English cooking has been influenced by foreign ingredients and cooking styles since the Middle Ages. Curry was introduced from the Indian subcontinent and adapted to English tastes from the eighteenth century with Hannah Glasse's recipe for chicken "currey". French cuisine influenced English recipes throughout the Victorian era. After the rationing of the Second World War, Elizabeth David's 1950 "A Book of Mediterranean Food" had wide influence, bringing Italian cuisine to English homes. Her success encouraged other cookery writers to describe other styles, including Chinese and Thai cuisine. England continues to absorb culinary ideas from all over the world.