суббота, 5 мая 2012 г.

Photo taken from: http://www2.macleans.ca

What is a pub?


The word
pub is short for public house. There are over 60,000 pubs in the UK (53,000 in England and Wales, 5,200 in Scotland and 1,600 in Northern Ireland). One of the oldest pubs, Fighting Cocks in St. Albans, Herts, is located in a building that dates back to the eleventh century.

Pubs are an important part of British life. People talk, eat, drink, meet their friends and relax there.
Photo taken from: http://l.yimg.com

Inside a pub


Pubs often have two bars, one usually quieter than the other, many have a garden where people can sit in the summer. Children can go in pub gardens with their parents.


Pub Bar

Photo taken from:http://windsorite.ca/ 

Groups of friends normally buy
'rounds' of drinks, where the person whose turn it is will buy drinks for all the members of the group. It is sometimes difficult to get served when pubs are busy: people do not queue, but the bar staff will usually try and serve those who have been waiting the longest at the bar first. If you spill a stranger's drink by accident, it is good manners (and prudent) to offer to buy another drink.



British Beer


Most pubs belong to a brewery (a company which makes beer) but sell many different kinds of beer, some on tap (from a big container under the bar) and some in bottles. The most popular kind of British beer is bitter, which is dark and served at room temperature (not hot, not cold). British beer is brewed from malt and hops.




Pint glass of Ale next to a half pint glass of Bitter Shandy


More popular today though is lager, which is lighter in colour and served cold. Guinness, a very dark, creamy kind of beer called a stout, is made in Ireland and is popular all over Britain.

In the West of England, cider made from apples, is very popular. Like wine, it is described as sweet or dry, but is drunk in beer glasses and can be stronger than beer.

Beers are served in "pints" for a large glass and "halves" for a smaller one.
Pint glass of Ale next to a half pint glass of Bitter Shandy

Other Beers served 


Most pubs offer a complete range of beers, local and imported, with German, Belgian and French beers being in demand.

Although most people think pubs are places where people drink alcohol, pubs in fact sell soft drinks (non alcoholic) drinks too.

British people drink an average of 99.4 litres of beer every year. More than 80% of this beer is drunk in pubs and clubs.



Opening Hours


British pubs are required to have a licence, which is difficult to obtain, and allows the pub to operate for up to 24 hours. Most pubs are open from 11 to 11.



Pub Food


Nearly all pubs sell pub lunches. One of these is the Ploughman's Lunch which is a great wedge of Cheddar cheese, some bread, some pickle, and an onion. Other typical pub foods are scampi (kind of shellfish) and chips (fried potatoes), pie and chips, and chicken and chips.
See a sample pub menu .
Video taken from: http://www.youtube.com

Pub Names


Pubs have traditional names which date back over 600 years.Some typical names are The Chequers, The White Swan, The Crown, The King's Arms, The Red Lion and The White Horse. People often refer to the pub by its name when giving directions:Turn left at the Rose and Crown. There is usually a sign outside the pub showing the pub's name with a picture.

Did you know?

If a church has the name St. Mary's the nearest pub is traditionally called The Star.
Picture taken from : http://www.historic-uk.com/CultureUK/Pub-Signs-of-Britain


Games

Picture taken from : http://znayuvse.ru

Various games, especially darts, are common features of pubs; many of the old country pubs continue to promote traditional games, such as 'Bat and Trap' (played in Kent) which have been played for hundreds of years.
Picture taken from : http://lakelandcamel.scene7.com/


Licensing Laws


The legal age to purchase alcohol is 18. People aged 16 and 17, with the licensee's permission, may consume only 1 glass of wine, beer or cider with a table meal in specific areas of the premises, providing they're with an adult and the adult orders it (England & Wales only, Scotland no adult required to be present).

It is illegal to sell alcohol to someone who already appears drunk. You may not buy alcohol for a drunk person on licensed premises. All off-sales are advised to ask for photographic ID if the person looks under 21. Purchasing alcohol on behalf of a minor will result in an £80 on-the-spot fine.

