English1
ENGLISH CUISINE The traditional food of England has long been recognised for its simplicity of ingredients and flavour. However, England has a complex history and has featured as a major global player. This has meant that people from all over the world have settled in this country, bringing with them flavours and techniques. Over time, these foreign influences have permeated the English cuisine, creating a more multifaceted food culture than ever before.
During the 16th and 17th centuries, English Protestants formed a group called the Puritans. These ones were averse to strong flavours and bold ingredients (such as garlic, for example) as these had Catholic Continental political references. This led to a distinct simplification of English cuisine. As the Puritans moved between England, Wales, Scotland and Ireland, they took their conservative ideas with them.
Then, after World War II, England saw the influx of other cultures and nationalities. As North Americans, Indians and Chinese immigrants flooded across the border, they introduced the locals to garlic, chilli, exotic sauces, and much more. Today, Thai, Italian, Spanish, Portuguese and French influences have also been incorporated into the English menus.
Traditionally, English food uses lamb, beef, pork, chicken and fish as its feature item. The meat is then accompanied by potatoes (in various forms) and one vegetable. Because all of these products are sourced within the country, they are of the best quality. Fruit and vegetables are amply available and of superior condition.
The following dishes are considered to be traditional in England: Steak and kidney pie with peas and carrots
• Roast beef
• Yorkshire Pudding (a dense batter that it baked and served with roast beef and gravy)
• Toad-in-the-Hole (sausage in the same batter used to make Yorkshire puddings, served with onion gravy)
• Fish and chips
• Ploughman's Lunch (a pub lunch that is made up of
During the 16th and 17th centuries, English Protestants formed a group called the Puritans. These ones were averse to strong flavours and bold ingredients (such as garlic, for example) as these had Catholic Continental political references. This led to a distinct simplification of English cuisine. As the Puritans moved between England, Wales, Scotland and Ireland, they took their conservative ideas with them.
Then, after World War II, England saw the influx of other cultures and nationalities. As North Americans, Indians and Chinese immigrants flooded across the border, they introduced the locals to garlic, chilli, exotic sauces, and much more. Today, Thai, Italian, Spanish, Portuguese and French influences have also been incorporated into the English menus.
Traditionally, English food uses lamb, beef, pork, chicken and fish as its feature item. The meat is then accompanied by potatoes (in various forms) and one vegetable. Because all of these products are sourced within the country, they are of the best quality. Fruit and vegetables are amply available and of superior condition.
The following dishes are considered to be traditional in England: Steak and kidney pie with peas and carrots
• Roast beef
• Yorkshire Pudding (a dense batter that it baked and served with roast beef and gravy)
• Toad-in-the-Hole (sausage in the same batter used to make Yorkshire puddings, served with onion gravy)
• Fish and chips
• Ploughman's Lunch (a pub lunch that is made up of