NationMaster - Encyclopedia: English cuisine

English cuisine is shaped by the country's temperate climate, its island geography and its history. The latter includes interactions with other European countries, and the importing of ingredients and ideas from places such as North America, China and India during the time of the British Empire and as a result of post-war immigration. Scottish cuisine shares much with that of other parts of the British Isles but has distinctive attributes and recipes of its own, thanks to foreign and local influences both ancient and modern. ... Welsh cuisine is the cuisine of Wales. ... Gibraltarian cuisine is the result of a long relationship between the Andalucian Spaniards and the British as well as the many foreigners who made Gibraltar their home over the past three centuries. ... During the British Raj in India, many local Indian dishes were adapted (often in quite dramatic ways) by the British and many of these dishes became fashionable in England at the time. ... Modern British (or New British) cuisine is a style of British cooking that emerged in the late 1970s, and has gained increasing popularity more recently. ... Cuisine (from French cuisine, cooking; culinary art; kitchen; ultimately from Latin coquere, to cook) is a specific set of cooking traditions and practices, often associated with a specific culture. ... North American redirects here. ... The British Empire in 1897, marked in pink, the traditional colour for Imperial British dominions on maps. ... Combatants Allied powers: China France Great Britain Soviet Union United States and others Axis powers: Germany Italy Japan and others Commanders Chiang Kai-shek Charles de Gaulle Winston Churchill Joseph Stalin Franklin Roosevelt Adolf Hitler Benito Mussolini Hideki TÅjÅ Casualties Military dead: 17,000,000 Civilian dead: 33,000... It has been suggested that this article or section be merged with Highly Skilled Migrant Programme. ...

As a result, traditional foods with ancient origins, such as bread and cheese, roasted and stewed meats, meat and game pies, and freshwater and saltwater fish, are now matched in popularity by potatoes, tomatoes and chillies from the Americas, spices and curries from India and Bangladesh, and stir-fries based on Chinese and Thai cooking. French cuisine and Italian cuisine, once considered alien, are also now admired and copied. 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. For other uses, see Bread (disambiguation). ... Cheese is a solid food made from the milk of cows, goats, sheep, and other mammals. ... This article is about the baked good, for other uses see Pie (disambiguation). ... For other uses, see Potato (disambiguation). ... For other uses, see Tomato (disambiguation). ... For other uses, see Chili. ... This article is about the dish. ... Stir frying is a common Chinese cooking technique used because of its fast cooking speed. ... Thai seafood curry Thai cuisine is known for its blend of fundamental flavors in each dish -- hot (spicy), sour, sweet, salty and bitter. ... French cuisine is a style of cooking derived from the nation of France. ... Italian cuisine as a national cuisine known today has evolved through centuries of social and political change. ... Fast food is food prepared and served quickly at a fast-food restaurant or shop at low cost. ...

These trends are exemplified by dishes such as spaghetti bolognese which has been a common family meal in Britain since at least the 1960s. More recently there has been a huge growth in the popularity of dishes influenced by the Indian Sub-Continent (a throwback to the times of British influence in the region), though modified to suit British tastes. The British curry, essentially a holdover from the days of the British Raj (and subsequently embellished by immigrants), may be hotter and spicier than the traditional North Indian variety. Categories: Food and drink stubs | Sauces ... The 1960s decade refers to the years from the beginning of 1960 to the end of 1969. ... This article is about the dish. ... Anthem God Save The King-Emperor The British Indian Empire, 1909 Capital Calcutta (1858 - 1912) New Delhi (1912 - 1947) Language(s) Hindustani, English and many others Government Monarchy Emperor of India - 1858-1901 VictoriaÂ¹ - 1901-1910 Edward VII - 1910-1936 George V - 1936 Edward VIII - 1936-1947 George VI Viceroy... For other uses, see Spice (disambiguation). ... Dark green region marks the approximate extent of northern India while the regions marked as light green lies within the sphere of north Indian influence. ...

New cuisine

The increasing popularity of celebrity chefs on television has fuelled a renewed awareness of good food and New British cuisine has shaken off much of the stodgy "fish and chips" image. The best London restaurants rival those anywhere in the world, in both quality and price, and this influence is starting to be felt in the rest of the country. There are a number of chefs struggling to retain classic British country cooking, for example Fergus Henderson. In its strictest sense, a celebrity chef is a someone who has become well-known for his/her cooking. ... Modern British (or New British) cuisine is a style of British cooking that emerged in the late 1970s, and has gained increasing popularity more recently. ... Fish and chips in modern packaging Fish and chips or fish n chips, a popular take-away food with British origins, consists of deep-fried fish in batter or breadcrumbs with deep-fried potatoes. ... This article is about the capital of England and the United Kingdom. ... Fergus Henderson, born 1963, is a moderately famous British chef most notable for his use of the undesirable parts of an animal. ...

There has been a massive boom in restaurant numbers driven by a renewed interest in quality food, possibly due to the availability of cheap foreign travel. Organic produce is increasingly popular, especially following a spate of farming crises, including BSE. Organic farming is a psuedoscientific form of agriculture which avoids or largely excludes the use of synthetic fertilizers and pesticides, plant growth regulators, and livestock feed additives. ... Classic image of a cow with BSE. A notable feature of such disease is the inability (of the infected animal) to stand. ...

There has also been a quiet revolution in both quality and quantity of places to dine out in Britain, in particular, Public Houses have been transformed in the last twenty or so years^{[citation needed]}. Many have made the transition from eateries of poor reputation to rivals of the best restaurants, the so called Gastropub — very often they now are the best restaurants in smaller towns. The term "Pub Grub", once derogatory, can now be a sign of excellent value and quality dining. Some credit for this sea change has to go to the Campaign for Real Ale (CAMRA), for helping to improve the quality of pubs and their products in general, and some to the privatisation of breweries, which forced many pubs to diversify into dining in order to survive as a business, as well as a greater appreciation and demand among consumers. Pub redirects here. ... The Eagle, the first pub to which the term gastropub was applied Gastropub ready meal from Marks & Spencer A gastropub is a British term for a public house (pub) which specializes in high-quality food a step above the more basic pub grub. ... The Campaign for Real Ale (CAMRA) is an independent, voluntary, consumer organisation in the United Kingdom whose main aim is promoting real ale and the traditional British pub. ... In economics, a business is a legally-recognized organizational entity existing within an economically free country designed to sell goods and/or services to consumers, usually in an effort to generate profit. ... The supply and demand model describes how prices vary as a result of a balance between product availability at each price (supply) and the desires of those with purchasing power at each price (demand). ...

