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

International Cooking: A Culinary Journey:, 2E Patricia Heyman © 2012, 2003 Pearson Education Upper Saddle River, NJ All Rights Reserved. 2 Limited invasions because it’s an island - surrounded by water Invaded by Julius Caesar (Romans) in 55BC and Normans (Vikings) in 1066 History

International Cooking: A Culinary Journey:, 2E Patricia Heyman © 2012, 2003 Pearson Education Upper Saddle River, NJ All Rights Reserved. 3 Romans introduced artichokes asparagus carrots cucumber endive parsnip turnip pheasants peacocks guinea fowl almonds dates olives olive oil wine cheese making techniques

International Cooking: A Culinary Journey:, 2E Patricia Heyman © 2012, 2003 Pearson Education Upper Saddle River, NJ All Rights Reserved. 4 Vikings introduced smoking and drying fish

International Cooking: A Culinary Journey:, 2E Patricia Heyman © 2012, 2003 Pearson Education Upper Saddle River, NJ All Rights Reserved. 5  Internal influence from Celtics, Germans, & Normans  External influence from the many countries of the British Empire that stretched around the world Simple and Hearty Food

International Cooking: A Culinary Journey:, 2E Patricia Heyman © 2012, 2003 Pearson Education Upper Saddle River, NJ All Rights Reserved. 6 built huge empire covering one- quarter of the world s 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 British Empire

International Cooking: A Culinary Journey:, 2E Patricia Heyman © 2012, 2003 Pearson Education Upper Saddle River, NJ All Rights Reserved. 7 fungus destroyed the potato crop in Ireland s millions starved or emigrated to other countries The Potato Blight in Ireland

International Cooking: A Culinary Journey:, 2E Patricia Heyman © 2012, 2003 Pearson Education Upper Saddle River, NJ All Rights Reserved. 8 England, Scotland, & Wales Northern Ireland & Ireland more than 5,000 small islands Topography Islands of Great Britain

International Cooking: A Culinary Journey:, 2E Patricia Heyman © 2012, 2003 Pearson Education Upper Saddle River, NJ All Rights Reserved. 9 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

International Cooking: A Culinary Journey:, 2E Patricia Heyman © 2012, 2003 Pearson Education Upper Saddle River, NJ All Rights Reserved. 10 mild summers cool, damp winters Despite northern latitude, ocean currents keep temperatures mild

International Cooking: A Culinary Journey:, 2E Patricia Heyman © 2012, 2003 Pearson Education Upper Saddle River, NJ All Rights Reserved. 11 Braising Roasting Boiling Frying Cooking Methods

International Cooking: A Culinary Journey:, 2E Patricia Heyman © 2012, 2003 Pearson Education Upper Saddle River, NJ All Rights Reserved. 12 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 Regions

International Cooking: A Culinary Journey:, 2E Patricia Heyman © 2012, 2003 Pearson Education Upper Saddle River, NJ All Rights Reserved. 13 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 English dishes

International Cooking: A Culinary Journey:, 2E Patricia Heyman © 2012, 2003 Pearson Education Upper Saddle River, NJ All Rights Reserved. 14 haggis - sheep’s offal mixed with oatmeal that is stuffed in a sheep’s stomach and boiled Well-known dish from Scotland

International Cooking: A Culinary Journey:, 2E Patricia Heyman © 2012, 2003 Pearson Education Upper Saddle River, NJ All Rights Reserved. 15 Welsh rarebit - a melted cheese dish served on toast Well-known dish from Wales

International Cooking: A Culinary Journey:, 2E Patricia Heyman © 2012, 2003 Pearson Education Upper Saddle River, NJ All Rights Reserved. 16 Irish stew - stew containing mutton or lamb cooked with potatoes and onions Well-known dish from Ireland

International Cooking: A Culinary Journey:, 2E Patricia Heyman © 2012, 2003 Pearson Education Upper Saddle River, NJ All Rights Reserved. 17 Seafood, lamb, mutton, beef, potatoes, and winter vegetables appear most frequently Cuisine

International Cooking: A Culinary Journey:, 2E Patricia Heyman © 2012, 2003 Pearson Education Upper Saddle River, NJ All Rights Reserved. 18 Limited use of herbs and spices Many vegetables simply boiled and served with salt and pepper Reputation as a Bland Cuisine

International Cooking: A Culinary Journey:, 2E Patricia Heyman © 2012, 2003 Pearson Education Upper Saddle River, NJ All Rights Reserved. 19 Prepare both sweet and savory Puddings prepared in a deeper dish Well known varieties Steak and kidney pie Christmas pudding Puddings and Pies

International Cooking: A Culinary Journey:, 2E Patricia Heyman © 2012, 2003 Pearson Education Upper Saddle River, NJ All Rights Reserved. 20 Beer Ale Lager Stout Scottish whiskey Irish whiskey Gin Popular Alcoholic Beverages

International Cooking: A Culinary Journey:, 2E Patricia Heyman © 2012, 2003 Pearson Education Upper Saddle River, NJ All Rights Reserved. 21 eggs breakfast meat (bacon, sausage, and/or ham) toast & marmalade oatmeal or porridge fruit kippers Customary Hearty Breakfasts Might Include

International Cooking: A Culinary Journey:, 2E Patricia Heyman © 2012, 2003 Pearson Education Upper Saddle River, NJ All Rights Reserved. 22  served in the late afternoon  hot tea accompanied by sweet and savory snacks  might consist of quite simple or very elaborate selection of foods British Tea