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English cuisine encompasses the cooking styles, traditions and recipes associated with
Some traditional meals, such as bread and cheese, roasted and stewed meats,
English cooking has been influenced by foreign ingredients and cooking styles since the
History
Middle Ages
English cooking has developed over many centuries since at least the time of
Instead, medieval dishes often had the texture of a purée, possibly containing small fragments of meat or fish: 48% of the recipes in the Beinecke manuscript are for dishes similar to stews or purées. Such dishes could be broadly of three types: somewhat acidic, with wine, vinegar, and spices in the sauce, thickened with bread; sweet and sour, with sugar and vinegar; and sweet, using then-expensive sugar. An example of such a sweet purée dish for meat (it could also be made with fish) from the Beinecke manuscript is the rich, saffron-yellow "Mortruys", thickened with egg:[3]
Take brawn of capons & porke, sodyn & groundyn; tempyr hit up with milk of almondes drawn with the broth. Set hit on the fyre; put to sigure & safron. When hit boyleth, tak som of thy milk, boylying, fro the fyre & aley hit up with yolkes of eyron that hit be ryght chargeaunt; styre hit wel for quelling. Put therto that othyr, & ster hem togedyr, & serve hem forth as mortruys; and strew on poudr of gynger.[3]
Another manuscript, Utilis Coquinario, mentions dishes such as "pyany", poultry garnished with peonies; "hyppee", a rose-hip broth; and birds such as cormorants and woodcocks.[4]
Sixteenth century
The
English tastes evolved during the sixteenth century in at least three ways.[6] First, recipes emphasise a balance of sweet and sour.[6] Second, butter becomes an important ingredient in sauces, a trend which continued in later centuries.[6] Third, herbs, which could be grown locally but had been little used in the Middle Ages, started to replace spices as flavourings.[6] In A. W.'s Book of Cookrye, 35% of the recipes for meat stews and sauces include herbs, most commonly thyme. On the other hand, 76% of those meat recipes still used the distinctly mediaeval combination of sugar and dried fruit, together or separately.[6] New ingredients were arriving from distant countries, too: The Good Huswifes Jewell introduced sweet potatoes (from the tropical Americas) alongside familiar medieval recipes.[7]
Take a showlder of
mace beatne and the peel of an oringe Cut thin and minced very smale. Put the mutton the gravie and these thinges together and boyle yt between two dishes, wringe the juice of an oringe into yt as yt boyleth, when yt is boyled enough lay the bone of the mutton beinge first Broyled in the dish with it then Cut slices of limonds and lay on the mutton and so serve yt in.[9]
Pies were important both as food and for show; the nursery rhyme "Sing a Song of Sixpence", with its lines "Four and Twenty blackbirds / Baked in a pie. // When the pie was opened, The birds began to sing" refers to the conceit of placing live birds under a pie crust just before serving at a banquet.[10][11]
Seventeenth century
The bestselling cookery book of the early seventeenth century was Gervase Markham's The English Huswife, published in 1615. It appears that his recipes were from the collection of a deceased noblewoman, and therefore dated back to Elizabethan times or earlier. Women were thus becoming both the authors of cookery books and their readers, though only about 10% of women in England were literate by 1640. Markham's recipes are distinctively different from mediaeval ones; three quarters of his sauces for meat and meat pies make use of a combination of sweet and sour, and he advises:[6]
When a broth is too sweet, to sharpen it with verjuice, when too tart to sweet it with sugar, when flat and wallowish to quicken it with orenge and lemmons, and when too bitter to make it pleasant with hearbes and spices.[6][12]
Robert May's The Accomplisht Cook was published in 1660 when he was 72 years old.[13] The book included a substantial number of recipes for soups and stews,[14] 38 recipes for sturgeon, and a large number of pies variously containing fish (including sturgeon), meat (including battalia pie), and sweet fillings.[15]
French influence is evident in
Eighteenth century
a Couple of
Port Wines. Peas and Strawberries the first gathered this year by me. We spent a very agreeable day.[19]
Another country clergyman,
