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My impartial
assessment
 The
average English citizen ate laudable home-cooked food until the Industrial Revolution in the
early 1800s.
Over
the next two centuries, numerous country folk moved from their farmhouses to the big
cities to work in low-paying factories.
They soon lost touch with
farmhouse
cooking and began eating citified dishes that didn't take long or much money to
prepare. This resulted in stodgy, bland, overcooked dishes.
The
problem lay not with
agriculture and animal husbandry because England is blessed with enviable
farmland and pastures that yield excellent vegetables, fruits, meats and dairy
products. The culprits were lackluster cooks and undemanding diners.
In
recent decades, the overall English cuisine has improved remarkably because a growing
number of home
and restaurant cooks are becoming more skilled, passionate and creative in the
kitchen.
And,
the public at large has become more culinarily discerning because of increased
foreign travel fostered by low international airfares. Other factors include the
Modern British Cuisine movement, the improved food coverage in newspapers and magazines, the advent of the
information-rich internet, and the emergence of celebrity chef TV shows.
Although
the good-food revolution in England has made a significant impact, we must
recognize and accept that it has yet to be embraced by the majority of English
cooks and eaters. I'm confident this will someday change.
View my other
English cuisine
web pages
 
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