Colegiul Naional Avram Iancu, Cmpeni

Lucrare de atestat profesional

Traditional British Food

&lue Anchor Stea' and Stilton (ie )ith Ama*ing (u astr+

Student : Danciu Cristina Class : "II #$I$%$

Teacher : Su ana !elicia

CONTENTS
Traditional British Food..............................................................................................1 CONTENTS................................................................................................................2 Chapter I.Foreword....................................................................................................3 Chapter II. Introduction...............................................................................................4
Chapter III: istor!.................................................................................................................. "

III.1 # $rie% histor!......................................................................................................" III.2 British %ood toda! ..............................................................................................."

Chapter I&: The 'reat British Brea(%ast).................................................................................* Chapter &: +unch, -inner and Supper.....................................................................................

&.1. +unch................................................................................................................... &.2. -inner and Supper............................................................................................... Chapter &I. /ies, /uddin0s, Buns and Ca(es...........................................................1 &I.1.Chocolate............................................................................................................2 Chapter &II. The Sunda! 3oast.................................................................................2 &II.1. ow it all $e0an..............................................................................................14 &II.2. British Cheese................................................................................................14 &II.3. Fish and Chips................................................................................................12 &II.4. Ban0ers and 5ash..........................................................................................13 Chapter &II.Conclusion............................................................................................13

Chapter I.Foreword
I have chosen to present Traditional &ritish !ood ,ecause I consider this domain reall+ e-citing or me, as a )oman$ I al)a+s )anted to ind out more a,out the oreign coo'er+ and the traditional ood inside the .nited /ingdom )ill ,e de initel+ a realm o entertainment and art$ To ,egin )ith, I )ould li'e to sa+ that I en0o+ coo'ing, I do not hide rom )or'ing in the 'itchen so I learned even since I )as a little child ho) to handle )ith recipes and various t+pes o ood$ 1o)ever, I have never studied the traditional ood o a countr+ in particular$ This is the ,est )a+ or me to ac2uire 'no)ledge in this land o tastes and lavours$ #oreover, 3reat &ritain is a countr+ )ith huge histor+ in gastronom+ and I thin' it is more than )orth+ o a detailed presentation a,out its ,est ood$ The &rittish cheese or the special &rittish pies are 0ust some o the dishes that ,ecame trademar's over the +ears and are no) )orld)ide recognised simpl+ as delicac+$ !or me, coo'er+ is not 0ust a )or'$ 4hen )anted, it can ,e a piece o art, a )a+ o spending +our time use ull+$ To sum up, I am con ident that I )ill improve m+ general 'no)ledge in coo'er+ a ter stud+ing the traditional &rittish ood and even e-periment some o the recipes$I hope +ou )ill en0o+ too, m+ presentation o the Traditional &rittish !ood$

Chapter II. Introduction

In most %uropean countries, there is a general practice to have lunch )ith the amil+$ In &ritain the practice is some)hat di erent$ In general, the+ pre er to have their meals at their place o )or' or school or college$ The reason or this practice is that in most cases, the+ have their place o )or' ar rom )here the+ live$ That changes on Sunda+$ Sunda+ is a holida+$ So on Sunda+ the )hole amil+ sit together to en0o+ their lunch$ In general, lunch on Sunda+ is considered the ,est all )ee'$ &ee roast and 5or'shire pudding are o ten seen on the dining ta,le on this da+$ These are ver+ traditional &ritish ood$ 4ith time ever+ thing changes and ood ha,its are no e-ception to this$ %nglish ood has also ta'en the patterns rom other cuisines to develop it and to ma'e it richer$ The %nglish ood has its oodie ans around the )orld$ The &ritish ood )as o ten tagged as ,lunt and rugal unli'e its !rench and Italian counterparts$ The econom+ o &ritain )as largel+ responsi,le or this$ 4ith Industrial revolution the countr+ sa) the ,irth o t)o classes the rich industrialists and the la,or class$ The la,or class could not a ord ,e+ond rugal meals$ &ut )ith change in the economic scenario o the masses the ood ha,its o the &ritish has also altered$ The ood ha,it o a nation is a good indicator o its economic status$ Chocolate is something )ith )hich all o us are amiliar around the )orld$ &ritish chocolate en0o+s certain popularit+ or its taste and lavor$ &ut it )as the Spanish people )ho ,rought chocolate to %urope rom Incas and A*tecs$ Soon chocolate ,ecame one o the avorite drin's among the %uropeans$ There )ere chocolate houses all over %urope )ho served hot chocolate and other delicacies o cocoa$ &ritain )as no e-ception$ The countr+ sa) its irst chocolate house in the +ear 6789$ Till date &ritish chocolate has retained its popularit+ round the )orld$ 4hen )e are tal'ing a,out chocolate )e have to tal' a,out :ohn Cad,ur+$ During the earl+ 6;th centur+ he opened up his shop$ 1e started as a co ee and tea dealer$ In the due course o time he started selling cocoa ,eans and hot chocolate$ Toda+ the ,rand name Cad,ur+ has ,ecome s+non+mous )ith mil'+ chocolate$ 1ot chocolate is not onl+ delicious ,ut at the same time it is also an energ+ drin'$ No)ada+s )e get man+ modi ied versions o energ+ drin's$ <uco*ade and =i,ena are popular &ritish energ+ drin's$ Toda+ the+ are used mainl+ ta'en ,+ the sports persons$ &ro)n sauce is

