industrial university of ho chi minh city1.docx
TRANSCRIPT
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INDUSTRIAL UNIVERSITY OF HO CHI MINH CITY
FACULTY OF FOREIGN LANGUAGES
Subject: BRITISH AND AMERICAN CULTURE
Project:THE FOOD OF THE UK
Lecturer:NGUYEN KHANH DU
Group:POWERClass:CDAV13
Ho Chi Minh City, 15th
November 2013
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THE GROUPS MEMBERS
Name Code
1. Hoang Thi Ngoc Anh 110596712. Danh Thi My Chau 112277213. Tran Thi Thanh Dung 112418014. Ho Thi Thuy Diem 112480615. Tran Thi Ha 110794216. Vo Thi Hong Hanh 11138391
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TEACHERS COMMENTS
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CONTENTS
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REFERENCES
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BIBLIOGRAPHY
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I. IntroductionThe United Kingdom of Great Britain and Northern Ireland is the formal name of
the sovereign state governed by Parliament in London. The term "United Kingdom"
normally is understood to include Northern Ireland; the term "Great Britain" refers to the
island of Britain and its constituent nations of England, Wales, and Scotland but does notinclude Northern Ireland. Any citizen of Great Britain may be referred to as a Briton.
The land area of Great Britain is 89,000 square miles (230,500 square kilometers),
with an additional 5,400 square miles (13,986 square kilometers) in Northern Ireland,
giving it one of the highest population densities in the Western world. Although the
country lies mostly at the latitude of Labrador in the western Atlantic, the climate is
tempered by the Gulf Stream and does not have extremes of summer heat or winter cold.
Except for some areas of barren upland and bog, most of the land is suitable for
agriculture and has been grazed or cultivated since the Bronze Age. The natural
vegetation is mixed oak woodland, but most of the terrain has been cleared for agriculture
or for shipbuilding and charcoal for smelting. The earliest evidence of human settlement
is at Boxgrove, Sussex, and the island may have been continuously occupied for 500,000
years.
The geography is mostly rugged hill and low mountains. The government system
is constitutional monarchy and a Commonwealth realm. The chief of state is the Queen
and the head of government is the Prime Minister. United Kingdom has an advanced
open market economy in which the prices of goods and services are determined in a free
price system. United Kingdom is a member of the European Union (EU).
The population is approximately 55 million: 46 million in England, 5 million inScotland, 2.5 million in Wales, and 1.5 million in Northern Ireland.
The nation's cultural diversity has been increased by migration within the British
Isles and by immigration from Europe and overseas. Until 1920, Ireland was incorporated
within the United Kingdom. Movement across the Irish Sea had existed since the
eighteenth century, even among Ireland's poorest people. In the nineteenth century, there
was a regular pattern of seasonal migration of farm workers from Ireland to Britain.
Irishmen volunteered for the Royal Navy and British Army regiments in the eighteenth
and nineteenth centuries and saw service in all parts of the empire. A wide variety of
other Irish people spent periods in Britain, which had a more highly developed economythan Ireland. From 1841 onward, the censuses of Scotland, England, and Wales have
enumerated Irish-born people in every part of the country. Similarly, Scottish and Welsh
people have settled in England. Most British people have ancestries that are mixtures of
the four nationalities of the British Isles.
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Before and after World War II, political and religious refugees and displaced
persons from the Baltic countries, Poland, Czechoslovakia, and Hungary were offered
shelter in Britain and remained, along with some prisoners of war. Other immigrants of
European ancestry who were born in Canada, New Zealand, Australia, and South and
East Africa, along with Greek and Turkish Cypriots, also settled in Britain. After the late
1940s, many of non-European overseas immigrants arrived, predominantly from thecolonies, including people of Indian and African ancestry from the West Indies and
Guyana; people from India, Pakistan and Bangladesh; and Chinese from Hong Kong and
Singapore. The 1991 census, the first to include ethnic background, enumerated three
million Britons of non-European birth or ancestry.
Regional and cultural relationships are expressed in marked linguistic differences.
