International Cooking: A Culinary Journey, 2E

International Cooking: A Culinary Journey, 2E Chapter 1 British Isles

History • Limited invasions because it’s an island - surrounded by water • Invaded by Julius Caesar (Romans) in 55BC and Normans (Vikings) in 1066

artichokes asparagus carrots cucumber endive parsnip turnip pheasants peacocks guinea fowl almonds dates olives olive oil wine cheese making techniques Romans introduced

Vikings introduced smoking and drying fish

Simple and Hearty Food • Internal influence from Celtics, Germans, & Normans • External influence from the many countries of the British Empire that stretched around the world

British Empire • built huge empire covering one-quarter of the world - 1700s to 1900s • colonies included islands in the Caribbean, parts of North and South America, Africa, the Middle East, India, the Orient, Australia, and islands in the Pacific

The Potato Blight in Ireland • fungus destroyed the potato crop in Ireland - 1840s • millions starved or emigrated to other countries

Topography Islands of Great Britain • England, Scotland, & Wales • Northern Ireland & Ireland • more than 5,000 small islands

Rolling hills and rocky terrain conducive to grazing sheep and cattle • Lots of lamb, beef, and dairy • Winter and root vegetables thrive in the cool climate • Cabbage, Brussels sprouts, kale, spinach, rutabagas, carrots, parsnips, potatoes

Despite northern latitude, ocean currents keep temperatures mild • mild summers • cool, damp winters

Cooking Methods • Braising • Roasting • Boiling • Frying

Regions • Scotland, Wales, England, Northern Ireland, and Ireland comprise the British Isles • They contain varied topography - windswept land, rugged mountains, deep valleys, rolling plains, meadows, and lots of coastline

Well-known English dishes • Fish and chips - deep-fried fish and thickly cut French fries accompanied by malt vinegar • Steak and kidney pie - stew-like combination of kidneys and steak topped with a pastry crust • Bangers and mash - sausages and mashed potatoes • Shepherd’s pie - ground or minced beef with a topped with mashed potatoes

Well-known dish from Scotland • haggis - sheep’s offal mixed with oatmeal that is stuffed in a sheep’s stomach and boiled

Well-known dish from Wales • Welsh rarebit - a melted cheese dish served on toast

Well-known dish from Ireland • Irish stew - stew containing mutton or lamb cooked with potatoes and onions

Cuisine Seafood, lamb, mutton, beef, potatoes, and winter vegetables appear most frequently

Reputation as a Bland Cuisine • Limited use of herbs and spices • Many vegetables simply boiled and served with salt and pepper

Puddings and Pies • Prepare both sweet and savory • Puddings prepared in a deeper dish Well known varieties • Steak and kidney pie • Christmas pudding

Beer Ale Lager Stout Scottish whiskey Irish whiskey Gin Popular Alcoholic Beverages

Customary Hearty Breakfasts Might Include • eggs • breakfast meat (bacon, sausage, and/or ham) • toast & marmalade • oatmeal or porridge • fruit • kippers

British Tea • served in the late afternoon • hot tea accompanied by sweet and savory snacks • might consist of quite simple or very elaborate selection of foods

International Cooking: A Culinary Journey, 2E