Traditional cuisine

The Sunday roast is perhaps the most common feature of English cooking. The Sunday dinner traditionally includes roast potatoes accompanying a roasted joint of meat such as roast beef, lamb , or a roast chicken and assorted vegetables, themselves generally roasted or boiled and served with a gravy. Yorkshire pudding and gravy is now often served as an accompaniment to the main course, although it was originally served first as a "filler". (The practice of serving a roast dinner on a Sunday is related to the elaborate preparation required, and to the housewife's practice of performing the weekly wash on a Monday, when the cold remains of the roast made an easily-assembled meal^{[citation needed]}). An elaborate version of roast dinner is eaten at Christmas, with almost every detail rigidly specified by tradition. Since its wide-spread availability after World War II the most popular Christmas roast is turkey, superseding the goose of Dickens's time ^[1]. Game meats such as venison which were traditionally the domain of higher classes are occasionally also eaten by those wishing to experiment with a wider choice of foods, due to their promotion by Celebrity Chefs, such as Antony Worrall Thompson, although it is not usually eaten regularly in the average household. Image File history File links Download high resolution version (1024x768, 191 KB) Original caption: The quintessential English Sunday lunch. ... Image File history File links Download high resolution version (1024x768, 191 KB) Original caption: The quintessential English Sunday lunch. ... Sunday roast consisting of roast beef, roast potatoes, vegetables and yorkshire pudding The Sunday roast is a traditional British main meal served on Sundays (usually in the early afternoon), and consisting of roasted meat together with accompaniments. ... Sunday roast consisting of roast beef, roast potatoes, vegetables and Yorkshire pudding A dinner of roast beef, potatoes, and green beans Roast beef (is a cut of beef which is roasted in an oven. ... For other uses, see Potato (disambiguation). ... Sunday roast consisting of roast beef, roast potatoes, vegetables and Yorkshire pudding Wikibooks Cookbook has an article on Yorkshire Pudding Yorkshire pudding is an English savoury dish made from batter. ... Sunday roast consisting of roast beef, roast potatoes, vegetables and yorkshire pudding The Sunday roast is a traditional British main meal served on Sundays (usually in the early afternoon), and consisting of roasted meat together with accompaniments. ... Sunday roast consisting of roast beef, roast potatoes, vegetables and Yorkshire pudding A dinner of roast beef, potatoes, and green beans Roast beef (is a cut of beef which is roasted in an oven. ... This article or section does not adequately cite its references or sources. ... For other uses, see Gravy (disambiguation). ... Sunday roast consisting of roast beef, roast potatoes, vegetables and Yorkshire pudding Wikibooks Cookbook has an article on Yorkshire Pudding Yorkshire pudding is an English savoury dish made from batter. ... Combatants Allied powers: China France Great Britain Soviet Union United States and others Axis powers: Germany Italy Japan and others Commanders Chiang Kai-shek Charles de Gaulle Winston Churchill Joseph Stalin Franklin Roosevelt Adolf Hitler Benito Mussolini Hideki TÅjÅ Casualties Military dead: 17,000,000 Civilian dead: 33,000... Geese redirects here. ... Charles Dickens Charles John Huffam Dickens (February 7, 1812 – June 9, 1870), pen-name “Boz”, was an English novelist of the Victorian era. ... Game is any animal hunted for food or not normally domesticated (such as venison). ... Leg of venison on apple sauce with dumplings and vegetables Venison is meat of the family Cervidae. ... Antony Worrall Thompson (born 1 May 1951 in Stratford upon Avon, England) is a British celebrity chef and television presenter who went to school at The Kings School, Canterbury. ...

Notably, England is famous for its fish and chips and has a huge number of restaurants and take-away shops that cater to it. It is possibly the most popular and identifiable English dish, and is traditionally served with a side order of mushy peas with salt and vinegar as condiments. Foods such as Scampi, a deep fried breaded prawn dish, are also on offered as well as fishcakes or a number of other combinations. The advent of take-away foods during the industrial revolution led to foods such as fish and chips, mushy peas, and steak and kidney pie with mashed potato (pie and mash). These were the staples of the UK take-away business, and indeed of English diets however, like many national dishes, quality can vary drastically from the commercial or mass produced product to an authentic or homemade variety using more discerning ingredients. However, through ethnic influences, particularly those of Indian and Chinese, have given rise to the establishment and availability of ethnic take-away foods.^[2] From the 1980s onwards, a new variant on curry, the balti, began to become popular in the West Midlands, and by the mid 1990s was commonplace in Indian restaurants and reasurants over the country. Kebab houses, pizza restaurants and American-style fried chicken restaurants aiming at late night snacking have also become popular in urban areas. This image has been released into the public domain by the copyright holder, its copyright has expired, or it is ineligible for copyright. ... This image has been released into the public domain by the copyright holder, its copyright has expired, or it is ineligible for copyright. ... Fish and chips in modern packaging Fish and chips or fish n chips, a popular take-away food with British origins, consists of deep-fried fish in batter or breadcrumbs with deep-fried potatoes. ... A British meal of fish and chips served with mushy peas in the ramekin on the right. ... American scampi in garlic butter Scampi is the plural of scampo, the Italian name for the Norway lobster (Nephrops norvegicus), also known as the Dublin Bay prawn (especially in the U.K. and Ireland) and langoustine (the French name). ... Fish and chips in modern packaging Fish and chips or fish n chips, a popular take-away food with British origins, consists of deep-fried fish in batter or breadcrumbs with deep-fried potatoes. ... A British meal of fish and chips served with mushy peas in the ramekin on the right. ... A steak & kidney pie, as served in a pub The steak and kidney pie is a typical British dish with a filling of diced beef steak and lambs kidneys in a thick sauce. ... Mashed potatoes. ... A pie and mash shop in Walworth, South East London Pie and mash is a traditional London working class food. ... The 1980s refers to the years from 1980 to 1989. ... Balti is the name for a style of food probably first devised and served in Birmingham, England. ... The County of West Midlands is a metropolitan county in western central England with a population of around 2,600,000 people. ... For the band, see 1990s (band). ... Left to right: Chenjeh Kabab, Kabab Koobideh, Jujeh Kabab in an Afghan restaurant. ... Fried chicken fast food restaurants are a common sight in urban parts of the UK. Ingrid and her Trademark Rooster Poultry Empire - Thames Area The typical fried chicken restaurant is an individually owned business or part of a small chain and serves American-style fried chicken, emulating the well known...

