ENGLISH CUISINE.

ENGLISH FOOD. 

Traditional foods have very ancient origins, such as bread, cheese, roast and stewed meat, patty, vegetables, broths and freshwater and saltwater fish. The fourteenth-century cookbook, Forme of Cury, contains recipes from these origins and dates back to the royal court of Richard II.

In 1953, Britain's first celebrity chef, Philip Harben, published Traditional Dishes of Britain. Its chapter titles simply listed "the stereotypical stalwarts of the British diet", from Cornish pasty and Yorkshire pudding to shortbread, Lancashire hotpot, steak and kidney pudding, jellied eels, clotted cream, and fish & chips. Panayi noted that Harben began with contradictions and unsupported claims, naming Britain's supposed reputation for the worst food in the world, but claiming that the country's cooks were technically unmatched and that the repertoire of national dishes was the largest of any country's.

Dishes:

Fish & chips: Fish and chips were introduced to England by Spanish and Portuguese migrants, derivating this dish from “el pescaíto Frito in XIX century.




Pasty: It is said that its beginnings are in XIII century charter that was granted by Henry III to the town of Great Yarmouth. The town is bound to send to the sheriffs of Norwich every year one hundred herrings, baked in twenty-four pasties, which the sheriffs have to deliver to the lord of the manor of East Carlton who is then to convey them to the King.




Spotted Dick with custard: The dish is first attested in Alexis Soyer’s The modern Housewife or Ménagère, published in 1849. From 19 century, its sauce (custard) dates from Roman and medieval times. The name has long been a source of amusement and double entendres, to the point that the catering staff of Flintshire County Council decided in 2009 to rename it to "Spotted Richard" because of all the jokes they were receiving.






Ice Cream cone: Edible cones were mentioned in Mrs. A. B. Marshall’s Cookery Book, in 1888 in England. Antonio Valvona, an ice cream merchant from Manchester, patented a biscuit cup producing machine in 1902.

Melton Mowbray pork pie: The Melton Mowbray (1780) pork pie is named after Melton Mowbray, a town in Leicestershire. Melton pies became popular among fox hunters in the area in the late eighteenth century.

The uncured meat of a Melton pie is grey in color when cooked; the meat is chopped, rather than minced. The pie is made with a hand-formed crust, giving the pie a slightly irregular shape after baking. As the pies are baked free-standing, the sides bow outwards, rather than being vertical as with mold-baked pies.

Bangers and mash: sausages, from Roman time and mashed potato (1588–1593).

Steak and kidney pudding: Steak and kidney pudding is a savory pudding made by enclosing diced beef steak and lamb's or pig's kidney pieces in gravy in a suet pastry.

Cream Tea: A cream tea is a form of afternoon tea light meal, consisting of tea taken with a combination of scones, clotted cream, and jam.

The exact origin of "cream tea" is disputed, although there is evidence to suggest that the tradition already existed at Tavistock Abbey in Devon in the 11th century.

Full English Breakfast: A full breakfast is a breakfast meal that typically includes bacon, sausages, eggs and a beverage such as coffee or tea.

Sunday Roast: The Sunday roast is a traditional British main meal that is typically served on Sunday, consisting of roasted meat, roast potato, and accompaniments such as Yorkshire pudding, stuffing, vegetables, and gravy.

Tea Sandwich: A tea sandwich is a small prepared sandwich meant to be eaten at afternoon tea time. The bread is traditionally white, thinly sliced, and buttered. Spreads might include butter, cream cheese or mayonnaise mixtures, and the sandwiches often feature fresh vegetables such as radishes, olives, cucumber, asparagus, or watercress.