The purpose of this essay is to distinguish food –both typical and festive- from different regions of England and theU.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 thisregion 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 overto 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 andsalmon.
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- andgoat 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 stuffed...