123-548: A Collection of Above Three Hundred Receipts in Cookery, Physick and Surgery is an English cookery book by Mary Kettilby and others, first published in 1714 by Richard Wilkin. The book contains early recipes for plum (Christmas) pudding and suet pudding , and the first printed recipe for orange marmalade (without chunks). Mary Kettilby indicated her intended audience with the book's full title, A Collection of above Three Hundred Receipts in Cookery, Physick and Surgery; For
246-510: A rose-hip broth; and birds such as cormorants and woodcocks . The early modern period saw the gradual arrival of printed cookery books, though the first, the printer Richard Pynson 's 1500 Boke of Cokery was compiled from medieval texts. The next, A Proper Newe Booke of Cokerye , was published sometime after 1545. The Secretes of the Reverende Maister Alexis of Piermont was published in 1558, translated from
369-773: A Chinatown district; the one in London's Soho developed between the two world wars, following an informal area in Limehouse . Deriving from Cantonese cuisine , the food served by Chinese restaurants has been adapted to suit English taste. From around 1980 onwards, Southeast Asian cuisines , especially Thai and Vietnamese , began to gain popularity in England. Italian cuisine is the most popular Mediterranean cuisine in England. In its current form, inspired by Elizabeth David , its rise began after 1945. There were some Italian restaurants before World War II, but they mostly served
492-427: A Dish of Fish". While some logic may be discerned in this ordering, readers need to refer to the index to locate any particular dish. The recipes are given either as goals, as "To make Hogs-Puddings", or as titles, sometimes with descriptions, as "A very good Tansy". Quantities are given in whichever units are convenient, as "a Gallon of grated Bread", "three Pounds of Currants", or "nine Eggs". Often, quantities rely on
615-552: A French translation of Alessio Piemontese 's original Italian work on confectionery . The number of titles expanded rapidly towards the end of the century to include Thomas Dawson 's The Good Huswifes Jewell in 1585, the Book of Cookrye by "A. W." in 1591, and John Partridge's The Good Hous-wives Handmaide in 1594. These books were of two kinds: collections of so-called secrets on confectionery and health remedies, aimed at aristocratic ladies; and advice on cookery and how to manage
738-955: A Goan Portuguese dish carne de vinha d'alhos . Indian restaurants and their cuisine in Britain gradually improved from the stereotypical flock wallpaper and standardised menus. One of the pioneers was the Bombay Brasserie , which opened in Gloucester Road, London, in 1982, serving the kind of food actually eaten in India. Vegetarian Indian restaurants opened in the 1980s in the Drummond Street area of Euston, London. In 1990 Chutney Mary followed in Chelsea. In 2001, two Indian restaurants in London, Tamarind (opened 1995) and Zaika (opened 1999) gained Michelin stars for
861-589: A Week in Summer" included sardine toast, cold tongue, kedgeree and rissoles, and "Guests' Breakfast (Autumn)" included cold pheasant, game pie, and pressed beef. English cookery has demonstrably been open to influences from abroad from as early as the thirteenth century, and in the case of a few foods like sausages from Roman times. The Countess of Leicester, daughter of King John purchased large amounts of cinnamon , while King Edward I ordered large quantities of spices such as pepper and ginger , as well as of what
984-501: A celebrity, cooking for a series of aristocrats, London clubs, and royalty including Queen Victoria . His 1846 book The Modern Cook ran through 29 editions by 1896, popularising an elaborate cuisine described throughout with French terminology, and offering bills of fare for up to 300 people. Three of the major hot drinks popular in England, tea , coffee , and chocolate , originated from outside Europe and were already staple items by Victorian times. Catherine of Braganza brought
1107-491: A clear fire, from twenty to thirty minutes, or until the juice jellies in falling from the spoon. Remove the scum carefully, and pour the boiling jelly gradually to half a pint of thick cream, stirring them briskly together as they are mixed: they must be stirred until very nearly cold, and then poured into a mould which has been rubbed in every part with the smallest possible quantity of very pure salad oil, or if more convenient, into one that has been dipped into cold water. Acton
1230-799: A clear soup (perhaps a spicy tom yam or a mellow tom chuet ), a curry or stew (essentially any dish identified with the kaeng prefix), a deep-fried dish, and a stir-fried dish of meat, fish, seafood, or vegetables. In most Thai restaurants, diners will have access to a selection of Thai sauces ( nam chim ) and condiments, either brought to the table by wait staff or present at the table in small containers. These may include phrik nam pla/nam pla phrik (fish sauce, lime juice, chopped chilies and garlic), dried chili flakes, sweet chili sauce , sliced chili peppers in rice vinegar, Sriracha sauce , and even sugar. With certain dishes, such as khao kha mu (pork trotter stewed in soy sauce and served with rice), whole Thai peppers and raw garlic are served in addition to
1353-470: A combination of sweet and sour, and he advises: When a broth is too sweet, to sharpen it with verjuice , when too tart to sweet it with sugar, when flat and wallowish to quicken it with orenge and lemmons, and when too bitter to make it pleasant with hearbes and spices. Robert May 's The Accomplisht Cook was published in 1660 when he was 72 years old. The book included a substantial number of recipes for soups and stews, 38 recipes for sturgeon , and
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#17328023180171476-463: A couple of days. Several types of mushroom ( het ) also feature in Thai cuisine such as straw mushrooms ( het fang ), shiitake ( het hom ), and white jelly fungus ( het hu nu khao ). Flowers are also commonly used ingredients in many Thai dishes, either as a vegetable, such as dok khae ( Sesbania grandiflora ) and huapli (the flower bud of the banana ), or as a food coloring, such as with
1599-612: A custard. These dishes were said to have been brought to Thailand in the 17th century by Maria Guyomar de Pinha , a woman of mixed Japanese - Portuguese - Bengali ancestry who was born in Ayutthaya, and became the wife of Constantine Phaulkon , a Greek adviser to King Narai . The most notable influence from the West must be the introduction of the chili pepper from the Americas in the 16th or 17th century. It, and rice, are now two of
1722-570: A few dishes, most notably the noodle soup khao soi , use coconut milk. In the southern parts of northeastern Thailand, where the region borders Cambodia , one can again find dishes containing coconut. It is also here that the people eat non-glutinous rice, just as in central and southern Thailand, and not glutinous rice as they do in northern Thailand and in the rest of northeastern Thailand. Apples , pears , peaches , grapes , and strawberries , which do not traditionally grow in Thailand and in
1845-485: A few slices of cucumber. French diplomat Simon de la Loubère observed that chili pastes were vital for the way Thai people eat. He provides us with a recipe for nam phrik with pla ra and onions in Du Royaume de Siam , an account of his mission to Thailand published in 1691. The soy sauces which are used in Thai cuisine are of Chinese origin, and the Thai names for them are (wholly or partially) loanwords from
