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1.Fish and Chips, Britain
Anything
that's been around since the 1860s can't be doing much wrong. The staple of the
Victorian British working class is a crunchy-outside, soft-inside dish of
simple, un-adorned fundamentals. Sprinkled with salt, vinegar and dollops of
tartar sauce, it is to nouveau cuisine what Meat Loaf is to Prince.
Ahh…. Fish,
chips and mushy peas! There is nothing more British than fish and chips.
Freshly cooked, piping hot fish and chips, smothered in salt and soused with
vinegar, wrapped in newspaper and eaten out-of-doors on a cold and wintry day –
it simply cannot be beaten!
So how, when
and where did this quintessentially British dish come about?
The potato
is thought to have been brought to England from the New World in the 17th
century by Sir Walter Raleigh although it is believed that the French invented
the fried potato chip.
Both Lancashire and London stake
a claim to being the first to invent this famous meal – chips were a cheap,
staple food of the industrial north whilst fried fish was introduced in
London’s East End. In 1839 Charles Dickens referred
to a “fried fish warehouse” in his novel, ‘Oliver Twist’.
The populace
soon decided that putting fried fish and chips together was a very tasty
combination and so was born our national dish of fish and chips!
The first
fish and chip shop in the North of England is thought to have opened in
Mossely, near Oldham, Lancashire, around 1863. Mr Lees sold fish and chips from
a wooden hut in the market and later he transferred the business to a permanent
shop across the road which had the following inscription in the window, “This
is the first fish and chip shop in the world”.
However in
London, it is said that Joseph Malin opened a fish and chip shop in Cleveland
Street within the sound of Bow Bells in 1860.
Fish and
chip shops were originally small family businesses, often run from the ‘front
room’ of the house and were commonplace by the late 19th century.
Through the
latter part of the 19th century and well into the 20th century, the fish and
chip trade expanded greatly to satisfy the needs of the growing industrial
population of Great
Britain. In fact you might say that the Industrial Revolution was fuelled
partly by fish and chips!
The
development of the steam trawler brought fish from all over the North Atlantic,
Iceland and Greenland and the steam
railways allowed easy and fast distribution of the fish around the
country.
Fish and
chips became so essential to the diet of the ordinary man and woman that one
shop in Bradford had to employ a doorman to control the queue at busy times
during 1931. The Territorial Army prepared for battle on fish and chips
provided in special catering tents erected at training camps in the 1930’s.
The fish and
chip shop was invaluable in supplementing the family’s weekly diet in the Second
World War, as fish and chips were among the few foods not to be rationed.
Queues were often hours long when the word went round that the chip shop had
fish!! On one occasion at Brian’s Fish and Chip Shop in Leeds, when fish was
scarce, homemade fish cakes were sold – along with the confusing, and slightly
worrying, warning: “Patrons: We do not recommend the use of vinegar with these
fish cakes”!!
So are fish
and chips any good for us, nutritionally? Fish and chips are a valuable source
of protein, fibre, iron and vitamins, providing a third of the recommended
daily allowance of vitamins for men and nearly half for women. Magnus Pyke
cites it as an example of a traditional dish once jeered at by food snobs and
even censured by health food devotees but now fully appreciated as a nutritious
combination.
In 1999, the British consumed nearly 300 million
servings of fish and chips* – that equates to six servings for every man,
woman and child in the country. There are now around 8,500 fish and chip.2. Pho, Vietnam
Ask someone to name a Vietnamese dish, and he or she will most likely
say pho (rhymes with "duh''). Twenty-nine years ago, who would have
dreamed that the national soup of Vietnam would be so well embraced in America?
Perhaps it's because Vietnamese emigrants decided to settle all over the United States, and wherever we are, there's sure to be pho. The heady broth, chewy rice noodles, sweet spices and scintillating herbs provide comfort in a bowl.
Long confined to Vietnam and immigrant communities, pho is becoming the most popular Asian noodle soup in the United States. Check the phone book for pho in Santa Clara and San Jose and you'll find more than 25 listings, including mom-and-pop operations and the prolific Pho Hoa franchises. One Southern California chain, Pho 2000, caters specifically to beef-loving Korean-Americans.
Pho has changed much during its nearly 100-year history. At its birth, pho was
basically just boiled beef, noodles and broth. Inventive cooks then developed
the raw beef version (pho bo tai) and chicken pho (pho ga), and during wartime
when beef was scarce, they made pork pho (pho lon). Though these and other
variations exist, most people define pho as a beefy affair.
American bowls of pho are about 30 percent bigger than what's found at a street-side joint in Vietnam. Also, American pho restaurants regularly offer diners myriad options to personalize their bowls: raw beef, cooked beef (such as brisket, flap or outside flank), tendon, tripe and meatballs.
This fanciful display is a reflection of America's wealth. That is, we have options here -- an uncommon luxury in Vietnam; in fact, if you're low on money in Vietnam you may order a less-expensive bowl without meat.
