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Traditional British Food

Traditional British Food

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Realizat de: Sandu Alina-Elena Clasa a-XII-a E


British regional cuisine 4. A Brief History of the British cuisine 3. Regional British meals 6.1.Traditional British Food Tabel of contents: 1. Personal Conclusion 7. Introduction 2.2. Bibliography 2|Page . Basic ingredients and traditional cuisine 4. Traditional cuisine 4. Drinks 5.

For instance. Introduction British cuisine has carved a niche for itself in the hearts of food connoisseurs all over the world. when I saw this task I decided to chose it to find more information about food in United Kingdom and offer the opportunity for others to find out new information.Brillat. Remarkable is the fact that the GB is a place where food and meals are an important part of people lives. like the very famous Yorkshire pudding. Because of that. Secondly people of this part of the world consider food to be an important part of any event of festival. the utmost aspect which made me chosen this subject was the fact that I love cooking and I love learning new things about food. DO NOT LIVE TO EAT!!1 1 Anthelme. Another controversial aspect that make me chosen this subject is the way that British food had been influenced in history by others way of cooking. A great part of my spare time. whereas in Cornwall.Traditional British Food 1. In the first place Britain is a country where everyone respects the time of a meal. This is not only because food is indispensable but. and of course everyone eats or tries to eat at the certain time. In conclusion I believe that food is the most important thing in life because without it we cannot live but be careful: EAT TO LIVE. All in all. Some cuisines in Britain although associated with particular localities have attained a national recognition. the pasty constituted an important part of lunch of the workers. I consider that the food is subject with a major importance and this is not only because if you do not eat properly you cannot have a healthy life but also because food is the support of everything that lives around us. To emphasize my way of thinking I consider that I have chosen the subject “British food” because had always been captivated by the flavor of any dish that exists and I have been interested in anything that has to do with Great Britain. the pork pies have been identified with the culinary customs of the shires.Savarin 3|Page . I have spent it watching Jamie Oliver’s TV shows about preparing traditional British dishes. Also. also because an event or a feast that has a little of everything brings people together. British food has evolved considerably incorporating the cooking styles and cuisines of other countries yet at the same time retaining its originality. Each region of Britain has it own characteristic culinary traditions that have played a major role in enriching the history of British cuisine.

now united under the Commonwealth. The war effort used up goods and services and so less were left over for private people to consume. Simnel Cake is for Mothering Sunday. What was best in England was only that which showed the influence of France.Traditional British Food 1. we even developed a line of spicy sauces including ketchup.rare and expensive. When the Frankish Normans invaded. they brought with them the spices of the east: cinnamon. Britain is an island and supplies of many goods became short. A brief history of the British cuisine British cuisine has always been multicultural. From East Asia (China) we adopted tea (and exported the habit to India). according to the taste buds of the rest of the world. And today despite being part of Europe we've kept up our links with the countries of the former British Empire. The few Medieval cookery books that remain record dishes that use every spice in the larder. During the Second World War food rationing began in January 1940 and was lifted only gradually after the war. Today it would be fair to say that curry has become a national dish. mace. honey and fruit juices were the only sweeteners. Plum Pudding for Christmas. and was considered a spice -. and so English food let itself become a gastronomic joke and the French art of Nouvell Cuisine was adopted. and chefs across Europe saw their task to be the almost alchemical transformation of raw ingredients into something entirely new (for centuries the English aristocracy ate French food) which they felt distinguished them from the peasants. 4|Page . ginger. Among English cakes and pastries. mint sauce. and from India we adopted curry-style spicing. a pot pourri of eclectic styles. In ancient times influenced by the Romans and in medieval times the French. One of the benefits of having an empire is that we did learn quite a bit from the colonies. During Victorian times good old British stodge mixed with exotic spices from all over the Empire. Ships importing food stuffs had to travel in convoys and so they could make fewer journeys. Sugar came to England at that time. pies and breads. and Twelfth Night Cake for Epiphany. went into terminal decline. pepper. Worcestershire sauce and deviled sauce to indulge these tastes. Hot Cross Buns are eaten on Good Friday. Unfortunately a great deal of damage was done to British cuisine during the two world wars. many are tied to the various religious holidays of the year. saffron. nutmeg. Before the arrival of cane sugars. The British tradition of stews.

