Gastronomia d'Anglaterra: diferència entre les revisions

Alguns menjars tradicionals, com ara [[pa]] i [[formatge]], carns rostides i estofades, pastissos de carn i caça, verdures i brous bullits i peixos [[Peix d'aigua dolça|d'aigua dolça]] i [[Peix d'aigua salada|d'aigua salada]] tenen orígens antics. El llibre de cuina anglès del segle XIV ''[[The Forme of Cury]]'' conté receptes per a aquests, i data de la cort reial de Ricard II.{{sfn|Dickson Wright|2011|p=46}}{{sfn|Dickson Wright|2011|pp=52-53}}

 

 

Alguns dels estereotips de la gastronimia anglesa són: el [[fish and chips]] (ca. 1870);{{sfn|Panayi|2010|pp=16–17}} el [[pastís de porc]] Melton Mowbray (del 1780);<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 |url-status=dead }}</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]}}</ref> el [[piccalilli]] (un [[confitat]] derivat de la [[cuina índia]] del 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><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 |url-status=dead |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#v=onepage&q=piccalilli&f=false page 567])</ref> el [[bangers and mash]], salsitxes (de l'època romana) amb puré de patata (1588–1593);<ref name=HickmanSausage>{{cite news |last1=Hickman |first1=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 NN3 3AJ, United Kingdom | archive-url=https://web.archive.org/web/20140113000131/http://www.sausagelinks.co.uk/sausage-facts/sausage-varieties/ | archive-date=13 January 2014 | url-status=dead | access-date=6 February 2014 | quote=It is estimated that there are around 400 sausage varieties available in the UK. | df=dmy-all }}</ref><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> els [[sandvitx]]os (del 1762);<ref>{{cite web|last1=Stradley|first1=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&nbsp;... That respectable body affords every evening a sight truly English. Twenty or thirty of the first men in the kingdom&nbsp;... supping at little tables&nbsp;... 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 | publisher=BBC | date=12 May 2012| access-date=18 May 2012}}</ref> l'[[esmorzar complet]] anglès (del segle XIX) amb salsitxes, bacó, tomàquet i ous;{{sfn|Dickson Wright|2011|p=284}} el [[cream tea]] (ca. 1660), [[te]] amb [[scone]]s i clotted cream;<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><ref>{{cite dictionary |title=Scone |url=http://www.oxforddictionaries.com/definition/english/scone |dictionary=[[Oxford English Dictionary]] |access-date=20 December 2015}}</ref> el [[Sunday roast]] (del segle XVIII), rosbif, patates rostides, verdura i Yorkshire pudding;<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|publisher=BBC|access-date=16 May 2015|date=3 April 2003}}</ref><ref>{{cite book | last=Glasse | first=Hannah| title=The Art of Cookery Made Plain and Easy | publisher=Applewood Books | date=1998 | orig-year=1747 |isbn=978-1-55709-462-9 }}</ref> l'[[steak and kidney pudding]], un [[púding]] de filet de vedella i ronyons (del 1861);<ref>{{cite news |last1=Cloake |first1=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> el pasty (del segle XIII);<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://www.google.com/books?id=V-gDAAAAQAAJ&pg=PA555&dq=Yarmouth+pasties&as_brr=1}}</ref> el [[custard]] (romà i medieval).<ref>{{cite web|last1=Hill|first1=Walter M. |author2-link=Apicius |last2=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><ref>{{cite book |title=Harleian Manuscript 4016 (from Two Fifteenth-Century Cookery-Books) |date=1450 |url=http://www.medievalcuisine.com/site/medievalcuisine/Euriol/recipe-index/dariolles}}</ref>