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How Britain learned to cook

From gravy with everything, via Pot Noodles, to Ethiopian injera

By Wendell Steavenson   October 2015

Food in 1950s Britain: when aubergine and basil were unheard of, and "olive oil was bought in chemists and used for cleaning cars." © The advertising archive

How did we go from being the indigestible joke—British cuisine? Ha! It’s an oxymoron!—to arguably the most dynamic multifarious cooking country in the world? In two generations we’ve moved from bland and boiled to pad thai…

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