Origins

When the first inhabitants of northern Spain provinientes reached the English coast 10,000 years ago they realized (too late) that the environment was more conducive to settle. As there was no plan to go home to stew for accoutrements, had to make do with what they found there, which was not much. Based on eating only roots and tubers, got a Overdeveloped salivary glands, from then began the English tradition of cooking anything that can not escape the cauldron.Any self-respecting Englishman has ever taken a plate of Naked Beans.AijiruAñadida by Aijiru
Apart from the ability to digest even stones, excess saliva produced by these glands has a curious side effect, pushing the British who are in a difficult situation to say humorous comments. This attitude is called British phlegm and is key to understanding the philosophy behind the cuisine. A famous eighteenth century English chef, whose name has not come to us, succinctly: "There is nothing that you can not swallow, if we take it easy and a lot lot lot lot lot of salt seawater and gentlemen In the Middle Ages, King Henry VIII issued a series of British food laws, among which stood out as doing a good breakfast and everything should have more calories than a ton of blubber.



Food and beverages we wanted to highlight in this blog are: