Celebrating the diversity of cuisines in Britain

Eating In/Out in Britain

Did You Know?

In conjunction with

 International Dining Week

Recommended Restaurants

Restaurant Capital of Britain

Homage Days :

Spag Bol

Cuisines of London

Restaurant Groups in UK

Recipes

Eating Out Statistics in UK

Link to :

National Curry Week

The Curry Tree Charitable Fund

The Federation of Specialist Restaurants

Curry Capital of Britain


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Mezze were founded in 300BC based on the word describing nibbling when talking as was common amongst Greek politicians.
The first useable bread oven was invented at the time of Pericles in 500BC. At the time of Augustus in Rome in 30BC there were 329 bakeries all run by Greeks.
Pizza first appeared in Italy in Gaeta between Naples and Rome in 997AD
During the reign of King John standard spice and herb mixes were created - powder fort, powder douce and powder blanch.
The original meaning of garbage comes from the name for animals innards or giblets in the time of King John which were later thrown away.
Marco Polo did not introduce pasta to the world. Pasta is mentioned in documents from Genoa in 1279 and Polo did not return until 1295.
Confucius argued that no weapon of agression should grace the dining table, thus ruling out knives in favour of chopsticks.
The first hallmarked fork appeared in 1632 in UK
The first Coffee House in LOndon opened in Cornhill in 1652
Chili con Carne was first written about in The Camp & Fields in 1857 by S. Compton-Smith in 1896. Chope Suey was created in New York by Li Hung-Chang.
The first recorded fish and chip shop opened in 1860 in Oldham by John Lees and outlets grew to 30,000 by 1900.
Coronation Chicken was invented by Constance Spry and served at the Queen's Coronation lunch in 1953.
Mr Kuo from Beijing introduced Peking Duck to Britain at Kuo Yuan in 1963.
In 1889 Rafaele Esposito created a special pizza for Queen Margherita in Naples. Pizza was brought to Europe by Roman legionnaries in the first century.
The word 'consumer' is said to come from 'Khansaman' the house steward in an Anglo-Indian household.
Japanese curry is one of the most popular dishes in Japan where people ear it 62 times a year on average. Curry was introduced there by the British in the 1870s.
The word fajita originally referred to a particular cut of beef - the tough skirt steak. It would traditionally be eaten by Mexican ranch workers who wrapped it in a tortilla with hot sauce and guacamole. In 1970 Mi Senor restaurant in San Antonio refined it to use stir fried strips of beef, chicken, prawns and pork cooked with onions and peppers.
Dr Diego Alvarez Chanca took chiles to Spain in 1494 writing of their medicinal effect. The name salsa was created in 1571 by Alfonso de Molina, a Spanish priest, as a mix of chilies, squash seeds and tomatoes.
The first restaurant to specialise in Peking Duck, Bianyifang, was established in the Xianyukou area of Beijing in 1416.
During the Napoleonic Wars Russian soldiers placed allspice berries in their boots to prevent chillblanes.
Avocados are said to be linked to female fertility due to the vitamin E and the Greeks named them 'tocopherol' meaning 'bring forth children'.
Chilli is the most popular spice in the world. It is not soluable in water (or alcohol) and its stinging pungency can only be countered by casein, a protein found in milk and its by products.
Coffee was discovered when an Ethiopian goatherd named Kaldi in 850AD noticed his goats started acting strangely after eating berries of a certain tree. He tried them himself and discovered they evoked a feeling of exhileration. A passing monk noticed and used them to stay awake during night time prayers.
People who eat raw or cooked garlic regularly face only half the risk of stomach cancer and two thirds the risk of colon cancer.
Field surgeons used honey and cod liver oil dressings for open wounds quite effectively in WW1 as honey contains a natural antibiotic and draws out water from bacteria causing them to dehydrate.
The word 'meat' did not come into use to describe the flesh of animals until around 1300 until which time it was generally accepted to mean any type of solid food as opposed to drink.
The Jewish Tamud debates whether pizza style dough would qualify as unleavened bread in the 5th century AD and the Persians had a tagliatelle-like dish they called 'lakhshah' (slippery).
At the end of the 19th century the US Supreme Court designated the tomato as a vegetable as they "are usually served at dinner in, with or after the soup, fish or meat, which constitute the principle part of the repast and not, like fruit, generally as dessert."

 

 

Organiser : Peter Grove
(in conjunction with The Federation of Specialist Restaurants)

P.O. Box 416 Surbiton Surrey KT1 9BJ Tel : 020 8399 4831
email : groveint@aol.com