Colegiul National „Mihai Eminescu”Lucrare pentru obţinerea atestatului de competenţe lingvistice la limba engleză FOOD EMBLEMS IN THE UK Coordinator: Author: Istrate Ramona Porumbăcean Teodora Clasa a XII-a A 2015 ......................................................................... Basic ingredients and traditional cuisine....................... Bibliography....................2 British regional cuisine.....................................1..........................................6 3................................................................... 1 ............................................................................................1 Brief Histry on food evolution in UK.................................................................................................................3 Meals and meal times..........................................................................Contents Introduction.................................................................... 4 2................ 2 Chaper 1... 12 Index.... 3 Food and its importance...4 2...............................Food Evolution in Uk........ 10 Conclusion....................................................... 6 3...................................... 5 Chapter 3 Traditionally cuisine................................................................................................................... 3 Chapter 2...............................................................................................................................................................Celebrity Chefs... 7 3....................................................................... 9 Chapter 4.......................................................2 Traditionally emblematical dished.................................................................................................................................................................... also because an event or a feast that has a little of everything brings people together. British food has evolved considerably incorporating the cooking styles and cuisines of other countries yet at the same time retaining its originality. In the first place Britain is a country where everyone respects the time of ameal. This is notonly because food is indispensable but. like the very famous Yorkshire pudding. the utmost aspect which made me chosen this subject was the fact that I lovecooking and I love learning new things about food. 2 . the pork pies have been identified with the culinary customs of the shires.To emphasize my way of thinking I consider that I havechosen the subject “Britishfood” because had always been captivated by the flavor of any dish that exists and I havebeen interested in anything that has to do with Great Britain. I have spent it watching Jamie Oliver’s TV shows about preparing traditional British dishes. the pasty constituted an important part of lunch of theworkers.I believe that when we talk about food we should not only think about it as something that is eaten in order to sustain life. Some cuisines in Britain although associated with particular localities have attaineda national recognition. Each region of Britain has it owncharacteristic culinary traditions that have played a major role in enriching the history of British cuisine. Because of that. it is also a way of describing people lifestyle and activities. when I saw this task I decided tochose it to find more information about food in United Kingdom and offer the opportunityfor others to find out new information. Another controversial aspect that make me chosenthis subject is the way that British food had been influenced in history by others way of cooking.Introduction British cuisine has carved a niche for itself in the hearts of food connoisseurs all over theworld.Remarkable is the fact that the GB is a place where food and meals are an important partof people lives. and of course everyone eats or tries to eat at the certain time. I consider that the food is subject with a major importance and this is not onlybecause if you do not eat properly you cannot have a healthy life but also because food is thesupport of everything that lives around us. whereas in Cornwall.Also.This quotidian aspect has evolved into a sample for any country and in UK it has created a true brand in people life style.All in all. I have decided to aproach this theme beacuse I perceive food as a way of expressing one country culture and evolution. Secondly people of thispart of the world consider food to be an important part of any event of festival. A great part of my spare time. For instance. cheeses. we will see a huge development. As you travel through Europe. cheeses. The Central European food Hungary. pulses.If we draw a compaarison betwwen whatever peopel used to eat long time ago. and manufacturing. Each and every culture has developed a specific type of cooking based on a characteristically set of flavours combination unique to that culture.) and practices. cooking methds. this cuisine is a pleasure for vegetarians as well. Mediterranean Cuisine Meat lovers will revel in delicious preparations of lamb. thanks to the extensive use of vegetables. beef. renowned for its goulash and paprika-based dishes. feast on the 3 . you’ll find regional similarities in adjacent countries. seeds and nuts. or potato dishes. spicy or dull.Human evolution marked the food