The purpose of this essay is to distinguish food –both typical and festive- from different regions of England and the U.S. and the relationship between the inhabitants of those regions and their preferences in food.
II. Theoretical foundations
As in any country, England is rich inculinary aspects which vary from regions and counties. Here, some of the most important foods of each county will be described.
Gloucestershire, Worcestershire & Herefordshire
The rich soil in this region provides excellent conditions for the upbringing of cattle, which provides their inhabitants with lamb and cheese. The latter makes the primary ingredient in a dish which uses Gloucestercheese and ale which is a variation on Welsh rarebit; the cheese is thinly sliced and arranged in the bottom of a large shallow dish, English mustard is spread over it and enough brown ale is poured over to cover the cheese. The dish is baked at 190 °C for about ten minutes until the cheese is soft. The mixture is then poured over toasted whole meal bread.
The earth is also ideal for apple and pearorchards, plums and pears. It also suits vegetables such as asparagus. Apart from the rich soil this county was gifted with, it is also home of the river Severn which provides elvers or baby eels and salmon.
The most famous dish from this county is the Cumberland sausage (a special sausage sold coiled up and bought by length rather than weight). Cumberland hams are also important;they are dry-cured, salted and rubbed with brown sugar.
Sheep and duck are also part of the typical food from this county, as well as butter, rum butter –used among other things for desserts- and goat milk –used in the making of cheese and yogurt.
Cumbria is well-known for its fishing tradition. Amongst the species they fish are trout, salmon and char used in tasty recipes such as stuffedfish served with mustard sauce.
Finally, the climate of the north of England suits the growing of plum-type fruits: the damsons (locally known as ‘witherslacks’).
Derbyshire and Nottinghamshire
This region produces its own cheese: somewhat similar to Cheddar cheese with a strong, ripe flavor. Several variations of this plain cheese are made in this region known as “The Midlands”; some ofthese are: Sage Derby, Figure Derby, and Checkerboard Derby.
Like many Midlands counties Derbyshire has its gingerbread and Buxton has its pudding. Perhaps the county’s most famous sweet dish is the Bakewell Tart which bears little resemblance to the modified object resembling a cross between a pastry flan and a cake.
Dorset is most famous because it was the first county inEngland to cultivate cabbages. It also provides its inhabitants with blueberries, apples and lettuces –the latter is used in a traditional Dorset lettuce soup.
From the land, rabbits make tasty casseroles and pies while sea cliffs provided sea kale and samphire.
London is best known for being the prime market for both farmers and fishermen. However, it is also known for itsdiversity in food coming from the equally diverse population. Some of its most representative dishes are jellied eels, boiled beef and carrots, Chelsea buns, green pea soup, Water Souchet, fried fish (of course!), meats as Mixed Grill and a wide range of beverages.
Kent is known as the “Garden of England” for a good reason: it is one of the most important suppliers of fruit and hops forflavor beer. Some of the wide range of fruits that this county provides England with are apples, cherries, pears, plums, cob-nuts, hazel nuts, hops, and grapes.
From the land, a very special breed of sheep is produced here, while from the sea, flatfish and the Dover Sole are caught.
The milk produced by the Lancashire cows is in part used to make the softest cheese in England....