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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.
Welsh folk rarely ate rabbit due to the cost and as land owners would not allow rabbit hunting, so the term is more likely a slur on the Welsh. [13] [30] [31] The name evolved from rabbit to rarebit, possibly to remove the slur from Welsh cuisine or due to simple reinterpretation of the word to make menus more pleasant. [32]
Welsh cuisine by county (1 C, 7 P) B. Beer in Wales (2 C, 4 P) Welsh drinks (1 C, 3 P) C. Welsh cheeses (4 P) F. Food and drink companies of Wales (2 C, 11 P) R.
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
On Welsh cakes Tibbott comments: [47] “It is certain that the cakes, generally known today as ‘Welsh Cakes’, have been tea-time favourites in Glamorgan since the latter decades of the last century. At one period they would be eaten regularly in farmhouses and cottages alike, and the miner would also expect to find them in his food-box ...
Most recipe books from Welsh country houses include pancake recipes that use cream, which would be considered a special luxury. [87] Waffles are a more recent addition to Ceredigion cuisine, with local production commencing in the 1980s. Tregroes Waffles is run by Kees Huysmans and Ans Brouwer who arrived in Ceredigion in 1981 from Holland.
The Welsh Gas Board promoted the sausage in a cookbook published in the 1950s, in which it did not specify the type of cheese to be used. [10] In 2005, a campaign began to register the Glamorgan sausage under the European Union geographical indications and traditional specialities scheme. This would have resulted in only Glamorgan sausages that ...
This led to Freeman's "long search to authenticate Welsh cookery" much of which was passed orally from mother to daughter". [57] According to Freeman, the first record of Welsh cuisine, since the Laws of Hywel Dda and the poets of Medieval Welsh literature, was written down in the prize winning Eisteddfod entry of Mati Thomas, in 1928. Freeman ...