english cuisine english cuisine encompasses cooking styles traditions recipes associated england distinctive attributes shares wider british cuisine partly ingredients ideas north_america china india time british_empire result post war immigration traditional meals ancient origins bread cheese meat game boiled vegetables freshwater fish 14th century english contains recipes dates royal court english cooking influenced foreign ingredients cooking styles middle ages introduced indian adapted english tastes eighteenth century recipe chicken french cuisine influenced english recipes victorian era second world war book mediterranean food wide influence bringing italian cuisine english homes success encouraged writers describe styles including chinese thai cuisine england continues absorb ideas world history middle ages english developed centuries time written middle ages reign king book offers imaginative sophisticated recipes sweet sour bread quantities boiled dried ground served foods described history english food matter large meat meal imagined hollywood films instead dishes texture possibly containing small fragments meat fish recipes manuscript dishes similar dishes broadly types somewhat acid wine sauce bread sweet sour sugar sweet expensive sugar example sweet dish meat fish manuscript rich yellow egg hit milk drawn set hit hit milk hit hit hit serve forth sixteenth century early modern period saw gradual arrival printed books printer compiled texts proper published published translated french translation original italian work number titles expanded rapidly end century include good book good wives books kinds collections called secrets health aimed aristocratic ladies advice manage household aimed women ordinary backgrounds likely wives minor professional men english tastes evolved sixteenth century ways firstly recipes emphasise balance sweet sour secondly butter important ingredient trend continued later centuries herbs grown locally little middle ages started replace book recipes meat include herbs commonly hand meat recipes distinctly combination sugar dried fruit separately new ingredients arriving distant countries good introduced sweet potatoes alongside familiar medieval recipes book compiled published gives intimate view book provides recipes forms bread apple preserves celebration cake people new ingredients sweet potato appear recipe dressing shoulder calls use newly available citrus fruits great save wine sugar little cut thin dishes juice lay bone dish cut lay serve important food nursery rhyme sing song lines baked pie pie opened birds began sing refers placing live birds pie crust serving banquet seventeenth century book early seventeenth century english published appears recipes collection deceased dated times earlier women authors books readers women england recipes different ones quarters meat meat use combination sweet sour advises sweet sweet sugar flat bitter pleasant robert cook published years old book included substantial number recipes recipes large number variously containing fish including meat including pie sweet french influence evident recipes designed enable non aristocratic readers imitate fashionable french style cooking elaborate combined use wine traditional cooking ingredients sugar dried fruit eighteenth century dictionary chose treatment recipes book covered meat fish kinds making beer wine bills fare given month year diary country gives good idea sort food eaten england eighteenth century afford eat liked welcome neighbours june gave dinner couple chicken boiled tongue leg boiled batter course second couple ducks green dinner mountain port gathered year spent day country clergyman recorded increased consumption vegetables ordinary country people south england noted potatoes added reign king george iii green stalls cities support comfortable state fortunes decent garden half support common farmers provide plenty beans eat bacon best selling book century publication ran editions widely nineteenth century english cooking available middle classes series popular books authors household names new system domestic went seven editions selling hundreds thousands copies britain america followed called greatest book language modern nineteenth century sense example recipe delicious dissolve prepared juice best add sugar roughly stir clear fire thirty minutes juice falling remove carefully pour boiling gradually half thick cream stirring mixed stirred nearly cold poured mould smallest possible quantity pure oil convenient cold water supplanted famous english book victorian era sold nearly million copies book read enjoyed substantially written later editions hands manual instructions recipes looked needed substantially authors including anglo italian cook celebrity cooking series london clubs royalty including queen_victoria book modern cook ran editions elaborate cuisine described french terminology offering bills fare people major hot drinks popular england tea coffee chocolate originated outside europe staple items victorian times catherine brought portuguese habit tea england initially expense restricted wealthy consumers price gradually dropped 19th century use widespread introduced 16th century coffee popular 17th century especially coffee houses opening oxford hot chocolate popular drink 17th century long food chocolate bars developed marketed english founded businesses twentieth century introduced ensure supply food limited boat blockade britain distributed fairly foods chocolate hard find unfamiliar items dried egg dried potato whale meat pork product imported fish called appeared national diet butter sugar eggs flour english dishes hard traditional recipes instead available foods different dishes natural providing sweetness novel dishes like diet enjoyable meant population profoundly changed english cooking book mediterranean food written time food book began evocative inspirational passage history british writing cooking mediterranean shores endowed natural resources colour flavour south blend tradition brilliant improvisation latin genius flashes kitchen honest cooking david early books remained print half century later reputation writers enormous influence historian food suggests consciously brought foreign cooking styles english kitchen fine writing practical experience living cooking countries wrote deliberately destroyed myths restaurant cuisine phrases like instead describing home cooking mediterranean countries books opened writers use foreign recipes post david celebrity included stereotypes britain celebrity chef published britain observes chapter titles simply list stereotypical british diet yorkshire lancashire kidney cream fish chips notes begins contradictions claims naming britain supposed reputation worst food world claiming country technically repertoire national dishes largest country observes people britain agree core national diet consists items english breakfast beef tea fish chips highly probable british people actually eaten core diet recent single day case regularly eat single item list case notes national diet changes time books routinely include dishes foreign origin remarks café manager remarked allowed foreign food like fact served seemingly english anglo indian cuisine national diet eighteenth century supposedly traditional english dishes relatively new