English Cuisine

Topics: British cuisine, Sausage, English cuisine Pages: 13 (5051 words) Published: May 19, 2014
English Cuisine

1. Introduction
2. Foods and ingredients
1. Bread
2. Cheese
3. Fish and seafood
4. Pies, pastries and savory puddings
5. Sausages
6. Sandwiches
3. Meals
1. Breakfast
2. Afternoon tea
3. The Sunday roast
4. Dessert
5. Savory course
4. Food establishments
1. Pub food
2. Chip shops and other takeaways
5. Drinks
1. Hot drinks
2. Soft drinks
3. Alcoholic drinks
6. Vegetarianism
7. International reputation

Motivation of choice

The main reason why I chose to talk about English cuisine is that it encompasses all the cooking styles, traditions and recipes associated with England. It has distinctive attributes of its own, but also shares much with wider British cuisine. This fact is a result of the importation of ingredients and ideas from places such as North America, China, or India during the time of the British Empire.

Two years ago, when I first visited England, as expected, it rained cats and dogs almost all the time. This is why I had to find shelter under the roofs of the cheerful, traditional English pubs and restaurants. In the Early Modern Period, English food was historically characterized by its simplicity of approach and a reliance on the high quality of natural produce. I was surprised to learn that even nowadays the exceptional taste of the food is still based on the same basis.

Even though the food was delightful, I was most enthralled by the ritual of the five o’clock tea, ritual that I adopted and still practice to the letter.


Traditional meals have ancient origins, such as bread and cheese, roasted and stewed meats, meat and game pies, boiled vegetables and broths, 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. In the second half of the 18th century Rev. Gilbert White, in The Natural History of Selborne made note of the increased consumption of vegetables by ordinary country people in the south of England, to which, he noted, potatoes had only been added during the reign of George III: "Green-stalls in cities now support multitudes in comfortable state, while gardeners get fortunes. Every decent laborer also has his garden, which is half his support; and common farmers provide plenty of beans, peas, and greens, for their hinds to eat with their bacon."

Other meals, such as fish and chips, which were once urban street food eaten from newspaper with salt and malt vinegar, and pies and sausages with mashed potatoes, onions, and gravy, are now matched in popularity by curries from the Indian subcontinent, and stir-fries based on Chinese and Thai cuisine. French cuisine and Italian cuisine are also now widely adapted. Britain was also quick to adopt the innovation of fast food from the United States, and continues to absorb culinary ideas from all over the world while at the same time rediscovering its roots in sustainable rural agriculture.

Foods and ingredients


There is a wide variety of traditional breads in Great Britain, often baked in a rectangular tin. Round loaves are also produced, such as the North East England specialty called a stottie cake. A cottage loaf is made of two balls of dough, one on top of the other, to form a figure-of-eight shape. A cob is a small round loaf. There are many variations on bread rolls, such as baps, barm cakes, bread-cakes and so on. The Chorleywood bread process for mass-producing bread was developed in England in the 1960s before spreading worldwide. Mass-produced sliced white bread brands such as Wonderloaf and Mother's Pride have been criticized on grounds of poor nutritional value and taste of the loaves produced. Brown bread is seen as healthier by many, with popular brands including Allinson and Hovis. Artisan baking has also seen a resurgence since the 1970s.

Rye bread is mostly eaten in the form of...
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