COMPETING NOTIONS OF ‘GOOD FOOD’: FLORENCE WHITE AND FOOD TOURISM IN THE BRITISH ISLES DURING THE 1930s.

The article examines Florence White's food guide books, particularly her 1936 *Where Shall We Eat or Put Up? In England, Wales, Scotland and Ireland*, highlighting their role in promoting British provincial cuisine during the 1930s. White challenged prevailing gastronomic norms that favored French haute cuisine by celebrating English food's "individuality," emphasizing fresh, unadulterated ingredients, traditional cooking methods, and regional variations across the British Isles. The guide uniquely refused to privilege sophistication or wine cellars in restaurant rankings, instead valuing authenticity in both domestic and public kitchens, and spotlighted establishments and artisans dedicated to preserving local culinary heritage. White's work contributed to early food tourism and regional food heritage preservation, with her guides serving as important historical documents that countered negative perceptions of British cookery and supported traditional foodways amid industrialization and changing tastes.