Editing English cuisine (section)

== English dishes ==

{{Main|List of English dishes}}

In 1953, Britain's first celebrity chef, Philip Harben, published ''Traditional Dishes of Britain''. Its chapter titles simply listed "the [[stereotype|stereotypical]] stalwarts of the British diet",{{sfn|Panayi|2010|pp=16–17}} from [[Cornish pasty]], [[Crumpet]], and [[Yorkshire pudding]] to [[shortbread]], [[Lancashire hotpot]], [[steak and kidney pudding]], [[jellied eels]], [[clotted cream]] and [[fish and chips]]<!--overlink, seems reasonable here-->. Panayi noted that Harben began with contradictions and unsupported claims, naming Britain's supposed reputation for the worst food in the world, but claiming that the country's cooks were technically unmatched and that the repertoire of national dishes was the largest of any country's.{{sfn|Panayi|2010|pp=16–17}}

The sociologist Bob Ashley observed in 2004 that while people in Britain might agree that the core national diet consisted of items such as the full English breakfast, roast beef with all the trimmings, tea with scones, and fish and chips, few had ever eaten the canonical English breakfast, lunch and dinner in any single day, and many probably never ate any item from the list at all regularly. In any case, Ashley noted, the national diet changes with time, and cookery books routinely include dishes of foreign origin. He remarked that a [[National Trust]] café, whose manager claimed "We're not allowed to do foreign food&nbsp;... I can't do lasagne or anything like that",<ref name="Ashley2004" /> in fact served [[curry]], because "seemingly curry is English".<ref name="Ashley2004" /> Anglo-Indian cuisine has indeed been part of the national diet since the eighteenth century.<ref name="Walker1997">{{cite book |last=Walker |first=Harlan |title=Food on the Move: Proceedings of the Oxford Symposium on Food and Cookery, 1996 |url=https://archive.org/details/bub_gb_uYqTiD7SbcQC |year=1997 |publisher=Oxford Symposium |isbn=978-0-907325-79-6 |page=[https://archive.org/details/bub_gb_uYqTiD7SbcQC/page/n74 73]}}</ref>

Some English dishes are relatively new and can be dated to the century, and sometimes to the year, of their introduction. Thus [[piccalilli]] was introduced from India in the 18th century, as recorded by [[Hannah Glasse]] who gave a recipe for it in 1758.<ref name=GlassePiccalilli>{{cite book| author=Glasse, Hannah |author-link=Hannah Glasse |title=Art of Cookery | publisher=W. Strahan, J. and F. Rivington, J. Hinton |edition=6th |year=1758 |url=https://archive.org/details/bub_gb_xJdAAAAAIAAJ | quote=Paco. |page=[https://archive.org/details/bub_gb_xJdAAAAAIAAJ/page/n412 377]}}</ref> Conversely, dishes and sauces still considered foreign, such as fish in sweet and sour sauce, have been in English recipe books since the Middle Ages.{{sfn|Lehmann|2003|pp=23–28}}{{sfn|Dickson Wright|2011|pp=52–53, 468}} Other dishes took their present form only gradually, as with the so-called "[[Full breakfast|full English breakfast]]". Breakfasts of this kind are indeed described in later editions of "[[Mrs Beeton]]", but as one of many variations. Thus her list of "Family Breakfasts for a Week in Winter" has for Wednesday something that looks fairly modern: "bread, muffins, butter, brawn, grilled bacon, boiled eggs";<ref name=MrsB355>{{cite book |title=Mrs Beeton's Cookery Book |date=1922 |publisher=Ward, Lock & Co. |edition=New |chapter=Meals and Menus. Breakfast |pages=355–358}}</ref> but on other days less modern-looking breakfasts include mince, mutton cutlets, grilled kidneys, baked fresh herrings, and hash of cold game or poultry, while suggestions for "Family Breakfasts for a Week in Summer" included sardine toast, cold tongue, kedgeree and rissoles, and "Guests' Breakfast (Autumn)" included cold pheasant, game pie, and pressed beef.<ref name="MrsB355" />

