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This book considers the changes that occurred in dining habits in Britain and the colonial world during the eighteenth and nineteenth centuries. In this period early modern social habits were transformed, as manufacturing techniques improved and the output of mass-produced items increased, creating the first modern consumer society. The period also saw widespread acceptance of the fork, as well as an increased range of public eating, due to increasing material wealth and the rise of the middle class. The papers here examine the ways in which the Victorian pre-occupation with material goods and status influenced dining rituals all over the British colonial world, with case studies looking into the use of feasting as a way of reinforcing social power and spreading respectability.