Britishcuisine(英國菜肴簡介)教案資料

精品文檔精品文檔精品文檔精品文檔BritishCuisineBritishCuisineAlthoughBritaindoesnbeseOfeeputationsforitsfood,theAlthoughBritaindoesnbeseOfeeputationsforitsfood,thepeopleofBritaindoinfactenjoyanenormouslyvarieddiet.And,although,itscuisinemightnotbeworld-renowned,itwouldbeamistaketocompletelyignoreitsdelights.MyarticleattemptstogiveyouantypicalBritonmealssinsightintotheBritishdiet,wayofeating,andincludesatimelinefortheinsightintotheBritishdiet,wayofeating,andincludesatimelinefortheGeneralIntroductionBritishcuisinehastraditionallybeenlimitedinitsinternationalrecognitiontothefullbreakfast,fishandchips,andtheChristmasdinner.OtherfamousBritishdishesincludetheSundayroast,steakandkidneypie,shepherd'spie,andbangersandmash.BritishcuisinehasmanyregionalvarietieswithinthebroadercategoriesofEnglish,ScottishandWelshcuisine.Eachhavedevelopedtheirownregionalorlocaldishes,manyofwhicharegeographicallyindicatedfoodssuchasCornishpasties,

theYorkshirepudding,ArbroathSmokie,andWelshcakes.BritishcuisineisthespecificsetofcookingtraditionsandpracticesassociatedwiththeUnitedKingdom.Britishcuisinehasbeendescribedas"unfussydishesmadewithqualitylocalingredients,matchedwithsimplesaucestoaccentuateflavour,ratherthandisguiseit."However,BritishcuisinehasabsorbedtheculturalinfluenceofthosethathavesettledinBritain,producinghybriddishes,suchastheAnglo-Indianchickentikkamasala.TheNormanconquestintroducedexoticspicesintoEnglandintheMiddleAges.TheBritishEmpirefacilitatedaknowledgeofIndia'selaboratefoodtraditionof"strong,penetratingspicesandherbs".Foodrationingpolicies,putinplacebytheBritishgovernmentduringwartimeperiodsofthe20thcentury,aresaidtohavebeenthestimulusforBritishcuisine'spoorinternationalreputation.Contrarytopopularbelief,peopleinsouthernEnglandeatmoregarlicperheadthanthepeopleofnorthernFrance.TraditionalBritonFavoriteFoodsBubbleandSqueak.Thenameofthisdishreferstothesounditmakeswhilecooking.Thisrecipecanbemodifiedbysubstitutingthebrusselsproutswithanyleft-overvegetablesyoumighthaveinthekitchen(boiledcabbage,

carrots,leeks,etc.).Thisdishisperfectwith“HP”brown—sauceanotherBritishculinarytradition!CheeseandOnionPie.Atraditionfilledpastrypie.Somefamilies,inthenorthofEngland,addpotatoestothisrecipe.Servewithchips(frenchfries)andbakedbeansintomatosauce.Haggis.HaggisisapurelyScottishdish,andistypicallyservedon“Burnsnightth”J,a2n5uary,whenScotlandcelebratesthebirthofitsgreatestpoet,RobertBurns,whowasborninAyrshireonthatdatein1759.Thehaggisisquitesimplyalargeboilingsausagestuffedwithavarietyofmeatandoatmeal,flavouredwithonionandseasoning.ATimelineforBritonsM’ealsBreakfast.TraditionallymanyBritonshavestartedthedaywithsomethingcalleda“fullEnglishBreakfast.somethingcalleda“fullEnglishBreakfast.Tcohmisptyripsiecsalolyfthefollowingthings:toastedbread,spreadwithbutter,jam,marmaladeorhoney;followedbyaup”“ofrrycookedbreakfastoffriedbread,sausages,bacon,mushrooms,eggsandtomatoes.Servedwithhottea,sfastalnifdesatnyleincreasingwithmilkadded.However,withtodayawarenessofhealthyeatingthistraditionalbreakfastisnotlargelyeatenonlyattheweekend,andhasbeenreplacedbyanotherinmostBritishhouseholds.Atypicalmodernbreakfastcomprises:fruitjuice,toastandjam,packetcereal(cornflakesorsimilar),andtea.sfastalnifdesatnyleincreasingElevenses.Insomehouseholdsandworkplacesthisisfollowedby

somethingcalledelevenses.Thisofoansispsisomethingcalledelevenses.Thisofoansispsisofteaorcoffeeandsomebiscuits.Actually“elevenses”camkenatanytimeoftheday,andwithmostBritonsthisisusuallyfairlyoften!Lunch.Lunchcanbeanytimebetween12:30and2Pm.Somepeoplemighthaveasandwich,whileotherswillhaveafull-cookedmeal.Inschoolsthismealisreferredtoas“dinner".Teatime.TeahasbeenanimportantdrinkinGreatBritainforhundredsofyears,andisdrunkthroughoutthedayinmostBritishhouseholds.Thetypical“Teatime“isservedatanytimebetweeurandfiveo'clockandfonajierityofthepopulationisacupoftea,asandwichortwoandsomecake.Somefamilies,notablyfromtheworkingclasses,havetheirmaineveningmealatthistime.Dinner.Dinneristheusualnameforthemaineveningmeal.Itcanbeservedanytimebetween6pmand8pmandformostfamiliesisthebiggestmealoftheday.Supper.Supperisthefinalmealoftheday,andisusuallysomethingverylightlikeasandwichandacupoftea.Nowadaysthismealisusuallyeateninfrontofthetelevision!BeforegoingtobedmanyBritonsdrinkadrinkmadefromhotmilk.Usuallyeitherplainboiledmilk,chocolate,or“Horlicks,“O”valtine”(twobr-annadmedrinksmadefromBarleyandMalt).SundayLunch—Family’sHappyTimeSundaylunchwaspopularinthe1960s,todaymostBritishfamiliesstillspendSundaysinexactlythesamemannerwiththeirparentsandgrandparents.OnSundayspeopledon’tusuallyhawvoerktosotheytaketheopportunitytoeattogetherwiththeirfamily.AtypicalSundaylunchmightbeeatenbetween1pmand2pmandincluderoastbeefandYorkshirepudding,roastpotatoes,boiledvegetables,andgravy(meatsauce).However,manyfamiliesnoweatlessbeef,sootherroastmeatisofteneaten—lamb,pork,chicken,turkeyorduck.Somefamilieswillalsofollowthemainmealwithadessertsuchaspieandcu“staarpdple”ExcerptsfromtheWorksofC.S.LewisYoucanfindmanyofthetypicalingredientsofaBritishdietintheseclassics:“Shehadavagueimpressionofdwarfscrowdingaroundthefirewithfryingpansratherbiggerthanthemselves,andthehissinganddelicioussmellofsausages,andmoreand