The full English breakfast (also known as "cooked breakfast" or "fried breakfast") also remains a culinary classic. Its contents vary, but it normally consists of a combination of bacon, grilled tomatoes, fried bread, black pudding, baked beans, fried mushrooms, sausages, eggs (fried, scrambled or boiled) and other variations on these ingredients and others. Hash browns are sometimes added, though this is not considered traditional. In general, the domestic breakfast is less elaborate, and most "full english" breakfasts are bought in cafés since having being replaced by cereals. A young child's breakfast might include "soldiers", finger-shaped pieces of bread to be dipped in the yolk of a lightly boiled egg. Image File history File links Download high resolution version (2560x1920, 2075 KB) Summary English Breakfast, RJH 2005 Licensing I, the creator of this work, hereby grant the permission to copy, distribute and/or modify this document under the terms of the GNU Free Documentation License, Version 1. ... Image File history File links Download high resolution version (2560x1920, 2075 KB) Summary English Breakfast, RJH 2005 Licensing I, the creator of this work, hereby grant the permission to copy, distribute and/or modify this document under the terms of the GNU Free Documentation License, Version 1. ... A full breakfast[1] is a traditional cooked breakfast, comprising at its heart bacon and eggs, that is popular throughout the United Kingdom, the Republic of Ireland, the Commonwealth, and other parts of the English-speaking world. ... A full breakfast[1] is a traditional cooked breakfast, comprising at its heart bacon and eggs, that is popular throughout the United Kingdom, the Republic of Ireland, the Commonwealth, and other parts of the English-speaking world. ... Black pudding (Boudin noir), before cooking Black pudding or less often blood pudding is a sausage made by cooking blood with a filler until it is thick enough to congeal when cooled. ... Baked beans and scrambled egg on toast. ... Basidiocarps (mushrooms) of the fungus Leucocoprinus sp. ... Hash browns or hashed browns is a simple potato preparation in which potato pieces are pan-fried after being diced, riced, or julienned. ...

English sausages are distinctive in that they are usually made from fresh meats and rarely smoked, dried, or strongly flavoured. Following the Post World War II period, sausages tended to contain low-quality meat, fat, and rusk. However, there has been a backlash in recent years, with most butchers and supermarkets now selling premium varieties^[3]. Pork and beef are by far the most common bases, although gourmet varieties may contain venison, wild boar, etc. There are particulaly famous regional varieties, such as the herbal Lincolnshire, and the long, curled Cumberland with many butchers offering their own individual recipes and variations often handed down through generations, but are generally not made from cured meats such as Italian selections or available in such a variety as found in Germany^[4]. Most larger supermarkets in England will stock at least a dozen types of English sausage: not only Cumberland and Lincolnshire but often varieties such as Pork and Apple; Pork and Herb; Beef and Stilton; Pork and Mozarella; Sundried Tomatoes and so forth. There are estimated to be around 400 sausage varieties in the United Kingdom ^[5] Sausages form the basis of dishes such as toad in the hole where they are combined with a batter similar to a yorkshire pudding and baked in the oven, this can be served with an onion gravy made by frying sliced onions for anywhere over an hour on a low heat then mixed with a stock, wine or ale then reduced to form a sauce or gravy used in Bangers and Mash. A variant of the sausage is the black pudding, strongly associated with Lancashire similar to the French boudin noir or the Spanish Morcilla. It is made from pig's blood, in line with the adage that "you can eat every part of a pig except its squeal". Pig's trotters, tripe and brawn are also traditional fare in the North. Toad in the hole is a traditional British dish. ... Bangers and mash Look up bangers and mash in Wiktionary, the free dictionary. ... Black pudding (Boudin noir), before cooking Black pudding or less often blood pudding is a sausage made by cooking blood with a filler until it is thick enough to congeal when cooled. ... Lancashire is a non-metropolitan county of historic origin in the North West of England, bounded to the west by the Irish Sea. ... Tripe in an Italian market Look up tripe in Wiktionary, the free dictionary. ... Head cheese is in fact not a cheese, but rather a terrine made of meat taken from the head of a calf or pig (sometimes a sheep or cow) that would not otherwise be considered appealing. ...

Pies, originally a way to preserve food^{[citation needed]}, have long been a mainstay of English cooking. Meat pies are generally enclosed with fillings such as chicken and mushroom or steak and kidney (originally steak and oyster). Pork pies are almost always eaten cold, with the Melton Mowbray pork pie being the archetype. Open pies or flans are generally served for desert with fillings of seasonal fruit. Quiches and savoury flans are eaten, but not considered indigenous. The Cornish pasty is a much-loved regional dish, constructed from pastry is folded into a semi-circular purse, like a calzone. Another kind of pie is topped with mashed potato—for instance, shepherd's pie, with lamb, cottage pie, with beef, or fisherman's pie. As usual, there is a vast difference in quality between mass produced and hand-made versions. Good quality pies are obtainable from some pubs, traditional pie and mash shops, or specialist bakeries. Image File history File linksMetadata Bangers_and_mash_1. ... Image File history File linksMetadata Bangers_and_mash_1. ... This article is about the baked good, for other uses see Pie (disambiguation). ... A slice of a pork pie, made to a recipe by Hugh Fearnley-Whittingstall. ... , Melton Mowbray (known locally as Melton) is a town within the Melton borough of Leicestershire, England. ... A pasty from Cornwall A pasty from the Upper Peninsula of Michigan A Cornish pasty or Cornish pastie is a type of pie, originating in Cornwall, United Kingdom. ... Shepherds Pie with minced (ground) beef. ... Cottage pie is a variation on shepherds pie that is based on minced (ground) beef rather than lamb or mutton. ... A pie and mash shop in Walworth, South East London Pie and mash is a traditional London working class food. ...

England can claim to have given the world the word "sandwich", although the eponymous Earl was not the first to add a filling to bread. Fillings such as pickled relishes and Gentleman's Relish could also be considered distinctively British. A jar of Branston Pickle Branston Pickle is a United Kingdom brand of jarred pickled relish. ... Gentlemans Relish is a type of anchovy paste. ...

Northern European countries generally have a tradition of salting, smoking, pickling and otherwise preserving foods. Britons make kippers, ham, bacon and a wide variety of pickled vegetables. Scottish smoked fish—salmon and Arbroath smokies—are particularly prized. Smoked cheese is uncommon. Meats other than pork are generally not cured. The "three breakfasts a day" principle can be implemented by eating bacon sandwiches, often referred to as "bacon sarnies" or "bacon butties", at any time of the day or night. Pickles and preserves are given a twist by the influence of the British Empire. Thus, the repertoire includes chutney as well as Branston or "brown" pickle, piccalilli, pickled onions and gherkins. The Asian influence is also present in condiments such as tomato sauce (originally ketjap), worcester sauce and "brown" sauce (such as HP). Because Britain is a beer-drinking nation, malt vinegar is commonly used. English mustard, associated with Colman's of Norwich, is strongly-flavoured and bright yellow. Salting is the preparation of food with salt. ... Wikibooks Cookbook has an article on Smoking Smoking is the process of flavoring, cooking, or preserving food by exposing it to the smoke from burning or smoldering plant materials, most often wood. ... For other uses, see Pickle. ... Look up Kipper in Wiktionary, the free dictionary. ... This article is about the cut of meat. ... For other uses, see Bacon (disambiguation). ... For other uses, see Salmon (disambiguation). ... Arbroath Smokies are a local specialty of Arbroath, of county Angus in Scotland. ... The British Empire in 1897, marked in pink, the traditional colour for Imperial British dominions on maps. ... This article is about the condiment. ... A jar of Branston Pickle Branston Pickle is a United Kingdom brand of jarred pickled relish. ... Piccalilli is a mustard pickle, which generally contains gherkins, cauliflower and onions, but may contain virtually any type of vegetable. ... A jar of pickled onions The pickled onion is a popular pickled food consisting of small onions pickled in a solution of vinegar and salt, often with other preservatives and flavourings. ... The gherkin is a variety of small cucumber commonly used for pickling. ... For other uses, see Ketchup (disambiguation). ... 1900 advertisement Worcestershire sauce (pronounced /Wus-t9r-sh9r/ sauce) also known as Worcester sauce (pronounced /Wus-t9r/ sauce) is a widely used fermented liquid condiment. ... The HP Sauce logo HP sauce HP Sauce is a condiment; a popular brown sauce formerly produced in Aston, Birmingham, England, by HP Foods but now produced by H.J. Heinz in Elst, the Netherlands. ... Malted barley Malting is a process applied to cereal grains, in which the grains are made to germinate and then are quickly dried before the plant develops. ... Colmans English Mustard jar Colmans is a UK manufacturer of mustard, based in Norwich, Norfolk. ... For other places with the same name, see Norwich (disambiguation). ...