Green-stalls in cities now support multitudes in comfortable state, while gardeners get fortunes. Every decent labourer also has his garden, which is half his support; and common farmers provide plenty of beans, peas, and greens, for their hinds to eat with their bacon.[20]
Nineteenth century
English cooking was systematised and made available to the middle classes by a series of popular books, their authors becoming household names. One of the first was Mrs Rundell's A New System of Domestic Cookery, 1806; it went through sixty-seven editions by 1844, selling hundreds of thousands of copies in Britain and America.[22] This was followed by Eliza Acton's Modern Cookery for Private Families 1845, which Bee Wilson has called "the greatest cookery book in our language", but "modern" only in a nineteenth-century sense.[23]
An example recipe from Acton's Modern Cookery for Private Families is her "Quince Blanc-Mange (Delicious)":[24]
Dissolve in a pint of prepared juice of quinces an ounce of the best isinglass; next, add ten ounces of sugar, roughly pounded, and stir these together over a clear fire, from twenty to thirty minutes, or until the juice jellies in falling from the spoon. Remove the scum carefully, and pour the boiling jelly gradually to half a pint of thick cream, stirring them briskly together as they are mixed: they must be stirred until very nearly cold, and then poured into a mould which has been rubbed in every part with the smallest possible quantity of very pure salad oil, or if more convenient, into one that has been dipped into cold water.[24]
Acton was supplanted by the most famous English cookery book of the Victorian era,
Three of the major hot drinks popular in England,
Twentieth century
After the First World War, many new food products became available to the typical household, with branded foods advertised for their convenience. Kitchen servants with time to make custards and puddings were replaced with instant foods in jars, or powders that the housewife could quickly mix. American-style dry cereals began to challenge the porridge and bacon and eggs of the middle classes, and the bread and margarine of the poor. While wartime shipping shortages had sharply narrowed choice, the 1920s saw many new kinds of fruit imported from around the world, along with better quality, packaging, and hygiene, aided by refrigerators[36] and refrigerated ships. Authors in the 1930s such as Lady Sysonby[37] drew on recipes from a wide range of countries.[38]
Elizabeth David profoundly changed English cooking with her 1950 A Book of Mediterranean Food.[42] Written at a time of scarcity, her book began with "perhaps the most evocative and inspirational passage in the history of British cookery writing":[42]
The cooking of the Mediterranean shores, endowed with all the natural resources, the colour and flavour of the South, is a blend of tradition and brilliant improvisation. The Latin genius flashes from the kitchen pans. It is honest cooking too; none of the sham Grand Cuisine of the International Palace Hotel[43]
All five of David's early books remained in print half a century later, and her reputation among cookery writers such as Nigel Slater and Clarissa Dickson Wright was of enormous influence. The historian of food Panikos Panayi suggests that this is because David consciously brought foreign cooking styles into the English kitchen; she did this with fine writing, and with practical experience of living and cooking in the countries which she wrote about. She deliberately destroyed the myths of restaurant cuisine, instead describing the home cooking of Mediterranean countries. Her books paved the way for other cookery writers to use foreign recipes. Post-David celebrity chefs, often ephemeral, included Philip Harben, Fanny Cradock, Graham Kerr ("the galloping gourmet"), and Robert Carrier.[42][44]
English dishes
In 1953, Britain's first celebrity chef, Philip Harben, published Traditional Dishes of Britain. Its chapter titles simply listed "the
The sociologist Bob Ashley observed in 2004 that while people in Britain might agree that the core national diet consisted of items such as the full English breakfast, roast beef with all the trimmings, tea with scones, and fish and chips, few had ever eaten the canonical English breakfast, lunch and dinner in any single day, and many probably never ate any item from the list at all regularly. In any case, Ashley noted, the national diet changes with time, and cookery books routinely include dishes of foreign origin. He remarked that a National Trust café, whose manager claimed "We're not allowed to do foreign food ... I can't do lasagne or anything like that",[46] in fact served curry, because "seemingly curry is English".[46] Anglo-Indian cuisine has indeed been part of the national diet since the eighteenth century.[47]
