The British take their fried potatoes more seriously than any other nation

The Germans opt for the taste of Döner Kebab; South Koreans like them sprayed with “honey butter”; and Canadians bite an iteration of pickles. The British prefer cheese and onion, but it is a close thing. According to some estimates, around 6 billion packages of fried potatoes each year are sold every year. Every time the British feel spicy, they reach the low effort and high sodium snack, such as Natalie Whittle, a journalist, observes in “Crunch”, a tasty story of food Americans insist on calling “chips potatoes.”

If it weren’t for two British biochemists, fried potatoes would be quite soft. Around eighty years ago, Archer Martin and Richard singular partition chromatography, which allowed substances in complex mixtures to be selected and easily identified. (They won the Nobel Prize in Chemistry in 1952 for their efforts). Together with other uses, this technique helped crispy manufacturers to map flavors and recreate them by mixing different compounds.

In the 1950s, Tayto, an Irish brand, produced fried potatoes of cheese and oncoonnal; In America, the barbecue seasoning introduced. Today there are more than 1,000 clear flavors worldwide, ranging from mustard mayonnaise to salmon sushi, baked beans and salty egg.

Popes have been a basic element of humans for millennia, but the crunchy took crunchy to take its thin form. The tuberous vegetable is fried in Lard in Regency England, and surrounded and submerged in olive oil rags in Belle Époque France, but did not find its thinneriest and crispy shape until the end of the 19th century.

It was then that “Chips Saratoga” began to appear in a city of Resort Swish in the state of New York. (The legend says that a discontent restaurant pattern demanded thinner and thinner fries until the cook turned out that the brittle and thin slices of paper) a journalist declared a crispy option a sensible option for travelers and “admirable as a breakfast dish.” Mikesell’s, a company in Ohio, was soon producing them in mass.

At the beginning of the 20th century, the British were still buying whole and hot baked potatoes of street vendors. A cunning merchant from London visited Paris in 1909 and sparked a seller who sold “Perles of Paris”: French fried works in “delicious” quantities of oil. Impressed, recruited the French and brought him back to London. In a decade, factories in England were also producing this type of crisp.

Regardless of the American Board of Directors, Mrs. Whittle insists that Great Britain can comfortably claim the title of the most obsessed nation. French potatoes help make the humble most beloved vegetables of the British potatoes; The average home buys around 250 grams of processed potatoes per week. For alarm of healthy food defenders, the British buy more potato products, such as fried potatoes and fried potatoes, than fresh green.

Many foods are limited for the occasion and dining room, but not fried potatoes, which whisper among social classes. Packages can be spyed on construction sites, pubs and cocktails; They complete food offers, hunger gaps of bridges and fuel festivities. When the “salty siren” calls, the British pay attention.