Transcript British Food

BRITISH FOOD
Done by Victorya Corneva, a pupil of the 8th “A” form
The Aim of Research is to
learn out more about the people of
Great Britain, their customs and
traditions, their food as one of the
parts of everyday and festival life.
The practical aim is to learn out
about the awareness of English
learners about British food, to
learn out more about the language
of food, to make up the glossary
of typical English food and
suggest some recipes of British
cuisine.
The tasks are:
• to learn books and articles about food,
• to look for different examples of descriptions of meals and food in the
original literature,
•to classify examples of food in accordance to its purpose,
• to analyze the answers of English learners about food,
•to raise interest and motivation to learning English .
The subject of the research is British food, the object is
Lexicology and Sociology, learning out how traditions and customs
can change the language.
To learn it we have used some methods of research such as
comparative, linguistic and contextual analyses.
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." However, British cuisine
has absorbed the cultural
influence of those that have
setled in Britain, producing
hybrid dishes, such as the
Anglo-Indian chicken tikka
masala."
British
cuisine
has
traditionally been limited in its
international recognition to the
full breakfast, fish and chips,
and the Christmas dinner.
Other famous British dishes
include the Sunday roast,
steak
and
kidney
pie,
shepherd’s pie, and banger
and mash. British cuisine has
many regional varieties within
the broader categories of
English, Scotish, Welsh, and
Irish cuisine. Each have
developed their own regional
or local dishes, many of which
are geographically indicated
foods such as Cornish pasties,
the Yorkshire pudding, Abroath
Smokie Abroath, and Welsh
cakes.
English Cuisine
English cuisine is shaped by the
climate of England, its island
geography and its history. 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.
Traditional meals have ancient origins,
such as bread and cheese, roasted
and stewed meats, meat and game
pies, boiled vegetables and broths,
and freshwater and saltwater fish.
Bread
There is a wide variety of traditional breads
in Great Britain, often baked in a rectangular
tin. Round loaves are also produced, such
as the North East England speciality called a
stottie cake. A cottage loaf is made of two
balls of dough, one on top of the other, to
form a figure-of-eight shape. A cob is a
small round loaf. There are many variations
on bread rolls, such as baps, barns,
breadcakes and so on.
Rhy bread is mostly eaten in the form of
Scandinavian-style crisp bread. Malt loaf is
a dark, heavy and sweet bread.
Cheese
English cheese is generally hard, and
made from cows' milk. Cheddar
cheese, originally made in the village
of Cheddar, is by far the most common
type, with many variations. Tangy
Cheshire, salty Caerphilly, Sage
Derby, Lancashire Cheese, Red
Leicester, creamy Double Gloucester
and sweet Wensleydale are some
traditional regional varieties. Cheddar
and the rich, blue-veined Stilton have
both been called the king of English
cheeses. Cornish Yarg is a successful
modern variety.
Fish and seafood
Although a wide variety of fish are
caught in British waters, the English
tend to mainly eat only a few species.
Cod, haddok, plaice, huss, and skate
are the fish-and-chip shop favourites.
A few other species, such as coley
and
pollock are found in the
anonymous form of breadcrumbed
fishcakes and fishfingers. Pilchards
(large sardines), feature in the Cornish
speciality, Stargazy Pie.
Salmon, haddok, mackerel or herring
may be smoked, the last in the form of
kippers, buckling or bloaters. Herring
may also be served pickled as
rollmops.
Pies, pastries and savoury puddings
The English tradition of meat pies
dates back to the Middle Ages, when
an open top pie crust was used as the
container for serving the meat and was
called a coffyn.
Meat pies generally contain standard
fillings
such
as
chicken-andmushroom, steak and ale, minced beef
and onion, lamb, mixed game or meatand-potato.
Pork Pie is usually eaten cold. Open
pies or flans are generally served for
dessert with fillings of seasonal fruit.
Sausages
English sausages are colloquially
known as "bangers". They are usually
made from fresh meats and rarely
smoked, dried, or strongly flavoured.
Sausages form the basis of toad in the
hole, where they are combined with a
batter similar to a Yorkshire pudding
and baked in the oven, this can be
served with an onion gravy made by
frying sliced onions for anywhere over
an hour on a low heat then mixed with
a stock, wine or ale then reduced to
form a sauce or gravy used in bangers
and mash. Sausages can also be
wrapped in pastry to form a sausage
roll, which can be served hot or cold.
