Oeno-File, the Wine & Gastronomy Column

by Frank Ward

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Frank Ward

Frank Ward is an English-born wine taster and consultant established in the UK. He has written numerous articles on wine and food in Sweden, USA (Connoisseur New York) and the UK (The European), and is author of two books on the restaurant scene in Sweden.
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English cuisine today – Farewell to the “goo anglais”

Posted by Frank Ward on January 2, 2013

December 2012. Winston Churchill, when First lord of the Admiralty, is quoted as saying, “British naval tradition? Nothing but rum, sodomy, prayers, and the lash!” Had he been asked about British culinary traditions, he might well have characterised them as “fry-ups, ketchup, and orange tea” (he never did so, however). Only recently has cooking in Britain started to recover from the devastating effects of the industrial revolution which, of course, started in these islands.

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This entry was posted on January 2, 2013 at 12:08 pm and is filed under Gastronomy. Tagged: Alain Ducasse, Arthur Young, Brillat-Savarin, Elisabeth David, Food in England, French school, Gordon Ramsey, Hélène Darroze, Joel Robuchon, l'Assommoir, Len Deighton, Mrs Beeton, Philip Harben, Robert Carrier, Sorothy Hartley, the Square, Tolstoy, Winston Churchill, Zola. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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