Просьба перевод гугловской бабы не предлагать =) Буду очень благодарен тому кто поможет.    English cooking - both historically and in the mouth - is a great deal more varied and delectable than our masochistic temper in this matter allows. There's an extra special confusion nowadays in talking of good and bad national cooking. The plain fact is that much commercial cooking is bad or mediocre in any country - it's easy enough to get thoroughly disappointing meal even in France where there exists an almost sacred devotion to kitchen table. The food we get publicly in England isn't so often bad English cooking as a pretentious and inferior imitation of French cooking or italy cooking.  It is also true a good many things in our marketing system now fight against simple and delicate food. Tomatoes have no taste. The finest flavoured potatoes are not available in shops. Vegetables and fruits are seldom fresh. Milk comes out of Friesians. Cheeses are subdivided and imprisoned in plastic wrapping. Farm fresh means eggs which are no more than ten, fourteen or twenty days old. Words such as fresh and home-made have been borrowed by commerce to tell lies.   In Spite of all this English cook has a wonderful inheritance if she cares to make use of it. It's a question of picking and choosing.
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