Although the language has been modified by a gradual convergence toward "estuary
English" aless formal variety of southeastern speech, and educational and socioeconomic
factors, it is possible to determine people's geographical origins by the way they speak. In
some areas, there are significant differences in speech patterns from one city or county toits neighbor. These differences are associated with loyalties to one's place of birth or
residence and for many people are important aspects of self-identity; non-English native
languages are little spoken but in recent years have gained significance as cultural and
political symbols. These languages include Scots Gaelic, Welsh, Cornish, and Irish
(commonly referred to as the Celtic languages); there is also the Old Norse language of
the Northern Isles (Orkney and especially Shetland) and the Norman French patois of the
Channel Islands. In Wales, 80 percent of the people speak English as their first or only
language and those who speak Welsh as their first language are bilingual. In Scotland,
Gaelic is not a national symbol because it was never spoken in some parts of that country.
People in the Northern Isles are bilingual in English and an unwritten creolized form ofOld Norse; in the Channel Islands, the Norman French patois is nearly extinct; and in
Cornwall, there are no natural speakers of Cornish, although the language has been
reconstructed. In Northern Ireland, the Irish language has been reintroduced as a means
of revitalizing Celtic pride among Belfast Catholics.
Symbolic attachment may reinforce localism or take the form of personal
commitments that extend across socioeconomic strata. Support for soccer and rugby
teams became significant during the twentieth century, and teams now command fierce
local loyalties as sport has come to symbolize male pride and self-image in a society
where mining and manufacturing have declined. Forms of personal commitment that
transcend locality include vegetarianism and environmentalism: the first is predominantly
middle class and female, and the second is identified less with gender and socioeconomic
status. On the fringes of society, especially among the young, there has been a significant
growth in new religious movements, which include radical environmentalist cults, New
Age paganism, anarchism, anticapitalist and antinuclear groups, and adopted Far Eastern
and South Asian religions and belief systems, including martial arts cults. Cults based on
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popular music and performers engender personal commitment in culturally patterned
ways.
The culture of The United Kingdom is rich and varied, and has been influential on
culture on a worldwide scale.Every country has its own culture, when we study a certain
nation, we will know more about that nation and people there. Similarly, each countrysculture includes many aspects like language, architecture, food, education,science and
technology, art and so on. However, one of the most intersting aspect is food.
Lets get to know more about the culture of the food of The United Kingdom.
II. Traditional food1. AFTERNOON TEAAfternoon tea, that most quintessential of English customs is, perhaps surprisingly,
a relatively new tradition. Whilst the custom of drinking tea dates back to the third
millennium BC in China and was popularised in England during the 1660s by KingCharles II and his wife the Portuguese Infanta Catherine de Braganza, it was not until the
middle of 17th century that the concept of afternoon tea first appeared.
Afternoon tea was introduced in England by Anna, the seventh Duchess of
Bedford, in the year 1840. The Duchess would become hungry around four o'clock in the
afternoon. The evening meal in her household was served fashionably late at eight
o'clock, thus leaving a long period of time between lunch and dinner. The Duchess asked
that a tray of tea, bread and butter (some time earlier, the Earl of Sandwich had had the
idea of putting a filling between two slices of bread) and cake be brought to her room
during the late afternoon. This became a habit of hers and she began inviting friends to
join her.This pause for tea became a fashionable social event. During the 1880's upper-
class and society women would change into long gowns, gloves and hats for their
afternoon tea which was usually served in the drawing room between four and five
o'clock.
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Traditional afternoon tea consists of a selection of dainty sandwiches (including of
course thinly sliced cucumber sandwiches), scones served with clotted cream and
preserves. Cakes and pastries are also served. Tea grown in India or Ceylon is poured
from silver tea pots into delicate bone china cups.
Nowadays however, in the average suburban home, afternoon tea is likely to be
just a biscuit or small cake and a mug of tea, usually produced using a teabag. Sacrilege!
To experience the best of the afternoon tea tradition, indulge yourself with a trip to
one of London's finest hotels or visit a quaint tearoom in the west country. The
Devonshire Cream Tea is famous world wide and consists of scones, strawberry jam and
the vital ingredient, Devon clotted cream, as well as cups of hot sweet tea served in china
teacups. Many of the other counties in England's west country also claim the best cream
teas: Dorset, Cornwall and Somerset.
There are a wide selection of hotels in London offering the quintessential
afternoon tea experience . Hotels offering traditional afternoon tea include Claridges, the
Dorchester, the Ritz and the Savoy, as well as Harrods and Fortnum and Mason.
