Liceul Pedagogic Gheroghe incai 2011

Food Emblems in UK

Coordinator: Szigeti Bogdan Elena

Author: Rat Cristina Nicoleta

lingvistic n

Lucrare pentru ob inerea atestatului de competen limba engleza

Table of contents:
Argument............................................................................................... pag 4 Chapter 1- Food and its importance.......................................... pag 5 Chapter 2- evolution of food in UK 2.1 2.2 2.3 Brief history on food evolution in UK............. pag 7 Traditional emblematical dishes....................... pag 9 Meals and meals times....................................... pag 11

Chapter 3- food personalitys emblems 3.1 3.2 3.3 Jaime Oliver................................................................ pag 15 Heston Blumenthal................................................ pag 19 Gordon James Ramsay......................................... pag 28

Conclusion................................................................................................... pag 34 Bibliography............................................................................................... pag 35

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Argument
I have decided to approach this theme because I perceive food as a way of expressing one country culture and evolution. Food has always been not only a nourishing substance that is eaten, drunk or other ways taken into the body for sustain life, but also a way of describing peoples lifestyle, and activities. This quotidian aspect has evolved into a sample for any country and in UK it has created a true brand in people life style.

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Chapter 1 Food and its importance

Food is being always not only a nourishing substance that is eaten, drunk or other ways taken into the body for sustain life, but also a way of describing people lifestyle, and activities. Human evolution marked the food evolution to. The fire discover meant a major shift in both man and food development. The man replaced wild fruit, and raw meat with cooked food, and keeps refining it until nowadays. Each and every culture has developed a specific type of cooking based on a characteristically set of flavours combination unique to that culture, which evolves over time. Other differences include preferences (hot or cold, spicy or dull, etc.) and practices. Many cultures have diversified their foods by means of preparation, cooking methods, and manufacturing. For example in Asia, (in UK Asian cuisine generally refers to South Asian cuisine), is representative by the rice and noodles that are the mainly ingredient for 80% of their recipes.

Rice

Noodles

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Or the Indian Cuisine that is famous throw, atta (whole wheat flour), and all types of spices, the most important are chana (bengal gram), toor (pigeon pea or red gram), urad (black gram) and mung (green gram)

Indian spices

Atta

The cuisines of European countries are diverse by themselves, although there are common characteristics that distinguish this cooking from cuisines of Asian countries and others. For instance in Italy is famous the pastas and the pizza, in France the cheese, or in Spain the seafood, but only one ingredient might be called a European sample, the MEAT.

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Chapter 2 Food evolution in UK 2.1 Brief history

British cuisine is the specific set of cooking traditions and practices associated with the United Kingdom Historically, British cuisine means "unfussy dishes made with

quality local ingredients, matched with simple sauces to accentuate flavour, rather than disguise it."
British cuisine has always been multicultural, a pot pourri of eclectic styles. In ancient times was influenced by the Romans and in medieval times the French. When the Frankish Normans invaded, they brought with them the spices of the east: cinnamon, saffron, mace, nutmeg, pepper, ginger. Sugar came to England at that time, and was considered a spice -- rare and expensive. Before the arrival of cane sugars, honey and fruit juices were the only sweeteners. The few Medieval cookery books that remain record dishes that use every spice in the larder, and chefs across Europe saw their task to be the almost alchemical transformation of raw ingredients into something entirely new which they felt distinguished them from the peasants. During Victorian times, old British stodge mixed with exotic spices from all over the Empire. One of the benefits of having an empire is that we did learn quite a bit from the colonies. From East Asia (China) we adopted tea (and exported the habit to India), and from India we adopted currystyle spicing, we even developed a line of spicy sauces including ketchup, mint sauce, Worcestershire sauce and deviled sauce to indulge these tastes.

