Latest news with #CharlesSpence
Daily Mail
10-07-2025
- General
- Daily Mail
You're eating hummus wrong! Oxford scientist reveals the common error people make when enjoying the dip
We've all been eating hummus wrong, according to a top Oxford University foodie. Gastrophysics expert Professor Charles Spence said Brits should ditch carrot sticks and scoop up the chickpea-based spread with crisps or tortilla chips instead. It came as new data revealed hummus is the UK's favourite dip, loved by more than three quarters of us. Professor Spence said the issue is with crudités - the sliced raw vegetables commonly used for dipping. He said: 'The slim nature of a crudité risks hummus dropping all over your trousers, given the heavier load and smaller dipper surface area.' He added: 'For optimum crunch, crisps and dips need to be brought together at the moment of eating to maintain the texture contrast between the crispy, crunchy sound of the chip and the tangy tasty dip. 'Even the shape of your dipper makes a difference, with pointy triangular chips priming a strong taste, while rounder-shaped dippers are more consistent with a sweeter, more balanced taste. 'At the same time, it's important not to compromise on the scoopability of your dip. 'Something curved up at the sides, like a crisp, might be just the thing for those who like a little more of the dip with their chip.' And Professor Spence poured scorn on the trend for eating hummus with pitta bread. He said: 'Although pitta and hummus may seem like a match made in heaven, it is more perfectly partnered with tzatziki due to its soft texture and subtle flavour.' His comments came in response to a new survey by Waitrose, which found hummus was the UK's number one dip. A whopping 76 per cent - three quarters - of Brits said the Middle Eastern plant-based paste was their favourite. Meanwhile guacamole, salsa, sour cream and tzatziki round off the top five. Waitrose brand development chef Will Torrent said: 'There's actually real technique involved in pairing crisps and dip. 'Many of our hero dips are very creamy, packed with flavour, rich and indulgent, so finding a dunking device that will stand up to those flavours and textures can take some trial and error. 'Thicker dips, like guacamole or hummus, need a sturdier chip, like a ridged crisp or tortilla. 'Meanwhile, thin crisps suit light whipped dips like taramasalata. 'You want a crisp that can support the weight of the dip without dominating the flavour. 'It's all about ratio and resistance - no one wants a snapped crisp mid-scoop.' The survey found almost one in 10 Brits double-dipped every single time they enjoyed a dip. However, more than half reckon the double-dip habit is a food crime.
The National
03-07-2025
- General
- The National
In defence of eating with hands: Culture, science and colonial politics amid Zohran Mamdani backlash
When New York mayoral candidate Zohran Mamdani was recently criticised online for eating with his hands, the backlash revealed more than just a cultural misunderstanding; it exposed lingering colonial biases around dining etiquette. Eating with one's hands is not only normal, but deeply rooted in tradition, wellness practices and social ritual for millions across the South Asia, the Middle East, South-east Asia and Africa. In the West, however, eating without cutlery is often viewed through a lens of primitivism – unless, of course, the menu includes "finger food" such as pizza, tacos, fried chicken or burgers. The contradiction is telling – certain foods (and diners) get a cultural pass, while others carry the baggage of perceived "uncivilised" behaviour. But Charles Spence, professor of experimental psychology at University of Oxford, UK, and author of Gastrophysics, believes that 'we eat first with the hand'. 'Certainly that was once true. Over recent centuries, a range of utensils, first the knife, then spoon, and slowly the fork have come to intervene between Western diners and their food. Who ever thought cold stainless steel or shiny silver cutlery would actually enhance the taste of food? Rather it separates us from what we eat,' he says. In much of Western society, however, eating with the hands has long drawn scorn, and been seen as uncouth or unsanitary – a view rooted in colonial-era ideas of civility and class. Cutlery became a marker of refinement and social status as formal dining rituals evolved in the 18th and 19th centuries, creating a stark contrast with hand-eating cultures, often labelled 'primitive' or 'unhygienic'. As far back as 1897, Mrs CE Humphry declared in Manners for Men that only 'bread, biscuits, olives, asparagus, celery and bonbon' were acceptable to touch with one's fingers. Around that time, cutlery sets among the Western upper classes ballooned in size, sometimes including about 100 specialised utensils. Decades later, etiquette began to loosen. DeBrett's Guide to Etiquette eventually gave its blessing to finger foods such as pizza, chicken wings, spare ribs and ice-cream cones – at least at informal gatherings. But over centuries, nearly a third of the world's population, from Tanzania and India to Laos and the Middle East, never stopped eating traditional meals by hand. In the Philippines, Kamayan feasts (from kamay, meaning hand) bring families together to eat grilled meats, rice and seafood without utensils, an echo of pre-colonial tradition. In India, scooping up