Food Quiz - Answers a Food Quiz About the Specialities of the British Islands

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Food Quiz - Answers A food quiz about the specialities of the British Islands 1. What fish is traditionally used to make an Arbroath Smokie? Haddock 2. Which Leicester town is famous for its Pork Pies? Melton Mowbray 3. What spice is used to flavour the Northern speciality Parkin? Ginger 4. Which London departmental store claims to have invented Scotch Eggs? Fortnum & Mason 5. What is a fillet of beef coated with before being wrapped in parma ham and pastry to become a Beef Wellington? Pate & Mushrooms 6. What sauce is traditionally served with roast lamb? Mint Sauce 7. The innards of which animal are usually used to make Haggis? Sheep 8. What food is celebrated with an annual festival on the Isle of Wight? Garlic 9. Similar to a Cornish pasty but containing a sweet filling at one end, how is this Bedfordshire dish known? Bedfordshire Clanger 10. What is "Scouse", a favourite dish in Liverpool? A Lamb (or Beef) stew 11. Where does the potato pancake known as Boxty originate? Ireland 12. Which Cheshire town host the annual International Cheese Awards? Nantwich 13. What filling would be traditionally used to make a Cottage Pie? (Minced) Beef 14. In which English county is Bakewell, home of the famous pudding? Derbyshire 15. On a traditional Cornish cream tea, what is put on the scone first, jam or cream? Jam 16. What food is the County Cork town of Clonakilty best known for? Black Pudding 17. In what part of London did the dish of Jellied Eels originate? East End 18. What town in Greater Manchester gives its name to a small round cake made from flaky pastry and filled with Currants? Eccles 19. Widely used by hikers as a source of energy, what Lake District town gives its name to this confectionary of sugar, glucose and peppermint? Kendal (Mint Cake) 20. What is the name of the Scottish dessert made from raspberries, cream, oats and whisky? Cranachan https://www.kensquiz.co.uk/ .

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The 'Eeeuw' Factor
NEWLING—THE ‘EEEUW’ FACTOR THE ‘EEEUW’ FACTOR: The Viscerally Sensorial Realities of Being the Colonial Gastronomer Jacqui Newling Sydney Living Museums Author’s statement: This paper includes images that people may find confronting or disturbing. No offence is intended in showing these images. This article was prepared on Gadigal and Wangal lands. The places in Sydney Living Museums’ care are on Aboriginal lands. Sydney Living Museums acknowledges the First Nations Peoples, the traditional custodians, and pays respects to the Elders, past and present, and to all Aboriginal and Torres Strait Islander peoples. Abstract As the Colonial Gastronomer at Sydney Living Museums I research, interpret, write, blog, lecture, broadcast and present interactive programs to engage and educate audiences about Australian colonial food and heritage. But how do you learn about the sensory qualities of foods that were popular two hundred years ago, especially those that have been discarded from the mainstream (particularly Anglo-Celtic) Australian culinary repertoire? How they looked and tasted, their textures and aromas? My answer: make them. This has meant preparing and cooking foods that many Australian people find offensive, distasteful, disgusting and ‘gross’: calves’ feet jelly, boiled calves’ heads, brawned pig’s face, peeled tongues, and collared eels so fresh they twitch and jump on the Locale: The Australasian-Pacific Journal of Regional Food Studies Number 7, 2018 —45— NEWLING—THE ‘EEEUW’ FACTOR benchtop when filleted. This auto-ethnographic analysis draws on my experiences of working with articles of culinary disgust, particularly animal heads and tongues, to reflect upon the pedagogical processes involved in my role as the Colonial Gastronomer.
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