Pickles often accompany a selection of sliced, cold cooked meats, or "cold collation". This dish can claim to have some international influence, since it is known in French as an "assiette Anglaise".

It is believed by some that the English "drop everything" for a teatime meal in the mid-afternoon. This is no longer the case in the workplace, and is rarer in the home. A formal teatime meal is now often an accompaniment to tourism, particularly in Devon and neighbouring counties, where comestibles may include scones with jam and butter or clotted cream. There are also butterfly cakes, simple small sponge cakes which can be iced or eaten plain. Nationwide, assorted biscuits and sandwiches are eaten. Generally, however, the teatime meal has been replaced by snacking, or simply ignored. This article is about tea, the meal. ... For other uses, see Devon (disambiguation). ... The West Country is an informal term for the area of south-western England roughly corresponding to the modern South West England government region. ... Scones with honey. ... Jam from berries Jam (also known as jelly or preserves) is a type of sweet spread or condiment made with fruits or sometimes vegetables, sugar, and sometimes pectin if the fruits natural pectin content is insufficient to produce a thick product. ... For other uses, see Butter (disambiguation). ... Clotted cream on scones with jam, also called Cream Tea. ... A Butterfly cake is a cake made from a simple cupcake. ... For other uses, see Biscuit (disambiguation). ... This article is about the food item. ...

Tea itself, usually served with milk, is consumed throughout the day and is sometimes drunk with meals. In recent years herbal teas and speciality teas have also become popular. Coffee is perhaps a little less common than in continental Europe, but is still drunk by many in both its instant and percolated forms, often with milk (but rarely with cream). Italian coffee preparations such as espresso and cappuccino and modern American variants such as the Frappuccino are increasingly popular, but generally purchased in restaurants or from specialist coffee shops rather than made in the home. Sugar is often added to individual cups of tea or coffee, though never to the pot. For other uses, see Tea (disambiguation). ... Herbal tea An herbal tea, tisane, or ptisan is an herbal infusion not made from the leaves of the tea bush (Camellia sinensis). ... Espresso brewing, with a dark reddish-brown foam, called crema or schiuma. ... A cappuccino poured with latte art into two rosettes. ... This article does not cite any references or sources. ...

For much of the 20th century Britain had a system whereby milk was delivered to the doorstep in reusable glass bottles in the mornings, usually by special vehicles called "milk floats". This service continues in some areas, though it has increasingly been replaced by supermarket shopping. Many Britons consider their milk superior to the heat-treated variety found in some other countries. A milk float in Liverpool city centre, June 2005 A milk float is a small battery electric vehicle (BEV), specifically designed for the delivery of fresh milk. ...

Cheese is generally hard, and made from cows' milk. Cheddar cheese, which is considered not to made anywhere but Cheddar, is by far the most common type, with many variations. Tangy Cheshire, salty Caerphilly, Sage Derby, Red Leicester, creamy Double Gloucester and sweet Wensleydale are some traditional regional varieties. Cheddar and the rich, blue-veined Stilton have both been called the king of English cheeses. Cornish Yarg is a successful modern variety. The name 'Cheddar cheese' has become widely used internationally, and does not currently have a protected designation of origin (PDO). However, the European Union recognises West Country Farmhouse Cheddar as a PDO. To meet this standard the cheese must be made in the traditional manner using local ingredients in one of the four designated counties of South West England: Somerset, Devon, Dorset, or Cornwall.Sheep and goat cheeses are made chiefly by craft producers. Continental cheeses such as French Brie are sometimes also manufactured. Cheese is a solid food made from the milk of cows, goats, sheep, and other mammals. ... Country of origin England Region, town Somerset, Cheddar Source of milk Cows, rarely Goats Pasteurised Frequently Texture hard/semi-hard Aging time 3-30 months depending on variety Certification West Country farmhouse Cheddar Only: PDO Cheddar cheese is a hard, pale yellow to orange, sharp-tasting cheese originally (and still... , This article is about the settlement in Somerset, England. ... For other uses, see Cheshire (disambiguation). ... Liam is a legend and lives in trecenydd Caerphilly (Welsh: Caerffili) is a town in South Wales, located at the bottom of the Rhymney Valley, with a population of approximately 31,000. ... Sage derby cheese. ... Leicester cheese, often called Red Leicester, is an English cheese, made in a similar manner to cheddar cheese, but is crumblier; it is coloured orange by adding annatto extract during manufacture. ... Double Gloucester cheese is a traditional, unpasteurized, semi-hard cheese which has been made in Gloucestershire in England, since the sixteenth century. ... Wensleydale is the valley (dale) of the River Ure on the east side of the Pennines in North Yorkshire, England. ... Stilton is a village in Cambridgeshire, England, south of the city of Peterborough. ... Yarg is a semi-hard cows milk cheese made in Cornwall, United Kingdom. ... For other uses, see Brie (disambiguation). ...

Wine can be served with meals, though for semi-formal and informal meals bitter (beer), lager or cider may also be drunk. For other uses, see Wine (disambiguation). ... Bitter is a British term for a type of beer or pale ale. ... Lager is a well attenuated beer brewed in cool conditions using a slow-acting brewers yeast, known as a bottom-fermenting yeast, and then stored (or lagered) for a period in cool conditions to clear away particles and certain flavour compounds to produce a clean taste. ... Cider in a pint glass Cider (or cyder) is an alcoholic beverage made primarily from the juices of specially grown varieties of apples. ...

