British cuisine is the specific set of cooking traditions and practices associated with the United Kingdom. The United Kingdom of Great Britain and Northern Ireland, commonly known as the United Kingdom, the UK or Britain,is a Sovereign state located Historically, British cuisine means "unfussy dishes made with quality local ingredients, matched with simple sauces to accentuate flavour, rather than disguise it. "^[1] However, British cuisine has absorbed the cultural influence of those that settled in Britain, producing hybrid dishes, such as the Anglo-Indian Chicken tikka masala, hailed as "Britain's true national dish". Anglo-Indian cuisine is the often distinct Cuisine of the Anglo-Indian community in both Britain and India. Chicken tikka masala (चिकन टिक्का मसाला ਚਿਕਨ ਟਿੱਕਾ ਮਸਾਲਾ চিকেন টিক্কা মাসালা is a South ^[2]

Vilified as "unimaginative and heavy", British cuisine has traditionally been limited in its international recognition to the full breakfast and the Christmas dinner. Christmas dinner is the primary meal traditionally eaten on Christmas Day. ^[3] However, Celtic agriculture and animal breeding produced a wide variety of foodstuffs for indigenous Celts and Britons. Celtic fields are a popular name for the traces of early agricultural Field systems found in the British Isles. Celts (ˈkɛlts or /ˈsɛlts/, see Names of the Celts Anglo-Saxon England developed meat and savory herb stewing techniques before the practice became common in Europe. The History of Anglo-Saxon England covers the history of Early medieval England from the end of Roman Britain and the establishment of Anglo-Saxon The Norman conquest introduced exotic spices into Great Britain in the Middle Ages. Great Britain during the Middle Ages (from the 5th century withdrawal of Roman forces from the province of Britannia ^[3] The British Empire facilitated a knowledge of India's elaborate food tradition of "strong, penetrating spices and herbs". The British Empire was the largest empire in history and for over a century was the foremost global power. ^[3] Food rationing policies, put in place by the British government during wartime periods of the 20th century,^[4] are said to have been the stimulus for British cuisine's poor international reputation. Rationing in the United Kingdom is the series of Food rationing policies put in place by the government of the United Kingdom during certain wartime periods of ^[3]

British dishes include fish and chips, the Sunday roast, and bangers and mash. Fish and chips (sometimes written " fish ’n’ chips " is a popular Take-away food originating from the United Kingdom. Sausage and mash is an English / Irish dish made of Potato and Sausages the latter of which may be one of a variety of flavoured sausage British cuisine has several national and regional varieties, including English, Scottish and Welsh cuisine, which each have developed their own regional or local dishes, many of which are geographically indicated foods such as Cheshire cheese, the Yorkshire pudding, Arbroath Smokie, and Welsh rarebit. English Cuisine is shaped by the country's temperate climate its island geography and its history Scottish cuisine is the specific set of cooking traditions and practices associated with Scotland. Welsh cuisine is the Cuisine of Wales. It has influenced and been influenced by other British cuisine. There are many geographically indicated foods of the United Kingdom. Cheshire (ˈtʃɛʃə cheese is a dense and crumbly cheese produced in the English county of Cheshire, and four neighbouring counties two in Wales Yorkshire pudding is a dish that originated in Yorkshire but attained wider popularity Arbroath Smokies are a type of lightly smoked small Haddock &ndash a speciality of the town of Arbroath in Angus, Scotland. Welsh rarebit, Welsh rabbit, or more infrequently rarebit is traditionally a savory sauce made from a mixture of cheese and various other ingredients and served hot

Contents 1 Modern British cuisine 2 Varieties 2.1 English cuisine 2.2 Scottish cuisine 2.3 Welsh cuisine 3 Dates of introduction of various foodstuffs and methods to Britain 3.1 Prehistory (before 43 AD) 3.2 Roman era (43 to 410) 3.3 Middle ages to the discovery of the New World (410 to 1492) 3.4 1492 to 1914 3.5 After 1914 4 See also 5 References 6 External links

Modern British cuisine

Modern British (or New British) cuisine is a style of British cooking which emerged in the late 1970s, and has become increasingly popular since. It uses high-quality ingredients local to the United Kingdom, preparing them in ways which combine traditional British recipes with modern innovations, and has an affinity with the Slow Food movement. The United Kingdom of Great Britain and Northern Ireland, commonly known as the United Kingdom, the UK or Britain,is a Sovereign state located The Slow Food movement was founded by Carlo Petrini in Italy to combat Fast food.

