Hey readers! Writing after a long lime.. Twelfth is one tough year..
Anyways, here is an interesting article about English Cuisine.
English cuisine encompasses the cooking styles, traditions and recipes associated with the land of Her Majesty. It has distinctive attributes of its own, but also shares influences, largely due to the importation 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.
In the Early Modern Period the food of England was historically characterised by its simplicity of approach and a reliance on the high quality of natural produce. This was in no small part influenced by England’s Puritan flavour at the time, and resulted in a traditional cuisine which tended to veer from strong flavours, such as garlic, and an avoidance of complex sauces which were commonly associated with Catholic Continental political affiliations. It is possible the effects of this can still be seen in traditional cuisine.
A traditional English breakfast in one of the most filling experiences one can have. It includes various ingredients like bacon, eggs (poached, fried, and devilled), tomatoes, mushrooms, bread, sausages, pudding, and most importantly, TEA.
It can be as simple as tea and toast, or it can also become a multi course meal. The English refer to a full breakfast as a Full English or a Full ‘Monty’.
A full breakfast is usually reserved for holidays and special occasions, but there are several eateries all over England that actually specialise in All-Day Breakfasts.
It is a widespread stereotype that the English “drop everything” for a teatime meal in the mid-afternoon. This is no longer the case in the workplace, and is rarer in the home than it once was.
A formal teatime meal is now often an accompaniment to tourism, particularly in Devon and neighbouring counties, where comestibles may include scones with jam and clotted cream (together known as a cream tea). There are also fairy cakes (simple small sponge cakes which can be iced or eaten plain).
Nationwide, assorted biscuits and sandwiches are eaten. Nowadays, however, the teatime meal has been replaced by snacking, or simply dispensed with.
Sandwiches are an integral part of English food. They are consumed mostly for a quick lunch or during afternoon tea. England can claim to have given the world the word ”sandwich”, although the eponymous John Montagu, 4th Earl of Sandwich was not the first to add a filling to bread.
English sandwiches are made with two slices of bread, or some kind of roll. Common types of sandwich are roast beef, chicken salad, ham and mustard, cheese and pickle, BLT, egg mayonnaise, prawn mayonnaise, tuna, marmite and jam.
A dainty form of sandwich, cut into small squares, without crusts, and often filled with cucumber, is served at genteel gatherings, such as Royal Garden parties.
Robust sandwiches made from thick slices are called “doorsteps” and are often served in pubs.
[box_dark]Food Writers & Chefs[/box_dark]
Notable English food writers and chefs include:
- Mary Berry
- Heston Blumenthal
- Fanny Cradock
- Johnnie Cradock
- Elizabeth David
- Clarissa Dickson Wright
- Keith Floyd
- Graham Kerr
- Nigella Lawson
- Jamie Oliver
- Lorraine Pascale
- Marguerite Patten
- Gordon Ramsay
- Gary Rhodes
- Nigel Slater
- Delia Smith
- Rick Stein
- Antony Worrall Thompson
- Marco Pierre White