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Which Country Has the World’s Worst Cuisine?Nominee

britishfood

photo by ctoverdrive via flickr

titanic awards survey current standings
World’s Worst National Cuisine
1st Britain 25.1% of votes
2nd United States 10.3% of votes
3rd

4th

5th

5th

6th

China

Russia

Germany

Australia

Ireland

3.5% of votes

3.2% of votes

2.6% of votes

2.3% of votes

2.0% of votes


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(13 votes, average: 6.31 out of 10)
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  4. Lily
    March 24th, 2013 at 23:09 | #4

    NO NO NO!!!! Britain can´t be worst ever!!! (Note: I am not British)

  5. choro in Tokyo
    March 25th, 2013 at 03:06 | #5

    The worst cuisine?It is Korean.British and US are far far better than Korean.Have you ever tried kimchi?This is something fermented. Usually white cabbage with pepper, garlic and salt.It doesn’t include anything like nutrition. Only smells bad, tastes ugly and hot,extremely spicy,colored in orange.Objective of kimch is only to eat white rice more.No need to cook and very cheap.Recently French government prohibited to sell kimchi as poisonous food.However, Koreans believe kimchi is the finest food in the world. Why not to travel to Korea.

  6. anon
    April 1st, 2013 at 05:11 | #6

    @choro in Tokyo
    French government banning the sale of kimchi? Never heard of it. I’ve lived in Korea for 10 years now and I love kimchi. If you don’t like it, that’s fine but don’t insult Koreans and their cuisine by saying that it’s poisonous and the objective of kimchi is to eat rice more…that’s just stupid and ignorant on your part.

  7. anon
    April 1st, 2013 at 05:22 | #7

    Speaking of Korean cuisine, I like bulgogi, kalbi, and bibimbap in addition to kimchi. Some of my friends don’t like kimchi, but a lot of them who were unfamiliar with Korean food instantly liked bulgogi, kalbi (korean style BBQ), and bibimbap in hot stone bowls. I’m also a fan of Chinese cuisine, especially any dish that has chicken meat and delicious sauce! I love sesame chicken, but I heard that it’s not a traditional Chinese cuisine and has been very americanized.

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