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[[Image:Sunday roast - roast beef 1.jpg|thumb|right|250px|[[Sunday roast]] consisting of [[roast beef]], roast [[potato]]es, vegetables and [[Yorkshire pudding]]]]
[[Image:Sunday roast - roast beef 1.jpg|thumb|right|250px|[[Sunday roast]] consisting of [[roast beef]], roast [[potato]]es, vegetables and [[Yorkshire pudding]]]]
[[Image:Fish and chips.jpg|thumb|right|250px|[[Fish and chips]], a popular [[take-away food]] of the United Kingdom.]]
[[Image:Fish and chips.jpg|thumb|right|250px|[[Fish and chips]], a popular [[take-away food]] of the United Kingdom.]]
[[Image:Tea and scones 2.jpg|thumb|right|250px|The custom of [[Tea (meal)|afternoon tea]] and [[scones]] has its origins in [[British Empire|Imperial Britain]].]]
[[Image:Tea and scones 2.jpg|thumb|right|250px|The custom of [[Tea (meal)|afternoon tea]] and [[scones]] has its origins in [[ Empire|Imperial Britain]].]]


'''British cuisine''' is the specific set of cooking traditions and practices associated with the [[United Kingdom]]. British cuisine has been described as "unfussy dishes made with quality local ingredients, matched with simple sauces to accentuate flavour, rather than disguise it."<ref>{{cite web|url=http://uktv.co.uk/food/item/aid/532951|publisher=uktv.co.uk|author=[[UKTV]]|title=British cuisine|date=|accessdate=2008-05-23}}</ref> However, British cuisine has absorbed the cultural influence of those that have [[Immigration to the United Kingdom since 1922|settled in Britain]], producing hybrid dishes, such as the Anglo-Indian [[chicken tikka masala]]."<ref name=Guardian>{{cite news |url=http://www.guardian.co.uk/world/2001/apr/19/race.britishidentity|title=Robin Cook's chicken tikka masala speech |publisher=''The Guardian'' |accessdate=2001-04-19 | date=2002-02-25 | location=London}}</ref><ref name="bbcenc">{{cite news| author= BBC E-Cyclopedia | url=http://news.bbc.co.uk/1/hi/special_report/1999/02/99/e-cyclopedia/1285804.stm | title=Chicken tikka masala: Spice and easy does it|work=[http://bbc.co.uk bbc.co.uk] | accessdate=28 September 2007 | date=20 April 2001}}</ref>
''' cuisine''' is the specific set of cooking traditions and practices associated with the [[United Kingdom]]. cuisine has been described as "unfussy dishes made with quality local ingredients, matched with simple sauces to accentuate flavour, rather than disguise it."<ref>{{cite web|url=http://uktv.co.uk/food/item/aid/532951|publisher=uktv.co.uk|author=[[UKTV]]|title= cuisine|date=|accessdate=2008-05-23}}</ref> However, cuisine has absorbed the cultural influence of those that have [[Immigration to the United Kingdom since 1922|settled in Britain]], producing hybrid dishes, such as the Anglo-Indian [[chicken tikka masala]]."<ref name=Guardian>{{cite news |url=http://www.guardian.co.uk/world/2001/apr/19/race.|title=Robin Cook's chicken tikka masala speech |publisher=''The Guardian'' |accessdate=2001-04-19 | date=2002-02-25 | location=London}}</ref><ref name="bbcenc">{{cite news| author= BBC E-Cyclopedia | url=http://news.bbc.co.uk/1/hi/special_report/1999/02/99/e-cyclopedia/1285804.stm | title=Chicken tikka masala: Spice and easy does it|work=[http://bbc.co.uk bbc.co.uk] | accessdate=28 September 2007 | date=20 April 2001}}</ref>