Some English dishes are relatively new and can be dated to the century, and sometimes to the year, of their introduction. Thus
-
Fish and chips, from c. 1870[45]
-
Full English breakfast (19th century) with sausage, bacon, beans and tomatoes (from the Americas, by 18th century[60]) and eggs
-
raspberry jam (11th century)[63]
-
Sunday roast: roast beef (by 18th century),[64] roast potatoes, vegetables and Yorkshire pudding (1747)[65]
-
Steak and kidney pudding (1861)[66]
Influences
English cookery has demonstrably been open to influences from abroad from as early as the thirteenth century,
Cradock asserted: "The English have never had a cuisine. Even Yorkshire pudding comes from Burgundy."[75] However, a recipe for "a dripping pudding" was published in the 1737 book The Whole Duty of a Woman.[76] Nicola Humble observed that in Mrs Beeton's Book of Household Management, there are about the same number of recipes from India as from Wales, Scotland and Ireland together.[77] Panayi created controversy by asserting, with evidence, that fish and chips had foreign origins: the fried fish from Jewish cooking and the potato chips from France; the dish only came to signify national identity from about 1930.[78] French cuisine powerfully influenced English cooking throughout the nineteenth century, and French celebrity chefs such as the Roux brothers and Raymond Blanc continued to do so in twenty-first-century England.[46]
The role of Empire
Curry was created by the arrival of the British in India in the seventeenth century, beginning as bowls of spicy sauce used, Lizzie Collingham writes, to add "bite to the rather bland flavours of boiled and roasted meats."[79] The 1758 edition of Hannah Glasse's The Art of Cookery contains what Dickson Wright calls a "famous recipe"[80] which describes how "To make a currey the Indian way"; it flavours chicken with onions fried in butter, the chicken being fried with turmeric, ginger and ground pepper, and stewed in its own stock with cream and lemon juice. Dickson Wright comments that she was "a bit sceptical"[80] of this recipe, as it had few of the expected spices, but was "pleasantly surprised by the result"[80] which had "a very good and interesting flavour".[80]
The process of adapting Indian cooking continued for centuries. Anglo-Indian recipes could completely ignore Indian rules of diet, for example by using pork or beef. Some dishes, such as "liver curry, with bacon" were simply ordinary recipes spiced up with ingredients such as curry powder. In other cases like
Foreign influence was by no means limited to specific dishes. James Walvin, in his book Fruits of Empire, argues that potatoes, sugar (entirely imported until around 1900 and the growing of sugar beet), tea, and coffee as well as increasing quantities of spices were "Fruits of Empire"[82] that became established in Britain between 1660 and 1800, so that by the nineteenth century "their exotic origins had been lost in the mists of time"[82] and had become "part of the unquestioned fabric of local life".[82][83]
Indian and Anglo-Indian cuisine
During the
The post-colonial Anglo-Indian dish
Indian restaurants and their cuisine in Britain gradually improved from the stereotypical flock wallpaper and standardised menus. One of the pioneers was the
Indian cuisine is the most popular alternative to traditional cooking in Britain, followed by Chinese and Italian food.[102][103] By 2015, chicken tikka masala was one of Britain's most popular dishes.[104][90]
Southeast and East Asian cuisines
Southeast and East Asian cuisines have become widely available across England. Chinese cuisine became established in England by the 1970s, with large cities often having a Chinatown district; the one in London's Soho developed between the two world wars, following an informal area in Limehouse.[105] Deriving from Cantonese cuisine,[106] the food served by Chinese restaurants has been adapted to suit English taste.[107] From around 1980 onwards, Southeast Asian cuisines, especially Thai and Vietnamese, began to gain popularity in England.[108]
European cuisines
