Eating Customs and Traditions in Great Britain Essay

The accustomed repasts in Gr fertilise Britain ar eat, lunch, afternoon afternoon afternoon tea leaftime leaf leaf leaf and dinner or in simplier hearths, breakfast, dinner, tea and supper. Breakfast is chiefly a big meal than you rear set aside harbour it on the Continent, though some position bulk like a continental breakfast of rolls and saveter and coffee tree. But the usual breakfast is porridge or Corn Flakes with milk or run down and sugar, becon and eggs, marmalade with butter toast, and tea or coffee. For a change you can invent a boil egg, cold ham, or perhaps fish.Lunch is usu altogethery served mingled with twelve and one oclock. The businessman in Lon dupe usu eachy decides it insurmountable to comply home for lunch, and so he goes to a caf or to a restaurant, but those who atomic emergence 18 at home gener in anyy take a cold meat, e.g., beef, mutton, veal, ham, with boiled or fried fannyatoes, salad and pickles, with a puddin g or fruit to follow. Sometimes you whitethorn view a mutton chop, steak and chips, followed by biscuits and cheese and a cup of coffee. level-headed aft(prenominal)noon tea follows between four and cinque oclock. You can hardly augur it a meal, but it is a affable sort of thing, as friends often devolve in for a chat fleck they have their cup of tea, cake or biscuit.In some houses dinner is the biggest meal of the day. You can have soup, fish, bash chicken, chops, potatoes and vegetables, a sweet, fruit and nuts. The two substantive meals of a day, lunch and dinner, ar both much and little the same. But in a great many of side homes the noon meal is the chief one of the day, and in the howevering they have the much simplier supper-an omelette, or sausages, sometimes bacon and eggs and sometimes yet kail and cheese, a cup of coffee or cocoa and fruit.The two features of bread and butter in England that possibly give visitors their surpass impressions are the Engl ish weather and English formulation. The former is something that nobody can do anything roughly, but s excessivelyling is something that can be learned. English aliment has often been exposit as tasteless. Although this criticism has been to a greater extent than justifies in the past, and in many instances still is, the location is changing somewhat. One of the reasons that English cooking is improving is that so many peck have been spending their holidays abroad and have learned to appreciate unfamiliar providees. However, in that respect are still many British tidy sum who are so unadventurous when they visit other countries that forget chastise everywhere that doesnt provide them tea and either fish and chips or sausages, baked beans and chips or overdone steak and chips.One of the traditional grouses ab expose English viands is the elan that vegetables are cooked. Firstly the only flair that many British housewives know to cook green vegetables is to boil them f or far too long in too much flavour water and then to throw the water away so that all the vitamins are lost. To make matters worst, they dont strain the vegetables sufficiently so that they front as a soggy laughable mass on the plate.It would be unsporting to say that all English food is bad. Many traditional British dishes are as good as anything you can get anywhere. Nearly everybody knows about roast beef and Yorkshire pudding but this is by no means the only dish that is cooked well. A visitor if invited to an English home might well enjoy steak and kidney pudding or pie, saddle of mutton with red-currant jelly, all sorts of smoked fish, especially kippers, boiled salt beef and carrots to mention but a few.A strange thing about England that the visitor may notice is that closely of the good restaurants in England are brave out and staffed by foreigners-for example, there is a big number of Chinese, Indian and Italian restaurants and to less extent French and Spanish one s.The food and drinkable department has two monger aims. The first- and the more primal one- is to provide a standard of food and beverage attend to consistent with the expectations of the quests. The second aim is to mention the food and beverage operation in spite of appearance the limits set by the food and beverage department and thus to contribute to the boilersuit profitability of the establishment. It is clearly that beverage gross r sluiceue are not only an important part of the sales mix of cordial reception establishments but also more fat than food sales.Coffee is one of the virtually popular beverages of the world. It is do from berries grown in tropical climates and shipped to the country green that is unroasted. The berries produced metamorphose in composition and the treatment after picking. For this reason, Mocha, Java, Arabica and South American coffees are kind of distinct from each other. thither are three main methods of preparing coffee- boil, perc olating and drip method. The coffee should not stand long in front serving. tea is make from the leaves of tea bush-league which is indigenous to the Orient. Black tea is made from leaves which are fermented before drying. Green tea is not fermented the leaves are steamed and dried. thither are two main ship canal of serving tea English tea is served in cups and with milk or cream Russian tea is served in eyeglasses with a slice of lemon.Cocoa and chocolate. As beverages made from them are generally made with milk, they are much more nutritive than the other beverages. Cocoa and chocolate are made from beans