It is not generally a nostalgic movement, although there are some efforts to re-introduce pre-twentieth-century recipes. Ingredients not native to the islands, particularly herbs and spices, are frequently added to traditional dishes (echoing, perhaps not always intentionally, the highly spiced nature of much British food in the medieval era). A(n herb (ˈhɝb or /ˈɝb/ see pronunciation differences) is a plant that is valued for qualities such as medicinal properties flavor scent or the like A spice is a dried Seed, Fruit, Root, Bark or vegetative substance used in Nutritionally insignificant quantities as a Food additive

Much Modern British cooking also draws heavily on influences from the cuisines of the Mediterranean and, more recently, Middle Eastern, South Asian, East Asian, and Southeast Asian cuisines. Mediterranean cuisine is the food of the areas around the Mediterranean Sea. The Middle East is a Subcontinent with no clear boundaries often used as a synonym to Near East, in opposition to Far East. The influence of northern and central European cuisines is significantly slighter. Northern Europe is a term for the northern part of Europe. The United Nations defines Northern Europe as (Finland Central Europe is the Region lying between the variously and vaguely defined areas of Eastern and

The Modern British style of cooking emerged as a response to the perceived poor quality of British cuisine following the Second World War, and the resulting popularity of foreign cuisine in Britain in the decades that followed. World War II, or the Second World War, (often abbreviated WWII) was a global military conflict which involved a majority of the world's nations, including Modern British cuisine has been very much influenced and popularised by television personalities such as Fanny Cradock, Delia Smith, Gordon Ramsay, Nigella Lawson and Jamie Oliver. Fanny Cradock (born Phyllis Nan Sortain Pechey on February 26 1909 Apthorp House Fairlop Road Leytonstone, Essex, England Delia Smith OBE (born 18 June, 1941) is an English Cook and Television presenter, known for her interest in teaching Gordon James Ramsay, OBE, (born 8 November 1966 is a Chef, Television personality and Restaurateur. Nigella Lucy Lawson (born 6 January 1960 is an English food writer, Journalist and broadcaster James Trevor 'Jamie' Oliver, MBE (born 27 May 1975 frequently Nicknamed The Naked Chef, is an English Celebrity chef.

A major influence has been the Food Programme, made by BBC Radio 4. The Food Programme is a BBC Radio 4 programme investigating and celebrating good food founded by Derek Cooper and currently presented by Sheila Dillon

Varieties

British Cuisine This article is part of the series: British cuisine
Varieties: English cuisine Scottish cuisine Welsh cuisine Gibraltarian cuisine Anglo-Indian cuisine
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See also: Gibraltarian cuisine, Anglo-Indian cuisine, and Irish cuisine

English cuisine

English cuisine is shaped by the climate of England, its island geography and its history. English Cuisine is shaped by the country's temperate climate its island geography and its history Scottish cuisine is the specific set of cooking traditions and practices associated with Scotland. Welsh cuisine is the Cuisine of Wales. It has influenced and been influenced by other British cuisine. Gibraltarian cuisine is the result of a long relationship between the Andalucian Spaniards and the British, as well as the many foreigners who made Gibraltar Anglo-Indian cuisine is the often distinct Cuisine of the Anglo-Indian community in both Britain and India. Gibraltarian cuisine is the result of a long relationship between the Andalucian Spaniards and the British, as well as the many foreigners who made Gibraltar Anglo-Indian cuisine is the often distinct Cuisine of the Anglo-Indian community in both Britain and India. Irish cuisine can be divided into two main categories &ndash traditional mainly simple dishes and more modern dishes as served in restaurants and hotels English Cuisine is shaped by the country's temperate climate its island geography and its history The Climate of the United Kingdom is classified as a mid-latitude Oceanic climate ( Koppen climate classification Cfb) with warm summers The latter includes interactions with other European countries, and the importing of ingredients and ideas from places such as North America, China and India during the time of the British Empire and as a result of immigration. China ( Wade-Giles ( Mandarin) Chung¹kuo² is a cultural region, an ancient Civilization, and depending on perspective a National India, officially the Republic of India (भारत गणराज्य inc-Latn Bhārat Gaṇarājya; see also other Indian languages) is a country The British Empire was the largest empire in history and for over a century was the foremost global power. Since the formation of the United Kingdom of Great Britain and Northern Ireland in 1922 there has been substantial Immigration from other parts of The world.

