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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.
There are few written records of Welsh foods, recipes were instead held within families and passed down orally between the women of the family. [2] Those with the skills and inclination to write Welsh recipes, the upper classes, conformed to English styles and therefore would not have run their houses with traditional Welsh cuisine.
In Wales several venison farms have free-range deer and cull their animals when young and tender. Venison can be treated like beef, lamb or pork and many recipes include venison which has a rich flavour. [55] Rabbits are plentiful in Wales, especially along undisturbed open land and along the shoreline. The meat is tender and delicate and can ...
German sausages and cheese. Austrian cuisine is a style of cuisine native to Austria and composed of influences from throughout the former Austro-Hungarian Empire. [5] Regional influences from Italy, Hungary, Germany and the Balkans have had an effect on Austrian cooking, and in turn this fusion of styles was influential throughout the Empire.
The mountainous areas of Wales are suited to sheep farming and this has led to an association of their meat with the country. [156] The mutton of Wales has been popular in the rest of the United Kingdom since the 16th century, [157] and by the end of the 20th century there were more than 11 million sheep in Wales. [156]
It's because many of our favorite, widely accessible foods, snacks, and drinks contain ingredients considered harmful or potentially dangerous by other countries. Here are some foods you can find ...
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The word cawl in Welsh is first recorded in the 14th century, and is thought to come from the Latin caulis, meaning the stalk of a plant, a cabbage stalk or a cabbage. An alternative suggestion is that it is from Latin calidus, sometimes already in Classical Latin shortened to caldus, meaning "warm", as this is the source of Spanish caldo, with the senses of broth or gravy. [5]