The chapter focuses on the influence of French cuisine in Britain. The innovations of French courtly cuisine were frequently mocked in Britain which had its own tradition of sound and economical country house cooking. The Industrial Revolution brought a loss of cooking skills among the urban poor. The affluent benefitted from the flight of French chefs after the French Revolution, leading to the culinary pretensions of the (equally mocked) Regency period. French chefs set up French restaurants and cooking schools, popularising French cuisine, thus influencing the tastes of the middle classes and stimulating a range of gastronomical writings. Examples from Antony Trollope’s Vanity Fair, Virgina Woolf’s To the Lighthouse, Joseph Conrad’s The Secret Agent, Mike Leigh’s Life is Sweet, Peter Greenaway’s The Cook, the Thief, the Wife and Her Lover and Elizabeth David’s postwar books serve to gauge the extent of French infuence and help define what makes British food, British.

Chapter 3 shows that in the Mediterranean novel, food becomes a powerful tool through which Mediterranean writers deconstruct homogeneous national identities and celebrate transculturality in the Mediterranean area. In spite of significant differences, some common traits emerge. These include the representation of eating and drinking habits as a collective practice that involves an extended family, including non-national individuals often belonging to the Mediterranean basin; the portrayal of meal sharing as an event that facilitates communication among different cultures, and a way to celebrate a more extensive Mediterranean culture and identity; the use of food as a tool to present a critique of assumed formulations of regional and national identities; and finally, through the contrast between tradition and modernity, food is used to express anxiety for cultures perceived to be under threat from external, and often global, forces. The chapter concludes that food in Mediterranean crime fiction celebrates unity and a common culture in the Mediterranean area, bringing down national borders and expressing once more the transcultural nature of Mediterranean crime fiction.

This chapter introduces the reader to literary representations of food as well as the literary facets of culinary texts ranging from early modern receipt books and nineteenth-century cookbooks to contemporary culinary memoirs and food blogs. It highlights the complexities of food culture and foregrounds the role that food has played in the formation of racial identities, gendered bodies, national tastes, cultural memory, and social capital. Tracing the rich range of historical and theoretical approaches to literary food studies that have emerged over the past two decades, it offers an overview of how food and its literature came to be taken seriously by literary scholars. Finally, this section establishes the parameters of the Companion, and provides a chapter-by-chapter introduction to its contents.