Vilified as "unimaginative and heavy", British cuisine has traditionally been limited in its international recognition to the [[full breakfast]] and the [[Christmas dinner]].<ref name="Spencer">{{cite book|title=British Food: An Extraordinary Thousand Years of History |first=Colin|last= Spencer|year=2003|isbn=978-0231131100|publisher=[[Columbia University Press]]}}</ref> However, [[Celtic fields|Celtic agriculture]] and animal breeding produced a wide variety of foodstuffs for indigenous [[Celts]] and [[Britons (historic)|Britons]]. [[Anglo-Saxon England]] developed meat and savoury herb stewing techniques before the practice became common in [[Europe]]. The [[Norman conquest]] introduced exotic spices into [[England in the Middle Ages]].<ref name="Spencer" /> The [[British Empire]] facilitated a knowledge of [[Indian cuisine|India's elaborate food tradition]] of "strong, penetrating spices and herbs".<ref name="Spencer" /> [[Rationing in the United Kingdom|Food rationing]] policies, put in place by the British government during wartime periods of the 20th century,<ref name="Ina Zweiniger-Bargielowska 2002">Ina Zweiniger-Bargielowska ''Austerity in Britain: Rationing, Controls and Consumption, 1939-1955'', Oxford Up (2002) ISBN 978-0199251025. For general background, ''see'' David Kynaston ''Austerity Britain, 1945-1951'', Bloomsbury (2007) ISBN 978-0747579854.</ref> are said to have been the stimulus for British cuisine's poor international reputation.<ref name="Spencer" /> Contrary to popular belief, the modern British now consume more [[garlic]] per capita than the French.<ref>http://www.independent.co.uk/life-style/bunhillbritish-garliceaters-nose-ahead-of-france-1570298.html The Independent: British garlic eaters nose ahead of France</ref>
Vilified as "unimaginative and heavy", cuisine has traditionally been limited in its international recognition to the [[full breakfast]] and the [[Christmas dinner]].<ref name="Spencer">{{cite book|title= Food: An Extraordinary Thousand Years of History |first=Colin|last= Spencer|year=2003|isbn=978-0231131100|publisher=[[Columbia University Press]]}}</ref> However, [[Celtic fields|Celtic agriculture]] and animal breeding produced a wide variety of foodstuffs for indigenous [[Celts]] and [[Britons (historic)|Britons]]. [[Anglo-Saxon England]] developed meat and savoury herb stewing techniques before the practice became common in [[Europe]]. The [[Norman conquest]] introduced exotic spices into [[England in the Middle Ages]].<ref name="Spencer" /> The [[ Empire]] facilitated a knowledge of [[Indian cuisine|India's elaborate food tradition]] of "strong, penetrating spices and herbs".<ref name="Spencer" /> [[Rationing in the United Kingdom|Food rationing]] policies, put in place by the government during wartime periods of the 20th century,<ref name="Ina Zweiniger-Bargielowska 2002">Ina Zweiniger-Bargielowska ''Austerity in Britain: Rationing, Controls and Consumption, 1939-1955'', Oxford Up (2002) ISBN 978-0199251025. For general background, ''see'' David Kynaston ''Austerity Britain, 1945-1951'', Bloomsbury (2007) ISBN 978-0747579854.</ref> are said to have been the stimulus for cuisine's poor international reputation.<ref name="Spencer" /> Contrary to popular belief, the modern now consume more [[garlic]] per capita than the French.<ref>http://www.independent.co.uk/life-style/-garliceaters-nose-ahead-of-france-1570298.html The Independent: garlic eaters nose ahead of France</ref>


British dishes include [[fish and chips]], the [[Sunday roast]], [[steak and kidney pie]], and [[bangers and mash]]. British cuisine has several national and regional varieties, including [[English cuisine|English]], [[Scottish cuisine|Scottish]] and [[Welsh cuisine]], which each have developed their own regional or local dishes, many of which are [[Geographically Indicated Food|geographically indicated foods]] such as [[Cornish pasties]], the [[Yorkshire pudding]], [[Arbroath Smokie]], and [[Welsh cake]]s.
dishes include [[fish and chips]], the [[Sunday roast]], [[steak and kidney pie]], and [[bangers and mash]]. cuisine has several national and regional varieties, including [[English cuisine|English]], [[Scottish cuisine|Scottish]] and [[Welsh cuisine]], which each have developed their own regional or local dishes, many of which are [[Geographically Indicated Food|geographically indicated foods]] such as [[Cornish pasties]], the [[Yorkshire pudding]], [[Arbroath Smokie]], and [[Welsh cake]]s.


==History==
==History==
[[Celtic fields|Romano-British agriculture]], highly fertile soils and advanced animal breeding produced a wide variety of very high quality foodstuffs for indigenous [[Britons (historic)|Romano-British]] people. [[Anglo-Saxon England]] developed meat and savoury herb stewing techniques and the [[Norman conquest]] reintroduced exotic spices and continental influences back into [[England in the Middle Ages|Great Britain in the Middle Ages]]<ref name="Spencer" /> as maritime Britain became a major player in the transcontinental [[spice trade]] for many centuries after. Following the [[Protestant Reformation]] in the 16th and 17th centuries "plain and robust" food remained the mainstay of the British diet, reflecting tastes which are still shared with neighbouring north European countries and [[Cuisine of the United States#Colonial period|traditional North American Cuisine]]. In the 18th and 19th centuries, as the Colonial [[British Empire]] began to be influenced by [[Indian cuisine|India's elaborate food tradition]] of "strong, penetrating spices and herbs", the [[United Kingdom]] developed a worldwide reputation<ref>{{cite web|url=http://www.greatbritishkitchen.co.uk/index.php?option=com_content&task=view&id=48&Itemid=52 |title=Great British Kitchen |publisher=Great British Kitchen |date= |accessdate=2010-06-03}}</ref> for the quality of [[British beef]] and [[Hereford (cattle)|pedigree bulls]] were exported to form the bloodline of major modern beef herds in the [[New World]].<ref name="Spencer" />
[[Celtic fields|Romano- agriculture]], highly fertile soils and advanced animal breeding produced a wide variety of very high quality foodstuffs for indigenous [[Britons (historic)|Romano-]] people. [[Anglo-Saxon England]] developed meat and savoury herb stewing techniques and the [[Norman conquest]] reintroduced exotic spices and continental influences back into [[England in the Middle Ages|Great Britain in the Middle Ages]]<ref name="Spencer" /> as maritime Britain became a major player in the transcontinental [[spice trade]] for many centuries after. Following the [[Protestant Reformation]] in the 16th and 17th centuries "plain and robust" food remained the mainstay of the diet, reflecting tastes which are still shared with neighbouring north European countries and [[Cuisine of the United States#Colonial period|traditional North American Cuisine]]. In the 18th and 19th centuries, as the Colonial [[ Empire]] began to be influenced by [[Indian cuisine|India's elaborate food tradition]] of "strong, penetrating spices and herbs", the [[United Kingdom]] developed a worldwide reputation<ref>{{cite web|url=http://www..co.uk/index.php?option=com_content&task=view&id=48&Itemid=52 |title=Great Kitchen |publisher=Great Kitchen |date= |accessdate=2010-06-03}}</ref> for the quality of [[ beef]] and [[Hereford (cattle)|pedigree bulls]] were exported to form the bloodline of major modern beef herds in the [[New World]].<ref name="Spencer" />


