British Cuisine
Essay by c_strickland88 • January 21, 2013 • Essay • 566 Words (3 Pages) • 1,551 Views
Running Head: BRITISH CUISINE 1
The Effects of Culture on British Cuisine
Casey Strickland
The Art Institute of Tampa
College Success
Section C.
Friday 5:10p - 6:00p
Toczek
Running Head: BRITISH CUISINE 2
Abstract
The British Isles have been a forerunner in cultural change. As you know the British Isles were founded some 1500 years ago. This has given them more than enough time to be culturally affected by the Normans, Haute, and the Victorian A La Russe.
Running Head: BRITISH CUISINE 3
The Effects of Culture on British Cuisine
Turning back the clock to 1066, the Normans invade England after conquering Sicily from the Arabs. The crusades lasted from 1095 until 1270, during which there was constant traffic from Normandy to England and vice versa. So, with the Normans, they were pirates who overtook and embodied other cultures, i.e. civilizations. Some of the earliest recipes recorded in the whole of Britain extend from this period, including ravioli, sage sauce, veal stew, poached chicken and rose pottage.
Come just before the 14th century several years of failed harvest, were followed by more failed harvests in the early 14th century. In which caused the Great Famine, at least 600,000 people died during these years. In 1348 the worst possible tragedy to befall this growing nation was The Black Death. This went on for two years and cut the population almost in half. There is great irony involving The Black Death being that the decimated peasant population greatly improved the material rewards for those left.
"Towards the end of the 14th century, the first cookery book came into existence, (The Forme of Cury) and was compiled by the master cooks of Richard II." These books, having about only about 200 recipes, it is the most complete works of British food still today. As years went on the English heirarchery held large banquets of up to 10,000 per day.
The Victorian conquest was a time that female gender was redefined and the role of the woman changed from mother or whore to homemaker. During this period several powerful women came forth with their versions of homemaking and/or cookery books.
Running Head: BRTISH CUISINE
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