1968-526: A food safety advocacy group, annually tests Thai farm produce for contamination. In their June 2019 report, the group found that of 286 samples, 41% of produce was found to contain unsafe levels of chemicals. The group surveyed both wet markets and retail stores across the nation. Contaminants were found in 44% of samples from retail stores, and 39% of samples from wet markets. Vegetables with the highest levels of contamination were Chinese mustard greens, kale, hot basil, parsley, chilis, and cauliflower. Fruits with
2091-518: A fork and spoon in the Thai fashion. Thai meals typically consist of rice ( khao in Thai) with many complementary dishes shared by all. The dishes are all served at the same time, including the soups, and it is also customary to provide more dishes than there are guests at a table. A Thai family meal would normally consist of rice with several dishes which should form a harmonious contrast of flavors and textures as well as preparation methods. Traditionally,
2214-400: A fork and spoon. Tables and chairs were introduced as part of a broader Westernization drive during the reign of King Mongkut , Rama IV. The fork and spoon were introduced by King Chulalongkorn after his return from a tour of Europe in 1897 CE. Important to Thai dining is the practice of khluk , mixing the flavors and textures of different dishes with the rice from one's plate. The food
2337-602: A generalised haute cuisine. Soon after the war, Italian coffee bars appeared, the first places to trade on their Italian identity; they soon started to sell simple and cheap Italian food such as minestrone soup, spaghetti and pizza . From the early 1960s, the slightly more elegant trattoria restaurants offered "Italian specialities" such as lasagne verdi al forno (baked lasagne, coloured with spinach). Other Mediterranean influences include Greek moussaka , feta and taramasalata , Turkish doner and shish kebabs, and Middle Eastern hummus . French cuisine in England
2460-405: A green coconut can be served as a drink and the young flesh is eaten in either sweet or savory dishes. The grated flesh of a mature coconut is used raw or toasted in sweets, salads and snacks such as miang kham . Thais not only consume products derived from the nut (actually a drupe ), but they also make use of the growth bud of the palm tree as a vegetable. From the stalk of the flowers comes
2583-446: A household, aimed at women from more ordinary backgrounds, most likely wives of minor aristocrats, clergymen, and professional men. English tastes evolved during the sixteenth century in at least three ways. First, recipes emphasise a balance of sweet and sour. Second, butter becomes an important ingredient in sauces, a trend which continued in later centuries. Third, herbs , which could be grown locally but had been little used in
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#17328023180172706-601: A large display showing the different dishes one can choose. When placing an order at these places, Thais will state if they want the food served as separate dishes or together on one plate with rice ( rat khao ). Very often, regular restaurants will also feature a selection of freshly made "rice curry" dishes on their menu for single customers. Thai cuisine, as a whole, features many different ingredients ( suan phasom ; Thai : ส่วนผสม ), and ways of preparing food. Thai chef McDang characterises Thai food as having "intricacy, attention to detail, texture, color, and taste. Thai food
2829-845: A large number of pies variously containing fish (including sturgeon), meat (including battalia pie ), and sweet fillings. French influence is evident in Hannah Woolley 's The Cooks Guide , 1664. Her recipes are designed to enable her non-aristocratic readers to imitate the fashionable French style of cooking with elaborate sauces. She combined the use of " Claret wine" and anchovies with more traditional cooking ingredients such as sugar, dried fruit, and vinegar. John Nott 's The Cooks and Confectioners Dictionary (1723), still with rather few precedents to go by, chose an alphabetical treatment for its recipes, from Al to Zest . The book covered everything from soups and salads to meat and fish, as well as pastries of many kinds, confectionery, and
2952-496: A list of the "World's 50 Best Foods", an online poll of 35,000 people worldwide by CNN Travel . Thailand had more dishes on the list than any other country: tom yam kung (4th), pad thai (5th), som tam (6th), massaman curry (10th), green curry (19th), Thai fried rice (24th) and nam tok mu (36th). Thai cuisine and the culinary traditions and cuisines of Thailand's neighbors, especially Cambodia, Laos, Myanmar, India, Malaysia and Indonesia, have influenced one another over
3075-638: A matter of large lumps of roast meat at every meal as imagined in Hollywood films . Instead, medieval dishes often had the texture of a purée , possibly containing small fragments of meat or fish: 48% of the recipes in the Beinecke manuscript are for dishes similar to stews or purées. Such dishes could be broadly of three types: somewhat acidic, with wine, vinegar, and spices in the sauce, thickened with bread; sweet and sour , with sugar and vinegar; and sweet, using then-expensive sugar . An example of such
3198-483: A meal would have at least five elements: a dip or relish for raw or cooked vegetables ( khrueang chim ) is the most crucial component of any Thai meal. Khrueang chim , considered a building block of Thai food by Chef McDang, may come in the form of a spicy chili sauce or relish called nam phrik (made of raw or cooked chilies and other ingredients, which are then mashed together), or a type of dip enriched with coconut milk called lon . The other elements would include
3321-468: A recipe for "a dripping pudding" was published in the 1737 book The Whole Duty of a Woman . Nicola Humble observed that in Mrs Beeton's Book of Household Management , there are about the same number of recipes from India as from Wales, Scotland and Ireland together. Panayi created controversy by asserting, with evidence, that fish and chips had foreign origins: the fried fish from Jewish cooking and
3444-409: A rice dish could include as many as 30 varieties of rice. That number has been drastically reduced due to genetic modifications. Non-glutinous rice ( Oryza sativa ) is called khao chao ( lit. ' royal rice ' ). One type, which is indigenous to Thailand, is the highly prized, sweet-smelling jasmine rice ( khao hom mali ). This naturally aromatic long-grained rice grows in abundance in
3567-484: A rich nutty flavor that is most often used in desserts. Noodles in Thailand are usually made from the flour of rice, wheat, or mung bean. Perhaps one of the oldest type of noodle in Thailand is khanom chin , which is a fresh type of rice vermicelli made from fermented rice, and eaten with toppings like green curry ( kaeng khiao wan ) with chicken or in green papaya salad ( som tam ). Other noodle varieties were subsequently introduced by Chinese migrants to Thailand, as
3690-445: A sap that can be used to make coconut vinegar , alcoholic beverages, and sugar. Coconut milk and other coconut-derived ingredients feature heavily in the cuisines of central and southern Thailand. In contrast to these regions, coconut palms do not grow as well in northern and northeastern Thailand, where in wintertime the temperatures are lower and where there is a dry season that can last five to six months. In northern Thai cuisine, only
