frankly, i’m not a big fan of british cuisine.
as a quick disclaimer, i’m not making some sort of grand proclamation denouncing the deliciousness of all food served in the united kingdom. britain has become a country rife with cuisine from all kinds of cultures, so much so that i have a few friends that joke about tandoori chicken being the national food of the uk. i will gladly agree with any person asserting that britain has some really tasty food.
i don’t like british cuisine because, once you ask that person who asserted the deliciousness of british food to provide an example, the first thing they come up with is fish and chips.
not mince pie. not bread pudding. not kebabs or tandoori chicken. fish and freaking chips.
in today’s rapidly globalizing society, it seems like you can find at least one restaurant of almost any major country’s cuisine regardless of where you go. there are french restaurants in china, chinese restaurants in the united states, japanese restaurants in canada, and italian restaurants in japan. you get the idea.
i think some people (incorrectly) assume that these cuisines make it across borders and oceans relatively intact. when a country imports the food of another nation, it tends to insert a its own local flair. a chinese person eating at a chinese restaurant in america would, more than likely, be very confused as to why the food is audaciously titled “chinese food,” seeing as it bears almost no resemblance to the cuisine they ate growing up. conversely, many chinese people i have met in japan insist that the food served in chinese restaurants in japan is better tasting and more authentic than the food served in chinese restaurants in china.
but i digress. this post isn’t about how nations get foreign cuisine all wrong.
this post is about the world’s most misunderstood condiment.