Swindled

by Bee Wilson

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  Acknowledgments

  I am grateful to my publishers, John Murray in the UK and Princeton University Press in the United States. Anya Serota thought of the title and supported the project in its early stages. At Princeton University Press, many thanks to Ian Malcolm for generously taking the book on and to Ellen Foos and Anita O’Brien for their hard work and professionalism. I am extremely fortunate in my agents: in the UK, Pat Kavanagh, who has a better sense of food than anyone I know; and in the United States, Emma Parry, whose ability to order well in restaurants is just one of her peerless qualities.

  Many friends, relatives, and colleagues helped supply details, advice, and support of various kinds. Thanks to Anna Ashelford at the Food Standards Agency, Adam Balic (for fake eggs), Lucy Bannell, Catherine Blyth, Caroline and Hugh Boileau, Jenny Brannan at the British Medical Association, Geoff Brennan (for norms), Bronwen Bromberger, Lauren Carleton Paget, Emily Charkin, Hilary Cox, Caroline Davidson, Charlotte Dewar, Margaret Dorey, Lindsay Duguid (for Karl Marx), Katherine Duncan-Jones, Nathalie Golden at the Food Standards Agency, Theo Fairley, Judith Flanders (for red anchovies), Bob Goodin (for philosophy), Christelle Guibert at Waitrose, Barry Higman, Sarah Howard (for wine), Tristram Hunt (for Engels), Mark Lake (for dyed olives), Miranda Landgraf, Melissa Lane, Dan Lepard (for bread), Paul Levy, Esther McNeill, Anne Malcolm (for mock turtle soup), Anthea Morrison, Anna Murphy, Francis Percival, Ruth Platt, Elfreda Pownall, Rose Prince (for enzymes), Kelly Rayney at Waitrose, Claudia Roden (for saffron), Emma Rothschild, Tim Rowse, Miri Rubin, Garry and Ruth Runciman, Magnus Ryan, Abby Scott (for hot chocolate), Ruth Scurr, Marlena Spieler, Gareth Stedman Jones (for guilds), Peter Stodhart (for Juvenal), Adam Tooze, Frank Trentmann, Mark Turner, Simon and Toby Welfare, Andrew Whitley (for fortification), Andrew Wilson, Emily Wilson, Stephen Wilson.