rice with dal, sambar or curry is a generational practice. In the Middle East, biryani and kabsa are eaten communally by hand as a gesture of hospitality. In Ethiopia and Eritrea, injera serves as both plate and cutlery, used to scoop up stews and lentils, while West Africans eat dishes such as fufu and jollof rice by hand. Hand-eating is personal and rich in ancestral meaning across these cultures, but continues to face stigma – revealing enduring colonial attitudes about etiquette, race and cultural superiority. Yann Martel's protagonist Pi Patel says it all in The Life of Pi: 'My fingers, which a second before had been taste buds savouring the food a little ahead of my mouth, became dirty under his gaze. They froze like criminals caught in the act... I picked up the knife and fork. I had hardly ever used such instruments. My hands trembled. My sambar lost its taste.' Numerous studies have showed that the direct tactile experience of eating with the hand can prime the brain for taste. Studies show this tactile interaction can create a deeper sensory connection, heighten anticipation and enhance satisfaction, Spence says. In Mixing Methods, Tasting Fingers: Notes on an Ethnographic Experiment, University of Amsterdam researchers wrote that tasting does not start once relevant 'sense data' has reached the nostrils and tongue; there is already 'tasting' going on while food is still on the plate. 'As the fingers move, the mouth anticipates. As the mouth anticipates, the fingers work... Tasting, or so we would like to suggest, is not confined to a single moment. It is actively being done throughout this entire process.' Aware of this, many contemporary chefs and culinary voices across the world are reclaiming hand-eating in fine dining. Asma Khan, the restaurateur behind London's popular Indian outpost Darjeeling Express, has been vocal about eating with hands and challenging colonial norms in British dining culture. Fatmata Binta, a modern West African chef, sets up nomadic dining experiences where eating with hands is integral. In Dubai, chef Ross Shonhan, who believes that eating with hands can aid digestion, improve taste and redefine dining, launched a 10-course Japanese menu meant to eschew cutlery at his fine-dining Japanese restaurant, Netsu at the Mandarin Oriental Jumeira, Dubai. Deepak Barua, executive chef at Anantara Kalutara Resort in Sri Lanka, has seen people enjoying their food by hand during his work at top hotels in Bhutan, Myanmar, Sri Lanka and the UAE. 'These days, even Michelin star restaurants are serving some courses to be eaten by hand; this stimulates multiple senses, including taste and touch,' he says. But, it's not just about awakening the senses. Ayurvedic and traditional medicine practitioners believe that eating by the hands is more beneficial to the body. Gaurang Paneri, an Ayurvedic practitioner based in Rajasthan, India, explains that the practice is deeply rooted in Ayurvedic philosophy. 'Each of the five fingers represents one of the five elements – earth, water, fire, air and ether,' he says. 'Touch activates digestive enzymes, helps regulate portion control and enhances the overall sensory experience of eating. It also naturally aids digestion and satisfaction.' Perhaps that's the reason the Hindi language has several distinct terms that describe different hand gestures used in dance and yoga poses, inspired by the act of eating, each tailored to the type of food being consumed. Ghronikah mudra involves bringing all five fingertips together like a delicate petal to scoop up rice and dal/curry. Annabhakshana mudra turns four fingers into a spoon, while the thumb helps guide a mix of curries, sambals and chutneys into the mouth. Kangulah mudra uses three fingers to grasp long, slender foods like celery or asparagus. And Kadambah mudra describes the cupped hand position used to hold ripe fruit for biting. Together, they elevate the practice into a refined and mindful ritual. 'Eating with hands also encourages hygiene awareness because one tends to be mindful about washing up before a meal. It may not always suit formal settings or fast-paced lifestyles, but incorporating it at home or during special meals can be a meaningful way to reconnect with heritage and health,' Barua says. In her 2009 research article Eating with Your Hands, journalist Keridwen Cornelius writes that eating with your hands is a sensuous indulgence, a meeting of soul and skin. 'It's getting soaked in a monsoon, taking off your shoes and squishing wet sand between your toes, making mudpies, impaling raspberries on your fingertips and kissing them off one by one till your mouth is juicy and full,' she writes. "The mutual giving and receiving between fingers and tongue. Primal and earthy and natural.' That pleasure goes back centuries, to the beginning of humankind and through medieval times. After all, history has it that when Napoleon III of France met the Shah of Persia, they disagreed about the proper method of eating. The Shah, a guest, insisted on eating with his fingers despite the emperor urging him to use a golden fork. 'You don't know what a pleasure you are missing,' the Shah is said to have replied. Kurush F Dalal, archaeologist and culinary anthropologist, sums it up: 'The modern day use of cutlery is a colonial hangover. We need to desperately disassociate it from any so-called etiquette. Why can we not eat and let eat?'
