Bowling is found in association with pubs in some parts of the country and the local team will play matches against teams invited from elsewhere on the pub's bowling green. Pubs may be venues for pub songs and live music. During the 1970s pubs provided an outlet for a number of bands, such as Kilburn and the High Roads, Dr. Feelgood and The Kursaal Flyers, who formed a musical genre called pub rock that was a precursor to punk music. Food Some pubs have a long tradition of serving food, dating back to their historic usage as inns and hotels where travellers would stay. Many pubs were drinking establishments, and little emphasis was placed on the serving of food, other than sandwiches and "bar snacks", such as pork scratchings, pickled eggs, salted crisps and peanuts which helped to increase beer sales. In South East England (especially London) it was common until recent times for vendors of cockles, whelks, mussels, and other shellfish to sell them during the evening and at closing time. Many mobile shellfish stalls would set up near pubs, a practice that continues in London's East End. Otherwise, pickled cockles and mussels may be offered by the pub in jars or packets. In the 1950s, some British pubs would offer "a pie and a pint", with hot individual steak and ale pies made easily on the premises by the proprietor's wife during the lunchtime opening hours. The ploughman's lunch became popular in the late 1960s, as did the convenient "chicken in a basket", a portion of roast chicken with chips, served on a napkin in a wicker basket. Family chain pubs which served food in the evenings gained popularity in the 1970s, and included Berni Inn and Beefeater. Quality dropped but variety increased with the introduction of microwave ovens and freezer food. "Pub grub" expanded to include British food items such as steak and ale pie, shepherd's pie, fish and chips, bangers and mash, Sunday roast, ploughman's lunch, chicken tikka masala, and pasties. In addition, dishes such as burgers, chicken wings, lasagne and chilli con carne are often served. Some pubs offer elaborate hot and cold snacks free to customers at Sunday lunchtimes, to prevent them getting hungry and leaving for their lunch at home. Since the 1990s, food has become a more important part of a pub's trade, and today most pubs serve lunches and dinners at