This article is part of the Cuisine series
Preparation techniques and cooking items
Techniques - Utensils Weights and measures
Ingredients and types of food
Spices and Herbs Sauces - Soups - Desserts Cheese - Pasta - Bread Other ingredients Image File history File links Title_Cuisine_2. ... A cuisine (from French cuisine, meaning cooking; culinary art; kitchen; itself from Latin coquina, meaning the same; itself from the Latin verb coquere, meaning to cook) is a specific set of cooking traditions and practices, often associated with a place of origin. ... Cooking is an act of preparing food for eating. ... This is a list of food preparation utensils, also known as kitchenware. ... // United States measures Note that the measurements in this section are in U.S. customary units. ... Screen shot of Spice OPUS, a fork of Berkeley SPICE SPICE (Simulation Program with Integrated Circuits Emphasis) is a general purpose analog circuit simulator. ... Herbs: basil Herbs (IPA: hə(ɹ)b, or əɹb; see pronunciation differences) are plants grown for culinary, medicinal, or in some cases even spiritual value. ... For the computer protocol, see SAUCE In cooking, a sauce is a liquid served on or used in the preparation of food. ... Soup is a savoury liquid food that is made by combining ingredients, such as meat, vegetables and beans in stock or hot water, until the flavor is extracted, forming a broth. ... A selection of desserts Dessert is a course that typically comes at the end of a dinner, usually consisting of sweet food but sometimes of a strongly-flavored one, such as some cheeses. ... Cheese is a solid food made from the curdled milk of cows, goats, sheep, water buffalo or other mammals. ... Pasta is a type of food made from flour, water, and sometimes eggs, which is mixed, kneaded and formed into various shapes, and boiled prior to consumption. ... Percentages are relative to US RDI values for adults. ... ...
Regional cuisines
Asia - Europe - Caribbean South Asian - Latin America Mideast - North America - Africa Other cuisines...
See also:
Famous chefs - Kitchens - Meals Wikibooks: Cookbook

British 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. Asian cuisine is a term for the various cuisines of South, East and Southeast Asia and for fusion dishes based on combining them. ... ÊÂòàÈ€ū¹ ² ³ ÁHello ... Caribbean cuisine is a fusion of Spanish, French, African, Amerindian and Indian cuisine. ... South Asian cuisine includes the cuisines of the South Asia. ... See the individual entries for: Argentine cuisine Brazilian cuisine Mexican cuisine South American cuisine . ... The term Middle Eastern cuisine refers to the cuisines of the Middle East. ... North American cuisine is a term used for foods native to or popular in countries of North America. ... Cuisine of Africa reflects indigenous traditions, as well as influences from Arabs, Europeans, and Asians. ... This is a list of famous and notable chefs. ... A kitchen is a room used for food preparation. ... For the coarsely ground flour, see flour. ... World map showing North America A satellite composite image of North America. ... The British Empire in 1897, marked in pink, the traditional colour for Imperial British dominions on maps. ... Combatants Allies: Soviet Union United Kingdom United States and others Axis Powers: Germany Italy Japan and others Commanders Winston Churchill Franklin Roosevelt Joseph Stalin Adolf Hitler Benito Mussolini Hideki Tojo Casualties Military dead: 17,000,000 Civilian dead: 33,000,000 Total dead: 50,000,000 Military dead: 8,000...

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. Percentages are relative to US RDI values for adults. ... Cheese is a solid food made from the curdled milk of cows, goats, sheep, water buffalo or other mammals. ... Binomial name Solanum tuberosum L. The potato (Solanum tuberosum) is a perennial plant of the Solanaceae, or nightshade, family, commonly grown for its starchy tuber. ... Binomial name Solanum lycopersicum L. Percentages are relative to US RDI values for adults. ... The chile pepper (also chili or chilli; from Spanish chile) is the fruit of the plant Capsicum from the nightshade family (Solanaceae). ... An Indian chicken curry A curry is any of a great variety of distinctively spiced dishes, best-known in Indian and Thai cuisine, but curry has been adopted into all of the mainstream cuisines of the Asia-Pacific area. ... 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 characterized by its extreme diversity. ... Italian cuisine is extremely varied: the country of Italy was only unified in 1861, and its cuisines reflect the cultural variety of its regions and its diverse history (with culinary influences from Greek, Roman, Norman and Arab civilizations). ... Fast food is food prepared and served quickly at a fast-food restaurant or shop at low cost. ...

