The revival of English food

In the Guardian Sybil Kapoor recently discussed a reissuance of  Arabella Boxer’s Book of English Food, a history of English food in the last century. She couldn’t help but notice the similarity between a particularly attractive period  – the 1920s and 30s – and today’s British food renaissance.

As she writes, “In this classic, Boxer depicts English food of the 1920s and 30s. For a brief period, between the wars, there was a flowering of English cuisine as Edwardian pomposity gave way to a more relaxed attitude to eating. There were fewer courses, the elements of each dish were cooked separately, contrasting flavours first meeting on the plate. Sharp, sour or spicy sauces enhanced plain, good-quality ingredients.”

A fascinating article for anyone interested in cultural cooking.