English Cuisine
English Cuisine
Contents
1. Introduction
2. Foods and ingredients
1. Bread
2. Cheese
3. Fish and seafood
4. Pies, pastries and savory puddings
5. Sausages
6. Sandwiches
3. Meals
1. Breakfast
2. Afternoon tea
3. The Sunday roast
4. Dessert
5. Savory course
4. Food establishments
1. Pub food
2. Chip shops and other takeaways
5. Drinks
1. Hot drinks
2. Soft drinks
3. Alcoholic drinks
6. Vegetarianism
7. International reputation
Motivation of choice
The main reason why I chose to talk about English cuisine is that it encompasses all the cooking styles, traditions and recipes associated with England. It has distinctive attributes of its own, but also shares much with wider British cuisine. This fact is a result of the importation of ingredients and ideas from places such as North America, China, or India during the time of the British Empire.
Two years ago, when I first visited England, as expected, it rained cats and dogs almost all the time. This is why I had to find shelter under the roofs of the cheerful, traditional English pubs and restaurants. In the Early Modern Period, English food was historically characterized by its simplicity of approach and a reliance on the high quality of natural produce. I was surprised to learn that even nowadays the exceptional taste of the food is still based on the same basis.
Even though the food was delightful, I was most enthralled by the ritual of the five o’clock tea, ritual that I adopted and still practice to the letter.
Introduction
Traditional meals have ancient origins, such as bread and cheese, roasted and stewed meats, meat and game pies, boiled vegetables and broths, and freshwater and saltwater fish. The 14th-century English cookbook, the Forme of Cury, contains recipes for these, and dates from the royal court of Richard II. In the second half of the 18th century Rev. Gilbert White, in The Natural History of Selborne made note of the increased
Contents
1. Introduction
2. Foods and ingredients
1. Bread
2. Cheese
3. Fish and seafood
4. Pies, pastries and savory puddings
5. Sausages
6. Sandwiches
3. Meals
1. Breakfast
2. Afternoon tea
3. The Sunday roast
4. Dessert
5. Savory course
4. Food establishments
1. Pub food
2. Chip shops and other takeaways
5. Drinks
1. Hot drinks
2. Soft drinks
3. Alcoholic drinks
6. Vegetarianism
7. International reputation
Motivation of choice
The main reason why I chose to talk about English cuisine is that it encompasses all the cooking styles, traditions and recipes associated with England. It has distinctive attributes of its own, but also shares much with wider British cuisine. This fact is a result of the importation of ingredients and ideas from places such as North America, China, or India during the time of the British Empire.
Two years ago, when I first visited England, as expected, it rained cats and dogs almost all the time. This is why I had to find shelter under the roofs of the cheerful, traditional English pubs and restaurants. In the Early Modern Period, English food was historically characterized by its simplicity of approach and a reliance on the high quality of natural produce. I was surprised to learn that even nowadays the exceptional taste of the food is still based on the same basis.
Even though the food was delightful, I was most enthralled by the ritual of the five o’clock tea, ritual that I adopted and still practice to the letter.
Introduction
Traditional meals have ancient origins, such as bread and cheese, roasted and stewed meats, meat and game pies, boiled vegetables and broths, and freshwater and saltwater fish. The 14th-century English cookbook, the Forme of Cury, contains recipes for these, and dates from the royal court of Richard II. In the second half of the 18th century Rev. Gilbert White, in The Natural History of Selborne made note of the increased