Scottish cuisine

Scottish cuisine is the specific set of cooking traditions and practices associated with Scotland. Scottish cuisine is the specific set of cooking traditions and practices associated with Scotland. Scotland ( Gaelic: Alba) is a Country in northwest Europethat occupies the northern third of the island of Great Britain. It shares much with British cuisine, but has distinctive attributes and recipes of its own. Traditional Scottish dishes such as haggis exist alongside international foodstuff brought about by migration. Haggis is a traditional Scottish dish There are many recipes most of which have in common the following ingredients Sheep 's ' pluck ' ( Heart

In addition to foodstuffs, Scotland produces a variety of Scotch whiskies. Scotch whisky is Whisky made in Scotland. In Britain the term whisky is usually taken to mean Scotch unless otherwise specified

Welsh cuisine

Welsh cuisine has influenced, and been influenced by, other British cuisine. Welsh cuisine is the Cuisine of Wales. It has influenced and been influenced by other British cuisine. Although both beef and dairy cattle are raised widely, especially in Carmarthenshire and Pembrokeshire, Wales is best known for its sheep, and thus lamb is the meat traditionally associated with Welsh cooking. Beef is the Culinary name for Meat from Bovines especially domestic Cattle (cows Dairy Cattle, generally of the species Bos taurus, are Domesticated Animals bred to produce large quantities of Milk Geography The county is bounded to the north by Ceredigion, to the east by Powys, Neath Port Talbot and Swansea, to the south by the Geography Pembrokeshire is a maritime County, bordered by the sea on three sides by Ceredigion (Cardiganshire to the northeast and by Lamb, hogget, and mutton are the meat of Domestic sheep. The meat of an animal in its first year is lamb; that of an older sheep is hogget

Dates of introduction of various foodstuffs and methods to Britain

Prehistory (before 43 AD)

• bread from mixed grains: around 3700 BC^[5]
• oats: around 1000 BC^[5]
• wheat: around 500 BC^[5]
• rabbit: late Iron Age/early Roman^[6]

Roman era (43 to 410)

• apple (?), asparagus,^[7] celery, chives,^[8] coriander,^[9] cucumber, marjoram, marrow, onion, parsnip, pea, pheasant [22], rosemary, spearmint,^[10] turnip, wine

Middle ages to the discovery of the New World (410 to 1492)

• kipper: 9th century (from Denmark or Norway)
• rye bread: Viking era,^[11] around 500 AD^[5]
• peach (imported): Anglo-Saxon
• orange: 1290^[12]
• sugar cane: 14th century^[13]
• carrot: 15th century^[14]

1492 to 1914

• turkey: 1524^[15]
• cayenne pepper,^[16] parsley:^[17] 1548
• refined sugar: 1540s^[12]
• lemon: 1577 (first recorded cultivation)^[18]
• peach (cultivated): 16th century^[18]
• potato: 1586
• horseradish:^[19] 16th century
• tea: 1610 or later^[20]
• banana (from Bermuda):^[21] 1633
• coffee: 1650^[22]
• chocolate: 1650s
• broccoli: before 1724^[23]
• tomato (as food):^[24] 1750s
• sandwich: named in 18th century
• curry: 1809 (first Indian restaurant)
• rhubarb (as food): early 1800s^[25]
• three-course meal: about 1850 (developed from service à la Russe)^[7]
• fish and chips: 1858 or 1863^[12]
• Marmite: 1902^[26]
• ice cream: 1913^[12]

After 1914

• sugar beet: 1914-1918
• sliced bread: 1930^[12]
• Chinese restaurant: 1950 (first to open in Soho)

See also

• Cuisine of the Thirteen Colonies
• Culture of the United Kingdom
• Rationing in the United Kingdom

