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In the late 1980'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 (and largely ignored) tradition, and utilising many diverse and interesting ingredients, the basis was formed for what is now known as modern British food. Game has enjoyed a resurgence in popularity although it always had a central role in the British diet, which reflects both the abundant richness of the forests and streams and an old aristocratic prejudice against butchered meats.

In London especially, one can not only experiment with the best of British, but the best of the world as there are many distinct ethnic cuisines to sample, Chinese, Indian, Italian and Greek restaurants are amongst the most popular.

Although some traditional dishes such as roast beef and Yorkshire pudding, Cornish pasties, steak and kidney pie, bread and butter pudding, treacle tart, spotted dick or fish and chips, remain popular, there has been a significant shift in eating habits in Britain. Rice and pasta have accounted for the decrease in potato consumption and the consumption of meat has also fallen. Vegetable and salad oils have largely replaced the use of butter.

Roast beef is still the national culinary pride. It is called a "joint," and is served at midday on Sunday with roasted potatoes, Yorkshire pudding, two vegetables, a good strong horseradish, gravy, and mustard.

Today there is more emphasis on fine, fresh ingredients in the better restaurants and markets in the UK offer food items from all over the world. Salmon, Dover sole, exotic fruit, Norwegian prawns and New Zealand lamb are choice items. Wild fowl and game are other specialties on offer.

In fact fish is still important to the English diet, we are after all an island surrounded by some of the richest fishing areas of the world. Many species swim in the cold offshore waters: sole, haddock, hake, plaice, cod (the most popular choice for fish and chips), turbot, halibut, mullet and John Dory. Oily fishes also abound (mackerel, pilchards, and herring) as do crustaceans like lobster and oysters. Eel, also common, is cooked into a wonderful pie with lemon, parsley, and shallots, all topped with puff pastry.

Ex 2. Read the article and answer the following questions.

1. The great British breakfast is famous (or notorious) throughout the world! Is it a bit of a myth or reality?

2. What was like the typical English breakfast of the 19th century?

3. What does the great British breakfast consist of nowadays?

The Great British Breakfast!

"And then to breakfast, with what appetite you have." W.Shakespeare

The great British breakfast is famous (or notorious) throughout the world! Actually nowadays it is a bit of a myth, today many British people are more likely to have a bowl of cornflakes or a cup of coffee with a cigarette than to indulge in the wonders of this feast!

However that is not to say that the traditional breakfast is dead, far from it, it's just not often eaten every day of the week. Speaking as a true Brit I occassionally push the boat out and treat myself to the full monty (not to be confused with the film of the same name).

The typical English breakfast is a 19th century invention, when the majority of English people adopted the copious meal of porridge, fish, bacon and eggs, toast and marmalade, that has now appeared on English breakfast tables for 100 years.

The annual consumption in the United Kindgom is 450,000 tonnes of bacon, 5,000 tonnes of sausages and millions of eggs, so you can see the Great British Breakfast is very much alive and well. It has retained its popularity as one of the country's favourite meals, and survived a whole series of eating trends and food fads.

Mrs Beeton would have recommended a large list of foods for breakfast such as, bread, rolls, toast, toasted teacakes, Sally Lunns; eggs cooked in various ways; fish, baked halibut steaks, fried whiting, broiled fresh herrings, soused herrings, fishcakes, broiled kippers, 'Findon' haddock, sprats fried in butter, fish kedgeree, fried salmon, salmon pie, baked lobster, codfish pie, cod's steak, croquettes of cod's roe, herrings stuffed with fish. Fruit such as stewed figs, stewed prunes, and fresh fruits in season. Game and pheasant legs, brawn, devilled drumsticks, and meat dishes both hot and cold, such as collared tongue, kidneys on toast, sausages with fried bread, pig's cheek, Melton pork pie, ham, galantine, spiced brisket, pressed beef...

So what does the great British breakfast consist of nowadays?

Simpsons in the Strand, a well know (and expensive) restaurant, serves breakfast daily. Their full English breakfast consists of the following:-

The GREAT BRITISH BREAKFAST at £13.95 includes:- Toast with jam or marmalade, pastries, fresh orange juice, freshly brewed coffee, a choice of cereals, porridge, stewed fruit or half a grapefruit, The Simpson’s Cumberland sausage, scrambled egg, streaky and back bacon, black pudding, grilled mushrooms and tomato and a daily newspaper (not for consumption).

