English Inventions - Food

Food

  • Bangers and mash
  • Black pudding
  • Balti – British-style type of curry, served in many restaurants in the United Kingdom. The origins of the Balti style of cooking are uncertain; some believe it to have been invented in Birmingham, England while others believe it originated in the northern Pakistani region of Baltistan in Kashmir from where it spread to Britain.
  • Brown Sauce (HP Sauce)
  • Bubble and squeak
  • Cheddar cheese – modern cheddar cheese manufacture Joseph Harding
  • Cornish pasty
  • Cottage pie
  • Cumberland sausage
  • Eccles cake
  • English mustard
  • Fish and chips
  • Full English breakfast
  • Gravy
  • Haggis – Normally assumed to be of Scottish origin, but the first known written recipe for a dish of the name (as 'hagese'), made with offal and herbs, is in the verse cookbook Liber Cure Cocorum dating from around 1430 in Lancashire, North-West England.
  • Ice cream – Modern Ice cream 1718 England
  • Jellied eels
  • Kendal mint cake
  • Lancashire hotpot
  • Lasagne – Contrary to popular belief, the first recipes for a lasagne-styled dish were found in an English 14th Century cookbook called Forme of Cury, it was a popular dish during the reign of King Richard II.
  • Lincolnshire sausage
  • Pancake – Modern pancake, English culinary manuscript 1430
  • Parkin
  • Pasty
  • Piccalilli
  • Pork pie
  • Sausage roll
  • Sandwich – John Montagu, 4th Earl of Sandwich
  • Scotch egg – Invented by the famous London department store, Fortnum & Mason, in 1738.
  • Scouse
  • Shepherd's pie
  • Carbonated water, major and defining component of soft drinks – Joseph Priestley
  • Sparkling wine – Christopher Merrett
  • Spotted Dick
  • Steak and kidney pie
  • Sunday roast
  • Toad in the hole
  • Worcestershire sauce
  • Yorkshire Pudding

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Famous quotes containing the word food:

    “For much of the female half of the world, food is the first signal of our inferiority. It lets us know that our own families may consider female bodies to be less deserving, less needy, less valuable.”
    —Gloria Steinem (b. 1934)

    “Nurturing competence, the food of self-esteem, comes from acknowledging and appreciating the positive contributions your children make. By catching our kids doing things right, we bring out the good that is already there.”
    —Stephanie Martson (20th century)

    “That food has always been, and will continue to be, the basis for one of our greater snobbisms does not explain the fact that the attitude toward the food choice of others is becoming more and more heatedly exclusive until it may well turn into one of those forms of bigotry against which gallant little committees are constantly planning campaigns in the cause of justice and decency.”
    —Cornelia Otis Skinner (1901–1979)