References

1. ^ UKTV. Bread is a Staple food prepared by Baking a Dough of Flour and Water. Events Beginning of the Early Minoan period on Crete Significant persons Oats redirects here It may mean either the common cereal oat discussed here or any cultivated or wild species of the Genus Avena. Wheat ( Triticum spp is a worldwide cultivated grass from the Levant area of the Middle East. Rabbits are small Mammals in the family Leporidae of the order Lagomorpha, found in several parts of the world The apple is the pomaceous Fruit of the apple tree Species Malus domestica in the Rose family Rosaceae. Asparagus officinalis is a flowering plant species in the genus Asparagus from which the Vegetable known as asparagus is obtained See also Wild celery Apium graveolens is a plant species in the family Apiaceae, and yielding celery and Celeriac Chives ( Allium schoenoprasum) are the smallest Species of the Onion family Alliaceae, native to Europe, Asia and Coriander ( Coriandrum sativum) also commonly called cilantro, is an annual Herb in the family Apiaceae. The cucumber ( Cucumis sativus) is a widely cultivated plant in the Gourd family Cucurbitaceae, which includes squash, and in the same Marjoram ( Origanum majorana, Lamiaceae) is a somewhat cold-sensitive perennial Herb or undershrub with sweet Pine Organicsalsajpg||thumb|right|Onions used in salsa.]]Cooked onions in frying pan The parsnip ( Pastinaca sativa) is a Root vegetable related to the Carrot. A pea (inaccurately called a '''sweet pea''' by food distubutors is most commonly the small spherical Seed or the seed-pod of the Legume Pisum Pheasants are a group of large Birds in the order Galliformes. Rosemary ( la Rosmarinus officinalis) is a woody perennial Herb with fragrant evergreen needle-like leaves. For similar vegetables also called "turnip" see Turnip (disambiguation. Wine is an Alcoholic beverage made from the fermentation of Grape juice A kipper is a whole Herring that has been split from tail to head gutted salted and Cold smoked. Rye bread is Bread made with Flour from Rye grain of variable levels Events By Place Europe Possible date for the Battle of Mons Badonicus: Romano-British and Celts defeat an Anglo-Saxon The peach ( Prunus persica) is a species of Prunus native to China that bears an edible juicy fruit also called a peach An orange —specifically the sweet orange —is the Citrus fruit Citrus sinensis ( syn Sugarcane ( Saccharum) is a genus of 6 to 37 species (depending on taxonomic interpretation of tall perennial grasses (family Poaceae tribe Andropogoneae The carrot ( Daucus carota subsp sativus, Etymology: Middle French carotte, from Late Latin carōta, from Greek karōton A turkey is either of two extant Species of large Birds in the Genus Meleagris native to North America. The Cayenne is a red hot Chili pepper used to flavor dishes and for medicinal purposes Parsley ( Petroselinum crispum) is a bright Green, biennial Herb, also used as Spice. Sugar is a class of edible Crystalline substances mainly Sucrose, Lactose, and Fructose. The lemon ( Citrus × limon) is a hybrid in cultivated wild plants The peach ( Prunus persica) is a species of Prunus native to China that bears an edible juicy fruit also called a peach The potato is a Starchy Tuberous crop Vegetable from the perennial Solanum tuberosum of the Solanaceae Horseradish ( Armoracia rusticana, syn Cochlearia armoracia) is a Perennial plant of the Brassicaceae family which also includes mustard Tea refers to the cured agricultural product of the leaves leaf buds and internodes of Camellia sinensis, which have been prepared and cured for the market For the fruit see Banana. For other meanings see Banana (disambiguation. CoFFEE is an Open source Software for computer supported collaborative learning (CSCL in a digital classroom Chocolate ( pronounced or /-ˈələt/ comprises a number of raw and processed foods that are produced from the seed of the tropical Cacao tree Broccoli is a plant of the Cabbage family Brassicaceae (formerly Cruciferae The tomato ( Solanum lycopersicum, syn Lycopersicon lycopersicum) is a herbaceous usually sprawling plant in the Solanaceae or nightshade family A sandwich is a food item made of two or more slices of Bread with one or more layers of a