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The Cinema of Wales comprises the art of film and creative movies made in Wales or by Welsh filmmakers either locally or abroad. Welsh cinema began in the late-19th century, led by Welsh-based director William Haggar. Wales continued to produce film of varying quality throughout the 20th century, in both the Welsh and English languages, though ...
Welsh cuisine (Welsh: Ceginiaeth Cymreig) encompasses the cooking styles, traditions and recipes associated with Wales.While there are many dishes that can be considered Welsh due to their ingredients and/or history, dishes such as cawl, Welsh rarebit, laverbread, Welsh cakes, bara brith and Glamorgan sausage have all been regarded as symbols of Welsh food.
The cuisine of Swansea (Welsh: Abertawe) is based on the city's long history and the influence of the surrounding regions of Gower, Carmarthenshire, and Glamorgan, Wales.. The city has a long maritime, industrial, and academic tradition, and people from many different parts of the world have lived, studied, and worked in the ci
In 2016, an analysis of the geography of Welsh surnames commissioned by the Welsh Government found that 718,000 people (nearly 35% of the Welsh population) have a family name of Welsh origin, compared with 5.3% in the rest of the United Kingdom, 4.7% in New Zealand, 4.1% in Australia, and 3.8% in the United States, with an estimated 16.3 ...
Welsh folk culture (3 C, 1 P) Food and drink in Wales ... Works by Welsh people (14 C) Pages in category "Culture of Wales"
Two different methods of baking these cakes were practised in Glamorgan. Baking them on a bakestone over an open fire may be regarded as the most general practice throughout the county. The Welsh names given to the cakes were usually based on the Welsh name for the bakestone, and these include pice ar y mân, tishan ar y mân and tishen lechwan.
In 2021 an estimated 538,000 people in Wales aged three years and over (17.8%) reported being able to speak Welsh – down from 562,000 in 2011. Fewer people speaking Welsh than 10 years ago ...
The predilection of the Welsh for roasted cheese led to the dish of Welsh rarebit, or Welsh rabbit, seasoned melted cheese poured over toasted bread. [29] The cheese would need to be a harder one, such as cheddar or similar. Referred to as Welsh rabbit as early as 1725, the name is not similar to the Welsh term caws pobi. Welsh folk rarely ate ...