History of The British Cuisine

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by NastyaFatina
Last updated 6 years ago

Health & Fitness
Culinary Arts

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History of The British Cuisine

History of the British cuisine

Let's know something about history and progress of British food!

Time Line

18th and 19th centuries

the United Kingdom developed a worldwide reputation for the quality of British beef and pedigree bulls

Among English cakes and pastries, many are tied to the various religious holidays of the year. Hot Cross Buns are eaten on Good Friday, Simnel Cake is for Mothering Sunday, Plum Pudding for Christmas, and Twelfth Night Cake for Epiphany.

The Vikings and Danes brought us the techniques for smoking and drying fish - even today the North East coasts of England and Scotland are the places to find the best kippers - Arbroath Smokies, for example. "Collops" is an old Scandinavian word for pieces or slices of meat, and a dish of Collops is traditionally served on Burns Night (25th January) in Scotland.

Unfortunately a great deal of damage was done to British cuisine during the two world wars. Britain is an island and supplies of many goods became short. The war effort used up goods and services and so less were left over for private people to consume. Ships importing food stuffs had to travel in convoys and so they could make fewer journeys. During the second world war food rationing began in January 1940 and was lifted only gradually after the war.

During Victorian times good old British stodge mixed with exotic spices from all over the Empire. And today despite being part of Europe we've kept up our links with the countries of the former British Empire, now united under the Commonwealth.

The British tradition of stews, pies and breads, according to the taste buds of the rest of the world, went into terminal decline. What was best in England was only that which showed the influence of France, and so English food let itself become a gastronomic joke and the French art of Nouvell Cuisine was adopted.

In London especially, one can not only experiment with the best of British, but the best of the world as there are many distinct ethnic cuisines to sample, Chinese, Indian, Italian and Greek restaurants are amongst the most popular.


Elizabeth David produced evocative books, whose recipes (mostly French and Mediterranean) were then often impossible to produce in Britain


During the second world war food rationing began


creation of the Soil Association

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Modern British (or New British) cuisine is a style of British cooking which fully emerged

the late 1970s


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