The last fifty years have seen major changes in what we put on our plate. From meat, two veg and the end of rationing in the 1950s, through boil in the bag fish and powdered dessert whip, to the recent revival in organic produce. But what were the main changes in society that transformed what we ate, where we ate it and how it was made? And how have cultural shifts in Britain been reflected in the kitchen?
Martha talks to Marguerite Patten, who has been teaching Britain how to cook since the 1930s and to the food writer Sarah Jane Evans.