Fourteen-year-olds may enter a pub unaccompanied by an adult if they order a meal. Children may enter a pub with their parents until 9 p.m., which lets families enjoy reasonably priced pub meals together, and allows pubs to continue in their traditional roles as community centers.

The legal age for drinking in one's home is 5 provided parental consent is given. Children under 5 must not be given alcohol unless under medical supervision in an emergency.


Customs


Customs in British pubs differ from those in American bars. In most pubs in Britain, you must go to the bar to order drinks and food and pay for your purchase immediately, there is no table service. Bartenders are called "barmen" and "barmaids" and they do not expect frequent tipping. To tip a barman or barmaid, it is customary to tell him to "would you like a drink yourself?"

Some pubs have a waiting service, where orders are taken by waiters at the tables and not paid for immediately. There is usually a sign in the pub which tells you that diners will be served at the table. It is customary to tip your waiter/waitress at the end of the meal (approx 10%). Sometimes this is included in the bill.

The landlord is the owner/ one in charge of the pub.

Video taken from: http://www.youtube.com








Information taken from: http://projectbritain.com/pubs.htm


Eating Etiquette

 What should I do or not do when I am  eating in Britain?


The British generally pay a lot of attention to good table manners. Even young children are expected to eat properly with knife and fork.

They eat most of their food with cutlery. The foods they don't eat with a knife, fork or spoon include sandwiches, crisps, corn on the cob, and fruit. 

Picture taken from: http://www.yorkcivictrust.co.uk/

Things you should do:

  • If you cannot eat a certain type of food or have some special needs, tell your host several days before the dinner party.
  • If you are a guest, it is polite to wait until your host starts eating or indicates you should do so. It shows consideration.
  • Always chew and swallow all the food in your mouth before taking more or taking a drink.
  • Always say thank you when served something. It shows appreciation.
  • You may eat chicken and pizza with your fingers if you are at a barbecue, finger buffet or very informal setting. Otherwise always use a knife and fork.
Picture taken from: http://www.gnurf.net/


  • When eating rolls, break off a piece of bread before buttering. Eating it whole looks tacky.
  • On formal dining occasions it is good manners to take some butter from the butter dish with your bread knife and put it on your side plate (for the roll). Then butter pieces of the roll using this butter. This prevents the butter in the dish getting full of bread crumbs as it is passed around.
  • In a restaurant, it is normal to pay for your food by putting your money on the plate the bill comes on.
Picture taken from:http://static.guim.co.uk/


  • When you have finished eating, and to let others know that you have, place your knife and folk together, with the prongs (tines) on the fork facing upwards, on your plate.

"I was taught never to place ones fork tines facing upwards, but to do the exact opposite, to place the fork with the tines cruved and only the tips sitting on the plate. This was because if you had anything of an acid nature i.e vinegaret dressing etc it would tarnish the fork, so as little as possible of the fork would be left placed on the plate to avoid this.

If you also so consider that silverware would have taken time to polish by staff a tarnishing of the silver would take them longer to clean off (if indeed it had not been damaged beyond repair) thus staff would be tied up cleaning these items not getting on with other tasks that were needing to be done.

Worse it could be these days ones self doing the cleaning not a job wanted by many these days I dare say. Acidity can damage even modern made cutlery tarnishing it beyond repair and with the cost of good cutlery the best way to keep it getting spoit is to place the knife and fork together fork tines facing down so only the tips of the fork are upon the plate."
Advice from a visitor to the website.


Things you should not do:

  • Never lick or put your knife in your mouth.
Picture taken from: http://projectbritain.com/behaviourfood.html


  • It is impolite to start eating before everyone has been served unless your host says that you don't need to wait.
  • Never chew with your mouth open. No one wants to see food being chewed or hearing it being chomped on.
  • It is impolite to have your elbows on the table while you are eating.
  • Don't reach over someone's plate for something, ask for the item to be passed.
  • Never talk with food in your mouth.
  • It is impolite to put too much food in your mouth.
  • Never use your fingers to push food onto your spoon or fork.
  • It is impolite to slurp your food or eat noisily.
  • Never blow your nose on a napkin (serviette). Napkins are for dabbing your lips and only for that.



