INDUSTRIAL UNIVERSITY OF HO CHI MINH CITY1.docx

7/27/2019 INDUSTRIAL UNIVERSITY OF HO CHI MINH CITY1.docx

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INDUSTRIAL UNIVERSITY OF HO CHI MINH CITY

FACULTY OF FOREIGN LANGUAGES

Subject: BRITISH AND AMERICAN CULTURE

Project:THE FOOD OF THE UK

Lecturer:NGUYEN KHANH DU

Group:POWERClass:CDAV13

Ho Chi Minh City, 15th

November 2013


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THE GROUPS MEMBERS

Name Code

1. Hoang Thi Ngoc Anh 110596712. Danh Thi My Chau 112277213. Tran Thi Thanh Dung 112418014. Ho Thi Thuy Diem 112480615. Tran Thi Ha 110794216. Vo Thi Hong Hanh 11138391


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TEACHERS COMMENTS

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CONTENTS


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REFERENCES


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BIBLIOGRAPHY


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I. IntroductionThe United Kingdom of Great Britain and Northern Ireland is the formal name of

the sovereign state governed by Parliament in London. The term "United Kingdom"

normally is understood to include Northern Ireland; the term "Great Britain" refers to the

island of Britain and its constituent nations of England, Wales, and Scotland but does notinclude Northern Ireland. Any citizen of Great Britain may be referred to as a Briton.

The land area of Great Britain is 89,000 square miles (230,500 square kilometers),

with an additional 5,400 square miles (13,986 square kilometers) in Northern Ireland,

giving it one of the highest population densities in the Western world. Although the

country lies mostly at the latitude of Labrador in the western Atlantic, the climate is

tempered by the Gulf Stream and does not have extremes of summer heat or winter cold.

Except for some areas of barren upland and bog, most of the land is suitable for

agriculture and has been grazed or cultivated since the Bronze Age. The natural

vegetation is mixed oak woodland, but most of the terrain has been cleared for agriculture

or for shipbuilding and charcoal for smelting. The earliest evidence of human settlement

is at Boxgrove, Sussex, and the island may have been continuously occupied for 500,000

years.

The geography is mostly rugged hill and low mountains. The government system

is constitutional monarchy and a Commonwealth realm. The chief of state is the Queen

and the head of government is the Prime Minister. United Kingdom has an advanced

open market economy in which the prices of goods and services are determined in a free

price system. United Kingdom is a member of the European Union (EU).

The population is approximately 55 million: 46 million in England, 5 million inScotland, 2.5 million in Wales, and 1.5 million in Northern Ireland.

The nation's cultural diversity has been increased by migration within the British

Isles and by immigration from Europe and overseas. Until 1920, Ireland was incorporated

within the United Kingdom. Movement across the Irish Sea had existed since the

eighteenth century, even among Ireland's poorest people. In the nineteenth century, there

was a regular pattern of seasonal migration of farm workers from Ireland to Britain.

Irishmen volunteered for the Royal Navy and British Army regiments in the eighteenth

and nineteenth centuries and saw service in all parts of the empire. A wide variety of

other Irish people spent periods in Britain, which had a more highly developed economythan Ireland. From 1841 onward, the censuses of Scotland, England, and Wales have

enumerated Irish-born people in every part of the country. Similarly, Scottish and Welsh

people have settled in England. Most British people have ancestries that are mixtures of

the four nationalities of the British Isles.


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Before and after World War II, political and religious refugees and displaced

persons from the Baltic countries, Poland, Czechoslovakia, and Hungary were offered

shelter in Britain and remained, along with some prisoners of war. Other immigrants of

European ancestry who were born in Canada, New Zealand, Australia, and South and

East Africa, along with Greek and Turkish Cypriots, also settled in Britain. After the late

1940s, many of non-European overseas immigrants arrived, predominantly from thecolonies, including people of Indian and African ancestry from the West Indies and

Guyana; people from India, Pakistan and Bangladesh; and Chinese from Hong Kong and

Singapore. The 1991 census, the first to include ethnic background, enumerated three

million Britons of non-European birth or ancestry.

Regional and cultural relationships are expressed in marked linguistic differences.

Although the language has been modified by a gradual convergence toward "estuary

English" aless formal variety of southeastern speech, and educational and socioeconomic

factors, it is possible to determine people's geographical origins by the way they speak. In

some areas, there are significant differences in speech patterns from one city or county toits neighbor. These differences are associated with loyalties to one's place of birth or

residence and for many people are important aspects of self-identity; non-English native

languages are little spoken but in recent years have gained significance as cultural and

political symbols. These languages include Scots Gaelic, Welsh, Cornish, and Irish

(commonly referred to as the Celtic languages); there is also the Old Norse language of

the Northern Isles (Orkney and especially Shetland) and the Norman French patois of the

Channel Islands. In Wales, 80 percent of the people speak English as their first or only

language and those who speak Welsh as their first language are bilingual. In Scotland,

Gaelic is not a national symbol because it was never spoken in some parts of that country.