2. FISH AND CHIPSAhh.... Fish, chips and mushy peas! There is nothing more British than fish and
chips. Freshly cooked, piping hot fish and chips, smothered in salt and soused with
vinegar, wrapped in newspaper and eaten out-of-doors on a cold and wintry day - itsimply cannot be beaten!So how, when and where did this quintessentially British dish
come about?The potato is thought to have been brought to England from the New World
in the 17th century by Sir Walter Raleigh although it is believed that the French invented
the fried potato chip.
Both Lancashire and London stake a claim to being the first to invent this famous
meal - chips were a cheap, staple food of the industrial north whilst fried fish was
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introduced in Londons East End. In 1839 Charles Dickens referred to a fried fish
warehouse in his novel, 'Oliver Twist'.
The populace soon decided that putting fried fish and chips together was a very
tasty combination and so was born our national dish of fish and chips!
The first fish and chip shop in the North of England is thought to have opened in
Mossely, near Oldham, Lancashire, around 1863. Mr Lees sold fish and chips from awooden hut in the market and later he transferred the business to a permanent shop across
the road which had the following inscription in the window, This is the first fish and
chip shop in the world.
However in London, it is said that Joseph Malin opened a fish and chip shop in
Cleveland Street within the sound of Bow Bells in 1860.
Fish and chip shops were originally small family businesses, often run from the
'front room' of the house and were commonplace by the late 19th century.Through the
latter part of the 19th century and well into the 20th century, the fish and chip trade
expanded greatly to satisfy the needs of the growing industrial population of Great
Britain. In fact you might say that the Industrial Revolution was fuelled partly by fish and
chips!
The development of the steam trawler brought fish from all over the North
Atlantic, Iceland and Greenland and the steam railways allowed easy and fast distribution
of the fish around the country.Fish and chips became so essential to the diet of theordinary man and woman that one shop in Bradford had to employ a doorman to control
the queue at busy times during 1931. The Territorial Army prepared for battle on fish and
chips provided in special catering tents erected at training camps in the 1930's.
The fish and chip shop was invaluable in supplementing the family's weekly diet
in the Second World War, as fish and chips were among the few foods not to be rationed.
Queues were often hours long when the word went round that the chip shop had fish!! On
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one occasion at Brian's Fish and Chip Shop in Leeds, when fish was scarce, homemade
fish cakes were sold - along with the confusing, and slightly worrying, warning: "Patrons:
We do not recommend the use of vinegar with these fish cakes"!!
So are fish and chips any good for us, nutritionally? Fish and chips are a valuable
source of protein, fibre, iron and vitamins, providing a third of the recommended daily
allowance of vitamins for men and nearly half for women. Magnus Pyke cites it as an
example of a traditional dish once jeered at by food snobs and even censured by health
food devotees but now fully appreciated as a nutritious combination. In 1999, the British
consumed nearly 300 million servings of fish and chips*
- that equates to six servings for
every man, woman and child in the country. There are now around 8,500 fish and chipshops* across the UK - thats eight for every one mcdonalds outlet, making British Fish
and Chips the nation's favourite take-away.
3. YORKSHIRE PUDDINGAn old teacher of mine used to joke that his ex-wife was just like a Yorkshire
Pudding origins in Yorkshire, fat and podgy at the bottom and full of hot air! I am
quite sure there was a certain amount of bias involved in this depiction of his ex-wife, but
the description sums up a Yorkshire Pudding very nicely.
A perfect Yorkshire Pudding mixture needs to be light and airy with the fat in the
bottom of the cooking dish needing to be as hot as possible in order for it to
rise. However, his description may not be entirely accurate; the exact origins of theYorkshire Pudding are unknown, the general consensus being that it is a dish associated
with the North of England. The prefix Yorkshire was first used within a publication by
Hannah Glasse in 1747, in "The Art of Cookery Made Plain and Simple". This
distinguished the light and crispy nature of the batter puddings made in this region from
batter puddings created in other parts of England. Originally, pudding was a meat based,
sausage-like food in Britain; for example, black and white puddings. However, by the
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late 18th Century, the contemporary puddings were no longer meat based and this change
incidentally coincided with the first published mention of the batter pudding. Not only is
the traditional Yorkshire pudding a savoury dish, but it is also served with or before the
main course, not as a pudding or dessert.