Italian cuisine is the most popular Mediterranean cuisine in England. In its current form, inspired by Elizabeth David, its rise began after 1945. There were some Italian restaurants before World War II, but they mostly served a generalised haute cuisine. Soon after the war, Italian coffee bars appeared, the first places to trade on their Italian identity; they soon started to sell simple and cheap Italian food such as minestrone soup, spaghetti and pizza. From the early 1960s, the slightly more elegant trattoria restaurants offered "Italian specialities" such as lasagne verdi al forno (baked lasagne, coloured with spinach).[109] Other Mediterranean influences include Greek moussaka, feta and taramasalata, Turkish doner and shish kebabs, and Middle Eastern hummus.[110]
French cuisine in England is largely restricted to expensive restaurants, although there are some inexpensive French bistros.[111] For many years, English writers including Hannah Glasse in the 18th century and Andrew Kirwan in the 19th century were ambivalent about French cooking.[112] However, restaurants serving French haute cuisine developed for the upper and middle classes in England from the 1830s[113] and Escoffier was recruited by the Savoy Hotel in 1890. Marcel Boulestin's 1923 Simple French Cooking for English Homes did much to popularise French dishes.[114]
Food establishments
Cafes and tea shops
The English cafe is a small, inexpensive eating place. A working men's cafe serves mainly fried or grilled food, such as
A
Fish and chip shops
Pub food
The public house, or
In the 1950s some British pubs started to offer "a pie and a pint", with hot individual
Vegetarianism
Modern Western
Quality
English cuisine in the twentieth century suffered from a poor international reputation. Keith Arscott of Chawton House Library comments that "at one time people didn't think the English knew how to cook and yet these [eighteenth and nineteenth century] female writers were at the forefront of modern-day cooking."[137] English food was popularly supposed to be bland, but English cuisine has made extensive use of spices since the Middle Ages; introduced curry to Europe; and makes use of strong flavourings such as English mustard. It was similarly reputed to be dull, like roast beef: but that dish was highly prized both in Britain and abroad, and few people could afford it; the "Roast Beef of Old England" lauded by William Hogarth in his 1748 painting celebrated the high quality of English cattle, which the French at the "Gate of Calais" (the other name of his painting) could only look at with envy. The years of wartime shortages and rationing certainly did impair the variety and flavour of English food during the twentieth century, but the nation's cooking recovered from this with increasing prosperity and the availability of new ingredients from soon after the Second World War.[138]
In 2005, 600 food critics writing for the British Restaurant magazine named 14 British restaurants among the 50 best restaurants in the world, the number one being The Fat Duck in Bray, Berkshire, led by its chef Heston Blumenthal. The quality of London's best restaurants has made the city a leading centre of international cuisine.[139]
Meanwhile, the
See also
- Leeds University Library's Cookery Collection
- List of English cheeses – over 700 varieties of cheese are produced in England
Notes
- ^ Cury here means cooking, related to French cuire, to cook.
- ^ Early modern professionals included doctors and lawyers.[6]
- ^ In Charles Elmé Francatelli's The Modern Cook
- Daily Star announced "Le Great British Feesh and Cheeps: It's Frog Nosh Claims Prof".[45]
References
- ^ Dickson Wright 2011, p. 46.
- ^ a b Dickson Wright 2011, pp. 52–53.
- ^ a b c Lehmann 2003, pp. 23–28.
- ^ Carroll 1996, p. 47.
- ^ Lehmann 2003, p. 29.
- ^ a b c d e f g h i j k l Lehmann 2003, pp. 30–35.
- ISBN 978-0-313-31962-4.
- ^ Fettiplace, Elinor (1986) [1604]. Spurling, Hilary (ed.). Elinor Fettiplace's Receipt Book: Elizabethan Country House Cooking. Viking.
- ^ a b Dickson Wright 2011, pp. 149–169.
- ISBN 978-0-7011-6907-7.
- ^ Dickson Wright 2011, p. 105.
- ^ Markham, Gervase (1615). The English Huswife. John Beale for Roger Jackson. p. 53.
- ^ "The Accomplisht Cook, 1665–1685". Food Reference. Retrieved 29 January 2016.
- ^ "History Of Soup". cheftalk.com. Retrieved 29 January 2016.
- ^ Dickson Wright 2011, pp. 188–199.
- ^ a b Lehmann 2003, pp. 51–53.
- ^ Nott, John (1723). The cooks and confectioners dictionary; or, The accomplish'd housewifes companion. London: C. Rivington.
