Mr. Bean

Mr. Bean is a British sitcom created by Rowan Atkinson and Richard Curtis, and starring Atkinson in the title role. Atkinson co-wrote all fifteen episodes with either Curtis, Robin Driscoll, or both, with Ben Elton co-writing the pilot. Thirteen of the episodes were broadcast on ITV, from the pilot on 1 January 1990, until "Goodnight Mr. Bean" on 31 October 1995. A clip show, "The Best Bits of Mr. Bean", was broadcast on 15 December 1995, and one episode, "Hair by Mr. Bean of London", was not broadcast until 2006 on Nickelodeon.

Based on a character originally developed by Atkinson while he was studying for his master's degree at Oxford University, the series follows the exploits of Mr. Bean, described by Atkinson as "a child in a grown man's body", in solving various problems presented by everyday tasks and often causing disruption in the process. Bean rarely speaks, and the largely physical humour of the series is derived from his interactions with other people and his unusual solutions to situations. The series was influenced by physical performers such as Jacques Tati and comic actors from silent films.

Food and Drink

Food and Drink is a long-running British television series on BBC Two. First broadcast between 1982 and 2002, it was the first national television programme in the UK to cover the subject of food and drink without cookery and recipe demonstrations.

History

Created in 1982 by BBC producer Henry Murray from an original idea by Jancis Robinson, Fay Maschler and Paul Levy, the first series was presented by Simon Bates and Gillian Miles, and introduced Jilly Goolden in her first regular television appearances as the programme's wine expert.

Russell Harty presented filmed location reports from exceptional restaurants around Britain. This series featured the innovative idea of a small contributing audience of 20 people who were called "tasters and testers". The first series broadcast in the summer months but was instantly successful, drawing an average audience of 1.5 million a week, a high rating for BBC Two in the summer in the 1980s.

Later series were presented by Chris Kelly and chef Michael Barry with wine experts Jilly Goolden and Oz Clarke.

Bean

Bean (/ˈbiːn/) is a common name for large plant seeds of several genera of the family Fabaceae (alternately Leguminosae) which are used for human or animal food.

Terminology

The term bean originally referred to the seed of the broad or fava bean, but was later expanded to include members of the New World genus Phaseolus, such as the common bean and the runner bean, and the related genus Vigna. The term is now applied generally to many other related plants such as Old World soybeans, peas, chickpeas (garbanzo beans), vetches, and lupins.

Bean is sometimes used as a synonym of pulse, an edible legume, though the term pulses is more correctly reserved for leguminous crops harvested for their dry grain. The term bean usually excludes crops used mainly for oil extraction (such as soy-beans and pea-nuts), as well as those used exclusively for sowing purposes (such as clover and alfalfa). Leguminous crops harvested green for food, such as snap peas, snow peas, and so on, are not considered beans, and are classified as vegetable crops. According to the United Nations Food and Agriculture Organization the term bean should include only species of Phaseolus; however, a strict consensus definition has proven difficult because in the past, several species such as Vigna angularis (azuki bean), mungo (black gram), radiata (green gram), aconitifolia (moth bean)) were classified as Phaseolus and later reclassified. The use of the term bean to refer to species other than Phaseolus thus remains. In some countries, the term bean can mean a host of different species.

English language

English is a West Germanic language that was first spoken in early medieval England and is now a global lingua franca. It is an official language of almost 60 sovereign states, the most commonly spoken language in the United Kingdom, the United States, Canada, Australia, Ireland, and New Zealand, and a widely spoken language in countries in the Caribbean, Africa, and South Asia. It is the third most common native language in the world, after Mandarin and Spanish. It is the most widely learned second language and is an official language of the United Nations, of the European Union, and of many other world and regional international organisations.

English has developed over the course of more than 1,400 years. The earliest forms of English, a set of Anglo-Frisian dialects brought to Great Britain by Anglo-Saxon settlers in the fifth century, are called Old English. Middle English began in the late 11th century with the Norman conquest of England.Early Modern English began in the late 15th century with the introduction of the printing press to London and the King James Bible as well as the Great Vowel Shift. Through the worldwide influence of the British Empire, modern English spread around the world from the 17th to mid-20th centuries. Through all types of printed and electronic media, as well as the emergence of the United States as a global superpower, English has become the leading language of international discourse and the lingua franca in many regions and in professional contexts such as science, navigation, and law.

Cuisine

A cuisine (/kwɪˈziːn/ kwi-ZEEN; from French [kɥizin], in turn from Latin coquere "to cook") is a style of cooking characterized by distinctive ingredients, techniques and dishes, and usually associated with a specific culture or geographic region. A cuisine is primarily influenced by the ingredients that are available locally or through trade. Religious food laws, such as Hindu, Islamic and Jewish dietary laws, can also exercise a strong influence on cuisine. Regional food preparation traditions, customs and ingredients often combine to create dishes unique to a particular region.

Factors that affect a cuisine

Some of the elements that have an influence on a region's cuisine include the area's climate, which in large measure determines the native foods that are available, the economic conditions, which affect trade and can affect food distribution, imports and exports, and religiousness or sumptuary laws, under which certain foods and food preparations are required or proscribed.

Climate also affects the supply of fuel for cooking; a common Chinese food preparation method was cutting food into small pieces to cook foods quickly and conserve scarce firewood and charcoal. Foods preserved for winter consumption by smoking, curing, and pickling have remained significant in world cuisines for their altered gustatory properties even when these preserving techniques are no longer strictly necessary to the maintenance of an adequate food supply.