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Xbox Game Pass is also at the heart of the ongoing battles between Microsoft and Sony over Call of Duty. By submitting your email, you agree to our Terms and Privacy Notice. The Surface Book 3’s screen disconnected from the keyboard. British cuisine is the specific set of cooking traditions and practices associated with the United Kingdom. Historically, British cuisine meant “unfussy dishes made with quality local ingredients, matched with simple sauces to accentuate flavour, rather than disguise it”.

The pub is an important aspect of British culture and cuisine, and is often the focal point of local communities. New foodstuffs have arrived over the millennia, from sausages in Roman times, and rice, sugar, oranges, and spices from Asia in the Middle Ages, to New World beans and potatoes in the Columbian exchange after 1492, and spicy curry sauces from India in the 18th and 19th centuries. Traditional British dishes include full breakfast, roast dinner, fish and chips, and shepherd’s pie. Bread from mixed cereal grains was first made around 3700 BC in Britain. Cider is an ancient British beverage. The first recorded reference to cider dates back to Julius Caesar’s first attempt to invade Britain in 55 BCE where he found the native Celts fermenting crabapples. He would take the discovery back through continental Europe with his retreating troops.

Prior to and after the Norman conquest of England in 1066, British food mostly consisted of vegetables, cereals and mutton. In the Middle Ages, the Anglo-Saxons introduced bacon to Britain sometime during the 1st millennium AD. The turkey was introduced to Britain in the 16th century, but its use for Christmas dinner, with Christmas pudding for dessert, was a 19th-century innovation. During the World Wars of the 20th century difficulties of food supply were countered by measures such as rationing. Rationing continued for nearly ten years after the Second World War, and in some aspects was stricter than during wartime, so that a whole generation was raised without access to many previously common ingredients, possibly contributing to a decline of British cuisine. By the 1960s foreign holidays, and foreign-style restaurants in Britain, widened the popularity of foreign cuisine.

From the 1970s, the availability and range of good quality fresh products increased, and the British population became more willing to vary its diet. Modern British cooking draws on influences from Mediterranean, and more recently, Middle Eastern and Asian cuisines. Furthermore, from the 1970s there was an increased push to recognise a distinctly British cuisine. The English Tourist Board campaigned for restaurants to include more British historical and regional dishes on their menus. In the 18th and 19th centuries, the Colonial British Empire began to be influenced by India’s elaborate food tradition with strong spices and herbs. Curry became popular in Britain by the 1970s, when some restaurants that originally catered mainly to Indians found their clientele diversifying. Chicken tikka masala, a mildly spiced dish in a creamy sauce, invented around 1971 in Britain, has been called “a true British national dish.

British culinary preferences have continued to evolve in the 21st century. In September 2022, Debora Robertson wrote in the Daily Telegraph that the 21st century has seen ‘a revolution in British dining, fine and otherwise’. According to Warde, three definitions of British cuisine in response to globalisation predominate. Modern British Cooking draws on Britain’s culinary history to create a new British traditional cuisine. Virtuous eclecticism highlights the melting pot of different national cuisines present in the UK. Another draws on popular, common products to produce a form of historical continuity between historical and modern cuisines.

Internationally, British food tends to have a perception of being “terrible”: bland, soggy, overcooked and visually unappealing. The reason for this is debated. One popular reason is that British culinary traditions were strong before the mid-20th century, when British cuisine suffered due to wartime rationing. Brits say they like, closely followed by Sunday roasts and fish and chips. Curries are a large part of British cuisine, with cooks in the United Kingdom creating curries distinct to the country. Chicken tikka masala, which comprises 15 percent of orders in British Indian restaurants, was called “a true British national dish” by the Foreign Secretary Robin Cook in 2001. Northern Ireland’s culinary heritage has its roots in the staple diet of generations of farming families—bread and potatoes.

Historically, limited availability of ingredients and low levels of immigration resulted in restricted variety and relative isolation from wider international culinary influences. Scottish cuisine shares more with Scandinavia than with England. Gerald of Wales, chaplain to Henry II, wrote after an 1188 tour that “The whole population lives almost entirely on oats and the produce of their herds, milk, cheese and butter. You must not expect a variety of dishes from a Welsh kitchen, and there are no highly-seasoned titbits to whet your appetite. The UK has had availability of a large variety of foreign cuisines since the post-war period.