During the World Wars of the 20th century difficulties of food supply were countered by official measures which included rationing. The problem was worse in the Second World War and the Ministry of Food was established to address the problems. Due to the economic problems following the war, rationing continued for some years afterwards and was actually stricter than it was during wartime.
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These policies, put in place by the British government during wartime of the 19th century, are often claimed as the stimulus for the decline of British cuisine in the 20th century. The British tradition of stews, pies and breads, according to the taste buds of the rest of the world, went into terminal decline. What was best in England was only that which showed the influence of France, and so, English food let itself become a gastronomic joke. In the late 1970's, British cuisine started to look for a new direction. Disenchanted with the overblown (and under-nourished) Nouvelle Cuisine, chefs began to look a little closer to home for inspiration. Calling on a rich tradition, and utilising many diverse and interesting ingredients, the basis was formed for what is now known as Modern British Food. It is not generally a nostalgic movement, although there are some efforts to reintroduce pre-20th-century recipes.

Ingredients not native to the islands, particularly herbs and spices, are frequently added to traditional dishes. Since before the decline of British Cuisine, persisted the most important dishes.

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2.2

Traditional emblematical dishes

British food has traditionally been based on beef, lamb, pork, chicken and fish and generally served with potatoes and one other vegetable. The most common and typical food eaten in Britain includes:

1.

The Sandwich

It was named after John Montagu, 4th Earl of Sandwich, an 18thcentury English aristocrat, although he was neither the inventor nor sustainer of this food. It is said that he ordered his valet to bring him meat tucked between two pieces of bread, and because Montagu also happened to be the Fourth Earl of Sandwich, others began to order "the same as Sandwich!" It is said that Lord Sandwich was fond of this form of food because it allowed him to continue playing cards, particularly cribbage, while eating without getting his cards greasy from eating meat with his bare hands.

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2. Fish and Chips

Who first had the bright idea to marry fish with chips remains the subject of fierce controversy and we will probably never know for sure. It is safe to say it was somewhere in England but arguments rage over whether it was up north or down south. Some credit a northern entrepreneur called John Lees. As early as 1863, it is believed he was selling fish and chips out of a wooden hut at Mossley market in industrial Lancashire Others claim the first combined fish n chip shop was actually opened by a Jewish immigrant, Joseph Malin, within the sound of Bow Bells in East London around 1860. However it came about, the marriage quickly caught on. At a time when working-class diets were bleak and unvaried, fish and chips were a tasty break from the norm.

The long-standing Roman Catholic tradition of not eating meat on Fridays especially during Lent - and of substituting fish for other types of meat on that day continues to influence habits even in predominantly Protestant, semi-secular and secular societies. Friday night remains a traditional occasion for eating fish-and-chips; and many cafeterias and similar establishments, while varying their menus on other days of the week, habitually offer fish and chips every Friday.

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3. Meat Pies
British meat pies come in all shapes and flavours. Old time favourites can be found on most local high streets- usually in the traditional butcher's shop. The humble pie was still very famous in Victorian times when meat pies were sold all over England by travelling pie-men who walked the streets with their freshly made pies held high in a basket. They sold their wares in taverns and public houses and were always to be seen at race meetings and fairs. Simple Simon met one in the 18th Century and the nursery rhyme reminds, that in those days a tasty meat pie could be bought for only one penny.

About Victorian gambling and "Tossing the Pie man": the pie men knew that most of the local population, as well as the hawkers and peddlers, were inveterate gamblers and had been since they were children. They would therefore gamble for their pies. Tossing the Pie man meant tossing a penny coin along with a call of heads or tails. If the pie man won he would take the penny and if he lost he gave a pie. These was often the only way a pie man could get rid of his stock and make some money as many people would toss the pie man, even though they didn't actually want one of his mangy pies. 11 | P a g e

2.3. Meals and meal times

Traditionally, the meals are: Breakfast - between 7:00 and 9:00 y Dinner (The main meal) - between 12:00 and 1:30 p.m. y High Tea - anywhere from 5:30 at night to 6:30 p.m.
y

A typical English breakfast consists of bacon (traditionally back bacon, less commonly streaky bacon), poached or fried eggs, fried or grilled tomatoes, fried mushrooms, fried bread or toast with butter and sausages, all washed down with a cup of coffee. Now-a-days, however, a typical English breakfast is more likely to be a bowl of cereals, a slice of toast, orange juice and a cup of coffee. In the winter many people will eat "porridge" or boiled oats.

The traditional English breakfast is called the 'Full English' and sometimes referred to as 'The Full English Fry-up'.

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Dinner
Is the main meal of the day, and is served between 12:00 and 1:30 p.m.

In the Middle Ages, great nobles ate the most formal dinner, around noon or one p.m. Their dinner was more than a meal; it was an ostentatious display, a statement of wealth and power, with dozens of servants attending in a ritualized performance. Lesser nobles, knights and manor holders ate a far less formal dinner, but at the same time of day.

A typical British meal for dinner is "meat and two vegetable put hot brown gravy, (traditionally made from the juices of the roast meat) on the meat and usually the vegetables. One of the vegetables is almost always used are potatoes.

The traditional meal is rarely eaten nowadays, apart from on Sundays. It consists of roast meat, (cooked in the oven for about two hours), two different kinds of vegetables and potatoes with a Yorkshire pudding. The most common joints are beef, lamb or pork; chicken is also popular.

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High Tea
High tea (also known as meat tea) is an early evening meal, typically eaten between 5pm and 6pm. It is now largely followed by a later lighter evening meal.

High tea would usually consist of cold meats, eggs or fish, cakes and sandwiches.

In it is origin, the term high tea was used as a way to distinguish it from low tea or afternoon tea. The words 'low' and 'high' refer to the tables from which either tea meal was eaten. Low tea was served in a sitting room where low tables (like a coffee table) were placed near sofas or chairs generally. The word high referred to a table, this one on a dining room table, and it would be loaded with substantial dinner dishes - meats, cheese, breads, perhaps the classic shepherd's pie or steak and kidney pie.

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Chapter 3 Food Personality Persons

Jaime Oliver (James Trevor Oliver) known as The Naked Chef, is an English chef, restaurateur, and media personality, known for his food-focused television shows, cookbooks and more recently his campaign against the use of processed foods in national schools. He strives to improve unhealthy diets and poor cooking habits in the United Kingdom and the United States.Jamie Oliver's specialty is Italian cuisine, although he has a broad international repertoire.

Jamie Oliver was brought up in Clavering, Essex, England. His parents ran a pub, The Cricketers", where he used to practice in the kitchen. He was educated at Newport Free Grammar School. He left school at age sixteen without qualifications and went on to attend Westminster Catering College.

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In 2000, Oliver became the face of the UK supermarket chain Sainsbury's through an endorsement deal worth 2 million a year. Putting up his house as collateral without telling his wife, Oliver created the Fifteen Foundations in 2002. Each year, fifteen young adults who have a disadvantaged background, criminal record or history of drug abuse, are trained in the restaurant business. In 2003, he was awarded an MBE (Member of the Order of the British Empire). In 2005, he initiated a campaign called "Feed me Better" in order to move British schoolchildren towards eating healthy foods and cutting out junk food. As a result, the British government also pledged to address the issue. Delving into politics to push for changes in nutrition resulted in people voting him as the "Most Inspiring Political Figure of 2005," according to a Channel 4 News annual viewer poll. His emphasis on cooking healthily continued as he created Jamie's Ministry of Food, a television series where Oliver travelled to inspire everyday people in Rotterdam, Yorkshire to cook healthy meals. Another television series is Jamie Oliver's Food Revolution (2009), where he travels to Huntington, West Virginia to change the way Americans eat and address their dependence on fast food. Oliver's holding company, Sweet as Candy, has made enough profit for Oliver to have been listed on The Sunday Times list of richest Britons under 30. In December 2009, Oliver received the 2010 TED Prize. (The TED Prize is awarded annually to exceptional people who developed and apply One Wish to Change the World.")
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Fifteen & the Jamie Oliver Foundation

Fifteen is a commercial business with a purpose a global social enterprise with young people at its heart. Fifteen has three restaurants worldwide - Amsterdam, Cornwall and London all of which operate a pioneering Apprentice Programme for young people, between the ages of 18 and 24, alongside the day-to-day running of the restaurants.

