Food and Drinks Uk
UK: Food and drink
We have chosen the topic Food and drinks because we have heard a lot about British cuisine but in fact we don’t know a lot about it. We think that with this presentation we could give you a little bit more information about the food and drink habits of the UK. 1. A brief history
British cuisine has always been multicultural. In ancient times it was influenced by the Romans and in medieval times by the French. When the Frankish Normans invaded, they brought with them the spices of the east: cinnamon, saffron, mace (foelie van muskaatnoot), nutmeg, pepper, ginger. Sugar came to England at that time, and was considered a rare and expensive spice.
During Victorian times (1837-1901) good old British stodge was mixed with exotic spices from all over the Empire.
One of the benefits of having an empire is that they did learn something from the colonies. From East Asia (China) they adopted tea, and from India they adopted curry-style spicing, they even developed a line of spicy sauces such as ketchup and mint sauce to indulge these tastes. Today we can say that curry has become a national dish.
Unfortunately a great deal of damage was done to British cuisine during the two world wars. Britain is an island and therefore supplies of many goods became short. The war effort used up goods and services and so less were left over for private people to consume. Ships importing foodstuffs had to travel in convoys and so they could make fewer journeys. During the second world war food rationing began in January 1940 and was lifted only gradually after the war.
The best in England was only that which showed the influence of France, and so English food let itself become a gastronomic joke and the French art of Nouvelle Cuisine was adopted. Nouvelle cuisine is characterized by lighter, more delicate dishes and an increased emphasis on presentation.
Today
In the late 1980's, British cuisine started to look for a new direction. Disenchanted with the
We have chosen the topic Food and drinks because we have heard a lot about British cuisine but in fact we don’t know a lot about it. We think that with this presentation we could give you a little bit more information about the food and drink habits of the UK. 1. A brief history
British cuisine has always been multicultural. In ancient times it was influenced by the Romans and in medieval times by the French. When the Frankish Normans invaded, they brought with them the spices of the east: cinnamon, saffron, mace (foelie van muskaatnoot), nutmeg, pepper, ginger. Sugar came to England at that time, and was considered a rare and expensive spice.
During Victorian times (1837-1901) good old British stodge was mixed with exotic spices from all over the Empire.
One of the benefits of having an empire is that they did learn something from the colonies. From East Asia (China) they adopted tea, and from India they adopted curry-style spicing, they even developed a line of spicy sauces such as ketchup and mint sauce to indulge these tastes. Today we can say that curry has become a national dish.
Unfortunately a great deal of damage was done to British cuisine during the two world wars. Britain is an island and therefore supplies of many goods became short. The war effort used up goods and services and so less were left over for private people to consume. Ships importing foodstuffs had to travel in convoys and so they could make fewer journeys. During the second world war food rationing began in January 1940 and was lifted only gradually after the war.
The best in England was only that which showed the influence of France, and so English food let itself become a gastronomic joke and the French art of Nouvelle Cuisine was adopted. Nouvelle cuisine is characterized by lighter, more delicate dishes and an increased emphasis on presentation.
Today
In the late 1980's, British cuisine started to look for a new direction. Disenchanted with the