Telegraph
14-06-2025
- Telegraph
Exactly what long car journeys do to your body
If you spent your childhood in Britain, you likely have memories of many a car journey: the early starts, the packed lunches, the boots full to the brim. Then there are the hours spent playing I Spy and singing, driving through the countryside, to get to the seaside, holiday camps or visit family. Long car journeys are quintessentially British. And such trips came into their heyday in post-war Britain, when car ownership had become more common and trips abroad were unusual. While the advent of the cheap package holidays to Spain (where good weather is nearly guaranteed) reduced the number of people flooding seaside towns, so-called 'staycations' are in demand for their cost and convenience. However, it does mean hours in the car and the familiar feelings of tiredness, travel sickness and muscle aches that it brings. So, what's actually happening in our bodies, and what can we do to keep in good health during the journey? Tiredness It's common for passengers to nod off on long journeys, but obviously, it is extremely dangerous if the driver succumbs to drowsiness – between 10 and 20 per cent of all crashes are caused by fatigue. 'For the driver, tiredness will eventually kick in,' says Prof Charles Spence, an experimental psychologist at the University of Oxford, who researches car design and how it affects driving. Studies suggest that, beyond just the mental effort of driving, driving can induce sleepiness within 15 minutes due to the natural vibrations of car seats, while the white noise made by the engine, wheels and passing cars is also thought to play a role. 'Several car companies' idea of success in recent years was to design car interiors such that when commuters got home at the end of day, they would just sit in the driveway because the multisensory environment was so comfortable,' Prof Spence says. 'Ultimate comfort might not be ideal for keeping a driver on a long journey in peak state of arousal or alertness.' How to prevent it 'Opening a window to get some fresh air can help,' Prof Spence says. 'But ultimately, presumably, the thing to do is take a break.' Some cars now come with driver drowsiness detection, which makes a loud noise or causes the wheel to vibrate when it senses – by analysing speed, time of day and weather – a driver might be becoming tired. 'Cars can monitor drivers nowadays, but an urgent alert sound may be too unpleasant,' Spence says. Getting enough sleep the night before a long journey is also key. Research shows that drivers who get less than five hours of sleep are just as likely to crash as if they were over the legal limit for alcohol. Motion sickness During a long car journey, around one in three of us will experience the symptoms of motion sickness to some degree, from mild nausea to vomiting that forces us to pull over. It's thought that motion sickness is a result of a sensory mismatch between the movement the body is experiencing (sensed by the inner ear) and the movement that we're seeing (logged by our eyes), explains John Golding, professor of applied psychology at the University of Westminster, who has previously worked with RAF pilots and sailors in the navy to desensitise them to motion sickness. Experts believe the resulting unpleasant symptoms occur because the body believes that this sensory mismatch is a sign that it has been poisoned, he explains. 'In response, the brain tells the stomach to stop moving its contents further through the gut (a protective reflex called gastric stasis) because, according to this poison detector theory, that would be preventing any further poison from being absorbed,' he says. While some people never suffer from queasiness in the car, others reach for a plastic bag on every long car journey. This is a result of an accumulation of risk factors, Prof Golding says. Women are more susceptible than men, as are people who suffer from migraines, and there is a genetic element as well, with research showing that there are 35 genetic markers that contribute to motion sickness. Age is also a factor, with children between eight and 10 most likely to suffer. 'Drivers hardly ever become sick because the car becomes an extension of their body and they control the motions of the car as they steer into curves or brake or accelerate,' Prof Golding notes. 'But for the poor passenger, they're not in control.' How to prevent it 'There are three basic approaches,' Prof Golding explains. The first is to expose yourself enough times so you get used to the sensation – an approach used to desensitise RAF pilots, he says. 'However, that's time-consuming, and if you're not frequently making long car journeys, this might not be the best option for you,' he notes. Another approach is to try behaviours that limit the severity of motion sickness, such as sitting in the front passenger seat and focusing on the road ahead to anticipate the movement, which reduces sensory mismatch, he explains. 'Sitting in the back seat and looking out at flashing scenery as you drive by is no good,' he notes. Some turn to acupressure travel bands (wrist bands with a plastic button attached, which is placed over the centre of the wrist). 'Trials show that they work as well as a placebo, but the placebo effect can be wonderful, so they really do work for some people,' he says. Avoiding looking at your phone, reading a book or moving your head around too much, as this will only worsen the sensory mismatch, Prof Golding says. The third option is anti-sickness drugs. These include hyoscine hydrobromide (sold under brand names including Kwells) and cinnarizine (branded as Stugeron). These work by preventing symptoms and typically need to be taken an hour before you get in the car, Prof Golding notes. 