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Fifteens purpose is two-fold: firstly to offer young people, often in need of a break in life, the experience of learning to work in the restaurant business and secondly, for our customers to enjoy fantastic food and knowledgeable customer service. The restaurant is the trading arm of a registered charity, the Jamie Oliver Foundation (no.1094536), and the profits go towards the apprentice Programme. The Jamie Oliver Foundation is a registered charity whose mission is to educate and empower as many people as possible to love and enjoy good food. This means learning how to cook, understanding where food comes from, and recognizing the power it can have on our health, happiness, and even finances. We do this through teaching, training and employment, and also by making good clear information available to as many people as possible.

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Heston Marc Blumenthal is an English chef, born on 27 May 1966 in London, raised in Buckinghamshire. Now owner of Duck, a restaurant in Bray Berkshire (voted Best Restaurant in the UK by The Good Food Guide 2007 and 2009, and voted best restaurant in the world by Restaurant magazine in 2005). His restaurant has been a perennial runner-up to Ferran Adri of El Bulli in the world rankings, achieving 2nd place in 2006, 2007, 2008 and 2009.

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In 1982, when Heston was sixteen, he and his family went to a three-star restaurant situated beneath towering cliffs in Provence. None of them had experienced anything like it before-not just the extraordinary food but the beauty of the surroundings, the delightful smell of lavender in the air, the sounds of chirruping cicadas and splashing fountains, and the sheer theatre of waiters carving lamb at the table or pouring lobster sauce unto souffls. At that moment, Heston fell in love with cooking and the idea of being a chef.

It took more than a decade to realise this dream. By day he worked in a variety of jobs photocopier salesman, debt collector, credit controller while at night he worked his way through the classical repertoire of French cuisine, cooking the same dishes over and over, perfecting the techniques and seeking out the best ways to harness flavour. Every summer he spent two weeks crisscrossing France, visiting restaurants, suppliers and wine estates, learning about every aspect of gastronomy and banking flavour memories for the future. This formed Hestons culinary apprenticeship. Apart from three weeks in a couple of professional kitchens, he is entirely self-taught.

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After four years of reading, cooking and researching, however, he bought a book that made him look at cooking in a completely different way. During a discussion of meats physical properties, it declared:

We do know for a fact that searing does not seal

The book was On Food and Cooking by Harold McGee. It encouraged Heston's natural curiosity, showing him the benefits of taking nothing for granted and using a scientific approach to cooking.

Because of his approach he has been described as a culinary alchemist. His work researches the molecular compounds of dishes so to enable a greater understanding of taste and flavour. His original and scientific approach to the molecular breakdown of cuisine has teamed him with fellow chefs, scientists and psychologists throughout the world. In July 2006 Heston Blumenthal was awarded an Honorary Degree of Doctor of Science by the University of Reading for his dedicated research and commitment to the exploration of culinary science.

Blumenthal is a proponent of modern cooking; he opened his own research and development kitchen in early 2004. It could be said that he is a molecular gastronomist, though he dislikes the term, believing it makes the practice sound "complicated" and "elitist.

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Molecular Gastronomy- cooking methods

To me a kitchen is just like a science laboratory and cooking is just another experimental science. Imagine a chemistry laboratory. You will find chemicals of course, but also containers to mix and react them as well as devices to control the temperature of the reactions and measure out the quantities of the chemicals for each reaction. Then, perhaps less familiar, you will find machines to determine the reaction products - to tell you the results of your experiments. (Discovery- Kitchen Chemistry)

One of his signature techniques is the use of a vacuum jar to increase expansion of bubbles during food preparation. This is used in such dishes as an aerated chocolate souffllike dessert. The reduction in air pressure inside the jar causes bubbles to grow to a larger size. He has experimented with amplification to enhance the sounds, such as the crunch, created while eating various foods. Blumenthal is a proponent of low temperature, ultraslow cooking, whereby a joint of meat is cooked for up to 24 hours so as to contain the fat content while preventing collagen molecules from re-forming within the meat. Blumenthal's signature dishes include snail porridge and parsnip cereal.

