English cuisine/ja: Difference between revisions

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===ヨーロッパ料理===

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[[Italian cuisine]] ~~is the most popular~~ [[Mediterranean cuisine]] ~~in England. In its current form, inspired by~~ [[Elizabeth David]], its rise began after 1945. There were some Italian restaurants before World War II, but they mostly served a generalised haute cuisine. Soon after the war, Italian coffee bars appeared, the first places to trade on their Italian identity; they soon started to sell simple and cheap Italian food such as [[minestrone]] ~~soup,~~ [[spaghetti]] ~~and~~ [[pizza]]~~. From the early 1960s, the slightly more elegant~~ [[trattoria]] ~~restaurants offered "Italian specialities" such as~~ [[Lasagna|~~lasagne~~]] ~~verdi al forno (baked lasagne, coloured with spinach). Other Mediterranean influences include~~ [[Greek cuisine|~~Greek~~]] [[moussaka]], [[feta]] ~~and~~ [[taramasalata]], [[Turkish cuisine|~~Turkish~~]] [[doner kebab|~~doner~~]] ~~and~~ [[shish kebab|~~shish~~]] ~~kebabs, and~~ [[Middle Eastern cuisine|~~Middle Eastern~~]] [[hummus]].

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 ===ヨーロッパ料理===
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+[[Italian cuisine/ja|イタリア料理]]は、イングランドで最も人気のある[[Mediterranean cuisine/ja|地中海料理]]である。現在の形は[[:en:Elizabeth David|エリザベス・デイヴィッド]]に触発され、その台頭は1945年以降に始まった。第二次世界大戦前にもイタリア料理レストランはいくつかあったが、それらは主に一般的な高級料理を提供していた。戦後すぐにイタリアンコーヒーバーが現れ、初めてイタリアらしさを売りにした。彼らはすぐに[[minestrone/ja|ミネストローネ]]スープ、[[spaghetti/ja|スパゲッティ]]、[[pizza/ja|ピザ]]のようなシンプルで安価なイタリア料理を売り始めた。1960年代初頭からは、もう少し上品な[[:en:trattoria|トラットリア]]レストランが、ラザニア・ヴェルディ・アル・フォルノ（[[Lasagna/ja|ほうれん草]]で色付けした焼きラザニア）のような「イタリア料理のスペシャリティ」を提供するようになった。他の地中海の影響としては、[[Greek cuisine/ja|ギリシャ]]の[[moussaka/ja|ムサカ]]、[[feta/ja|フェタチーズ]]、[[taramasalata/ja|タラモサラタ]]、[[Turkish cuisine/ja|トルコ]]の[[doner kebab/ja|ドネルケバブ]]や[[shish kebab/ja|シシケバブ]]、[[Middle Eastern cuisine/ja|中東]]の[[hummus/ja|フムス]]などがある。
-[[Italian cuisine]] is the most popular [[Mediterranean cuisine]] in England. In its current form, inspired by [[Elizabeth David]], its rise began after 1945. There were some Italian restaurants before World War II, but they mostly served a generalised haute cuisine. Soon after the war, Italian coffee bars appeared, the first places to trade on their Italian identity; they soon started to sell simple and cheap Italian food such as [[minestrone]] soup, [[spaghetti]] and [[pizza]]. From the early 1960s, the slightly more elegant [[trattoria]] restaurants offered "Italian specialities" such as [[Lasagna|lasagne]] verdi al forno (baked lasagne, coloured with spinach). Other Mediterranean influences include [[Greek cuisine|Greek]] [[moussaka]], [[feta]] and [[taramasalata]], [[Turkish cuisine|Turkish]] [[doner kebab|doner]] and [[shish kebab|shish]] kebabs, and [[Middle Eastern cuisine|Middle Eastern]] [[hummus]].
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