'There's no point in taking it once you start to feel even slightly queasy, as at this point, gastric stasis has already occurred, so you won't be able to absorb it,' he notes. Some companies are developing devices that they hope will target motion sickness. One example is Apple's 'vehicle motion cues', which allows iPhone users to have six static dots on their screen, which, once a person is in a moving car, shift in the direction of travel in a bid to reduce motion sickness. 'It does not provide any anticipation of the motion – it is not a 'warning cue',' Prof Golding notes. 'I would have doubts about the usefulness of this phone software. Especially because it is making the passenger concentrate on looking at the screen. We know that reading, looking down at mobile device screens, tends to exacerbate motion sickness.' It might help some people but will likely make things worse for most, he adds. Gut discomfort Long journeys in the car disrupt our usual routines, throwing our activity levels and eating habits out of whack, which has a knock-on effect on how our gut is feeling. 'People often drink less water when travelling, snack at odd times and disrupt their normal bathroom habits,' notes Dr Emily Leeming, a microbiome scientist and dietitian. This isn't helped by the food available at petrol stations and motorway services, which is often ultra-processed convenience food. Additionally, sitting for long periods of time can slow down gut motility for some people, which are the wave-like muscle contractions that move food and waste through your gut, she notes. Each of these factors contributes to sluggishness and can lead to bloating, wind and constipation, Dr Leeming notes. How to prevent it 'Try getting out of the car for regular breaks, go for a short walk or do some stretches every few hours to help stimulate your digestion,' she suggests. 'Take a water bottle with you to stay hydrated.' Dr Leeming also recommends trying to eat your meals at the same time you would if you're not travelling. If you want snacks for the car, nuts and fruit like bananas and apples are great choices, she says. 'They'll keep you feeling full and also provide plenty of fibre and other nutrients.' Tight-fitting clothes, like jeans, dresses and skirts, can put extra pressure on the abdomen, which traps gas and slows digestion, which makes any bloating feel even more uncomfortable. 'So, wear loose-fitting bottoms when you're travelling instead, that have some give around your stomach,' she says. Muscle stiffness Tense shoulders, tight calves and back pain are common grumbles from drivers and passengers during long stints in the car. This is a consequence of remaining in a seated position for too long, though, for drivers, the small adjustments in the neck, shoulders, arms, lower back and lower limbs that our bodies make while behind the wheel is also a factor, explains Prof Lee Smith, a professor of public health at Anglia Ruskin University, who has expertise in sedentary behaviour. 'Sitting for too long, particularly in a position that is not aligned with the natural curves of our spine, can contribute to a number of musculoskeletal problems,' he adds. These include lower back pain and stiffness, neck tension, shoulder strain and lower limb fatigue and stiffness from operating pedals, as well as sciatica-like symptoms from poor hip positioning. How to prevent it Prof Smith recommends scheduling a break in your drive every two hours, giving yourself and your passengers enough time to stretch and have a short walk. Passengers can also stretch out their neck, arms and legs while in the car. Additionally, the Royal Automobile Club recommends checking your driving set-up to prevent muscle stiffness, aches and pains. You can do this by making sure the seat is upright at around a 100-degree angle; ensuring your head is centred in the middle of your headrest; adjusting wing and rear-view mirrors so you don't need to twist to see out of them; and making sure your back and shoulders touch the backrest when your hands are on the steering wheel. Poor blood flow Beyond our muscles, sitting for too long can also lead to problems with blood flow, says Prof Smith. 'It can contribute to the prevention of effective circulation of blood through our bodies, and this can cause blood to pool in the veins of the legs,' he says. 'Sitting uninterrupted for long periods of time can ultimately cause deep vein thrombosis (DVT), a type of blood clot that forms in a vein,' he says. Normally, blood flows through the veins, helped by movement in your muscles. However, if you are seated for too long (typically four hours or more), the flow of blood can slow down and pool in the veins, causing a clot to form, which either partially or completely blocks a vein. Common symptoms include swelling and pain but there may be no signs of a clot. 'The clot can break free and travel to the lungs, causing a sudden blockage of arteries in the lung, known as a pulmonary embolism,' Prof Smith explains. 'Although serious, these types of blood clots are rare.' How to prevent it When in the car for three hours or more, the NHS recommends taking breaks where possible to walk around, as well as wearing loose-fitting clothing that doesn't prevent blood flow, drinking plenty of water and avoiding alcohol. While typically associated with long-haul flights, compression socks can be worn on long car journeys to encourage blood circulation. 'If a passenger in the vehicle, exercise your calf muscles and exercise your legs while sitting,' Prof Smith recommends. 'For example, you could raise and lower your heels while keeping your toes on the floor, raise and lower your toes while keeping your heels on the floor, and tighten and release your leg muscles.'
