Since the end of WWII, there has been a catalogue of far-reaching changes in eating in the UK, many hailed as finally signaling almost a half century of long-awaited improvements, in variety and increased choice, in renewed attention to quality. At the same time, it is possible to identify longer established models of food and drink, including tea, fish and chips, and a ‘cooked dinner’. All echo the particular geography and history of the British Isles and illustrate that it is possible to detect and describe stable patterns of dishes, menus and mealtimes, models of UK eating.

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