People in the Northern Isles are bilingual in English and an unwritten creolized form ofOld Norse; in the Channel Islands, the Norman French patois is nearly extinct; and in

Cornwall, there are no natural speakers of Cornish, although the language has been

reconstructed. In Northern Ireland, the Irish language has been reintroduced as a means

of revitalizing Celtic pride among Belfast Catholics.

Symbolic attachment may reinforce localism or take the form of personal

commitments that extend across socioeconomic strata. Support for soccer and rugby

teams became significant during the twentieth century, and teams now command fierce

local loyalties as sport has come to symbolize male pride and self-image in a society

where mining and manufacturing have declined. Forms of personal commitment that

transcend locality include vegetarianism and environmentalism: the first is predominantly

middle class and female, and the second is identified less with gender and socioeconomic

status. On the fringes of society, especially among the young, there has been a significant

growth in new religious movements, which include radical environmentalist cults, New

Age paganism, anarchism, anticapitalist and antinuclear groups, and adopted Far Eastern

and South Asian religions and belief systems, including martial arts cults. Cults based on


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popular music and performers engender personal commitment in culturally patterned

ways.

The culture of The United Kingdom is rich and varied, and has been influential on

culture on a worldwide scale.Every country has its own culture, when we study a certain

nation, we will know more about that nation and people there. Similarly, each countrysculture includes many aspects like language, architecture, food, education,science and

technology, art and so on. However, one of the most intersting aspect is food.

Lets get to know more about the culture of the food of The United Kingdom.

II. Traditional food1. AFTERNOON TEAAfternoon tea, that most quintessential of English customs is, perhaps surprisingly,

a relatively new tradition. Whilst the custom of drinking tea dates back to the third

millennium BC in China and was popularised in England during the 1660s by KingCharles II and his wife the Portuguese Infanta Catherine de Braganza, it was not until the

middle of 17th century that the concept of afternoon tea first appeared.

Afternoon tea was introduced in England by Anna, the seventh Duchess of

Bedford, in the year 1840. The Duchess would become hungry around four o'clock in the

afternoon. The evening meal in her household was served fashionably late at eight

o'clock, thus leaving a long period of time between lunch and dinner. The Duchess asked

that a tray of tea, bread and butter (some time earlier, the Earl of Sandwich had had the

idea of putting a filling between two slices of bread) and cake be brought to her room

during the late afternoon. This became a habit of hers and she began inviting friends to

join her.This pause for tea became a fashionable social event. During the 1880's upper-

class and society women would change into long gowns, gloves and hats for their

afternoon tea which was usually served in the drawing room between four and five

o'clock.


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Traditional afternoon tea consists of a selection of dainty sandwiches (including of

course thinly sliced cucumber sandwiches), scones served with clotted cream and

preserves. Cakes and pastries are also served. Tea grown in India or Ceylon is poured

from silver tea pots into delicate bone china cups.

Nowadays however, in the average suburban home, afternoon tea is likely to be

just a biscuit or small cake and a mug of tea, usually produced using a teabag. Sacrilege!

To experience the best of the afternoon tea tradition, indulge yourself with a trip to

one of London's finest hotels or visit a quaint tearoom in the west country. The

Devonshire Cream Tea is famous world wide and consists of scones, strawberry jam and

the vital ingredient, Devon clotted cream, as well as cups of hot sweet tea served in china

teacups. Many of the other counties in England's west country also claim the best cream

teas: Dorset, Cornwall and Somerset.

There are a wide selection of hotels in London offering the quintessential

afternoon tea experience . Hotels offering traditional afternoon tea include Claridges, the

Dorchester, the Ritz and the Savoy, as well as Harrods and Fortnum and Mason.

2. FISH AND CHIPSAhh.... 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 - itsimply 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


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introduced in Londons 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 awooden 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 theordinary 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


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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 chipshops* across the UK - thats eight for every one mcdonalds outlet, making British Fish

and Chips the nation's favourite take-away.

3. YORKSHIRE PUDDINGAn old teacher of mine used to joke that his ex-wife was just like a Yorkshire

Pudding origins in Yorkshire, fat and podgy at the bottom and full of hot air! I am

quite sure there was a certain amount of bias involved in this depiction of his ex-wife, but

the description sums up a Yorkshire Pudding very nicely.

