British People - Culture - Cuisine

Cuisine

Historically, British cuisine has meant "unfussy dishes made with quality local ingredients, matched with simple sauces to accentuate flavour, rather than disguise it". It has been "vilified as unimaginative and heavy", and traditionally been limited in its international recognition to the full breakfast and the Christmas dinner. This is despite British cuisine having absorbed the culinary influences of those who have settled in Britain, resulting in hybrid dishes such as the British Asian Chicken tikka masala, hailed by some as "Britain's true national dish".

Celtic agriculture and animal breeding produced a wide variety of foodstuffs for Celts and Britons. The Anglo-Saxons developed meat and savoury herb stewing techniques before the practice became common in Europe. The Norman conquest of England introduced exotic spices into Britain in the Middle Ages. The British Empire facilitated a knowledge of India's food tradition of "strong, penetrating spices and herbs". Food rationing policies, imposed by the British government during wartime periods of the 20th century, are said to have been the stimulus for British cuisine's poor international reputation.

British dishes include fish and chips, the Sunday roast, and bangers and mash. British cuisine has several national and regional varieties, including English, Scottish and Welsh cuisine, each of which has developed its own regional or local dishes, many of which are geographically indicated foods such as Cheshire cheese, the Yorkshire pudding, Arbroath Smokie, Cornish pasty and Welsh cakes.

The British are the second largest per capita tea consumers in the world, consuming an average of 2.1 kilograms (4.6 lb) per person each year. British tea culture dates back to the 19th century, when India was part of the British Empire and British interests controlled tea production in the subcontinent.