Follow by Email

Wednesday, February 9, 2011

AMERICAN ETHNIC FOOD

Warming-up
ACTIVITY 1: Predicting Similarities
Write as many entries as possible under each heading, either from your knowledge, or from what you imagine or guess to be true.
We are both …
We both have …
We both like …
When we were younger we both used to ...
In the future both of us will probably …
****************************
sports fanatics =  love to play or watch sports
bookworms = to love to read
gamblers = to like to take chances
clotheshorses = are very fashion-conscious and often have a lot of clothes or spend a lot of time and money on their wardrobes
food freaks = really love food and eating
homebodies = prefer staying home to going out
workaholics = are very hard workers and often work and often work overtime
couch potatoes = prefer watching TV or reading to going out or getting exercise
Activity 2: IDEAL PEOPLE
What is the ideal parent, friend, or partner like? What are two qualities each should have and two qualities each should not have?
                           The person should be ...                The person should not be ...
The ideal parent
The ideal friend
The ideal partner

WATCHING A MOVIE "United Tastes of America" (Dorinda Hafner)
Dorinda Hafner. Devoting her life to collecting recipes from around the world - and revealing the rich stories behind them - Dorinda now focuses her passion for food onto our great American landscape.
Video 1. 
Italian American Tastes
Jewish American Tastes
Southwestern Tastes
Chines American Tastes
Video 2. 
African American Tastes
Cajun Tastes
German American Tastes
Native American Tastes
Read more: http://en.wikipedia.org/wiki/Dorinda_Hafner
http://www.dorindahafner.com/uta.html
http://www.youtube.com/watch?v=pzjZUZpVhk4&feature=related
http://www.youtube.com/watch?v=kQai94HfBpI&feature=related
http://www.neatorama.com/2010/06/24/american-ethnic-food/
DISCUSSION: 10 Foods that Make America Great 
1.  10 Foods that Make America Great 
2.Hamburgers. Apple pie. Potato chips. Foods that helped shape American nation. What is more? New England clam chowder (Massachusetts), Pastrami (New York), Shoofly pie (Pennsylvania), Smithfield ham (Virginia).
3.The United States is a land of delicious eating from coast to coast and neighborhood to neighborhood. But its cultural and culinary mix makes it impossible to characterize.
4.Americans eat a lot. Most of Americans don't eat at home but prefer to go to restaurants. They can choose from many kinds of restaurants. There is a great number of ethnic restaurants in the United States. Italian, Chinese and Mexican food is very popular. An American institution is the fast food restaurant, which is very convenient but not very healthy. However there are some principles of American cuisine (if we may call it so). Americans drink a lot of juices and soda, eat a lot of meat, fruits and vegetables, not much bread. In the morning Americans have cereal or scrambled eggs, milk or orange juice.
5."There is no American food. When we begin to list American foods, either we talk about regional things like lobster or shrimp Creole, or we talk about spaghetti and pizza and hot dogs...One could argue it's what makes us great. The fact that we don't have a cuisine is a measure of our democracy and of our ethnic heterogeneity." —Sidney Mintz, Anthropologist
6.The United States is a land of delicious eating from coast to coast and neighborhood to neighborhood. But its cultural and culinary mix makes it impossible to characterize.
7.Native American cuisine is corn, beans and squash.