  • Never take food from your neighbors plate.
  • Never pick food out of your teeth with your fingernails.

Things that are ok to do:

  • It is ok to pour your own drink when eating with other people, but it is more polite to offer pouring drinks to the people sitting on either side of you.
  • It is ok to put milk and sugar in your tea and coffee or to drink them both without either. 

"I am not used to eating with a knife and fork. What do I need to know?"


  • The British eat continental style ( See more on:http://en.wikipedia.org/wiki/Eating_utensil_etiquette ), with fork in the left hand and the knife in the right (or the other way round if you are left handed). At the top of your plate will be a dessert spoon and dessert fork.
  • If you are eating at a formal dinner party, you will come across many knives and forks. Start with the utensils on the outside and work your way inward with each subsequent course.
Video taken from: http://www.youtube.com

How to eat with a knife and fork in England:

  • The fork is held in the left hand and the knife in the right.
  • If you have a knife in one hand, it is wrong to have a fork in the other with the prongs (tines) pointed up.
  • Hold your knife with the handle in your palm and your folk in the other hand with the prongs pointing downwards. 

How to hold a fork How to hold a knife: 

  • When eating in formal situations, rest the fork and knife on the plate between mouthfuls, or for a break for conversation.
  • If you put your knife down, you can turn your fork over. It's correct to change hands when you do this, too, so if you are right handed you would switch and eat with the fork in your right hand.
  • If it is your sole eating instrument, the fork should be held with the handle between the index finger and the thumb and resting on the side of your middle finger.

How to eat pudding (desserts):

  • To eat dessert, break the dessert with the spoon, one bite at a time. Push the food with the fork (optional) into the spoon. Eat from the spoon. (Fork in left hand; spoon in right.)
Video taken from: http://www.youtube.com

How to use a napkin or serviette:

  • The golden rule is that a napkin should never be used to blow your nose on. This is a definite no-no. Napkins should be placed across the lap - tucking them into your clothing may be considered 'common'.

What do you say or do if you've accidentally taken too much food and you cannot possibly eat it all?

Say:

"I'm sorry, but it seems that 'my eyes are bigger than my stomach'.

or

"I'm sorry. It was so delicious but I am full".




пятница, 4 мая 2012 г.

Traditional British Food

Fish and Chips

Ah, the great dish of fish and chips... haddock or cod (cod is frowned upon these days due to overfishing of cod stocks in the north sea), or even plaice, fried to a golden complexion in a smooth, silky batter, perhaps even a batter with some extra flavour - beer, for instance.

Then paired with a steaming pile of chips - well-cut, well-fried, from local potatoes, to a dark yellow, golden hue. Chip-shops in the north of the country often include the bits of batter too, affectionately known as bits, or scrapings. Delicious!

There really is nothing better than this perfect combination of foods. Created in the 1800's by an Irish immigrant and a Jewish immigrant from Eastern Europe who met at London docks, and pooled their combined cooking preferences.

This classic dish, initially sold from vans and now available everywhere from high street chippies to gastropubs, has justifiably got to the heart of Brits, and surely is now seen as the number one dish.

Just don't eat it every night of the week - fish and chip-shop owners may disagree, but all that oil isn't wonderful for your heart!




    Video taken from: http://www.youtube.com/

Yorkshire Pudding

This is such a simple dish, and yet many people don't make it at home - partly due to the fear of it not rising, and partly because of the memory of the older, post-war generation serving it at a traditional Sunday lunch, and believing it can't be made as well as that !


As with most dishes mentioned here, it is available ready-cooked from the freezer section of most supermarkets, but it is almost sacrilegious to cook such a simple dish from frozen!

Yorkshire pudding is purely a batter that is cooked in the oven until it rises, has a hole within it and is a light, almost fluffy kind of thin pastry cake, and is served either on the side of the plate as an accompaniment to the roast meat, or as is served in some parts of Yorkshire, in the town of Beverley for instance, as a meal in itself,a food into which the meat (or vegetable) is put, accompanied by a thick and luscious gravy.