or seeds of trees which grow in tropical countries. Also drinks can be classified into soft drinks which return no spirits (such as lemonades, Pepsi, Coke, etc.) and strong ones, they contain some part of alcohol (such as whisky, gin, wine, liquor, beer). Tea in English is a suitable occasion for social intercourse, when people often come in for a chat over their cup of tea . There are two kinds of tea, afternoon tea and high tea. laternoon tea takes place between three-thirty and four-thirty and consists of tea, bread, butter and jam, followed by cakes and biscuits. High tea is a substantial meal and is eaten between fiver-thirty and six-thirty by families which dont usually have a late dinner. In a commodious family it will consist of ham or tongue and tomatoes and salad, or a kipper, or tinned salmon, with a strong tea, bread and butter, followed by stewed fruit, or tinned pears, apricots or pineapple with cream or custard and cake.Tea-making in England is an art. The hostess first of all rinses the teapot with boiling water (this is called immediateing the pot) before adding four or five teaspoons of tea. The amount of tea varies, of course, according to the number of people present. The pot is then fill with boiling water and cover by a tea-cosy to allow the tea to steep for five minutes. English people seldom put lemon juice or rum into the ir tea, usually they have it with milk. The English custom of afternoon tea, as it is said, goes cover song to the late eighteenth century, when Anne, wife of the seventh Duke of Bedford, decided that she suffered from a sinking public opinion at a about 5 p.m. and needed tea and cakes to bring back her strength. in the first place long, complaints were heard that the labourers lose time to come and go to the tea-table and farmers servants even demand tea for their breakfast. Tea had arrived. Fashionable Tea Rooms were opened for high society, and soon tea became the farmingal drink of all classes.Today the British drink more tea than any other nation an average of 4 kilos a wellspring per annum, or 1650 cups of tea a year. They drink it in bed in the morning, round the fire on winter afternoons and out in the garden on pleased summer days. In times of infliction the kettle is quickly put on, the tea is made and comforting cups of the warm brownish liquid are passes round . Tea has even played its part in wars. When George third of England tried to make the American colonists stipend import duty on tea, a group of Americans disguised as inflammation Indians dumped 342 chests of tea into the sea in capital of Massachusetts Harbour the Boston Tea troupe which led to the War of Independence. In some other war the Duke of Wellington sensibly had a cup of tea before starting the Battle of Waterloo, to clear my head. In peace time official benediction of the national drink came from the Victorian point Minister, Gladstone, who remarked If you are cold, tea will warm you if you are heated, it will cool you if you are depressed, it will cheer you if you are excited, it will calm you.What exactly is tea? Basically, it is a drink from the dried leaves of a arrange that only grows in hot countries. The British first heard of tea in 1598, and first tasted it in about 1650. For about two centuries all the tea was merchandise from China, until, in 1823 , a tea ground was found growing naturally in Assan in India. Sixteen years later(prenominal) the first eight chests of Indian tea were sold in London, and today, Londons tea markets deal in tea from India, Sri Lanka (Ceylon), and from Africa more than from China. Plum pudding is confident(predicate) of its place of honour on Christmas dinner table. Some English people could even dispense with mincepies, but a Christmas dinner in Britain without the traditional pudding would be strange indeed. The Christmas pudding is a address descendant of the old time hackin, or plum porridge, beloved by English people in the middle ages. In those days it was made of beef or mutton broth thickened with brown bread, with prunes, raisins, currants, ginger and maize being added to the boiling compartmentalisation.This was served as a thick soup and eaten at the beginning of the meal. In the 18th century, plum porridge began to change its character with the addition of flour. The porridge thus turned into plum pudding and it became the custom to eat it at the end of the meal. Nowadays, in addition to the basic mixture of flour, bread-crumbs, suet and eggs, the ingredients of Christmas pudding include raising, currants, candied peel, chopped almonds and walnuts, grated carrot and a good quantity of brandy, whisky or old ale on place of the described mutton broth. In many households the mixing of the pudding is quite a ceremony with all the members of the family winning turns to stir and make a wish.After being boiled for several hours, the pudding is stored until the time comes for heating it on Christmas mean solar day when it is brought to the table on a walloping dish, big, round, dark-brown, with a flag or a place of holly stuck in at the purloin of it, and flames licking round its sides. The Christmas pudding is covered with white sauce and burning in brandy. Receiving each a slice, the guests are warned to eat carefully because sixpenny bits, shillings, a par ticular funds bell shape and a silver horse-shoe have been put in it. Those who find the treasure are supposed to have money in the coming year, whoever gets the bell is to be married, and the horse-shoe is the traditional sign of good luck.