English and American Food

Topics: American Chinese cuisine, British cuisine, Full breakfast Pages: 27 (9204 words) Published: March 20, 2013
CONTENTS

INTRODUCTION...............................................................................................3

CHAPTER 1. 1. BRITISH CUISINE.................................................................4

1.1. English cuisine.............................................................................................4

1.2. Scottish cuisine............................................................................................8

1.3. Welsh cuisine..............................................................................................10

1.4. Irish cuisine.................................................................................................11

1.5. Modern British cuisine................................................................................11

CHAPTER 2. 2. CUISINE OF THE UNITED STATES.................................13

2.1. The origins of American cuisine................................................................13

2.2. Native American cuisine............................................................................14

2.3. Mexican cuisine.........................................................................................15 2.4. American Chinese cuisine..........................................................................17

2.5. Cuisine of the Southern United States.......................................................19

2.6. Cuisine of the Midwestern United States...................................................21

2.7. Cuisine of the Northeastern United States.................................................23

2.8. Cuisine of New England............................................................................24

CONCLUSION..................................................................................................25

BIBLIOGRAPHY..............................................................................................26

APPENDIX A

APPENDIX B

NTRODUCTION

"To eat well in England, you should have breakfast three times a day." — William Somerset Maugham (attributed) Food is any substance, usually composed primarily of carbohydrates, fats, water and/or proteins, that can be eaten or drunk by an animal for nutrition and/or pleasure. The last century has produced enormous improvements in food production, preservation, storage and shipping. Today almost every locale in the world has access to not only its traditional cuisine, but also to many other world cuisines as well. New cuisines are constantly evolving, as certain aesthetics rise and fall in popularity among professional chefs and their clientele. Nevertheless, French cooking techniques have been a major influence on virtually all Western cuisines. In addition to food, a cuisine is also often held to include beverages, including wine, liquor, tea, coffee and other drinks. Increasingly, experts hold that it further includes the raw ingredients and original plants and animals from which they come. The Slow Food movement is a global effort to preserve local plants, animals, and techniques of food preparation. It has 70,000 adherents in 50 countries (mainly in the Latin countries of Europe). Most traditions have a recognizable cuisine, a specific set of cooking traditions, preferences, and practices, the study of which is known as food science (gastronomy). The study of food is called food science. In English, the substance food is often used metaphorically or figuratively, as in food for thought. The course work deals with food of Great Britain and the USA.

English cuisine is shaped by the country's temperate climate, its island geography and its history. The latter includes...
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