Laser b1 stunden’s book страницы 42-43​

British cuisine — the practice and traditions of cooking in the UK[1]. The British kitchen has established a reputation not too subtle, but pay attention to the quality of ingredients, which are usually of local production[2]. Sauces and condiments traditional British cooking is also relatively simple and they are used to highlight the natural taste of the food, and not to change it. In the heyday of Britain as a colonial power, the British cuisine has greatly influenced cooking "overseas" countries, primarily India[3]. So for example the Anglo-Indian dish of chicken Tikka masala is a true British "national dish". The British cuisine has established stigma "devoid of imagination and heavy", she has received international recognition only as a full Breakfast and traditional Christmas lunch. This reputation is especially strengthened during the First and Second world wars, when the UK government introduced rationing of food. Traditional British dishes include fish and chips, potato casserole with meat and mashed potatoes.
British cuisine has several national and regional variants, such as English cuisine, Scottish cuisine, Welsh cuisine, Gibraltarian cuisine and Anglo-Indian cuisine, each of which developed their own regional or local dishes, many of which were named for the places of origin of products, such as Cheshire cheese, the Yorkshire pudding[4] and Welsh...

Кук был известен своим терпимым и дружеским отношением к коренным жителям посещаемых им территорий. Совершил своеобразную революцию в мореплавании, научившись успешно бороться с такой опасной и широко распространённой в то время болезнью, как цинга. Смертность от неё во время его плаваний практически была сведена к нулю. В его плаваниях принимала участие целая плеяда знаменитых мореплавателей и исследователей, таких как Джозеф Банкс, Уильям Блай, Джордж Ванкувер, Иоганн Рейнгольд и Георг Форстер.