British Eating

BRITISH EATING

Britons are internationally famous for many things, between them, their bad food. A lot of the old and healthy habits have changed, life changes, peopleeat frozen and convenience foods. Bad eating habits start very young: consumption of several items, such as sugar, eggs, fresh potatoes and fresh green vegetables hasdeclined substantially. In England, especially in the big towns, fish and chips and hamburgers have gradually replaced the traditional lamb and mint sauce, while an impressivearsenal of sweets and snacks takes care of those “peckish” moments between meals, and our streets are fill with restaurants of McDonald’s and Burger King.
Modern Britishcuisine is innovative and varied, but it is also worth seeking out traditional dishes which use first-rate ingredients: beef, lamb and game figure prominently. As an island,Britain has historically been a fish-eating nation, although shellfish, once cheap, have become pricier.
Yet many Britons keep some old traditions, like Sunday lunch with thefamily and roast beef or roast pork and Yorkshire pudding accompanied by roast potatoes, some peas, green beans or Brussels sprouts. But the most important Britain’scontributions to gastronomy are the “typical English breakfast” and the “tea time”.
The first of them remains since the eighteenth-century and it’s composed by porridge, fish, baconand eggs, mushrooms, sausage, tomatoes, toast and marmalade, although today has been abandoned in favour of a lighter and simpler breakfast.
The second, the afternoon tea,taken at around 4pm, is a tradition enacted daily in homes, tea-shops and grand hotels. The tea is served with optional milk and sugar, with or without lemon.

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