british & american culinary differences
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I British and US/UK
Fruit & VegetablesAmerican alllgator pear /pea'/ ~Culinary avocado -
beet
~Difterences beetroot
corn~I was recently looking at a book malze. sweet corn7
on USvs. UK English published in corn starch8
19781.It was fascinating to see how cornllour
many terms listed as US English eggplant •I had assumed2 were British auberglne
terms. The fact is that in culinary garbanzo
vocabulary - as in most aspects of chlckpea
the language - the two varieties are bellpepper
~converging - and not just because green pepper~
of Jamie Oliver and Gordon Frenchbeanrunnerbean
Ramsay.We should not therefore3
overstress4 the difterence between gumbo "')1-okra (Iady's Ilngers)the two varieties in gastronomic
IImabean
~terminology; only a few terms broadbean .~.- .-- sherbet, chips, corn, jelly and
plt (01a Irult) ~(9)squash (see below) - are likely t05 stone (01a Iruit)
cause real difticulty understanding. ralsin 'eIndeed6, on some occasions sultana
the two varieties have converged. romalne lettuce "A USchain like Dunkin' Donuts coslettuce
sells both British filled doughnuts ruta baga rIand US 'O'-shaped doughnuts. yellow turnlp/swede
'Whaf's fhe Dllterence? An 61ndeed - (emphatic) in lact scalllon
~Amerlcan·Brltlsh/Britlsh 71nIhe UK 'corn' refers lo any sprlng onionAmerican Dlct/onaryby edlblegraln
~
Norman Moss (Arrow Books) 'cornslarch - Qry ~ticles squash9'lo assume - (fa/se friend) take 01QQYtdered maize used lor marrow
lor 9.@!!ted. sup~ thickening sauces'Iherefore - lor this reason 91nUK Engllsh 'squash' [U) Isa -'Iooverslress- overemphasize 5Oftuncarbonaledlrulldrlnk zucchlnl -5arellkelylo- will QIQbably madefromconcentrate courgette CIfI
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---More Anglo-AmericanGastronomic DifterencesUS/UK US/UK
Other Ingredients Other Culinary Termscrawflsh
.....a-..u . .JIo.~
~
crayflsh fT-r~ cantln
hamburger meatmlnce. mlnced meat
IIverwurst1
•IIversausage dessert
lox puddlng
smoked salmon
molasses2
~~'vblack treacle meat grlnder /grainda'/
oatmeal d mlncer
porrldge "<:::> J
powdered sugar3 nosh6
Iclngsugar a IIght snack between meals
shredded coconut
~
deslccated coconut pancake turner
sllce of bacon ~ flshsllce
rasher of bacon ~table cream4 pantry7
single cream larder
fjtaffytoffee pltcher
whlpplng creams jug
double cream
'!!verwursl- a sausage made substance that floats on milk ~from QQ!js )jver (= he@tic 'whlpplngcream- cream4
sllver(ware)~Qfgans) that has been beaten to make cutlery ss->:
2molasses /ma'liEsiz/ - a sweet it thickerviscous )jquid obtained from "InlheUK'nosh'lsanlnfor-the ~gar plant mal word forfood In gen- ~•.~
'~dered sugar - confec- eral. The US usage 15more "'-~r.~tioner's ~gar, ~ry fine ~gar, fallhfullo Ylddlsh, whlch 15 stove~gar used for making wed- where Ihe word comes from cookerding cakes 'panlry- room in which food
~.'cream - (fa/se friend) white is sto red -661 VES 2
Even More TransatlanticCulinary DifferencesUS/UK
Other Foodstuttscandysweets
catsupketchup I'ketfApl
chipscrisps
cookiebiscuitZ
cotton candycandyfloss
cream of wheat3
semolina
aflan4
baked custard
French frieschips
'Ioodstuffs - !YQ§ 01 loodZln US Engllsh 'a blscult'
Isa small bread rollsimilar to a scone
'creamolwheat- a!iquiddessert made lrom wheatand milk; l.YQically eatenlor breaklast in the US
soda crackercream cracker
••English muffinmuffin
JelloS
jelly
jelly6jam
jelly rollSwissroll
~.~
mulligan (stew)1Irishstew
plckled8 herrlng9
rollmop
popsicleleed lolly
sherbet10
sorbet
smoked herrlng9
klpper
with ~gar and ~tin(to create a substance~milar to marmalade)
'mulllgan(stew) - meat(rnutton or beetl and ygg-etables (potatoes, onion,etc.l cooked toqgther
·~kled - preserved in Yinegar
<;f)-'.".... /.
---.'.4
'In UK Engllsh 'a ffan'lsanopen cheese-Illled pie slml-larto a qulche, or an opensweet pie contalnlng Irult
5Jell-O - a dessert madeIrom a mixture 01gg!atineand Iruit f@vouring
·~Iy-Iruit~boiled
9herrlng - (C/upea haren-gus) a North Atlantic lish
,osherbet- a lrozen Iruit des-sert ~milar to an ice crearn.In UK Engllsh 'sherbet'lsatype 01 powdered candy
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