Comparison Beetwen Colombia and England Food

Colombian Food

There is a large variety of dishes that take into account the difference in regional climates. For example, in the city of Medellín the typical dish is the bandeja paisa. Most people in Medellín don't eat it but people in other cities and countries eat it often. It includes beans, rice, ground meat or carne asada, chorizo, fried egg, arepa and chicharrón.

In the city of Cali, the most traditional dish is "sancocho de gallina" - a soup composed mostly of chicken, plantain, corn, coriander, yuca root, and other seasonings.

In Bogotá and the Andean region, ajiaco is the traditional dish. It is also a type of soup made of chicken, potatoes, and flavoured with a locally grown herb called "guasca". Traditionally, cream and capers are added before eating. Both soups are served with white rice. For breakfast people often eat changua, a milk, scallion and egg soup.

In the Caribbean coast, spicy cooking, with fish and lobster, is practiced. Coconut rice is a common dish along the coastal cities.

In the Llanos, barbecued meat, such as the "ternera llanera" is common, and also typical river fishes like the "amarillo".

In the Amazonas, the cuisine is influenced by Brazilian and Peruvian traditions.
In the Tolima region the Tamales Tolimenses are a very good choice. These tamales are made of a rice, carrots, potatoes, chicken, pork and various spices. They are wrapped in plantain leaves and boiled for three to four hours.

English cuisine
Is shaped by the country's temperate climate, its island geography and its history. The latter includes interactions with other European countries, and the importing of ingredients and ideas from places such as North America, China and India during the time of the British Empire and as a result of post-war immigration.

As a result, traditional foods have ancient origins, such as bread and cheese, roasted and stewed meats, meat and game pies, and freshwater and saltwater fish. Other customary dishes, such as fish and chips, which are eaten by tradition in newspaper with salt and malt vinegar, and bangers and mash, which are sausages with mashed potatoes, onions and gravy, are now matched in popularity by potatoes, tomatoes and chillies from the Americas, spices and curries from India and Bangladesh, and stir-fries based on Chinese and Thai cooking. French cuisine and Italian cuisine, once considered alien, are also now admired and copied. Britain was also quick to adopt the innovation of fast food from the United States, and continues to absorb culinary ideas from all over the world.

These trends are exemplified by dishes such as spaghetti bolognese which has been a common family meal in Britain since at least the 1960s. More recently there has been a huge growth in the popularity of dishes influenced by the Indian Sub-Continent (a throwback to the times of British influence in the region), though modified to suit British tastes. The British curry, essentially a holdover from the days of the British Raj (and subsequently embellished by immigrants), may be hotter and spicier than the traditional North Indian variety.

English cuisine still suffers from a relatively poor international reputation, being typically represented by dishes consisting of simply cooked meats and vegetables that need to be accompanied by bottled sauces or other condiments after cooking to make them more palatable. This view of English food is changing: the poor reputation originated from poor quality foods in restaurants that did not really represent the quality or taste of food cooked in homes. Traditional English food, with its heavy emphasis on 'meat-and-two-veg' falls squarely into the north European tradition extending from Austria and Germany to the Low Countries and Scandinavia, albeit with a marked French influence.



Vanessa Caita Mariño