<gallery mode="packed" heights="130" caption="Familiar English dishes, with dates"<!--{{sfn|Panayi|2010|pp=16–17}} not truly representative of E. C., and from various centuries--&gt;"-->
File:Fish_and_Chips_in_2024_by_Robbie_Conceptuel.png|[[Fish and chips]], from c. 1870{{sfn|Panayi|2010|pp=16–17}}
File:Melton Mowbray Pork Pie.png|A [[Melton Mowbray pork pie]], by 1780s<ref name=MMPPA>{{cite web |title=History of Melton Mowbray Pork Pie |url=http://mmppa.co.uk/?page_id=14 |publisher=Melton Mowbray Pork Pie Association |access-date=15 April 2015 |archive-url=https://web.archive.org/web/20150502063519/http://mmppa.co.uk/?page_id=14 |archive-date=2 May 2015 }}</ref><ref>{{cite book |last=Wilson |first=C. Anne |title=Food and Drink in Britain: From the Stone Age to the 19th Century |url=https://archive.org/details/fooddrinkinbrita00cann |url-access=registration |publisher=Academy Chicago Publishers |date=June 2003 |page=[https://archive.org/details/fooddrinkinbrita00cann/page/273 273]|isbn=978-0-89733-487-7 }}</ref>
File:Bangers and mash 1.jpg|"Bangers and mash": [[sausage]]s, from Roman times<ref name=HickmanSausage>{{cite news |last=Hickman |first=Martin |title=The secret life of the sausage: A great British institution |url=https://www.independent.co.uk/life-style/food-and-drink/features/the-secret-life-of-the-sausage-a-great-british-institution-422185.html |newspaper=The Independent |access-date=15 April 2015 |date=30 October 2006}}</ref><ref>{{cite web |url=http://www.sausagelinks.co.uk/sausage-facts/sausage-varieties/ |title=Sausage Varieties |date=5 December 2013 |publisher=Sausage Links |location=Northampton, United Kingdom | archive-url=https://web.archive.org/web/20140113000131/http://www.sausagelinks.co.uk/sausage-facts/sausage-varieties/ |archive-date=13 January 2014 |access-date=6 February 2014 |quote=It is estimated that there are around 400 sausage varieties available in the UK.}}</ref> and mashed [[potato]] (1588–1593)<ref>{{cite book |title=Histoires de légumes |author1=Pitrat, M. |author2=Foury, C. |publisher=Institut National de la Recherche Agronomique |date=2003 |page=164 |quote=We think that the potato arrived some years before the end of the 16th century, by two different ports of entry: the first, logically, in Spain around 1570, and the second via the British Isles between 1588 and 1593}}</ref>
File:Piccalilli.jpg|[[Piccalilli]], a [[pickling|pickle]] derived from Indian cooking by 1758<ref name=GlassePiccalilli/><ref>{{cite web |last1=Maggs |first1=Jane |title=Relish, pickle and chutney making tips |url=http://www.rheged.com/files/relish,%20pickle%20and%20chutney%20making%20tips%20-%20Jane%20Maggs.pdf |publisher=Rheged Centre |access-date=14 April 2015 |archive-url=https://web.archive.org/web/20150912035012/http://www.rheged.com/files/relish%2C%20pickle%20and%20chutney%20making%20tips%20-%20Jane%20Maggs.pdf |archive-date=12 September 2015  }}</ref><ref>Robertson, Maxwell Alexander, ''English reports annotated'', 1866–1900, Volume 1, Publisher: The Reports and Digest Syndicate, 1867. ([https://books.google.com/books?id=GFcyAAAAIAAJ&dq=piccalilli&pg=PA567 page 567])</ref>
File:Sandwich9200280.jpg|English [[sandwich]]es, by 1762<ref>{{cite web |last=Stradley |first=Linda |title=History of Sandwiches |url=http://whatscookingamerica.net/History/SandwichHistory.htm |access-date=15 April 2015 |date=2004 |quote=The first written record of the word "sandwich" appeared in Edward Gibbons (1737–1794), English author, scholar, and historian, journal on November 24, 1762. "I dined at the Cocoa Tree ... That respectable body affords every evening a sight truly English. Twenty or thirty of the first men in the kingdom ... supping at little tables ... upon a bit of cold meat, or a Sandwich."}}</ref><ref name="BBC News Online">{{Cite news | title=Sandwich celebrates 250th anniversary of the sandwich | url=https://www.bbc.co.uk/news/uk-england-kent-18010424 | work=BBC News | date=12 May 2012| access-date=18 May 2012}}</ref>
