British cuisine

from Wikipedia, the free encyclopedia

British cuisine (British cuisine) means the collection of the British Isles -kept gastronomic traditions and practices. Historically, British cuisine is understood to mean “frugal dishes that use high-quality local ingredients and simple sauces to highlight the taste instead of obscuring it.” In doing so, British cuisine absorbed the cultural influences of those who immigrated to Great Britain since 1922 and created new dishes on a “multicultural” basis, like the Anglo-Indian Chicken Tikka Masala , which is celebrated as a “true British national dish” .

Internationally, British cuisine has traditionally been reviled as "unimaginative and heavy", the scope of which supposedly hardly goes beyond an English breakfast and Christmas dinner . Nonetheless, Celtic agriculture and livestock had once produced a variety of foods for the resident Britons. Anglo-Saxon England developed stewing techniques for meat and cabbage long before they became common in continental Europe .

The British Empire made it possible to encounter the refined dishes of the Indian tradition with “intensely hot spices and herbs”. British dishes are fish and chips, the weekly Sunday roast, the steak-and-kidney -Pastete and bangers and mash .

British cuisine has several national and regional variations, including English , Scottish , Welsh and Irish , each with their own specialties. Many are characterized by typical regional names such as Chester , Yorkshire pudding , the Arbroath Smokie or Welsh Cakes .

history

Fish and chips , a popular British take away
The afternoon tea with scones has its origins in the British Empire

The Romano-British farming produced a variety of high quality food due to fertile soils and advanced animal husbandry. Anglo-Saxon England developed certain methods of preparation and the Norman conquest brought among other things. a. exotic spices to England. The sea power Great Britain developed a lively intercontinental spice trade for centuries . In the 16th and 17th centuries, the “plain and simple” food remained the main component of British cuisine with clear connections to neighboring Scandinavian and American cuisine . In the 18th and 19th centuries, the colonial British empire experienced gastronomic influences through refined and spicy dishes, primarily Indian cuisine.

During the world wars, the food shortage led to government rationing, which, due to economic problems, continued to be even more restrictive for several years after the Second World War . This rationing is also seen as a reason for the decline of British cuisine in the 20th century.

In the course of economic development, urbanization and the effects of the Agricultural Revolution , food production developed in the direction of a modern consumer society , the price of which was a restriction of the connection to the rural environment and traditional housekeeping. As a result, food security concerns became increasingly important. Efforts to improve quality and nutritional value in industrial food production led to the creation of the Soil Association in 1946 , whose principles are promoted in organic farming and recognized by a large part of the British population as an integral part of today's food culture.

Modern British cuisine

Kippers for breakfast in England

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

If she is also aiming to reintroduce certain recipes from before the 20th century, she does not see herself as a purely nostalgic movement. When it comes to herbs and spices, in particular, it is less oriented towards exotic dishes than towards local, albeit strongly spiced, traditional dishes.

Part of modern British cuisine is based on influences from Mediterranean cuisine , and recently also from Middle East, Southeast and East Asian cuisines. The originally clear influence of traditional Scandinavian and Central European cuisine , however, is disappearing.

The modern British way of cooking is interpreted as a reaction to food rationing of the 1940s / 1950s. The urge for exotic cuisine was fueled by books by Elizabeth David , for example , whose recipes (mostly from French and Mediterranean cuisine ) required ingredients that were not available in the UK (such as olive oil ). In the 1960s, tourism and the establishment of foreign restaurants in Great Britain spread 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 Program of the BBC Radio 4 .

variants

English Kitchen

English cuisine is shaped by the climate of England , its geography and history. The latter resulted in interactions with other European countries and the import of ingredients and recipes from regions such as North America , China and South Asia during the time of the British Empire and as a result of immigration.

Irish cuisine

Northern Irish cuisine

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

Scottish cuisine

Scottish cuisine encompasses a number of specific cooking traditions and customs associated with Scotland . It is related to British cuisine in many ways, but also has special peculiarities and recipes. Traditional Scottish dishes such as haggis and shortbread exist alongside international dishes established through migration. Scotland is known for the goodness of beef, potatoes and oats. In addition to food, it produces a wide variety of Scottish whiskey .

