Cuisine of England | Wikipedia audio article
Channel: wikipedia tts
Date: 2018-12-13

This is an audio version of the Wikipedia Article:
Cuisine of England


00:01:20 1 History
00:01:29 1.1 Middle Ages
00:03:13 1.2 Sixteenth century
00:06:16 1.3 Seventeenth century
00:07:52 1.4 Eighteenth century
00:09:46 1.5 Nineteenth century
00:12:52 1.6 Twentieth century
00:15:58 2 Stereotypes
00:18:48 3 Foreign influence
00:20:19 3.1 The role of empire
00:22:39 3.2 Indian and Anglo-Indian cuisine
00:25:30 3.3 Other influences
00:27:01 4 Food establishments
00:27:10 4.1 Cafes and tea shops
00:28:04 4.2 Fish and chip shops
00:29:10 4.3 Pub food
00:30:42 5 Vegetarianism
00:31:39 6 Quality
00:33:47 7 See also



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SUMMARY
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English cuisine encompasses the cooking styles, traditions and recipes associated with England. It has distinctive attributes of its own, but also shares much with wider British cuisine, partly through the importation of ingredients and ideas from North America, China, and India during the time of the British Empire and as a result of post-war immigration.
Traditional meals have ancient origins, such as bread and cheese, roasted and stewed meats, meat and game pies, boiled vegetables and broths, and freshwater and saltwater fish. The 14th-century English cookbook, the Forme of Cury, contains recipes for these, and dates from the royal court of Richard II.
English cooking has been influenced by foreign ingredients and cooking styles since the Middle Ages. Curry was introduced from the Indian subcontinent and adapted to English tastes from the eighteenth century with Hannah Glasse's recipe for chicken "currey". French cuisine influenced English recipes throughout the Victorian era. After the rationing of the Second World War, Elizabeth David's 1950 A Book of Mediterranean Food had wide influence, bringing Italian cuisine to English homes. Her success encouraged other cookery writers to describe other styles, including Chinese and Thai cuisine. England continues to absorb culinary ideas from all over the world.