British cuisine
Is the specific set of cooking traditions and practices associated with the United Kindom. British cuisine has been described as "unfussy dishes made with quality local ingredients, matched with simple sauces to accentuate flavour, rather than disguise it. However, British cuisine has absorbed the cultural influence of those that have settled in Britain, producing hybrid dishes, such as the Anglo-Indian chicken tikka masala, which has been called "a true British national dish.
Vilified as "unimaginative and heavy", British cuisine has traditionally been limited in its international recognition to the full breakfast and the Christmas dinner. However, Celtic agriculture and animal breeding produced a wide variety of foodstuffs for indigenous Celts and Britons. Anglo-Saxon England developed meat and savoury herb stewing techniques before the practice became common in Europe. The British Empire facilitated a knowledge of India´s elaborate food tradition of "strong, penetrating spices and herbs". Food rationing policies, put in place by the British government during wartime periods of the 20th century, are said to have been the stimulus for British cuisine's poor international reputation. Contrary to popular belief, the modern British now consume more garlic per capita than the French.
Traditional cuisine
* The Sunday roast
* Afternoon tea
* Chip shops and other takeaways
* Fish and seafood
*Sausages
*Pies and pasties
* Pub food:
Sandwiches
Pickles, preserves and condiments
Cheese
Pudding
* Tea
* Coffee or milk
* Beer and cider
* Wine and mead
No comments:
Post a Comment