
How come it is so difficult to find English food in England? In  Greece you eat Greek food, in France French food, in Italy Italian food,  but in England, in any High Street in the land, it is easier to find  Indian and Chinese restaurants than English ones. In London you can eat  Thai, Portuguese, Turkish, Lebanese, Japanese, Russian, Polish, Swiss,  Swedish, Spanish, and Italian — but where are the English restaurants?
It  is not only restaurants that foreign dishes are replacing traditional  British food. In every supermarket, sales of pasta, pizza and poppadoms  are booming. Why has this happened? What is wrong with the cooks of  Britain that they prefer cooking pasta to potatoes? Why do the British  choose to eat lasagne instead of shepherd's pie? Why do they now like  cooking in wine and olive oil? But perhaps it is a good thing. After  all, this is the end of the 20th century and we can get ingredients from  all over the world in just a few hours. Anyway, wasn't English food  always disgusting and tasteless? Wasn't it always boiled to death and  swimming in fat? The answer to these questions is a resounding 'No', but  to understand this, we have to go back to before World War II.
The  British have in fact always imported food from abroad. From the time of  the Roman invasion foreign trade was a major influence on British  cooking. English kitchens, like the English language, absorbed  ingredients from all over the world — chickens, rabbits, apples, and  tea. All of these and more were successfully incorporated into British  dishes. Another important influence on British cooking was of course the  weather. The good old British rain gives us rich soil and green grass,  and means that we are able to produce some of the finest varieties of  meat, fruit and vegetables, which don't need fancy sauces or complicated  recipes to disguise their taste.
However, World War II  changed everything. Wartime women had to forget 600 years of British  cooking, learn to do without foreign imports, and ration their use of  home-grown food. The Ministry of Food pusblished cheap, boring recipes. The joke of the war was a dish called Woolton Pie (named after the Minister for Food!). This consisted of a mixture of boiled vegetables covered in white sauce with mashed potato on the top. Britain never managed to recover from the wartime attitude to food. We were left with a loss of confidence in our cooking skills and after years of Ministry recipes we began to believe that British food was boring, and we searched the world for sophisticated, new dishes which gave hope of a better future. The British people became tourists at their own dining tables and in the restaurants of their land! This is a tragedy! Surely food is as much a part of our culture as our landscape, our language, and our literature. Nowadays, cooking British food is like speaking a dead language. It is almost as bizarre as having a conversation in Anglo-Saxon English!
However, there is still one small ray of hope. British pubs are often the best places to eat well and cheaply in Britain, and they also increasingly try to serve tasty British food. Can we recommend to you our two favourite places to eat in Britain? The Shepherd's Inn in Melmerby, Cumbria, and the Dolphin Inn in Kingston, Devon. Their steak and mushroom pie, Lancashire hotpot, and bread and butter pudding are three of the gastronomic wonders of the world!
Quotations about English food:
'It takes some skill to spoil a breakfast — even the English can't do it!'
J K Galbraith, economist
'On the Continent people have good food; in England people have good table manners.'
George Mikes, writer and humorist
'If the English can survive their food, they can survive anything!'
George Bernard Shaw, writer
'Even today, well-brought up English girls are taught to boil all vegetables for at least a month and a half, just in case one of the dinner guests comes without his teeth!'
Calvin Trillin, American writer
'English cooking? You just put things into boiling water and then take them out again after a long while!'
An anonymous French chef 
Level: Intermediate
Book: New Headway (English Course)
Year: 1996
Authors: Verona Paul and Jason Winner