...until it's British.
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Replying to @FilmCritHULK
Fine. I'll take the world class chefs, exceptionally popular cookery programmes AND somehow still having a reputation for terrible national cuisine, with me. And a pack of biscuits, too.
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Replying to @sibrady
To be clear, I'm insane about food and in particular the world of top flight restaurants. I follow Blumenthal, Bloomfield, Siadatan, etc. pretty adamantly. British cuisine is not terrible. Of course not. No modern western juggernaut really is these days.
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Replying to @FilmCritHULK @sibrady
But I'm gonna be pretty forthright when I say that british cuisine doesn't even belong in the top 20 convo of most vibrant international food scenes right now.
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Replying to @FilmCritHULK @sibrady
Not when there's the standbyes of france and japan, with the vivid power of mexico, denmark, scandanavia, brazil, vietnam, argentina and peru coming into beautiful focus.
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Replying to @FilmCritHULK @sibrady
And of course america itself, which in reality is so strange and vibrant and as different regionally-speaking as some european countries are from each other.
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Replying to @FilmCritHULK
Agreed. The vibrancy of discovering, for example, Peruvian cuisine (indeed, one of my favourite restaurants is pan-latin), is way beyond what you'll find fresh and new in anything British, which will usually be region-specific or brought over from another country's culture.
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Replying to @sibrady
This is sort of where the american regionalism thing gets interesting. Like Houston has become one the best food cities in america, where the local vietnamese population has blended with cajun cuisine to make something incredible.
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