Daily Mail
09-06-2025
- Science
- Daily Mail
Good news for gardeners! Scientists have uncovered a simple way to boost plant growth - and all you need is a speaker
Gardeners will try almost anything to help their plants grow. From fancy compost to strict watering times or a regular pruning schedule, there are plenty of ways to give flowers a boost. Some even resort to talking to their plants, convinced they 'respond to vibrations'. But scientists have uncovered a simple way to promote growth – and all you need is a speaker. Experts have found that playing music to plants can make them grow heavier and leafier. However, picking the right playlist is of the utmost importance. A study has found that classical music, such as Bach concertos, boost growth while plants exposed to rock music grow more poorly. 'Playing music to plants is not as crazy as it may sound at first,' Charles Spence, a professor of experimental psychology at the University of Oxford and co-author of the paper, told The Times. The team suggest that a combination of sound frequencies, the tempo of the music and the instruments involved may have the power to stimulate or curb plant growth. For the research, scientists analysed pak choi plants – a type of Chinese cabbage – that were played rock music, classical music or no music at all in bursts throughout the day. The classical selection was Bach's Brandenburg Concertos, considered masterful examples of balance between assorted groups of soloists and a small orchestra. Instrumental rock and metal was used for the other musical group. Everything else that could affect plant growth, such as temperature, humidity and lighting, was strictly controlled and kept the same for all plants in the study. After a six-week study period, the researchers found that the plants played classical music ended up significantly larger, with an average dry weight of 8.99g. Meanwhile those played no music weighed 6.33g on average, while plants played rock music weighed only 3.12g on average. The pak choi that had been exposed to classical music also produced the highest number of leaves, with an average of almost 17 each compared with only 10 leaves for the plants that were played rock. Pak choi Also known as Chinese cabbage, pak choi is a leafy green vegetable. It can be used as baby leaves in salads or as larger rosettes in a stir fry. It can be grown in as little as four weeks. The plant is in season all year round but prefers cool, damp conditions. Analysis of the roots also showed that plants exposed to classical music had the highest total root volume, measuring 90 cubic centimetres – three times more than those played instrumental rock, which reached only 30 cubic centimetres. The plants grown in silence, however, recorded total root volume of 77 cubic centimetres. The team was led by plant scientists and music experts at the University of Malaya in Kuala Lumpur and University Putra Malaysia. They said there was 'promise' around the use of classical music to help stimulate plant growth. 'Classical music may have an effect on plant growth because plants are attuned to vibrations, such as the vibrations of running water in soil, and they react to them biologically,' Professor Spence added. 'Meanwhile the different frequencies in rock music may fall outside the sonic range which boosts plant growth.' He also said that classical music might 'make gardening a more pleasant experience'. Previous studies have also found that plants tend to grow in the direction of soothing music and away from rock music. The findings were published in the journal Evolutionary Studies in Imaginative Culture. The scientists wrote: 'The results reveal that those plants exposed to classical music exhibited significant differences in shoot characteristics with the highest total fresh weight, shoot fresh weight, and mean leaf numbers. 'Meanwhile, those plants exposed to rock music demonstrated values that were the lowest across all plant parameters. 'Despite the promise around the use of classical music to help stimulate plant growth, further studies are undoubtedly still needed before any firm conclusions regarding the potential benefits of exposing plants to an acoustic stimulus can be drawn.'
