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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 dishes as a whole are generally associated with simplicity. [1] Welsh cookery is thought to be similar to English cuisine in style. 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 ]
Cacen Gneifo, or Shearing Cake, is a traditional cake made at this time, which is flavoured with caraway seeds. [81] The Threshing Cake, or Cacen Ddyrnu, is a traditional cake made at threshing time and uses buttermilk and bacon fat, which are always available on Welsh farms. [82] Teisen Carawe, or Seed Cake, is another cake using caraway seeds.
Laverbread and toast. Laverbread (/ ˈ l eɪ v ər-, ˈ l ɑː v ər-/; Welsh: bara lafwr or bara lawr; Irish: sleabhac) is a food product made from laver, an edible seaweed (littoral alga) consumed mainly in Wales as part of local traditional cuisine.
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]
"Traditional Food From Wales", a book on Welsh cuisine by Bobby Freeman, contains the recipes mentioned above. Freeman, originally from England, ran a "pioneering Fishguard restaurant" in the 1960s which specialised in Welsh cuisine and she went on to write numerous books on Welsh cookery. [54]
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Despite crempog being a staple of Welsh cuisine due to its ease of preparation in past times, it is also connected to traditional celebrations. [9] Crempog was served on Shrove Tuesday throughout Wales and was associated with birthdays, especially in south Wales, where the stack of pancakes are cut down in wedges and served like a cake. [9] [10]