In the Victorian era, during the British Raj, Britain first started borrowing Indian dishes, creating Anglo-Indian cuisine, some of which is still eaten today although many once-popular Anglo-Indian dishes such as kedgeree have largely faded from the scene^{[citation needed]}. Image File history File linksMetadata Download high resolution version (3840x2160, 4142 KB) Description: kedgeree Photographer: User:Justinc File links The following pages link to this file: British cuisine Kedgeree Metadata This file contains additional information, probably added from the digital camera or scanner used to create or digitize it. ... Image File history File linksMetadata Download high resolution version (3840x2160, 4142 KB) Description: kedgeree Photographer: User:Justinc File links The following pages link to this file: British cuisine Kedgeree Metadata This file contains additional information, probably added from the digital camera or scanner used to create or digitize it. ... Kedgeree Kedgeree (or occasionally kitcherie, kitchari or kitchiri) is a dish consisting of flaked fish (usually smoked haddock), boiled rice, eggs and butter. ... The Victorian era of the United Kingdom marked the height of the British Industrial Revolution and the apex of the British Empire. ... The Victorian era of the United Kingdom marked the height of the British Industrial Revolution and the apex of the British Empire. ... Anthem God Save The King-Emperor The British Indian Empire, 1909 Capital Calcutta (1858 - 1912) New Delhi (1912 - 1947) Language(s) Hindustani, English and many others Government Monarchy Emperor of India - 1858-1901 VictoriaÂ¹ - 1901-1910 Edward VII - 1910-1936 George V - 1936 Edward VIII - 1936-1947 George VI Viceroy... During the British Raj in India, many local Indian dishes were adapted (often in quite dramatic ways) by the British and many of these dishes became fashionable in England at the time. ... Kedgeree Kedgeree (or occasionally kitcherie, kitchari or kitchiri) is a dish consisting of flaked fish (usually smoked haddock), boiled rice, eggs and butter. ...

Sweets consist of many original home-made desserts such as rhubarb crumble, bread and butter pudding, trifle and spotted dick. The traditional accompaniment is custard, known as crème anglaise (English sauce or English Cream) to the French. The dishes are simple and traditional, with recipes passed on from generation to generation. There is also a dried fruit based Christmas pudding, and the almond flavoured bakewell tart. Rhubarb crumble is a traditional British dessert. ... Bread and butter pudding and Custard Bread and butter pudding is a traditional dessert popular in British cuisine. ... Trifle A trifle is a British dessert dish made from thick (or often solidified) custard, fruit, sponge cake, fruit juice or, more recently, jelly (American term: gelatin) and whipped cream, usually arranged in layers with fruit and sponge on the bottom, custard and cream on top. ... Spotted Dick and custard A tin of Heinz brand Spotted Dick Spotted Dick is a steamed pudding, containing dried fruits, usually currants. ... This article focuses on egg-thickened custards. ... Dried fruit is fruit that has been dried, either naturally or through use of a machine, such as a dehydrator. ... Christmas puddings are often dried out on hooks for weeks prior to serving in order to enhance the flavour. ... It has been suggested that this article or section be merged with Bakewell pudding. ...

Another formal British culinary tradition rarely observed today is the consumption of a savoury course, such as Welsh rarebit, toward the conclusion of a meal. This now though may be eaten as a snack or a light lunch or supper. Most main meals today end with a sweet dessert, although cheese and biscuits may be consumed as an alternative or as an addition. In Yorkshire, fruit cake is often served with Wensleydale cheese. Coffee can sometimes be a culminatory drink. Rarebit, Welsh rarebit, or Welsh rabbit (the original name, dating from the 18th century[1]), is traditionally a sauce made from a mixture of cheese and butter, poured over toasted bread which has been buttered. ... Blue Stilton cheese. ... Yorkshire is a historic county of northern England. ... Wensleydale is the valley (dale) of the River Ure on the east side of the Pennines in North Yorkshire, England. ...

International and fusion cuisine

Indian cuisine is the most popular alternative to traditional cooking in Britain, followed by Chinese and Italian cuisine food.^[6]^[7]. Thai, Spanish, Jewish, Greek, Tex-Mex and Caribbean restaurants can also be found, with American and Middle Eastern food mostly represented in the take-away sector. Whereas most international food is pitched in the middle of the price range, French food tends to be considered haute cuisine.^[8] Not to be confused with Native American cuisine. ... Italian cuisine as a national cuisine known today has evolved through centuries of social and political change. ... Thai seafood curry Thai cuisine is known for its blend of fundamental flavors in each dish -- hot (spicy), sour, sweet, salty and bitter. ... Jewish cuisine isnt one unified cuisine, but rather a collection of international cookery traditions, loosely linked by kashrut, the Jewish dietary laws. ... Tex-Mex is a term for a type of American food which is used primarily in Texas and the Southwestern United States to describe a regional cuisine which blends food products available in the United States and the culinary creations of Mexican-Americans that are influenced by the cuisines of... Caribbean cuisine is a fusion of African, Amerindian, French, Indian, and Spanish cuisine. ... The Cuisine of the United States is characterized by the broad diversity of the possible foods, but more importantly the willingness of the country as a whole to integrate widely divergent foods. ... The term Middle Eastern cuisine refers to the various cuisines of the Middle East. ...

Indian restaurants typically allow the diner to combine a number of base ingredients — chicken, prawns or "meat" (lamb or mutton) — with a number of curry sauces, without regard to the authenticity of the combination. (Most restaurants are run by Bangladeshi Muslims, so pork is rarely offered.^{[citation needed]}) Meals are almost always accompanied by rice, usually basmati, with bread sometimes ordered in addition. India's well-developed vegetarian cuisine is sketchily represented. Brown basmati rice Basmati (Hindi: , IAST: , Urdu: ) is a variety of long grain rice, famous for its fragrance and delicate flavour. ...

Anglo Indian Fusion food started during the British Raj with such dishes as Mulligatawny soup, Kedgeree and coronation chicken^[9]. The process continued with chicken tikka masala in the 1970s and Balti in the 1980s, although some claim the latter has roots in the subcontinent. This is a combination of Japanese and Vietnamese cuisine: smoked salmon wrapped in rice paper, with avocado, cucumber, and crab stick. ... Anthem God Save The King-Emperor The British Indian Empire, 1909 Capital Calcutta (1858 - 1912) New Delhi (1912 - 1947) Language(s) Hindustani, English and many others Government Monarchy Emperor of India - 1858-1901 VictoriaÂ¹ - 1901-1910 Edward VII - 1910-1936 George V - 1936 Edward VIII - 1936-1947 George VI Viceroy... Mulligatawny Mulligatawny is an Anglo-Indian dish very much like a soup. ... Kedgeree Kedgeree (or occasionally kitcherie, kitchari or kitchiri) is a dish consisting of flaked fish (usually smoked haddock), boiled rice, eggs and butter. ... Coronation chicken is a dish generally used to fill sandwiches and rolls in the United Kingdom. ... Chicken tikka masala in a pot Chicken tikka masala (Hindi: à¤šà¤¿à¤•à¤¨ à¤Ÿà¤¿à¤•à¥à¤•à¤¾ à¤®à¤¸à¤¾à¤²à¤¾; Punjabi: à¨šà¨¿à¨•à¨¨ à¨Ÿà¨¿à©±à¨•à¨¾ à¨®à¨¸à¨¾à¨²à¨¾) is a westernised Indian dish based on baked chicken chunks (chicken tikka) cooked in a curry sauce. ... Balti can refer to: BÄƒlÅ£i - a city and county in Moldavia Balti dynasty - a branch of the ancient Visigoths Balti language - a language spoken in Baltistan in Kashmir Balti - Muslims of Tibetan origin from Baltistan Balti - a style of food devised in Birmingham in England Balti - an eating...

