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Enjoy a taste of Britain during British Food Fortnight
British Food Fortnight has been running since 2002 and during this time lots of people around the country have celebrated British food. This year the event runs from 18th September to 3rd October. Lots of food festivals and other food events will be organised around Britain so why not have a look at the British Food Fortnight website to see what is happening in Wales.
To help you understand more about British food here is a short history about how it has changed through the centuries.
Romans
The Romans were in Britain for almost 400 years and introduced orchards, vineyards, herbs and spices, and mustard. The cheese-making industry increased whilst animals like pheasant, rabbit, geese and guinea fowl were eaten.
Anglo-Saxons
During their time in Britain the Saxons loved using different herbs. Plants such as watercress and camomile were used for their health benefits. Popular foods were bread and a dish called Pottage, which was a thick soup made from peas, beans or cereals. By the tenth century wild pigs provided a source of meat for people. Meat was salted and preserved to last through the year in sausages and bacon. Blackberries and raspberries were added to bread to make an early version of summer pudding.
Normans and Medieval Period
The Normans introduced new ingredients and cooking techniques. Expensive spices were kept well hidden and put in special dishes that we know today as Christmas pudding and mince pies.
The sixteenth to eighteenth centuries.
During this time improved methods of farming gave better ingredients and a more simple style of cooking was used. Dishes like Roast Beef were extremely popular. Also food from abroad increased in popularity.
Nineteenth Century
It was during this century that fish and chips became more popular. Whether you love it or hate it Marmite was also invented as a way of using up the yeast from the brewing industry. Worcestershire Sauce was also introduced in 1853 using a recipe brought back from India and Mrs Beeton introduced mango chutney and chilli vinegar in her book.
Twentieth Century
The rationing caused by two World Wars led to us being more productive with our foods. However now we like to shop at places like specialist food shops, farmers markets and local shops selling fresh and seasonal ingredients. British chefs also like to try cooking dishes from other cultures.
Here are ten popular British foods
• Roast Pork
• Cheeses such as Double Gloucester and Swaledale
• Steak Diane
• Fish and Chips
• Lancashire Hot Pot
• Bramley Apples
• Black Pudding
• Bread and Butter Pudding
• Sausages
• Blackberry & Apple Pie
**Information from the teaching resources for British Food Fortnight. Download more resources at www.lovebritishfood.co.uk
