Welsh rarebit bread and butter and occasionally with the vinegar from pickled beetroot. The word "Welsh" may have been adopted because it carries a now-archaic sense in English to mean "foreign, non-native" - an etymological phenomenon seen in its ultimate ancestor, the Proto-Germanic "walhaz" ("foreigner") and many of its descendants like the dated sense of German (Romance-speaker). It is also possible that the dish was attributed to the Welsh because they were considered particularly fond of cheese, as evidenced by Andrew Boorde in his "Fyrst Boke of the Introduction of Knowledge" (1542), when he wrote "I am a Welshman, I do love
Welsh cuisine there has been a significant rise in "gastropubs", as there has around the United Kingdom. Welsh cuisine Welsh cuisine encompasses the cooking traditions and practices associated with the country of Wales and the Welsh people. While there are a large number of dishes that can be considered Welsh due to their ingredients and/or history, dishes such as cawl, Welsh rarebit, laverbread, Welsh cakes, bara brith and the Glamorgan sausage have all been regarded as symbols of Welsh food. Some variation in dishes exists across the country, with notable differences existing in the Gower Peninsula, an historically isolated rural area which