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  • Date Submitted: 09/12/2010 08:56 PM
  • Flesch-Kincaid Score: 60 
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GREAT BRITIAN

English cuisine, native to England/Great Britian is shaped by the temperate climate, geography and history of the country. Apart from the traditional food that is made with local ingredients, English cuisine consists of ingredients imported from other countries as well, like North America, China and India. The traditional food of the country is flavored strongly. The flavor of the recipes has also been influenced by post-war immigration.
The traditional English dinner for Sunday is popularly known as the Sunday Roast. It typically consists of roasted beef, lamb or chicken, roasted potatoes and vegetables. The meal is served with gravy and Yorkshire pudding. The hearty and sumptuous English breakfast generally consists of bacon, sausages, black pudding, mushrooms, baked beans, hash browns, half a tomato and scrambled eggs, although the key ingredients may vary from region to region.   [pic]

Foodies with a penchant for history can have a field day in England because every delicious dish has been centuries in the making. From the fields to the royal tables, from the furthest reaches of India to the spice racks in Derby, the staple foods have evolved over the years to become the beloved meals served in modern restaurants and homes.
STAPLE FOOD OF GREAT BRITIAN

A staple food is a basic but nutritious food that forms the basis of a traditional diet, particularly that of the poor. Staple foods vary from place to place, but are usually of vegetable origin, from cereals, pulses, corn, rice, millets and plants growing starchy roots. Bread, noodles (or pasta), rice congee, polenta and porridge are prepared from them.

POTATOES
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According to Jeff Chapman, who penned an article entitled "The Impact of the Potato," the English snubbed their noses at this starch until the late 1700s. But once people realized that potatoes were very nutritious and could help stave off hunger in poor areas, potatoes were...

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