The main factors that played a significant role in the formation of English cuisine were the favorite culinary delights of the conquerors of the British lands and the location of the state on the island.
While England was turning into the British Empire, traditional cuisine gradually absorbed the characteristics and secrets of Indian, American and Chinese dishes. India gave the British cinnamon, curry, saffron, and North America shared red potatoes.
In the Middle Ages, the staple of any table was bread. True, the taste and appearance depended on the type of grain and family income.
Fish was an equally important ingredient in the diet of any Englishman. There was even a decree that on certain days (Wednesday, Friday and Saturday), the use of meat is strictly prohibited. In addition, during religious fasting, the population was not allowed to eat eggs and dairy products along with meat. As a result, the population of England in the Middle Ages mainly ate fish.
In the same period, the active spread of sheep breeding began in the country. And the only source of meat and milk were goats. If the common people ate only goat and veal, the wealthy English preferred beef, less often lamb. Bird and game were popular among the clergy.
Modern English cuisine is based on meat, vegetables, cereals, fish and has stopped using condiments and spices in large quantities.
Particular attention should be paid to the richness of the assortment of snacks. The most popular among them are triangular sandwiches made of white bread with cucumber, without which not a single buffet table in the world can do. From the first courses, the British prefer mashed soups or broths, but they are rarely served to the table. From seafood, preference is given to squid, lobster, and from fish, the population likes to eat herring and cod.
The main love of the British is meat. More often it is baked or cut into steaks and fried in oil. As a side dish for meat, it is customary to serve potatoes with sauce or vegetables in a marinade.
For many, traditional English cuisine is associated with pudding, oatmeal and, of course, tea. Moreover, puddings are served not only for tea, but also for lunch. The serving of Christmas plum pudding is interesting: it is poured abundantly with rum and set on fire.
As for tea, they drink it at any time, diluting it with milk and sugar. Gin, porter, rum, whiskey and port are preferred hops.