- ^ Dickson Wright 2011, pp. 285–289.
- ^ a b Woodforde, James (1949) [1935]. Beresford, John (ed.). The Diary of a Country Parson. Oxford University Press. p. 171.
- ^ a b White Letter XXXVII (1778).
- ISBN 978-1-55849-861-7.
- ^ Carrell, Severin (26 June 2007). "Archive reveals Britain's first domestic goddess". The Guardian. London. Retrieved 28 March 2015.
- ^ Wilson, Bee (8 May 2011). "Eliza Acton, my heroine". The Daily Telegraph. Archived from the original on 12 January 2022. Retrieved 2 April 2015.
- ^ a b Ray, Elizabeth, ed. (1968). The Best of Eliza Acton. Longmans. p. 215.
- ^ Stark, Monica (July 2001). "Domesticity for Victorian Dummies". January Magazine. Retrieved 8 April 2015.
- Longmans. pp. xxiii–xxvii.
- ^ Shapiro, Laura (28 May 2006). "'The Short Life and Long Times of Mrs. Beeton,' by Kathryn Hughes: Domestic Goddess". The New York Times. Retrieved 8 April 2015.
- ^ Panayi 2010, pp. 22–23, 25, 81, 102–103, 116.
- ^ Francatelli, Charles Elmé (1846). The Modern Cook; A practical guide to the culinary art in all its branches. London: Richard Bentley & Son.
- ^ Panayi 2010, p. 213.
- ^ "A Social History of the Nation's Favourite Drink". UK Tea & Infusions Association. Retrieved 19 April 2015.
- ^ "A Proper Cup of Coffee". The Jane Austen Centre. 17 June 2011. Retrieved 19 April 2015.
- ^ Sturgess, Emma. "No time for tea? How Britain became a nation of coffee drinkers". The Guardian. London. Retrieved 19 April 2015.
- ^ a b Bensen, Amanda (1 March 2008). "A Brief History of Chocolate". Smithsonian. Retrieved 19 April 2015.
- ^ "History". Nestlé. Retrieved 19 April 2015.
- ^ Graves, Robert; Hodge, Alan (1940). The Long Week-End: A social history of Great Britain 1918–1939. pp. 175–176.
- OCLC 18086747.
- ^ Slater, Nigel (24 May 2015). "Let's Eat Together". The Guardian.
- ^ a b Dickson Wright 2011, pp. 417–424.
- ^ Ann, Antonia (7 July 2011). "Snoek (Snook)". Wartime Recipes. Archived from the original on 10 April 2018. Retrieved 8 August 2019.
like Snoek Piquante which seems to have become a kind of shorthand for everything unpalatable about food rationing
- ^ Elgot, Jessica (10 June 2015). "Cookery writer Marguerite Patten dies aged 99". The Guardian. Retrieved 19 April 2017.
- ^ a b c Panayi 2010, pp. 191–195.
- Book of Mediterranean Food. London: John Lehmann
- ^ Pile, Stephen (16 October 2006). "How TV concocted a recipe for success". The Daily Telegraph.
- ^ a b c d e f g Panayi 2010, pp. 16–17.
- ^ ISBN 978-0-415-27038-0.
- ISBN 978-0-907325-79-6.
- ^ a b Glasse, Hannah (1758). Art of Cookery (6th ed.). W. Strahan, J. and F. Rivington, J. Hinton. p. 377.
Paco.
- ^ Dickson Wright 2011, pp. 52–53, 468.
- ^ a b "Meals and Menus. Breakfast". Mrs Beeton's Cookery Book (New ed.). Ward, Lock & Co. 1922. pp. 355–358.
- ^ "History of Melton Mowbray Pork Pie". Melton Mowbray Pork Pie Association. Archived from the original on 2 May 2015. Retrieved 15 April 2015.
- ISBN 978-0-89733-487-7.
- ^ a b Hickman, Martin (30 October 2006). "The secret life of the sausage: A great British institution". The Independent. Retrieved 15 April 2015.
