Emma-Jayne Abbots, University of Wales Trinity Saint David, UK Gracia Clark, Indiana University, USA Stephen Mennell, University College Dublin, Ireland Johan Pottier, School of Oriental and African Studies, UK Françoise Sabban, École des Hautes Études en Sciences Sociales, France José Manuel Sobral, University of Lisbon, Portugal James Staples, Brunel University, UK James L. Watson, Harvard University, USA Sami Zubaida, Birkbeck, University of London, UK

“This volume is both an appreciation of Jack Goody’s ground-breaking studies on social class and food, and an extension into spaces and systems unexamined in his work. … Highly recommended, this unusually well-integrated volume offers academic researchers, students, and general readers a rich collection of data and thoughtful analysis, while both celebrating a great scholar and providing new territory for exploration.” (Merry I. White, Journal of the Royal Anthropological Institute, Vol. 23 (3), September, 2017)

• Foreword; Jack Goody 1. Introduction: Cooking, Cuisine and Class and the Anthropology of Food; Jakob A. Klein 2. Meat: A Cultural Biography in (South) China; James L. Watson 3. From Fasting to Fast Food in Kumasi, Ghana; Gracia Clark 4. Civilising Tastes: From Caste to Class in South Indian Foodways; James Staples 5. The Fast and the Fusion: Class, Colonialism and the Remaking of Comida Tipica in Highland Ecuador; Emma-Jayne Abbots 6. The High and the Low in the Making of a Portuguese National Cuisine in the Nineteenth and Twentieth Centuries; Jose Sobral 7. Indigestion in the Long Nineteenth Century: Aspects of English Taste and Anxiety, 1800-1950; Stephen Mennell 8. Eating Out Bangladeshi-Style: Catering and Class in Diasporic East London; Johan Pottier 9. The Taste for Milk in Modern China (1865-1937); Francoise Sabban 10. Drink, Meals and Social Boundaries; Sami Zubaida