Project

British Cuisine

Morar Fabian
Manzat Samuel
British cuisine is the specific set of cooking
traditions and practices associated with the
United Kingdom, including the cuisines of
England, Scotland, Wales and Northern Ireland.
According to food writer Colin Spencer,
historically, British cuisine meant "unfussy
dishes made with quality local ingredients,
matched with simple sauces to accentuate
flavour, rather than disguise it.
International recognition of British cuisine was
historically limited to the full breakfast and
the Christmas dinner; however, Celtic
agriculture and animal breeding produced a
wide variety of foodstuffs for indigenous Celts.
Wine and words such as beef and mutton were
brought to Britain by the Normans while Anglo-
Saxon England developed meat and savoury
herb stewing techniques before the practice
became common in Europe. The Norman
conquest introduced exotic spices into Great
Britain in the middle of ages.
More recently, Indian cuisine has brought wide
variety of food to Britain and was not only
consumed in its native form, but was adapted to
suit British tastes, dishes such as chicken tikka
masala, balti dishes, kedgeree, mulligatawny
soup and coronation chicken all took their
inspiration from the food brought to Britain
from India.
Traditional British dishes include full
breakfast, roast dinner, fish and chips, toad in
the hole and shepherd's pie. Traditional British
desserts include trifle, scones, apple pie, sticky
toffee pudding and Victoria sponge
cake. Cheddar cheese also famously originated
in the village of Cheddar in Somerset. Modern
British cuisine has also been strongly influenced
by other cuisines from around the world, and has
in turn strongly influenced the cuisines of many
other cultures around the world.

Full Breakfast
Fish and chips
 Trifle

Apple Pie
 Bibliography
https://en.wikipedia.org/
wiki/British_cuisine