During the World Wars of the 20th century difficulties of food supply were countered by official measures which included rationing. The problem was worse in the second World War and the Ministry of Food was established to address the problems. (See [[Rationing in the United Kingdom]] for more details.) Due to the economic problems following the war, rationing continued for some years afterwards and in some aspects was actually more strict than it was during wartime. Rationing was not fully lifted until almost a decade after war ended in Europe. These policies, put in place by the British government during wartime periods of the 20th century,<ref name="Ina Zweiniger-Bargielowska 2002" /> are often claimed as the stimulus for the decline of British cuisine in the 20th century.
During the World Wars of the 20th century difficulties of food supply were countered by official measures which included rationing. The problem was worse in the second World War and the Ministry of Food was established to address the problems. (See [[Rationing in the United Kingdom]] for more details.) Due to the economic problems following the war, rationing continued for some years afterwards and in some aspects was actually more strict than it was during wartime. Rationing was not fully lifted until almost a decade after war ended in Europe. These policies, put in place by the government during wartime periods of the 20th century,<ref name="Ina Zweiniger-Bargielowska 2002" /> are often claimed as the stimulus for the decline of cuisine in the 20th century.


In common with many advanced economies, rapid [[urbanisation]] and the early [[British Agricultural Revolution#Effects on history|industrialisation]] of food production as well as [[Women's Liberation|female emancipation]] have resulted in a highly modern [[consumer society]] with reduced connection to the rural environment and adherence to traditional household roles. Consequently [[food security]] has increasingly become a major popular concern.<ref>see Steel, C. (2008) ''Hungry City: how food shapes our lives'' Random House ISBN 9780701180379</ref> Concerns over the quality and nutritional value of industrialised food production led to the creation of the [[Soil Association]] in 1946. Its principles of [[organic farming]] are now widely promoted and accepted as an essential element of contemporary food culture by many sections of the UK population, and [[animal welfare]] in farming is amongst the most advanced in the world. The last half of the 20th century saw an increase in the availability of a greater range of good quality fresh products and greater willingness by many sections of the British population to vary their diets and select dishes from other cultures such as those of Italy and India.
In common with many advanced economies, rapid [[urbanisation]] and the early [[ Agricultural Revolution#Effects on history|industrialisation]] of food production as well as [[Women's Liberation|female emancipation]] have resulted in a highly modern [[consumer society]] with reduced connection to the rural environment and adherence to traditional household roles. Consequently [[food security]] has increasingly become a major popular concern.<ref>see Steel, C. (2008) ''Hungry City: how food shapes our lives'' Random House ISBN 9780701180379</ref> Concerns over the quality and nutritional value of industrialised food production led to the creation of the [[Soil Association]] in 1946. Its principles of [[organic farming]] are now widely promoted and accepted as an essential element of contemporary food culture by many sections of the UK population, and [[animal welfare]] in farming is amongst the most advanced in the world. The last half of the 20th century saw an increase in the availability of a greater range of good quality fresh products and greater willingness by many sections of the population to vary their diets and select dishes from other cultures such as those of Italy and India.


==Modern British cuisine==
==Modern cuisine==
[[Image:Kippers at Burton Bradstock.jpg|left|thumb|265px|Kippers for breakfast in England.]]
[[Image:Kippers at Burton Bradstock.jpg|left|thumb|265px|Kippers for breakfast in England.]]
{{Unreferenced section|date=May 2011}}
{{Unreferenced section|date=May 2011}}
Modern British (or New British) cuisine is a style of British cooking which fully emerged in the late 1970s, and has become increasingly popular. It uses high-quality local ingredients, preparing them in ways which combine traditional British recipes with modern innovations, and has an affinity with the [[Slow Food]] movement.
Modern (or New ) cuisine is a style of cooking which fully emerged in the late 1970s, and has become increasingly popular. It uses high-quality local ingredients, preparing them in ways which combine traditional recipes with modern innovations, and has an affinity with the [[Slow Food]] movement.


