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{{Steak}} |
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[[Prawn cocktail]], [[steak frites|steak garni with chips]], and [[Black Forest cake|Black Forest gâteau]] was the most popular dinner menu in British restaurants in the 1980s, according to contemporary surveys by trade magazine ''Caterer and Hotelkeeper''.<ref name=Wood>{{citation |url=https://books.google.com/books?id=nlXD8m972RMC&pg=PA69 |title=Strategic Questions in Food and Beverage Management|page=24 |author=Wood, Roy C.|place=Oxford|publisher=Butterworth-Heinemann|year=2000 |isbn=9781136362095}}</ref> It was associated with the [[Berni Inn]] chain |
[[Prawn cocktail]], [[steak frites|steak garni with chips]], and [[Black Forest cake|Black Forest gâteau]] was the most popular dinner menu in British restaurants in the 1980s, according to contemporary surveys by trade magazine ''Caterer and Hotelkeeper''.<ref name=Wood>{{citation |url=https://books.google.com/books?id=nlXD8m972RMC&pg=PA69 |title=Strategic Questions in Food and Beverage Management|page=24 |author=Wood, Roy C.|place=Oxford|publisher=Butterworth-Heinemann|year=2000 |isbn=9781136362095}}</ref> It was especially associated with the [[Berni Inn]] chain which popularised mass-market dining out after the end of [[food rationing in Britain]], following the Second World War. ''The Prawn Cocktail Years'', by [[Simon Hopkinson]] and [[Lindsey Bareham]], called this meal the '''Great British Meal Out'''.<ref>Hopkinson, Simon and Lindsey Bareham. (2006) ''The Prawn Cocktail Years''. London: Michael Joseph, jacket notes. {{ISBN|9780718149802}} Originally published 1997 by Macmillan.</ref> |
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==Background== |
==Background== |
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Laura Mason in ''Food Culture in Great Britain'' wrote that "In mid-twentieth-century Britain, eating out had a dreadful image. Badly served, poor and unimaginative food, discourteous staff, and dining rooms with limited and inconvenient hours |
Laura Mason in ''Food Culture in Great Britain'' wrote that "In mid-twentieth-century Britain, eating out had a dreadful image. Badly served, poor and unimaginative food, discourteous staff, and dining rooms with limited and inconvenient hours".<ref name="Mason2004">{{cite book|author=Mason, Laura.|title=Food Culture in Great Britain|url=https://archive.org/details/foodcultureingre0000maso|url-access=registration|date=2004|location=Westport|publisher=[[Greenwood Press]]|isbn=978-0-313-32798-8|page=[https://archive.org/details/foodcultureingre0000maso/page/153 153]}}</ref> Food rationing, introduced during the Second World War, did not end until 1954 and the range of eating-out options and variety of meals available remained limited, only gradually expanding through the 1950s and 60s. |
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==Meal== |
==Meal== |
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