Comments on: On English Cuisine http://www.monsterfool.com/?p=154 Mother, Teacher, Writer, Traveler Thu, 02 Sep 2010 07:00:09 +0000 hourly 1 http://wordpress.org/?v=3.0 By: bkmarcus http://www.monsterfool.com/?p=154&cpage=1#comment-382 bkmarcus Thu, 20 Nov 2008 17:01:54 +0000 http://www.monsterfool.com/?p=154#comment-382 Great post, Carolyn. Brought back many memories, from my longtime love of my Oma's burnt peas (she isn't English, but she is a British citizen, so perhaps the paperwork has something to do with the culinary influence) to my very fond memories of pub lunch breaks in the middle of a long day of hiking through the rain — pot pie and a pint! Like you, I recall quickly moving from English to Indian food during my visits in the 1980s. Good food memories, but not good English-food memories. When Nathalie and I were in Scotland in 2001, I asked a waiter why the food was so much better than I remembered it. He said that British chefs were now being trained in France to cook English and Scottish food: local ingredients, local recipes, French training. Very smart. Great post, Carolyn. Brought back many memories, from my longtime love of my Oma’s burnt peas (she isn’t English, but she is a British citizen, so perhaps the paperwork has something to do with the culinary influence) to my very fond memories of pub lunch breaks in the middle of a long day of hiking through the rain — pot pie and a pint!

Like you, I recall quickly moving from English to Indian food during my visits in the 1980s. Good food memories, but not good English-food memories.

When Nathalie and I were in Scotland in 2001, I asked a waiter why the food was so much better than I remembered it. He said that British chefs were now being trained in France to cook English and Scottish food: local ingredients, local recipes, French training. Very smart.

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