英国三餐文化

Food and Drink1. The BreakfastThe most famous meal in Britain could be the traditional breakfast.The term “full breakfast”is used to differentiate it from the simpler continental breakfast of tea or coffee and fruit juices with croissants or pastries.The full breakfast traditionally comprises several fried foods, usually including bacon and eggs although there are vegetarian alternatives, and is popular throughout the British Isles and other parts of the English-speaking world. The name “Bacon and eggs”was popularised by Edward Bernays in the 1920s. To promote sales of bacon, he conducted a survey of physicians and reported their recommendations that people eat hearty breakfasts. He sent the results of the survey to 5’000 physicians, along with publicity touting bacon and eggs as a hearty breakfast.Various parts of the United Kingdom have their own variants of the full breakfast, including the full English breakfast, full Scottish breakfast and the Ulster fry.Full English breakfastThe normal ingredients of a traditional full English breakfast are back or streaky bacon, eggs, fried or grilled tomatoes, fried mushrooms, fried bread or toast and sausages, usually served with a mug of tea. Black pudding is added in some regions as well as fried leftover mashed potatoes (called potato cakes). Originally a way to use up leftover vegetables from the main meal of the day before, bubble and squeak, shallow-fried leftover vegetables with potato, has become a breakfast feature in its own right. Hash browns and baked beans are a common modern addition, while onions either fried or in rings occasionally appear. In the North Midlands, fried grilled oatcakes sometimes replace fried bread.When English breakfast is ordered to contain everything available it is often referred to as a Full English, or a Full Monty. Full Irish breakfastIn Ireland as elsewhere, the exact constituents of a full breakfast vary, depending on geographical area, personal taste and cultural affiliation. Traditionally, the most common ingredients are bacon rashers, sausages, fried eggs, white pudding, black pudding, toast, sauteed, sliced potato, and fried tomato. Sauteed mushrooms are also sometimes included, aswell as liver (although popularity has declined in recent years), and brown soda bread. A full Irish breakfast may be accompanied with a strong Irish Breakfast tea such as Barry’s Tea. Lyons Tea, or Bewley’s breakfast blend served with milk. Fried potato bread, farl, potato farl or toast is often served as an alternative to brown soda bread.2.High TeaTea, that most quintessential of English drinks, is a relative Iatecomer to British shores. Although the custom of drinking tea dates back to the third millennium BC in China, it was not until the mid 17th century that tea first appeared in England.It is believed by some that the English “drop everything” for a teatime meal in the mid-afternoon. This is no longer the case in the workplace, and is rarer in the home than it once was. A formal teatime meal is now often an accompaniment to tourism, particularly in Devon and neighbouring counties, where comestibles may include scones with jam and clotted cream (together known as a cream tea). There are also butterfly cakes, simple small sponge cakes which can be iced or eaten plain. Nationwide, assorted biscuits and sandwiches are eaten. Generally, however, the teatime meal has been replaced by snacking, or simply dispensed with.Tea itself, usually server with milk, is consumed throughout the day and is sometimes also drunk with meals. In recent years herbal teas and speciality teas have also become popular. Coffees is perhaps a little less common than in continental Europe, but is still drunk by many in both its instant and percolated forms, often with milk (but rarely with cream). Italian coffee preparations such as espresso and cappuccino and modern American variants such as the cappuccino are increasingly popular, but generally purchased in restaurants or from specialist coffee shops rather than made in the home. White sugar is often added to individual cups of tea, or brown sugar to coffee, but never to the pot.For much of the 20th century Britain had a system where fresh milk was delivered to the doorstep in reusable glass bottles in the mornings, usually by electric vehicles called “milk floats”, though it has now been largely replaced by supermarket shopping.3.Fast Food(Fish and chips)Britons are the world’s biggest fans of fast food, just ahead of Americans, while the famously gastronomic French are the least attracted to quick meals, according to a study published last week.England is internationally famous for its fish and chips and has a large number of restaurants and take-away shops selling dish. It may be the most popular and identifiable English dish, however before potatoes were imported from the Americas the ‘chips’would have been sections of roasted root vegetables seasoned with herbs, and salty butter. In some regions fish and chips were served with a side order of mushy