On a 2003 trip to Vietnam, I didn't get many choices. At a stall in Ho Chi Minh
City's famous Cho Ben Thanh market, I ordered a bowl with chewy beef tendon and
was told there was none that day -- just cooked and raw beef. All one extremely
busy spot in Hanoi offered was pho with cooked beef. True to the purist
northern tradition, the pho was steamy hot, and no leafy garnish plate
appeared. But it was one of the best I'd ever eaten. Like the locals, I sat
crouched on a tiny stool and slurped up every bit. When the bowl was empty, I
happily paid 11,000 dong (about 60 cents) and departed with a beefiness that
lingered on my lips all afternoon.
What makes pho universally loved?
Sacramento restaurateur, chef and cookbook author Mai Pham points out that Vietnamese food offers an appealing flavor profile to the U.S. palate: "Most of the ingredients are very familiar. It's fresh and not so spicy. Visually it's easy to see. It's not mysterious.''
A smart businesswoman with foresight, Pham partnered with StockPot, a Campbell
Soup Co. subsidiary in Seattle, to develop a commercial pho broth. Though made
of chicken, the broth contains the bold spice notes and sweet-salty flavors
found in typical beef pho.
At San Jose State University, Executive Chef Jay Marshall uses the StockPot
product at an Asian noodle soup bar where diners get to pick and choose from an
array of rice noodles, vegetables, herbs and protein. Because there are plenty
of pho shops near campus, the chef decided to use the product to offer a more
non-traditional bowl of pho. "Our students love it,'' Marshall says.
"People across the board eat it. It's not tied to any nationality.''
How pho came to be is a murky issue. While scholars, cooks and diners agree
that pho was invented in the early part of the 20th century in northern
Vietnam, no one is certain of the specifics.
Pham recalls that in the late 1990s, when she first returned to Vietnam to do
research, she found that there wasn't much written or documented on pho. In
gathering oral histories from elders, she concluded that the noodle soup came
from Hanoi and was influenced by both Chinese and French traditions.
Last year pho's mysterious beginnings were debated and investigated at several events in Hanoi. At one seminar, the discussion focused on the word itself. Some proposed that "pho'' was a Vietnamese corruption of the French feu (fire), as in the classic boiled dinner pot-au-feu, which the French colonialists introduced to Vietnam.
In a follow-up publication, seminar organizer Didier Corlou, executive chef of
the Sofitel Métropole hotel in Hanoi, noted that charring the onion and ginger
for pho broth is similar to the French method of adding roasted onion to
pot-au-feu for extra brown coloring. This use of charred ingredients is one
thing that sets pho apart from other Asian noodle soups.
As for the birthplace of pho, a couple of theories point to Nam Dinh province,
southeast of Hanoi. One argument is that ingenious cooks in Nam Dinh City (once
a major textile center) satisfied the gastronomic desires of Vietnamese and
French residents by inventing the dish using local ingredients (e.g., rice
noodles) and adding du boeuf for a bit of foreign extravagance. (Before the
French occupation, cows in Vietnam were cherished work animals, not food
sources.)
Another theory attempted to trace pho to the small impoverished village of Van
Cu in Nam Dinh province. During the 20th century, as a means of survival,
nearly all Van Cu villagers turned to making and peddling pho 50 miles away in
Hanoi. Consequently, many pho vendors in the capital today are from that
village.
In 1954, under the Geneva Accords, Vietnam was split in two. To avoid
communism, many northerners migrated southward, bringing their pho culture with
them. In democratic South Vietnam, pho made a brash turn away from its
conservative northern traditions.
It was embellished with more of everything -- meat, noodles and broth. The
practice of garnishing pho with bean sprouts, ngo gai (thorny cilantro), hung
que (Thai/Asian basil) and lime was introduced. Diners also started adding
tuong (bean sauce/hoisin sauce) directly to their bowls. This freewheeling,
adulterated incarnation reflected the southern Vietnamese penchant for eating
wildly complicated food and lots of it.
Then, as now, northern pho purists reacted with horror, decrying the loss of
authenticity. Though philosophically liberating, tinkering with the sacred
broth was an affront to strict northern cooks, whose pride and reputation
rested in crafting a well-balanced bowl.
Even today, what many Americans identify as the requisite pho garnish plate is
hard to find in Hanoi. For purists like my northern-born mom, only "pho
bac'' (northern pho) will do.
Whether you enjoy your next bowl of pho at home, in a restaurant or at a noodle
bar, you'll be part of a special culinary and cultural transformation. Like
many ethnic foods introduced to this country, part of pho will forever remain
rooted in Vietnam while its future unfolds at the American table.
That's is 2 of the famous food that i can share for you, I hope with this your knowlage will wider to see other delicious food to, dont forget to share and comment below, Bye-bye~
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