Welsh cuisine

Welsh cuisine is influenced by other British cuisines. It is true that beef cattle and dairy spreads and Wales has the reputation of beef producers, especially in Carmarthenshire and Pembrokeshire . However, the main production in Wales is sheep and therefore lamb .

Timetable. Emergence of certain foods in the UK

Prehistory (before 43 AD)

  • Mixed grain bread : c. 3700 BC Chr.
  • Dog : perhaps as ritual food
  • Oats : around 1000 BC Chr.
  • Wheat : approx. 500 BC Chr.
  • Rabbit : late Iron Age / early Roman finds

Roman times (43-410)

Middle Ages to the discovery of the New World (410–1492)

  • Tipper : 9th century (from Denmark or Norway)
  • Rye bread : Viking age around 500
  • Peach (imported): Anglo-Saxon

1492-1914

  • Sandwich : 18th century
  • Curry : first appeared on a menu in 1773; first Indian restaurant in 1809
  • Rhubarb (food): early 1800s
  • Fish and chips: 1858 or 1863.
  • Marmite : 1902

After 1914

literature

  • Ed Baines: BritCuisine. The new British cuisine. Verlagsgesellschaft Egmont, Cologne 2009, ISBN 978-3-8025-3684-7 .
  • Patricia Clough: English cooking. A bad reputation is refuted. dtv, Munich 2001, ISBN 3-423-36218-9 .