3813-428: A shoulder of mutton calls for the use of the newly available citrus fruits : Take a showlder of mutton and being halfe Roasted, Cut it in great slices and save the gravie then take Clarret wine and sinamond & sugar with a little Cloves and mace beatne and the peel of an oringe Cut thin and minced very smale. Put the mutton the gravie and these thinges together and boyle yt between two dishes, wringe
A Collection of Above Three Hundred Receipts in Cookery, Physick and Surgery - Misplaced Pages Continue
3936-455: A somewhat thick round rice noodle similar in size and shape to bean sprouts. Thai noodle dishes, whether stir fried like pad thai or in the form of a noodle soup, usually come as an individual serving and are not meant to be shared and eaten communally. Rice flour ( paeng khao chao ) and tapioca flour ( paeng man sampalang ) are often used in desserts or as thickening agents. An ingredient found in many Thai dishes and used in every region of
4059-630: A spicy steamed pâté or soufflé made with fish and coconut milk. Banana flowers are also used in Thai salads or as a vegetable ingredient for certain curries. The leaves and flowers of the neem tree ( sadao ) are also eaten blanched. Phak lueat (leaves from the Ficus virens ) are cooked in curries, and bai makok (from the Spondias mombin ) can be eaten raw with a chili paste. Five main chilies are generally used as ingredients in Thai food. One chili
4182-735: A sweet purée dish for meat (it could also be made with fish) from the Beinecke manuscript is the rich, saffron -yellow " Mortruys ", thickened with egg: Take brawn of capons & porke , sodyn & groundyn ; tempyr hit up with milk of almondes drawn with the broth. Set hit on the fyre ; put to sigure & safron . When hit boyleth, tak som of thy milk, boylying, fro the fyre & aley hit up with yolkes of eyron that hit be ryght chargeaunt; styre hit wel for quelling. Put therto that othyr, & ster hem togedyr, & serve hem forth as mortruys; and strew on poudr of gynger . Another manuscript, Utilis Coquinario , mentions dishes such as "pyany", poultry garnished with peonies ; "hyppee",
4305-534: A time of scarcity, her book began with "perhaps the most evocative and inspirational passage in the history of British cookery writing": The cooking of the Mediterranean shores, endowed with all the natural resources, the colour and flavour of the South, is a blend of tradition and brilliant improvisation. The Latin genius flashes from the kitchen pans. It is honest cooking too; none of the sham Grand Cuisine of
4428-539: A vegetable. Lastly, the dried chilies: phrik haeng are spicier than the two largest chilies and dried to a dark red color. Other typical ingredients are the several types of eggplant ( makhuea ) used in Thai cuisine, such as the pea-sized makhuea phuang and the egg-sized makhuea suai , often also eaten raw. Although broccoli is often used in Asian restaurants in the west in phat phak ruam (stir fried mixed vegetables) and rat na (rice noodles served in gravy), it
4551-584: A very elaborate spice mix, called phrik lap , which includes ingredients such as cumin , cloves , long pepper , star anise , prickly ash seeds and cinnamon . Besides kaffir lime leaves, several other tree leaves are used in Thai cuisine such as cha-om , the young feathery leaves of the Acacia pennata tree. These leaves can be cooked in omelettes, soups and curries or eaten raw in northern Thai salads. Banana leaves are often used as packaging for ready-made food or as steamer cups such as in ho mok pla ,
4674-436: A white center, has a nutty taste and is slightly chewy compared to the soft and gummy texture of jasmine rice. Only the husks of the red rice grains are removed which allows it to retain all its nutrients and vitamins, but unlike brown rice, its red color comes from antioxidants in the bran. Black sticky rice is a type of sticky rice with a deep purple-red color that may appear black. Another unpolished grain, black sticky rice has
4797-421: A wide variety of herbs, spices and leaves rarely found in the West. The characteristic flavor of kaffir lime leaves ( bai makrut ) appears in many Thai soups (e.g., the hot and sour tom yam ) or curry from the southern and central areas of Thailand. The Thai lime ( manao ) is smaller, darker and sweeter than the kaffir lime, which has a rough looking skin with a stronger lime flavor. Kaffir lime leaves or rind
4920-429: Is pla ra . It is more pungent than nam pla , and, in contrast to nam pla , which is a clear liquid, pla ra is opaque and often contains pieces of fish. To add this sauce to a som tam (spicy papaya salad) is a matter of choice. Kapi , Thai shrimp paste , is a combination of fermented ground shrimp and salt. It is used in the famous chili paste called nam phrik kapi , in rice dishes such as khao khluk kapi and it
5043-430: Is nam phrik num , a paste of pounded fresh green chilies, shallots, garlic and coriander leaves. The sweet roasted chili paste called nam phrik phao is often used as an ingredient in tom yam or when frying meat or seafood, and it is also popular as a spicy "jam" on bread, or served as a dip with prawn crackers . The dry nam phrik kung , made with pounded dried shrimp ( kung haeng ), is often eaten plain with rice and
A Collection of Above Three Hundred Receipts in Cookery, Physick and Surgery - Misplaced Pages Continue
5166-514: Is "about the juggling of disparate elements to create a harmonious finish. Like a complex musical chord it's got to have a smooth surface but it doesn't matter what's happening underneath. Simplicity isn't the dictum here, at all." Traditional Thai cuisine loosely falls into four categories: tom (boiled dishes), yam (spicy salads), tam (pounded foods), and kaeng (curries). Deep-frying, stir-frying and steaming are methods introduced from Chinese cuisine . In 2011, seven Thai dishes appeared on
5289-626: Is divided into chapters for food and chapters for remedies. Page numbers apply to the 5th edition. Apart from the Preface, there is no introduction of any sort: the recipes follow immediately after the chapter headings. The book is clearly divided into chapters of recipes for food and for remedies, but within the chapters there is no definite structure. For example, the first chapter begins with six recipes for soups, followed by recipes for collared beef, "French-Cutlets", collared mutton, stewed pigeons, broiled pigeons, dressed turbot , and then patties "for
5412-947: Is frequently combined with galangal ( kha ) and lemongrass ( takhrai ), either kept whole in simmered dishes or blended together with liberal amounts of chilies and other aromatics to make curry paste. Fresh Thai basil , distinctively redolent of cloves , and with stems which are often tinged with a purple color, are used to add fragrance in certain dishes such as green curry . Other commonly used herbs in Thai cuisine include phak chi , ( coriander or cilantro leaves), rak phak chi (cilantro/coriander roots), spearmint ( saranae ), holy basil ( kaphrao ), ginger ( khing ), turmeric ( khamin ), fingerroot ( krachai ), culantro ( phak chi farang ), pandanus leaves ( bai toei ), and Thai lemon basil ( maenglak ). Spices and spice mixtures used in Thai cuisine include phong phalo ( five-spice powder ), phong kari ( curry powder ), and fresh and dried peppercorns ( phrik thai ). Northern Thai larb uses