Background

These trends are exemplified by the ubiquitous 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, though Bangladeshis and Southern Indians find it insipid. The post-war introduction of refrigeration, in parallel with the rise of the supermarket, has led to the packaging of such foods into oven-ready meals which, often cooked by microwave oven, have now replaced "meat and two veg" in many homes. Categories: Food and drink stubs | Sauces ... The 1960s decade refers to the years from 1960 to 1969, inclusive. ... An Indian chicken curry A curry is any of a great variety of distinctively spiced dishes, best-known in Indian and Thai cuisine, but curry has been adopted into all of the mainstream cuisines of the Asia-Pacific area. ... The British Empire at its zenith in 1919. ... Screen shot of Spice OPUS, a fork of Berkeley SPICE SPICE (Simulation Program with Integrated Circuits Emphasis) is a general purpose analog circuit simulator. ... A map showing North India North India is a geographic and linguistic-cultural region of India. ... South India is a region of India that includes the entire Indian Peninsula, south of the Vindhya ranges. ... It has been suggested that Refrigerator be merged into this article or section. ... Exterior appearance of typical American supermarket (a Safeway) A supermarket or grocery store is a store that sells a wide variety of food. ... A ready meal is a meal that requires very little preparation and contains all the elements of the course in one package. ... Microwave oven A microwave oven, or microwave, is a kitchen appliance employing microwave radiation primarily to cook or heat food. ...

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 is even a wave of chefs struggling to retain the classic greatness of 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. ... ‹ The template below has been proposed for deletion. ... 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 cultivation of mixed vegetables in Capay, California. ... Look up Bovine spongiform encephalopathy in Wiktionary, the free dictionary. ...

There has also been a quiet revolution in both quality and quantity of places to dine out in Britain, in particular, the humble Public House has been transformed in the last twenty or so years. 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. For notes on some individual UK pubs, see Notable United Kingdom public houses. ... 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 name is derived from gastronomy and was coined in 1991 when David Eyre and Mike Belben opened a pub called The Eagle in Clerkenwell... CAMRA (the CAMpaign for Real Ale) is an independent, voluntary, consumer organisation in the United Kingdom whose main aim is promoting real ale and traditional British pub. ... Wall Street, Manhattan is the location of the New York Stock Exchange and is often used as a symbol for the world of business. ... 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

Ulster fry, a variant of British cooked breakfasts

The Sunday roast is perhaps the most common feature of British cooking. The Sunday dinner traditionally includes roast potatoes accompanying, or usually followed by, a joint of meat such as beef, chicken, lamb or pork or fish such as Scottish Farmed Salmon and assorted vegetables, themselves generally roasted or boiled. Since its wide-spread availability after World War II the most popular Christmas roast is turkey. 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 generally eaten in the average household. Ulster fry (Full English breakfast; Irish breakfast), an instance observed at Queens University, Belfast guesthouse in 2003-09. ... Ulster fry (Full English breakfast; Irish breakfast), an instance observed at Queens University, Belfast guesthouse in 2003-09. ... Ulster fry An Ulster fry is a dish of fried food that is popular throughout the province [citation needed] of Ulster in Ireland. ... The Sunday roast is a traditional British and Irish main meal served on Sundays (usually in the early afternoon), and consisting of roasted meat together with accompaniments. ... Beef Beef is meat obtained from a bovine. ... Trinomial name Gallus gallus domesticus A chicken (Gallus gallus domesticus) is a type of domesticated bird which is often raised as a type of poultry. ... It has been suggested that Lambing be merged into this article or section. ... Two halves of a pig being delivered Pork is the meat taken from pigs. ... The examples and perspective in this article or section may not represent a worldwide view. ... Combatants Allies: Soviet Union United Kingdom United States and others Axis Powers: Germany Italy Japan and others Commanders Winston Churchill Franklin Roosevelt Joseph Stalin Adolf Hitler Benito Mussolini Hideki Tojo Casualties Military dead: 17,000,000 Civilian dead: 33,000,000 Total dead: 50,000,000 Military dead: 8,000... Game is any animal hunted for food or not normally domesticated (such as venison). ... Venison is the term for the meat of deer. ... Antony Worrall Thompson Antony Worrall Thompson (born 1 May 1951 in Stratford upon Avon, England) is a British celebrity chef and television presenter. ...

At home, the British have many original home-made desserts such as rhubarb crumble, bread and butter pudding, spotted dick and trifle. The traditional accompaniment is custard, known as crème anglaise (English sauce) to the French. The dishes are simple and traditional, with recipes passed on from generation to generation. There is also Christmas pudding. Rhubarb crumble is a traditional British dessert. ... Bread and Butter Pudding, with raisins replaced by banana Bread and butter pudding is a traditional dessert popular in British cuisine. ... Spotted Dick and custard A can of Spotted Dick sponge pudding. ... Trifle is an English dessert dish made from thick (or often solidified) custard, fruit, sponge cake, fruit juice or, more recently, gelatin (Jello) and whipped cream, usually arranged in layers with fruit and sponge on the bottom, custard and cream on top. ... Custard is a family of preparations based on milk and eggs, thickened with heat. ... Christmas puddings are often dried out on hooks for weeks prior to serving in order to enhance the flavour. ...

