International cooking Chpt 1 British Isles

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

International Cooking: A Culinary Journey:, 2E
Patricia Heyman
© 2012, 2003 Pearson Education
Upper 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

Patricia Heyman
Romans introduced
 artichokes
 asparagus
 carrots
 cucumber
 endive
 parsnip
 turnip
 pheasants
 peacocks
 guinea fowl
 almonds
 dates
 olives
 olive oil
 wine
 cheese making
techniques

Patricia Heyman
Vikings introduced
smoking and drying fish

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 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

Patricia Heyman
 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

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 fungus destroyed the potato crop in
Ireland - 1840s
 millions starved or emigrated to
other countries
The Potato Blight in Ireland

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 England, Scotland, & Wales
 Northern Ireland & Ireland
 more than 5,000 small islands
Topography
Islands of Great Britain

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 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

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 mild summers
 cool, damp winters
Despite northern latitude,
ocean currents keep
temperatures mild

Patricia Heyman
 Braising
 Roasting
 Boiling
 Frying
Cooking Methods

Patricia Heyman
 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

Patricia Heyman
 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

Patricia Heyman
 haggis - sheep’s offal mixed
with oatmeal that is stuffed in a
sheep’s stomach and boiled
Well-known dish from Scotland

Patricia Heyman
 Welsh rarebit - a melted
cheese dish served on toast
Well-known dish from Wales

Patricia Heyman
 Irish stew - stew containing
mutton or lamb cooked with
potatoes and onions
Well-known dish from Ireland

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

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 Limited use of herbs and spices
 Many vegetables simply boiled
and served with salt and pepper
Reputation as a Bland
Cuisine

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 Prepare both sweet and savory
 Puddings prepared in a deeper
dish
Well known varieties
 Steak and kidney pie
 Christmas pudding
Puddings and Pies

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 Beer
 Ale
 Lager
 Stout
 Scottish whiskey
 Irish whiskey
 Gin
Popular Alcoholic Beverages

Patricia Heyman
 eggs
 breakfast meat (bacon, sausage,
and/or ham)
 toast & marmalade
 oatmeal or porridge
 fruit
 kippers
Customary Hearty Breakfasts
Might Include

Patricia Heyman
 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

International cooking Chpt 1 British Isles

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