peas with salt and vinegar as condiments. Foods such as scampi (a deep fried breaded prawn dish) are usually on offer as well as fishcakes (authentically a fish slice between two potato slices) and a number of other combinations.The advent of take-away foods during the Industrial Revolution led to foods such as fish and chips, mushy peas, and steak and kidney pie with mashed potato (pie and mash). These were the staples of the UK take-away business, and indeed of English diets, however, like many national dishes, quality can vary drastically from the commercial or mass produced product to an authentic or homemade variety using more carefully chosen ingredients.However, ethnic influences, particularly those of Indian and Chinese, have given rise to the establishment and availability of ethnic take-away foods. From the 1980s onwards,a new variant on curry, the balti, began to become popular in the West Midlands, and by the mid 1990s was commonplace in Indian restaurants and restaurants over the country. Kebab houses, pizza restaurants and American-style fried chicken restaurants aiming at late night snacking have also become popular in urban areas. Fusions such as chips with curry sauce, chips with kebab meat and so on are also found.4.The Way of CookingHow to Cook Traditional British FoodTraditional British cookery has a diverse mixture of influences from the different European cultures with which they have long shared history. Most significant of these is French cuisine. A great many of the words used in English to describe cooking and kitchens are of French origin, including of course, chef and cuisine.This linguistic obeisance dates from the 11th Century Norman Conquest which saw French nobles appointed to rule over much of England. This long-term occupation is responsible for the fact that the English words to describe livestock animals; ‘cows’, ‘sheep’ and ‘pigs’, have Anglo-Saxon origins whereas the words for the same animals as meat; ‘beef’, ‘mutton’ and ‘pork’, are directly derived from the French ”boeuf”, ‘mouton’and‘pore’.Rationing and scarcity drastically limited the range and quantity of ingredients available and it took British cuisine many years to recover and develop beyond the staple formula,of meat and two vegetables. As a result, British cuisine had a poor reputation for a long time, even inside the United Kingdom.Recent decades have however seen the steady growth of renewed interest in line with the development of a unique British culinary consciousness. The lingering inferiority complex has been cast aside and dishes such as rabbit pie, lamb hotpot and beef pottage have been given a new lease of life by many high profile chefs.British DishesThe best reason to get and understanding of traditional British cuisine is that it offers recipes that take advantage of seasonal and local produce. The potatoes, cabbage and beef on sale at the local farmers’market can be made into divine bubble and squeak. Such hearty comfort food goes a long way to helping both mind and body cope with a cold, wet climate and has been at the forefront of traditional British food’s resurgence in popularity.Every possible permutation of bangers, mash and gravy will eventually be explored and the results of many of these ongoing experiments can be found on the menus of pubs and restaurants around the country, some more successful than others.Within the United Kingdom there is also significant regional variation. Cawl is a Welsh mutton dish that can be a deliciously thick broth or a rich and chunky stew depending on how it is made.Cullen Skink is a Scottish soup made with smoked haddock, potato and onion that can be found being served in local cafes as well as some of the world’s best hotels.Haggis is an example of traditional peasant cuisine where scarcity increases the pressure to make use of every possible part of each carcass. Having suffered from domestic diners’squeamishness for a long time it is now being recognized internationally as a distinctive and authentic contribution to the tables of the world.5.Different Kinds of BeveragesThe United Kingdom is a major consumer of wine, but only a very minor producer of wine, with English and Welsh wine sales combined accounting for just 1% of the domestic market.In recent years, English sparkling wine has started to emerge as the UK wine style receiving the most attention. Theale Vineyard Sparkling Chardonnay 2003 beat off stiff competition from fine Champagnes and top sparkling wines to make it into the world’s Top Ten Sparkling Wine at the world’s only dedicated sparkling wine competition, French-based Effervescents du Monde(sparkling wines of the world)2007. English wineAt the last official count, the Wine Standards Board reported that there were just over 350 vineyards producing wine throughout England. The largest of these is Denbies Vineyard in Surrey which as of mid-2007, has 265 acres(1.07km2) of vines, although Chapel Down Wines near Tenterden in Kent has the biggest winery and produces more wine, and will soon overtake Denbies.