Daily Mail
07-06-2025
- General
- Daily Mail
The Great British sauce debate is FINALLY settled: Scientists reveal the ultimate condiment to put on chips - and it's bad news for gravy fans
There's no doubt the humble potato chip is an icon of the great British cookbook. From the fanciest bistro to the lowliest greasy spoon, where wouldn't you find a nice hot serving of chips? And whether they're served alongside a posh steak or wrapped in paper with battered fish, there's certainly no shortage of serving options. What's more up for debate, however, is the greatest accompaniment to have with this most beloved of fast food. The burning question of the best chip topping is one that has been debated across pubs, chip shops and households for decades. But now, the debate may just have been put to bed for good – and it's bad news for gravy fans. Scientists reveal the ultimate condiment to put on chips – and there's one clear winner. Charles Spence, professor of experimental psychology at Oxford University, says salt & vinegar is the top choice, followed by mushy peas. The multi-sensory food expert – who is also the son of a chip-shop owner in Leeds – said the malt vinegar is effective at cutting through the oiliness. 'It always end up over chips underneath so the salt and vinegar combination becomes the familiar option and then gets extended to crisps,' he told MailOnline. Although popular, tomato ketchup is 'perhaps an infantile condiment' because of its sweetness – typically containing one teaspoon of sugar per tablespoon of ketchup. According to the expert, this may be why ketchup is so favoured in the US, which has long had a predilection for oversweet food. Mayonnaise on chips, meanwhile, is an import from continental Europe – likely originating in Belgium, France or the Netherlands. Mayo on 'French fries' memorably triggers the disgust of Jules Winnfield (Samuel L. Jackson) in Quentin Tarantino's 1994 film 'Pulp Fiction'. But Professor Spence is in agreement that there's 'something about the eggy oily texture and insipid colour' that quite rightly puts people off. Dr Sue Bailey, culinary historian and independent lecturer in food science, agreed that acidic condiments like vinegar and ketchup cut through the fatty coating of the chips. But the best sauces with chips are either mayonnaise or tartare sauce, she claims. These have an unctuous consistency but don't fall off the chips when we raise them to our mouth. 'Adhesive viscous or thicker sauces are always popular and the most favoured ones have good clinging or "thixotropic" properties – so mayonnaise and ketchup, possibly curry sauce depending on if a starchy thickener is used in it,' she told MailOnline. Gravy, meanwhile, is just too runny and makes a mess – meaning chips with gravy requires a knife and fork, which is not preferable. As Professor Spence puts it, 'the first taste is with the hand', as the food we feel in the hands influences our perception in the mouth – so when it comes to chips it's best to avoid cutlery. Professor Spence also thinks eating something with a range of colours can 'make what we eat look more attractive' and in turn increase our enjoyment of it. A good example here is pairing the vibrant yellow of chips with the vibrant, glimmering red of tomato ketchup or the almost radioactive green of mushy peas. Conversely, curry sauce and mustard – despite packing a big punch of flavour – rank somewhere near the bottom when it comes to colourful chip toppings. The 2020 YouGov poll asked Brits what they have on their chip. They found tomato ketchup is a popular chip topping in England and Scotland, but in Wales people are more likely to favour curry sauce 'You don't get much colour contrast with curry or mustard and fish and chips,' Professor Spence told MailOnline. Slightly more 'posh' or alternative options at the chippy are a sprinkle of black pepper or a smear of mustard, but these are far from ideal. 'Mustard or black pepper are not standard choices – they're a bit overpowering flavour wise,' Dr Bailey told MailOnline. Professor Spence added that part of what makes a perfect food combination 'depends on what we are familiar with because we have grown up with it'. And this may be why there's so much variation regarding what exactly Brits put on their fries. According to a 2020 poll of more than 36,000 Brits, the most popular chip toppings are tomato ketchup, curry sauce and mushy peas, in that order. However, salt and vinegar was excluded as a choice in the YouGov poll because 'they simply dominate everywhere'. Interestingly, tomato ketchup is a popular chip topping in England and Scotland, but in Wales people are more likely to favour curry sauce. Tomato ketchup triumphs by some margin in England (34 per cent) and Scotland (25 per cent), whereas in Wales curry sauce reigns supreme (35 per cent).
