Quickly now, what comes to your mind when you hear the words French Cuisine?
For me, fine dining, regional, and an assortment of French translations for common ingredients that are clearly the fading remnants of my eight plus years of childhood education in the language come rushing out at me.
Now do the same for say, Italian or Chinese. I’m sure strong images pop into your mind, mainly of the favorable variety, including some great dishes or full meals you’ve had associated with the countries from which they came.
And how about British food?