dreamjennie
In 1066, William, duke of Normandy of France, succeeded to the English throne.
（公元1066年，法国的诺曼底公爵威廉继承了英国王位。）
Brought the brilliant French and Italian food culture, laying the foundation for the traditional English cuisine.
（带来了灿烂的法国和意大利的饮食文化，为传统的英国菜打下基础。）
However, limited by geographical and natural conditions, Britain's agriculture is not very developed, food imports every year.
（但是受地理及自然条件所限，英国的农业不是很发达，粮食每年都要进口。）
And British people are not as gastronomic as the French, so British food is relatively simple.
（而且英国人也不像法国人那样崇尚美食，因此英国菜相对来说比较简单。）
The British also mock themselves for not being good at cooking.
（英国人也常自嘲自己不精于烹调。）
But the English breakfast is more rich, English afternoon tea is particularly rich and delicate.
（但英式早餐却比较丰富，英式下午茶也是格外的丰盛和精致。）
In Britain, the Christmas meal is very important. It often lasts for eight to nine hours, and the trumpets are blown for each course.
（英国对圣诞餐非常重视，常常要延续8~9个小时，每上一道菜都要吹号。）
At the earliest time, the English were very particular about eating roast peacocks, and later they changed to roast geese.
（最早的时候英国人很讲究吃烤孔雀，后来改吃烤鹅。）
It wasn't eaten until after the 16th century, and it continues to this day.
（一直到16世纪后才吃烤火鸡的，然后一直延续至今。）
British food is relatively simple, but the British food breakfast is very big, known as the "big breakfast".
（英式菜相对来说比较简单，但英式菜早餐却很丰盛，素有“big breakfast”即丰盛早餐的美称。）
扩展资料
英式早餐非常丰盛，一般有各种蛋品、麦片粥、咸肉、火腿、香肠、黄油、果酱、面包、牛奶、果汁、咖啡等。受到西方各国的普遍欢迎。
英式早餐首先用橙汁加上玉米片，浇上牛奶和砂糖饮用。然后是主菜，一般是咸肉、香肠和煎鸡蛋配以煎蘑菇或西红柿（煎西红柿相当好吃）。当然还有烤面包。最后是咖啡或红茶，也有英国传统的奶茶。这便是英式早餐了。
英式菜代表菜肴：煎鸡蛋、土豆烩羊肉、烤鹅填栗子馅、牛尾浓汤等。
食客小冬
The history of Britain has played a large part in it's traditions, it's culture - and it's food. The Romans for instance brought us cherries, stinging nettles ( to be used as a salad vegetable), cabbages and peas, as well as improving the cultivation of crops such as corn. And they brought us wine! The Romans were prolific road builders, these roads allowing for the first time the easy transportation of produce throughout the country. The Saxons were excellent farmers and cultivated a wide variety of herbs. These were not used just for flavour as they are today but were used as bulk to pad out stews. The Vikings and Danes brought us the techniques for smoking and drying fish - even today the North East coasts of England and Scotland are the places to find the best kippers - Arbroath Smokies, for example. "Collops" is an old Scandinavian word for pieces or slices of meat, and a dish of Collops is traditionally served on Burns Night (25th January) in Scotland. York Ham is a great favourite with the British housewife. The first York Ham is said to have been smoked with the sawdust of oak trees used in the building of York Minster.The Normans invaded not only our country but also our eating habits! They encouraged the drinking of wine and even gave us words for common foods - mutton (mouton) and beef (boeuf) for example. In the 12th century the Crusaders were the first Britons to taste oranges and lemons whilst in Jaffa in 1191-2.Britain has always been a great trading nation. Saffron was first introduced into Cornwall by the Phoenicians at a very early date when they first came to Britain to trade for tin. Derived from the dried and powdered stigmas of the saffron crocus, saffron is still used today in British cooking. The importation of foods and spices from abroad has greatly influenced the British diet. In the Middle Ages, wealthy people were able to cook with spices and dried fruits from as far away as Asia. It has been said however that the poor people were lucky to eat at all!In Tudor times, new kinds of food started to arrive due to the increase in trade and the discovery of new lands. Spices from the Far East, sugar from the Caribbean, coffee and cocoa from South America and tea from India. Potatoes from America began to be widely grown. Eccles Cakes evolved from Puritan days when rich cakes and biscuits were banned.Turkeys were bred almost exclusively in Norfolk up until the 20th century. In the 17th century, turkeys were driven from Norfolk to the London markets in great flocks of 500 birds or more. Their feet were sometimes bandaged to protect them. Upon arrival in London, they had to be fattened up for several days before market.The growth of the Empire brought new tastes and flavours - Kedgeree, for example, is a version of the Indian dish Khichri and was first brought back to Britain by members of the East India Company. It has been a traditional dish at the British breakfast table since the 18th and 19th centuries.Nowadays you can sample cuisines from all around the world - chinese, indian, italian, french, american, spanish, thai, etc., reflecting the ethnic diversity of Britain today as well as the modern ease of travel. Some would even claim 'Curry' to be a traditional British dish - although it bears little resemblance to the curries to be found in India!So what is British cuisine? Roast Beef and Yorkshire Pudding, Steak and Kidney Pie, Trifle - these are the dishes that everyone associates with Britain. But like the country of Britain which is constantly changing and evolving, so is British food, and whilst today these dishes are 'traditionally British', in the future perhaps dishes such as the British Curry will join them!
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