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  • "Sardines were another high-status food, perhaps because, as one of the first canned foods available, they remained 'exotic.' They were frequently listed in cookbooks as a recommended 'kickshaw' (side dish or relish) during the soup course. Special sardine boxes were manufactured for serving them, often graced with a swimming fish on the sides or as a finial on the lid."

    —Susan Williams, Savory Suppers and Fashionable Feasts: Dining in Victorian America (New York: Pantheon Books, 1985), 111–112

    April 14, 2010