A perfect Yorkshire Pudding mixture needs to be light and airy with the fat in the

bottom of the cooking dish needing to be as hot as possible in order for it to

rise. However, his description may not be entirely accurate; the exact origins of theYorkshire Pudding are unknown, the general consensus being that it is a dish associated

with the North of England. The prefix Yorkshire was first used within a publication by

Hannah Glasse in 1747, in "The Art of Cookery Made Plain and Simple". This

distinguished the light and crispy nature of the batter puddings made in this region from

batter puddings created in other parts of England. Originally, pudding was a meat based,

sausage-like food in Britain; for example, black and white puddings. However, by the


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late 18th Century, the contemporary puddings were no longer meat based and this change

incidentally coincided with the first published mention of the batter pudding. Not only is

the traditional Yorkshire pudding a savoury dish, but it is also served with or before the

main course, not as a pudding or dessert.

The original purpose of serving the batter pudding was not as part of a main meal,

in the way that its served with traditional roast dinners now, but instead served before,with gravy, as an appetiser course. This is because, when meat was expensive the

Yorkshire pudding could act to fill the consumer, meeting the appetites of working men

and allowing the meat to stretch further: Them 'at eats t'most pudding gets t'most meat,

as the saying goes.

The pudding would have originally been cooked beneath the meat (usually beef)roasting on a spit above a fire. This position would have meant that the fats and juices

from the meat could drip onto the batter pudding, flavouring and adding colour. (The

initial name for cooking a batter in this way was Dripping Pudding.) This also meant

that these drippings, essential in the diet, particularly for working men, were utilised

rather than lost to the fire. Sources of these essential fats, particularly in the North of

England, were more difficult to obtain at that time, especially with the cost of meat, so

every drop that could be used, was.

It is traditionally cooked in a large, shallow tin and then cut into squares to be

served, rather than the individual puddings you can buy in supermarkets today. Also, in

todays Sunday roast dinners, Yorkshire puddings are included whatever the choice ofmeat, rather than just with beef as is the tradition. Yorkshire puddings, as the

accompaniment to the British Sunday Roast, have become such a part of the British

institution that they have been nominated their own day of celebration the first Sunday

of February. There are now more modern variations on the earliest Yorkshire pudding

recipes, perhaps the best known being 'Toad in the Hole'. This is where sausages are

cooked within a large Yorkshire pudding and served with onion gravy. It is also common

to be able to buy entire meals with meat, root vegetables and potatoes all served within a


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large, round Yorkshire pudding, almost like a stew or casserole within a batter casing. Of

course the batter recipe (minus the ground pepper) is just like that used for sweet dishes

like pancakes. And this was how leftover Yorkshire pudding pieces were used up;

reheated and served with jam or fruit or syrup the next day. The crispiness of the

Yorkshire pudding meant they kept well to be eaten later, and again, nothing was wasted.

Here is a family recipe for Yorkshire Puddings. The pudding can be cookedtraditionally in a large, shallow roasting tin but it is now common to make individual

Yorkshires in a tartlet tin, heating the fat or oil in each individual hole. For vegetarian

Yorkshire Puddings, vegetable oils can be used in place of the meat juices.

Ingredients

2 heaped serving spoons of flour

2 eggs at room temperature

Milk and water mixed (even parts)

2 tbsp beef dripping

Salt

You will also need a roasting tin which is suitable to be placed on the hob.

Method

Pre-heat the oven to 220C/425F/Gas 7.

Sieve the flour into a bowl and season with a little salt. Gradually add the milk and

water mixture until a consistency of thick double cream is achieved. Leave to stand for at

least an hour.

Just before putting in the oven, whisk two eggs (with an electric whisk if possible)

and add to the mixture, whisking the batter until smooth.

To cook the Yorkshire pudding, remove the meat from the oven and turn the oven up to

the above temperature. Spoon beef fat into the roasting tin and allow it to pre-heat in theoven. When the oven is up to temperature remove the tin and place it over direct heat

until the fat begins to smoke. Pour in the batter. Tip it evenly all round and then place the

tin on a high shelf in the oven and cook the Yorkshire pudding for 30 minutes or until

risen, golden brown and crisp. Serve it cut into squares.

4. THE CORNISH PASTYThe pasty has been a documented part of the British diet since the 13th Century, at

this time being devoured by the rich upper classes and royalty. The fillings were varied

and rich; venison, beef, lamb and seafood like eels, flavoured with rich gravies and fruits.

