Architecture and gardens
English architecture begins with the architecture of the Anglo-Saxons; at least fifty surviving English churches are of Anglo-Saxon origin, although in some cases the Anglo-Saxon part is small and much-altered. All except one timber church are built of stone or brick, and in some cases show evidence of reused Roman work. The architectural character of Anglo-Saxon ecclesiastical buildings ranges from Coptic-influenced architecture in the early period; Early Christian basilica influenced architecture; to, in the later Anglo-Saxon period, an architecture characterised by pilaster-strips, blank arcading, baluster shafts and triangular-headed openings. Almost no secular work remains above ground. Other buildings such as cathedrals and parish churches are associated with a sense of traditional Englishness, as is often the palatial 'stately home'. Many people are interested in the English country house and the rural lifestyle, as evidenced by visits to properties managed by English Heritage and the National Trust. Landscape gardening as developed by Capability Brown set an international trend for the English garden. Gardening, and visiting gardens, are regarded as typically English pursuits. Art
English art was dominated by imported artists throughout much of the Renaissance, but in the 18th century a native tradition became much admired. It is often considered to be typified by landscape painting, such as the work of J.M.W. Turner and John Constable. Portraitists like Thomas Gainsborough, Joshua Reynoldsand William Hogarth are also significant. Hogarth also developed a distinctive style of satirical painting.
Since the early modern era, the food of England has historically been characterised by its simplicity of approach, honesty of flavour, and a reliance on the high quality of natural produce. This has resulted in a traditional cuisine which tended to veer from strong flavours, such as garlic, and an avoidance of complex sauceswhich were commonly associated with Catholic Continental political affiliations Traditional meals have ancient origins, such as bread and cheese, roasted and stewed meats, meat and game pies, 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.
A full English breakfast with scrambled eggs, sausage, black pudding, bacon, mushrooms, baked beans, hash browns, and half a tomato. Modern English cuisine is difficult to differentiate from British cuisine as a whole. However, there are some forms of cuisine considered distinctively English. The Full English Breakfast is a variant of the traditional British fried breakfast. The normal ingredients of a traditional full English breakfast are bacon, eggs, fried or grilledtomatoes, fried mushrooms, fried bread or toast, and sausage, usually served with a cup of coffee or tea. Black pudding is added in some regions as well as fried leftover mashed potatoes called potato cakes. Tea and beer are typical and rather iconic drinks in England, particularly the former. Traditionally, High Tea would be had as a separate meal. Cider is produced in theWest Country and, more recently, East Anglia and the south of England has seen the reintroduction of vineyards producing white wine on a small scale. Roast beef is a food traditionally associated with the English; the link was made famous by Henry Fielding's patriotic ballad "The Roast Beef of Old England", andWilliam Hogarth's painting of the same name. Indeed, since the 1700s the phrase "les rosbifs" has been a popular French nickname for the English. England produces hundreds of regional cheeses, including:
Dorset Blue Vinney cheese
Double Gloucester cheese
More dishes invented in or distinctive to England include: