British cuisine
British cuisine
British cuisine (pronunciation: /ˈbrɪtɪʃ kwiˈzin/) is the specific set of cooking traditions and practices associated with the United Kingdom. The cuisine has been shaped by the island's rich history, from the influence of the Romans to the impact of the spice trade during the Empire era.
Etymology
The term "cuisine" is derived from French, which in turn originates from the Latin coquere, meaning "to cook". The adjective "British" is derived from "Britannia", the Roman name for the geographical region of Great Britain.
History
British cuisine has a long history, with its roots dating back to the Roman times. The Romans introduced a variety of foodstuffs and cooking techniques to Britain, including the use of spices and herbs. The medieval period saw the development of unique British dishes such as pottage and meat pies.
During the Empire era, British cuisine was heavily influenced by the cuisines of its colonies, particularly India. This led to the creation of dishes such as chicken tikka masala, which is now considered a classic British dish.
Key Dishes
Some key dishes in British cuisine include:
- Fish and Chips: A popular take-away food, traditionally made with battered and fried fish served with chips (fries).
- Full English Breakfast: A hearty meal typically consisting of bacon, eggs, sausages, black pudding, baked beans, tomatoes, and toast.
- Sunday Roast: A traditional British meal that typically includes roasted meat, roast potato, and accompaniments such as Yorkshire pudding, stuffing, vegetables and gravy.
Related Terms
External links
- Medical encyclopedia article on British cuisine
- Wikipedia's article - British cuisine
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