5535-449: Is indispensable for making Thai curry pastes. Tai pla is a pungent sauce used in the southern Thai cuisine, that is made from the fermented innards of the short mackerel ( pla thu ). It is one of the main condiments of kaeng tai pla curry and is also used to make nam phrik tai pla . Far removed from the nearest sea, from northern Thailand comes nam pu , a thick, black paste made by boiling mashed rice-paddy crabs for hours. It
5658-816: Is known for its enthusiastic use of fresh (rather than dried) herbs and spices . Common flavors in Thai food come from garlic, galangal , coriander /cilantro, lemongrass , shallots , pepper , kaffir lime leaves, shrimp paste , fish sauce , and chilies . Palm sugar , made from the sap of certain Borassus palms, is used to sweeten dishes while lime and tamarind contribute sour notes. Meats used in Thai cuisine are usually pork and chicken, and also duck, beef , and water buffalo . Goat, lamb, and mutton are rarely eaten except by Muslim Thais in Southern Thailand . Game , such as wild boar , deer and wild birds, are now less common due to loss of habitat ,
5781-412: Is largely restricted to expensive restaurants, although there are some inexpensive French bistros . For many years, English writers including Hannah Glasse in the 18th century and Andrew Kirwan in the 19th century were ambivalent about French cooking. However, restaurants serving French haute cuisine developed for the upper and middle classes in England from the 1830s and Escoffier was recruited by
5904-524: Is made from egg and wheat flour and is usually sold fresh. Bami are similar to the Teochew mee pok . A fifth type, wun sen ( วุ้นเส้น ; lit. ' jelly strands ' ), called cellophane noodles or glass noodles in English, are thin round noodles made from mung bean flour which are sold dried. Lastly, and least common in noodle shops, are " silver needle noodles " kiam-i ( เกี้ยมอี๋ ),
6027-468: Is more accurately described as five regional cuisines, corresponding to the five main regions of Thailand : In addition to these regional cuisines, there is also Thai royal cuisine which can trace its history back to the cosmopolitan palace cuisine of the Ayutthaya kingdom (1351–1767 CE). Its refinement, cooking techniques, presentation, and use of ingredients were of great influence to the cuisine of
6150-547: Is pushed by the fork, held in the left hand, into the spoon held in the right hand, which is then brought to the mouth. A traditional ceramic spoon is sometimes used for soup, and knives are not generally used at the table. It is common practice for both the Thais and the hill tribe peoples who live in Lanna and Isan to use sticky rice as an edible implement by shaping it into small, and sometimes flattened, balls by hand (and only
6273-424: Is served with side dishes), or chok (a thick rice porridge that is flavored with broth and minced meat). Other varieties of rice eaten in Thailand include: sticky rice ( khao niao ), a unique variety of rice which contains an unusual balance of the starches present in all rice, causing it to cook up to a sticky texture. Thai Red Cargo rice , an unpolished long grain rice with an outer deep reddish-brown color and
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#17328023180176396-400: Is testified by their Sino-Thai name kuaitiao ( ก๋วยเตี๋ยว ; Chinese : 粿條 ; pinyin : guǒtiáo ). The three most common rice varieties of kuaitiao are sen yai ( เส้นใหญ่ ) wide flat noodles, sen lek ( เส้นเล็ก ) narrow flat noodles, and sen mi เส้นหมี่ ; or rice vermicelli ), which are round and thin. A fourth popular variety, bami ( บะหมี่ ; Pe̍h-ōe-jī : bah-mī )
6519-581: Is the staple grain of Thai cuisine. According to Thai food expert McDang, rice is the first and most important part of any meal, and the words for rice and food are the same: khao . As in many other rice eating cultures, to say "eat rice" (in Thai "kin khao" , pronounced [kīn kʰâːw] ) means to eat food. Rice is such an integral part of the diet that a common Thai greeting is "kin khao rue yang?" ( lit. ' "have you eaten rice yet? ' ). Thai farmers historically have cultivated tens of thousands of rice varieties. The traditional recipe for
6642-428: Is to have one or more smaller helpings of curry, stir fries and other dishes served together on one plate with a portion of rice. This style of serving food is called khao rat kaeng ( lit. ' rice covered with curry ' ), or for short khao kaeng ( lit. ' rice curry ' ). Eateries and shops that specialize in pre-made food are the usual place to go to for having a meal this way. These venues have
6765-614: Is used as an ingredient for certain northern Thai salads, curries, and chili pastes. It too has a strong and pungent flavor. Nam phrik are Thai chili pastes, similar to the Indonesian and Malaysian sambals . Each region has its own special versions. The words "nam phrik" are used by Thais to describe many pastes containing chilies used for dipping, although the more watery versions tend to be called nam chim . Thai curry pastes are normally called phrik kaeng or khrueang kaeng (lit. curry ingredients), but some people also use
6888-430: Is very small (about 1.25 centimetres (0.49 in)) and is known as the hottest chili: phrik khi nu suan ("garden mouse-dropping chili"). The slightly larger chili phrik khi nu ("mouse-dropping chili") is the next hottest. The green or red phrik chi fa ("sky pointing chili") is slightly less spicy than the smaller chilies. The very large phrik yuak , which is pale green in color, is the least spicy and used more as
7011-584: The Forme of Cury , contains recipes for these, and dates from the royal court of Richard II . English cooking has been influenced by foreign ingredients and cooking styles since the Middle Ages . Curry was introduced from the Indian subcontinent and adapted to English tastes from the eighteenth century with Hannah Glasse 's recipe for chicken "currey". French cuisine influenced English recipes throughout
7134-636: The Savoy Hotel in 1890. Marcel Boulestin 's 1923 Simple French Cooking for English Homes did much to popularise French dishes. The English cafe is a small, inexpensive eating place. A working men's cafe serves mainly fried or grilled food, such as fried eggs , bacon , bangers and mash ‚ black pudding , bubble and squeak , burgers , sausages , mushrooms and chips . These may be accompanied by baked beans , cooked tomatoes , and fried bread . These are referred to as "breakfast" even if they are available all day. Traditional cafes have declined with
7257-488: The Teochew dialect : si-io dam (black soy sauce), si-io khao (light soy sauce), si-io wan (sweet soy sauce), and taochiao (fermented whole soy beans). Namman hoi ( oyster sauce ) is also of Chinese origin. It is used extensively in vegetable and meat stir fries. Satay is also common in Thailand, grilled or skewered meat served with a spicy peanut dipping sauce made from roasted or fried peanuts. Thai dishes use
7380-558: The Victorian era . After the rationing of the Second World War , Elizabeth David 's 1950 A Book of Mediterranean Food had wide influence, bringing Italian cuisine to English homes. Her success encouraged other cookery writers to describe other styles, including Chinese and Thai cuisine. England continues to absorb culinary ideas from all over the world. English cooking has developed over many centuries since at least