- ^ "Sausage Varieties". Northampton, United Kingdom: Sausage Links. 5 December 2013. Archived from the original on 13 January 2014. Retrieved 6 February 2014.
It is estimated that there are around 400 sausage varieties available in the UK.
- ^ Pitrat, M.; Foury, C. (2003). Histoires de légumes. Institut National de la Recherche Agronomique. p. 164.
We think that the potato arrived some years before the end of the 16th century, by two different ports of entry: the first, logically, in Spain around 1570, and the second via the British Isles between 1588 and 1593
- ^ Maggs, Jane. "Relish, pickle and chutney making tips" (PDF). Rheged Centre. Archived from the original (PDF) on 12 September 2015. Retrieved 14 April 2015.
- ^ Robertson, Maxwell Alexander, English reports annotated, 1866–1900, Volume 1, Publisher: The Reports and Digest Syndicate, 1867. (page 567)
- ^ Stradley, Linda (2004). "History of Sandwiches". Retrieved 15 April 2015.
The first written record of the word "sandwich" appeared in Edward Gibbons (1737–1794), English author, scholar, and historian, journal on November 24, 1762. "I dined at the Cocoa Tree ... That respectable body affords every evening a sight truly English. Twenty or thirty of the first men in the kingdom ... supping at little tables ... upon a bit of cold meat, or a Sandwich."
- ^ "Sandwich celebrates 250th anniversary of the sandwich". BBC. 12 May 2012. Retrieved 18 May 2012.
- ^ Dickson Wright 2011, p. 284.
- ^ "A Social History of the Nation's Favourite Drink". United Kingdom Tea Council. Archived from the original on 30 July 2009.
- ^ "Scone". Oxford English Dictionary. Archived from the original on 6 September 2016. Retrieved 22 January 2024.
Originally Scottish
- ^ "Were cream teas "invented" in Tavistock?". BBC News. 17 January 2004. Retrieved 18 April 2015.
- ^ "Why do the French call the British 'the roast beefs'?". BBC. 3 April 2003. Retrieved 16 May 2015.
- ISBN 978-1-55709-462-9.
- ^ Cloake, Felicity (1 March 2012). "How to cook the perfect steak and kidney pudding". The Guardian. Retrieved 16 May 2015.
- ^ Nuttall, P. Austin (1840). A classical and archæological dictionary of the manners, customs, laws, institutions, arts, etc. of the celebrated nations of antiquity, and of the middle ages. Whittaker and Co, and others. p. 555.
- ISBN 978-0-19-964024-9.
- ^ Hill, Walter M.; Apicius (1936). "'De Re Coquinaria' of Apicius. Another Dish, which can be Turned over [A Nut Custard] Aliter patina versatilis". University of Chicago.
- ^ "Dariolles". Medieval Cuisine. Archived from the original on 18 April 2021. Retrieved 22 June 2017.
- ^ Day, Ivan. "Wafer Making". Historic Food. Retrieved 18 January 2016.
- ^ a b Dickson Wright 2011, p. 49.
- ^ Dickson Wright 2011, p. 51.
- ^ Dickson Wright 2011, p. 47.
- ^ Panayi 2010, p. 12.
- ^ The Whole Duty of a Woman. London: T. Reed. 1737. pp. 468–469.
- ^ Humble, Nicola (2000). "Introduction". Mrs Beeton's Book of Household Management. Oxford University Press. p. xxix.
- ^ Panayi 2010, pp. 16–18, 78.
- ^ Collingham, Lizzie (2005). Curry: A Biography. London. p. 115.
{{cite book}}
: CS1 maint: location missing publisher (link) - ^ a b c d Dickson Wright 2011, pp. 304–305.
- ^ Panayi 2010, pp. 119–121.
- ^ a b c Walvin, James (1997). Fruits of Empire: Exotic Produce and British Taste, 1660–1800. London. pp. ix, 115.
{{cite book}}
: CS1 maint: location missing publisher (link) - ^ Panayi 2010, p. 111.
- ^ "Sustainable shore – October recipe – Year of Food and Drink 2015 – National Library of Scotland". nls.uk.
- JSTOR 20764390.