evolution too. you’ll find that each European country has a unique gastronomic signature. Whether you’re comparing fruit pastries.etc. has dozens of other specialties to try. which evoled over time. (in UK ”Asinan cuisine”generally refers to South Asian cuisine)is represented by the rice and noodles that are the mainly incredients for 80% of their recipes. For example in Asia. and seafood. dried sausages. If you’re in the Czech Republic at Christmas time. Many cultures have diversified their food by means of preparation.Chaper 1 Food and its importance It is often said that you are what you eat. Other differences include preferences (hot or cold. Wild fruits and raw meat were replaced with cooked food. Plum Pudding for Christmas. The few Medieval cookery books that remain record dishes that use every spice in the larder. One of the benefits of having an empire is that we did learn quite a bit from the colonies. Ships importing food stuffs had to travel in convoys and so they could make fewer journeys. When the Frankish Normans invaded.Food Evolution in the UK 2. pepper. now united under the Commonwealth. Before the arrival of cane sugars. British cuisine has always been multicultural. nutmeg. matched with simple sauces to accentuate flavour. In Lithuania try the smoked meat and fish specialties. Sugar came to England at that time. Today it would be fair to say that curry has become a national dish. During Victorian times good old British stodge mixed with exotic spices from all over the Empire. Chapter 2. Among English cakes and pastries. many are tied to the various religious holidays of the year. we even developed a line of spicy sauces including ketchup. Unfortunately a great deal of damage was done to British cuisine during the two world wars.rare and expensive. In ancient times influenced by the Romans and in medieval times the French. Simnel Cake is for Mothering Sunday. a pot pourri of eclectic styles.1 Brief Histry on food evolution in UK British cuisine is the specific set of cooking traditions and practices associated with the United Kingdom. The war effort used up goods and services and so less were left over for private people to consume. mace. rather than disguis it”. mint sauce. And today despite being part of Europe we've kept up our links with the countries of the former British Empire. Historically. Worcestershire sauce and deviled sauce to indulge these tastes. and was considered a spice -. saffron. British cuisine means ”unfussy dishes made with quality local incredients. From East Asia (China) we adopted tea (and exported the habit to India). and the tasty black rye bread you’ll find on every table. they brought with them the spices of the east: cinnamon. ginger. Britain is an island and supplies of many goods became short. honey and fruit juices were the only sweeteners. Hot Cross Buns are eaten on Good Friday. and Twelfth Night Cake for Epiphany. and from India we adopted curry-style spicing. and chefs across Europe saw their task to be the almost alchemical transformation of raw ingredients into something entirely new (for centuries the English aristocracy ate French food) which they felt distinguished them from the peasants. During the 4 .traditional Christmas meal of carp and potato salad. exotic fruit.Game has enjoyed resurgence in popularity although it always had a central role in the Britishdiet. one can not only experiment with the best of British. and so English food let itself become a gastronomic joke and the French art of Nouvell Cuisine was adopted. went into terminal decline. turbot. Disenchanted with theoverblown (and under-nourished) Nouvelle Cuisine. Rice and pastahave accounted for the decrease in potato consumption and the consumption of meat has alsofallen. cod (the most popular choice for fish and chips). What was best in England was only that which showed the influence of France. we are after all an island surrounded bysome of the richest fishing areas of the world.Roast beef is still the national culinary pride. Wild fowl and game are otherspecialties on offer. there has been a significant shift in eating habits in Britain. chefs began to look a little closer to homefor inspiration.In fact fish is still important to the English diet. a good strong horseradish.mullet and John Dory. bread and butter pudding. fresh ingredients in the better restaurants andmarkets in the UK offer food items from all over the world. treacle tart. and mustard. pilchards.Today there is more emphasis on fine. steak and kidney pie.Norwegian prawns and New Zealand lamb are choice items. haddock. Chinese. the basis was formed for what is now known as modern British food. halibut. The British tradition of stews. It is called a "joint. and utilising many diverse andinteresting ingredients.Although some traditional dishes such as roast beef and Yorkshire pudding. but the best of the world as there are many distinct ethnic cuisines to sample. Vegetable and salad oils have largely replaced the use of butter. hake. according to the taste buds of the rest of the world. two vegetables. Oily fishes also abound (mackerel. Cornishpasties.2 British regional cuisine In the late 1980's. Calling on a rich (and largely ignored) tradition. which reflects both the abundant richness of the forests and streams and an old aristocraticprejudice against butchered meats. Dover sole. Many species swim in the cold offshore waters:sole. remain popular. Italian and Greek restaurants are amongst the most popular. Salmon. 