7503-670: The World Durian Festival in early May. This single province is responsible for half of the durian production of Thailand and a quarter of the world production. The Langsat Festival is held each year in Uttaradit on weekends in September. The langsat ( Lansium parasiticum ), for which Uttaradit is famous, is a fruit that is similar in taste to the longan . From the coconut comes coconut milk , used both in curries and desserts, and coconut oil . The juice of
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#17328023180177626-544: The mangosteen ), and nam phrik luk namliap , salted black Chinese olive chilli paste. Although many of the exotic fruits of Thailand may have been sometimes unavailable in Western countries, Asian markets now import such fruits as rambutan and lychees . In Thailand one can find papaya , jackfruit , mango , mangosteen , langsat , longan , pomelo , pineapple , rose apples , durian , Burmese grapes and other native fruits. Chanthaburi in Thailand each year holds
7749-416: The patchwork of paddy fields that blanket Thailand's central plains. Once the rice is steamed or cooked, it is called khao suai ( lit. ' beautiful rice ' ). Non-glutinous rice is used for making fried rice dishes, and for congee , of which there are three main varieties: khao tom (a thin rice soup, most often with minced pork or fish), khao tom kui (a thick, unflavored rice porridge that
7872-434: The rose chestnut etc. were brought from India. According to the book Mae Khrua Hua Pa (first published in 1908) by Lady Plian Bhaskarawongse , she found that Thai cuisine had a strong gastronomical cultural line from Sukhothai (1238–1448) through Ayuttthaya (1351–1767) and Thonburi period (1767–1782) vis-à-vis Siamese governmental officers' daily routines (such as royal cooking) and their related cousins. Thai food during
7995-702: The 1930s such as Lady Sysonby drew on recipes from a wide range of countries. Rationing was introduced in 1940 to cope with the shortages caused by the wartime blockade. Foods such as bananas and chocolate became hard to find, while unfamiliar items such as dried egg , dried potato , whale meat , snook (a South African fish), and the tinned pork product Spam appeared in the national diet. Since butter, sugar, eggs and flour were all rationed, English dishes such as pies and cakes became hard to make from traditional recipes. Instead, foods such as carrots were used in many different dishes, their natural sugars providing sweetness in novel dishes like carrot fudge . The diet
8118-458: The British diet", from Cornish pasty and Yorkshire pudding to shortbread , Lancashire hotpot , steak and kidney pudding , jellied eels , clotted cream and fish and chips . Panayi noted that Harben began with contradictions and unsupported claims, naming Britain's supposed reputation for the worst food in the world, but claiming that the country's cooks were technically unmatched and that
8241-528: The Indian food industry in the United Kingdom was worth £3.2 billion in 2003, accounting for two-thirds of all eating out, and serving about 2.5 million British customers every week. Indian restaurants typically allow the diner to combine base ingredients — chicken, prawns or "meat" (lamb or mutton) — with curry sauces — from the mild korma to the scorching phall — without regard to the authenticity of
8364-541: The International Palace Hotel All five of David's early books remained in print half a century later, and her reputation among cookery writers such as Nigel Slater and Clarissa Dickson Wright was of enormous influence. The historian of food Panikos Panayi suggests that this is because David consciously brought foreign cooking styles into the English kitchen; she did this with fine writing, and with practical experience of living and cooking in
8487-496: The Middle Ages, started to replace spices as flavourings. In A. W.'s Book of Cookrye , 35% of the recipes for meat stews and sauces include herbs, most commonly thyme . On the other hand, 76% of those meat recipes still used the distinctly mediaeval combination of sugar and dried fruit, together or separately. New ingredients were arriving from distant countries, too: The Good Huswifes Jewell introduced sweet potatoes (from
8610-659: The Middle Ages. Other dishes took their present form only gradually, as with the so-called " full English breakfast ". Breakfasts of this kind are indeed described in later editions of " Mrs Beeton ", but as one of many variations. Thus her list of "Family Breakfasts for a Week in Winter" has for Wednesday something that looks fairly modern: "bread, muffins, butter, brawn, grilled bacon, boiled eggs"; but on other days less modern-looking breakfasts include mince, mutton cutlets, grilled kidneys, baked fresh herrings, and hash of cold game or poultry, while suggestions for "Family Breakfasts for
8733-529: The Portuguese habit of tea to England around 1660. Initially, its expense restricted it to wealthy consumers, but the price gradually dropped, until by the 19th century its use was widespread . Introduced in the 16th century, coffee became popular by the 17th century, especially in the coffee houses , the first opening in Oxford in 1650. Hot chocolate was a popular drink by the 17th century, long before it
8856-467: The Siamese Court (1870): "The stream is rich in fish of excellent quality and flavour, such as is found in most of the great rivers of Asia; and is especially noted for its platoo , a kind of sardine, so abundant and cheap that it forms a common seasoning to the labourer's bowl of rice." Freshwater varieties come from the many rivers, lakes, ponds, and paddy fields inland, and seafood from
8979-460: The Thai government's The Eleventh National Economic and Social Development Plan (2012–2016) , Thailand is number one in the world in the application of chemicals in agriculture. The report stated that, "The use of chemicals in the agricultural and industrial sectors is growing while control mechanisms are ineffective making Thailand rank first in the world in the use of registered chemicals in agriculture." The Thai Pesticide Alert Network (ThaiPAN),
9102-575: The Thonburi period tended to be more similar to that from the Ayutthaya period, except the addition of Chinese food resulted from her prosperous international trade. Western influences, starting in 1511 when the first diplomatic mission from the Portuguese arrived at the court of Ayutthaya, have created dishes such as foi thong , the Thai adaptation of the Portuguese fios de ovos , and sangkhaya , where coconut milk replaces cow's milk in making
9225-474: The Use of all Good Wives, Tender Mothers, and Careful Nurses . It was thus aimed squarely at women. The book was actually a collective effort: the preface states that "a Number of very Curious and Delicate House-wives Clubb'd to furnish out this Collection". The book contains an early recipe for suet pudding , and the first printed recipe for orange marmalade , though without the chunks typically used now. The book
9348-502: The blue-colored dok anchan (the flowers of the Clitoria ternatea , which can also be eaten raw or fried). Fresh fruit forms a large part of the Thai diet, and are customarily served after a meal as dessert. The Scottish author John Crawfurd , sent on an embassy to Bangkok in 1822, writes in his account of the journey: "The fruits of Siam, or at least of the neighbourhood of Bangkok, are excellent and various, surpassing, according to
