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After the end of Roman rule in Britain and the subsequent collapse of the Western Roman Empire, many of the more exotic food items, such as spices, disappeared from British cuisine until its reintroduction centuries later. After the Roman period, British cuisine predominately consisted of vegetables, cereals, and meats such as mutton. [16]
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 ...
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.
Fortnum & Mason, an upmarket department store in London, claims to have invented the Scotch egg, possibly after being inspired by an Indian dish, in 1738. A Scotch egg consists of a hard-boiled ...
In North America, corned beef dishes are associated with traditional British and Irish cuisines. [15] Mark Kurlansky, in his book Salt, states that the Irish produced a salted beef around the Middle Ages that was the "forerunner of what today is known as Irish corned beef" and in the 17th century, the English named the Irish salted beef "corned ...
Food history is an interdisciplinary field that examines the history and the cultural, economic, environmental, and sociological impacts of food and human nutrition. It is considered distinct from the more traditional field of culinary history , which focuses on the origin and recreation of specific recipes.
Hákarl – a traditional food [15] and national dish of Iceland; Hangikjöt [16] Þorramatur – a selection of traditional Icelandic food, [17] consisting mainly of meat and fish products cured in a traditional manner, cut into slices or pieces and served with rúgbrauð (dense and dark rye bread), butter and brennivín (an Icelandic akvavit)
Bife à parmegiana, one of the most traditional dishes of Brazil Bife a cavalo, a steak topped with an egg, served with fries Frango a passarinho, a chicken dish, as served in the state of Minas Gerais A typical Brazilian lunch consists of rice, beans, farofa, picanha and vinagrete prepared with chopped onion, tomato and pepper, vinegar, oil ...