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Blumenthal has had four books published:

1. Family Food, A new approach to cooking in 2004 Family Food inspires parents to involve their children in all aspects of cooking, right from the outset choosing the dish, sourcing the ingredients and being a valuable member of the kitchen. As well as introducing children to adult food and offering easyto-follow recipes, Heston Blumenthal also writes about important cooking techniques. Family Food enables you to build up a repertoire of dishes that the whole family will enjoy cooking and eating This is a book to get all the family together. cooking. Heston is a genius ... it provides us with great recipes we Heston Blumenthal is a genuinely talented chef, both all get involved in intuitive and innovative in the kitchen. To its can credit Family Food offers tastes and techniques that (Antony Worrall Thompson, television children will find very exciting. His recipes work, some presenter and radio broadcaster) with thrillingly simple ease Family Food is treasuretrove of useful dishes, sensibly and sensitively explained (Time Out)

Family Food bears the hallmark of [Blumenthals] thoughtful, measured and quirky approach to cuisine the recipes are interesting and easy for children (Caroline Boucher, Observer)

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2. In Search of Perfection in 2006

Heston decided, though, that it was time to go back to both his and our roots and to focus his creative talent on reinventing some of our most well-known and abused dishes. In order to do this, he travelled around the world in search of perfect versions of eight dishes which represent the essence of our culinary heritage: Roast Chicken, Roast Potatoes, Pizza Bangers, Mash Steak Spaghetti Bolognese, Fish & Chips, Black Forest Gateau Treacle Tart and Ice Cream. Everybody's idea of 'perfection' is different, and so Heston, drawing on interviews with experts and cooks as well as using his own culinary and scientific research, sets out to discover what makes these standards so great. He explores the origins of each dish, how to find the best ingredients, and of course the many different ways - and whys - of cooking them to perfection. He reveals priceless culinary tips along the way: everything from how to cut potatoes for flawless frying, to what makes the choicest beef, to the secret ingredients in the perfect spaghetti Bolognese, to capturing the essence of a fish and chip shop in a perfume bottle, to making aerated chocolate bars at home with a vacuum cleaner. In Search of Perfection examines the role of food in our lives and memories and is a completely original, inspiring and fascinating exploration of these kitchen classics.

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3.

Further Adventures In Search of Perfection in 2007 The second book from the series is Further Adventures In Search of Perfection. This time on his quest of the perfect UK classic dishes, Heston looks at trifle, baked Alaska, fish pie, hamburger, peaking duck, chicken tikka masala, risotto and chilli con carne. Further Adventures In Search of Perfection delves deep into every dish, take for example Peking Duck which can be bought at most Chinese restaurants and takeaways. Heston travels to Beijing, China in pursuit of the secrets and techniques of the classic Peking Duck recipe. The Peking Duck has a chapter, a massive 34 pages of detail, telling the story, his adventures and then how to actually make it complete with recipes and photos.

"The approach is always fascinating with interesting info and idiosyncratic twists abounding. At heart Blumenthal simply believes in good food and the bonus is that he can write very wellin places almost poeticallyabout it." Whats On in London

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4. The Big Fat Duck Cook Book in 2008

"The Big Fat Duck Cookbook is the biggest (10 pounds with box), the most expensive ($250) and the most flamboyant (four brightly colored silk marker ribbons, uncountable full-page color illustrations and gatefolds, mainly caricatures of Mr. Blumenthal gliding through a dreamland of foods) cookbook in a bumper year. But like its author, who turns out to be a clear and even affecting writer, there is gravity holding the rocket in orbit. In the back, you will find deadly serious essays on such matters as the effect of heat on meat protein or "ice cream science," by himself and his entourage of university food scientists along with detailed rundowns on new kitchen tools such as refractometers. But all of this is stagesetting and infrastructure for the recipes with the wacko names, the sci-fi techniques and the eureka tastes and flavors... Makes you want to call Bray immediately to get a table at the earliest opportunity, which is two months from now. Meanwhile, there's the book." - Wall Street Journal In the first section of The Big Fat Duck Cookbook, we learn the history of the restaurant, from its humble beginnings to its third Michelin star (the day Heston received the news of this he had been wondering how exactly he would be able to pay his staff that month). Next we meet 50 of his signature recipes sardine on toast sorbet, salmon poached with liquorice, hot and iced tea, chocolate wine which, while challenging for anyone not equipped with ice baths, dehydrators, vacuum pumps and nitrogen on tap, will inspire home cooks and chefs alike.
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Finally, we hear from the experts whose scientific know-how has contributed to Hestons topsy-turvy world, on subjects as diverse as synaesthesia, creaminess and flavour expectation. With an introduction by Harold McGee, incredible colour photographs throughout, illustrations by Dave McKean, multiple ribbons, real cloth binding and a gorgeous slip case, The Big Fat Duck Cookbook is not only the nearest thing to an autobiography from the worlds most fascinating chef, but also a stunning, colourful and joyous work of art. "I have never been so captivated, visually, by a cookbook (my own books excluded, of course), primarily by the illustrations, the playfulness of them, the exuberance of spirit they convey. A brilliant move to include these. The food photography is stunning, I think, because its so big and Blumenthals food is so dramatic... Huge congratulations to Blumenthal and his team for this over the top, way over the top, effort." Michael Ruhlman The Big Fat Duck Cookbook is itself a work of art, combing a luxurious package with striking page layouts and artwork. Its recipes are almost the least of its appeal: Blumenthal's accompanying essays are the meat of the text and make for a fascinating 500 pages of reading. Metroland (Albany, NY)

