Countryfile Autumn Diaries - Netflix

John Craven and the team - Keeley Donovan, Jules Hudson and Margherita Taylor - unveil the stories behind autumn.

Countryfile Autumn Diaries - Netflix

Type: Documentary

Languages: English

Status: Ended

Runtime: 45 minutes

Premier: 2016-10-24

Countryfile Autumn Diaries - English cuisine - Netflix

English cuisine encompasses the cooking styles, traditions and recipes associated with England. It has distinctive attributes of its own, but also shares much with wider British cuisine, partly through the importation of ingredients and ideas from North America, China, and India during the time of the British Empire and as a result of post-war immigration. Traditional meals have ancient origins, such as bread and cheese, roasted and stewed meats, meat and game pies, boiled vegetables and broths, and freshwater and saltwater fish. The 14th-century English cookbook, the Forme of Cury, contains recipes for these, and dates from the royal court of Richard II. English cooking has been influenced by foreign ingredients and cooking styles since the Middle Ages. Curry was introduced from the Indian subcontinent and adapted to English tastes from the eighteenth century with Hannah Glasse's recipe for chicken “currey”. French cuisine influenced English recipes throughout the Victorian era. After the rationing of the Second World War, Elizabeth David's 1950 A Book of Mediterranean Food had wide influence, bringing Italian cuisine to English homes. Her success encouraged other cookery writers to describe other styles, including Chinese and Thai cuisine. England continues to absorb culinary ideas from all over the world.

Countryfile Autumn Diaries - Other influences - Netflix

Several other cuisines have influenced English cooking. Chinese food became established in England by the 1970s, with large cities often having a Chinatown district; the first, in London's Soho, developed between the two world wars. Deriving from Cantonese cuisine, the food served by Chinese restaurants, named “Chinese Food Abroad” by Kenneth Lo, has been adapted to suit western taste. From around 1980, other South-East Asian cuisines, especially Thai, began to join the established Asian cuisines of China and the Indian subcontinent. Italian cuisine is the most popular Mediterranean cuisine in England. In its current form, with plenty of pizza and pasta, inspired by Elizabeth David, its rise began after 1945. There were some Italian restaurants before World War II, but they mostly served a generalised haute cuisine. Soon after the war, Italian coffee bars appeared, the first places to trade on their Italianness; they soon started to sell simple and cheap Italian food such as minestrone soup, spaghetti bolognese and pizza. From the early 1960s, the slightly more elegant trattoria restaurants offered “Italian specialities” such as lasagne verde al forno (baked lasagne, coloured with spinach). French cuisine is largely restricted to expensive restaurants, although there are some inexpensive French bistros.

Countryfile Autumn Diaries - References - Netflix