 |
 |
Primarily I am talking of Britain and thus I would generally include Scotland. My few visits to Wales have resulted in a generally good experience of their cooking (but those visits have been in the Monmouthshire area, which I know is not typically Welsh). The food north of the border can be pretty challenging. I admit I have probably not been careful enough in my use of the terms British and English. However, when it comes to the food I do not see much reason to differentiate between them. The UK has its good points, many of them; it is just that the food is not amongst them. If you spend time in SE Asia, France or Italy and choose to make an effort to always enjoy the best food these places offer then what is available "back home" usually appears a pretty sad affair. You can of course make more of an effort in the UK - but it is harder and more expensive. Where I live, in South Yorkshire, the number of good restaurants, serving over a million people, can be counted on one hand. It is much better in London, but only by a matter of degree. It is the same culture. Best Simon On 21.09.05 00:00, Lawrence Upton wrote: >> The impact of ethnic cuisines on the UK palate and culture... cooking = > in the UK... most English cooking... Most people in the UK... heavily = > modified for the English palate > > Are you speaking of England or the whole of the UK, you seem to be = > speaking of them as synonymous Simon Biggs [log in to unmask] http://www.littlepig.org.uk/ Professor, Art and Design Research Centre Sheffield Hallam University, UK http://www.shu.ac.uk/schools/cs/cri/adrc/research2/ ********** * Visit the Writing and the Digital Life blog http://writing.typepad.com * To alter your subscription settings on this list, log on to Subscriber's Corner at http://www.jiscmail.ac.uk/lists/writing-and-the-digital-life.html * To unsubscribe from the list, email [log in to unmask] with a blank subject line and the following text in the body of the message: SIGNOFF WRITING-AND-THE-DIGITAL-LIFE