FOOD & COOKERY – A TASTE & COLOUR EXPLOSION
At the beginning of the decade, food and cookery in Britain lacked variety and failed to inspire the palette. The nation’s cooks were sick of having to keep coming-up with innovative recipe ideas for the limited range of available foods. Food rationing placed a considerable strain on the beleaguered housewife. In 1951, meat rations were meagre. Finally, in 1952, tea was de-rationed, followed a year later by eggs and cream.
Sugar rationing ended at midnight on September 26th 1953 after thirteen and a half years of restrictions. In the four months leading-up to the de-rationing of this essential food item, the weekly ration, per person was one pound of sugar. The de-rationing of sugar gave a much-needed boost to the manufacture…
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Yasujiro Ozu’s great movie—in my view, one of the two greatest non-Anglophone films ever made (the other, also Japanese, is Ikiru)—is now free on YouTube, and with English subtitles.
If you watch it, put it on the biggest computer screen you have.