Fair!

You joke, but yes the limited food availability before (WW1, Great Depression), during, and after World War 2 has had a lasting and profound effect on England’s cuisine in particular.

It was never as well respected internationally as other European cuisines, consisting mainly of hearty soups, stews, savory pies, puddings, and roasts, but it’s identity shifted dramatically during that time, often incorporating more international flavors and giving up on most of the needed longer (and less fuel efficient) cooking times.

Funnily enough many of those traditions were maintained more cohesively in some of the further-a-field colonies like Australia.