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Topic: British cuisine

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	British cuisine - Wikipedia, the free encyclopedia
		British cuisine is shaped by the country's temperate climate, its island geography and its history.
		The British curry, essentially a holdover from the days of the British Raj (and subsequently embellished by immigrants), may be hotter and spicier than the traditional North Indian variety, though Bangladeshis and Southern Indians find it insipid.
		British cuisine still suffers from a relatively poor international reputation, being typically represented by dishes consisting of simply cooked meats and vegetables (so called "meat and two veg") that need to be accompanied by bottled sauces or other condiments after cooking to make them more palatable.
	en.wikipedia.org /wiki/British_cuisine (1884 words)

	The Food and Cuisine of England
		British cuisine is a mixing of the practical with the nutritious.
		British cuisine leans heavily on tea, served with milk and sugar, the latter of which is usually coarse, brown, and unrefined.
		British fish and chips are amazingly crackly, cooked until the coating is rich brown and salty, and the meat inside tender, white, and flaky.
	chetday.com /englandfood.htm (980 words)

	pq411.com Cuisine and Food Articles (Site not responding. Last check: 2007-10-22)
		British Food in the Countryside There is a lot of misunderstanding on the surface about the subject of British cuisine.
		Regional Cuisine of China: Cantonese Flavors Cantonese cuisine, one of the earliest of China’s eight primary regional cuisines to become known internationally, arose from the Guangdong province in southern China.
		Szechwan Cuisine The cuisine of the Western region of China is well-known for its spiciness, but many Western palates overlook the complex interplay of savory, sour, hot and sweet flavors that underlie the fiery...
	www.pq411.com /Cuisine/index.asp (1835 words)

	Regional Cuisine From Around The World
		Brazilian cuisine is like its people - all are welcome, all are welcomed and all make their mark - without ever overwhelming the contributions of the other.
		Cuisine Nouvelle is a more contemporary form of French cuisine that developed in the late 1970s, the offspring of traditional French cuisine.
		Cuisine du Terroir is an attempt to return to the more indigenous forms of French cooking, especially with reference to regional differences between the north and south, or different areas such as the Loire Valley, Catalonia, and Rousillon.
	cuisinedigest.com (2873 words)

	British Cuisine
		And yet, for all the snickering and apologetic references, British cuisine at its best is hearty, delicious, simple fare on which to fuel the nation that influenced the entire world.
		British cuisine is a blending of the practical with the nutritious.
		One of the most popular and delightful British desserts is the trifle, and there are nearly as many variations as there are cooks.
	www.cityofdetroit.com /cooking_tips/british_cuisine.php (682 words)

	Food & Cuisine (Site not responding. Last check: 2007-10-22)
		The cuisine of London, for example, is far different from the cuisine of Yorkshire, or the cuisine of tiny, unfamiliar regions scattered across the country and virtually unknown to Americans.
		In my opinion, the true cuisine of the British is not what is found in the big cities, but the unknown treasures of the table that are hiding in the farmlands and countrysides and old villages across Great Britain.
		The classic British breakfast is a large meal, bigger than what we're used to as Americans, and most of it tends to be fried.
	www.food-and-nutrition.com /British-Food-in-the-Countryside.htm (464 words)

	British restaurants in Lancashire British menu, restaurant and food guide
		Now the Alleyway cafe serves up traditional British dishes such as lamb chops and poached haddock as well as a mean breakfast and a mouthwatering range of desserts.
		The restaurant is laid out in a bistro style and the cuisine is described as 'British with a twist.' Menus change seasonally and the restaurant offers a variety of gourmet nights as well a regular 'catch the worm' special offer.
		The food is classic British with a French twist brought to you by former Young Chef Of The Year Jason Birkbeck (ex-Samling in Ambleside).
	www.sugarvine.com /Lancashire/search/cuisine_search.asp?cuisine_type=British (3089 words)

	British culture, customs and traditions - Food
		British cuisine has always been multicultural, a pot pourri of eclectic styles.
		The British tradition of stews, pies and breads, according to the taste buds of the rest of the world, went into terminal decline.
		However in the past steaks were so British that our elite troops were referred to as beefeaters, you can still see them in their traditional costume at the Tower of London.
	www.learnenglish.de /culture/foodculture.htm (3251 words)

	eG Forums -> British Restaurants Outside of Britain
		On the British food thread, I made a statement that people from other countries than Britain who are part of what we call the "Western World" think poorly of British cuisine.
		And since this is an English-speaking country with British roots, those Brits who have trickled in here in the past 200 years have been immediately integrated into majority society so they have not experiened the same pressures that other immigrants experience to open their own restaurants and preserve their ways.
		Because there are plenty of restaurants that call themselves American that are really British in derivation, and I have no doubt the same is true in Canada, Australia, and all those other parts of the world where the British have left their mark.
	forums.egullet.org /index.php?showtopic=4775 (5554 words)

