It changed people’s perception of food. They might’ve thought spices were too strong.
40s and 50s food was simple to make and high in calories, like you’re trying to survive in a zombie apocalypse or something. My grandparents didn’t experience a lot of the post-war optimism a lot of the world seemed to have because Britain got fucked in a properly long-term way. Being an island that fought to the very end left it in a fairly unique position.
Small history rant over.
Like others have said, the war ‘locked in’ perceptions but there were years of supply shortages and government rationing of foodstuffs afterwards, ending in the early 50s.
Cookbooks were re-written at the time to emphasize economic meals like stews and soups that used a lot of vegetables you can grow in the garden and to use up scraps. Potatoes, leeks, and cabbage grew to feature much more heavily, meat was OUT as was sugar and most fruit… You try working varied and fun meals with those limits
So combined with the more ‘bland’ cuisine of the era and extensive rationing limitations, generations of households got used to cooking and eating the basic foods. Immigration and globalization has broadened the modern offerings, but the British classics’ are undeniably under spiced shades of grey and brown.
Also I imagine industrialization did a number even before the world wars. As I understand it a lot of Northern European recipes relied on certain styles of preservation that wouldnt be possible in say a London tenement. Hell just looking at my own families recipes from back during westward expansion it heavily emphasizes cured meats and foraged ingredients. Either that or harrassing Mexicans for spices.