- ^ "Cooking under the Raj". Retrieved 30 January 2008.
- British Broadcasting Corporation. Retrieved 27 September 2016.
"Indian dishes, in the highest perfection… unequalled to any curries ever made in England." So ran the 1809 newspaper advert for a new eating establishment in an upmarket London square popular with colonial returnees.
- ^ Gill, A.A. (23 April 2006). "Veeraswamy". The Times. Retrieved 3 February 2016.
- ^ BBC: How Britain got the hots for curry
- ^ a b c Nelson, Dean; Andrabi, Jalees. "Chicken tikka masala row grows as Indian chefs reprimand Scottish MPs over culinary origins". The Daily Telegraph. Archived from the original on 12 January 2022. Retrieved 15 November 2015.
The MPs, led by Mohammed Sarwar, claim the dish was invented in Glasgow in the early 1970s and now want official European Union recognition through a "Protected Designation of Origin". It would put Glasgow's chicken tikka masala on a par with Parma's Parmesan cheese or French 'Champagne'.
- ^ "Robin Cook's chicken tikka masala speech". The Guardian. London. 25 February 2002. Retrieved 19 April 2001.
- ^ a b "Glasgow 'invented' Tikka Masala". BBC. 21 July 2009. Retrieved 15 November 2015.
It has previously been suggested that the mild curry was created decades ago in a Glaswegian kitchen by Asian immigrants catering to Western palates. Mr Sarwar claimed the dish owed its origins to the culinary skills of Ali Ahmed Aslam, proprietor of the Shish Mahal restaurant in Park Road in the west end of the city.
- ^ McComb, Richard. "Balti making a big comeback in Birmingham". Balti-Birmingham. Archived from the original on 30 September 2015. Retrieved 15 November 2015.
- ^ Warwicker, Michelle (19 June 2012). "What makes the Birmingham Balti unique?". BBC News. BBC. Retrieved 15 November 2015.
"People like (it) ... sizzling and hot and with the naan bread," said Mohammed Arif, owner of Adil Balti and Tandoori Restaurant, in the Balti Triangle in Birmingham. Mr Arif claims to be first man to introduce the Balti to Britain – after bringing the idea from Kashmir – when he opened his restaurant in 1977. He said that before he "recommended the Balti in the UK" in the late 70s, "there was different curry" in Britain, "not like this fresh cooking one".
- ^ a b "Food Standards Agency – Curry factfile". 27 November 2003. Archived from the original on 14 October 2010. Retrieved 16 November 2015.
- ^ "Professor says Indian eateries are experiencing a U.S. boom". University of North Texas News Service. 13 October 2003. Archived from the original on 20 April 2012. Retrieved 10 August 2011.
- ISBN 0-7160-0809-2
- ^ Peters-Jones, Michelle. "Indian Classics – Vindalho de Galinha (Chicken Vindaloo)". The Tiffin Box. Retrieved 13 July 2015.
- ^ "Indal (Vindaloo)". The East Indian Community. Archived from the original on 5 July 2015. Retrieved 13 July 2015.
- ^ "The History of Vindaloo ... Recipe for Pork Vindaloo and Coconut Rice". Anglo-Indian Food. 28 July 2007. Retrieved 26 October 2012.
- ^ Vaughan, Tom (12 July 2007). "Indian restaurants: Where it all started and where it's all going Indian restaurants: Where it all started and where it's all going". The Caterer. Archived from the original on 16 November 2015. Retrieved 16 November 2015.
- ^ "Italian Food: Facts, Figures, History & Market Research". Archived from the original on 11 January 2008. Retrieved 31 January 2008.
- ^ "Caterersearch: Market snapshot – Ethnic food". Archived from the original on 8 February 2008. Retrieved 31 January 2008.
- ^ "Popular British dishes". BBC News. 21 July 2009. Retrieved 18 February 2010.
- OCLC 782999960.
- ^ Rayner, Jay (10 November 2002). "The sweet and sour revolution". The Observer. London. Retrieved 31 January 2008.