Fish and chips

Notably, Britain is famous for its fish and chips, and has a huge amount of restaurants and take-away shops catering to it, it's possibly the most popular and uniquely British dish. The advent of take-away foods during the industrial revolution, lead 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, indeed British diets for many years, though ethnic influences, particularly Indian and Chinese, have led to the introduction of ethnic take-away foods. ^[1] From the 1980s onwards, a new variant on curry, the balti, began to become popular in the area around Birmingham, gradually spreading to other parts of 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. ... Although widely available, fish and chips have become particularly popular in seaside towns. ... Although widely available, fish and chips have become particularly popular in seaside towns. ... Mushy peas Mushy peas are dried marrowfat peas which are first soaked overnight and then simmered until they form a bright green paste. ... A steak & kidney pie, as served in a pub Oh, my. ... Lamb chops with mashed potatoes This article is about the food. ... Categories: British cuisine | Food and drink stubs ... The 1980s decade refers to the years from 1980 to 1989, inclusive, informally sometimes including the years 1979, 1990 and 1991. ... Balti (baahl-tea) is the name for a style of food probably first devised and served in Birmingham, England around the late 1970s, probably 1977. ... See also Birmingham, USA, and other places called Birmingham. ... Left to right: Chenjeh Kabab, Kabab Koobideh, Jujeh Kabab in Persian restaurant Kebab (from Persian کباب, kabāb) means grilled (or broiled) meat in Persian and Turkish (spelled Kebap in Turkish). ... 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...

Sunday roast consisting of roast beef, roast potatoes, vegetables and yorkshire pudding

At teatime, especially in Devon and its associated areas, meals eaten include scones with jam and butter or clotted cream, while nationwide, assorted biscuits and sandwiches are often eaten. Bacon Sandwiches, often referred to as "Bacon Sarnies" are commonplace as well. A unique sandwich filling is Marmite, a dark brown savoury spread made from yeast extract, with a tar-like texture and a strong, salty taste. There is also butterfly cakes. Some schools teach young children how to bake these during cookery lessons. 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. ... The Sunday roast is a traditional British and Irish main meal served on Sundays (usually in the early afternoon), and consisting of roasted meat together with accompaniments. ... Roast beef Sunday roast consisting of roast beef, roast potatoes, vegetables and yorkshire pudding Roast beef (also known as a roast) is a cut of beef which is roasted in an oven. ... Binomial name Solanum tuberosum L. The potato (Solanum tuberosum) is a perennial plant of the Solanaceae, or nightshade, family, commonly grown for its starchy tuber. ... Sunday roast consisting of roast beef, roast potatoes, vegetables and Yorkshire pudding Wikibooks Cookbook has more about this subject: Yorkshire Pudding Yorkshire pudding is an English savoury dish similar to a popover made from batter. ... Tea (a meal, as opposed to the beverage), has different meanings according to country. ... Devon is a large county in South West England, bordering on Cornwall to the west, Dorset and Somerset to the east. ... Scones with honey. ... Jam from berries Jam is a type of fruit preserve made by boiling fruit with sugar to make an unfiltered jelly. ... Butter is commonly sold in sticks (pictured) or small blocks, and frequently served with the use of a butter knife. ... Clotted cream on scones with jam, also called Cream Tea. ... A biscuit is a small baked bread or cake. ... This article or section does not cite its references or sources. ... A jar of Marmite Marmite is a British savoury spread made from yeast extract, a by-product of beer brewing. ... Yeast extract is the common name for yeast autolysates, that is, concentrations of yeast cells that are allowed to die and break up, so that the yeasts digestive enzymes break their proteins down into simpler compounds. ... A Butterfly cake is a cake made from a simple cupcake. ...

Tea is consumed throughout the day and is sometimes drunk with meals, especially at teatime. Coffee is perhaps less common than in continental Europe, and is usually served as a long drink, typically with milk. However, Italian coffee preparations such as espresso and cappuccino are rising in popularity (and quality), while tea, though still an essential part of British life, is less ubiquitous than it was. In recent years herbal teas have become popular. In more formal contexts wine is generally served with meals, though for semi-formal and informal meals beer or cider may also be drunk. Tea leaves in a Chinese gaiwan. ... Espresso brewing, with a dark reddish-brown foam, called crema. ... A typical cappuccino with foam. ... Herbal tea An herbal tea, tisane, or ptisan is an herbal infusion not made from the leaves of the tea bush (Camellia sinensis). ... Wine is an alcoholic beverage produced by the fermentation of fruit, typically grapes though a number of other fruits are also quite popular - such as plum, elderberry and blackcurrant. ...

Kedgeree, a popular breakfast dish in the Victorian era

The full English breakfast (also known as "cooked breakfast" or "fried breakfast") also remains a culinary classic. 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. 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. ... Queen Victoria (shown here on the morning of her Accession to the Throne, 20 June 1837) gave her name to the historic era The Victorian era of Great Britain is considered the height of the British industrial revolution and the apex of the British Empire. ... A Full English breakfast, or traditional fry-up, is a traditional breakfast meal in England. ... Queen Victoria (shown here on the morning of her Accession to the Throne, 20 June 1837) gave her name to the historic era The Victorian era of Great Britain is considered the height of the British industrial revolution and the apex of the British Empire. ... The British Empire at its zenith in 1919. ... 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. ...

