Knowra British cuisine British cuisine British cuisine comprises the culinary traditions and dishes of the United Kingdom. It reflects regional ingredients, historical influences, and changing food practices.
English cuisine : The culinary traditions and dishes associated with England. Its regional foods and customs form the largest strand of British cuisine.
British Empire : A global empire ruled by Britain from the sixteenth century into the twentieth. Imperial trade and migration carried ingredients and culinary practices into British kitchens.
Full breakfast : A cooked breakfast commonly combining eggs, bacon, sausages, and other foods, with regional variations. Its regional forms show how a meal can mark local identity.
French cuisine : The culinary traditions and dishes associated with France. Its cuisine provides a long-standing European comparison for British cooking and dining.
Scottish cuisine : The culinary traditions and dishes associated with Scotland. Scottish ingredients and dishes give British cuisine a distinct northern tradition.
Columbian exchange : The transfer of plants, animals, people, and diseases between the Americas and the rest of the world after 1492. American crops such as potatoes and tomatoes transformed British diets.
Afternoon tea : A light meal served in the afternoon, traditionally including tea, small sandwiches, scones, and cakes. It illustrates a distinctive British pattern of eating between lunch and dinner.
Irish cuisine : The culinary traditions and dishes associated with Ireland. It shares ingredients and historical ties with British cuisine while belonging to a separate national tradition.
Welsh cuisine : The culinary traditions and dishes associated with Wales. Welsh lamb, cheeses, and regional recipes add a distinct national strand.
Potato in the United Kingdom : The cultivation and use of potatoes in the United Kingdom, where the crop became a major food staple. The potato became central to everyday meals and to several regional food histories.
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