Main article: English cuisine
Fish and chips is a widely consumed part of English cuisine.
Since the Early Modern Period the food of England has historicallybeen characterised by its simplicity of approach, honesty of flavour, and a reliance on the high quality of natural produce. During the Middle Ages and through the Renaissance period, Englishcuisine enjoyed an excellent reputation, though a decline began during the Industrial Revolution with the move away from the land and increasing urbanisation of the populace. The French sometimes referredto English people as les rosbifs, as a stereotype to suggest English food is unsophisticated or crude. The cuisine of England has, however, recently undergone a revival, which has been recognisedby the food critics with some good ratings in Restaurant's best restaurant in the world charts. An early book of English recipes is the Forme of Cury from the royal court of Richard II.[pic]
Apple pie has been consumed in England since the Middle Ages.
Traditional examples of English food include the Sunday roast; featuring a roasted joint, usually beef, lamb or chicken,served with assorted boiled vegetables, Yorkshire pudding and gravy. Other prominent meals include fish and chips and the full English breakfast—consisting of bacon, grilled tomatoes, fried bread,black pudding, baked beans, fried mushrooms, sausages and eggs. Various meat pies are consumed such as steak and kidney pie, shepherd's pie, cottage pie, Cornish pasty and pork pie, the later of which isconsumed cold.
Sausages are commonly eaten, either as bangers and mash or toad in the hole. Lancashire hotpot is a well known stew. Some of the most popular cheeses are Cheddar and Wensleydale.Many Anglo-Indian hybrid dishes, curries, have been created such as chicken tikka masala and balti. Sweet English dishes include apple pie, mince pies, spotted dick, scones, Eccles cakes, custard...
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