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. Most main meals today end with a sweet dessert, although cheese and biscuits may be consumed as an alternative or as an addition. Welsh rabbit is a snack dish, also known as toasted cheese or (in a fake etymology) Welsh rarebit. ...

Reputation abroad

British cuisine still suffers from a relatively poor international reputation, being typically represented by dishes consisting of simply cooked meats and vegetables (so called "meat and two veg") that need to be accompanied by bottled sauces or other condiments after cooking to make them more palatable. Many think that food served in Britain often fails to reach the same general level of excellence that can easily be found across the English Channel in France. In fact French president Jacques Chirac openly proclaimed that British food was the second-worst in Europe, after Finnish. Arbys sauce Bold textExamples of condiments include: Arbys sauce Belacan Brown sauce Chili oil Chutneys Cocktail sauce Fish sauce Fry sauce Horseradish sauce Hot sauces based on chili, including Tabasco sauce Ketchup Lettuce Mixed pickle MSG Mustard Pepper Raita Red pepper flakes Relish Remoulade Salsa Salt Sauerkraut (sometimes... Arbys sauce Bold textExamples of condiments include: Arbys sauce Belacan Brown sauce Chili oil Chutneys Cocktail sauce Fish sauce Fry sauce Horseradish sauce Hot sauces based on chili, including Tabasco sauce Ketchup Lettuce Mixed pickle MSG Mustard Pepper Raita Red pepper flakes Relish Remoulade Salsa Salt Sauerkraut (sometimes... Satellite view of the English Channel Map of the English Channel The English Channel (French: La Manche (IPA: ) is the part of the Atlantic Ocean that separates the island of Great Britain from northern France and joins the North Sea to the Atlantic. ...

During the Middle Ages, British cuisine enjoyed an excellent reputation; its decline can be firmly traced back to the late 18th century when the majority of the British population began to move away from the land, and was compounded by the 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. ... (17th century - 18th century - 19th century - more centuries) As a means of recording the passage of time, the 18th century refers to the century that lasted from 1701 through 1800. ... // 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. ... 1954 (MCMLIV) was a common year starting on Friday of the 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 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. However, Restaurant Magazine is itself a British publication, so the inclusion of so many British restaurants was not surprising. Also, many of the restaurants, while located in the UK, do not serve traditional British cuisine - for example, Le Gavroche which serves French food - or are headed by non-British chefs such as Pierre Gagnaire. 2005 (MMV) was a common year starting on Saturday 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. ... Heston Blumenthal (born May 1966 at High Wycombe, near London) is the chef and owner of The Fat Duck, a three-Michelin-starred restaurant in the village of Bray in Berkshire. ... Le Gavroche is an excellent restaurant on Upper Brook Street in Londons Mayfair. ... Pierre Gagnaire is a well known French chef, and is the Head Chef and owner of the eponymous Pierre Gagnaire restaurant at 6 rue Balzac in Paris. ...

Despite the availability of better quality fare, pre-packaged "ready meals" that require little preparation time have become more popular over the last 30 years - but they have themselves advanced considerably from their very basic beginnings. A ready meal is a meal that requires very little preparation and contains all the elements of the course in one package. ...

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, one of the highest percentages in the western world, and around 7 million people claim to eat no red meat. It is rare not to find vegetarian foods in a supermarket or on a restaurant menu. Combatants Allies: Soviet Union United Kingdom United States and others Axis Powers: Germany Italy Japan and others Commanders Winston Churchill Franklin Roosevelt Joseph Stalin Adolf Hitler Benito Mussolini Hideki Tojo Casualties Military dead: 17,000,000 Civilian dead: 33,000,000 Total dead: 50,000,000 Military dead: 8,000... Vegetarianism is the practice of not consuming meat or fish, with or without the use of dairy products or eggs. ... Look up Bovine spongiform encephalopathy in Wiktionary, the free dictionary. ... 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. ... This page is about the comic strip, Red Meat. ...

Lists

British 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 Isabella Mary Mayson (March 12, 1836 - January 1865), universally known as Mrs Beeton, was the principal author of Mrs Beetons Book of Household Management and is the most famous cookery writer in British history. ... Fanny in her kitchen in the 1950s Fanny Cradock (February 26, 1909 - December 27, 1994) born Phyllis Primrose-Peachy, in Leytonstone, London, was a British writer, restaurant critic and television cook. ... 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 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 January 14, 1965) is a British celebrity chef and TV presenter. ... Keith Floyd, born in Somerset, United Kingdom in 1943, is a British cook who has produced many cooking shows for the BBC and Channel 5. ... Jane Grigson (nee McIntyre)(1928 - 1990) was a British cookery writer. ... Ainsley Harriott on Ready Steady Cook Ainsley Harriott (born February 28, 1957) is a British celebrity chef. ... , 1969 Graham Kerr (born January 22, 1934 in London) is a famous cooking personality who gained fame through his cooking show The Galloping Gourmet. ... The Honourable Nigella Lucy Lawson (born 6 January 1960) is a British 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 is a British writer on food, architecture, and culture, as well as a novelist. ... James Trevor Oliver, MBE (born May 27, 1975), better known as Jamie Oliver and The Naked Chef, is a British celebrity chef. ... Gordon James Ramsay, OBE (born 8 November 1966) is one of the UKs most famous chefs. ... Gary Rhodes is a British restaurateur, cookery writer, and celebrity chef, known for his love of British cuisine and distinctive hair style (which has since been shaven off). ... Nigel Slater Nigel Slater is a well known food writer and journalist based in London, UK. He has written a column for The Observer Magazine for over a decade and is principal writer for the Observer Food Monthly supplement. ... Delia Smith OBE (born 18 June 1941, in Woking, Surrey) is a British TV chef, known for her interest in food and teaching basic cookery. ... Christopher Richard (Rick) Stein OBE (born January 4, 1947 in Oxfordshire) is an English chef, restaurateur and television celebrity based in Padstow, Cornwall. ... Antony Worrall Thompson Antony Worrall Thompson (born 1 May 1951 in Stratford upon Avon, England) is a British celebrity chef and television presenter. ...