	BBC News \| TALKING POINT \| Is British cuisine inadequate?
		Traditional British tuck such as fish and chips, steak and kidney pie and spotted dick and custard are not living up to the French standards of cuisine.
		Traditional British cooking, I hesitate to use the word cuisine, is invariably unappealing, unimaginative and unappetising by comparison, with perhaps the exception of Belarus.
		However, this is probably a reflection of the average, unimaginative British taste, which, at its worst, is manifest in those ghastly ersatz traditional British restaurants and cafes that infest popular holiday resorts in Spain.
	news.bbc.co.uk /1/hi/talking_point/1148225.stm (3585 words)

	eG Forums -> Where British Cuisine went wrong
		Because when we speak of “Cuisine Grand-Mere” or “Cucina de la Nona,” we are really describing what the wives of commoners were able to throw in their pots at the end of a hard day on the farm or out at sea.
		From reading these recipes, what is internationally known as British cuisine seems to be emerging in the 1920’s after the war and it is a necessity of a shortage of ingredients and the chefs being of British instead of French origin.
		And I'd like to say that as opposed to the war(s) being the reason that British cuisine largely fell into disrepair, it seems obvious that it was in disrepair at the commoner and peasant level well before that, but what the war did was twist the knife, taking the middle clsass's prosperity away from them.
	forums.egullet.org /index.php?showtopic=9307 (4498 words)

	Food - Gourmet Food, Italian Food, Chinese Food, Mexican Food (Site not responding. Last check: 2007-10-22)
		It is certainly not because the British mind lacks imagination when it comes to food – the common names for everyday meals sometimes require a translator just so you’ll know what’s on your plate.
		A roast joint of meat – beef, lamb, pork or chicken – is nearly a requirement, and it is served with a potato and vegetable, and very often accompanied by Yorkshire pudding.
		The end result is a delicious mélange that is features all that is good about British cookery – plain, practical cooking that is meant to fill the belly and satisfy the taste buds.
	www.food-and-nutrition.com /British-Cuisine.htm (460 words)

	Telegraph \| News \| Chirac: 'The only thing the British have ever given European farming is mad cow'
		The president, chatting to the German and Russian leaders in a Russian cafe, said: "The only thing [the British] have ever given European farming is mad cow." Then, like generations of French people before him, he also poked fun at British cuisine.
		British officials were particularly angered by the mad cow remark, saying that France had exacerbated the BSE crisis by refusing to accept British beef after it had been declared safe.
		Miss Millot said she also heard Mr Chirac say it was not his fault that he had been half an hour late for the Queen at a royal banquet to mark the centenary of the entente cordiale in November.
	www.telegraph.co.uk /news/main.jhtml?xml=/news/2005/07/05/wchir05.xml (545 words)

	London : Best Dining Bets (Site not responding. Last check: 2007-10-22)
		In just 4 months, they are tempting you with their modern British cuisine as chefs of the day.
		We like the cuisine's Portuguese influence; the chef, Cyrus Todiwala, is from Goa (a Portuguese territory absorbed by India), where he learned many of his culinary secrets.
		Modern British cuisine, with an emphasis on organic and homegrown products, is served in a cosmopolitan atmosphere until 3am Monday through Saturday.
	www.frommers.com /destinations/print-narrative.cfm?destID=55&catID=0055020003 (1231 words)

	British Cuisine (Site not responding. Last check: 2007-10-22)
		British cooking is basically medieval, as shown by the predominance of cereals in food stuff, the sweet and sour contrasts, such as roast pork with apple sauce and the traditions of large breakfasts and as cheeses served as a dessert.
		British cooking is full of highly characteristic regional specialities, which sometimes have surprising names.
		Traditionally British country is usually of a fortifying nature, based on oats, potatoes, and meats which can make great use of fish.
	www.geocities.com /rwk11001001/ethnic10.html (160 words)

	British Cuisine (Site not responding. Last check: 2007-10-22)
		British cookery has been much maligned and has improved dramatically in the restaurants and country inns in the past decade.
		Their fare has been influenced by the traditions and tastes from different parts of the British empire: teas from Ceylon and chutney, kedgeree, and mulligatawny soup from India.
		The British nanny has also played a role with her nursery favorites, such as Bread and Butter Pudding, Spotted Dick, and Treacle Tart.
	www.virginia.edu /iso/ic/old_ic/Docs/Cuisine/britain.html (1215 words)

	British Cuisine Is Celebrated
		Heston Blumenthal, the proprietor of the Fat Duck restaurant in the Berkshire village of Bray, which has become synonymous with such delights as bacon and egg ice-cream and cauliflower with chocolate, is now the owner of the best eaterie on continent.
		The restaurant, which is already the holder of the most rapidly achieved three Michelin stars in British history, saw off competition from such temples to gastronomy as El Bulli in Spain and L'Atelier de Joel Robu-chon in Paris to collect the award at a ceremony in London last week.
		Blumenthal, who only began cooking for a living in 1995, bases his cuisine on 3,500 "essences", kept in garden sheds behind his restaurant, which are chemical versions of the methods he uses to pair tastes in food.
	www.sweb.cz /wwwlearning/british_cuisine_is_celebrated.htm (523 words)