a ver+ popular in the &ritish cuisines$ &esides chocolate there are other aspects o &ritish ood$ The+ are ish and chips, ,anger and mash and the Sunda+ roast, stea' and 'idne+ pie$ The &ritish ood is a conglomeration o %nglish, Scottish and 4elsh cuisine$ %ach o these has an individual taste o their o)n$ !oods li'e Cheshire cheese, the 5or'shire pudding, Ar,roath Smo'ie, and 4elsh ca'es en0o+ popularit+ around the )orld$

Chapter III: History III.1 A brief history

4henever people visit the &ritish Isles, the+ 0ust cannot get over the )onder ul taste o &ritish cuisine$ Although it has ,een the su,0ect o much ridicule rom its %uropean counterparts, &ritish cuisine has one o the longest histories ,esides ,eing a great dining e-perience$ Some o the inest restaurants in the )orld serve &ritish cuisine$ 4ith the increasing diversit+ o the population, man+ ne) cultures and in luences have penetrated the preparation o &ritish ood in the countr+$ .n ortunatel+ a great deal o damage )as done to &ritish cuisine during the t)o )orld )ars$ &ritain is an island and supplies o man+ goods ,ecame short$ The )ar e ort used up goods and services and so less )ere le t over or private people to consume$ Ships importing ood stu s had to travel in convo+s and so the+ could ma'e e)er 0ourne+s$ During the second )orld )ar ood rationing ,egan in :anuar+ 6;>? and )as li ted onl+ graduall+ a ter the )ar$ The &ritish tradition o ste)s, pies and ,reads, according to the taste ,uds o the rest o the )orld, )ent into terminal decline$ 4hat )as ,est in %ngland )as onl+ that )hich sho)ed the in luence o !rance, and so %nglish ood let itsel art ,ecome o a gastronomic 0o'e and the !rench Nouvell Cuisine )as adopted$

III. British food today

In the late 6;@?As, &ritish cuisine started to loo' or a

ne) direction$ Disenchanted )ith the over,lo)n Band underCnourishedD Nouvelle Cuisine, che s ,egan to loo' a little closer to home or inspiration$ Calling on a rich Band largel+ ignoredD tradition, and utilising man+ diverse and interesting ingredients, the ,asis )as ormed or )hat is no) 'no)n as modern &ritish ood$ In <ondon especiall+, one can not onl+ e-periment )ith the ,est o &ritish, ,ut the ,est o the )orld as there are man+ distinct ethnic cuisines to sample, Chinese, Indian, Italian and 3ree' restaurants are amongst the most popular$ Although some traditional dishes such as roast ,ee and 5or'shire pudding, Cornish pasties, stea' and 'idne+ pie, ,read and ,utter pudding, treacle tart, spotted dic' or ish and chips, remain popular, there has ,een a signi icant shi t in eating ha,its in &ritain$$ Eegeta,le and salad oils have largel+ replaced the use o ,utter$

Chapter IV: The Great British Breakfast!