The original purpose of serving the batter pudding was not as part of a main meal,
in the way that its served with traditional roast dinners now, but instead served before,with gravy, as an appetiser course. This is because, when meat was expensive the
Yorkshire pudding could act to fill the consumer, meeting the appetites of working men
and allowing the meat to stretch further: Them 'at eats t'most pudding gets t'most meat,
as the saying goes.
The pudding would have originally been cooked beneath the meat (usually beef)roasting on a spit above a fire. This position would have meant that the fats and juices
from the meat could drip onto the batter pudding, flavouring and adding colour. (The
initial name for cooking a batter in this way was Dripping Pudding.) This also meant
that these drippings, essential in the diet, particularly for working men, were utilised
rather than lost to the fire. Sources of these essential fats, particularly in the North of
England, were more difficult to obtain at that time, especially with the cost of meat, so
every drop that could be used, was.
It is traditionally cooked in a large, shallow tin and then cut into squares to be
served, rather than the individual puddings you can buy in supermarkets today. Also, in
todays Sunday roast dinners, Yorkshire puddings are included whatever the choice ofmeat, rather than just with beef as is the tradition. Yorkshire puddings, as the
accompaniment to the British Sunday Roast, have become such a part of the British
institution that they have been nominated their own day of celebration the first Sunday
of February. There are now more modern variations on the earliest Yorkshire pudding
recipes, perhaps the best known being 'Toad in the Hole'. This is where sausages are
cooked within a large Yorkshire pudding and served with onion gravy. It is also common
to be able to buy entire meals with meat, root vegetables and potatoes all served within a
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large, round Yorkshire pudding, almost like a stew or casserole within a batter casing. Of
course the batter recipe (minus the ground pepper) is just like that used for sweet dishes
like pancakes. And this was how leftover Yorkshire pudding pieces were used up;
reheated and served with jam or fruit or syrup the next day. The crispiness of the
Yorkshire pudding meant they kept well to be eaten later, and again, nothing was wasted.
Here is a family recipe for Yorkshire Puddings. The pudding can be cookedtraditionally in a large, shallow roasting tin but it is now common to make individual
Yorkshires in a tartlet tin, heating the fat or oil in each individual hole. For vegetarian
Yorkshire Puddings, vegetable oils can be used in place of the meat juices.
Ingredients
2 heaped serving spoons of flour
2 eggs at room temperature
Milk and water mixed (even parts)
2 tbsp beef dripping
Salt
You will also need a roasting tin which is suitable to be placed on the hob.
Method
Pre-heat the oven to 220C/425F/Gas 7.
Sieve the flour into a bowl and season with a little salt. Gradually add the milk and
water mixture until a consistency of thick double cream is achieved. Leave to stand for at
least an hour.
Just before putting in the oven, whisk two eggs (with an electric whisk if possible)
and add to the mixture, whisking the batter until smooth.
To cook the Yorkshire pudding, remove the meat from the oven and turn the oven up to
the above temperature. Spoon beef fat into the roasting tin and allow it to pre-heat in theoven. When the oven is up to temperature remove the tin and place it over direct heat
until the fat begins to smoke. Pour in the batter. Tip it evenly all round and then place the
tin on a high shelf in the oven and cook the Yorkshire pudding for 30 minutes or until
risen, golden brown and crisp. Serve it cut into squares.
4. THE CORNISH PASTYThe pasty has been a documented part of the British diet since the 13th Century, at
this time being devoured by the rich upper classes and royalty. The fillings were varied
and rich; venison, beef, lamb and seafood like eels, flavoured with rich gravies and fruits.
It wasnt until the 17th and 18th Centuries that the pasty was adopted by miners and farm
workers in Cornwall as a means for providing themselves with easy, tasty and sustainingmeals while they worked. And so the more humble Cornish Pasty was born.
The wives of Cornish tin miners would lovingly prepare these all-in-one meals to
provide sustenance for their spouses during their gruelling days down the dark, damp
mines, working at such depths it wasnt possible for them to surface at lunchtime. A
typical pasty is simply a filling of choice sealed within a circle of pastry, one edge
crimped into a thick crust . A good pasty could survive being dropped down a mine shaft!
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The crust served as a means of holding the pasty with dirty hands without contaminating
the meal. Arsenic commonly accompanies tin within the ore that they were mining so, to
avoid arsenic poisoning in particular, it was an essential part of the pasty.
