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Saxon cuisine encompasses regional cooking traditions of Saxony.In general the cuisine is very hearty and features many peculiarities of Mid-Germany such as a great variety of sauces which accompany the main dish and the fashion to serve Klöße/Knödel as a side dish instead of potatoes, pasta or rice.
In modern times, the term "Anglo-Saxons" is used by scholars to refer collectively to the Old English speaking groups in Britain. As a compound term, it has the advantage of covering the various English-speaking groups on the one hand, and to avoid possible misunderstandings from using the terms "Saxons" or "Angles" (English), both of which terms could be used either as collectives referring ...
Burnett, John. (1979) Plenty and want: a social history of diet in England from 1815 to the present day, 2nd ed. Burnett, John. (2016) England eats out: a social history of eating out in England from 1830 to the present, Routledge. Collingham, Lizzy (2018). The Hungry Empire: How Britain's Quest for Food Shaped the Modern World. Vintage.
Anglo-Saxon history thus begins during the period of sub-Roman Britain following the end of Roman control, and traces the establishment of Anglo-Saxon kingdoms in the 5th and 6th centuries (conventionally identified as seven main kingdoms: Northumbria, Mercia, East Anglia, Essex, Kent, Sussex, and Wessex); their Christianisation during the 7th ...
Dish-bearers (often called seneschals by historians) and butlers (or cup-bearers) were thegns who acted as personal attendants of kings in Anglo-Saxon England. Royal feasts played an important role in consolidating community and hierarchy among the elite, and dish-bearers and butlers served the food and drinks at these meals.
A crumpet (/ ˈ k r ʌ m p ɪ t / ⓘ) is a small griddle bread made from an unsweetened batter of water or milk, flour, and yeast, popular in the United Kingdom, Australia, Canada, [1] New Zealand, and South Africa.
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 ...
Food render or food rent (Old English: foster) [1] was a form of tax in kind (Old English: feorm) [2] levied in Anglo-Saxon England, consisting of essential foodstuffs provided by territories such as regiones, multiple estates or hundreds to kings and other members of royal households at a territory's royal vill. [2]