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Bill Bryson on the changing dietary habits of his adopted country

PHOTOGRAPHS: JODY AMIET/AFP/GETTY IMAGES, SEAN GALLUP/GETTY IMAGES, DAN KITWOOD/GETTY IMAGES, THE LANGHAM LONDON, DAVID LEVENE 2015, MARK READ, SPECTRE © 2015 METRO-GOLDWYN-MAYER STUDIOS INC DANJAQ LLC AND COLUMBIA PICTURES INDUSTRIES INC/STEVEN VAUGHAN, STFW/ALAMY STOCK PHOTO, UNIVERSAL PICTURES

TO MARK THE PUBLICATION OF BILL BRYSON’S The Road to Little Dribbling: More Notes from a Small Island, his frst major travel book in 15 years, we talked to him about one of the most striking ways Britain has changed since he arrived from the States in the 1970s.

‘When I think back to what it was like when I frst came to Britain, I appreciate that the food is so much more interesting now. In 1973, the most exotic condiment you could get was mayonnaise, and that was only for part of the year – it was a summertime treat. Now it just dazzles me to go into a supermarket and see the kinds of foods that are available.

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