On Sundays many families have a traditional lunch. They have roast meat, either beef, lamb, chicken, or pork, with potatoes, vegetables, and gravy. Gravy is a sauce made from the meat juice.
The British like food from other countries, too, especially Italian, French, Chinese, and Indian. The British have in fact always imported food from abroad. From the time of the Roman invasion foreign trade was a major influence on British cooking. Another important influence on British cooking was of course
the weather. The good old British rain gives us rich soil and green grass, and means that we are able to produce some of the finest varieties of meat, fruit and vegetables, which don't need fancy sauces or complicated recipes to disguise their taste. People often get take-away meals – you buy the food at the restaurant and than bring it home to eat. Eating in Britain is quite international!
Some people criticize English food. They say it's unimaginable, boring, tasteless, it's chips with everything and totally overcooked vegetables.
The basic ingredients, when fresh, are so full of flavour that British haven't had to invent sauces to disguise their natural taste. What can compare with fresh pees or new potatoes just boiled and served with butter? Why drown spring lamb in wine or cream and spices, when with just one or two herbs it is absolutely delicious?
If you ask foreigners to name some typically English dishes, they will probably say "Fish and chips" then stop. It is disappointing, but true that, there is no tradition in England of eating in restaurants, because the food doesn't lend itself to such preparations. English cooking is found at home so it is difficult to find a good English restaurant with a reasonable prices.
In most cities in Britain you'll find Indian, Chinese, French and Italian restaurants. in London you'll also find Indonesian, Mexican, Greek... Cynics will say that this is because English have no "cuisine" themselves, but this is not quite the true.
All people in the world have breakfast, and most people eat and drink the same things for breakfast. They may eat different things for all the other meals in the day, but at breakfast time, most people have the same things to eat and drink – Tea or Coffee, Bread and butter, Fruit.
Some people eat meat for breakfast. English people usually eat meat at
breakfast time, but England is a cold country. It is bad to eat meat for breakfast in hot country. It is bad to eat too much meat; if you eat meat for breakfast, you eat meat three times a day; and that is bad in a hot country. It is also bad to eat meat and drink tea at the same time, for tea makes meat hard so that the stomach cannot deal with it
The best breakfast is Tea or Coffee, bread and Butter, fruit. That is the usual breakfast of most people in the world.
How tea was first drunk in Britain.11
By the time tea was first introduced into this country (1660), coffee had already been drunk for several years.
By 1750 tea had become the most popular beverage for all types and classes of people – even though a pound of tea cost a skilled worker perhaps a third of his weekly wage!
Early tea cups had no handles, because they were originally imported from China. Chinese cups didn't (and still don't) have handles.
As tea drinking grew in popularity, it led to a demand for more and more tea ware. This resulted in the rapid growth of the English pottery and porcelain industry, which not long after became world famous for its products.
The tea break.
Nowadays, tea drinking is no longer a proper, formal, "social" occasion. We don't dress up to "go out to tea" anymore. But one tea ceremony is still very important in Britain – the Tea Break! Millions of people in factories and offices look forward to their tea breaks in the morning and afternoon Things to do.
Make a display of as many pictures, cut from magazines. As you can showing different kinds of tea pots and tea cups.
Design your own kind of tea pots and tea cups.
American food and drink.11
The popular view outside the U.S.A. that Americans survive on cheeseburgers, Cokes and French fries is as accurate as the American popular view that the British live on tea and fish'n'chips, the Germans only on beer, bratwurst, and sauerkraut, and the French on red wine and garlic.
This view comes from the fact that much of what is advertised abroad as "American food" is a very pretty flat, tasteless imitation. American beef, for example, comes from specially grain-fed cattle, not from cows that are raised mainly for milk production. As a result, American beef is more tender and tasted better than what is usually offered as an "American steak" in Europe. When sold abroad, the simple baked potato that comes hot and whole in foil often lacks the most important element, the famous Idaho potato. This has different texture and skin that comes from the climate and soil in Idaho.