9471-417: The bones removed, and the vegetables were served in bite-sized portions. In addition, if beef is used, it should be tenderloin only. There are many types of Thai royal cuisine such as ranchuan curry, nam phrik long ruea , matsaman curry, rice in jasmine-flavored iced water or khao chae , spicy salad, fruit, and carved vegetable. Thai chef McDang , himself descended from the royal family, asserts that
9594-600: The border) as well as climate and geography. Northern Thai cuisine shares dishes with Shan State in Burma, northern Laos , and also with Yunnan Province in China, whereas the cuisine of Isan (northeastern Thailand) is similar to that of Southern Laos , and by Vietnamese cuisine to its east. Southern Thailand, with many dishes that contain liberal amounts of coconut milk and fresh turmeric , has that in common with Indian , Malaysian , and Indonesian cuisine . Thai cuisine
9717-745: The central Thai plains. Thai royal cuisine has been influenced by the Khmer royal cuisine through the Khmer palace cooks brought to the Ayutthaya Kingdom during its conquests of the Khmer Empire . Thai royal cuisine has become very well known from the Rattanakosin Era onwards. Typically, Thai royal cuisine has basic characteristics that are close to the basic food prepared by general people. However, Thai royal cuisine focuses on
9840-590: The combination. The reference point for flavour and spice heat is the Madras curry sauce (the name represents the area of India where restaurateurs obtained their spices, rather than an actual dish). Other sauces are sometimes variations on a basic curry sauce: for instance, vindaloo is often rendered as a fiery dish of lamb or chicken in a Madras sauce with extra chilli , rather than the Luso-Indian dish of pork marinated in wine vinegar and garlic , based on
9963-628: The conceit of placing live birds under a pie crust just before serving at a banquet. The bestselling cookery book of the early seventeenth century was Gervase Markham 's The English Huswife , published in 1615. It appears that his recipes were from the collection of a deceased noblewoman, and therefore dated back to Elizabethan times or earlier. Women were thus becoming both the authors of cookery books and their readers, though only about 10% of women in England were literate by 1640. Markham's recipes are distinctively different from mediaeval ones; three quarters of his sauces for meat and meat pies make use of
10086-566: The cook's judgement, as "as much Sugar as will make it very sweet". Temperatures and timings are given when necessary, as "a cool Oven: Half an Hour bakes it." There are no lists of ingredients. The following editions are known. No additions were made to the 3rd, or 4th editions. Mary Ellen Snodgrass comments that the Collection was "for ordinary housewives", in "parallel to court cookbooks". English cuisine [REDACTED] United Kingdom portal English cuisine encompasses
10209-651: The cooking styles, traditions and recipes associated with England . It has distinctive attributes of its own, but is also very similar to wider British cuisine , partly historically and partly due to the import of ingredients and ideas from the Americas , China, and India during the time of the British Empire and as a result of post-war immigration . Some traditional meals, such as bread and cheese, roasted and stewed meats, meat and game pies , boiled vegetables and broths, and freshwater and saltwater fish have ancient origins. The 14th-century English cookbook,
10332-557: The countries which she wrote about. She deliberately destroyed the myths of restaurant cuisine, instead describing the home cooking of Mediterranean countries. Her books paved the way for other cookery writers to use foreign recipes. Post-David celebrity chefs , often ephemeral, included Philip Harben , Fanny Cradock , Graham Kerr ("the galloping gourmet"), and Robert Carrier . In 1953, Britain's first celebrity chef, Philip Harben, published Traditional Dishes of Britain . Its chapter titles simply listed "the stereotypical stalwarts of
10455-458: The country is nam pla , a clear fish sauce that is very aromatic. Fish sauce is a staple ingredient in Thai cuisine and imparts a unique character to Thai food. Fish sauce is prepared with fermented fish that is made into a fragrant condiment and provides a salty flavor. There are many varieties of fish sauce and many variations in the way it is prepared. Some fish may be fermented with shrimp or spices. Another type of sauce made from fermented fish
10578-538: The course of many centuries. According to the Thai monk Venerable Buddhadasa Bhikku's writing, ‘India's Benevolence to Thailand’, Thai cuisine was influenced by Indian cuisine . He wrote that Thai people learned how to use spices in their food in various ways from Indians. Thais also obtained the methods of making herbal medicines from the Indians. Some plants like sarabhi of the family Guttiferae , panika or harsinghar , phikun or Mimusops elengi and bunnak or
10701-475: The difference between royal Thai cuisine and regular Thai cuisine is fiction. He maintains that the only difference between the food of the palace and that of the common people is the former's elaborate presentation and better ingredients. Thai food was traditionally eaten with the hand while seated on mats or carpets on the floor or coffee table in upper middle class families, customs still found in more traditional households. Today, however, most Thais eat with
10824-786: The experience of our party (...) those of all other parts of India." The Siamese themselves consume great quantities of fruit, and the whole neighbourhood of Bangkok is one forest of fruit trees. Fruit is not only eaten on its own, but often served with spicy dips made from sugar, salt, and chilies. Fruits feature in spicy salads such as som tam (green papaya salad) and yam som-o (pomelo salad), in soups with tamarind juice such as tom khlong and kaeng som , and in Thai curries such as kaeng khanun (jackfruit curry), kaeng phet pet yang (grilled duck curry with pineapple or grapes), and kaeng pla sapparot (fish and pineapple curry). Fruits are also used in certain Thai chili pastes, such as in nam phrik long rue made with madan (a close relative of
10947-526: The first Course, Second, a couple of Ducks rosted and green Peas, some Artichokes , Tarts and Blancmange . After dinner, Almonds and Raisins, Oranges and Strawberries, Mountain and Port Wines . Peas and Strawberries the first gathered this year by me. We spent a very agreeable day. Another country clergyman, Gilbert White , in The Natural History of Selborne (1789) recorded the increased consumption of vegetables by ordinary country people in
11070-415: The freshness of seasonal products. Other than that, it is crucial that the way in which Thai royal food is cooked, should be complex and delicate. La Loubère, an envoy from France during the reign of King Narai , recorded that the food at the court was generally similar to villager food. What makes Thai Royal cuisine different food is its beautiful presentation. For example, they served fish and chicken with
11193-420: The housewife could quickly mix. American-style dry cereals began to challenge the porridge and bacon and eggs of the middle classes, and the bread and margarine of the poor. While wartime shipping shortages had sharply narrowed choice, the 1920s saw many new kinds of fruit imported from around the world, along with better quality, packaging, and hygiene, aided by refrigerators and refrigerated ships . Authors in