File:Full English with Hash Browns.jpg|[[Full breakfast|Full English breakfast]] (19th century) with sausage, [[bacon]], beans and tomatoes (from the Americas, by 18th century{{sfn|Dickson Wright|2011|p=284}}) and eggs
File:Devonshire tea.jpg|[[Cream tea]]: [[tea]] (c. 1660),<ref>{{cite web |url=http://www.tea.co.uk/page.php?id=98#masses |archive-url=https://web.archive.org/web/20090730000451/http://www.tea.co.uk/page.php?id=98 |archive-date=30 July 2009 |title=A Social History of the Nation's Favourite Drink |work=United Kingdom Tea Council}}</ref>  [[scones]] (Scots, 16th century),<ref>{{cite dictionary |title=Scone |url=http://www.oxforddictionaries.com/definition/english/scone |dictionary=[[Oxford English Dictionary]] |access-date=22 January 2024 |archive-date=6 September 2016 |archive-url=https://web.archive.org/web/20160906225709/http://www.oxforddictionaries.com/definition/english/scone |quote=Originally Scottish}}</ref> [[clotted cream]], [[raspberry jam]] (11th century)<ref>{{cite news |url=https://www.bbc.co.uk/devon/news_features/2004/tavistock_cream_tea.shtml |access-date=18 April 2015 |title=Were cream teas "invented" in Tavistock? |date=17 January 2004 |work=BBC News}}</ref>
File:Sunday roast - roast beef 1.jpg|[[Sunday roast]]: [[roast beef]] (by 18th century),<ref>{{cite news |title=Why do the French call the British 'the roast beefs'?|url=http://news.bbc.co.uk/1/hi/uk/2913151.stm |work=BBC News |access-date=16 May 2015 |date=3 April 2003}}</ref> roast potatoes, vegetables and [[Yorkshire pudding]] (1747)<ref>{{cite book |last=Glasse |first=Hannah |author-link=Hannah Glasse |title=The Art of Cookery Made Plain and Easy |publisher=Applewood Books |date=1998 |orig-date=1747 |isbn=978-1-55709-462-9 }}</ref>
File:Steak and Kidney Pudding.jpg|[[Steak and kidney pudding]] (1861)<ref>{{cite news |last=Cloake |first=Felicity |title=How to cook the perfect steak and kidney pudding |url=https://www.theguardian.com/lifeandstyle/wordofmouth/2012/mar/01/how-cook-perfect-steak-kidney-pudding |newspaper=The Guardian |access-date=16 May 2015 |date=1 March 2012}}</ref>
File:Cornish Pasty (cropped).jpeg|[[Pasty]]<br/>(13th century)<ref>{{cite book |last=Nuttall |first=P. Austin |title=A classical and archæological dictionary of the manners, customs, laws, institutions, arts, etc. of the celebrated nations of antiquity, and of the middle ages |year=1840 |publisher=Whittaker and Co, and others |page=555 |url=https://books.google.com/books?id=V-gDAAAAQAAJ&dq=Yarmouth+pasties&pg=PA555}}</ref>
File:Spotted Dick Wikimeet London 2005.jpg|[[List of British desserts|Dessert]]: [[Spotted dick]] (19th century<ref name="Ayto">{{cite book |last=Ayto |first=John |title=The Diner's Dictionary: Word Origins of Food and Drink |url=https://archive.org/details/dinersdictionary0000ayto |url-access=registration |page=[https://archive.org/details/dinersdictionary0000ayto/page/349 349] |publisher=[[Oxford University Press]] |isbn=978-0-19-964024-9 |year=2012}}</ref>) with [[custard]] (Roman,<ref>{{cite web |last1=Hill |first1=Walter M. |last2=Apicius |author2-link=Apicius |title='De Re Coquinaria' of Apicius. Another Dish, which can be Turned over [A Nut Custard] ''Aliter patina versatilis'' |url=https://penelope.uchicago.edu/Thayer/E/Roman/Texts/Apicius/4*.html |publisher=[[University of Chicago]] |date=1936 }}</ref> and medieval<ref>{{cite web |title=Dariolles |website=Medieval Cuisine |url=http://www.medievalcuisine.com/site/medievalcuisine/Euriol/recipe-index/dariolles |access-date=22 June 2017 |archive-date=18 April 2021 |archive-url=https://web.archive.org/web/20210418181506/http://www.medievalcuisine.com/site/medievalcuisine/Euriol/recipe-index/dariolles }}</ref>)
File:99 ice cream 2.jpg|[[Ice cream cone]] (1846)<ref>{{cite web |last=Day |first=Ivan |title=Wafer Making |url=http://www.historicfood.com/Wafer.htm |work=Historic Food |access-date=18 January 2016}}</ref>{{efn|In [[Charles Elmé Francatelli]]'s ''[[The Modern Cook]]''}}
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