- ISBN 978-1-86189-227-0.between 'Chinese cooking in China' and 'Chinese food abroad'. Lo remarked that Chinese food, like everything else 'suffers a sea change when removed from its native shores'.
the distinction made by the food writer Kenneth Lo
- ^ Panayi 2010, pp. 170–172, 201–203.
- ^ Panayi 2010, pp. 117–118, 166–167.
- ^ Salter, Katy (7 August 2013). "The British love affair with hummus". The Guardian.
- ^ "Haute Cuisine". The Observer. London. 9 March 2003. Retrieved 31 January 2008.
- ^ Hannah Glasse:British Library Andrew Valentine Kirwan: Host and Guest, A book about dinners, dinner-giving, wines and desserts, 1864
- ^ Haute Cuisine: How the French Invented the Culinary Profession (Chapter 3), Amy B. Trubek, 2000
- OCLC 84451037.
- ISBN 978-0-00-736550-0.
- ISBN 978-1-59880-097-5.
- ^ Morris, Steven (20 May 2010). "Devon and Cornwall battle over true home of the cream tea". The Guardian. Retrieved 10 May 2018.
- ISBN 978-0-907325-47-5.
- ^ Alexander, James (18 December 2009). "The unlikely origin of fish and chips". BBC News. Retrieved 16 July 2013.
- ISBN 0-684-83559-2.
- ^ Webb, Andrew (17 February 2014). "The history of chips". LoveFood. Retrieved 13 November 2015.
- ^ Dickens, Charles (1859). "5. The Wine-shop". A Tale of Two Cities. Chapman & Hall. p. 27.
Hunger rattled its dry bones among the roasting chestnuts in the turned cylinder; Hunger was shred into atomics in every farthing porringer of husky chips of potato, fried with some reluctant drops of oil.
- ^ "Pub Food". lookupapub.co.uk. Archived from the original on 11 October 2009. Retrieved 26 June 2009.
- ^ "Ploughman's Lunch – Icons of England". Icons.org.uk. 16 July 2007. Archived from the original on 14 April 2009. Retrieved 26 June 2009.
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[1958 Times 29 Apr. (Beer in Britain Suppl.) p. xiv/2 In a certain inn to-day you have only to say, 'Ploughboy's Lunch, please,' and for a shilling there is bread and cheese and pickled onions to go with your pint, and make a meal seasoned with gossip, and not solitary amid a multitude.]
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Sources
- Carroll, R. (1996). Utilis Coquinario and its Unnamed Author. Oxford Symposium on Food and Cookery, 1995. pp. 45–51. ISBN 978-0-907325-72-7.
- ISBN 978-1-905211-85-2.
- Lehmann, Gilly (2003). The British Housewife. Prospect Books.
- ISBN 978-1-86189-658-2.
Further reading
- Ayrton, Elisabeth (1974) The Cookery of England: being a collection of recipes for traditional dishes of all kinds from the fifteenth century to the present day, with notes on their social and culinary background. Andre Deutsch.
- Ayrton, Elisabeth (1980) English Provincial Cooking. Mitchell Beazley.
- Colquhoun, Kate (2008) [2007]. Taste: The Story of Britain through its Cooking. Bloomsbury. ISBN 978-0-7475-9306-5.
- Drummond, Jack C.; Wilbraham, Anne (1994 [1939]) The Englishman's Food: Five Centuries of British Diet. Pimlico. ISBN 978-0-712-65025-0.
- Fitzpatrick, Joan (2013) Food in Shakespeare: early modern dietaries and the plays Ashgate.
- Foy, Karen. (2014) Life in the Victorian Kitchen: Culinary Secrets and Servants' Stories. Pen and Sword.
- Grigson, Jane (1974) English Food. Macmillan.
- ISBN 978-0-7499-4215-1.
- Woolgar, C. M. (2016) The Culture of Food in England, 1200–1500. Yale University Press.
External links
- Wikibooks: Cookbook: Cuisine of the United Kingdom
- British Library Food Stories Archived 10 April 2021 at the Wayback Machine, a century of revolutionary change in UK food culture
- Foods of England Database of still used and 'lost' English dishes