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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.
Traditional foods are foods and dishes that are passed on through generations [1] or which have been consumed for many generations. [2] Traditional foods and dishes are traditional in nature, and may have a historic precedent in a national dish, regional cuisine [1] or local cuisine. Traditional foods and beverages may be produced as homemade ...
Practically synonymous with German cuisine since 1945, currywurst is commonly attributed to Herta Heuwer, a Berlin woman who in 1949 managed to obtain ketchup and curry powder from British ...
The culture of Wales encompasses the Welsh language, customs, festivals, music, art, cuisine, mythology, history, and politics.Wales is primarily represented by the symbol of the red Welsh Dragon, but other national emblems include the leek and the daffodil.
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]