Brit loses it over (admittedly ghastly) national condiment, ‘Brown Sauce’

Brit loses it over (admittedly ghastly) national condiment, ‘Brown Sauce’

[Ed. – My own criticism is not political but gastronomic.  Enough said; it’s painful to even talk about it.]

No it is not April Fools Day, and yet The Guardian has surpassed itself with its latest attack on ordinary British families: by claiming diners are “chauvinistic” and “smug” for eating Brown Sauce. The bizarre claim came from Tony Naylor, a freelance journalist and DJ at Club Suicide in Manchester.

Mr Naylor spends his article getting very upset at people who eat the condiment, which was previously thought to be harmless. He got excited because research published by the marketing intelligence agency Mintel suggested sales of Brown Sauce has declined by 19 percent. Although he does concede that it is still popular, with 13m kg of the product being consumed in Britain every year. …

Naylor sees it as a relic of the British Empire and believes it should be consigned to the dustbin of history. In the article he said: “Just as in the age of empire we ignored or abused indigenous peoples, so too their ingredients. In brown sauce, they were used to produce an unholy trinity of brutal sweetness, acrid spiciness and vile vinegary twang – one peculiarly British in its lack of culinary sophistication.”

He is also highly critical of the origin of the product, which is a Nottingham grocers shop. …

Perhaps the explanation for this is his own pretensions of grandeur, on his Guardian profile he states his interest in “molecular gastronomy”.

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