The history behind the traditional British Sunday Roast
25 September 2016 • Author(s): New Food
What makes the traditional British Sunday Roast tick?
A large meal following church on a Sunday has long been a tradition in many European and Western countries. For Catholics and many Anglicans, Friday is a day of abstention from meat and dairy, while on Sunday it is permitted. Perhaps this goes some way to explaining why the British have long leaned towards the hearty, warm, traditional meal for comfort. Particularly once the winters have arrived, many Britons will agree, nothing quite beats a Sunday Roast…
With the following visual explanation, New Food uncovers the history behind the tradition, dissecting each aspect of what is arguably the most British of Roast dinners:
With thanks to James Ferguson
ABF Ingredients ANDEROL EUROPE BV Armfield Ltd Avantes Berndorf Band GmbH BIOTECON Diagnostics GmbH Cargo Oil AB Elea GmbH Engilico FUCHS LUBRITECH GmbH GLOBALG.A.P. Foodplus GmbH InS Services (UK) Ltd IONICON Analytik GmbH JAX INC. JBT Corporation LUBRIPLATE Lubricants Company NETZSCH Pumpen & Systeme GmbH NSF International Ocean Optics PCE Instruments UK Ltd R-Biopharm Rhone Ltd Randox Food Diagnostics Stancold SteriBeam The Tintometer® Group TOMRA Sorting Food Uhde High Pressure Technologies GmbH Verder UK Ltd Verner Wheelock Vikan UK Ltd