What is the greatest food of all time? You might have a penchant for the lobster or the wagyu steak, the pizza or the luxury chocolate, or the humble and effortlessly versatile potato. Perhaps the greatest food of all time is a complex and textured effort such as the chowder or the paella, or one tied to a certain place or moment or memory. Alternatively, you might conclude at the outset that anointing a greatest food is an act of pure futile subjectivity, a matter of discrete personal taste, and thus an irredeemably stupid question to ask in the first place.
Sport, alas, is yet to attain this level of enlightenment. Perhaps this is simply the logical collateral of a business dedicated to assigning winners and losers, of placing this thing above that. There comes a point, surely, when awarding trophies and medals is an insufficient accolade on its own. And so arose the idea of the “greatest of all time” – the Goat – an enjoyable and long-standing pub debate that in recent years has been elevated to something more: a pressing concern, an obsession, in many ways the very currency of sport itself.
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