The Olympics and British Cuisine

A view inside the Olympic Village Dining Hall – courtesy of The Daily Mail

The 2012 Olympic Games begin today in London, and Britain is using the international exposure to rebrand its still paltry international culinary reputation. Of course, anyone who still believes Britain has terrible food has either not visited London in the past ten years or, if they did, managed to have their heads stuck in the Underground for too long. As Henry Chu of the LA Times noted, London is a very different place from when it last hosted the Olympics (1948), and Londoners today are used to having the world at their doorstep. But just in case you missed the memo, here’s some light reading to catch you up: The New York Daily News is asking whether or not the Olympics can put British cuisine back on the menu, noting that the Olympic Village’s main dining hall contains a number of different culinary zones highlighting the international influences that make up the British culinary menu, including “Best of Britain; Europe, the Americas and Mediterranean; Asian, and Afro-Caribbean” cuisines. Meanwhile, Gavin Cleaver at An Englishmen in BBQ Sauce (he’s a Briton writing in Dallas – get it?) has a celebration and occasional loathing of British cuisine, dishing out gold, silver, and bronze medals (try the curry!) in an Olympics of British food. Lastly, Katrina Heron at The Daily Beast outlines how, as spectacular as the Beijing Olympics were overall, they were an unmitigated culinary disaster, with terrible food that kept running out. Instead, in London, they are trying to launch a “culinary revolution,” insisting that this Olympics presented “an unprecedented opportunity to look at our diets and our health, at our catering industry, at the state of our farms, and to commit to a long-term plan for good food and environmental stewardship.” Internationally diverse, readily available, locally sourced, delicious food? London, we wish we were there too.

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