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We have longbelieved in four meals a day. Our fare has been influenced by the traditions and tastes fromdifferent parts of the British empire: teas from Ceylon and chutney, kedgeree, and mulligatawnysoup from India.A brief history. British cuisine has always been multicultural, a pot pourri of eclectic styles. Inancient times influenced by the Romans and in medieval times the French.
When the FrankishNormans invaded, they brought with them the spices of the east: cinnamon, saffron, mace,nutmeg, pepper, ginger. Sugar came to England at that time, and was considered a spice -- rareand expensive. Before the arrival of cane sugars, honey and fruit juices were the onlysweeteners. The few Medieval cookery books that remain record dishes that use every spice inthe larder, and chefs across Europe saw their task to be the almost alchemical transformation ofraw ingredients into something entirely new (for centuries the English aristocracy ate Frenchfood) which they felt distinguished them from the peasants.During Victorian times good old British stodge mixed with exotic spices from allover the Empire. And today despite being part of Europe we've kept up our links with thecountries of the former British Empire, now united under the Commonwealth.One of the benefits of having an empire is that the British did learn quite a bit fromthe colonies.
From East Asia (China) they adopted tea (and exported the habit to India), and fromIndia they adopted curry-style spicing, they even developed a line of spicy sauces includingketchup, mint sauce, Worcestershire sauce and deviled sauce to indulge these tastes. Today itwould be fair to say that curry has become a national dish.Among English cakes and pastries, many are tied to the various religious holidays ofthe year.
Hot Cross Buns are eaten on Good Friday, Simnel Cake is for Mothering Sunday, PlumPudding for Christmas, and Twelfth Night Cake for Epiphany.Unfortunately a great deal of damage was done to British cuisine during the twoworld wars. Britain is an island and supplies of many goods became short. The war effort usedup goods and services and so less were left over for private people to consume.
Ships importingfood stuffs had to travel in convoys and so they could make fewer journeys. During The SecondWorld War food rationing began in January 1940 and was lifted only gradually after the war.The British tradition of stews, pies and breads, according to the taste buds of the rest of theworld, went into terminal decline. What was best in England was only that which showed theinfluence of France, and so English food let itself become a gastronomic joke and the French artof Nouvell Cuisine was adopted.In the late 1980's, British cuisine started to look for a new direction. Disenchanted withthe overblown (and under-nourished) Nouvelle Cuisine, chefs began to look a little closer tohome for inspiration.
Calling on a rich (and largely ignored) tradition, and utilising many diverseand interesting ingredients, the basis was formed for what is now known as modern British food.Game has enjoyed a resurgence in popularity although it always had a central role in the Britishdiet, which reflects both the abundant richness of the forests and streams and an old aristocraticprejudice against butchered meats.In London especially, one can not only experiment with the best of British, but the best ofthe world as there are many distinct ethnic cuisines to sample, Chinese, Indian, Italian and Greekrestaurants are amongst the most popular.Although some traditional dishes such as roast beef and Yorkshire pudding, Cornishpasties, steak and kidney pie, bread and butter pudding, treacle tart, spotted dick or fish andchips, remain popular, there has been a significant shift in eating habits in Britain.
Rice and pastahave accounted for the decrease in potato consumption and the consumption of meat has alsofallen. Vegetable and salad oils have largely replaced the use of butter.Roast beef is still the national culinary pride. It is called a "joint," and is served at middayon Sunday with roasted potatoes, Yorkshire pudding, two vegetables, a good strong horseradish,gravy, and mustard.Today there is more emphasis on fine, fresh ingredients in the better restaurants andmarkets in the UK offer food items from all over the world.
Salmon, Dover sole, exotic fruit,Norwegian prawns and New Zealand lamb are choice items. Wild fowl and game are otherspecialties on offer.In fact fish is still important to the English diet, we are after all an island surrounded bysome of the richest fishing areas of the world. Many species swim in the cold offshore waters:sole, haddock, hake, plaice, cod (the most popular choice for fish and chips), turbot, halibut,mullet and John Dory.