filling Curry is the English description of any of a general variety of spicy dishes best known in Indian, Pakistani, Bangladeshi, Sri Lankan Rheum is a genus of Perennial plants that grows from thick short Rhizomes The genus is in the family Polygonaceae, and includes the vegetable Service à la russe ( French, literally "service in the Russian style" is a manner of dining that involves courses being brought to the table sequentially Fish and chips (sometimes written " fish ’n’ chips " is a popular Take-away food originating from the United Kingdom. Marmite (/ˈmɑːmaɪt/ is the name given to two similar food spreads a British version produced in the United Kingdom and South Africa and the other in New Ice cream or ice-cream (originally iced cream) is a frozen dessert made from Dairy products such as Milk and Cream, combined Sugar beet ( Beta vulgaris L a member of the Chenopodiaceae family is a plant whose root contains a high concentration of Sucrose. Sliced bread is a loaf of Bread which has been pre-sliced and packaged for convenience This article is about an area of Manhattan, New York City. For the area in London UK see Soho. The Cuisine of the Thirteen Colonies was derived from familiar traditions from the colonist's home countries mainly England. The culture of the United Kingdom &mdash British culture &mdashrefers to the patterns of human activity and Symbolism associated with the British people and Rationing in the United Kingdom is the series of Food rationing policies put in place by the government of the United Kingdom during certain wartime periods of UKTV is a joint venture between BBC Worldwide and Virgin Media Television. British cuisine. uktv. co. uk. Retrieved on 2008-05-23. 2008 ( MMVIII) is the current year in accordance with the Gregorian calendar, a Leap year that started on Tuesday of the Common Events 1430 - Siege of Compiègne: Joan of Arc is captured by the Burgundians while leading an army to relieve Compiègne
2. ^ BBC E-Cyclopedia. Chicken tikka masala: Spice and easy does it. bbc.co.uk. Retrieved on 28 September 2007. Events 48 BC - Pompey the Great is assassinated on orders of King Ptolemy of Egypt after landing in Egypt. Year 2007 ( MMVII) was a Common year starting on Monday of the Gregorian calendar in the 21st century.
3. ^ ^{a b c d} Spencer, Colin (2003). British Food: An Extraordinary Thousand Years of History. Columbia University Press. Columbia University Press is a University press based in New York City, and affiliated with Columbia University. ISBN 978-0231131100.  
4. ^ Ina Zweiniger-Bargielowska Austerity in Britain: Rationing, Controls and Consumption, 1939-1955, Oxford Up (2002) ISBN 978-0199251025. For general background, see David Kynaston Austerity Britain, 1945-1951, Bloomsbury (2007) ISBN 978-0747579854.
5. ^ ^{a b c d} "Bread in Antiquity", Bakers' Federation website [1]
6. ^ "Unearthing the ancestral rabbit", British Archaeology, Issue 86, January/February 2006 [2]
7. ^ ^{a b} "Cooking by country: England", recipes4us. co. uk, Feb 2005 [3]
8. ^ "Chives", Steenbergs Organic Pepper & Spice [4]
9. ^ "Coriander",The Best Possible Taste[5]
10. ^ Grieve, M. "Mints", botanical. com - A Modern Herbal [6]
11. ^ Hovis Fact File (PDF)
12. ^ ^{a b c d e} "Food History Timeline", BBC/Open University [7]
13. ^ Lee, J. R. "Philippine Sugar and Environment", Trade Environment Database (TED) Case Studies, 1997 [8]
14. ^ Stolarczyk, J. "Carrot History Part Two - A. D. 200 to date" [9]
15. ^ Turkey Club UK [10]
16. ^ DeWitt, D. "Pepper Profile: Cayenne", fiery-foods. com [11]
17. ^ "Properties and Uses: Parsley", Herbs and Aromas [12]
18. ^ ^{a b} "Fruits Lemon to Quince", The Foody UK & Ireland [13]
19. ^ Coleman, D. "horseradish", Herb & Spice Dictionary [14]
20. ^ Dunlop, F. "Tea", BBC Food [15]
21. ^ Forbes, K. A. "Bermuda's Flora" [16]
22. ^ "Coffee in Europe", The Roast & Post Coffee Company [17]
23. ^ "Vitamin C - Broccoli, Brussels Sprouts", Your Produce Man, April 2005 [18]
24. ^ Cox, S. "I Say Tomayto, You Say Tomahto. . . ", landscapeimagery. com, 2000 [19]
25. ^ "National Rhubarb Collection", RHS Online, 2006 [20]
26. ^ "Marmite", Unilever brand page [21]

External links

• www.greatbritishkitchen.co.uk

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