Slices of cold sausage roll are a
popular snack food served at parties.
Sandwiches
England can claim to have given the
world the word “sandwich”. English
sandwiches are made with two slices
of bread, or some kind of roll. Fillings
such as pickled relishes and
Gentleman’s Relish could also be
considered
distinctively
English.
Common types of sandwich are roast
beef, chicken salad, ham and mustard,
cheese and pickle, egg , mayonnaise,
prawn mayonnaise, tuna, marmite and
jam.
Meals
Breakfast
Full English breakfast with bubble and
squeak, sausage, bacon, grilled tomatoes
and eggs.
A light breakfast might consist of breakfast
cereal, muesli, boiled or scrambled eggs,
toasts and conserves or sometimes
poached kippers. A traditional full English
breakfast includes bacon (traditionally back
bacon, less commonly streaky bacon),
poached, fried or scrambled eggs, fried or
grilled tomatoes, fried mushrooms, fried
bread or toast with butter, sausages and
black pudding, usually served with a mug
of tea.
Afternoon tea
A cream tea, comprising tea taken
with scones, clotted cream and
raspberry jam.
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.
There are also fairy cakes, simple
small sponge cakes which can be
iced or eaten plain. Nationwide,
assorted biscuits and sandwiches are
eaten. Generally, however, the
teatime meal has been replaced by
snacking, or simply dispensed with.
The Sunday roast
The Sunday dinner traditionally includes roast
potatoes (or boiled or mashed potatoes)
accompanying a roasted joint of meat such as
roast beef, lamb, pork, or a roast chicken and
assorted
other
vegetables,
themselves
generally boiled and served with a gravy or
roasted with the meat in its juices, which are
then used as or added to the gravy. Sauces and
jellies are chosen depending on the type of
meat: horseradish or various mustards for beef,
mint sauce or mint or redcurrant jelly for lamb,
apple sauce for pork, and cranberry sauce for
turkey.
Yorkshire
pudding
normally
accompanies beef (although traditionally served
in Yorkshire, as a starter, from the days when
meat was scarce so was served first as a
"filler"), sage and onion stuffing pork, and
usually parsley stuffing chicken; gravy is now
often served as an accompaniment to the main
course.
Dessert
Traditional desserts are generally
served hot and are highly calorific. A
number are variations on suet pudding
, and "pudding" is an alternative name
for the dessert course in England.
Sponge cake is the basis of sticky
toffee pudding and treacle sponge
pudding. Crumbles such as rhubarb
crumble have a crunchy topping over
stewed fruit. Other hot desserts
include apple pie, treacle tart, Gypsy
tart, Eton mess and trifle are served as
cold desserts.
Sweet dishes
Apple pie
Summer pudding
Christmas pudding
Madeira cake
Blueberry White Stilton
Northern Irish Cuisine
Irish cuisine is a style of cooking
originating from Ireland or developed
by Irish people. It evolved from
centuries of social and political
change. The cuisine takes its influence
from the crops grown and animals
farmed in its temperate climate.
Representative Irish dishes are Irish
stew, bacon cabbage, potato, boxty,
coddle, and colcannon.
From the Middle Ages the dominant
feature of the rural economy was the
herding of cattle. The meat produced
was mostly the preserve of the gentry
and nobility. The poor generally made
do with milk, butter, cheese, and offal,
supplemented with oats and barley.
Potatoes form the basis for many
traditional Irish dishes. The potato was
introduced into Ireland in the second
half of the 16th century, initially as a
garden crop.
The potato is also a good source of
many
vitamins
and
minerals,
particularly vitamin C when fresh.
Common foods
•Dairy: butter, milk, buttermilk, cheese ;
•Grains: barley, oats, wheat
• Freshwater fish: trout, salmon (frequently smoked)
•Seafood: mackarel, cod, shellfish (particularly mussels, oysters and
lobster)
•Vegetables : cabbage, curly kale, potatoes, tomatoes, carrots, onions
•Fruits : apple, pear, plum, blackberry, strawberry, raspberry, rhubarb
•Meat : beef, chicken, geese, lamb, mutton, pork, offal.
Traditional foods
Breads
•Barmbrack - a kind of currant cake
which
contains
a
golden
ring.