Examples of British cuisine

For fuller lists, see the British section of the list of recipes and Category:British cuisine. For traditional foods protected under European law, see British Protected designation of origin. // Recipes by category Albanian cuisine Albanian vegetable pie: article, recipe Baked lamb and yogurt: recipe Baked leeks: recipe Bean Jahni soup: recipe Ellis veal or chicken with walnuts recipe Fërgesë of Tirana with peppers: recipe Fërgesë of Tirana with veal: recipe Fried meatballs: recipe Garlic dressings: recipe... 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. ...

Savoury dishes

• Balti
• Bangers and mash (sausages and mashed potato)
• Black pudding
• Bubble and squeak
• Cheese
• Chicken Tikka Masala
• Clotted Cream
• Cornish pasty
• Cottage pie
• Cumberland Sausage
• Dumplings
• Faggots
• Fish and chips
• Full English breakfast
• Haggis (Scotland)
• Hash
• Jellied eels
• Lancashire Hotpot
• Laverbread (Wales)
• Pie and mash
• Pork pie
• Shepherd's pie
• Scouse
• Sunday Roast
• Toad-in-the-hole
• Ulster fry (Northern Ireland)
• Welsh rabbit
• Yorkshire pudding

Sweet dishes Balti (baahl-tea) is the name for a style of food probably first devised and served in Birmingham, England around the late 1970s, probably 1977. ... Bangers and mash Look up bangers and mash in Wiktionary, the free dictionary. ... Freshly cooked pork sausages. ... Lamb chops with mashed potatoes This article is about the food. ... British and Irish name for blood sausage. ... Bubble and squeak (sometimes just called bubble) is a traditional British dish made with the shallow-fried leftover vegetables from a roast dinner. ... Blue Stilton cheese. ... Chicken Tikka Masala has origins in India. ... Clotted cream on scones with jam, also called Cream Tea. ... A pasty from Cornwall A pasty (Cornish: Pasti, Hoggan, incorrectly written as pastie) is a type of pie, originally from Cornwall, United Kingdom. ... Shepherds Pie is a traditional dish originating in England that consists of a bottom layer of minced (ground) lamb in gravy covered with mashed potato and a layer of cheese. ... Cumberland Sausages are a type of traditional sausage that originated in the traditional county of Cumberland, England. ... For the film, see Dumplings (movie) Dumplings may be any of a wide variety of dishes, both sweet and savoury, in several different cuisines. ... A faggot is a kind of pork meatball, a traditional dish in parts of the UK, especially Wales and the Black Country. ... Although widely available, fish and chips have become particularly popular in seaside towns. ... A Full English breakfast, or traditional fry-up, is a traditional breakfast meal in England. ... an uncooked small haggis content of a haggis Haggis is a traditional Scottish dish. ... Motto: (Latin for No one provokes me with impunity)1 Anthem: Multiple unofficial anthems Capital Edinburgh Largest city Glasgow Official language(s) English, Gaelic, Scots2 Government Constitutional monarchy  - Queen Queen Elizabeth II  - Prime Minister Tony Blair MP  - First Minister Jack McConnell MSP Unification    - by Kenneth I 843  Area    - Total 78... A typical order of corn 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 more about this subject: Lancashire Hotpot Lancashire Hotpot originates from the days of heavy industrialisation in Lancashire, Northwest England, essentially consisting of meat, onion and potatoes left in a heavy pot baking on a low heat in the oven all day. ... Laverbread (Welsh: Bara Lawr) is a traditional Welsh delicacy. ... Motto: (Welsh for Wales for ever) Anthem: Hen Wlad Fy Nhadau Capital Cardiff Largest city Cardiff Official language(s) English, Welsh Government Constitutional monarchy  - Queen Queen Elizabeth II  - Prime Minister Tony Blair MP  - First Minister Rhodri Morgan AM Unification    - by Gruffudd ap Llywelyn 1056  Area    - Total 20,779 km² (3rd... Categories: British cuisine | Food and drink stubs ... Pork pie is a traditional British food. ... Wikibooks Cookbook has more about this subject: Shepherds Pie Shepherds pie is a traditional British dish that consists of a bottom layer of minced (ground) lamb in gravy covered with mashed potato and (often) a layer of cheese. ... Scouse was orignally a mutton stew. ... The Sunday roast is a traditional British and Irish main meal served on Sundays (usually in the early afternoon), and consisting of roasted meat together with accompaniments. ... Toad in the hole is also the name of a pub game. ... Ulster fry An Ulster fry is a dish of fried food that is popular throughout the province [citation needed] of Ulster in Ireland. ... Dieu et mon droit (motto) (French for God and my right)2 Northern Irelands location within the UK Languages English (De facto) 3, Irish, Ulster Scots 4 Capital and largest city Belfast First Minister Office suspended Secretary of State for Northern Ireland Peter Hain MP Area  - Total Ranked 4th... Welsh rabbit is a snack dish, also known as toasted cheese, cheese on toast or Welsh rarebit. ... Sunday roast consisting of roast beef, roast potatoes, vegetables and Yorkshire pudding Wikibooks Cookbook has more about this subject: Yorkshire Pudding Yorkshire pudding is an English savoury dish similar to a popover made from batter. ...

