The stereotype of bland British food is notorious, and people mock the horrors of jellied eels and overcooked vegetables. Even roast beef and pudding are seen as uninspired compared to the cuisines of other nations. But British food is and has historically been complex, multicultural, and flavourful.
It was wartime rationing that damaged Britain’s culinary reputation. With our co-authors, digital humanities scholar Adam Crymble and historian Sarah Fox, we looked at the age of George III (1760 to 1820) in our book, The King’s Dinner.
