About: British Cuisine

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An Entity of Type : owl:Thing, within Data Space : 134.155.108.49:8890 associated with source dataset(s)

Although the British Empire occupied once a quarter of the world’s land, had a quarter of the globe’s population, and is responsible for the industrial revolution, its cuisine has been described as a simple and even very poor. However most of these comments have more to do with the stereotype of British food as boil meat and vegetables. This is not British food, and never has been! Over the past 6 years The UK has produced no less than 12 placings in the top 10 best restaurants in the world (2 in 2002, 1 in 2003, 3 in 2004, 4 in 2005, 1, in 2006 and 1 in 2007).

Attributes	Values
rdfs:label	British Cuisine
rdfs:comment	Although the British Empire occupied once a quarter of the world’s land, had a quarter of the globe’s population, and is responsible for the industrial revolution, its cuisine has been described as a simple and even very poor. However most of these comments have more to do with the stereotype of British food as boil meat and vegetables. This is not British food, and never has been! Over the past 6 years The UK has produced no less than 12 placings in the top 10 best restaurants in the world (2 in 2002, 1 in 2003, 3 in 2004, 4 in 2005, 1, in 2006 and 1 in 2007).
sameAs	dbr:British_cuisine
dcterms:subject	European Cuisine British Cuisine
abstract	Although the British Empire occupied once a quarter of the world’s land, had a quarter of the globe’s population, and is responsible for the industrial revolution, its cuisine has been described as a simple and even very poor. However most of these comments have more to do with the stereotype of British food as boil meat and vegetables. This is not British food, and never has been! The climate and the fact that it is an island affected the cuisine. From the warm climate of the south, to the cooler north. Golden wheatfields, and the fat cows of Jersey England produces amongst the finest produce available anywhere in the world. During the British Empire era, ingredients and cooking concepts were brought from the European countries with which Britain interacted, as well as from as far afield as The Americas, India and Asia and were incorporated widely into British food. The Britain saw the beginnings of World Cuisine as we know it today. While Escoffier, is considered by many the "Father of modern Cuisine" it is largely forgotten that he spent a large part of his working life working in English kitchens. And that many of his best remembered recipes were created at the Savoy and Ritz hotels in London. While it is also true that World Cuisine largely passed Britain for decades after the Second World War due largely to the heavy rationing still in place well after the war ended (in fact it finally finished altogether as late as 1954). British Chefs and food taken the world by storm over the past few years. Over the past 6 years The UK has produced no less than 12 placings in the top 10 best restaurants in the world (2 in 2002, 1 in 2003, 3 in 2004, 4 in 2005, 1, in 2006 and 1 in 2007). Yes British food is often "Meat and two veg" (In fact I think you will find so is most of the world). Does that mean our cuisine is limited? No! Do we all eat the "Roast beef of olde England" on a regular basis (Sadly no). Does it lack the refinement of French Cuisine? No!

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