Since the early modern period the food of England has historically been characterised by its simplicity of approach and a reliance on the high quality of natural produce. During the Middle Ages and through the Renaissance period, English cuisine enjoyed an excellent reputation, though a decline began during the Industrial Revolution with the move away from the land and increasing urbanisation of the populace. The cuisine of England has, however, recently undergone a revival, which has been recognised by food critics with some good ratings in "Restaurant"s best restaurant in the world charts. An early book of English recipes is the "Forme of Cury" from the royal court of Richard II.