• Bread and butter pudding
• Christmas pudding
• Cranachan
• Creme Brulee
• Dumplings
• Knickerbocker glory
• Mince pie
• Queen of Puddings
• Spotted dick
• Sticky toffee pudding

Bread and Butter Pudding, with raisins replaced by banana 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. ... Cranachan is a traditional Scottish dessert. ... Cr me br e (French, burnt cream, pronounced khrem broo-lay) is a dessert consisting of a custard-like base whose sugar topping has been burnt into a hard caramelized layer. ... For the film, see Dumplings (movie) Dumplings may be any of a wide variety of dishes, both sweet and savoury, in several different cuisines. ... 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. ... A mince pie A mince pie is a traditional 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 can of Spotted Dick sponge pudding. ... 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. ...

Meals

breakfast, elevenses, brunch, lunch, dinner, supper, dessert, Tea Breakfast (or Brekke in Canadianese) is a meal preceding lunch or dinner and usually 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 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 a meal that is taken in the early afternoon. ... An amount of formality may be present at a dinner Dinner is a food-related term with several meanings. ... Supper is the evening meal - ordinarily the last meal of the day. ... A selection of desserts Dessert is a course that typically comes at the end of a dinner, usually consisting of sweet food but sometimes of a strongly-flavored one, such as some cheeses. ... Tea (a meal, as opposed to the beverage), has different meanings according to country. ...

Dates of introduction of various foodstuffs and methods to Britain

Prehistory (before 43 AD)

• bread from mixed grains: around 3700 BC ^[3]
• oats: around 1000 BC ^[3]
• wheat: around 500 BC ^[3]
• rabbit: late Iron Age/early Roman ^[4]

Events Aulus Plautius, with 4 legions, landed on Britain. ... Percentages are relative to US RDI values for adults. ... (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. boeoticum T. compactum T. dicoccoides T. dicoccon T. durum T. monococcum T. spelta T. sphaerococcum References:   ITIS 42236 2002-09-22 Wheat (Triticum spp. ... Genera Pentalagus Bunolagus Nesolagus Romerolagus Brachylagus Sylvilagus Oryctolagus Poelagus Rabbits are small mammals in the family Leporidae, found in many parts of the world. ...

Roman era (43 to 410)

• apple (?), asparagus ^[5], celery, chives ^[6], coriander, cucumber, marjoram, marrow, onion, parsnip, pea, pheasant [23], rosemary, spearmint ^[7], turnip, wine

Events Aulus Plautius, with 4 legions, landed on Britain. ... Events Alaric I deposes Priscus Attalus as Roman Emperor. ... Binomial name Malus domestica Borkh. ... Binomial name Asparagus officinalis L. Asparagus is a type of vegetable obtained from one species within the genus Asparagus, specifically the young shoots of Asparagus officinalis. ... Binomial name Apium graveolens L. Celery (Apium graveolens dulce) is a herbaceous biennial plant in the family Apiaceae, native to the coasts of western and northern Europe, most commonly in ditches and saltmarshes. ... Binomial name Allium schoenoprasum Regel & Tiling Chives (Allium schoenoprasum) are a species of flowering plant in the onion family Alliaceae, native to Europe and Asia. ... Binomial name Coriandrum sativum L. Coriander (Coriandrum sativum), also commonly called cilantro in North America, is an annual herb in the family Apiaceae. ... Binomial name Cucumis sativus L. The cucumber is the edible fruit of the cucumber plant Cucumis sativus, which belongs to the gourd family Cucurbitaceae, as do melons and squash. ... Binomial name Origanum majorana L. Marjoram (Origanum majorana, Lamiaceae) is a cold-sensitive perennial herb or undershrub with sweet pine and citrus flavors. ... Marrow can mean bone marrow, the interior of long bones vegetable marrow a vegetable like squash, or a large courgette or zucchini This is a disambiguation page — a navigational aid which lists other pages that might otherwise share the same title. ... Binomial name Allium cepa L. Onion in the general sense can be used for any plant in the Genus Allium but used without qualifiers usually means Allium cepa, also called the garden onion. ... Binomial name Pastinaca sativa L. The parsnip is a root vegetable related to the carrot. ... Binomial name Pisum sativum L. A pea is the small, edible round green bean which grows in a pod on the leguminous vine Pisum sativum, or in some cases to the immature pods. ... Genera Ithaginis Catreus Rheinartia Crossoptilon Lophura Argusianus Pucrasia Syrmaticus Chrysolophus Phasianus † See also partridge, quail Pheasants are a group of large birds in the order Galliformes. ... Binomial name Rosmarinus officinalis L. Rosemary (Rosmarinus officinalis) is a woody, perennial herb with fragrant evergreen needle-like leaves. ... 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 other uses, see Turnip (disambiguation). ... Wine is an alcoholic beverage produced by the fermentation of fruit, typically grapes though a number of other fruits are also quite popular - such as plum, elderberry and blackcurrant. ...

