The Good Food Guide 1999

Readers will recall that in his 1933 autobiographical work Down and Out in Paris and London, George Orwell, when working as a dish‐washer in the Hotel George V, failed to understand why people who could eat at home still went out to hotels and restaurants for sustenance. Clearly, things have changed since then, for perusing this book gives one the impression that there is a band of professional gourmands, members of which happy and rich group travel the country indulging in “classics [which] are re‐invented, often humorously, sometimes arrestingly” such as “fish in a green Thai curry broth …...