It wasnt until the 17th and 18th Centuries that the pasty was adopted by miners and farm

workers in Cornwall as a means for providing themselves with easy, tasty and sustainingmeals while they worked. And so the more humble Cornish Pasty was born.

The wives of Cornish tin miners would lovingly prepare these all-in-one meals to

provide sustenance for their spouses during their gruelling days down the dark, damp

mines, working at such depths it wasnt possible for them to surface at lunchtime. A

typical pasty is simply a filling of choice sealed within a circle of pastry, one edge

crimped into a thick crust . A good pasty could survive being dropped down a mine shaft!


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The crust served as a means of holding the pasty with dirty hands without contaminating

the meal. Arsenic commonly accompanies tin within the ore that they were mining so, to

avoid arsenic poisoning in particular, it was an essential part of the pasty.

The traditional recipe for the pasty filling is beef with potato, onion and swede,

which when cooked together forms its own rich gravy, all sealed in its own packet! As

meat was much more expensive in the 17th and 18th Centuries, its presence was scarceand so pasties traditionally contained much more vegetable than today. The presence of

carrot in a pasty, although common now, was originally the mark of an inferior pasty.

Filling ideas are endless however, and can be as diverse as your taste will take you. There

is much debate as to whether the ingredients should be mixed together before they are put

in the pasty or lined up on the pastry in a certain order, with pastry partitions. However,

there is agreement that the meat should be chopped (not necessarily minced), the

vegetables sliced and none should be cooked before they are sealed within the pastry. It is

this that makes the Cornish pasty different from other similar foods.

It was such a commonly used method of eating amongst the miners that some

mines had stoves down the mine shafts specifically to cook the raw pasties. And this is

how the well known British rhyme Oggie, Oggie, Oggie came about. Oggie stems

from Hoggan, Cornish for pasty and it was shouted down the mine shaft by the bal -

maidens who were cooking the pasties, when they were ready for eating. In reply, theminers would shout Oi, Oi, Oi! However, if they were cooked in the mornings, the

pastry could keep the fillings warm for 8-10 hours and, when held close to the body, keep

the miners warm too.It was also common for the pasties to provide not only a hearty,

savoury main course lunch, but also a sweet or fruity desert course. The savoury filling

would be cooked at one end of the crescent and the sweet course at the other end.

Hopefully these ends would be marked on the outside too!


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Superstition and Tradition

The pasty is such a celebrated emblem for Cornwall that when the Cornish Rugby

team play a significant match a giant pasty is suspended above the bar before the game

begins. And, speaking of giant pasties, one Cornish Young Farmers group decided to

celebrate the symbol by creating the largest on record in 1985; 32 feet long! Although

there are now many national businesses that trade in Cornish pasties, any local would tellyou that none compare to traditional home-baked pasties. As with a lot of British cultural

symbols, there are superstitions and beliefs surrounding the humble pasty that have been

passed on through the ages and accepted as ritual. Firstly, it was said that the Devil would

never cross the River Tamar into Cornwall for fear of becoming a filling of a Cornish

pasty after hearing of the Cornish womens inclination to turn anything into a tasty

filling!

The next relates to the crusts of the pasty. A Cornish wife would mark her

husbands pasty with his initials so that if he saved some of his pasty for an afternoon

break, he could distinguish his from his colleagues. It was also so that the miner could

leave part of his pasty and the crust to the Knockers. The Knockers are mischievous

little people, or sprites, who live in the mines and were believed to cause havoc and

misfortune unless they were bribed with small amounts of food. The initials carved into

the pasties, it is assumed, made sure that those miners who left their crusts for the

Knockers could be determined from those who didnt. In the 13th Century when pasties

were part of the diet of the rich and aristocratic, seafood was a common filling. However,in Cornwall, a county much in tune and dependant on the sea, the use of seafood in a

pasty was unthinkable and inappropriate. Amongst the most superstitious of Cornish

fisherman, even having a pasty on board their ship was believed to bring bad tidings!

This belief is thought to have been started by the Cornish tin mining families who didnt

want their ingenious pasty invention to be adopted by the fishing trade. They may not

have wanted another trade to use the idea but when migrants from the Cornish tin mining


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community moved into other counties of England and also across to America, in search

of work, they took with them their pastry crescent filled with a hearty meal.

5. Bubble and squeakBubble and squeakis a traditional British dish made with the shallow-

fried leftover vegetables from a roast dinner. The main ingredients

are potato and cabbage, but carrots, peas, Brussels sprouts, or any other leftover

vegetables can be added. The chopped vegetables (and cold chopped meat if used) are

fried in a pan together with mashed potatoes or crushed roast potatoes until the mixture is

well-cooked and brown on the sides. The dish is so named because it makes bubbling and

squeaking sounds during the cooking process. It is often served with cold meat

fromthe Sunday roast, and pickles or brown sauce, or as an accompaniment to a full

English breakfast.