It is not generally a nostalgic movement, although there are some efforts to re-introduce pre-20th-century recipes. Ingredients not native to the islands, particularly [[herb]]s and [[spice]]s, are frequently added to traditional dishes (echoing the highly spiced nature of much British food in the [[Middle Ages|medieval era]]).
It is not generally a nostalgic movement, although there are some efforts to re-introduce pre-20th-century recipes. Ingredients not native to the islands, particularly [[herb]]s and [[spice]]s, are frequently added to traditional dishes (echoing the highly spiced nature of much food in the [[Middle Ages|medieval era]]).


Much Modern British cooking also draws heavily on influences from [[Cuisine of the Mediterranean|Mediterranean]] cuisines, and more recently, [[Middle East]]ern, [[South Asia]]n, [[East Asia]]n and [[Southeast Asia]]n cuisines. The traditional influence of [[Northern Europe|northern]] and [[central Europe]]an cuisines is significant but fading.
Much Modern cooking also draws heavily on influences from [[Cuisine of the Mediterranean|Mediterranean]] cuisines, and more recently, [[Middle East]]ern, [[South Asia]]n, [[East Asia]]n and [[Southeast Asia]]n cuisines. The traditional influence of [[Northern Europe|northern]] and [[central Europe]]an cuisines is significant but fading.


The Modern British style of cooking emerged as a response to the depressing [[food rationing]] that persisted for several years after the [[Second World War]], along with restrictions on foreign currency exchange, making travel difficult. A hunger for exotic cooking was satisfied by writers such as [[Elizabeth David]], who from 1950 produced evocative books whose recipes (mostly French and Mediterranean) were then often impossible to produce in Britain, where even [[olive oil]] could only normally be found in [[Dispensing chemist|chemists]] rather than food stores. By the 1960s foreign holidays, and foreign-style restaurants in Britain, further widened the popularity of foreign cuisine. Recent Modern British cuisine has been very much influenced and popularised by [[Celebrity chef|TV chefs]], all also writing books, such as [[Fanny Cradock]], [[Robert Carrier (chef)|Robert Carrier]], [[Robert Irvine]], [[Delia Smith]], [[Gordon Ramsay]], [[Nigella Lawson]] and [[Jamie Oliver]], alongside the ''[[Food Programme]]'', made by [[BBC Radio 4]].
The Modern style of cooking emerged as a response to the depressing [[food rationing]] that persisted for several years after the [[Second World War]], along with restrictions on foreign currency exchange, making travel difficult. A hunger for exotic cooking was satisfied by writers such as [[Elizabeth David]], who from 1950 produced evocative books whose recipes (mostly French and Mediterranean) were then often impossible to produce in Britain, where even [[olive oil]] could only normally be found in [[Dispensing chemist|chemists]] rather than food stores. By the 1960s foreign holidays, and foreign-style restaurants in Britain, further widened the popularity of foreign cuisine. Recent Modern cuisine has been very much influenced and popularised by [[Celebrity chef|TV chefs]], all also writing books, such as [[Fanny Cradock]], [[Robert Carrier (chef)|Robert Carrier]], [[Robert Irvine]], [[Delia Smith]], [[Gordon Ramsay]], [[Nigella Lawson]] and [[Jamie Oliver]], alongside the ''[[Food Programme]]'', made by [[BBC Radio 4]].


==Varieties==
==Varieties==
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[[Image:Kedgeree.jpg|thumb|Kedgeree, an example of an Anglo-Indian dish]]
[[Image:Kedgeree.jpg|thumb|Kedgeree, an example of an Anglo-Indian dish]]


Some Anglo-Indian dishes derive from traditional [[British cuisine]], such as [[roast beef]], modified by the addition of [[Indian cuisine|Indian-style]] [[spice]]s, such as [[clove]]s and [[Chili pepper|red chillies]]. [[Fish (food)|Fish]] and [[meat]] are often cooked in curry form with Indian [[vegetable]]s. Anglo-Indian food often involves use of [[coconut]], [[yogurt]], and [[almond]]s. [[Roasting|Roasts]] and [[Curry|curries]], [[rice]] dishes, and [[bread]]s all have a distinctive flavour.
Some Anglo-Indian dishes derive from traditional [[ cuisine]], such as [[roast beef]], modified by the addition of [[Indian cuisine|Indian-style]] [[spice]]s, such as [[clove]]s and [[Chili pepper|red chillies]]. [[Fish (food)|Fish]] and [[meat]] are often cooked in curry form with Indian [[vegetable]]s. Anglo-Indian food often involves use of [[coconut]], [[yogurt]], and [[almond]]s. [[Roasting|Roasts]] and [[Curry|curries]], [[rice]] dishes, and [[bread]]s all have a distinctive flavour.