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

• kipper: 9th century (from Denmark or Norway)
• rye bread: Viking era ^[8], around 500 AD ^[3]
• peach (imported): Anglo-Saxon
• orange: 1290 ^[9]
• sugar cane: 14th century ^[10]
• carrot: 15th century ^[11]

Events Alaric I deposes Priscus Attalus as Roman Emperor. ... 1492 was a leap year starting on Friday (see link for calendar) of the Gregorian calendar. ... Kippered herring. ... Rye bread is bread made with rye flour. ... Events Possible date for the Battle of Mons Badonicus: Romano-British and Celts defeat an Anglo-Saxon army that may have been led by the bretwalda Aelle of Sussex (approximate date; suggested dates range from 490 to 510) Note: This battle may have influenced the legend of King Arthur. ... Binomial name Prunus persica (L.) Batsch A peach dessert The Peach (Prunus persica) is a tree native to China that bears a juicy fruit of the same name. ... RDA percentages are US recommendations for adults Orange—specifically, sweet orange—refers to the citrus tree Citrus sinensis (syn. ... 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. ... Binomial name Daucus carota L. The carrot (Daucus carota) is a root vegetable, usually orange or white in color with a woody texture. ...

1492 to 1914

• turkey: 1524 ^[12]
• cayenne pepper ^[13], parsley ^[14]: 1548
• refined sugar: 1540s ^[9]
• lemon: 1577 (first recorded cultivation) ^[15]
• peach (cultivated): 16th century ^[15]
• potato: 1586
• horseradish ^[16]: 16th century
• tea: 1610 or later ^[17]
• banana (from Bermuda) ^[18]: 1633
• coffee: 1650 ^[19]
• chocolate: 1650s
• broccoli: before 1724 ^[20]
• tomato (as food) ^[21]: 1750s
• sandwich: named in 18th century
• curry: 1809 (first Indian restaurant)
• rhubarb (as food): early 1800s ^[22]
• three-course meal: about 1850 (developed from service à la Russe) ^[5]
• fish and chips: 1858 or 1863 ^[9]
• Marmite: 1902 ^[23]
• ice cream: 1913 ^[9]

1492 was a leap year starting on Friday (see link for calendar) of the Gregorian calendar. ... 1914 (MCMXIV) was a common year starting on Thursday. ... A large red cayenne Cayenne pepper is a very hot red powder used to flavor dishes; its name comes from the city of Cayenne in French Guiana. ... Species Percentages are relative to US RDI values for adults. ... Magnified crystals of refined sugar Magnification of typical sugar In general use, non-scientists take sugar to mean sucrose, also called table sugar or saccharose, a white crystalline solid disaccharide. ... Binomial name Citrus × limon (L.) Burm. ... Binomial name Prunus persica (L.) Batsch A peach dessert The Peach (Prunus persica) is a tree native to China that bears a juicy fruit of the same name. ... Binomial name Solanum tuberosum L. The potato (Solanum tuberosum) is a perennial plant of the Solanaceae, or nightshade, family, commonly grown for its starchy tuber. ... Binomial name Armoracia rusticana P.G. Gaertn. ... Tea leaves in a Chinese gaiwan. ... Species Hybrid origin; see text Banana is the common name used for herbaceous plants in the genus Musa, which because of their size and structure, are often mistaken for trees. ... Coffee Coffee is a beverage, served hot or with ice, prepared from the roasted seeds of the coffee plant. ... Chocolate most commonly comes in dark, milk, and white varieties, with cocoa solids contributing to the brown coloration. ... Broccoliis a known giver of AIDS. Broccoli is a plant of the Cabbage family, Brassicaceae (formerly Cruciferae). ... Binomial name Solanum lycopersicum L. Percentages are relative to US RDI values for adults. ... This article or section does not cite its references or sources. ... An Indian chicken curry A curry is any of a great variety of distinctively spiced dishes, best-known in Indian and Thai cuisine, but curry has been adopted into all of the mainstream cuisines of the Asia-Pacific area. ... Species See text Rhubarb is a perennial plant that grows from thick short rhizomes, comprising the genus Rheum. ... Although widely available, fish and chips have become particularly popular in seaside towns. ... A jar of Marmite Marmite is a British 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