Ingredients

1 tbsp duck fat, goose fat or butter 4 rashers of streaky bacon, chopped 1 onion, finely sliced 1 garlic clove, chopped 15-20 cooked Brussels sprouts, sliced, or leftover boiled cabbage, shredded 400g cold leftover mashed potatoes, or cold crushed boiled potatoes

Method

Melt the fat in a non-stick pan, allow it to get nice and hot, then add the bacon. As itbegins to brown, add the onion and garlic. Next, add the sliced sprouts or cabbageand let it colour slightly. All this will take 5-6 mins.

Next, add the potato. Work everything together in the pan and push it down so thatthe mixture covers the base of the pan allow the mixture to catch slightly on thebase of the pan before turning it over and doing the same again. Its the bits ofpotato that catch in the pan that define the term bubble and squeak, so be braveand let the mixture colour. Cut into wedges and serve.

III. How to develop the foodGreat Britain - three very different countries, England, Scotland and Wales, each

with a rich and varied history and culture. Perhaps this explains the diversity of its

culinary traditions.The history of Britain has played a large part in its traditions, its

culture - and its food. The Romans for instance brought us cherries, stinging nettles (to be

used as a salad vegetable), cabbages and peas, as well as improving the cultivation of

crops such as corn. And they brought us wine! The Romans were prolific road builders,


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these roads allowing for the first time the easy transportation of produce throughout the

country.

The Saxons were excellent farmers and cultivated a wide variety of herbs. These

were not used just for flavour as they are today but were used as bulk to pad out stews.

The Vikings and Danes brought us the techniques for smoking and drying fish - eventoday the North East coasts of England and Scotland are the places to find the best

kippers - Arbroath Smokies, for example. "Collops" is an old Scandinavian word for

pieces or slices of meat, and a dish of Collops is traditionally served onburns Night (25th

January) in Scotland. York Ham is a great favourite with the British housewife. The first

York Ham is said to have been smoked with the sawdust of oak trees used in the building

of York Minster.

The Normans invaded not only our country but also our eating habits! They

encouraged the drinking of wine and even gave us words for common foods - mutton

(mouton) and beef (boeuf) for example. In the 12th century the Crusaders were the first

Britons to taste oranges and lemons whilst in Jaffa in 1191-2. Britain has always been a

great trading nation. Saffron was first introduced into Cornwall by the Phoenicians at a

very early date when they first came to Britain to trade for tin. Derived from the dried and

powdered stigmas of the saffron crocus, saffron is still used today in British cooking. The

importation of foods and spices from abroad has greatly influenced the British diet. In the

Middle Ages, wealthy people were able to cook with spices and dried fruits from as far

away as Asia. It has been said however that the poor people were lucky to eat at all!

In Tudor times, new kinds of food started to arrive due to the increase in trade and

the discovery of new lands. Spices from the Far East, sugar from the Caribbean, coffee

and cocoa from South America and tea from India. Potatoes from America began to be

widely grown. Eccles Cakes evolved from Puritan days when rich cakes and biscuits

were banned. Turkeys were bred almost exclusively in Norfolk up until the 20th century.In the 17th century, turkeys were driven from Norfolk to the London markets in great

flocks of 500 birds or more. Their feet were sometimes bandaged to protect them. Upon

arrival in London, they had to be fattened up for several days before market. The growth

of the Empire brought new tastes and flavours - Kedgeree, for example, is a version of

the Indian dish Khichri and was first brought back to Britain by members of the East


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India Company. It has been a traditional dish at the British breakfast table since the 18th

and 19th centuries.

Nowadays you can sample cuisines from all around the world - Chinese, Indian,

Italian, French, American, Spanish, Thai, etc., reflecting the ethnic diversity of Britain

today as well as the modern ease of travel. Some would even claim 'Curry' to be a

traditional British dish - although it bears little resemblance to the curries to be found inIndia! So what is British cuisine? Roast Beef and Yorkshire Pudding, Steak and Kidney

Pie, Trifle - these are the dishes that everyone associates with Britain. But like the

country of Britain which is constantly changing and evolving, so is British food, and

whilst today these dishes are 'traditionally British', in the future perhaps dishes such as

the British Curry will join them!

A rather appetising curry dish! Author: stu_spivack. Licensed under the Creative

Commons Attribution-Share Alike 2.0 Generic license.

IV. The food in the modern timeV. The UK recess the American foodVI. Conclusion

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