credit: Malcolm Carlaw
Long running disputes are by no means alien to the world of food and drink, and the Old World/New World discussion when it comes to wine making has rarely shown any signs of concluding. Indeed, it has been a centrepiece of discussion for decades and ever since the New World wines started making a name for themselves.
One of the wonderful things about having a long tapestry of history such as that of Britain’s is that much of it can be witnessed today as it was then. When you consider the likes of Stonehenge, Colchester Castle (Britain’s oldest recorded town), the Viking sites in York, and of course London’s evolution, it is easy to understand why Britain’s history is so rich and why some 32 million people visited these shores in 2013.
credit: S Khan
‘Give my people plenty of beer, good beer, and cheap beer, and you will have no revolution among them.’ – Queen Victoria
Many, many centuries of tradition go into crafting the hearty pints of English ale that we still see ‘gracing’ bar tops in pubs all around Britain.
Britain has undergone a substantial change in the gastronomy department over the past two millennia. Despite how much the British source from other cultures, and despite how badly rationing rocked the supply of traditional foods, Britain has always resonated locally grown, meat-centric dishes as a fundamental part of what its people eat. Similarly, potatoes cooked in a variety of forms have remained an integral part of the diet since 1588, once people started to believe they weren’t poisonous.