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This is a list of prepared dishes characteristic of English cuisine.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 the Indian subcontinent during the time of the British ...
Battenberg cake, made by baking yellow and pink almond sponge cakes before being cut and arranged into a chequered pattern, held together by jam and covered with marzipan, originated in the late 19th century, [141] purpotedly named for the marriage of Princess Victoria, Queen Victoria's granddaughter, to Prince Louis of Battenberg in 1884. [142]
English cuisine encompasses the cooking styles, traditions and recipes associated with England.It has distinctive attributes of its own, but is also very similar to wider British cuisine, partly historically and partly due to the import of ingredients and ideas from the Americas, China, and India during the time of the British Empire and as a result of post-war immigration.
Helmeted guinea fowl in tall grass. Many foods were originally domesticated in West Africa, including grains like African rice, Pearl Millet, Sorghum, and Fonio; tree crops like Kola nut, used in Coca-Cola, and Oil Palm; and other globally important plant foods such as Watermelon, Tamarind, Okra, Black-eye peas, and Yams. [2]
Lists of foods named after places have been compiled by writers, sometimes on travel websites or food-oriented websites, as well as in books. Since all of these names are words derived from place names, they are all toponyms. This article covers English language food toponyms which may have originated in English or other languages.
The modern fish-and-chip shop ("chippy" in modern British slang) originated in the UK, although outlets selling fried food occurred commonly throughout Europe. [20] [21] Early fish-and-chip shops had only very basic facilities. Usually these consisted principally of a large cauldron of cooking fat, heated by a coal fire.
Until 1998, as many as 85% of curry restaurants in the UK were British Bangladeshi restaurants, [16] but in 2003 this figure declined to just over 65%. [17] The dominance of Bangladeshi restaurants is generally declining in some parts of London and the further north one travels. In Glasgow, there are more restaurants of Punjabi origin than any ...
Most of the products hold either PGI (51 in the UK and 49 in the EU) or PDO (32 in the UK, 31 in the EU) status, with 4 products being designated as TSG. This list, is compiled according to the eAmbrosia European Commission database and the UK 'Protected geographical food and drink names' database. They list all registered products, as well as ...