British cuisine

British cooking (British cuisine ) is the sum of the well-kept in the British Isles gastronomic traditions and practices. Historically, British cuisine is meant by " frugal dishes, matched with quality local ingredients and simple sauces that highlight the flavor, rather than disguise it. " The British cuisine took the cultural influences on those who immigrated to the United Kingdom since 1922, created new dishes on " multicultural " basis, such as the "true British national dish " celebrated Anglo-Indian chicken tikka masala.

The British cuisine has been traditionally reviled internationally as " unimaginative and heavy", the scope of allegedly hardly goes beyond English breakfast and Christmas dinner. However, the Celtic land and livestock had once spawned a variety of food for the local Britons. In Anglo-Saxon England was developed Schmortechniken for meat and cabbage, long before they were common in continental Europe.

The British Empire facilitated the encounter with the refined dishes of Indian tradition with " intensely hot spices and herbs ." British dishes include fish and chips, the weekly Sunday roast, steak and kidney pie and the bangers and mash.

The British cuisine distinguishes several national and regional varieties, including English, Scottish, Welsh and Irish, have each developed their own specialties. Some are characterized by typical regional designation such as Chester, Yorkshire pudding, Arbroath Smokie, or the Welsh Cakes.

4.1 prehistory (before 43 AD)
4.2 Roman period ( 43-410 )
4.3 Middle Ages to the discovery of the New World ( 410-1492 )
4.4 1492-1914
4.5 After 1914

History

Due to fertile soils and advanced animal husbandry The Romano-British agriculture produced a variety of high quality food. The Anglo-Saxon England developed certain methods of preparation and the Norman conquest brought, inter alia, exotic spices to England. The naval power Britain developed over the centuries a lively intercontinental spice trade. In the 16th and 17th century, the " plain and simple " food main ingredient remained British cuisine with strong links to neighboring Scandinavian cuisine and American cuisine. In the 18th and 19th centuries, the colonial British Empire learned gastronomic influences of refined and spicy food especially Indian cuisine.

During the world wars, food shortages led to rationing of government that have been pursued even more restrictive because of economic problems after the Second World War for a few years. In this rationing also a reason for the decline of British cuisine in the 20th century is seen.

In the course of economic development, urbanization and the impact of the Agricultural Revolution, the food production developed towards a modern consumer society, whose prize was a limitation of the connection to the rural environment and the traditional financial management. Consequently, the concern of food security has become increasingly important. Efforts to quality and nutritional value in industrial food production led in 1946 to the creation of the Soil Association, whose principles are promoted in organic farming and are recognized by a large proportion of the UK population as essential element of today's food culture.

The modern British cuisine

The modern British cuisine (also New British Cuisine ) emerged in the late 1970s and is enjoying increasing popularity. It uses high-quality ingredients, combining traditional British recipes with modern innovation and has a tendency to Slow Food movement.

If they also pursue the reintroduction of certain recipes from the period before the 20th century, it does not see itself as a purely nostalgic movement. Especially with herbs and spices it is based on less exotic, because of local, although spicy, traditional dishes.

Part of the modern British cuisine is based on influences from the Mediterranean cuisine, more recently, the Middle East, Southeast, and East Asian cuisines. Originally significant influence of traditional Scandinavian and Central European cuisine fades, however.

The modern British style of cooking is interpreted as a reaction to the food rationing of 1940er/1950er years. The urge for exotic cuisine was fueled by books about Elizabeth David, whose recipes (mostly from the French and Mediterranean cuisine) required ingredients that were not available in the UK (such as olive oil). In the 1960s, spread through tourism and the establishment of foreign restaurants in the UK, the popularity of foreign cuisine. The current modern British cuisine is strongly influenced and popularized by TV chefs and their cookbooks, as Fanny Cradock, Robert Carrier, Delia Smith, Gordon Ramsay, Nigella Lawson and Jamie Oliver and the Food Programme BBC Radio 4

Variants

English Kitchen

The English cuisine is influenced by the climate of England, its geography and history. For the latter, there are interdependencies with other European countries and the importing of ingredients and recipes from regions such as North America, China and South Asia in the time of the British Empire and as a result of immigration result.

Irish cuisine

Northern Irish cuisine

The Northern Irish cuisine is largely comparable to that in the Irish Republic. In this region, the Ulster Fry is particularly popular.

Scottish cuisine

The Scottish cuisine includes a number of specific cooking traditions and practices, which are in connection with Scotland. It is in many respects the British cuisine, but also has special characteristics and recipes. Traditional Scottish dishes such as haggis and shortbread exist alongside established by international migration dishes. Scotland is known for the quality of beef, potatoes and oats. Besides food, it produces a variety of Scotch whiskey.

Welsh Kitchen

The Welsh cuisine is under the influence of other British kitchens. Although beef cattle and dairy cattle are widespread and Wales has the reputation of beef producers, especially in Carmarthenshire and Pembrokeshire. However, one produced in Wales in the main, sheep, and thus lamb.