Traditionally eaten around Halloween.
•Blaa
•Goody - a dessert dish
•Soda bread - a popular yeast free bread
•Wheaten bread
•Potato bread
•Veda bread
Pork dishes
•Bacon and cabbage
•Black pudding - a traditional dish made
from pigs blood, barley and seasoning
•Coddle - main ingredients: pork
sausage, back bacon and potato
•Crubeens - pig's trotters
•Skirts and kidneys - a kind of pork stew
Potato dishes
•Boxty - a kind of potato pancake
•Champ - main ingredients: mashed
potato, scallions, butter and milk
•Colcannon - main ingredients:
mashed potato, kale or cabbage, and
butter
Shepherd's Pie/Cottage Pie - main
ingredients: mashed potato, minced
lamb/beef and vegetables
Scottish cuisine
Scottish cuisine is the specific set of
cooking traditions and practices
associated with Scotland.
Scotland's natural larder of game,
dairy products, fish, fruit, and
vegetables is the chief factor in
traditional Scots cooking, with a high
reliance on simplicity and a lack of
spices from abroad, as these were
often very expensive. The mobile
nature of Scots society in the past
required food that should not spoil
quickly. It was common to carry a
small bag of oatmeal that could be
transformed into a basic porridge or
oatcakes using a girdle (griddle).
Scottish foods
These foods are traditional to or originate in Scotland.
Soups
Cullen Skink
Baud bree
Cock-a-leekie soup
Game soup
Hairst Bree (or Hotch potch)
Partan bree
Scotch broth
Cereals
Porridge
Sowans
Skirlie
Dairy and Cheese
Bishop Kennedy
Carola
Criffel
Crowdie
Dunlop cheese
Gigha
Lanark Blue
Caboc
Dunsyre Blue
Puddings and Desserts
Burnt Cream
Apple Frushie
Blaeberry pie
Carrageen Moss
Clootie Dumpling
In addition to independent
fast-food outlets, in the 1960s
American-style burger bars and
other restaurants such as
Wimpy were introduced, and in
the 1980s, McDonald's, Burger
King, Pizza Hut and Kentucky
Fried Chicken appeared in
Scotland.
Welsh cuisine
Welsh cuisine is the specific set of
cooking
traditions
and
practices
associated with the country of Wales. It
has influenced, and been influenced by,
other British cuisine. Beef and dairy
cattle are raised widely. Sheep farming is
extensive in the country and lamb is the
meat traditionally associated with Welsh
cooking, particularly in dishes such as
roast lamb with fresh mint sauce. Welsh
cooking
often
includes
seafood,
especially close to the coast, where
fishing culture is strong and fisheries are
common. The vegetable leek, because of
its role as the country's national
vegetable, is also used frequently in
Welsh cuisine.
•Tatws Pum Munud (English: five minute
potatoes), a traditional Welsh stew, made with
potatoes, vegetables and bacon, and cooked on
top of the stove.
•Welsh rarebit or Welsh rabbit, although now
synonymous with Wales, the origins of this dish
are unclear and the name may actually be an
ironic English reference to Welsh cuisine. The
Welsh term for this dish is caws pobi, meaning
baked cheese.
•Bara brith, "speckled bread", is a sweet bread
which originated in Wales.
•Shepherd's pie, a type of lamb meat pie made
with mashed potatoes, is often associated with
Wales.
•Crempogau are Welsh buttermilk pancakes.
•Faggots are Welsh meatballs made from lamb or
pig's liver, onions and a cereal binder.
•Glamorgan sausage is cheese, eggs and
breadcrumbs in the shape of a sausage.
•Laverbread, or Bara Lawr in Welsh, is a Welsh
seaweed delicacy. The laver is mixed with
oatmeal, which is formed into patties and usually
fried in bacon fat.
•Leek soup
Welsh dishes
Cheese
Cheese has long been a
traditional food of Wales,
with Welsh Rarebit being a
popular national dish by
Tudor times, though known
then as caws pobi. The best
known Welsh cheese is
Caerphilly
though
many
other types exist, including Y
Fenni,
Tintern
and
Pantysgawn. Popular brands
include Black Bomber made
by the Snowdonia Cheese
Company
and
Collier's
Powerful Welsh Cheddar.
Thanks for your attention!