• sugar beet: 1914-1918
• sliced bread: 1930 ^[9]
• Chinese restaurant: 1950 (first to open in Soho)
• Pot Noodle: 1979 ^[24]

1914 (MCMXIV) was a common year starting on Thursday. ... Two sugar beets - the one on the left has been cultivated to be smoother than the traditional beet, so that it traps less soil. ... For the 1970s rock and roll band, see Bread (band). ... Soho is an area of central Londons West End in the borough the City of Westminster. ... In the UK, Pot Noodle is a specific brand of cup noodles (ramen-style snack). ...

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 Allies: Soviet Union United Kingdom United States and others Axis Powers: Germany Italy Japan and others Commanders Winston Churchill Franklin Roosevelt Joseph Stalin Adolf Hitler Benito Mussolini Hideki Tojo Casualties Military dead: 17,000,000 Civilian dead: 33,000,000 Total dead: 50,000,000 Military dead: 8,000...

References

• Hartley, Dorothy — Food in England, Macdonald, 1954; Little, Brown, 1996, ISBN 0-316-85205-8. This is a charmingly old-fashioned survey of the history of English food from prehistory to 1954, full of folk wisdom and recipes (not all practical).

1. ^ Grove, P., Grove, C. "The History of the 'Ethnic' Restaurant in Britain", Menu Magazine [1]
2. ^ Mrs Beeton, the most famous cookery writer in British history and author of Mrs Beeton's Book of Household Management
3. ^ ^a b c d "Bread in Antiquity", Bakers' Federation website [2]
4. ^ "Unearthing the ancestral rabbit", British Archaeology, Issue 86, January/February 2006 [3]
5. ^ ^a b "Cooking by country: England", recipes4us.co.uk, Feb 2005 [4]
6. ^ "Chives", Steenbergs Organic Pepper & Spice [5]
7. ^ Grieve, M. "Mints", botanical.com - A Modern Herbal [6]
8. ^ Hovis Fact File (PDF)
9. ^ ^{a b c d e} "Food History Timeline", BBC/Open University [7]
10. ^ Lee, J. R. "Philippine Sugar and Environment", Trade Environment Database (TED) Case Studies, 1997 [8]
11. ^ Stolarczyk, J. "Carrot History Part Two - A.D. 200 to date" [9]
12. ^ Turkey Club UK [10]
13. ^ DeWitt, D. "Pepper Profile: Cayenne", fiery-foods.com [11]
14. ^ "Properties and Uses: Parsley", Herbs and Aromas [12]
15. ^ ^a b "Fruits Lemon to Quince", The Foody UK & Ireland [13]
16. ^ Coleman, D. "horseradish", Herb & Spice Dictionary [14]
17. ^ Dunlop, F. "Tea", BBC Food [15]
18. ^ Forbes, K. A. "Bermuda's Flora" [16]
19. ^ "Coffee in Europe", The Roast & Post Coffee Company [17]
20. ^ "Vitamin C - Broccoli, Brussels Sprouts", Your Produce Man, April 2005 [18]
21. ^ Cox, S. "I Say Tomayto, You Say Tomahto...", landscapeimagery.com, 2000 [19]
22. ^ "National Rhubarb Collection", RHS Online, 2006 [20]
23. ^ "Marmite", Unilever brand page [21]
24. ^ "Pot Noodle", Unilever brand page [22]

Published in 1861, Mrs Beetons Book of Household Management was a guide to all aspects of running a household in Victorian Britain. ...

See also

• Cuisines of the World
• List of recipes
• UK topics
• Alcoholic drinks in Britain

A cuisine (from French cuisine, meaning cooking; culinary art; kitchen; itself from Latin coquina, meaning the same; itself from the Latin verb coquere, meaning to cook) is a specific set of cooking traditions and practices, often associated with a place of origin. ... // Recipes by category Albanian cuisine Albanian vegetable pie: article, recipe Baked lamb and yogurt: recipe Baked leeks: recipe Bean Jahni soup: recipe Ellis veal or chicken with walnuts recipe Fërgesë of Tirana with peppers: recipe Fërgesë of Tirana with veal: recipe Fried meatballs: recipe Garlic dressings: recipe... This is a list of topics related to the United Kingdom. ... To meet Wikipedias quality standards, this article or section may require cleanup. ...

External links

Wikimedia Commons has media related to:

Food from Britain

• London Restaurants Guide
• UK Vegetarian Society
• Wikibooks: Cookbook:Cuisine of the United Kingdom
• Food in 1850s London
• Sandwich Guide (UK)
• London Restaurants Booking and Guide
• A selection of British recipes and related information.
• George Orwell: In Defence of English Cooking
• George Orwell: A Nice Cup of Tea
• London Restaurants Review Guide
• Food Yorkshire