Pizza and pasta dishes such as spaghetti bolognese and lasagna with bolognese ragù and bechamel sauce are the most popular forms of Italian food. For other uses, see Pizza (disambiguation). ... Percentages are relative to US recommendations for adults. ... Categories: Food and drink stubs | Sauces ... Lasagna in the crinkly American style. ... Not to be confused with Raghu, a mythological Hindu king and Indian name. ... B chamel Sauce, also known as white sauce, is a basic sauce that is used as the base for other sauces, such as Mornay sauce, which is B chamel and cheese. ...

Chile con carne is also a popular Tex-Mex dish: it is generally made with kidney beans and minced beef, and served with rice. A pot of Chili with beans Chili con carne (or Chili for short) is a spicy stew-like dish, the essential ingredients of which are beef, pork, venison, or other mature meat, and chile peppers. ... Dry kidney beans The kidney bean is a medium-sized variety of the common bean (Phaseolus vulgaris) with dark red skin. ...

Chinese food is predomninantly derived from Cantonese cuisine^[10], and so adapted to Western tastes that Chinese customers may be offered an entirely separate menu. Spare ribs in OK sauce is an example of crossover cuisine. Yue cuisine Chinese: Cantonese (Yue) cuisine originates from Guangdong Province in Southern China, or more precisely, the area around Guangzhou (Canton). ...

Caribbean and Jewish food are mostly eaten within their respective communities, although bagels are becoming more widespread as a snack. For other uses, see Bagel (disambiguation). ...

Reputation abroad

English cuisine still suffers from a relatively poor international reputation, being typically represented by dishes consisting of simply cooked meats and vegetables that need to be accompanied by bottled sauces or other condiments after cooking to make them more palatable. This view of English food is changing: the poor reputation originated from poor quality foods in restaurants that did not really represent the quality or taste of food cooked in homes. Traditional English food, with its heavy emphasis on 'meat-and-two-veg' falls squarely into the north European tradition extending from Austria and Germany to the Low Countries and Scandinavia, albeit with a marked French influence. Salt, sugar and pepper are the most essential condiments in Western cuisine. ... Salt, sugar and pepper are the most essential condiments in Western cuisine. ...

During the Middle Ages, English cuisine enjoyed an excellent reputation, its decline can be firmly traced back to the move away from the land and increasing urbanisation of the populace during the Industrial Revolution. Britain became a net importer of food. British food also suffered heavily from effects of rationing during two World Wars (rationing finally ended in 1954), followed by the increasing trend toward industrialised mass production of food. However, in Britain today there is more interest in food than there has ever been before, with celebrity chefs leading the drive toward raising the standard of food in the UK. The Middle Ages formed the middle period in a traditional schematic division of European history into three ages: the classical civilization of Antiquity, the Middle Ages, and modern times, beginning with the Renaissance. ... A Watt steam engine, the steam engine that propelled the Industrial Revolution in Britain and the world. ... // Preface At the beginning of World War II Britain imported 55 million tons of foodstuffs per year, including more than 50% of its meat, 70% of its cheese and sugar, nearly 80% of fruits and about 90% of cereals and fats. ... Year 1954 (MCMLIV) was a common year starting on Friday (link will display full 1954 Gregorian calendar). ... In its strictest sense, a celebrity chef is a someone who has become well-known for his/her cooking. ...

In 2005 British cuisine reached new heights when 600 food critics writing for (British) Restaurant magazine named 14 British restaurants among the 50 best restaurants in the world with the number one spot going to The Fat Duck in Bray, Berkshire and its chef Heston Blumenthal. Year 2005 (MMV) was a common year starting on Saturday (link displays full calendar) of the Gregorian calendar. ... Restaurant is a British magazine aimed at chefs, restaurant proprietors and other catering professionals. ... The Fat Duck is a restaurant run by chef Heston Blumenthal in Bray, Berkshire, England. ... St. ... It has been suggested that this article or section be merged with The Fat Duck. ...

Vegetarianism

Since the end of World War II when their numbers were around 100,000, increasing numbers of the British population have adopted vegetarianism, especially since the BSE crisis of the 1990s. As of 2003 it was estimated that there were between 3 and 4 million vegetarians in the UK ^[11], one of the highest percentages in the western world, and around 7 million people claim to eat no red meat^[12]. It is rare not to find vegetarian foods in a supermarket or on a restaurant menu. Combatants Allied powers: China France Great Britain Soviet Union United States and others Axis powers: Germany Italy Japan and others Commanders Chiang Kai-shek Charles de Gaulle Winston Churchill Joseph Stalin Franklin Roosevelt Adolf Hitler Benito Mussolini Hideki TÅjÅ Casualties Military dead: 17,000,000 Civilian dead: 33,000... A variety of vegetarian food ingredients Vegetarianism is the practice of a diet that excludes all animal flesh, including poultry, game, fish, shellfish or crustacea, and slaughter by-products. ... Classic image of a cow with BSE. A notable feature of such disease is the inability (of the infected animal) to stand. ... 2003 is a common year starting on Wednesday of the Gregorian calendar, and also: The International Year of Freshwater The European Disability Year Events January events January 1 Luíz Inácio Lula Da Silva becomes the 37th President of Brazil. ... Red meat in culinary terminology refers to meat which is red-colored when raw, while in nutritional terminology, it refers to meat from mammals. ...