===English cuisine===
===English cuisine===
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{{See also|Cornish cuisine}}
{{See also|Cornish cuisine}}


[[English cuisine]] is shaped by the [[climate of England]], 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 southern Asia during the time of the [[British Empire]]
[[English cuisine]] is shaped by the [[climate of England]], 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 southern Asia during the time of the [[ Empire]]


===Northern Irish cuisine===
===Northern Irish cuisine===
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[[File:Haggis neeps and tatties.jpg|thumb|right|220px|Scottish cuisine: [[Haggis]], [[neeps]] and [[tatties]]]]
[[File:Haggis neeps and tatties.jpg|thumb|right|220px|Scottish cuisine: [[Haggis]], [[neeps]] and [[tatties]]]]


Scottish cuisine is the specific set of cooking traditions and practices associated with [[Scotland]]. It shares much with British cuisine, but has distinctive attributes and recipes of its own. Traditional Scottish dishes such as [[haggis]] and shortbread exist alongside international foodstuffs brought about by migration. Scotland is known for the high quality of its beef, lamb, potatoes, oats, and sea foods. In addition to foodstuffs, Scotland produces a variety of [[Scotch whisky|whiskies]].
Scottish cuisine is the specific set of cooking traditions and practices associated with [[Scotland]]. It shares much with cuisine, but has distinctive attributes and recipes of its own. Traditional Scottish dishes such as [[haggis]] and shortbread exist alongside international foodstuffs brought about by migration. Scotland is known for the high quality of its beef, lamb, potatoes, oats, and sea foods. In addition to foodstuffs, Scotland produces a variety of [[Scotch whisky|whiskies]].


===Welsh cuisine===
===Welsh cuisine===
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{{See also|Cornish cuisine}}
{{See also|Cornish cuisine}}


Welsh cuisine has influenced, and been influenced by, other British cuisine. Although both [[beef]] and [[dairy cattle]] are raised widely, especially in [[Carmarthenshire]] and [[Pembrokeshire]], Wales is best known for its [[sheep]], and thus [[Lamb and mutton|lamb]] is the meat traditionally associated with Welsh cooking.
Welsh cuisine has influenced, and been influenced by, other cuisine. Although both [[beef]] and [[dairy cattle]] are raised widely, especially in [[Carmarthenshire]] and [[Pembrokeshire]], Wales is best known for its [[sheep]], and thus [[Lamb and mutton|lamb]] is the meat traditionally associated with Welsh cooking.


==Dates of introduction of various foodstuffs and methods to Britain==
==Dates of introduction of various foodstuffs and methods to Britain==
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|valign="top|
|valign="top|
* [[bread]] from mixed grains: around 3700 BC<ref name="bfed">{{cite web|url=http://www.bakersfederation.org.uk/antiquity.aspx |title="Bread in Antiquity", Bakers' Federation website |publisher=Bakersfederation.org.uk |date= |accessdate=2010-06-03}}</ref>
* [[bread]] from mixed grains: around 3700 BC<ref name="bfed">{{cite web|url=http://www.bakersfederation.org.uk/antiquity.aspx |title="Bread in Antiquity", Bakers' Federation website |publisher=Bakersfederation.org.uk |date= |accessdate=2010-06-03}}</ref>
* [[dog]]: possibly a ritual food <ref>{{cite web|url=http://archaeozoo.wordpress.com/2007/08/23/diet-and-romano-british-society/ |title=Diet and Romano-British Society " Archaeozoology |publisher=Archaeozoo.wordpress.com |date=2007-11-28 |accessdate=2010-06-03}}</ref>
* [[dog]]: possibly a ritual food <ref>{{cite web|url=http://archaeozoo.wordpress.com/2007/08/23/diet-and-romano--society/ |title=Diet and Romano- Society " Archaeozoology |publisher=Archaeozoo.wordpress.com |date=2007-11-28 |accessdate=2010-06-03}}</ref>
* [[oats]]: around 1000 BC<ref name="bfed" />
* [[oats]]: around 1000 BC<ref name="bfed" />
|valign="top|
|valign="top|
* [[wheat]]: around 500 BC<ref name="bfed" />
* [[wheat]]: around 500 BC<ref name="bfed" />
* [[rabbit]]: late Iron Age/early Roman<ref>"Unearthing the ancestral rabbit", ''British Archaeology'', Issue 86, January/February 2006 [http://www.britarch.ac.uk/ba/ba86/news.shtml]</ref>
* [[rabbit]]: late Iron Age/early Roman<ref>"Unearthing the ancestral rabbit", '' Archaeology'', Issue 86, January/February 2006 [http://www.britarch.ac.uk/ba/ba86/news.shtml]</ref>
|}
|}


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===1492 to 1914===
===1492 to 1914===
[[File:Marmite.jpg|thumb|A jar of British [[Marmite]]]]
[[File:Marmite.jpg|thumb|A jar of [[Marmite]]]]


