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Despite the ever-increasing popularity of its celebrity chefs, England has not received a proportionate improvement in its culinary reputation. Internationally, French cuisine is considered the gold standard; conversely, England still suffers from a bland, meat-and-potatoes reputation. Although British cuisine has improved markedly in the past decade, it has quite a way to go before being recognized internationally.

English food has not always had such a sorry reputation. In the Middle Ages, it was not uncommon for French cooks to actually journey to England for training. Traditional roast meats, pies, fish, stews, cheeses and puddings delighted the palates of the English, as well as their foreign visitors. This tradition of hearty, freshly prepared fare continued into the early 20th century.

Much of this ended in 1914. One of the least noted casualties during the First World War was that of English cuisine. With rationing and a decrease in the variety of foods available, those left at home had to make do with less meat, eggs, butter, milk, and flour - all staples of the English kitchen. After the war, crushing debts and a huge generational loss devastated Europe's economy, preventing a resurgence of traditional fare. The onset of World War II in 1939 reintroduced rationing, pushing English cuisine even farther backwards.

After the war, Britain continued to suffer serious economic hardships. The advent of refrigeration led to the creation of a pre-packaged food industry, which replaced the traditional, more expensive recipes with cheaper, mass-produced victuals. While the cost savings for a economically-destroyed population made sense, these 'convenience' foods lacked all the flavor and freshness that made the original cuisine so beloved.

It is this post-war tradition of food for which England is recognized today. When foreigners think of English food, what comes to mind is usually over-cooked meat and potatoes, fish and chips, or beans on toast. While those foods are still available and eaten frequently in homes across Britain, the broad range of English cuisine has both expanded and returned to its roots in the past ten to fifteen years.

With an influx of immigrants after World War II from all parts of the former empire, English cooking has taken on a distinctly international flavor. Chinese, Pakistani, north African, and Indian food is available everywhere and of extremely high quality. The most popular dish in Britain today is actually curry, not roast beef

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