至尊英语阅读资料之食品饮料专题第5集.pdfVIP

Food and beverage articles 5 [101]British Cuisine British cuisine has always suffered from bad press. The simple homespun fare and plain preparation of most traditional British foods pales when compared to French haute cuisine, and its not uncommon for food critics to sound almost apologetic when writing about traditional British dishes as if there were something shameful in enjoying a good, thick joint of beef with an accompaniment of Yorkshire pudding. If they speak in glowing terms of anything at all, it is a nod to the clever naming of British foods, where dishes like bubble and squeak and spotted dick appear on restaurant menus. And yet, for all the snickering and apologetic references, British cuisine at its best is hearty, delicious, simple fare on which to fuel the nation that influenced the entire world. There is no other nation in the world that does a roast of beef to such perfection, nor any better accompaniment to the succulent meat than a puffed, piping hot Yorkshire pudding prepared in its drippings, and few cuisines have a dessert that can compare with the pure heaven that is a well made trifle or treacle tart. British cuisine is a blending of the practical with the nutritious. If it is, as some say, unimaginative, that may be because the food itself needs little imagination to fancy it up and make it palatable. It is certainly not because the British mind lacks imagination when it comes to food – the common names for everyday meals sometimes require a translator just so youll know whats on your plate. A walk through a restaurant take-away menu offers such dishes as ‘mushy peas, steak and kidney pie, fish and chips and bangers and mash. There are well-known British dishes for eating at each meal. Some of the most popular include: Breakfast: A full English country breakfast includes meat, eggs, pancakes or toast and side dishes like hash and bangers and mash. Its hearty fare, the sort that is set on the table for dinner in m