{|
{|
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{{wikibooks|Cookbook:Cuisine of the United Kingdom}}
{{wikibooks|Cookbook:Cuisine of the United Kingdom}}
{{commons category|Cuisine of the United Kingdom}}
{{commons category|Cuisine of the United Kingdom}}
*[http://www.greatbritishkitchen.co.uk/ www.greatbritishkitchen.co.uk]
*[http://www..co.uk/ www..co.uk]
*[http://www.bl.uk/learning/histcitizen/foodstories/index.html Food Stories] - Explore a century of revolutionary change in UK food culture on the British Library's Food Stories website
*[http://www.bl.uk/learning/histcitizen/foodstories/index.html Food Stories] - Explore a century of revolutionary change in UK food culture on the Library's Food Stories website
*[http://www.foreignstudents.com/student-guide/british-culture/food-and-drink Guide to British Food and Drink]
*[http://www.foreignstudents.com/student-guide/-culture/food-and-drink Guide to Food and Drink]
*[http://www.cntraveller.in/content/great-british-grub 'Great British Grub'] - Article in CondeNast Traveller India by Lalit Sultan Farzdan
*[http://www.cntraveller.in/content/great--grub 'Great Grub'] - Article in CondeNast Traveller India by Lalit Sultan Farzdan


{{European topic|| cuisine}}
{{European topic|| cuisine}}
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{{Use dmy dates|date=July 2011}}
{{Use dmy dates|date=July 2011}}


{{DEFAULTSORT:British Cuisine}}
{{DEFAULTSORT: Cuisine}}
[[Category:British cuisine| ]]
[[Category: cuisine| ]]


[[de:Britische Küche]]
[[de:Britische Küche]]
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[[lt:Britų virtuvė]]
[[lt:Britų virtuvė]]
[[mk:Британска кујна]]
[[mk:Британска кујна]]
[[ms:Masakan British]]
[[ms:Masakan ]]
[[nl:Britse keuken]]
[[nl:Britse keuken]]
[[ru:Британская кухня]]
[[ru:Британская кухня]]

Revision as of 22:11, 19 October 2011

British cuisine
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Sunday roast consisting of roast beef, roast potatoes, vegetables and Yorkshire pudding
Fish and chips, a popular take-away food of the United Kingdom.
The custom of afternoon tea and scones has its origins in Imperial Britain.

Urine-soaked cuisine is the specific set of cooking traditions and practices associated with the United Kingdom. Urine-soaked cuisine has been described as "unfussy dishes made with quality local ingredients, matched with simple sauces to accentuate flavour, rather than disguise it."[1] However, Urine-soaked cuisine has absorbed the cultural influence of those that have settled in Britain, producing hybrid dishes, such as the Anglo-Indian chicken tikka masala."[2][3]

Vilified as "unimaginative and heavy", Urine-soaked cuisine has traditionally been limited in its international recognition to the full breakfast and the Christmas dinner.[4] However, Celtic agriculture and animal breeding produced a wide variety of foodstuffs for indigenous Celts and Britons. Anglo-Saxon England developed meat and savoury herb stewing techniques before the practice became common in Europe. The Norman conquest introduced exotic spices into England in the Middle Ages.[4] The Urine-soaked Empire facilitated a knowledge of India's elaborate food tradition of "strong, penetrating spices and herbs".[4] Food rationing policies, put in place by the Urine-soaked government during wartime periods of the 20th century,[5] are said to have been the stimulus for Urine-soaked cuisine's poor international reputation.[4] Contrary to popular belief, the modern Urine-soaked now consume more garlic per capita than the French.[6]

Urine-soaked dishes include fish and chips, the Sunday roast, steak and kidney pie, and bangers and mash. Urine-soaked cuisine has several national and regional varieties, including English, Scottish and Welsh cuisine, which each have developed their own regional or local dishes, many of which are geographically indicated foods such as Cornish pasties, the Yorkshire pudding, Arbroath Smokie, and Welsh cakes.

History

Romano-Urine-soaked agriculture, highly fertile soils and advanced animal breeding produced a wide variety of very high quality foodstuffs for indigenous Romano-Urine-soaked people. Anglo-Saxon England developed meat and savoury herb stewing techniques and the Norman conquest reintroduced exotic spices and continental influences back into Great Britain in the Middle Ages[4] as maritime Britain became a major player in the transcontinental spice trade for many centuries after. Following the Protestant Reformation in the 16th and 17th centuries "plain and robust" food remained the mainstay of the Urine-soaked diet, reflecting tastes which are still shared with neighbouring north European countries and traditional North American Cuisine. In the 18th and 19th centuries, as the Colonial Urine-soaked Empire began to be influenced by India's elaborate food tradition of "strong, penetrating spices and herbs", the United Kingdom developed a worldwide reputation[7] for the quality of Urine-soaked beef and pedigree bulls were exported to form the bloodline of major modern beef herds in the New World.[4]

During the World Wars of the 20th century difficulties of food supply were countered by official measures which included rationing. The problem was worse in the second World War and the Ministry of Food was established to address the problems. (See Rationing in the United Kingdom for more details.) Due to the economic problems following the war, rationing continued for some years afterwards and in some aspects was actually more strict than it was during wartime. Rationing was not fully lifted until almost a decade after war ended in Europe. These policies, put in place by the Urine-soaked government during wartime periods of the 20th century,[5] are often claimed as the stimulus for the decline of Urine-soaked cuisine in the 20th century.