dated century year introduction introduced india 18th century recorded gave recipe conversely dishes considered foreign fish sweet sour sauce english recipe books middle ages dishes took present form gradually called english breakfast kind described later editions variations list family week winter wednesday looks fairly modern bread butter bacon boiled eggs days modern looking include baked fresh cold game suggestions family week summer included cold tongue guests breakfast autumn included cold game pie pressed beef stereotypes english cuisine foreign influence english open foreign ingredients influence early thirteenth century case foods like roman times leicester daughter king john purchased large amounts king edward ordered large quantities pepper expensive imported luxury sugar popular idea disguise bad meat pointing fatal today suggests instead hide taste salt preserve food absence introduces book britain words english celebrity cook english cuisine yorkshire comes cites observation number recipes india wales scotland ireland created controversy asserting evidence fish chips foreign origins fried fish jewish cooking potato chips france dish important national identity french cuisine influenced english cooking nineteenth century french celebrity brothers continue century england role empire created arrival british india seventeenth century beginning sauce writes add bite bland boiled edition contains calls famous recipe describes indian way chicken fried butter chicken fried ground pepper stock cream lemon juice comments bit recipe expected surprised end result good interesting flavour process adapting indian cooking continued centuries anglo indian recipes completely ignore indian rules diet pork beef dishes liver bacon simply ordinary recipes ingredients powder cases like indian dishes adapted british tastes simple rice dish accepted victorian era books offered recipes merging indian european foods standard english cooking included dishes aimed poorer classes foreign influence means limited specific dishes book fruits empire argues potatoes sugar entirely imported growing sugar tea coffee increasing quantities fruits empire established britain nineteenth century exotic origins lost time fabric local life indian anglo indian cuisine indian cuisine popular alternative traditional cooking britain followed chinese italian food chicken considered britain popular dishes british britain started borrowing indian dishes creating anglo indian cuisine dishes soup indian food served coffee houses cooked home similar date time restaurant regent street london opened serving anglo indian food oldest surviving indian restaurant britain sharp increase number houses 1940s 1970s anglo indian dish chicken apparently invented glasgow early 1970s cuisine introduced britain birmingham roughly restaurants serving indian cuisine britain majority indian restaurants britain run pakistani origin according britain indian food industry united_kingdom worth billion accounting thirds eating serving million british customers week indian restaurants typically allow combine base ingredients chicken meat lamb mild regard authenticity combination reference point flavour heat madras sauce represents area india obtained actual dish variations basic sauce instance rendered fiery dish lamb chicken madras sauce extra anglo indian dish pork wine based portuguese dish indian restaurants cuisine britain gradually improved stereotypical flock pioneers opened london serving kind food actually eaten india remained fully booked followed indian restaurants london opened opened gained stars quality cooking indian restaurant britain opened london end influences chinese food established england 1970s large cities having district london developed world wars cuisine food served chinese restaurants named chinese food abroad adapted suit western taste asian especially thai began join established asian china indian italian cuisine popular mediterranean cuisine england current form plenty pizza inspired rise began italian restaurants world war served cuisine soon war italian coffee bars appeared places trade soon started sell simple cheap italian food soup pizza early 1960s slightly elegant restaurants offered italian baked coloured french cuisine largely restricted expensive restaurants inexpensive french food establishments tea shops english cafe small inexpensive eating place working men cafe serves mainly fried food fried eggs bacon mash black bubble mushrooms chips accompanied baked beans cooked tomatoes fried bread referred breakfast available day traditional declined rise fast food chains remain numerous tea shop small restaurant serves soft drinks light meals atmosphere customers eat cream tea tea served china set jam cream fish chip shops fish chips hot dish consisting battered fish commonly atlantic chips common away food fried fish fried potatoes late victorian origin cites fish trades gazette july stating later introduced country chip potatoes france fried fish trade today notes times recorded potatoes fried french manner introduced lancashire great success observes fish chip shops 1920s run jews italians slightly earlier date available chips london tale cities mentions chips potatoes fried reluctant drops oil pub food public house pub famous english institution mid-20th century drinking establishments little emphasis serving food bar pork eggs helped increase beer sales pub served meals usually basic cold dishes lunch invented 1950s 1950s british started offer pie hot individual easily premises landlord wife 1960s developed fashionable chicken basket portion chicken chips served basket mill pub quality dropped variety increased introduction microwave food pub expanded include british food items pie kidney shepherd pie fish chips mash sunday movement 21st century hand seeks serve restaurant quality food cooked order fresh ingredients pub setting serving meals eaten outside home rose rapidly modern western founded united_kingdom world increased markedly end world war country million highest western world million people claim eat red meat restaurant chains studied vegetarian main course menu labelled dishes end vegetarian restaurants remain relatively increasing rapidly britain rising quality english cuisine twentieth century suffered poor international reputation comments time people didn think english knew cook eighteenth nineteenth century female writers forefront modern day cooking english food popularly supposed bland english cuisine extensive use middle ages introduced europe makes use strong english similarly reputed dull like beef dish highly prized britain abroad people afford beef old england lauded painting celebrated high quality english cattle french gate painting look years wartime shortages certainly variety flavour english food twentieth century nation cooking recovered increasing prosperity availability new ingredients soon second world war food critics writing magazine named british restaurants best restaurants world number fat duck chef global reach london elevated status leading centre international cuisine list united_kingdom food drink products protected status european_union law increased rapidly items including cheese yorkshire forced lamb beef traditional cumberland listed registered including listed applied england status
English cuisine