How Colonization Impacted food Tradition

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How Colonization Impacted Food Traditions

Not only did the colonies contribute to British cuisines, but they also re-shaped the food traditions along the time. The nineteenth-century termed as a period of rapid social transformation as new dietary practices emerged in this era. During this time, the choice and preparation of foods, meal times and order of service were socially important and defined class demarcation (Leong-Salobir, 2011).

Gender role – Men regarded as the head, sole breadwinner of the family (Encyclopedia Britannica, n.d.) House-maker, food preparation, food consumption, such tasks became housewifely responsibility. The role of a memsahib became remarkably important for an imperial household (Leong-Salobir, 2011).



New food - Food manufacturers began to produce exotic foods such as pickles, sauces, curry powders etc. The eating habits of returning East India Company merchants and officials had popularized curries in private homes and coffee houses in the eighteenth century. (Leong-Salobir,2011). Curries featured as breakfast menus in the renowned magazines of that time. Anglo-Indian cuisine was invented during the British Rule in India when British housewives were interacting with their Indian cooks and merging two cuisines to make one.

Mealtimes - During Queen Victoria’s period, there were three established meal times, breakfast, lunch and dinner. The working classes had their dinner at midday and tea in the evening, while servants and children had lunch as the main meal of the day. In the late eighteenth century, dinner was consumed at five or six o’clock, however, by the nineteenth century, the dinner timings became eight, nine or ten o’clock. The supper was replaced by tea, coffee and cake.



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