 Yorkshire Pudding Recipe

Ingredients

1 cup flour
1/2 teaspoon salt
1 cup milk
2 Tbsp melted butter
2 eggs, beaten*
2-4 Tbsp of roast drippings

* If you double the recipe, add an extra egg to the batter.

Method



  1.  Sift together the flour and salt in a large bowl. Form a well in the center. Add the milk, melted butter, and eggs and beat until the batter is completely smooth (no lumps), the consistency of whipping cream. Let sit for an hour.
  2. Heat oven to 450°F. Add roast drippings to a 9x12-inch pyrex or ceramic casserole dish, coating the bottom of the dish. Heat the dish in the oven for 10 minutes.For a popover version you can use a popover pan or a muffin pan, putting at least a teaspoon of drippings in the bottom of each well, and place in oven for just a couple minutes.  
  3. Carefully pour the batter into the pan (or the wells of muffin/popover pans, filling just 1/3 full), once the pan is hot. Cook for 15 minutes at 450°F, then reduce the heat to 350°F and cook for 15 to 20 more minutes, until puffy and golden brown.
Cut into squares to serve. Serves 6.



Toad in the Hole

Toad in the hole is a variant of Yorkshire pudding, as it consists of sausages (which must be thick, meaty, good quality sausages, not the thin, scrawny variety) inside a Yorkshire pudding, with plenty of gravy, and perhaps onions on the side.


Picture taken from: http://www.bbcgoodfood.com/recipes/1071/images/1071_MEDIUM.jpg


Liver and Onions

Fried liver also has a bad reputation in these healthy times as a deeply unhealthy, cholesterol-busting dish. This is a shame, as cooked liver contains a lot of iron and proteins, essential for our body’s well being.


An occasional treat - still on the menu in roadside cafes, and as part of the 'great British breakfast'.


Black Pudding

Where do you begin with black pudding? It is, in essence, pure offal - the otherwise to be discarded internal parts of an animal, mixed with the creature’s blood, which gives it the distinctive dark colour.

It also has a sister foodstuff - white pudding, which is basically the same ingredients, minus the blood!

Traditional butchers still make it, as with sausages, with the intestine from the animal, but generally it comes encased in an edible plastic coating.This, like liver, is delicious...once in a while.Also traditionally served at breakfast, to give succour and strength for the day ahead.



Video taken from: http://www.youtube.com/

Haggis

This is a traditional Scottish food - still extremely popular over the border, and with many fans down south. It is also offal - waste or by-products, encased in a skin, coated in batter and fried to a golden perfection.


Legend continues in Scotland that a lucky visiting Brit will be invited out for an early-morning haggis shoot - but its better to politely decline and stay in bed.....

Always served with chips. A must-try dish if never partaken. A vegetarian variety is now commonly available - made with nuts, lentils, and spices. Delicious, and healthier!



Picture taken from: http://primetime.unrealitytv.co.uk/jamies-great-britain-jamie-oliver-investigates-haggis/








Introduction


  «Man does not live by bread alone»

 (From the Bible,Luke 4:4:)


      Britain has a reputation for a diet of solid, simple food - food     that fits and feeds both the working man, and the nobility. 

     As every worldwide culture has a tradition of reliance upon local food, the same goes for Britain, which as befits an island, has a wealth of fish.

     Also, due to the country's climate and annual rainfall creating lush pasture and agricultural land, great quality meat and vegetables.
   
    What are the foods that linger in the cuisine of Britain ? What are the food combinations and tastes that every Briton can conjure up on their tongue, even when they are far away from their homeland ? (See in our next post).


A Union Jack place setting. Photograph: Adrian Burke







Picture taken from: http://foodmarketresearch.co.uk/wp-content/uploads/2012/04/food-market-research-biggest-british-owned-brands.jpg


Hi everyone with this post we are going to start our blog about traditional British food .

 I hope you enjoy our  British food recipes, posts and cooking adventures, please feel free to follow our blog and share your own British cooking exploits.