Food and Multiculture A Sensory Ethnography of East London

With its 8.3 million occupants, London is a bustling and diverse metropolis characterized by rich histories of socioeconomic change, multiculture and diversity. The multiplicity of smells and tastes which can be experienced in the city are integral to understanding both its history and the reality of London's urban present. From the fiery chilies sold by street grocers which are linked to years of cultural exchange, through 'cuisines of origin' like jellied eels to hybridized dishes such as the chicken katsu wrap, sensory experiences are key to understanding the complex cultural genealogies of the city and its social life.

In this fascinating book, Alex Rhys-Taylor offers a groundbreaking sensory ethnography of East London. Drawing on a multicultural context in one of the most cosmopolitan cities in the world, he explores concepts such as gentrification, class antagonism, new ethnicities and globalization. Each of the eight chapters combines micro histories of ingredients such as fried chicken, bush-meat, and curry sauce with narratives from individuals, providing a unique, engaging account of the evolution of taste and culture through time and space.

Drawing on an innovative methodology, this is a highly original contribution to the fields of sensory studies, food studies, urban studies, and cultural studies.

1) Introduction: Coming to Our Senses
2) Mangoes and Chilies: Tropical Colonialism, Temperate Multiculture
3) Halal Katsu Wrap: Authentically Global
4) Jellied Eels: Local Legends
5) Fried Chicken: Cooking up Moral Panic
6) From Cane Rat to Horse Meat: The Limits of The Cosmopolitan Omnivore
7) Afterword: Acquiring Tastes and Other Multisensory Methods

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