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Ignorance and lack of immigrants!

It is hard to believe that a country with a rich history of colonization, did not adopt some culinary gems to call their own beyond Chicken Tikka Marsala. England, believe it or not was rich in culinary history, but recipes and traditions seemed to get lost over the years. Garlic was not imported, until the 1950's! Too bad they kept Spotted Dicks and Marmite in their arsenal.

I spent two long, dark, damp and hard years in Somerset, England. Prior to moving there, I had envisioned eating extensive Sunday Roasts and "brilliant" fish and chips from the Dorset coastline. Well! Was I wrong! The Sunday roasts were bland at best and lacked any creativity. I understand roasts come from the country farms and they should be simple, but the English know nothing about spice. No excitement or climax. The fish and chips were rock hard with grease to the point you could not recognize the fish.

I did not expect Italian or French food, but I did expect food. I could not stomach people eating "jacket potatoes" smothered with cheese and greasy bacon for breakfast. Lunchtime meant "bap" attacks and egg and mayo sandwiches. Dinner meant pub grub consisting of a steak with crisps and a pint. I will give it to the Brits for great Ale. How come they do not cook with it as much as they drink it?

Now, to twist this a little, I am American! Yes! You think Hamburgers and French Fries and that's all, but at least Americans have fused the foods from our immigrants. New England seafood and Clam Chowder, Louisiana Jambalaya, Texas BBQ, and New York Deli are unmistakably American. I will also give it to the Brits for our lagers. The early Brits revolted against the British ales and made lager the beer of America. Cheers mates! Might be light, but out of sight.

No offense to my English friends. I think you have the best cider and Cheddar cheese in the world. You also have three 3-Star Michelin restaurants for an island without culinary recognition. Oliver, Ramsay and Blumenthal are teaching you something. I might even go to the point of saying Whitstable oysters rival American Blue or Pearl point oysters. I don't think so.

Learn more about this author, Salvatore Oliva.
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