11316-421: The introduction of modern methods of intensive animal farming in the 1960s, and the rise of agribusinesses , such as Thai Charoen Pokphand Foods , in the 1980s. Traditionally, fish, crustaceans, and shellfish play an important role in the diet of Thai people. In 2006 the per capita consumption of fish was 33.6 kg. Anna Leonowens (of The King and I fame) observed in her book The English Governess at
11439-433: The juice of an oringe into yt as yt boyleth, when yt is boyled enough lay the bone of the mutton beinge first Broyled in the dish with it then Cut slices of limonds and lay on the mutton and so serve yt in. Pies were important both as food and for show; the nursery rhyme " Sing a Song of Sixpence ", with its lines "Four and Twenty blackbirds / Baked in a pie. // When the pie was opened, The birds began to sing" refers to
11562-415: The list at all regularly. In any case, Ashley noted, the national diet changes with time, and cookery books routinely include dishes of foreign origin. He remarked that a National Trust café, whose manager claimed "We're not allowed to do foreign food ... I can't do lasagne or anything like that", in fact served curry , because "seemingly curry is English". Anglo-Indian cuisine has indeed been part of
11685-441: The making of beer, cider, and wine. Bills of fare are given for each month of the year. James Woodforde 's Diary of a Country Parson gives a good idea of the sort of food eaten in England in the eighteenth century by those who were reasonably prosperous. To welcome some neighbours on 8 June 1781, he gave them for dinner: a Couple of Chicken boiled and a Tongue , a Leg of Mutton boiled and Capers and Batter Pudding for
11808-566: The mists of time" and had become "part of the unquestioned fabric of local life". During the British Raj , Britain first started borrowing Indian dishes, creating Anglo-Indian cuisine, with dishes such as kedgeree (1790) and Mulligatawny soup (1791). Indian food was served in coffee houses from 1809, and cooked at home from a similar date as cookbooks of the time attest. The Veeraswamy restaurant in Regent Street , London,
11931-534: The most important ingredients in Thai cuisine. During the Columbian Exchange , Portuguese and Spanish ships brought new foodstuffs from the Americas including tomatoes , corn , papaya , pea eggplants , pineapple , pumpkins , culantro , cashews, and peanuts. Regional variations tend to correlate to neighboring states (often sharing the same cultural background and ethnicity on both sides of
12054-437: The national diet since the eighteenth century. Some English dishes are relatively new and can be dated to the century, and sometimes to the year, of their introduction. Thus piccalilli was introduced from India in the 18th century, as recorded by Hannah Glasse who gave a recipe for it in 1758. Conversely, dishes and sauces still considered foreign, such as fish in sweet and sour sauce, have been in English recipe books since
12177-609: The past had to be imported, have become increasingly popular in the last few decades since they were introduced to Thai farmers by the Thai Royal Projects, starting in 1969, and the Doi Tung Project since 1988. These temperate fruit grow especially well in the cooler, northern Thai highlands , where they were initially introduced as a replacement for the cultivation of opium , together with other crops such as cabbages, tea , and arabica coffee . According to
12300-529: The potato chips from France; the dish only came to signify national identity from about 1930. French cuisine powerfully influenced English cooking throughout the nineteenth century, and French celebrity chefs such as the Roux brothers and Raymond Blanc continued to do so in twenty-first-century England. Curry was created by the arrival of the British in India in the seventeenth century, beginning as bowls of spicy sauce used, Lizzie Collingham writes, to add "bite to
12423-408: The quality of their cooking. Indian cuisine is the most popular alternative to traditional cooking in Britain, followed by Chinese and Italian food. By 2015, chicken tikka masala was one of Britain's most popular dishes. Southeast and East Asian cuisines have become widely available across England. Chinese cuisine became established in England by the 1970s, with large cities often having
12546-427: The rather bland flavours of boiled and roasted meats." The 1748 edition of Hannah Glasse's The Art of Cookery contains what Dickson Wright calls a "famous recipe" which describes how "To make a currey the Indian way"; it flavours chicken with onions fried in butter, the chicken being fried with turmeric , ginger and ground pepper, and stewed in its own stock with cream and lemon juice. Dickson Wright comments that she
12669-440: The repertoire of national dishes was the largest of any country's. The sociologist Bob Ashley observed in 2004 that while people in Britain might agree that the core national diet consisted of items such as the full English breakfast, roast beef with all the trimmings, tea with scones, and fish and chips, few had ever eaten the canonical English breakfast, lunch and dinner in any single day, and many probably never ate any item from
12792-803: The right hand by custom) which are then dipped into side dishes and eaten. Chopsticks were foreign utensils to most ethnic groups in Thailand with the exception of the Thai Chinese , and a few other cultures such as the Akha people , who are recent arrivals from Yunnan Province, China . Traditionally, the majority of ethnic Thai people ate with their hands like the people of India. Chopsticks are mainly used in Thailand for eating Chinese-style noodle soups, or at Chinese , Japanese , or Korean restaurants . Stir-fried noodle dishes such as drunken noodles , pad see ew , and pad thai , and curry-noodle dishes such as khanom chin nam ngiao , are also eaten with
12915-504: The rise of fast-food chains, but remain numerous all over the UK. Thai cuisine Thai cuisine ( Thai : อาหารไทย , RTGS : ahan thai , pronounced [ʔāː.hǎːn tʰāj] ) is the national cuisine of Thailand . Thai cooking places emphasis on lightly prepared dishes with aromatics and spicy heat . The Australian chef David Thompson , an expert on Thai food, observes that unlike many other cuisines, Thai cooking
13038-455: The sour chili sauce. Cucumber is sometimes eaten to cool the mouth with particularly spicy dishes. They often feature as a garnish , especially with one-dish meals. The plain rice, sticky rice or the khanom chin (Thai rice noodles) served alongside a spicy Thai curry or stir-fry, tends to counteract the spiciness. When time is limited or when eating alone, single dishes, such as fried rice or noodle soups, are quick and filling. An alternative
13161-470: The south of England, to which, he noted, potatoes , from the Americas , had only been added during the reign of King George III : Green-stalls in cities now support multitudes in comfortable state, while gardeners get fortunes. Every decent labourer also has his garden, which is half his support; and common farmers provide plenty of beans, peas, and greens, for their hinds to eat with their bacon. Hannah Glasse 's The Art of Cookery made Plain and Easy
13284-451: The time of The Forme of Cury , written in the Middle Ages around 1390 in the reign of King Richard II . The book offers imaginative and sophisticated recipes, with spicy sweet and sour sauces thickened with bread or quantities of almonds boiled, peeled, dried and ground, and often served in pastry . Foods such as gingerbread are described. It was not at all, emphasises Clarissa Dickson Wright in her A History of English Food ,
