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Dinner was the most elaborate meal with multiple courses: soup, roast meats or fish, vegetables, puddings and sweets. Cheese was served at the end of the meal, after dessert. Tea and biscuits were usually offered to guests after the meal. [5] A bill of fare and a guideline to plan menus became popular. [7]
Traditional British cuisine was modified with the addition of Indian-style spices and ingredients such as rice, creating dishes such as kedgeree (1790) [123] and mulligatawny soup (1791). [124] [125] Curry became popular in Britain by the 1970s, when some restaurants that originally catered mainly to Indians found their clientele diversifying ...
The meal eventually became unfashionable as British dining tastes became more sophisticated from the 1980s onwards and the Gallup survey conducted by the trade magazine Caterer and Hotelkeeper in 1989 confirmed that Black Forest gâteau had suddenly become less popular. [1]
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A ploughman's lunch is an originally British cold meal based around bread, cheese, and fresh or pickled onions. [1] Additional items can be added, such as ham, green salad, hard boiled eggs, and apple, and usual accompaniments are butter and a sweet pickle such as Branston. [2] As its name suggests, it is most commonly eaten at lunchtime.
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.
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