International Cooking: A Culinary Journey, 2E Chapter 1 British Isles

International Cooking: A Culinary Journey, 2E

Chapter 1British Isles

International Cooking: A Culinary Journey:, 2EPatricia Heyman

© 2012, 2003 Pearson EducationUpper Saddle River, NJ 07458. All Rights Reserved.2

Limited invasions because it’s an island - surrounded by water

Invaded by Julius Caesar (Romans) in 55BC and Normans (Vikings) in 1066

History



Romans introduced artichokes asparagus carrots cucumber endive parsnip turnip pheasants

peacocks guinea fowl almonds dates olives olive oil wine cheese making

techniques



Vikings introduced smoking and drying fish



Internal influence from Celtics, Germans, & Normans

External influence from the many countries of the British Empire that stretched around the world

Simple and Hearty Food



built huge empire covering one-quarter of the world - 1700s to 1900s

colonies included islands in the Caribbean, parts of North and South America, Africa, the Middle East, India, the Orient, Australia, and islands in the Pacific

British Empire



fungus destroyed the potato crop in Ireland - 1840s

millions starved or emigrated to other countries

The Potato Blight in Ireland



England, Scotland, & Wales Northern Ireland & Ireland more than 5,000 small islands

TopographyIslands of Great Britain



Rolling hills and rocky terrain conducive to grazing sheep and cattle

Lots of lamb, beef, and dairy

Winter and root vegetables thrive in the cool climate

Cabbage, Brussels sprouts, kale, spinach, rutabagas, carrots, parsnips, potatoes



mild summers cool, damp winters

Despite northern latitude, ocean currents keep

temperatures mild



Braising Roasting Boiling Frying

Cooking Methods



Scotland, Wales, England, Northern Ireland, and Ireland comprise the British Isles

They contain varied topography - windswept land, rugged mountains, deep valleys, rolling plains, meadows, and lots of coastline

Regions



Fish and chips - deep-fried fish and thickly cut French fries accompanied by malt vinegar

Steak and kidney pie - stew-like combination of kidneys and steak topped with a pastry crust

Bangers and mash - sausages and mashed potatoes

Shepherd’s pie - ground or minced beef with a topped with mashed potatoes

Well-known English dishes



haggis - sheep’s offal mixed with oatmeal that is stuffed in a sheep’s stomach and boiled

Well-known dish from Scotland



Welsh rarebit - a melted cheese dish served on toast

Well-known dish from Wales



Irish stew - stew containing mutton or lamb cooked with potatoes and onions

Well-known dish from Ireland



Seafood, lamb, mutton, beef, potatoes, and winter vegetables appear most frequently

Cuisine



Limited use of herbs and spices Many vegetables simply boiled

and served with salt and pepper

Reputation as a Bland Cuisine



Prepare both sweet and savory Puddings prepared in a deeper

dish

Well known varieties Steak and kidney pie Christmas pudding

Puddings and Pies



Beer Ale Lager Stout Scottish

whiskey Irish whiskey Gin

Popular Alcoholic Beverages



eggs breakfast meat (bacon,

sausage, and/or ham) toast & marmalade oatmeal or porridge fruit kippers

Customary Hearty Breakfasts Might Include



served in the late afternoon hot tea accompanied by

sweet and savory snacks might consist of quite

simple or very elaborate selection of foods

British Tea

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International Cooking: A Culinary Journey, 2E Chapter 1 British Isles