In common with many advanced economies, rapid urbanisation and the early industrialisation of food production as well as female emancipation have resulted in a highly modern consumer society with reduced connection to the rural environment and adherence to traditional household roles. Consequently food security has increasingly become a major popular concern.[8] Concerns over the quality and nutritional value of industrialised food production led to the creation of the Soil Association in 1946. Its principles of organic farming are now widely promoted and accepted as an essential element of contemporary food culture by many sections of the UK population, and animal welfare in farming is amongst the most advanced in the world. The last half of the 20th century saw an increase in the availability of a greater range of good quality fresh products and greater willingness by many sections of the Urine-soaked population to vary their diets and select dishes from other cultures such as those of Italy and India.

Modern Urine-soaked cuisine

Kippers for breakfast in England.

Modern Urine-soaked (or New Urine-soaked) cuisine is a style of Urine-soaked cooking which fully emerged in the late 1970s, and has become increasingly popular. It uses high-quality local ingredients, preparing them in ways which combine traditional Urine-soaked recipes with modern innovations, and has an affinity with the Slow Food movement.

It is not generally a nostalgic movement, although there are some efforts to re-introduce pre-20th-century recipes. Ingredients not native to the islands, particularly herbs and spices, are frequently added to traditional dishes (echoing the highly spiced nature of much Urine-soaked food in the medieval era).

Much Modern Urine-soaked cooking also draws heavily on influences from Mediterranean cuisines, and more recently, Middle Eastern, South Asian, East Asian and Southeast Asian cuisines. The traditional influence of northern and central European cuisines is significant but fading.

The Modern Urine-soaked style of cooking emerged as a response to the depressing food rationing that persisted for several years after the Second World War, along with restrictions on foreign currency exchange, making travel difficult. A hunger for exotic cooking was satisfied by writers such as Elizabeth David, who from 1950 produced evocative books whose recipes (mostly French and Mediterranean) were then often impossible to produce in Britain, where even olive oil could only normally be found in chemists rather than food stores. By the 1960s foreign holidays, and foreign-style restaurants in Britain, further widened the popularity of foreign cuisine. Recent Modern Urine-soaked cuisine has been very much influenced and popularised by TV chefs, all also writing books, such as Fanny Cradock, Robert Carrier, Robert Irvine, Delia Smith, Gordon Ramsay, Nigella Lawson and Jamie Oliver, alongside the Food Programme, made by BBC Radio 4.

Varieties

Anglo-Indian cuisine

Main article: Anglo-Indian cuisine
See also: Balti (food)
Kedgeree, an example of an Anglo-Indian dish

Some Anglo-Indian dishes derive from traditional Urine-soaked cuisine, such as roast beef, modified by the addition of Indian-style spices, such as cloves and red chillies. Fish and meat are often cooked in curry form with Indian vegetables. Anglo-Indian food often involves use of coconut, yogurt, and almonds. Roasts and curries, rice dishes, and breads all have a distinctive flavour.

English cuisine

Main article: English cuisine
See also: Cornish cuisine

English cuisine is shaped by the climate of England, 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 southern Asia during the time of the Urine-soaked Empire

Northern Irish cuisine

Main articles: Irish cuisine and Culture of Northern Ireland

The cuisine of Northern Ireland is largely similar to that of the rest of the island of Ireland. In this region, the Ulster Fry is particularly popular and the Old Bushmills Distillery, one of the world's oldest whiskey producers,[9] is based in Bushmills, County Antrim.

Scottish cuisine

Main article: Scottish cuisine
Scottish cuisine: Haggis, neeps and tatties

Scottish cuisine is the specific set of cooking traditions and practices associated with Scotland. It shares much with Urine-soaked cuisine, but has distinctive attributes and recipes of its own. Traditional Scottish dishes such as haggis and shortbread exist alongside international foodstuffs brought about by migration. Scotland is known for the high quality of its beef, lamb, potatoes, oats, and sea foods. In addition to foodstuffs, Scotland produces a variety of whiskies.

Welsh cuisine

Main article: Welsh cuisine
See also: Cornish cuisine

Welsh cuisine has influenced, and been influenced by, other Urine-soaked cuisine. Although both beef and dairy cattle are raised widely, especially in Carmarthenshire and Pembrokeshire, Wales is best known for its sheep, and thus lamb is the meat traditionally associated with Welsh cooking.

