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Mamedova Svetlana

Historical and ethnographic development of culinary

terms in english

Summary
We may live without poetry, music and art; we may live without conscience, and live without heart; we may live without friends, books; but civilized man cannot live without cooks. The article is devoted to the culinary. Culinary terms (latin “kulinare”- “kitchen”, fig. “food”) i.e. cookery terms in the narrow sense, in a system of food names, lent in the wide sense- terminology, generalizing main notions relating to the art of preparation of dishes.

Foreigner often say that food in Britain is uninteresting and plain, nothing fancy; that it lacks originality and excellence. But British food is not as bad as some people think, especially if it is cooked in the home, where it is possible to time the dishes to perfection.

Today however, English cooking is a germ of a cuisine. It has retained the core of its early culinary history but constantly added to it. Roasts, savoury and sweat pies, stews, and a divers selection of truly delectable (best in the world) puddings/ desserts are still popular.

The great English breakfast (any combination of fried bacon, eggs, sausages, tomatoes, bread, black pudding, baked beans, grilled kidneys and kedgree) whilst not eaten by most people every day, is still loved as Afternoon Tea ( some visitors call it “high” tea) which consists of cakes, biscuits, scones, sandwiches and of course Tea. The Sunday Roast, which can be beef with Yorkshire pudding, lamb, pork, or chicken generally served with roast potatoes and at least 2 vegetables) is also still a tradition which most uphold at least once a month.

A truly electric cuisine…… YES, being an English site we make no excuse for being biased.

Azerbaijan has always been famed for its cookery. The abundance of vegetables, fruit, fragrant herbs and spices have inspired Azerbaijan cooks to invent new and new national dishes which are so distinctive that you can never mix them up with dishes of other peoples.

It deals with the problems of the culinary terms in Azerbaijan and English languages, the ways of their creating, their morphological pecularities and so on.