this post was submitted on 16 Dec 2025
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I think this overstates things. A substantial number of countries have their modern culinary culture defined in the post-war decades, though.
Japanese culinary identity came together after World War II, and many of the dishes and traditions defining their cuisine are recently invented or have evolved considerably during the post-war period: the popularization and evolution of ramen, katsu, Japanese curry, yakitori, etc. Even ancient traditions like sushi and Modern Japanese food draws a lot of influence from classic pre-war cuisine, but the food itself is very different from what was eaten before the war.
Even French cuisine underwent a revolution with nouvelle cuisine, heavily influenced by Japanese kaiseki traditions. Before the 20th century, French cuisine was about heavy sauces covering rich, slow-cooked foods (see for example the duck press and how that was used), and it took a few waves of new chefs pushing back against the orthodoxy to emphasize lighter, fresher ingredients. The most notable wave happened in the 1960's, when Paul Bocuse and others brought in small, lighter courses as the pinnacle of fine dining.
Korean, Italian (both northern and southern), and American culinary traditions changed pretty significantly in the second half of the 20th century, as well, through changes in food supply chains, political or economic changes, etc. And that's true of a lot of places.
Britain's inability to shake off an 80-year-old culinary reputation comes in large part from simply failing to keep up with other more food-centered cultures that continually reinvent themselves and build on that classic foundation. Some of the criticism is unfair, of course, but it's not enough to point at how things were 100 years ago as if that has bearing on what is experienced today.
The only reason Britain still has that reputation is because Americans repeat it mindlessly in media that the whole world consumes.
Like the teeth thing. In the 2000s, the UK alongside Germany had the joint healthiest teeth in the world (although now they've fallen to 8th after the Scandinavian countries upped their game). Did it stop the "Brits have bad teeth" gag in US media? No.
The US, for whatever reason, has been engaged in a cultural pissing match with the UK for a long time.
True 👌
I think that’s true about us missing out on those post-war culinary revolutions due to rationing still being in place for a while, and food was pretty dire still in the 70s and 80s. In the 90s celebrity chefs with TV shows really started to revitalise food culture in the UK — there’s a reason Gordon Ramsey and Jamie Oliver among others are pretty well known — but by then instead of reinventing British cuisine it became about adopting recipes from everywhere. The range of ingredients you could get in supermarkets expanded hugely and became more cosmopolitan, and now you were more likely to be entertaining guests with a tagine or churrasco than steak and kidney pie.
Full English is still better than all of that though.
That was definitely true of Japan, too, where ramen was a poverty food popularized out of necessity, that then became a foundation for innovation up the value chain.
Same with Korea, where American occupation (and a whole history of foreign conquest and occupation) made for interesting combinations of Chinese, Japanese, Korean, and American ingredients. Now Spam is probably bigger in Asia and the Pacific Islands than it ever was in America.
Same with many American food traditions being rooted in the slave trade (see West African food culture being remixed with new world ingredients and exported right back to the Americas in what would become southern U.S. and Caribbean food).
And of course there's the broader discussion between the interplay between fine dining, casual dining, home cooking, industrial/mass production of prepared/processed foods, etc., that often creates its own foodways.
I'm biased in that I think the cultural mixing in the Americas makes for better food innovation, where so many American classics are some sort of mix of German, Italian, Mexican (which is itself a mix of indigenous and Spanish cuisine, while Spanish cuisine itself has significant North African influence), Caribbean/West African, with even a little bit of French Canadian influence mixing in on Cajun food.
Merely importing ingredients is only part of it. There's a lot to be said for techniques, tools/equipment, and traditions, too.