The traditional recipe for the pasty filling is beef with potato, onion and swede,
which when cooked together forms its own rich gravy, all sealed in its own packet! As
meat was much more expensive in the 17th and 18th Centuries, its presence was scarceand so pasties traditionally contained much more vegetable than today. The presence of
carrot in a pasty, although common now, was originally the mark of an inferior pasty.
Filling ideas are endless however, and can be as diverse as your taste will take you. There
is much debate as to whether the ingredients should be mixed together before they are put
in the pasty or lined up on the pastry in a certain order, with pastry partitions. However,
there is agreement that the meat should be chopped (not necessarily minced), the
vegetables sliced and none should be cooked before they are sealed within the pastry. It is
this that makes the Cornish pasty different from other similar foods.
It was such a commonly used method of eating amongst the miners that some
mines had stoves down the mine shafts specifically to cook the raw pasties. And this is
how the well known British rhyme Oggie, Oggie, Oggie came about. Oggie stems
from Hoggan, Cornish for pasty and it was shouted down the mine shaft by the bal -
maidens who were cooking the pasties, when they were ready for eating. In reply, theminers would shout Oi, Oi, Oi! However, if they were cooked in the mornings, the
pastry could keep the fillings warm for 8-10 hours and, when held close to the body, keep
the miners warm too.It was also common for the pasties to provide not only a hearty,
savoury main course lunch, but also a sweet or fruity desert course. The savoury filling
would be cooked at one end of the crescent and the sweet course at the other end.
Hopefully these ends would be marked on the outside too!
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Superstition and Tradition
The pasty is such a celebrated emblem for Cornwall that when the Cornish Rugby
team play a significant match a giant pasty is suspended above the bar before the game
begins. And, speaking of giant pasties, one Cornish Young Farmers group decided to
celebrate the symbol by creating the largest on record in 1985; 32 feet long! Although
there are now many national businesses that trade in Cornish pasties, any local would tellyou that none compare to traditional home-baked pasties. As with a lot of British cultural
symbols, there are superstitions and beliefs surrounding the humble pasty that have been
passed on through the ages and accepted as ritual. Firstly, it was said that the Devil would
never cross the River Tamar into Cornwall for fear of becoming a filling of a Cornish
pasty after hearing of the Cornish womens inclination to turn anything into a tasty
filling!
The next relates to the crusts of the pasty. A Cornish wife would mark her
husbands pasty with his initials so that if he saved some of his pasty for an afternoon
break, he could distinguish his from his colleagues. It was also so that the miner could
leave part of his pasty and the crust to the Knockers. The Knockers are mischievous
little people, or sprites, who live in the mines and were believed to cause havoc and
misfortune unless they were bribed with small amounts of food. The initials carved into
the pasties, it is assumed, made sure that those miners who left their crusts for the
Knockers could be determined from those who didnt. In the 13th Century when pasties
were part of the diet of the rich and aristocratic, seafood was a common filling. However,in Cornwall, a county much in tune and dependant on the sea, the use of seafood in a
pasty was unthinkable and inappropriate. Amongst the most superstitious of Cornish
fisherman, even having a pasty on board their ship was believed to bring bad tidings!
This belief is thought to have been started by the Cornish tin mining families who didnt
want their ingenious pasty invention to be adopted by the fishing trade. They may not
have wanted another trade to use the idea but when migrants from the Cornish tin mining
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community moved into other counties of England and also across to America, in search
of work, they took with them their pastry crescent filled with a hearty meal.
5. Bubble and squeakBubble and squeakis a traditional British dish made with the shallow-
fried leftover vegetables from a roast dinner. The main ingredients
are potato and cabbage, but carrots, peas, Brussels sprouts, or any other leftover
vegetables can be added. The chopped vegetables (and cold chopped meat if used) are
fried in a pan together with mashed potatoes or crushed roast potatoes until the mixture is
well-cooked and brown on the sides. The dish is so named because it makes bubbling and
squeaking sounds during the cooking process. It is often served with cold meat
fromthe Sunday roast, and pickles or brown sauce, or as an accompaniment to a full
English breakfast.