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Gordon James Ramsay, is a Scottish chef, a television personality and restaurateur, born on 8 November 1966. He has been awarded 12 Michelin Stars and the OBE (Order of the British Empire). Ramsay has described his early life as "hopelessly itinerant", as his family moved constantly due to the aspirations and failures of his father, who was violent. In 1976, they finally settled in Stratford-upon-Avon where he grew up in the Bishop Ton area of the town. By this time, Ramsay's interest in cooking had already begun, and rather than be known as "the football player with the gammy knee", at age 19, Ramsay paid more serious attention to his culinary education. After weighing his options, Ramsay enrolled at North Oxfordshire Technical College, sponsored by the Rotarians, to study Hotel Management. He describes his decision to enter catering college as "an accident, a complete accident". In the late 1980s, he worked as a commis chef at the Roxburgh House Hotel, and then ran the kitchen and 60-seat dining room at the Wickham Arms. Ramsay then moved to London, where he worked in a series of restaurants until being inspired to work for the temperamental Marco at Harveys.
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Ramsay is one of only four chefs in the UK to maintain three Michelin Stars for his restaurant (the others being Heston Blumenthal, Alain Ducasse and Alain Roux). Ramsay's reputation is built upon his goal of culinary perfection. Since the airing of Boiling Point which followed Ramsay's quest of earning three Michelin stars, the chef has also become infamous for his fiery temperament and use of expletives. Ramsay once famously ejected food critic Adrian Anthony Gill (Scottish writer) along with his dining companion, Joan Collins, from his restaurant, leading Gill to state that "Ramsay is a wonderful chef, just a really second-rate human being". Ramsay admitted in his autobiography that he did not mind if Gill insulted his food, but a personal insult he was not going to stand for. Ramsay has also had confrontations with his kitchen staff, including one incident that resulted in the pastry chef calling the police. A 2005 interview claimed Ramsay had retained 85% of his staff since 1993. Ramsay attributes his pugnacious management style to the influence of previous mentors, notably chefs Marco Pierre White and Guy Savoy, father-in-law and business partner Chris Hutcheson, and Jock Wallace, his manager while a footballer at Rangers. Ramsay's ferocious temper has contributed to his media appeal in both the United Kingdom and the United States, where his programmes are currently produced. His fierce personality ensured that he was voted television's most terrifying celebrity in a Radio Times poll consisting of 3,000 people. MSN Careers featured an article about television's worst bosses, which listed Ramsay as the only non-fictional boss. They cited his frequent loss of his temper and his harsh critiques, notably when he picks on something other than one's cooking abilities, such as calling someone a "chunky monke

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Ramsay is known for presenting TV programmes about competitive cookery and food, such as the British series Hell's Kitchen, The F Word, and Ramsay's Kitchen Nightmares, along with the U.S. versions of Hell's Kitchen, Kitchen Nightmares, and Master Chef.

1.