FAnd then to ,rea' ast, )ith )hat appetite +ou have$F Sha'espeare The great &ritish ,rea' ast is amous Bor notoriousD throughout the )orldG Actuall+ no)ada+s it is a ,it o a m+th, toda+ man+ &ritish people are more li'el+ to have a ,o)l o corn la'es or a cup o co ee )ith a cigarette than to indulge in the )onders o this eastG 1o)ever that is not to sa+ that the traditional ,rea' ast is dead, ar rom it, itAs 0ust not o ten eaten ever+ da+ o the )ee'$ Spea'ing as a true &rit I occassionall+ push the ,oat out and treat m+sel to the ull mont+ Bnot to ,e con used )ith the ilm o the same nameD$ The t+pical %nglish ,rea' ast is a 6;th centur+ invention, )hen the ma0orit+ o %nglish people adopted the copious meal o porridge, ish, ,acon and eggs, toast and marmalade, that has no) appeared on %nglish ,rea' ast ta,les or 6?? +ears$ The annual consumption in the .nited /indgom is >8?,??? tonnes o ,acon, 8,??? tonnes o sausages and millions o eggs, so +ou can see the 3reat &ritish &rea' ast is ver+ much alive and )ell$ It has retained its popularit+ as one o the countr+As avourite meals, and survived a )hole series o eating trends and ood ads$ #rs &eeton )ould have recommended a large list o oods or ,rea' ast such as, ,read, rolls, toast, toasted teaca'es, Sall+ <unnsH eggs coo'ed in various )a+sH ish, ,a'ed hali,ut stea's, ried )hiting, ,roiled resh herrings, soused herrings, ishca'es, ,roiled
4

'ippers, A!indonA haddoc', sprats ried in ,utter, ish 'edgeree, ried salmon, salmon pie, ,a'ed lo,ster, cod ish pie, codAs stea', cro2uettes o codAs roe, herrings stu ed )ith ish$ !ruit such as ste)ed igs, ste)ed prunes, and resh ruits in season$

Chapter V: Lunch, Dinner and Supper !.1. "unch

4hat is a t+pical &ritish lunchI #an+ children at school and adults at )or' )ill have a Apac'ed lunchA$ This t+picall+ consists o a sand)ich, a pac'et o crisps, a piece o container$ ruit and a drin'$ The Sand)iches are also Apac'ed lunchA is 'ept in a plastic 'no)n as a A,utt+A or AsarnieA in some parts o the ./$ 4hen the cloc' stri'es ive, it signals the start o teaC time$ 3iven the &ritishJs penchant or drin'ing tea, +ou can imagine this is a avorite meal or them$ TeaC time usuall+ consist o ,iscuits and ca'es to go )ith the tea$ There are man+ traditional ,iscuits and ca'es that are usuall+ served such as scones, short,read ,iscuits and 0am tarts$ Traditionall+ these items are made rom scratch ,ut +ou can also ,u+ them in ,a'eries and supermar'ets$ &e )arned though, +ou can never ,eat the taste and lavor or homemade scones$

!. . #inner and Supper

Supper is a small meal 0ust ,e ore +ou go to ,ed$ Some people )ould 0ust have cocoa and cheese )hile others might have ,read )ith ham and a cup o tea$ 4hatever it is, +ou 0ust canJt ignore supper time )hen +ou loo' or in luences on &ritish cuisine$ There are a e) traditional dishes that have made &ritish cuisine popular the )orld over$ 1o) man+ times have +ou encountered ish and chips or stea' and 'idne+ pie on +our travels around the )orld$ 1o)ever, +ou ma+ not 'no) that the traditional ish and chips in

&ritain are eaten )ith salt and vinegar )hereas in its overseas version 'etchup and tartar sauce are the usual dips that accompan+ the meal$

Chapter !I. $ies% $uddin&s% Buns and Ca'es

(ies and puddings are related phenomena in &ritish culinar+ histor+$ Kriginall+, ,oth solved the pro,lem o preparing dinners made )ith less e-pensive meats$ (ies covered a ste) or other ingredients )ith a crustH puddings )ere made rom ,utcherAs scraps tuc'ed into a sheepAs stomach, then steamed or ,oiled$ (ies have remained pies, although, in addition to savor+ pies, there no) e-ist s)eet variations, )hich tend to have t)o crusts or a ,ottom crust onl+$ (ie crusts can ,e made rom a short dough or pu pastr+$ Snac's and ,ar ood B&ritainAs i th ood groupD are o ten in pie orm: pasties Bpronounced )ith a short FaF li'e FhadFD are illed turnovers$ Kver time, ho)ever, in a con using development, pudding has ,ecome a more general term or a s)eet or savor+ steamed mi-ture CC as )ell as a )ord that descri,es desserts in general$ !or e-ample, ,lac' pudding is actuall+ made )ith pigAs ,lood$ 4hereas plum pudding is a Christmas treat consisting o a steamed ca'e o ,ee suet Bthe )hite at around the 'idne+ and loinsD and dried and candied ruits soa'ed in ,rand+$ And, o course, one canAt orget rice pudding$ Amongst ca'es, ,uns and pastries local delicacies include &ath &uns, Chelsea &uns, %ccles Ca'es, and &an,ur+ Ca'es$

!I.1.Chocolate
&ritain de initel+ has a culture o a s)eet tooth$ Sugar is common ,oth as an additive to oods, as a central component o suchli'e$ Sadl+ all too rare on the streets these da+s, an oldC ashioned s)eetshop )as a common sight 6? +ears old, and the image o a )all o 0ars o s)eets, availa,le to ,u+ ,+ the 2uarter, is no) a avourite reminiscence o the L?Csomething generation$ 4hich are the s)eets that &rits li'e to munch on I 4hat is the culture o s)eet suc'ing, che)ing, and eating that &ritain is 'no)n or I 1o) did )e get this s)eet tooth I &ritain is a nation o chocoholics$ !rom the #il'+ &ar Band the great accompan+ing advertising campaign that )ent )ith it C the #il'+ &ar A'idAD, to 4agon 4heels and through to the e-clusive organic chocolate range o 3reen and &lac's, &rits cannot get enough o the ,ro)n gooe+ stu $ Imported rom overseas ,+ the ,arrelCload, chocolate and its various products has 'ept &ritish chocolate ma'ers such as &irminghamC,ased or a hundred +ears or so$ Chocolate has even inspired ,oo's, such as the much loved ACharlie and the Chocolate !actor+A, )ritten ,+ the &ritishCdomiciled )riter =oald Dahl$ This has also ,een made into a ilmG There is such a range o chocolate availa,le in the ./ C not all o it made in &ritain, that ever+one, +oung or old, has their avourite ,ar, and most people can ,e ,ri,ed through chocolateG the Cad,ur+ oods, and in other orms, li'e arti icial s)eeteners and

&ourneville at the top o their game

Chapter !II. The Sunday (oast

%ver+ Sunda+ t housands o

&ritish

amilies sit do)n together to eat a verita,le

east o roasted meat served )ith roast potatoes, vegeta,les and other accompaniments$ It is a tradition )ith a long pedigree, so read on$$$

!II.1. )ow it all be&an

In medieval times the village ser s served the s2uire or si- da+s a )ee'$ Sunda+s ho)ever )ere a da+ o rest, and a ter the morning church service, ser s )ould assem,le in a ield and practice their ,attle techni2ues$ The+ )ere re)arded )ith mugs o ale and a east o o-en roasted on a spit$ The tradition has survived ,ecause the meat can ,e put in the oven to roast ,e ore the amil+ goes to church and ,e read+ to eat )hen the+ return$ T+pical meats or roasting are 0oints o ,ee , por', lam, or a )hole chic'en$ #ore rarel+ duc', goose, gammon, tur'e+ or game are eaten$ The more popular roasts are o ten served )ith traditional accompaniments, these are: roast ,ee C served )ith 5or'shire puddingH and horseradish sauce or %nglish mustard as relishes$ roast por' C served )ith crac'ling Bthe crisp+ s'in o the por'D and sage and onion stu ingH apple sauce and %nglish mustard as relishes roast lam, C served )ith sage and onion stu ing and mint sauce as a relish roast chic'en C served )ith pigs in ,lan'ets, chipolata sausages and stu ing, and ,read sauce or cran,err+ sauce or redcurrant 0ell+ An+ sel respecting Sunda+ roast should ,e served )ith a grav+ made rom the meat 0uices$

!II. .

British Cheese
4

Cheese is made rom the curdled mil' o various animals: most commonl+ co)s ,ut o ten goats, sheep and even reindeer, and ,u alo$ =ennet is o ten used to induce mil' to coagulate, although some cheeses are curdled )ith acids li'e vinegar or lemon 0uice or )ith e-tracts o vegeta,le rennet$ &ritain started producing cheese thousands o +ears ago$ 1o)ever, it )as in =oman times that the cheeseCma'ing process )as originall+ honed and the techni2ues developed$ In the #iddle Ages, the gauntlet )as passed to the monasteries that lourished ollo)ing the Norman invasion$ It is to these innovative mon's that )e are inde,ted or so man+ o the no) classic t+pes o cheese that are produced in &ritain$ The tradition o ma'ing cheese nearl+ died out during 44II, )hen due to rationing onl+ one t+pe o cheese could ,e manu actured C the unappealingl+ named ANational CheeseA$ The discover+ and revival o old recipes and the development o ne) t+pes o cheese has seen the &ritish cheese industr+ lourish in recent +ears and diversi + in a )a+ not seen since the 69th centur+$

A * + of British Cheese

Brodick Blue C A e)es mil' ,lue cheese rom &rodic' in Scotland$ Caerphilly C The ,est 'no)n 4elsh cheese$ A resh, )hite, mild cheese )ith a delicate,
slightl+ salt+ and lightl+ acidic lavour

