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"There are sound cultural reasons for cricket's prandial pageantry," writes Gideon Haigh in the Australian's Cuts & Glances blog. He goes on to provide numerous instances of how cricket's relation with food has evolved over the years.
Above all, perhaps, cricket's greatest mortification is edible. Thirty years ago, three England players went out to dinner in St Johns's Wood the night before they were due to bat in a Lord's Test match against Pakistan. Captain David Gower, Allan Lamb and Robin Jackman dared one another to order breast of canard; none felt able to back down; the next day, each was dismissed for a duck. 'I'm slightly more superstitious now than I was then,' Gower wrote in his autobiography.
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