The British Isles, a group of islands in the Atlantic Ocean, is packed with mouth-watering and sumptuous food varieties. Countries that comprise the British Isles have followed entirely different paths. While Britain's cuisine has been shaped by its history of colonization, the cuisines of Scotland, Ireland, and Wales have predominantly developed as a weak/peasant cuisine that emphasized on survival than celebration. Despite different paths followed by these various countries, many aspects tie the modern day cuisine, and there are several classic dishes that are common to all nations.
The Celtic connection has made many ties and links between the traditions in Scotland, Wales, and Ireland. For instance, crempags( a type of pancakes) found in Wales closely resemble Scotland's drop scones; Wales' baru brith( fruit bread) is barmbrack of Ireland. Wales people also have a healthy penchant for cheese, lamb, and fish. Local lamb is one of the specialties of Welsh diet and cuisine, and it is frequently used in turning up pasties and stews. Soups and savory pies are made using local salmon, trout, and shell-fish. Laverbread is another attraction in Wales and is made from dried and boiled seaweed. People usually eat it with oatmeal. A similar way of eating is also common in Ireland and Scotland where is it known as Sloke.
The catering of the British Isles is distinctive because of the cooking techniques as well as the attitudes of people towards the food. There are clear connections with the Northern European nations as far as preservation techniques, and baking tradition are concerned. Many spices and sauces are imported from French Normans, but they are interspersed with the traditional way of cooking.
Boiling, hearth baking, and griddling are traditional ways of cooking in the British Isles. Throughout the region, hearth was a favorite part of the home as it was not only used for keeping the house warm but also for all of the cooking purposes. Though modern homes do not have hearths that were traditionally present in almost all houses, this practice still forms the basis for many recipes that are the backbone of this area. Whether it is drop scones, roasted beef, Irish stew, soda bread, boiled corn beef, or puddings and pies, these ways of cooking are employed to stir up classic dishes. The following table highlights some of the favorite dishes along with the cooking methods.
Famous Dishes in the British Isles
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The tradition of boiling found its origin long back as the inhabitants of these islands would fill large troughs with water and add rocks from the fire to boil meat. After the invention of iron works, people started holding bastible( a large three-legged pot) to bake the bread and pies. They used griddles to cook flatbreads, pancakes, and drop scones. Though modern technology has improvised the cooking equipment beyond imagination, the way of cooking still possesses the tinge of these historical traditions.
It is imperative to mention that there are striking differences between the cuisines of other European nations and the cuisines of this area. Substantial breakfast is the routine here, and Irish Fry and British Fry Up are two famous courses in Ireland and UK respectively. Primary components in both versions include bacon/hams, eggs, fried tomatoes, black pudding, and fried bread. This tradition of having a substantial breakfast started in the 18th century and remained popular until 20th century. Its popularity declined after researchers identified its role in heart ailments.
The arrival of potato in Ireland colossally changed the culinary traditions. Earlier Irish subsisted on a diet of bread, cheese, oats( porridge), and meats. Potato arrived there from South America through Spain in the 17th century and fetched the attention of the people very fast. Within 50 years, it became a favorite for breakfast. However, the over-reliance on potatoes led to one of the worst famines in 1845 as the country witnesses one of the most debilitating crop failure seasons. Now also, the potato is a popular aspect and an important ingredient in Irish cuisine.
The traditions and culinary habits of the different nations of the British Isles reflect that the cuisine is heavily impacted by the cultures of people who have settled here time to time. Additionally, there are influences from the culture of Britain as a whole. Celts have been the early inhabitants of the British Isles who would cook over a fire or boil in the water. These practices led to the traditions of baking and boiling in later years.
Later invasions and settlements made changes as the introduction of potatoes and novel ways of making sauces, pastries, preserves, and smoked food. Some aberrations are also visible as the hearth, that was a favorite for all homes earlier, is not found so frequently. Nonetheless, traditions set by people in historical times still find the influences on the modern way of cooking and eating. One of the unique components of the cuisines is the substantial breakfast compared to other nations in Europe.
Work Cited
Veigh, Jeremy. International Cuisine. NY: Cengage Learning, 2008. Print.