and mustard. Disenchanted with the overblown (and under-nourished) Nouvelle Cuisine. turbot. remain popular. Oily fishes also abound (mackerel. chefs began to look a little closer to home for inspiration. Vegetable and salad oils have largely replaced the use of butter. treacle tart. and utilising many diverse and interesting ingredients. a good strong horseradish. Calling on a rich (and largely ignored) tradition. 5|Page . British cuisine started to look for a new direction. there has been a significant shift in eating habits in Britain. hake. pilchards. In London especially. gravy. steak and kidney pie. Italian and Greek restaurants are amongst the most popular. bread and butter pudding. It is called a "joint. Indian. Game has enjoyed resurgence in popularity although it always had a central role in the British diet. the basis was formed for what is now known as modern British food. also common. and shallots. Although some traditional dishes such as roast beef and Yorkshire pudding. fresh ingredients in the better restaurants and markets in the UK offer food items from all over the world. haddock. which reflects both the abundant richness of the forests and streams and an old aristocratic prejudice against butchered meats. plaice. Dover sole. all topped with puff pastry. Chinese. exotic fruit. but the best of the world as there are many distinct ethnic cuisines to sample. and herring) as do crustaceans like lobster and oysters. parsley. Roast beef is still the national culinary pride. Norwegian prawns and New Zealand lamb are choice items. halibut. Wild fowl and game are other specialties on offer. Rice and pasta have accounted for the decrease in potato consumption and the consumption of meat has also fallen. Yorkshire pudding. Salmon. Eel. we are after all an island surrounded by some of the richest fishing areas of the world. Cornish pasties. Today there is more emphasis on fine. two vegetables. mullet and John Dory. British regional cuisine In the late 1980's. one can not only experiment with the best of British. In fact fish is still important to the English diet. is cooked into a wonderful pie with lemon.Traditional British Food 2." and is served at midday on Sunday with roasted potatoes. Many species swim in the cold offshore waters: sole. cod (the most popular choice for fish and chips). spotted dick or fish and chips.

peas. Fruit . The Sundays Roast Dinner Sunday lunch time is a typical time to eat the traditional Sunday Roast. lamb or pork. also.1. then following cucumbers. Gravy is poured over the meat. but also berries. Vegetables. pork with sweet apple sauce and lamb with green mint sauce. Basic ingredients and traditional cuisine Meat – The British people consume regularly all types of meat: pork.mainly apples grown throughout the country.Traditional British Food 3. Traditionally. trout) is present. onions. when it was the principal food for poor families. A recent survey has proved that most people in Britain eat curry! Rice or pasta dishes are now favoured as a “British Dinner”. which grow smoothly thanks to the cooler climate Traditional meal is rarely eaten nowadays. it consists of roast meat (cooked in the oven for about two hours) two different kind of vegetables and potatoes with a Yorkshire pudding. used since the earliest times. fish (salmon. rabbits or some wild bird species. but. Traditional cuisine 3. apart from Sundays. cod. cabbage. The most common meats consumed are beef. Beef is eaten with hot horseradish sauce. 6|Page . All of these may be served in restaurants. chicken is also popular.potato is the basic vegetable in Britain.

Mullitgatawny contains chicken or meat or vegetable stock mixed with yogurt or cheese or coconut milk and is seasoned with curry and various other spices. Mincemeat: Beef suet is used to bind chopped nuts. eggs. then wraps the whole in a suet pastry. Crown Roast Lamb: The crown roast encircles a stuffing of apples. spices. Cock-a-Leekie : This Scottish specialty can be classified as a soup or a stew. bread crumbs. It could contain any number of other ingredients. warm milk directly from a cow into a bowl of spiced cider or ale. Eccles Cake : Puff pastry stuffed with a spicy currant filling. flour. potatoes. and cream baked in puff pastry. Today's 2 The name means pepper water in tamil 7|Page . Black Pudding: invented in Stornoway. tomatoes. and prunes to unusual and spectacular ends. and brandy into a filling for pies or pasties . brown sugar. Hasty Pudding: A simple and quick (thus the name) steamed pudding of milk. A light curd would form on top with a lovely whey underneath. and Kidney Pudding: Oysters may seem unlikely in this meat pudding. It combines beef. This. a milkmaid would send a stream of new. Originally a south Indian dish2. it has been adopted and extensively adapted by the British. chicken. but their great abundance in the Victorian age and earlier eras inspired cooks to find ways to incorporate them creatively in many different recipes. depending on the cook. and lemon. Likky Pie Leeks: pork. onion. celery. and onion. Oyster.Traditional British Food Beefsteak. Irish Stew: An Irish stew always has a common base of lamb. Isle of Lewis black pudding is often served as part of a traditional full English breakfast. butter. and cinnamon. leeks. according to Elizabeth David. and Worcestershire. This steamed pudding combines the meats with mushrooms. Mulligatawny Soup: What this soup is depends on who is cooking it. apples. Syllabub: In the seventeenth century.not to be confused with minced meat!. onions. It is sometimes served with a separate bowl of rice. was the original syllabub.

