I confess I haven't really got a point. I was being pernickety over the names of the country.
I used to go to London restaurants a lot, when my cloth could stand the cutting. Once, in the mid 80s, we went to Alisdair Littles, courtesy of a rich in law, I think, and on the way home agreed we were underwhelmed, while around and about Soho we had had some superb meals often very cheaply.
Nearest Ive been to SE Asia is Amsterdam. Around and about west cornwall, and probably many other places, one can pick up veg outside houses on a trust basis - many odd shapes but often quite delicious. But I'm talking about bringing things back and cooking them - as simply as possible
Best fish I have eaten recently was one I caught myself whilst camping, caught in a very unsportspersonlike way and cooked in a way similar to that which led to the invention of fire
Best restaurant meals I have had (never been to Italy) were in rural Croatia, Bosnia and Greece off the metalled track, often embarrassingly cheap - especially good when very simple and without chunks of meat
-----Original Message-----
From: Simon Biggs <[log in to unmask]>
To: [log in to unmask] <[log in to unmask]>
Date: Wednesday, September 21, 2005 10:00 AM
Subject: Re: [WDL] art and its effect upon politics, economics and gastronomy

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.



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]

Professor, Art and Design Research Centre
Sheffield Hallam University, UK


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