Cabbage as they Serve it in Budapest

One of the most notable trends in British cookery between the wars was the rise of foreign, particularly European, cuisine. The Great War had exposed a large number of young men to Continental cuisine for the first time in their lives. In France, that meant eggs and chips (oeufsfrites), served in estaminets, or cafés, often in makeshift shelters behind the main front. But significant numbers of British forces were also in Africa, Greece, and Turkey, and captured troops were imprisone