Presentation on the theme: food in Britain

and dinner. Breakfast is served in the morning. It used

to be a large meal with cereal, eggs and bacon, sausages, tomatoes. But such a large breakfast takes a long time to prepare and is not very healthy. Nowadays, Britain's most popular breakfast consists of cereal, toast with marmalade, juice and yogurt with a cup of tea or coffee.
Lunch is a light meal. Most people have no time to go back home for lunch so they eat at school, cafes, pubs or restaurants.

and 7 p.m. A typical evening meal is a meat

dish with vegetables and dessert.
The most important meal of the week is the Sunday dinner, which is usually eaten at 1 p.m. The traditional Sunday dish used to be roast beef, but nowadays pork, chicken or lamb are more common.
On Sunday evenings people have supper or high tea. The famous British afternoon tea is becoming rare, except at weekends. 

change. People have been encouraged by doctors, health experts and

government advertisements to eat less fat and more fibre. Fat is believed to be one of the major causes of obesity and heart disease. Forty per cent of adults in Britain are overweight and Britain has one of the highest death rates due to cardiovascular disease in the world. Britons have also become more aware of calories, the energy value of food. Some people count the number of calories they eat every day, so that they can try to take in fewer calories and lose weight. Food manufactures have started to help the general public to make more informed choices about what they eat.
So the traditional British breakfast is bacon, eggs or sausages, preceded by fruit and followed by toasts. Britons may eat this breakfast at weekends or on special occasions but prefer a smaller and healthier meal to start a day.

or work. Lunch takes 40 minutes. Dinner is usually the

main meal of the day and consists of two courses. In recent years, foreign foods have become a regular part of the British diet. Indian and Chinese dishes are particularly popular for evening meals. Take-aways became extremely popular in the 1980's. The traditional British take-away is fish and chips eaten with salt and vinegar and served in an old newspaper. The British are famous r their love of sweet things and afternoon tea with sandwiches; scones, jam and several kinds of cake, was once a traditional custom. Most working people don't have tea as an afternoon "meal", but they do have a short break in the middle of the afternoon for a cup of tea. Tea is often also drink with lunch and dinner.

plus coffee and or tea.Such a breakfast in all hotels and cafes.
This British cuisine is either a high quality

and high prices, or, if satisfied withsimple food - inexpensive and included in any of the menu found on every cornercafe. In the sandwich cafes and bars will offer you "English breakfast", which usually consists of a large sandwich, snack, tea or coffee, "cappuccino". It costs about 2 pounds. Operate such a cafe early in the morning until noon. In the afternoon, go to the Chippie (they operate from 11.00 to 23.00). Lunch there isabout 8 pounds, will take away less - 3 lbs. You can eat very cheaply in Fast Food -up to 3 pounds. In the famous pubs will offer you a choice of 2-3 local ales, as well as Heineken and Budweiser and high-quality affordable food. And one morefeature - the tea. At each hotel you will find a kettle with cups, tea leaves in tea bags, candy and cream.

you should easily be taken to ensure that you are "divorced" in different rooms - ladies and gentlemen out there

having dinner separately.

form of "sheperdskogo pie" (a meat dish with potatoes on top), a traditional British roast (meat,

potatoes and vegetables), or even something more exotic like Thai food. 










Lunch is usually served in a pubbetween 12.00 and 14.30, but you should arrive early to take place. In large cities,you can save a few pounds by buying sandwiches, fruit, etc. in stores such asTesco Metro, BHS and the Cullens, or in local cafes and bakeries, followed by a picnic at a nearby park.

tea, the British love tea, which is often accompanied by a breathtaking assortment of pastries and cakes home, from which flowed just salivating.

you should choose where it may be that the intimacy of a candlelitrestaurant, national restaurant or

local, Chinese and Italian restaurants are not uncommon. Guide to restaurants (which can be purchased at kiosks or TRC) will be very useful, especially in London, as it represents not only a review of restaurants, but the price tags. Prices are very diverse - from £ 30 and above (per person) for an exquisite a la carte dinner with wine in a fancy restaurant, up to 8pounds (per person) for a pizza or Italian dish of pasta in a restaurant chain locatedthroughout the country. In addition, the network eateries such as McDonald's andyou can eat up to 3 pounds. In the summer it is recommended to buy fruits and vegetables from local farmers at a very similar price.

and butter, and grilled bacon, sausage and mushrooms. In the not the cheapest coffee is 6 pounds. I think there is

a low cost. Its northern neighbor, Scotland is very similar, but more is added to the fillinghaggis - scrolled innards (liver, lungs, etc.) and sometimes hashbraun.

salad of fresh vegetables. Portion is big, I could hardlyeat. It should be 4.5 lbs.

not felt. It is worth £ 7.

the UK. For the established reputation of British cuisine is not

too subtle, but focus on the quality of ingredients, which are usually of local manufacture. Sauces and spices of traditional British cooking is also relatively simple, and use them to highlight the natural flavor of food, but not change it. In the heyday of Britain as a colonial power, Britain has undergone a strong influence of food cooking "foreign" countries, especially India.For example the Anglo-Indian dish of chicken - English. tikka masala - is a real British "national dish". For British cuisine has established stigma "unimaginative and heavy", she gained international recognition only as a hearty breakfast and a traditional Christmas dinner. This reputation is especially strengthened during the First and Second World Wars, when the UK government introduced rationing of food. Traditional British dishes are fish and chips, shepherd's pie and mash. British cuisine has a number of national and regional variants, such as English cuisine, Scottish cuisine, Welsh kitchen, Gibraltar kitchen and the Anglo-Indian cuisine, each of which developed their own regional or local dishes, many of whom were named to the places of origin of products, such as cheese, Cheshire, Yorkshire pudding and Welsh rarebit.

Bogdan