Food Provenance

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Food provenance TRADITIONAL/ REGIONAL FOOD The way food is prepared and made, on your doorstep along with customs, and the use of local and seasonal ingredients often combine to create dishes unique to a particular region. Traditional British meals have Ham and Pease ancient origins, such as roasted and Pudding Broth stewed meats and meat pies. However, traditions change with time – what would you consider to be a traditional British dish today? NORTH EAST ENGLAND Lakeland Traditional Irish Stew Herdwick Cumberland Sausage Roast Beef and Toad in the Hole Yorkshire Pudding Lancashire Hotpot NORTHERN IRELAND LAKE DISTRICT CUMBERLAND YORKSHIRE YORKSHIRE Lobscouse LANCASHIRE Melton Mowbray Pork Pie LIVERPOOL Newmarket Sausage MELTON MOWBRAY Fidget Pies Welsh Lamb Welsh Beef Welsh Cawl NEWMARKET Bedfordshire Clanger SHROPSHIRE Pie & Mash WALES WALES WALES BEDFORDSHIRE Traditionally Farmed LONDON Gloucestershire West Country West Country Old Spots Pork Beef Lamb Steak & Kidney Pudding CORNWALL, DEVON & CORNWALL, DEVON & GLOUCESTERSHIRE GLOUCESTERSHIRE Squab Pie Cornish Pasty SUSSEX CORNWALL, DEVON & CORNWALL GLOUCESTERSHIRE KEY Protected Geographical Traditional Speciality Protected Designation Indication (PGI) Guaranteed (TSG) of Origin (PDO) Products with Products which must be Products which are traditional or have Products which are produced, protected status produced, processed or customary names and have a set of features processed and prepared within a prepared within the geographical which distinguish them from other similar products. particular geographical area and have Traditional or area and have a reputation, features These features must not be due to the geographical a reputation, features or certain qualities regional dishes or certain qualities attributable to area the product is produced in nor entirely based attributable to that area. that area. on technical advances in the method of production. © Food – a fact of life 2019 www.foodafactoflife.org.uk.

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Notes on the Parish of Mylor, Cornwall
C.i i ^v /- NOTES ON THE PARISH OF MYLOR /v\. (crt MVI.OK CII r RCII. -SO UIH I'OKCil AND CROSS O !• ST. MlLoKIS. [NOTES ON THE PARISH OF MYLOR CORNWALL. BY HUGH P. OLIVEY M.R.C.S. Uaunton BARNICOTT &- PEARCE, ATHEN^UM PRESS 1907 BARNICOTT AND PEARCE PRINTERS Preface. T is usual to write something as a preface, and this generally appears to be to make some excuse for having written at all. In a pre- face to Tom Toole and his Friends — a very interesting book published a few years ago, by Mrs. Henry Sandford, in which the poets Coleridge and Wordsworth, together with the Wedgwoods and many other eminent men of that day figure,—the author says, on one occasion, when surrounded by old letters, note books, etc., an old and faithful servant remon- " " strated with her thus : And what for ? she " demanded very emphatically. There's many a hundred dozen books already as nobody ever reads." Her hook certainly justified her efforts, and needed no excuse. But what shall I say of this } What for do 1 launch this little book, which only refers to the parish ot Mylor ^ vi Preface. The great majority of us are convinced that the county of our birth is the best part of Eng- land, and if we are folk country-born, that our parish is the most favoured spot in it. With something of this idea prompting me, I have en- deavoured to look up all available information and documents, and elaborate such by personal recollections and by reference to authorities.
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The Evolving Relationship Between Food and Tourism: a Case Study Of
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Baijanced D Jy D Et
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