Download - Food & drink 9
FOOD & DRINK
Created by :Yusuf Al Ayubi (1171028)Dinda Rinegar (1171044)Kumala Sari (117953)Mohammad Romadhoni (1271152)Fatimatur Rizzah (117949)
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Great moments in British food
1586 : Francis Drake brings the humble potato back from the Americans
1762 : John Montagu invents the sandwich1847 : Joseph Fry mixes cocoa butter and
cocoa powder and comes up with the chocolate bar
1861 : Mrs. Beeton’s Book of Household Management is published Boil your cabbage for 45 minutes she urged
1890 : Frenchman Auguste Escoffier arriver to cook at the Savoy Hotel and introduces the ‘bridge de cuisine’ system, a structure still used in all the top restaurants today
1950 : Elizabeth David writes A Book of Mediterranean Food, introducing olive oil, garlic and other treats to the British diet
1967 : The Roux broters open Le Gavroche; it became Britain’s first Michelin three-starred restaurant in 1982
2007 : Clare Smyth becomes the first (and only) female chef in Britain to run a restaurant with three Michelin stars (Gordon Ramsay at Royal Hospital Road)
FOODSTUFF
SANDWICHVICTORIA SANDWICH
HP SAUCE
FIVE GREAT BRITISH CHEESES
CAERPHILLYSTILTON
CROWDIE
WEST COUNTRY
FARMHOUSE CEDDAR
THREE GREAT NORTHEN FOODS
CUMBERLAND CUM BUTTER ECCLES CAKE
THREE GREAT EASTERN FOODS
CROMER CRAB
HASLET
MELTON MOWBRAY PORK PIE
Three Great South-western Foods
CLOTTED CREAM
BATH CHAPS
COLSTON BUN
Three Great London Dishes of Yore
BUBBLE AND SQUEAK
Boodle’s orange fool
London Particular
The Great Welsh Food
Braised Faggot
Glamorgan Sausage
Crempog Geirch
Three Great Scottish Foods
Mealie Pudding
SCOTCH BROTH
THREE GREAT FOODS FROM NORTHEN IRELAND
CHAMP
DULSE
YELLOWMAN
FEAST FOODS
• Shrove Tuesday (40 days before Easter) Get out your frying pan and tuck into pancakes sprinkled with caster sugar and lemon.
• Mothering Sunday (4th Sunday in Lent)A day to indulge in simnel cake, a rich fruitcake with a layer of marzipan in the middle. In medieval times they ate a light biscuit-like bread that was boiled and then baked.
• Easter (March/April)Warm, delicately spiced hot cross buns at the breakfast table on Good Friday, and then lamb as the featured meat on Easter Sunday. Chocolate eggs and bunnies are given to children.
• Christmas Day (25th December)Serves up roast goose or turkey accompanied by bread sauce, cranberry sauce, roast potatoes, gravy and vegetables (at least one should be Brussels sprouts, although they were recently voted the most hated vegetable in Britain).
BRITISH MEALTIMES
Breakfast: taken between 7am and 9am during the working week
Elevenses: 11am, a mid morning pick-me-up with coffee or tea and a biscuit
Lunch (also called dinner in the north): snatched (more often than lingered over) sometime between noon and 1.30pm. On Sundays the traditional roast will replace the more common weekday snack
Afternoon tea: not many people do it these days, but the 4pm tray of tea, dainty sandwiches, scones and cake was all the rage in high society up to the later 20th century
Dinner (more likely to be called tea in the north): the main meal of the day usually happens between 6pm and 8pm.
MARKET FORCES: four London legends
BILLINGSGATE
BOROUGH
COVENT GARDEN
SMITHFIELD MARKET
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British And Their Drinks
British drinking culture has always been led by beer. Ale has been plentiful (on tap you might say) for centuries, and the traditions of the pub have fostered its enduring popularity.
Bittersweet : A love affair with beer
French Bred : Brits and their wine
Still waters : Whisky
Mellow fruitfulness : Cider and perry
Stimulating stuff : Tea and coffee
QUEEN’S LANE COFFEE HOUSE
MALT BARLEY
KIND OF ALES
BITTERMILD
PORTER
STOUT
THANK YOUSEE YOU ..