18th century Britain: a more diverse diet than you think
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Historians are challenging the idea that British food was bland in the 1700s, revealing a surprisingly multicultural and flavorful cuisine.
Researchers Adam Crymble, Sarah Fox, and others examined the reign of George III (1760 to 1820) and found evidence of 32 types of vegetables and fruits regularly purchased for the royal household. These included both traditional British produce and recent imports from Italy, America, and Asia.
Eighteenth-century Britain welcomed migrants from Europe fleeing persecution and revolution, and London shops sold a variety of European foods. The popularity of French cuisine grew even during the Napoleonic Wars, and in 1815, a London eatery served dishes from Germany, Italy, France, and England. British cooks also embraced flavors from India, with recipes for curries appearing in the 18th century and the opening of the Hindostanee Coffee House in 1810.
While roast beef remains a symbol of British food, turtle soup was also a popular dish among the elite, demonstrating Britain’s growing imperial power. British cooks favored savory, tangy flavors, often enhanced with sauces, pickles, and condiments, including those inspired by Asian cuisine, and served gravy over 1,000 times at royal residences. This suggests a British palate that was both rooted in tradition and open to new tastes from around the world.