and double cream into a custard-like dessert or an eggnog-like beverage. Welsh Rabbit (or Rarebit): Cheese is grated and melted with milk or ale. but that's for kids. Fish and chips is fish fried in egg crust. 1977 8|Page . and sometimes a chopped apple. when it was a food shortage. sugar. mixed with onions and covered with mashed potatoes and then kept in oven 45-60 minutes. cabbage and roast cold. albeit to the upper classes) and mixes sherry and/or brandy. British import much of its food products. depending upon the cook. cloves. made of scraps of potatoes. and walnuts. Trifle: Layers of alcohol-soaked sponge cake alternate with fruit. London: Penguin. In a classic way it is served in paper. some people add jelly. nutmeg. Other ingredients include honey. custard and whipped cream. with vinegar. add salt. salt. Westmoreland Pepper Cake: Fruitcake that gets a distinctive kick from lots of black pepper. Welsh Faggots: Pig's liver is made into meatballs with onion. ginger. butter.Traditional British Food syllabub is more solid (its origins can also be traced to the seventeenth century. in most cases the code is used. Yorkshire pudding was invented during the war. resulting in debris but very tasty. Shepherd’s pie or cottage pie is the most popular pie served. beef suet. consists in minced meat. in that time it was made marking pudding with fat from the roast meat left from Sunday. bread crumbs. lemon. 3 Jane Grigson in English Food. fresh or smoked. Pepper. Another dish. lamb or beef. is Bubble and Squeak. served with fried potatoes. and I believe they have learned to live relatively cheaply. and mustard are then added. The mix is spread over toast and baked until "the cheese bubbles and becomes brown in appetizing-looking splashes"3. Faggots used to be made to use up the odd parts of a pig after it had been slaughtered.

The most common option is to ask for a glass of the house wine (red or white). It is usually served at room temperature. The most popular example is the Irish drink called Guinness. stout or lager. There may be a choice between bottled beer or draught beer (served by tap from a barrel). Real ale is a term used for a beer which brewed from natural ingredients (hops. it will be assumed that you want a pint). Light ales (or mild brews). and is normally served cold.4 Stout is dark brown (almost black) and tastes a little bitter. Lager is a lighter. Do not be surprised if the barman starts serving someone else before finishing pouring your drink. yeast and pure water) and stored in a wooden barrel (a cask) until it is served. Drinks Bitter is the traditional British beer (also known as ale). It is quite strong and leaves a bitter taste in your mouth after drinking. these are popular in central and north-eastern England. State if you want a pint or a half pint (if you don't say. It may be sweet or dry. Stella Artois or Becks. A pint is about half a litre. although the choice in pubs may be limited. contain fewer hops and are less alcoholic. see the website of CAMRA. don't just ask for a glass of beer: ask for bitter. Examples are Fosters Ice. 4 The Campaign for Real Ale 9|Page . OTHER ALCOHOLIC DRINKS Herefordshire Cider Wine is an increasingly popular drink in the UK and can be bought in pubs as well as in wine bars.Traditional British Food 3. For more information.2. Strong ales have a high alcoholic content and a strong flavour. or ask for a particular brand name. Cider is a traditional English alcoholic drink made from apples. You normally order a pint or half pint of cider. You may need to wait some time for this drink.coloured type of imported beer. malted barley. It is also known as scrumpy. When you order a drink.

5 6 In the US. or a dram in Scotland (US measures such as a jigger or gill are not used in the UK). Rum and coke. lemonade is still and pop is fizzy Canada Dry 7 Perrier 8 Schweppes 10 | P a g e . orange or pineapple juice). but must be shown on a sign in the pub (it is normally a multiple of 5ml).Traditional British Food Whisky is a strong drink produced in Scotland and in Ireland. Tomato juice is sometimes served with tobasco sauce or Worcester sauce. You normally order a shot of whisky in England and Wales. Other sparkling fruit drinks include Appletize or Orangina. SOFT DRINKS Non-alcholic drinks are known as soft drinks. Alcopops are bottled drinks which may taste of lemonade but are actually alcoholic. despite the sound of the names. common mixed drinks are: Gin and tonic. It can be served on the rocks (with ice). Bloody Mary (this is vodka and tomato juice). Examples are a Smirnoff Ice or a Bacardi Breezer. If you ask for lemonade in a pub you will get the fizzy drink5. The volume of whisky used for this measure can vary from one place to another. Ginger beer6 or ginger ale are not alcoholic. Popular still drinks include still mineral water and fruit juices (especially apple. Whisky and coke. Sparkling mineral water7 or a tonic water8 are also available. Soft drinks may be still (not fizzy) or sparkling (fizzy or carbonated). Vodka and tonic. The most popular sparkling drinks is Coke or Diet Coke (you may get either Coke or Pepsi when you ask for this). Bitter lemon is a similar drink that you can order which is served from a small bottle. For example. Drinks are often mixed (known as a cocktail). Vodka and orange.