Hell's Kitchen

Do you have what it takes to be a "Five-Star" chef? Hell's Kitchen is a TV phenomenon featuring world-renowned chef Gordon Ramsay putting aspiring chefs through rigorous culinary tests. The game recreates the show's pressurecooker atmosphere as you complete a series of kitchen and dining room challenges. Fulfilling an order requires three important phases preparation, cooking and service, all of which you must master to progress. Prepare ingredients, cook them to the correct quality and get food out of the kitchen on time. Each complete meal is scored by Chef Gordon Ramsay to make the kitchen boot camp experience come alive

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Just like the contestants on the TV show, players must master all aspects of cooking: preparation, cooking and service. Chef Ramsay watches your every move and judges you as you progress yelling, praising or shutting down the kitchen if your skills dont meet his expectations

As you progress, you will gain access to authentic Gordon Ramsay recipes, including many that are exclusive to game owners. In Career Mode, earn your stars to build your way up from a Single Star restaurant to a prestigio Five Star establishment. Then, continue to advance through seven more restaurant ranks. As your Star Rating advances, the recipes become more intricate. In Arcade Mode, concentrate your efforts solely on food preparation and cooking. The pressure builds as customers become increasingly more demanding.

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2.

The

Word

The F Word (also called Gordon Ramsay's F Word) is a British food magazine and cooking show featuring chef Gordon Ramsay. The programme covers a wide range of topics, from recipes to food preparation and celebrity food fads. The programme is made by Optomen Television and airs weekly on Channel 4. The theme tune for the series is "The F-Word" from the Babybird album Bugged. Each episode is based around Ramsay preparing a three-course meal at the F Word restaurant for 50 guests. Diners in the restaurant include celebrities, who participate in conversations, challenges, and cook-offs with Ramsay. Other segments focus on food-related topics, such as alternative foods and healthy eating.[2] Finally, there is a series-long feature on home-reared livestock or poultry that is ultimately served to F Word diners on the series finale.

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3.

Ramsay's Kitchen Nightmares is a television programme featuring British celebrity chef Gordon Ramsay. The BAFTA and Emmy Award winning programme debuted on Channel 4 in 2004. In each episode, Ramsay visits a failing restaurant and acts as a troubleshooter to help improve the establishment in just one week. Ramsay revisits the restaurant a few months later to see how business has fared in his absence. The programme has received favourable reviews for its in-depth look into the restaurant industry. Jane Redfem of Off the Telly commented that the show "could have been cynically designed to exploit Ramsay's foulmouthed reputation...But watch, listen and think about what he is saying, and his genuine commitment to his profession in general, and the task at hand become abundantly evident." Lorna Martin of The Observer said "Ramsay's Kitchen Nightmares is compulsive viewing - packed with excitement, emotion and entertainment." Slate's Sara Dickerman was impressed by the show's "economic realism" in the tired food television genre. She wrote, "There is something refreshing about a show that doesn't promise a ticket to ride (a surgical makeover, a million dollars, Richard Branson's job) but instead offers restaurant owners the hopeif they seriously reform their establishmentsthat they might, just might, break even for the next few months." Ramsay's Kitchen Nightmares was named Best Feature at the 2005 and 2008 BAFTA awards. It also earned the 2006 International Emmy for best non-scripted entertainment.
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Conclusion:
All in all it can be consider that British cuisine has had a sinuous evolution through history. Food is not only something to eat but also a form of art and challenging since develop by passionate cooks in search of perfection.

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Bibliography:
www.wikipedia.com www.scribd.com www.woodlands-junior.kent.sch.uk www.thefatduck.co.uk www.gordonramsay.com
www.jamieoliver.com

www.fifteen.net www.royal.gov.uk www.dsc.discovery.com

www.squidoo.com

Jamie Oliver: The Biography by Tim Ewbank- Publisher: John Blake (November 1, 2001) language: English Cook with Jamie by Jamie Oliver - Publisher: Hyperion (October 2, 2007) language: English Gordon Ramsay The Biography by Neil Simpson- Publisher: John Blake(September 28, 2007) Language: English A History of Food Publisher: Wiley-Blackwell (September 27, 1994) language: English Heston Blumenthal: The Biography of the World's Most Brilliant Master Chef- by Chas Newkey-Burden Publisher: John Blake (April 1, 2010)Language: English

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