	Top Cuisine - Cuisine (Site not responding. Last check: 2007-10-22)
		Basque Cuisine is known for its dedication to perfection.
		You may not be familiar with the term Anadalucian cuisine, but I'll bet you have heard of tapas.
		Traditional British cuisine is practical in composition yet quite clever and imaginative in name.
	cuisine-world.com (268 words)

	Amazon.ca: Great British Cooking: Wellkept Secret, a: Books: Jane Garmey,Calvin Trillin (Site not responding. Last check: 2007-10-22)
		British cooking has been a much maligned cuisine over the years.
		Some of the best and most distinctive dishes of the cuisine are the savory pies and both the sweet and savory puddings.
		The British clearly have nothing to be ashamed of with their national cuisine, as demonstrated by this fine book.
	www.amazon.ca /Great-British-Cooking-Wellkept-Secret/dp/0060974591 (916 words)

	GlobalGophers \| UK \| Is British Food That Bad?
		We were on a tight budget growing up and so mother reared her eight children on lots of cheese sauces, beans, clapshot (potato and turnip mash) and other economical treats.
		The British public had to "make do" with what they had and so perhaps many of the British favourites came into being.
		The variety of different cuisines is probably better in the UK than in most other countries - curry is our national dish and most towns have a good variety of regional cuisines.
	www.globalgophers.com /articles/isbritishfoodbad.htm (661 words)

	VQR » The New Look—And Taste—Of British Cuisine
		Agreed; yet this does not quite fit the bill since one of the aspects of British interest in food is that it is as much directed at other people's cuisine (Indian, Chinese, Thai, Italian, French, Spanish—you name it) as in a revival of what there might be of a native tradition.
		Sarah Freeman's cri de coeur was published in 1995 in the middle of one of the most embarrassing periods in British agricultural life when outbreaks of animal and poultry diseases revealed the extent to which British farmers had sacrificed quality and safety in the pursuit of quick returns.
		The British government has given official support to organic farmers in the form of grants and loans and there is a growing demand for the food they produce.
	www.vqronline.org /articles/2003/spring/jones-new-lookand (7006 words)

	British Food; An Extraordinary Thousand Years of History; Colin Spencer
		So, as Colin Spencer asks, why did British food "decline so direly that it became a world-wide joke, and how is it now climbing back into eminence?" This delectable volume traces the rich variety of foods that are inescapably British—and the thousand years of history behind them.
		cuisine, the rise of Nonconformism, which saw any pleasure as a sin, the alienation from rural life found in burgeoning towns, the rise and affluence of the new bourgeoisie, and much else—created a fear that simple cooking was vulgar.
		However, twenty-first century British cooking is experiencing a glorious resurgence, fueled by television gurus and innovative restaurants with firm roots in the British tradition.
	www.columbia.edu /cu/cup/catalog/data/023113/0231131100.HTM (532 words)

	The Great British Kitchen
		The British Food Trust web site is a major resource for all those in the UK and around the world who are enthusiasts for British cooking, its past traditions and future potential.
		But of course cooking and recipes are ever-changing, no more so than with British cooking, which has always been hugely influenced by other cultures, many of which are now part and parcel of our contemporary cuisine.
		Our overriding interest, then, is not that everything in the Kitchen should be the pre-War idea of British, important though that foundation is, but to share and enjoy the rich diversity of the culinary life that is readily found in the British Kitchen today (wherever in the world that Kitchen may be!).
	www.greatbritishkitchen.co.uk (484 words)

	CBC News: British papers launch big Chirac attack
		British newspapers lashed out at French President Jacques Chirac Tuesday, after he mocked British cuisine during a conversation with two other world leaders.
		British Prime Minister Tony Blair would not strike back when asked for comment, but referred to the matter obliquely when he said he looked forward to being "in the presence of very diplomatic people" once the G-8 summit begins Wednesday in Scotland.
		Because their nations are bidding, British and French members of the IOC cannot cast ballots.
	www.cbc.ca /story/world/national/2005/07/05/chirac-food-fight050705.html (1057 words)

	Modern British Food - Modern British Restaurants London, Modern British Cuisine
		Modern British cusine has arisen from British food undergoing something of a renaissance due to the multitude of foreign influences it has absorbed.
		However, Modern British cuisine draws from a great multicultural mix of influences.
		London restaurants are the ideal place to sample this innovative cuisine as they are home to most of the pioneering chefs who implemented such welcome changes.
	www.viewlondon.co.uk /eat_feat_modernbritish.asp (341 words)

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