13407-403: The tropical Americas) alongside familiar medieval recipes. Elinor Fettiplace's Receipt Book , compiled in 1604 (and first published in 1986) gives an intimate view of Elizabethan cookery. The book provides recipes for various forms of bread, such as buttered loaves; for apple fritters; preserves and pickles; and a celebration cake for 100 people. New ingredients appear; a recipe for dressing
13530-405: The tropical seas of the southern half of the country. Some species, such as the giant river prawn , need brackish water as juveniles but live out their lives in freshwater once mature. Aquaculture of species such as Nile tilapia , catfish , tiger prawns , and blood cockles , now generates a large portion of the seafood sold in, and exported from Thailand. Like most other Asian cuisines, rice
13653-739: The tuber and leaves), a few types of squash , phak krathin ( Leucaena leucocephala ), sato ( Parkia speciosa ), tua phū ( winged beans ) and khaophot ( corn ). Among the green, leafy vegetables and herbs that are usually eaten raw in a meal or as a side dish in Thailand, the most important are: phak bung ( morning glory ), horapha ( Thai basil ), bai bua bok ( Asian pennywort ), phak kachet ( water mimosa ), phak kat khao ( Chinese cabbage ), phak phai ( praew leaves ), phak kayang ( rice paddy herb ), phak chi farang ( culantro ), phak tiu ( Cratoxylum formosum ), phak "phaai" ( yellow burr head ) and kalamplī ( cabbage ). Some of these leaves are highly perishable and must be used within
13776-484: The word nam phrik to designate a curry paste. Red curry paste, for instance, could be called phrik kaeng phet or khrueang kaeng phet in Thai, but also nam phrik kaeng phet . Both nam phrik and phrik kaeng are prepared by crushing together chilies with various ingredients such as garlic and shrimp paste using a mortar and pestle . Some nam phrik are served as a dip with vegetables such as cucumbers, cabbage and yard-long beans, either raw or blanched. One such paste
13899-556: Was "a bit sceptical" of this recipe, as it had few of the expected spices , but was "pleasantly surprised by the result" which had "a very good and interesting flavour". The process of adapting Indian cooking continued for centuries. Anglo-Indian recipes could completely ignore Indian rules of diet, for example by using pork or beef. Some dishes, such as "liver curry, with bacon" were simply ordinary recipes spiced up with ingredients such as curry powder. In other cases like kedgeree , Indian dishes were adapted to British tastes; khichari
14022-409: Was by no means limited to specific dishes. James Walvin, in his book Fruits of Empire , argues that potatoes, sugar (entirely imported until around 1900 and the growing of sugar beet ), tea , and coffee as well as increasing quantities of spices were "Fruits of Empire " that became established in Britain between 1660 and 1800, so that by the nineteenth century "their exotic origins had been lost in
14145-480: Was followed by Eliza Acton 's Modern Cookery for Private Families 1845, which Bee Wilson has called "the greatest cookery book in our language", but "modern" only in a nineteenth-century sense. An example recipe from Acton's Modern Cookery for Private Families is her "Quince Blanc-Mange (Delicious)": Dissolve in a pint of prepared juice of quinces an ounce of the best isinglass ; next, add ten ounces of sugar, roughly pounded, and stir these together over
14268-486: Was less than enjoyable, but paradoxically, rationing meant that overall the population was healthier than ever before, and perhaps ever since. The Ministry of Food employed home economists such as Marguerite Patten to demonstrate how to cook economically. After the war, Patten became one of the first television cooks, and sold 17 million copies of her 170 books. Elizabeth David profoundly changed English cooking with her 1950 A Book of Mediterranean Food . Written at
14391-460: Was never used in any traditional Thai food in Thailand and was rarely seen in Thailand. Usually in Thailand, khana is used, for which broccoli is a substitute. Other vegetables which are often eaten in Thailand are thua fak yao ( yardlong beans ), thua ngok ( bean sprouts ), no mai ( bamboo shoots ), tomatoes, cucumbers , phak tam lueng ( Coccinia grandis ), phak kha na ( Chinese kale ), phak kwangtung ( choy sum ), sweet potatoes (both
14514-776: Was opened in 1926, at first serving Anglo-Indian food, and is the oldest surviving Indian restaurant in Britain. There was a sharp increase in the number of curry houses in the 1940s, and again in the 1970s. The post-colonial Anglo-Indian dish chicken tikka masala was apparently invented in Glasgow in the early 1970s, while balti cuisine was introduced to Britain in 1977 in Birmingham . In 2003, there were roughly 9000 restaurants serving Indian cuisine in Britain. The majority of Indian restaurants in Britain are run by entrepreneurs of Bangladeshi (often Sylhetis ) and Pakistani origin. According to Britain's Food Standards Agency ,
14637-500: Was originally a simple dish of lentils and rice. Curry was accepted in almost all Victorian era cookery books, such as Eliza Acton 's Modern Cookery for Private Families (1845): she offered recipes for curried sweetbreads and curried macaroni , merging Indian and European foods into standard English cooking. By 1895, curry was included in Dainty Dishes for Slender Incomes , aimed at the poorer classes. Foreign influence
14760-598: Was supplanted by the most famous English cookery book of the Victorian era, Isabella Beeton 's Mrs Beeton's Book of Household Management , 1861, which sold nearly two million copies up to 1868. Where Acton's was a book to be read and enjoyed, Beeton's, substantially written in later editions by other hands, was a manual of instructions and recipes, to be looked up as needed. Mrs Beeton was substantially plagiarised from authors including Elizabeth Raffald and Acton. The Anglo-Italian cook Charles Elmé Francatelli became
14883-477: Was the best-selling cookery book for a century from its publication in 1747. It ran to at least 40 editions, and was widely pirated. English cooking was systematised and made available to the middle classes by a series of popular books, their authors becoming household names. One of the first was Mrs Rundell 's A New System of Domestic Cookery , 1806; it went through sixty-seven editions by 1844, selling hundreds of thousands of copies in Britain and America. This
15006-461: Was then an expensive imported luxury, sugar. Dickson Wright refutes the popular idea that spices were used to disguise bad meat, pointing out that this would have been as fatal then as it would be today . She suggests instead that spices were used to hide the taste of salt, which was used to preserve food in the absence of refrigeration. Cradock asserted: "The English have never had a cuisine. Even Yorkshire pudding comes from Burgundy ." However,
15129-507: Was used as a food. Chocolate bars were developed and marketed by three English Quaker -founded businesses, Joseph Fry's (1847), Rowntree's (1862), and Cadbury's (1868). After the First World War, many new food products became available to the typical household, with branded foods advertised for their convenience. Kitchen servants with time to make custards and puddings were replaced with instant foods in jars, or powders that
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