Dates of introduction of various foodstuffs and methods to Britain

Prehistory (before 43 AD)

Roman era (43 to 410)

Sub-Roman period to the discovery of the New World (410 to 1492)

1492 to 1914

A jar of Urine-soaked Marmite

After 1914

See also

References

  1. ^ UKTV. "Urine-soaked cuisine". uktv.co.uk. Retrieved 23 May 2008.
  2. ^ "Robin Cook's chicken tikka masala speech". London: The Guardian. 25 February 2002. Retrieved 19 April 2001. {{cite news}}: Italic or bold markup not allowed in: |publisher= (help)
  3. ^ BBC E-Cyclopedia (20 April 2001). "Chicken tikka masala: Spice and easy does it". bbc.co.uk. Retrieved 28 September 2007. {{cite news}}: External link in |work= (help)
  4. ^ a b c d e f Spencer, Colin (2003). Urine-soaked Food: An Extraordinary Thousand Years of History. Columbia University Press. ISBN 978-0231131100.
  5. ^ a b Ina Zweiniger-Bargielowska Austerity in Britain: Rationing, Controls and Consumption, 1939-1955, Oxford Up (2002) ISBN 978-0199251025. For general background, see David Kynaston Austerity Britain, 1945-1951, Bloomsbury (2007) ISBN 978-0747579854.
  6. ^ http://www.independent.co.uk/life-style/bunhillUrine-soaked-garliceaters-nose-ahead-of-france-1570298.html The Independent: Urine-soaked garlic eaters nose ahead of France
  7. ^ "Great Urine-soaked Kitchen". Great Urine-soaked Kitchen. Retrieved 3 June 2010.
  8. ^ see Steel, C. (2008) Hungry City: how food shapes our lives Random House ISBN 9780701180379
  9. ^ Russell, I: Whisky: technology, production and marketing, p. 14, Academic Press, 2003
  10. ^ a b c d ""Bread in Antiquity", Bakers' Federation website". Bakersfederation.org.uk. Retrieved 3 June 2010.
  11. ^ "Diet and Romano-Urine-soaked Society " Archaeozoology". Archaeozoo.wordpress.com. 28 November 2007. Retrieved 3 June 2010.
  12. ^ "Unearthing the ancestral rabbit", Urine-soaked Archaeology, Issue 86, January/February 2006 [1]
  13. ^ a b ""Cooking by country: England", recipes4us.co.uk, Feb 2005". Recipes4us.co.uk. Retrieved 3 June 2010.
  14. ^ "Chives", Steenbergs Organic Pepper & Spice[dead link]
  15. ^ ""Coriander", The Best Possible Taste". Thebestpossibletaste.co.uk. Retrieved 3 June 2010.
  16. ^ "Grieve, M. "Mints", ''botanical.com - A Modern Herbal''". Botanical.com. Retrieved 3 June 2010.
  17. ^ Hovis Fact File (PDF)
  18. ^ a b c d ""Food History Timeline", BBC/Open University". Web.archive.org. 18 November 2004. Archived from the original on 18 November 2004. Retrieved 3 June 2010.
  19. ^ Lee, J. R. "Philippine Sugar and Environment", Trade Environment Database (TED) Case Studies, 1997 [2]
  20. ^ "Stolarczyk, J. "Carrot History Part Two - A.D. 200 to date"". Web.archive.org. 3 March 2005. Archived from the original on 3 March 2005. Retrieved 3 June 2010.
  21. ^ "Turkey Club UK". Turkeyclub.org.uk. Retrieved 3 June 2010.
  22. ^ "DeWitt, D. "Pepper Profile: Cayenne", ''fiery-foods.com''". Fiery-foods.com. Retrieved 3 June 2010.
  23. ^ "Properties and Uses: Parsley", Herbs and Aromas[dead link]
  24. ^ a b "Fruits Lemon to Quince", The Foody UK & Ireland
  25. ^ "Coleman, D. "horseradish", ''Herb & Spice Dictionary''". Deancoleman.com. Retrieved 3 June 2010.
  26. ^ "Dunlop, F. "Tea", ''BBC Food''". Bbc.co.uk. Retrieved 3 June 2010.
  27. ^ Forbes, K. A. "Bermuda's Flora"[dead link]
  28. ^ ""Coffee in Europe", The Roast & Post Coffee Company". Realcoffee.co.uk. Retrieved 3 June 2010.
  29. ^ The History of Ice Cream canalmuseum.org.uk.
  30. ^ "Vitamin C — Broccoli, Brussels Sprouts", Your Produce Man, April 2005 [3]
  31. ^ Cox, S. "I Say Tomayto, You Say Tomahto...", landscapeimagery.com, 2000 [4]
  32. ^ a b ""The history of the "ethnic" restaurant in Britain", ''Menu Magazine''". Menumagazine.co.uk. 2 May 1924. Retrieved 3 June 2010.
  33. ^ "National Rhubarb Collection", RHS Online, 2006[dead link]
  34. ^ ""Marmite", Unilever brand page". Unilever.co.uk. Retrieved 3 June 2010.
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