2.second world war food rationing began in January 1940 and was lifted only gradually after the war.In London especially." and is served at middayon Sunday with roasted potatoes. British cuisine started to look for a new direction.gravy. spotted dick or fish andchips. pies and breads. and 5 . plaice. Indian. Yorkshire pudding. 2 Traditionally emblematical dished British food has traditionally been based on beef .lamb. peas. pork. all topped with puff pastry Chapter 3 Traditionally cuisine 3. Vegetables Potato is the basic vegetable in Britain. when it was the principal food for poor families. rabbits or some wild bird species.then following cucumbers.herring) as docrustaceans like lobster and oysters. parsley. used sincethe earliest times. cod. chicken and fish and generally served with pattoes and one other vegetable. is cooked into a wonderful pie withlemon. but alsoberries. The most common and typical food eaten in Britain includes: 1. apart from Sundays. Fruit Mainly apples grown throughout the country. onions. Basic ingredients and traditional cuisine Meat The British people consume regularly all types of meat:pork. but. also. All of these may be servedin restaurants. The Sandwich 6 . and shallots. fish (salmon. which grow smoothly thanks to the cooler climateTraditional meal is rarely eaten nowadays.1. trout) is present. 3. Eel. also common. cabbage. A recent survey hasproved that most people in Britain eat curry! Rice or pasta dishes are now favoured as a “British Dinner. Faggots used to be made to use up the odd parts of a pig after ithad been slaughtered. Welsh Faggots Pig's liver is made into meatballs with onion. 2. 6. and because Montagu also happened to be the Fourth Earl of Sandwich. It is said that Lord Sandwich was fond of this frm of food because it allowed him to continue playing cards while eating without getting his cards greasy from eating meat with his bare hands. 4. it is believed he was selling fish and chips out of a wooden hut at Mossley market in industrial Lancashire. They sold their wares in taverns and public houses and were always to be seen at race meetings and fairs. Meat Pies British mea pies come in all shapes and flavours. It is said that he ordered his valet to bring him meat tucked between two pieces of bread. an 18th-century English aristocrat. beef suet. 5.It was named after John Montagu. Trifle Layers of alcohol-soaked sponge cake alternate with fruit. some people add jelly. although he was neither the inventor nor sustainer of this food. Fish and Chips Who first had the bright idea to marry fish with chips remains the subject of fierce controversy and we will probably never know for sure. but arguments rage over whether it was up north or down south. others began to order ”The same as Sandwich!”. It is safe to say it was somewhere in England. 3. but that's for kids. As early as 1863. 4th Earl of Sandwich. The humble pie was still very famous in Victorian times when meat pies were sold all over England by travelling pie-men who walked the streets with their freshly made pies held high in a basket.and sometimes a chopped apple. Some credit a northern eutrepreneur called John Lees. Od time favourites can be found on most local high streets-usually in the traditional butcher’s shop. Welsh Rabbit (or Rarebit) 7 . bread crumbs. custard and whippedcream. eggs or fish. and it is served between 12:00 and 1:30 p. In the middle Ages. cabbage and roast cold. The mix is spread over toast and baked until "the cheesebubbles and becomes brown in appetizing-looking splashes". Lunch It is the main meal of the day. In it is origin. tipically eaten between 5 p. cakes and sandwiches. all washed down with a cup of coffee. In the winter many people eat ”porridge” or boiled oats.m Dinner. fried bread or toast with butter and sausages.. however.00 and 1:30 p.Another dish. the meals are: o o o o Breakfast.m A typical English breakfast consists of bacon. around noon. the term ”high tea” was used as a way to 8 . One of the vegetables that is almost used are patatoes. and 6 p. is Bubble and Squeak. and mustard are then added.m.Cheese is grated and melted with milk or ale. Nowadays. a typical English breakfast is more likely to be a bowl of cereals.m High Tea. great nobles ate the most formal dinner.m. A typical British meal for lunch is ”meat and two vegetables”.3 Meals and meal times Traditonally. made of scraps of potatoes.m. 7. orange juice and a cup of coffee. It is now largely followed by a later lighter evening meal. salt.. in thattime it was made marking pudding with fat from the roast meat left from Sunday. . High Tea High Tea is an early evening meal. High tea wuld usually consist of cold meats. when it was a food shortage.British import much of its food products.butter.between 7:00 and 8:30 p. poached or fried eggs.30 at night to 6:30 p. fried or grilled tomatoes and mushrooms.between 7:00 and 9:00 Lunch –between 12. resulting in debris but very tasty.3. Yorkshire pudding It was invented during the war.anywhere from 5. a slice of toast. and I believe they have learned to live relativelycheaply. Pepper. cheese. perhaps the classic sheperd’s pie or steak and kidney pie. Low tea was served in a sitting room where low tables were placed near sofas or chairs generally. and it would be loaded with substantial dinner dishes. The word high referred to a table.distinguish it from ”low tea” or afternoon tea. this one on a dining room table. breads. 