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When people think of Italian food in Italy they generally think of . . .

See Italian Food for a discussion of the following:

Typical foods of Northern Italy

-Main courses

-Deserts

-Other meals

-Forms of Protein

-Carbohydrates

-Beverages

Typical foods of Southern Italy

-Main courses

-Deserts

-Other meals

-Forms of Protein

-Carbohydrates

-Beverages

Typical foods of Sicily

-Main courses

-Deserts

-Other meals

-Forms of Protein

-Carbohydrates

-Beverages

English food is perhaps the most recognizable of the British foods. Afternoon tea, and the spectacle that accompanies a properly served one, is a meal most can appreciate. However, aside from tea and sweets, the English cuisine tends to be seen as bland and unhealthy. Recipes like Beefsteak, Oyster, and Kidney pudding (including mushrooms, onions, and tomatoes) and Haggis (made with suet, salt, pepper, oatmeal and flower) do not change the opinion of many foreigners. However, there are several hidden gems that are distinctly English and extremely flavorful, such as Parmesan Parsley Potatoes (made how it sounds) and Creamy Onion Soup (with chicken and butter) which fall outside the typical, close-minded view of “English Food.”

Irish cuisine is also a recognized concept outside of Britain. However, many foreigners see the Irish as eating meals composed only of meat, potatoes, and alcohol. Examples of these types of meals do exist, such as Beef in Guinness (beef, onions, and carrots boiled in the Guinness) and Irish Chocolate Cake (A traditional chocolate cake made with liqueur and mashed potatoes). However, recipes for Oatcakes (a healthy snack), Flakemeal Crunchies (a sweeter crunchier version of oatcakes), and Rhubarb Crumble (a fruit-filled, non-alcoholic dessert) show that the Irish diet has variety, even if it does center on meat and potatoes.

Scottish food is very similar to Irish in that it uses alcohol as an ingredient in many dishes, and uses a lot of starchy ingredients, such as potatoes. However, seafood also plays a large part in Scottish food. In addition, many dishes that are centered on vegetables or fruits exist, which is in contrast to the Irish’s largely meat-based diet. Oranges and Whiskey, a traditional dish that is high in sugar, Kedgeree, a haddock and curry dish, Drunken Rhubarb Crumble, a dessert made by cooking with whiskey, and Toasted Cheese are all traditional Scottish meals, and demonstrate the range of the diet.

Welsh food is extremely varied. It has a large amount of cooking done with seafood and wild vegetables, but it also helps to have a kitchen garden for some of the tastier spices. Several traditional dishes include Cawl (which has many recipes, varying from bacon, potatoes, carrots, leeks and cabbage to bacon, beef, parsnips, carrots, potatoes, leeks and cabbage), Laver Bread (a type of edible seaweed that can be prepared several different ways, such as mixing with oatmeal or frying in bacon fat), Losin Du (a treacle and sugar dish), and Bara Brith (a type of bread made with raisins, currents, sultanas, and candied peel). The wide variety of ingredients, as well as the creative ways in which they are used, shows the flexibility of the Welsh diet and resourcefulness of the cooks.

See British Food for a discussion of the following:

Typical foods of England

-Main courses

-Deserts

-Other meals

-Beverages

Typical foods of Scotland, Wales, and Ireland

-Main courses

-Deserts

-Other meals

-Beverages

Throughout the course of the Diaspora, the Jews created a very rich culinary tradition. In every community, traditional Jewish recipes make use of local products and cooking customs. Within the United States the most familiar food is traditionally Eastern European in descent. When looking all around New York and New Jersy we run into kosher deli's. The atypical cuisine served at a Jewish deli is traditionally Ashkenazi. However, as more and more Jews have been emmigrating from Greece and the Middle East there has been a rise in the number of Sephardic restaurants.

Ashkenazi is a Hebrew word that refers to the area along the Rhine in Germany where the allemani tribe once lived. The Ashkenazi Jews were pushed all around Eastern and Western Europe and began to take bits and pieces of mouthwatering art with them. From France to Poland, Ashkenazi chefs prefer seasonings rather than a large assortment of herbs and spices. They have created concoctions of sweet and sour stews of meat and vegetables. That sweet and sour taste is created through a combination of sugar, honey, and raisins tempered with vinegar or lemon juice.

The Iberian peninsula is where the Sephardic Jews originated. By 1498, the Jews left Iberia due to the inquisition and fled o Morocco, Italy, Egypt, the Ottoman Empire as well as the land of Isreal. Here, the Jews adopted many of the local customs.

With plenty of herbs and spices, Sephardic cooking became very aromatic. Their food contains a lot of lemon, garlic, tomatoes, olive oil, cumin and much, much more. The Sephardim prepare their salads and vegetables with a wide range of fragrant meats. They use feta cheese and spinach to make what is very similar to the Greek spanakopita. Turkish Jews tend to have some of the most recognziable Sephardic dishes all revolving around fruits, vegetables, spices and grains.

See Jewish Food for a discussion of the following:

Typical Ashkenazi foods

-Main courses

-Deserts

-Other meals

-Forms of Protein

-Carbohydrates

-Beverages

Typical Sephardic foods

-Main courses

-Deserts

-Other meals

-Forms of Protein

-Carbohydrates

-Beverages