Lists

English food writers and chefs

Elizabeth Eliza Acton (April 17, 1799-February 13, 1859) was an English cook who produced one of the countrys first cookbooks aimed at the domestic reader, Modern Cookery for Private Families. ... Mrs Beeton aged about 26 title page of The Englishwomans Domestic Magazine, September 1861 Isabella Mary Beeton (nÃ©e Mayson; 12 March 1836 â€“ 6 February 1865), universally known as Mrs Beeton, was the principal author of Mrs Beetons Book of Household Management and is the most famous cookery... It has been suggested that this article or section be merged with The Fat Duck. ... Fanny Cradock (February 26, 1909 - December 27, 1994) born Phyllis Primrose Pechey, in Apthorp House, Leytonstone, London, was a British writer, restaurant critic and television cook who mostly worked with John Johnnie Cradock, whose surname she adopted long before they married. ... John Johnnie Whitby Cradock, 1912 - 30 January 1987, cook, writer, broadcaster and former British Army Major; the third husband of the legendary and redoubtable Fanny Cradock. ... Elizabeth Josephine Craig, MBE, FRSA (16th February, 1883 - 7th June, 1980) was a British food writer and Home Economist Categories: | | | | | | ... Elizabeth David CBE (December 26, 1913 - May 22, 1992), was a pre-eminent British cookery writer of the mid 20th century. ... Clarissa Dickson-Wright (born Clarissa Theresa Philomena Aileen Mary Josephine Agnes Elsie Trilby Louise Esmerelda Dickson-Wright in London on June 28, 1947) is a Scottish celebrity chef best known from her appearances with the late Jennifer Paterson in the BBC series Two Fat Ladies. ... Hugh Fearnley-Whittingstall (Born 14 January 1965) is a English celebrity chef and TV presenter, noted for his mildly eccentric antics and back-to-nature philosophy. ... Keith Floyd (born December 28, 1943 in Somerset, England) is a cook who has produced many cooking shows for the BBC and Channel 5. ... Hannah Glasse was a housewife in the 1700s. ... Jane Grigson (nee McIntyre)(1928 - 1990) was a British cookery writer. ... Ainsley Harriott (born February 28, 1957) is a British celebrity chef. ... For the Scottish embryologist and Member of Parliament, see John Graham Kerr. ... Nigella Lucy Lawson (born January 6, 1960) is an English journalist, cookery writer and television presenter. ... Rustie Lee was a famous TV chef in the 1980s on UK morning show, TV-AM. She was born in Jamaica. ... Jonathan Meades in Abroad Again in Britain Jonathan (Turner) Meades (born 21 January 1947, Salisbury, England) is a British writer on food, architecture, and culture, as well as an author and broadcaster. ... This article is about the TV chef. ... Marguerite Patten - Wikipedia, the free encyclopedia /**/ @import /skins-1. ... Gordon James Ramsay OBE (born November 8, 1966 in Johnstone) is a Scottish celebrity chef and currently one of only three chefs in the UK whose restaurant is rated at three Michelin stars. ... Gary Rhodes on his 1998 book, Sweet Dreams. ... Nigel Slater (born in Wolverhampton, England, in the late 1950s, according to his publisher)[1] is an award-winning British food writer and journalist. ... Delia Smith OBE (born 18 June 1941) is an English television chef, known for her interest in food and teaching basic cookery. ... Christopher Richard (Rick) Stein OBE (born January 4, 1947) is an English chef, restaurateur and television presenter. ... Antony Worrall Thompson (born 1 May 1951 in Stratford upon Avon, England) is a British celebrity chef and television presenter who went to school at The Kings School, Canterbury. ... Marco Pierre White (born 11 December 1961) is an English chef and restaurateur. ...

Examples of English cuisine

For more complete lists, see the British section of the List of recipes|list of recipes. For traditional foods protected under European law, see British Protected designation of origin. // Albanian vegetable pie: article, recipe Baked lamb and yogurt: recipe Baked leeks: recipe Bean Jahni soup: recipe Ellis veal or chicken with walnuts recipe FÃ«rgesÃ« of Tirana with peppers: recipe FÃ«rgesÃ« of Tirana with veal: recipe Fried meatballs: recipe Garlic dressings: recipe Mixed vegetables: recipe Potato and... The European Union is unique among international organizations in having a complex and highly developed system of internal law which has direct effect within the legal systems of its member states. ... Protected designation of origin (PDO) and protected geographical indication (PGI) and Traditional Speciality Guaranteed (TSG) are geographical indications defined in European Union Law to protect regional foods. ...

Bangers and mash Look up bangers and mash in Wiktionary, the free dictionary. ... This article is about the prepared meat. ... Mashed potatoes. ... Black pudding (Boudin noir), before cooking Black pudding or less often blood pudding is a sausage made by cooking blood with a filler until it is thick enough to congeal when cooled. ... Bubble and squeak (sometimes just called bubble) is a traditional British dish made with the shallow-fried leftover vegetables from a roast dinner. ... Cauliflower cheese, sometimes called cauliflower and cheese, is a British dish, usually eaten as a main course for lunch or dinner, that is similar to macaroni cheese, though using cauliflower instead of macaroni. ... Blue Stilton cheese. ... This article is about the popular English pastry. ... Cottage pie is a variation on shepherds pie that is based on minced (ground) beef rather than lamb or mutton. ... Cumberland Sausages are a type of traditional sausage that originated in the traditional county of Cumberland, England. ... For the film, see Dumplings (film). ... For other uses of the word, see faggot. ... Fish and chips in modern packaging Fish and chips or fish n chips, a popular take-away food with British origins, consists of deep-fried fish in batter or breadcrumbs with deep-fried potatoes. ... A full breakfast[1] is a traditional cooked breakfast, comprising at its heart bacon and eggs, that is popular throughout the United Kingdom, the Republic of Ireland, the Commonwealth, and other parts of the English-speaking world. ... For other uses, see Gravy (disambiguation). ... A typical order of corned beef hash, hashed with potatoes and carrots. ... Jellied eels are an east end of London delicacy often sold with pie and mash. ... Wikibooks Cookbook has an article on Lancashire hotpot Lancashire hotpot is a culinary dish consisting essentially of meat, onion and potatoes left to bake in the oven all day in a heavy pot and on a low heat. ... Lincolnshire sausages are a distinctive variety of pork sausage developed in and associated with the English county of Lincolnshire. ... A pie and mash shop in Walworth, South East London Pie and mash is a traditional London working class food. ... A slice of a pork pie, made to a recipe by Hugh Fearnley-Whittingstall. ... Shepherds Pie with minced (ground) beef. ... Scouse was orignally a mutton stew. ... Sunday roast consisting of roast beef, roast potatoes, vegetables and yorkshire pudding The Sunday roast is a traditional British main meal served on Sundays (usually in the early afternoon), and consisting of roasted meat together with accompaniments. ... Toad in the hole ready to serve. ... Sunday roast consisting of roast beef, roast potatoes, vegetables and Yorkshire pudding Wikibooks Cookbook has an article on Yorkshire Pudding Yorkshire pudding is an English savoury dish made from batter. ... For the manga anthology series, see Petit Apple Pie. ... Banoffee pie is a dessert made from biscuits, bananas, butter, cream and boiled condensed milk (or dulce de leche). ... Bread and butter pudding and Custard Bread and butter pudding is a traditional dessert popular in British cuisine. ... Christmas puddings are often dried out on hooks for weeks prior to serving in order to enhance the flavour. ... Clotted cream on scones with jam, also called Cream Tea. ... For the film, see Dumplings (film). ... Knickerbocker glory A knickerbocker glory is a very elaborate ice cream sundae that is served in a large tall glass, particularly in the United Kingdom. ... Mince Pie A mince pie is a traditional festive British sweet pastry, usually consumed during the Christmas and New Year period. ... Queen of Puddings is a traditional British dessert, consisting of a baked, breadcrumb-thickened egg custard, spread with jam and topped with meringue. ... Spotted Dick and custard A tin of Heinz brand Spotted Dick Spotted Dick is a steamed pudding, containing dried fruits, usually currants. ... Originally called icky sticky toffee sponge, sticky toffee pudding is a British dessert composed of a moist sponge cake made with fine chopped dates and then covered with a toffee sauce. ... A syllalalalalabub is a traditional British dessert that dates from at least the eighteenth century. ... This article focuses on egg-thickened custards. ... Trifle A trifle is a British dessert dish made from thick (or often solidified) custard, fruit, sponge cake, fruit juice or, more recently, jelly (American term: gelatin) and whipped cream, usually arranged in layers with fruit and sponge on the bottom, custard and cream on top. ... A Treacle Tart is a traditional British dessert with a rich sugary filling in a pastry casing, traditionally with a lattice of pastry strips on top. ...