“English wine” is also a common generic term used in India meaning “Western spirits”.Welsh wineAccording to the Wine Standards Board, there are currently 17 operational vineyards in Wales.British WineThe term British wine is commonly used to describe a drinkwhich is made in Britain by fermenting imported grape juice or concentrate that can originate from anywhere in the world. The most common style is a medium or sweet high-strength wine that is similar to sherry.Grape varietiesAs of 2004, Seyval Blanc was the most grown variety, with Reichensteiner nest, with Müller-Thurgau and then Bacchus following closely behind. However, Muller-Thurgau, which was one of the first to be grown during the 20th century renaissance, has recently lost favour, dropping from 134.64 ha(1st) in 1996 to 81.1 ha(3rd) in 2004. Other widely grown varieties of white grape include Chardonnay, Madeleine Angevine, Huxelrebe and Ortega. Red varieties include Dornfelder, Pinot meunier and Pinot Noir, and a few others, but red grapes tends to be lesser grown, with 20184 hL of white wine and only 5083 hL of red wine made in 2006.Effect on the British economyMost of the wine consumed in Britain is imported from other countries as it is usually hard to grow grapes due to the British climate. Now that English wine is being produced in larger quantities, more people in the British Isles are buying it as opposed to imported wines. The quantities produced are tinycompared to the volumes consumed, less than 1% according toa survey.6.Irish WhiskyIrish whiskey is whiskey made in Ireland. There are several types of whiskey common to Ireland: Single Malt, Single Grain, Pure Pot Still and Blended Whiskey.Most Irish whiskey is distilled three times while Scotch, apart from Auchentoshan, is distilled twice. Peat is rarely used in the malting process, so that Irish Whiskey has a smoother finish as opposed to the smokey, earthy overtones common to some Scotches. There are notable exceptions to these “rules” in both countries; an example is Connemara Peated Irish Malt(double distilled) whiskey from the independent Cooley Distillery in Co. Louth.Although Scotland sustains approximately 90 distilleries, Ireland has only four(although each produces a number of different whiskeys): economic difficulties in the last few centuries have led to a great number of mergers and closures. Currently those distilleries operating in Ireland are: New Midleton Distillery (Jamesons, Powers, Paddy, Midleton, Redbreast, and others, plus the independently sold rarity Green Spot), Old Bushmills Distillery (all Old Bushmills, Black Bush,1608, Bushmills 10-, 12- and 16-and 21-year-old single malts). Cooley Distillery (Connemara, some Knappogues, (the ’94 was Bushmills) Michael Collins, Tyrconnell, and others) and the recently reopened Kilbeggan distilley, which began distilling again in 2007 and released samples of its still maturing spirit at 1 month, 1 year, and 2 years worth of aging in 2009 as “The Spirit of Kilbeggan.”Only Cooley and Kilbeggan(owned by Cooley) are completely Irish-owned. Irish Distillers’Midleton distillery has been part of the Pernod-Ricard conglomerate since 1988. Bushmills was part of the Irish Distillers group from 1972 until 2005 when it was sold to Diageo.Irish whiskey comes in several forms. Most Irish whiskey contains alcohol continuously distilled from malted and unmalted barley and other grain but there are a few Irish single malt whiskies made from 100% malted barley distilled in a pot still. Grain whiskey is much lighter and more neutral in flavor than single malt. Most grain whiskey is used to blend with malt to produce a lighter blended whiskey.Unique to Irish whiskey is the designation pure pot still whiskey. All single malt Scotch is produced via ”pot still “ methods but single malt from Ireland is called “ pure pot still”to differentiate it from most other Irish whiskey and refers towhiskey made from 100% barley, mixed malted and unmalted, and distilled in a pot still. The “green” unmalted barley gives the traditional pure pot still whiskey a unique , spicy flavor in Irish whiskey. Usually no real distinction is made between whether a blended whiskey was made from malt whiskey or pure pot still. Only Redbreast, Green Spot(which is sold only through Mitchell and Son vintners in Dublin), and some premium Jameson brands are pure pot still whiskies. All of these are distilled at Midleton. The Irishman and Writer’s Tears brands are unique blends of pure pot still and single malt whiskeys.Irish whiskey is believed to be one of the earliest distilled beverages in Europe, dating to the mid-12th century(see Distilled beverage). The Old Bushmills Distillery lays claim to being the oldest surviving licensed distillery in the world since gaining a license from James 1 in 1608, although production of whiskey didn’t commence at Bushmills until the late 1700s. A statute introduced in the late 16th century introduced a viceregal license for the manufacture of whiskey.英语学院赵丹宇刘洪梅张宁及力王粲嘉。