Web links

Commons : British Cuisine  - Collection of Images, Videos and Audio Files

Individual evidence

  1. UKTV : British cuisine. uktv.co.uk, accessed May 23, 2008 .
  2. BBC E-Cyclopedia: Chicken Tikka Masala. (No longer available online.) BBC , April 20, 2001, formerly the original ; Retrieved September 28, 2007 .  ( Page no longer available , search in web archivesInfo: The link was automatically marked as defective. Please check the link according to the instructions and then remove this notice.@1@ 2Template: Dead Link / news.bbc.co.uk  
  3. ^ A b Colin Spencer: British Food: An Extraordinary Thousand Years of History. Columbia University Press, 2003, ISBN 0-231-13110-0 .
  4. Ina Zweiniger-Bargielowska of 2002.
  5. See C. Stahl: Hungry City: how food shapes our lives. Random House, 2008, ISBN 978-0-7011-8037-9 .
  6. Bread in Antiquity. (No longer available online.) Bakers' Federation website , archived from the original on April 20, 2010 ; Retrieved June 3, 2010 . Info: The archive link was inserted automatically and has not yet been checked. Please check the original and archive link according to the instructions and then remove this notice. @1@ 2Template: Webachiv / IABot / www.bakersfederation.org.uk
  7. ^ Diet and Romano-British Society. Archeozoology , November 28, 2007, accessed June 3, 2010 .
  8. British Archeology , Issue 86, January / February 2006 Archived copy ( memento of the original from September 25, 2014 in the Internet Archive ) Info: The archive link was inserted automatically and has not yet been checked. Please check the original and archive link according to the instructions and then remove this notice. @1@ 2Template: Webachiv / IABot / www.archaeologyuk.org
  9. Cooking by country: England. (No longer available online.) Cooking by Country: England , February 1, 2005, formerly the original ; Retrieved June 3, 2010 .  ( Page no longer available , search in web archivesInfo: The link was automatically marked as defective. Please check the link according to the instructions and then remove this notice.@1@ 2Template: Dead Link / www.recipes4us.co.uk  
  10. "Chives", Steenbergs Organic Pepper & Spice ( Memento of the original dated December 11, 2007 in the Internet Archive ) Info: The archive link was inserted automatically and has not yet been checked. Please check the original and archive link according to the instructions and then remove this notice. @1@ 2Template: Webachiv / IABot / www.steenbergs.co.uk
  11. Coriander. (No longer available online.) Archived from the original on December 13, 2010 ; Retrieved June 3, 2010 . Info: The archive link was inserted automatically and has not yet been checked. Please check the original and archive link according to the instructions and then remove this notice. @1@ 2Template: Webachiv / IABot / www.thebestpossibletaste.co.uk
  12. M. Grieve: Mints. botanical.com - A Modern Herbal , accessed June 3, 2010 .
  13. Hovis Fact File (PDF) ( Memento of the original from October 3, 2008 in the Internet Archive ) Info: The archive link was inserted automatically and has not yet been checked. Please check the original and archive link according to the instructions and then remove this notice. @1@ 2Template: Webachiv / IABot / www.hovisbakery.co.uk
  14. = "Food Timeline", BBC / Open University. (No longer available online.) November 18, 2004, archived from the original on November 18, 2004 ; Retrieved June 3, 2010 .
  15. ^ JR Lee: Philippine Sugar and Environment. Trade Environment Database (TED) Case Studies, 1997 [1]
  16. Stolarczyk, J .: Carrot History Part Two - AD 200 to date. (No longer available online.) March 3, 2005, archived from the original on March 3, 2005 ; Retrieved June 3, 2010 .
  17. ^ Turkey Club UK. Turkeyclub.org.uk, accessed June 3, 2010 .
  18. D. DeWitt: Cayenne. (No longer available online.) Fiery-foods.com , archived from the original on June 14, 2008 ; Retrieved June 3, 2010 . Info: The archive link was inserted automatically and has not yet been checked. Please check the original and archive link according to the instructions and then remove this notice. @1@ 2Template: Webachiv / IABot / www.fiery-foods.com
  19. Properties and use: parsley. on: Herbs and Flavors ( Memento of the original from December 9, 2007 in the Internet Archive ) Info: The archive link was automatically inserted and not yet checked. Please check the original and archive link according to the instructions and then remove this notice. @1@ 2Template: Webachiv / IABot / world.std.com
  20. a b "Fruits Lemon to Quince", The Foody UK & Ireland
  21. D. Coleman: Horseradish. (No longer available online.) Herb & Spice Dictionary , archived from the original on October 1, 1999 ; Retrieved June 3, 2010 . Info: The archive link was inserted automatically and has not yet been checked. Please check the original and archive link according to the instructions and then remove this notice. @1@ 2Template: Webachiv / IABot / www.deancoleman.com
  22. ^ F. Dunlop: Tea. BBC , accessed June 3, 2010 .
  23. ^ KA Forbes: Bermuda's Flora. ( Memento of the original from April 3, 2007 in the Internet Archive ) Info: The archive link was inserted automatically and has not yet been checked. Please check the original and archive link according to the instructions and then remove this notice. @1@ 2Template: Webachiv / IABot / www.bermuda-online.org
  24. Coffee in Europe. The Roast Post & Coffee Company , accessed June 3, 2010 .
  25. ^ The History of Ice Cream canalmuseum.org.uk.
  26. Vitamin C - broccoli, Brussels sprouts. ( Memento of the original from November 14, 2007 in the Internet Archive ) Info: The archive link was inserted automatically and has not yet been checked. Please check the original and archive link according to the instructions and then remove this notice. on: Your Man , April 2005. @1@ 2Template: Webachiv / IABot / www.yourproduceman.com
  27. S. Cox: I say Tomayto, do you say Tomahto ... ", landscapeimagery.com , 2000 [2]
  28. The history of the "ethnic" restaurant in Britain. Menu Magazine , May 2, 1924, accessed June 3, 2010 .
  29. "National Rhubarb Collection", RHS Online , 2006 ( Memento of the original from June 8, 2007 in the Internet Archive ) Info: The archive link was inserted automatically and has not yet been checked. Please check the original and archive link according to the instructions and then remove this notice. @1@ 2Template: Webachiv / IABot / www.rhs.org.uk
  30. Marmite. (No longer available online.) Unilever , archived from the original on September 30, 2009 ; Retrieved June 3, 2010 . Info: The archive link was inserted automatically and has not yet been checked. Please check the original and archive link according to the instructions and then remove this notice. @1@ 2Template: Webachiv / IABot / www.unilever.co.uk