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.
