Vocabulary notes

affluent - приток (реки)

(to) commemorate - почтить память (в письменном обращении или каким-либо другим образом; отмечать, праздновать

cosmopolitan – космополит; космополитический

diverse - многообразный, различный, разнообразный, разный; разнотипный

dwelling - жилище, (жилой) дом, жилье; местожительство; проживание

feasting - празднование, торжество

fireplace – камин

precedent - предшествующий, предыдущий; превосходящий

(to) reinforce - укреплять, усиливать; повторять с новыми силами

remembrance - воспоминание, поминовение; память (Remembrance Day, Remembrance Sunday — день памяти погибших в первую и вторую мировые войны)

rural areas - сельский район

Trooping the Colour - вынос знамени, торжественный развод караулов с выносом знамени (проводится ежегодно в Лондоне на плац-параде конной гвардии (Horse Guards Parade) в официальный день рождения монарха. Навстречу монарху выносят знамя гвардейского полка, несёт караульную службу во дворце в текущем году)

urban area - городской район

British cuisine

English cuisine has traditionally been based on beef, lamb, pork, chicken, and fish, all cooked with the minimum of embellishment and generally served with potatoes and one other vegetable.

Traditional British food usually includes dishes such as fish and chips, roast dishes of beef, lamb, chicken and pork, both sweet and savoury pies and puddings, as well as regional dishes such as the Cornish pasty and Lancashire Hotpot.

The Sunday roast is perhaps the most common feature of English cooking. The Sunday dinner traditionally includes roast potatoes accompanying a roasted joint of meat such as roast beef, lamb, or a roast chicken and assorted vegetables, themselves generally roasted or boiled and served with a thick gravy.

Yorkshire pudding and gravy is now often served as an accompaniment to the main course.

Fish and chips, traditionally wrapped in old newspapers to keep warm on the journey home, has long been one of England's most popular carryout dishes. It is possibly the most popular and uniquely English dish, and is traditionally served with a side order of mushy peas with salt and vinegar as condiments. The advent of take-away foods during the industrial revolution led to foods such as fish and chips, mushy peas, and steak and kidney pie with mashed potato (pie and mash).

The full English breakfast (also known as "cooked breakfast" or "fried breakfast") also remains a culinary classic. Its contents vary, but it normally consists of a combination of bacon, grilled tomatoes, fried bread, black pudding, baked beans, fried mushrooms, sausages, eggs (fried, scrambled or boiled) and other variations on these ingredients and others.

By convention, at least for middle-income households, the main family meal of the week was the “Sunday joint” when a substantial piece of beef, lamb, or pork was roasted in the oven during the morning and served around midday.

The English sausage is distinctive, being made of fresh meat and rarely smoked, dried, or strongly flavoured. A variant of the sausage is the black pudding. It is made from pig's blood. Pig's trotters, tripe and brawn are also traditional fare in the North.

Pies, originally a way to preserve food, have long been a mainstay of English cooking. Meat pies are generally enclosed with fillings such as chicken and mushroom or steak and kidney (originally steak and oyster). Pork pies are almost always being eaten cold. Open pies or flans are generally served for desert with fillings of seasonal fruit. Another kind of pie is topped with mashed potato — for instance, shepherd's pie, with lamb, cottage pie, with beef, or fisherman's pie.

Britons make kippers, ham, bacon and a wide variety of pickled vegetables. Scottish smoked fish — salmon and Arbroath smokies — is particularly prized.

A formal teatime meal often may include scones with jam and butter or clotted cream. There are also butterfly cakes, simple small sponge cakes which can be iced or eaten plain. Nationwide, assorted biscuits and sandwiches are eaten. At home, the British have many original home-made desserts such as rhubarb crumble, bread and butter pudding, trifle and spotted dick. The traditional accompaniment is custard, known as crème anglaise (English sauce or English Cream). The dishes are simple and traditional, with recipes passed on from generation to generation. There is also Christmas pudding.

Tea itself, usually served with milk, is consumed throughout the day and is sometimes drunk with meals. In recent years herbal teas and speciality teas have also become popular.