to drink tea with biscuits.Traditional British Food 4. strawberry jam and cups of tea.30pm and 8pm. skipping or doctors and nurses. supper" and if you ask a British person what these words mean. Regional British meals In many European countries it is normal to have a long break in the middle of the day when all members of the family return to their houses to eat together. Another example of this is the pronunciation of the word "scones"9. brunch. On Sundays people don't have to work so they take the opportunity eat together with their family. There is a lot of confusion about the words for other meals such as "dinner. high tea . who was the First. The children will play traditional English games such as hopscotch. lunch. Although everyone in Britain understands that "breakfast" is the first meal of the day. The story goes that a certain Anna Maria Stanhope.30pm. Most people finish work at five thirty. It often takes at least an hour to get home from the school or workplace so people tend to eat their evening meal or "dinner" between 6. elevenses. Duchess of Bedford and one of the favorites of Queen Victoria.30 pm and 1. This is not very common in Britain because normally it is a long way from the place of work or school to the home. He 9 A type of cake eaten with Devonshire clotted cream. after four o`clock. Lunch is normally eaten between 12. Consequently the British people tend to have a big breakfast before they go to work and the meal at midday is not spent with the members of the family but with workmates or schoolmates. father will smoke his the newspaper favourite armchair washes the dishes. known as a "cream tea" 11 | P a g e . most of them will give you a different answer according to what part of the country they are from or from what social class they are from. Sunday lunch is usually the best meal of the week and many of the meals which are considered typically British are eaten for Sunday lunch. This is a typical together on After lunch the pipe and read sitting on his while his wife British family eating Sunday. tea. For example roast beef and yorkshire pudding. Afternoon tea 5 o'clock tea story.

which included cold or warm meat. 12 | P a g e . sweets of all kinds. 5 o'clock tea often is confused with "high tea" which is specific to English. and guests felt great. cookies. Along cakes. filled with plenty of tea. I think five o'clock tea is more interesting than the traditional and high tea is different from other countries. etc. including some exotic flavors. For example. cheese and of course. in Romania there that tradition that I could call a great since then at five o'clock that serves everyone tea biscuit with friends discussing various topics in a friendly atmosphere. pickles. The atmosphere was pleasant enough. butter. bread. so it was not long until other ladies takes the idea and take the first steps toward tradition. tea. Five o'clock tea is a typical British tradition and consists of tea and cakes. cookies. A pretentious tradition with complicated rules. High tea was a substantial meal.Traditional British Food liked the idea briefly and invited friends to join him for lunch Frugal. butter spreads.

Blumenthal and Ramsay hold even the three-Michelin-rated restaurants. Great Britain is a place where everyone can enjoy food because here the meals are an important part of people life. British cuisine will always be similar based on substantial breakfast of beans or fried fish served with potatoes. but so far without great success. To put in a nutshell. 13 | P a g e . world peak of refinement. With regard to the way food is cooked in Great Britain I think that in Britain is a special place where flavors of many countries had encounter. But while evolving different recipes I discovered that we have seemed more delicious than others. Even British cuisine does not say much she give to Great Britain world famous chefs. food do not have to be a proposal in life but a way of surviving. I think I have learned some important aspects about “British food” that had influenced my vision that I had about Great Britain. British cuisine is not recommended for those who want to follow a healthy lifestyle and dietary essential because it is too consistent in calories. But even if this is completely true. Firstly no one can live without food and that's why we learned to cook to survive. Jamie Oliver. Heston Blumenthal and Gordon Ramsay are among the top-known chef in the world. Personal Conclusion To offer a personal conclusion I believe that food is the most important aspect of life that influences us. For ordinary people. and through this way I learned to eat only what we love.Traditional British Food 5. In recent years trying to revive modern British cuisine with Mediterranean and Asian influences.

britishoppe. Elizabeth Martyn Food & Bar Magazine Good Food Magazine Kitchen Secrets Magazine Body + Soul Magazine Web Bibliography: www. Bibliography Great British Food author Heather Hay French The Diary Book of British Food author Ebury Press British food an Extraordinary thousand Years of History Colin www.Traditional British Food 14 | P a g e .