British cuisine

British cuisine is the set of cooking traditions and practices associated with the United Kingdom. The cuisine has been shaped by the country's rich history, from the influence of the Roman Empire, through the Middle Ages, to the global reach of the British Empire.

History

British cuisine has its roots in the farming practices of the Anglo-Saxon period, which saw the cultivation of crops such as wheat and barley, and the rearing of livestock including cattle, sheep, and pigs. The Norman conquest introduced new culinary influences, including the use of spices and the consumption of wine.

The Industrial Revolution had a significant impact on British cuisine, with the advent of canned food and the development of new cooking techniques. The Victorian era saw the popularisation of afternoon tea, while the 20th century brought about the rise of convenience foods and the influence of immigrant cuisines.

Dishes

Traditional British dishes include roast beef and Yorkshire pudding, fish and chips, and full English breakfast. Other notable dishes include Cornish pasty, Shepherd's pie, and black pudding. British cuisine is also known for its wide variety of pies, such as steak and kidney pie, and desserts, such as trifle and sticky toffee pudding.

Regional Variations

There are significant regional variations in British cuisine. For example, Scottish cuisine is known for dishes such as haggis and Scotch pie, while Welsh cuisine includes Welsh rarebit and cawl. English cuisine features dishes such as Cornish pasty and Lancashire hotpot, and Northern Irish cuisine is known for the Ulster fry.

Influence

British cuisine has had a significant influence on cuisines around the world, particularly in countries that were part of the British Empire. For example, the Indian dish chicken tikka masala is often claimed to have been invented in the UK, while Australian cuisine features British-inspired dishes such as meat pies and fish and chips. Template:UK-food-stub