|Главная Случайная страница
Разделы: Автомобили Астрономия Биология География Дом и сад Другие языки Другое Информатика История Культура Литература Логика Математика Медицина Металлургия Механика Образование Охрана труда Педагогика Политика Право Психология Религия Риторика Социология Спорт Строительство Технология Туризм Физика Философия Финансы Химия Черчение Экология Экономика Электроника
Answer the questions on the text.
1. What are the foreigners’ complaints about British food?
2. What is the Englishman’s first choice and number one?
3. What does the British simple food include?
4. What are British favourites in food?
5. What is a British pudding (ingredients and way of making)?
6. What are expensive and cheap foods?
7. What are convenience foods and the ways they are sold?
8. What snacks are popular?
9. What makes “take-away” food common?
10. What’s the idea of Health Food Stores and what prompts it?
2. The vocabulary to be used:
Cookery book, the first choice, number one in surveys, sole, plaice, flaky pastry, fish fingers, suet, sealed in plastic bags or aluminum foil, chemical fertilizers, additives, cheap, common, ready-to cook, convenience, take-away, factory-made, processed, expensive
AN ENGLISHMAN’S VIEW OF BRITISH FOOD
Before you read:
Have you ever tried English food? Did you like it?
I am always both amused and annoyed when I hear foreign people criticize English food. ‘It's unimaginative’ they say. 'It's boring, it's tasteless, it's chips with everything and totally overcooked vegetables.' 'It's unambitious,' say the French, 'all you do is roasts with jam.' (We eat apple sauce with pork.) That's the bit they find really shocking, but then the French are easily shocked by things that aren't French.
When I ask these visitors where they have experienced English cooking, I am astonished bytheir reply. 'In Wimpy Bars and MacDonald's Hamburger restaurants,' they often say. I have won my case. Their conclusions are inexcusable.
I have a theory about English cooking, and I was interested to read that several famous cookery writers agree with me. My theory is this: Our basic ingredients, when fresh, are so full of flavour that we haven't had to invent sauces and complex recipes to disguise their natural taste. What can compare with fresh peas or new potatoes just boiled (not overboiled) and served with butter? Why drown spring Jamb in wine or cream or yoghurt and spices, when with just one or two herbs it is absolutely delicious?
It is interesting to speculate what part factors such as geography and climate play in the creation of a country's food. We complain about our wet and changeable weather, but it is the rain which gives us our rich soil and green grass. 'Abroad,' says Jane Grigson, poor soils meant more searching for food, more discovery, more invention, whereas our ancestors sat down to plenty without having to take trouble.'
If you ask foreigners to name some typically English dishes, they will probably say 'Fish and chips' and then stop. It’s disappointing, but true, that there is no tradition in England of eating in restaurants, because our food doesn't lend itself to such preparation. English cooking is found in the home, where it is possible to time the dishes to perfection. So it is difficult to find a good English restaurant with reasonable prices.
It is for these reasons that we haven't exported our dishes, but we have imported a surprising number from all over the world. In most cities in Britain you'll find Indian, Chinese, French and Italian restaurants. In London you'll also find Indonesian, Lebanese, Iranian, German, Spanish, Mexican, Greek... Cynics will say that this is because we have no 'cuisine' ourselves, but, well, you know what I think!
1. Find the equivalents to the following words and phrases from the text and write them down:
быть крайне удивлённым, непростительный, размышлять, жаловаться на что-л., предок
2. Answer the questions:
What feelings does the author have, when he hears foreign people criticize English food?
What is the author’s theory about English cooking?
What part do geography and climate play in the creation of a country's food?
Is there any tradition in England of eating in restaurants? Expand on it using the idea from the text.
3. Read the following statements. Are they true or false?
1. The author of the text states, that English food is tasteless.
2. The author says visitors’ conclusions are excusable.
3. The author believes it is interesting to speculate what part factors such as geography and climate play in the creation of a country's food.
4. it is difficult to find a good English restaurant with reasonable prices.
4. Imagine the situation: you are a journalist and you are interviewing the author of the text.