The GuardianThe Guardian

Is it bourgeois to like ‘good food?’ I went looking for answers

By Poppy Noor

09 Sep 2022 · 13 min read

A profile of a supper club asking questions about what contemporary dining means to people and how class and other structures are reflected in our consumption choices.

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Amy Dawson grew up ashamed of the family ham.

It was pink and huge – close to 40lb – and sat on the kitchen counter, wrapped in newspaper throughout the winter. The ham had a hardened outside layer of dehydrated fat, which Dawson’s mom would cut into with a butcher’s knife, revealing a rich, ruby red inside. She would soak the meat she had sliced off and fry it up the next day for dinner, repeating those steps over the rest of the season.

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