Ingredients
1 tbsp duck fat, goose fat or butter 4 rashers of streaky bacon, chopped 1 onion, finely sliced 1 garlic clove, chopped 15-20 cooked Brussels sprouts, sliced, or leftover boiled cabbage, shredded 400g cold leftover mashed potatoes, or cold crushed boiled potatoes
Method
Melt the fat in a non-stick pan, allow it to get nice and hot, then add the bacon. As itbegins to brown, add the onion and garlic. Next, add the sliced sprouts or cabbageand let it colour slightly. All this will take 5-6 mins.
Next, add the potato. Work everything together in the pan and push it down so thatthe mixture covers the base of the pan allow the mixture to catch slightly on thebase of the pan before turning it over and doing the same again. Its the bits ofpotato that catch in the pan that define the term bubble and squeak, so be braveand let the mixture colour. Cut into wedges and serve.
III. How to develop the foodGreat Britain - three very different countries, England, Scotland and Wales, each
with a rich and varied history and culture. Perhaps this explains the diversity of its
culinary traditions.The history of Britain has played a large part in its traditions, its
culture - and its food. The Romans for instance brought us cherries, stinging nettles (to be
used as a salad vegetable), cabbages and peas, as well as improving the cultivation of
crops such as corn. And they brought us wine! The Romans were prolific road builders,
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these roads allowing for the first time the easy transportation of produce throughout the
country.
The Saxons were excellent farmers and cultivated a wide variety of herbs. These
were not used just for flavour as they are today but were used as bulk to pad out stews.
The Vikings and Danes brought us the techniques for smoking and drying fish - eventoday the North East coasts of England and Scotland are the places to find the best
kippers - Arbroath Smokies, for example. "Collops" is an old Scandinavian word for
pieces or slices of meat, and a dish of Collops is traditionally served onburns Night (25th
January) in Scotland. York Ham is a great favourite with the British housewife. The first
York Ham is said to have been smoked with the sawdust of oak trees used in the building
of York Minster.
The Normans invaded not only our country but also our eating habits! They
encouraged the drinking of wine and even gave us words for common foods - mutton
(mouton) and beef (boeuf) for example. In the 12th century the Crusaders were the first
Britons to taste oranges and lemons whilst in Jaffa in 1191-2. Britain has always been a
great trading nation. Saffron was first introduced into Cornwall by the Phoenicians at a
very early date when they first came to Britain to trade for tin. Derived from the dried and
powdered stigmas of the saffron crocus, saffron is still used today in British cooking. The
importation of foods and spices from abroad has greatly influenced the British diet. In the
Middle Ages, wealthy people were able to cook with spices and dried fruits from as far
away as Asia. It has been said however that the poor people were lucky to eat at all!
In Tudor times, new kinds of food started to arrive due to the increase in trade and
the discovery of new lands. Spices from the Far East, sugar from the Caribbean, coffee
and cocoa from South America and tea from India. Potatoes from America began to be
widely grown. Eccles Cakes evolved from Puritan days when rich cakes and biscuits
were banned. Turkeys were bred almost exclusively in Norfolk up until the 20th century.In the 17th century, turkeys were driven from Norfolk to the London markets in great
flocks of 500 birds or more. Their feet were sometimes bandaged to protect them. Upon
arrival in London, they had to be fattened up for several days before market. The growth
of the Empire brought new tastes and flavours - Kedgeree, for example, is a version of
the Indian dish Khichri and was first brought back to Britain by members of the East
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India Company. It has been a traditional dish at the British breakfast table since the 18th
and 19th centuries.
Nowadays you can sample cuisines from all around the world - Chinese, Indian,
Italian, French, American, Spanish, Thai, etc., reflecting the ethnic diversity of Britain
today as well as the modern ease of travel. Some would even claim 'Curry' to be a
traditional British dish - although it bears little resemblance to the curries to be found inIndia! So what is British cuisine? Roast Beef and Yorkshire Pudding, Steak and Kidney
Pie, Trifle - these are the dishes that everyone associates with Britain. But like the
country of Britain which is constantly changing and evolving, so is British food, and
whilst today these dishes are 'traditionally British', in the future perhaps dishes such as
the British Curry will join them!
A rather appetising curry dish! Author: stu_spivack. Licensed under the Creative
Commons Attribution-Share Alike 2.0 Generic license.
IV. The food in the modern timeV. The UK recess the American foodVI. Conclusion