Oily fishes also abound (mackerel, pilchards, and herring) as docrustaceans like lobster and oysters. Eel, also common, is cooked into a wonderful pie withlemon, parsley, and shallots, all topped with puff pastry.Regional SpecialitiesDespite recent setbacks beef is still big industry in England, and the Scottish AberdeenAngus is one of our most famous beef-producing breeds. Dairy cattle are also farmed extensively-- England is famous for its creams and butters and for its sturdy and delicious cheeses: Stilton,Cheshire and its rare cousin blue Cheshire, double Gloucester, red Leicester, sage Derby, and ofcourse cheddar.Some of our more interesting dishes include: Beefsteak, Oyster, and Kidney Pudding: Oystersmay seem unlikely in this meat pudding, but their great abundance in the Victorian age andearlier eras inspired cooks to find ways to incorporate them creatively in many different recipes.This steamed pudding combines the meats with mushrooms, onions, tomatoes, andWorcestershire, then wraps the whole in a suet pastry.Black Pudding: invented in Stornoway, Isle of Lewis black pudding is often served as part of atraditional full English breakfast The Great British Breakfast!"And then to breakfast, with what appetite you have." ShakespeareThe great British breakfast is famous (or notorious) throughout the world! Actuallynowadays it is a bit of a myth, today many British people are more likely to have a bowl ofcornflakes or a cup of coffee with a cigarette than to indulge in the wonders of this feast!However that is not to say that the traditional breakfast is dead, far from it, it's just notoften eaten every day of the week.
Speaking as a true Brit I occassionally push the boat out andtreat myself to the full monty (not to be confused with the film of the same name).The typical English breakfast is a 19th century invention, when the majority of Englishpeople adopted the copious meal of porridge, fish, bacon and eggs, toast and marmalade, that hasnow appeared on English breakfast tables for 100 years.The annual consumption in the United Kindgom is 450,000 tonnes of bacon, 5,000 tonnesof sausages and millions of eggs, so you can see the Great British Breakfast is very much aliveand well. It has retained its popularity as one of the country's favourite meals, and survived awhole series of eating trends and food fads.British MusicMusic of the United Kingdom refers all forms of music associated with the UnitedKingdom and its people since its formation in 1707.
It is informed by the History of the UnitedKingdom as a union of four countries, each with their own musical traditions including Churchmusic, court and popular music that we now term folk music. Church music and religious musicin general had been profoundly affected by the Reformation from the sixteenth century, whichcurtailed many of the events associated with such music and forced the development of adistinctive national music of worship and belief. In contrast court music, although having manyunique elements remained much more integrated into wider European culture, often drawing oncomposers born in continental Europe as it developed into modern classical music.
It began toobtain clear national identities in the components of the United Kingdom towards the end of thenineteenth century, producing many composers and musicians of note and drawing on the folktradition.Folk music flourished until the era of industrialisation when it began to be replaced by newforms of popular music, including Music hall and brass bands. Realisation of this led to two folkrevivals, one in the later nineteenth century and the mid-twentieth, which kept folk music as animportant sub-culture within society. In the early twentieth century American influences becamemost dominant in popular music, with young performers producing their own versions ofAmerican music, including rock n' roll from the late 1950s and developing a parallel musicscene. This led to the explosion of the 'British Invasion' of America of the early 1960s,spearheaded by The Beatles, from which point rock music and popular music in general becamesomething of an Anglo-American collaboration, with movements on one side of the ocean beingexported to the other, where they tended to be adapted and turned into new movements, only tobe exported back again.
As a result of these factors the United Kingdom had remained a majorsource of musical innovation and participation in the modern era.Folk Music, Folk Song and Folk Dance are comparatively recent expressions, beingextensions of the term Folk lore, coined in 1846 by the English antiquarian William Thoms todescribe "the traditions, customs, and superstitions of the uncultured classes." The term is furtherderived from the German expression Volk, in the sense of "the people as a whole" as applied topopular and national music by Johann Gottfried Herder and the German Romantics over half acentury earlier.Although English folk ballads and customs like morris dancing (a ritual dance performedwith sticks to the accompaniment of fiddle and/or accordion) have existed for hundreds of yearsor more, they were performed in rural communities and generally not exposed to the widerworld.
But that began to change in the early 20th century with the work of song collectorsFrancis James Child and Cecil Sharp. Were it not for them the English folk/folk-rock scene as itexists today would not have developed without the pioneering work of those two men. Therepertoires of many currently active performers include songs collected by Child, Sharp or both.Child, a native of Boston, Massachusetts, who graduated from Harvard in 1846, producedthe five volume set The English and Scottish Popular Ballads, which contains 305 songs and hasbecome an invaluable sourcebook for performers looking to add to their repertoires.
In 1903,Cecil Sharp bicycled around England collecting ballads and tunes. He lectured about his findingsand in 1911 formed the English Folk Dance Society (which merged with the Folk Song Societyto become the English Folk Song and Dance Society in 1932).
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