Even sometimes as basic as barbecue sauces shows difference from many of the types found on supermarket shelves overseas. A fine barbecue sauce from the Southside of Chicago has its own fire and soul. The Texas have a competition each year for the hottest barbecue sauce (the recipes are kept secret).
America has two strong advantages when it comes to food. The first is that as the leading agriculture nation, she has always been well supplied with fresh meats, fruits, and vegetables in great variety at relatively low prices. This is one reason why steak or beef roast is probably the most "typical" American food; it has always been more available. But good Southern-fried chicken also has champions, as do hickory-smoked or sugar-cured hams, turkey, fresh lobster, and other seafood such as crabs or clams.
In a country with widely different climates and many fruit and vegetable growing regions, such items as fresh grapefruit, oranges, lemons, melons, cherries, peaches, or broccoli, iceberg lettuce, avocados, and cranberries do not have to be imported. This is one reason why fruit dishes and salads are so
common. Family vegetable gardens have been very popular, both as a hobby and as a way to save money, from the days when most Americans were farmers. They also help to keep fresh food on the table.
The second advantage America has enjoyed is that immigrants have brought with them, and continue to bring, the traditional foods of their countries and cultures. The variety of foods and styles is simply amazing. Whether Armenian, Basque, Catalonian, Creole, Danish, French, German, Greek, Hungarian, Italian, traditional Jewish, Latvian, Mexican, Vietnamese or what have you, these traditions are now also at home in the U.S.A.
There seem to be four trends in America at present which are connected with foods and dining. First, there has been a notable increase in the number of reasonably priced restaurants which offer specialty foods. These include those that specialize in many varieties and types of pancakes, those that offer only fresh, baked breakfast foods, and the many that are buffets or salad bars. Secondly, growing numbers of Americans are more regularly going out to eat in restaurants. One reason is that they are not many American women do not feel that their lives are best spent in the kitchen. They would rather pay a professional chef and also enjoy a good meal. At the same time, there is an increase in fine cooking as a hobby for both men and women. For some two decades now, these have been popular television series on all types and styles of cooking, and the increasing popularity can easily be seen in the number of best-selling specialty cookbooks and the number of stores that specialize in often exotic cooking devices and spices.
A third is that as a result of nationwide health campaigns, Americans in general are eating a much light diet. Cereals and grain foods, fruit and vegetables, fish and salads are emphasized instead of heavy and sweet foods. Finally, there is the international trend to "fast food" chains which sell pizza, hamburgers, Mexican foods, chicken, salads and sandwiches, seafoods and
various ice creams. While many Americans and many other people resent this trend and while, as many be expected, restaurants also dislike it, many young, middle-aged, and old people, both rich and poor, continue to buy and eat fast foods.
Tad Dorgan, a sports cartoonist, gave the frankfurter its nickname in 1906. Munching on a frank at a baseball game, he concluded that it resembled a dachshund's body and put that whimsy into a drawing, which he captioned "Hot dog".
Sausages go all the way back to ancient Babylon, but the hot dog was brought to the U.S.A. shortly before the Civil War by a real Frankfurter – Charles Feltman, a native of Frankfurt, Germany, who opened a stand in New York and sold grilled sausages on warmed rolls – first for a dime apiece, later, a nickel.
The frank appealed to busy Americans, who – as an early 19th century comment put it – tend to live by the maxim of "gobble, gulp and go". Nowadays Americans consume more than 12 billion frankfurters a year.
Modern hamburgers on a bun were first served at the St. Louis Fair in 1904, but Americans really began eating them in quantity in the 1920s, when the White Castle snack bar chain featured a small, square patty at a very low price. Chopped beef, tasty and easily prepared, quickly caught on as family fare, and today hamburger stands, drive-ins, and burger chains offer Americans their favorite hot sandwich at every turn.