Meals

breakfast, elevenses, brunch, lunch, dinner, supper, dessert, Tea Breakfast is the first meal of the day, eaten in the morning. ... In the United Kingdom and Commonwealth, elevenses is a snack that is similar to afternoon tea, but eaten in the morning. ... Brunch is a late morning meal between the typical time for breakfast and lunch, as a replacement for both meals, usually eaten when one rises too late to eat breakfast, or as a specially-planned meal. ... Lunch is an abbreviation of luncheon, meaning a midday meal. ... Look up Dinner in Wiktionary, the free dictionary. ... Supper is the name for the evening meal in some dialects of English - ordinarily the last meal of the day, usually the meal that comes after dinner. ... Not to be confused with Desert. ... This article is about tea, the meal. ...

Dates of introduction of various foodstuffs and methods to Britain

Prehistory (before 43 AD)

For other uses, see Bread (disambiguation). ... (38th century BC - 37th century BC - 36th century BC - other centuries) (5th millennium BC - 4th millennium BC - 3rd millennium BC) Events Start of Naqada culture in Egypt Significant persons Inventions, discoveries, introductions Categories: Centuries | 37th century BC | 4th millennium BC ... Species References ITIS 41455 2002-09-22 Oats are the seeds of any of several cereal grains in the genus Avena. ... (Redirected from 1000 BC) Centuries: 12th century BC - 11th century BC - 10th century BC Decades: 1050s BC 1040s BC 1030s BC 1020s BC 1010s BC - 1000s BC - 990s BC 980s BC 970s BC 960s BC 950s BC Events and Trends 1006 BC - David becomes king of the ancient Israelites (traditional... Species T. aestivum T. boeoticum T. dicoccoides T. dicoccon T. durum T. monococcum T. spelta T. sphaerococcum T. timopheevii References: ITIS 42236 2002-09-22 Wheat Wheat For the indie rock group, see Wheat (band). ... For other uses, see Rabbit (disambiguation). ...

Roman era (43 to 410)

This article is about the fruit. ... For the botanical genus, see Asparagus (genus). ... Binomial name L. Percentages are relative to US recommendations for adults. ... Binomial name Allium schoenoprasum L. Chives (Allium schoenoprasum), is the smallest species of the onion family[1] Alliaceae, native to Europe, Asia and North America[2]. They are referred to only in the plural, because they grow in clumps rather than as individual plants. ... For other uses, see Coriander (disambiguation). ... This article is about the fruit. ... Binomial name L. Marjoram (Origanum majorana, Lamiaceae) is a somewhat cold-sensitive perennial herb or undershrub with sweet pine and citrus flavours. ... For other uses, see Onion (disambiguation). ... Binomial name Pastinaca sativa L. The parsnip (Pastinaca sativa) is a root vegetable related to the carrot. ... Binomial name L. Percentages are relative to US recommendations for adults. ... Genera Ithaginis Catreus Rheinartia Crossoptilon Lophura Argusianus Pucrasia Syrmaticus Chrysolophus Phasianus â€ See also partridge, quail Pheasants are a group of large birds in the order Galliformes. ... For other uses, see Rosemary (disambiguation). ... Binomial name Mentha spicata Crantz Spearmint (Mentha spicata, syn ) is a species of mint native to central and southern Europe, where it grows in wet soils. ... Trinomial name Brassica rapa rapa L. For similar vegetables also called turnip, see Turnip (disambiguation). ... For other uses, see Wine (disambiguation). ...

Middle ages to the discovery of the New World (410 to 1492)

Look up Kipper in Wiktionary, the free dictionary. ... Rye bread is bread made with rye flour. ... This article is about the year. ... Binomial name (L.) Batsch Percentages are relative to US recommendations for adults. ... Binomial name (L.) Osbeck[1] Percentages are relative to US recommendations for adults. ... Species Ref: ITIS 42058 as of 2004-05-05 Sugarcane is one of six species of a tall tropical southeast Asian grass (Family Poaceae) having stout fibrous jointed stalks whose sap at one time was the primary source of sugar. ... This article is about the cultivated vegetable. ...

1492 to 1914

A large red cayenne The Cayenne is a hot red chili pepper used to flavor dishes, and for medicinal purposes. ... This article is about sugar as food and as an important and widely-traded commodity. ... This article is about the fruit. ... Binomial name (L.) Batsch Percentages are relative to US recommendations for adults. ... For other uses, see Potato (disambiguation). ... Binomial name P.G. Gaertn. ... For other uses, see Tea (disambiguation). ... This article or section does not cite its references or sources. ... For other uses, see Coffee (disambiguation). ... For other uses, see Chocolate (disambiguation). ... Broccoli is a plant of the Cabbage family, Brassicaceae (formerly Cruciferae). ... For other uses, see Tomato (disambiguation). ... This article is about the food item. ... This article is about the dish. ... For other uses see Rhubarb (disambiguation) Species About 60, including: R. nobile R. palmatum Rhubarb is a perennial plant that grows from thick short rhizomes, comprising the genus Rheum. ... Service Ã la russe (French, literally service in the Russian style) is a manner of dining that involves courses being brought to the table sequentially. ... Fish and chips in modern packaging Fish and chips or fish n chips, a popular take-away food with British origins, consists of deep-fried fish in batter or breadcrumbs with deep-fried potatoes. ... A jar of the British version of Marmite Marmite is a British and New Zealand savoury spread made from yeast extract, a by-product of beer brewing. ... Missing image Ice cream is often served on a stick Boxes of ice cream are often found in stores in a display freezer. ...

After 1914

Two sugar beets - the one on the left has been cultivated to be smoother than the traditional beet, so that it traps less soil. ... Sliced bread. ...

Rationing

See the article on rationing in the United Kingdom during and after World War II (which started in World War II and lasted for several years afterward) // Preface At the beginning of World War II Britain imported 55 million tons of foodstuffs per year, including more than 50% of its meat, 70% of its cheese and sugar, nearly 80% of fruits and about 90% of cereals and fats. ... Combatants Allied powers: China France Great Britain Soviet Union United States and others Axis powers: Germany Italy Japan and others Commanders Chiang Kai-shek Charles de Gaulle Winston Churchill Joseph Stalin Franklin Roosevelt Adolf Hitler Benito Mussolini Hideki TÅjÅ Casualties Military dead: 17,000,000 Civilian dead: 33,000...

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