Cheddar C (ro,a,l+ the ,est 'no)n &ritish cheese$ A cream+ cheese )hich comes in
di erent strengths depending on its age rom #ild to #ature$ Cheddar dates ,ac' to the 68th centur+ )hen it )as stored in the Cheddar 3orge caves o Somerset$

Cheshire C A slightl+ crum,l+ and sil'+ te-ture )ith a ullC,odied, resh lavour$ There is a
)hite and a coloured cheshire$ &ritainAs oldest cheese, dating ,ac' to the 66th centur+$ It can claim a mention in the Doomsda+ &oo' and ,oast to have ,een a irm avourite at the court o %li*a,eth I$

Cornish Yarg C A semiChard cheese that is cream+ and slightl+ crum,l+ at the core$ It has a
+oung, resh, slightl+ tang+ taste$

Crowdie C A so t resh Scottish cheese$ Kriginall+ made using mil' le t a ter the cream has
separated naturall+$ (lain or lavoured )ith peppercorns, garlic or her,s$

Derby C A smooth, mello) te-ture )ith a 2uite mild, ,utter+ lavour

3

Double Gloucester C A smooth, ,utter+ te-ture )ith a clean, cream+, mello) lavour$
!amous or its role in the annual cheeseCrolling contest$

Dovedale C A cream+ so t, mild ,lue cheese$ Lancashire C A ullC,odied lavour that is slightl+ salted )ith a cream+ ,ut aintl+ crum,l+
te-ture$

Red Leicester C A rich, orange+ coloured cheese )hose la'+ and slightl+ open te-ture
pla+s host to a distinctive mello) lavour$

Sage Derby C A green veined, semiChard cheese )ith a delight ul, mild sage lavour$ Shropshire Blue C #ade in a similar )a+ to Stilton, it is a ,lue veined, so t, orange
coloured cheese )ith a sharp, strong, slightl+ tang+ lavour that ta'es ,et)een si- and eight )ee's to mature$

Stilton - Known as the King o! "nglish Cheeses $ A ,lue veined cheese )ith smooth
and cream+ te-ture it has a comple-, slightl+ acidic lavour$ It originated near #elton #o),ra+ at the ,eginning o the 6@th centur+$

#illage Green Goat C A popular Cornish goatAs cheese )ith a green )a- coating, rom
)hence it gets its name, surrounding a great tasting hard cheese$

$ensleydale C A moist, crum,l+ and la'+ te-tured cheese )ith a mild and slightl+ s)eet
lavour$ It can ,e traced ,ac' to the 6Mth centur+ )hen it )as made in 5or'shire ,+ the mon's at :ervaul- A,,e+

$hite Stilton C A mild, crum,l+ cheese )ith a delicious tang+ lavour$ It is +ounger than its
,lue cousin and also comes ,lended )ith apricots or cran,erries$

!II.,. Fish and Chips

!ish and chips is the traditional ta'eCa)a+ ood o %ngland, long ,e ore #cDonalds )e had the ish and chip shop$ !resh cod is the most common ish or our traditional ish and chips, other t+pes o ish used include haddoc', huss, and plaice$ The resh ish is dipped in lour and then dipped in ,atter and deep ried, it is then served )ith chips B resh not ro*enD and usuall+ +ou )ill ,e as'ed i +ou )ant salt and vinegar added$ Sometimes people )ill order curr+ sauce B+ello) sauce that tastes nothing li'e real curr+D, mush+ peas B)ell itAs green an+)a+D or pic'led eggs B+es pic'ledD$

Traditionall+ ish and chips )ere served up )rapped in old ne)spaper$ No)ada+s Bthan's to h+giene la)sD the+ are )rapped in greaseproo paper and sometimes paper that has ,een speciall+ printed to loo' li'e ne)spaper$ 5ou o ten get a small )ooden or plastic or' to eat them )ith too, although it is 2uite o' to use +our ingers$

!II.-. Ban&ers and .ash

5ou might see this on o er in a pu, or ca e$ Simpl+ put, ,angers are sausages, and mash is potato thatAs ,een ,oiled and then mashed up Busuall+ )ith ,utterD$ The sausage used in ,angers and mash can ,e made o por' or ,ee )ith apple or tomato seasoningH o ten a <incolnshire, or Cum,erland sausage is used$ The dish is usuall+ served )ith a rich onion grav+$ Although sometimes stated that the term F,angersF has its origins in 4orld 4ar II, the term )as actuall+ in use at least as ar ,ac' as 6;6;$

Chapter !II.Conclusion