In addition to the GREAT BRITISH BREAKFAST, for serious breakfast eaters, Simpson's offers THE TEN DEADLY SINS - at £15.95 per person this includes: Toast with jam or marmalade, pastries, fresh orange juice, freshly brewed coffee Choice of cereals, porridge, stewed fruit or half a grapefruit The Simpson’s Cumberland sausage, fried egg, streaky and back bacon, black pudding, lamb’s kidneys, fried bread, liver, bubble & squeak, baked beans, grilled mushrooms and tomato.

Guests may also choose from an à la carte selection of classic breakfast dishes such as: Smoked Haddock Kedgeree; Poached Finan Haddock; Quail’s eggs with haddock; Smoked Salmon with Scrambled Eggs; Grilled sirloin steak with grilled mushrooms and tomato and welsh rarebit. There is also a selection of plain, cheese, bacon, herb, mushroom and smoked salmon omelettes.

Ex 3. Work in pairsandtalk about Junk Food using following phrases.

1. It is high in saturated fat.2.To limit the amount of junk food they eat. 3. lack of time and loss of tradition. 4. It is high in calories but lacking in nutrition. 5. Side effect of consuming highly fattening junk food. 6. Improve their eating habits.

Ex 4. Mini-project: "Poll"/mini-project: “Opinion poll”.

Students with higher language starting level (2, 3 persons) make interrogation in English among other students on a theme “Why do people eat so much junk food nowadays ?” Each student works with his/her micro-group. Then they calculate the results and make their speeches for (5 minutes). Cards specially prepared by the teacher with questions and phrases on following parametres are used: 1.Junk food diet 2.Junk food is not the best thing for your health 3.Improving your eating habits

Ex 5. Write a short paragraph describing «What is Junk food for you?”, “Have you ever tasted ethnic food?”What is your favorite dish?”

Read the article about some of UK more interesting dishes and describe how to make a traditional Russian meal. Write your favorite recipe of Russian traditional dish.

Beefsteak, Oyster, and Kidney Pudding: Oysters may seem unlikely in this meat pudding, but their great abundance in the Victorian age and earlier eras inspired cooks to find ways to incorporate them creatively in many different recipes. This steamed pudding combines the meats with mushrooms, onions, tomatoes, and Worcestershire, then wraps the whole in a suet pastry.

Black Pudding: invented in Stornoway, Isle of Lewis black pudding is often served as part of a traditional full English breakfast.

Cock-a-Leekie: This Scottish specialty can be classified as a soup or a stew. It combines beef, chicken, leeks, and prunes to unusual and spectacular ends.

Crown Roast Lamb: The crown roast encircles a stuffing of apples, bread crumbs, onion, celery, and lemon.

Eccles Cake: Puff pastry stuffed with a spicy currant filling.

Hasty Pudding: A simple and quick (thus the name) steamed pudding of milk, flour, butter, eggs, and cinnamon.

Irish Stew: An Irish stew always has a common base of lamb, potatoes, and onion. It could contain any number of other ingredients, depending on the cook.

Likky Pie Leeks: pork, and cream baked in puff pastry.

Mincemeat: Beef suet is used to bind chopped nuts, apples, spices, brown sugar, and brandy into a filling for pies or pasties - not to be confused with minced meat!.

Mulligatawny Soup: What this soup is depends on who is cooking it. Originally a south Indian dish (the name means pepper water in tamil), it has been adopted and extensively adapted by the British. Mullitgatawny contains chicken or meat or vegetable stock mixed with yogurt or cheese or coconut milk and is seasoned with curry and various other spices. It is sometimes served with a separate bowl of rice.

Syllabub: In the seventeenth century, a milkmaid would send a stream of new, warm milk directly from a cow into a bowl of spiced cider or ale. A light curd would form on top with a lovely whey underneath. This, according to Elizabeth David, was the original syllabub. Today's syllabub is more solid (its origins can also be traced to the seventeenth century, albeit to the upper classes) and mixes sherry and/or brandy, sugar, lemon, nutmeg, and double cream into a custard-like dessert or an eggnog-like beverage, depending upon the cook.

Trifle: Layers of alcohol-soaked sponge cake alternate with fruit, custard and whipped cream, some people add jelly, but that's for kids.

Welsh Faggots: Pig's liver is made into meatballs with onion, beef suet, bread crumbs, and sometimes a chopped apple. Faggots used to be made to use up the odd parts of a pig after it had been slaughtered.

Welsh Rabbit (or Rarebit): Cheese is grated and melted with milk or ale. Pepper, salt, butter, and mustard are then added. The mix is spread over toast and baked until "the cheese bubbles and becomes brown in appetizing-looking splashes" (Jane Grigson in English Food, London: Penguin, 1977).

Westmoreland Pepper Cake: Fruitcake that gets a distinctive kick from lots of black pepper. Other ingredients include honey, cloves, ginger, and walnuts.

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