15 Working Class Meals That Made British Homes Smell Like Heaven
Автор: Britain Uncovered
Загружено: 2025-12-18
Просмотров: 43
The aromas that filled British working-class kitchens for generations are vanishing. This documentary explores 15 humble meals that defined an era—dishes born from necessity, ingenuity, and love that could make a pound of meat feed six people.
From the slow-simmered scouse of Liverpool to the gelatinous comfort of cow heel stew, these weren't just recipes—they were survival strategies. One-pot meals that cooked for hours on coal ranges, offal dishes that extracted nutrition from what others discarded, and pastry-wrapped economy meals that stretched every shilling.
But today, only 12% of UK households cook offal regularly. The last tripe shops are closing. Oxtail—once the cheapest cut—now costs £8/kg. These "poverty foods" have either disappeared entirely or been gentrified into £40 gastropub dishes, pricing out the families who created them.
We investigate why a generation rejected their culinary heritage, how Michelin restaurants appropriated "nose-to-tail" eating, and what's lost when cultural memory becomes Instagram content.
Featuring insights from food historians, sociologists, and chefs who understand that the smell of heaven was also the smell of making do.
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