8.Some of the strongest influences on US cuisine came from African slaves. Techniques including smoking meats, frying grains and legumes into fritters, boiling leafy green vegetables, and making up hot, spicy sauces.
9.The Northeast of the USA – of the English origins
turkey, maple syrup, lobster, clams, cranberries and always corn.
Indian pudding, Boston brown bread, clam chowder and Maine boiled lobster.
10.Of all Southern dishes, fried chicken achieved the most popularity outside the region. Bacon and salt pork appear as flavoring agents with greens and beans. Ham biscuits are a classic accompaniment to breakfast and dinner.
11.Southern Louisiana has given rise to two major cuisines. Outsiders easily confuse Creole and Cajun cooking and with good reason. Both reflect French influences.
12.Creole cooking is city food and grows out of the region's earliest colonial history. The overseas French mingled their own cuisine with local ingredients and were strongly influenced by Spanish, African and Caribbean food.
13.North of the Deep South produced a rice-based cuisine. Specialties such as Hoppin' John — cooked rice and black-eyed peas flavored with salt pork — and Charleston Red Rice are just two of many local rice dishes. Seafood specialties include the famous Charleston She-Crab Soup.
14.On the other hand, Cajun cuisine is the food of country folk. The French inhabitants of Nova Scotia were expelled by the British in 1755. Cajun food is often cooked all in one pot, using relatively few herbs but served with plenty of hot sauce.
15.Southwest cuisine may well qualify as the oldest US regional style. 1845. Its contemporary cuisine bears a strong family resemblance to Mexican food. It still draws heavily on native foodstuffs, in particular corn, beans and chilies.
16.Germans moving into the Midwest helped make Milwaukee the nation's beer capital. Their insatiable love of sausages left a permanent imprint on the nation's tastes. After all, what's a ball game without a hot dog?
17.But perhaps no ethnic group has exercised as much influence on American eating as the Italians who began arriving in the late nineteenth century. Not surprisingly, Southern Italian food was the first to affect US cooking.
18.By the beginning of World War II, selected Italian dishes had become as American as apple pie. The first to enter the US lexicon was spaghetti with tomato sauce followed soon after by all manner of pastas. Pizza took off after World War II and Chicago became the center for a deep-dish double-crusted style that has since spread nationwide as "Chicago pizza."
19.Chinese food arrived with the first laborers brought over to build the railroads. Chinese food is now inseparably lodged in the American smorgasborg.
20.The Vietnam war. Thai food with its balance of sweet, sour, salt and spice buffered by the richness of coconut milk suddenly became the hottest item on the culinary landscape. Southeast Asian food is now an important part of the US culinary scene and promises to grow.
21.But just what is California cuisine? Good question. Historically, California cuisine was a reaction against attempts to reproduce European culinary traditions at all costs and at all times of the year. California cuisine — no longer limited to California — means using only what's in season and perfectly fresh. California's fields burst with bok choy, Chinese broccoli, lemon grass, Thai basil and Vietnamese mint. Summer brings heirloom tomatoes and tomatillos, avocados and Asian pears, infinite varieties of peppers. Nothing but the freshest ingredients means you can still recreate much of the world's food.
22.All of which gives rise to fusion cuisine, the newest and sometimes strangest phenomenon on the US table. The notion behind fusion is to take ingredients from more than one cuisine, mix them together and create something new.
VOCABULARY
1. Pastrami - Am. dish
2. Shoofly pie - Am. dish 
3. Smithfield ham - Am. dish
4. a lobster – омар
5. a shrimp – креветка 
6. heterogeneity –гетерогенність 
7. beans -квасоля 
8. a squash –гарбуз 
9. corn - кукурудза
10. frying grains – смажені зерна
11. legumes into fritters- бобові оладки
12. boiling leafy green vegetables – варіння зеленолистових овочів
13. spicy sauces – пряні соуси
14. a turkey – індичка
15. maple syrup – кленовий сироп 
16. clams - молюски
17. cranberries - журавлина
18. Indian pudding — індіанський пудинг
19. Boston brown bread — бостонський чорний хліб
20. clam chowder — юшка з молюсок
21. Maine boiled lobster – варені омари
22. Creole and Cajun cooking = Am cuisine of the French origin
23. to expel – виганяти
24. herbs – трави
25. chilies – чилі
26. insatiable – ненаситний
27. smorgasborg – шведський стіл
28. Thai food – тайська кухня
29. bok choy – китайська кухня
30. fusion cuisine – комбінована кухня


No comments:

Post a Comment