9 .meats. has helped under-privileged young people gain valuable experience in the restaurant business. he switched his attention to cooking and completed a course in hotel management. As a teenager he was on the books of Glasgow Rangers FC. It was while working at the River Café that he was spotted by a TV producer and his life changed – The Naked Chef.Marco Pierre White's Harvey's and Albert Roux's Le Gavroche . imbued with an ambition never to fail again. and learning to appreciate quality ingredients along the way. but injury put paid to his chances of a professional career. and media personality known for his food-focused television shows. restauranteur. Jamie worked with some of the best chefs in London. Jamie’s work outside of the kitchen includes campaigning for better school meals. part celebrity. his ambition took him to two of London's legendary restaurants . Gordon Ramsay is one of the most high-profile chefs in the world. After an undistinguished school career. It all could have been so different. he started cooking and helping the chefs there.and then to France where he worked under Joël Robuchon and Guy Savoy. was commissioned. So. which now spans several cities. He was a pastry chef for Antonio Carluccio at the Neal Street Restaurant. Gordon Ramsay Part restaurant empire-builder. After graduating. he decided he wanted to cook for a living and studied catering at Westminster Kingsway College in London.Celebrity Chefs Jamie Oliver James Trevor "Jamie" Oliver. and part sublimely talented cook. the first of numerous cookery shows to be fronted by Jamie. During his apprenticeship. known for his sharp tongue and nononsense approach. then moved on to Rose Gray and Ruth Rogers’ River Café. 10 .Chapter 4. from the age of eight. His Fifteen enterprise. he has also made documentaries highlighting the issues surrounding poultry production and the plight of British pig farmers. MBE (born 27 May 1975) is an English celebrity chef. cookbooks and more recently his global campaign for better food education. Jamie grew up surrounded by good food: his parents ran the Cricketers pub in Essex and. as well as books teaching children how to cook. The Complete Baby and Toddler Meal Planner. Annabel – a trained Cordon Bleu cook – extensively researched the topic of feeding young children. South Africa. within three years the restaurant had been awarded two Michelin stars. However. Gordon left and took all his staff with him to a new venture in Chelsea. Florida. as well as restaurants in New York. earning three Michelin stars within three years of opening. after a bust-up with the restaurant's backers. Restaurant Gordon Ramsay. Tokyo. Conclusion 11 . she was awarded an MBE by Her Majesty the Queen for her outstanding contribution to the field of child nutrition. The book was a big hit and was endorsed by the Great Ormond Street Hospital for Sick Children. Since then. It became a huge critical success.Gordon’s first big break was when an employer offered him the opportunity to take over as part-owner of Aubergine in London in 1993. In 2006. Annabel Karmel Annabel is a leading author on preparing and cooking food for children. Ireland and France. Gordon now has several restaurants in London. Following the tragic loss of her first baby. Annabel has received a number of awards for her work. Los Angeles. Dubai. She combined her findings with her own experience and worked with a nutritionist to produce her first book. published in 1991. Annabel has written more than 19 books on the subject of feeding babies and young children. To put in a nutshell. food do not have to be a proposal in life but a way of surviving. . I believe that food is the most important aspect of life thatinfluences us. I think I have learned some important aspects about “British food”that had influenced my vision that I had about Great Britain. British cuisine is not recommended for those who want to follow a healthy lifestyle because it is too consistent in calories. Forordinary people. 12 . In recent years trying to revive modern British cuisine with Mediterranean and Asian influences. But while evolving different recipes I discovered that we have seemed more deliciousthan others.To offer a personal conclusion. With regard to the way food is cooked in Great Britain I think that in Britain is aspecial place where flavors of many countries had encounter. Firstly. no one can live without food and that's why we learned to cook tosurvive.But even if this is completely true. British cuisine will always be similar based on substantial breakfast of beans orfried fish served with potatoes. and through this way I learned to eat only what we love. but so far without great success.Great Britain is a place where everyone can enjoy food because here the meals are an important part of people’s life. Index Fish and chips The Sandwich . ro www. ElizabethMartyn Food & Bar Magazine Good Food Magazine Kitchen Secrets Magazine Body + Soul Magazine Web Bibliography: www.Meat pie Bibliography Great British Food author Heather Hay French The Diary Book of British Food author Ebury Press British food an Extraordinary thousand Years of History Colin Spencer.wikipedia.google.artline.ro/search .ro www.org www.britishoppe.