Министерство образования Республики Беларусь

Учреждение образования
“Гомельский государственный университет
имени Франциска Скорины”

О.А. Дегтярёва, Е.В. Карпова

АНГЛИЙСКИЙ  ЯЗЫК 

Практическое пособие  по теме
“MEALS” для студентов
специальностей 1 – 21 05 01 “Белорусская филология”
		    1 – 21 05 02 “Русская филология”

Гомель 2007

УДК  811.111 (075.8)
 ББК  81.432.1-923.2
          Д  293

Рецензенты:
       кафедра теории и практики английского языка учреждения образования 
      “Гомельский государственный университет имени Франциска Скорины”

Рекомендовано к изданию научно-методическим советом учреждения образования “Гомельский государственный университет имени Франциска Скорины” 

    Дегтярёва, О.А.
 Д 293    Английский язык [Текст] :  практическое пособие по теме
              “MEALS” для студентов специальностей  1-21 05 01
              “Белорусская филология”,1-21 05  02 “Русская филология”/
               О.А.Дегтярёва, Е.В.Карпова; Мин-во образ.  РБ,     
              Гомельский государственный университет им. Ф. Скорины.
               – Гомель: УО “ГГУ им.Ф.Скорины,  2007. – 62 с.

Практическое пособие адресовано студентам 1 курса филологических специальностей.

                                                                               УДК  811.111(075.8)
                                                                               ББК   81.432.1-923.2

                                                 © О.А.Дегтярёва, Е.В.Карпова, 2007
                                                 © УО “ГГУ им. Ф. Скорины”,  2007

СОДЕРЖАНИЕ
Введение…………………………………………………………4

British Food……………………………………………………….5

Drinks……………………………………………………………12

Food and Meals …………………………………………………19

Food, Glorious Food …………………………………………….30

This Looks Delicious! …………………………………….............33

Do You Eat The Right Food? …………………………………...37

Table Manners  ………………………………………………….43

Eating Out ………………………………………………………49

Литература …..…………………………………………………60

ВВЕДЕНИЕ

	Основной целью практического пособия является развитие и совершенствование навыков устной и письменной речи студентов филологических специальностей по теме “MEALS”.
	В  пособии использованы актуальные аутентичные тексты, заимствованные из англоязычных источников, система проблемных, аналитических упражнений по обучению диалогической и монологической речи, которые предусматривают усвоение активного словаря, речевых образцов,  содержания текстов, а также активные формы речевой деятельности такие как ролевая игра, диспут, дискуссия и др.
В основу системы речевых упражнений положены следующие методические принципы: 1) сознательности, 2) коммуникативной направленности, 3) последовательности, 4) перехода от упражнений репродуктивного 
	Авторы ориентировались на коммуникативный подход к преподаванию практики устной и письменной английской речи, предоставляя студентам возможность рационально сочетать различные формы работы – индивидуальную, парную, фронтальную.

      BRITISH FOOD

    Vocabulary exercises

Ex. 1 Find in the text, translate and memorize the following words and word combinations.

shepherd pie, spuds, croissant, consistency, kippers, “bangers and mash”, toad in the hole, jacket potatoes, clam, junk food, scrambled eggs, poached eggs, clam chowder, hash brown.

Ex. 2 Pronounce the following geographical names and try to remember them.

Lancashire, Yorkshire, Cornish, Cheddar, Cheshire, Leicestershire, Double Gloucester, Caerphilly, Wensleydale, Stilton.

Ex. 3 Match the following definitions with the words from ex.1.

1 a type of fish that has been cut open, salted and hung in smoke
2 sausages and potatoes
3 sausages baked in batter
4 cottage pie
5 baked in their skins
6 the degree of thickness or firmness that a liquid substance has
7 a type of light bread roll, shaped in a curve, that’s eaten with butter at breakfast
8 food that’s not very good for you but that’s ready to eat or easy to prepare
9 a type of shellfish
10 cooked beaten eggs in a pan
11 cooked by simmering it in a small amount of  liquid
 potatoes
12 a thick soup containing clams
 potato pancakes, often served at breakfast

Ex. 4 Match English and Russian word combinations.

preserve				аромат, запах
flavour					острое блюдо, 
                                                           подаваемое до или  
                                                           после обеда 
rarebit					заготавливать
                                                           впрок, 
                                                           консервировать
savoury				гренки с сыром
kidney pudding			почечная колбаса
horseradish sauce			телячий рубец с
                                                           потрохами и 
                                                           приправой
haggis					клюквенный соус
cranberry sauce			сельдь
plaice					макрель, скумбрия
cod					соус из хрена
mackerel				камбала
herrings				горячая сдоба, 
                                                           оладьи
suet					почечное или 
                                                           нутряное сало
muffins				треска
crumpet				имбирь
doughnut				тонкое сухое 
                                                           печенье
ginger					ириска
custard					сдобная пышка
crackers				пончик (жареный
                                                           пончик)
toffee					сладкий крем из
                                                           яиц и молока

Ex. 5 Complete each sentence with the missing word, using your active vocabulary.

1 Traditional methods of... meat and fish, such as salting and smoking are no longer necessary.
2 Scotland has its traditional...
3 Sauces that traditionally accompany meat are … for beef and...for turkey.
4 Eggs are eaten boiled, fried, poached or ...
5 Puddings of all kinds are typically British, and the word itself can describe both ...and sweet dishes.
6 Water biscuits or ...are usually eaten with cheese.
7 For tea, ... muffins, toasted teacakes and buns are often eaten.
8 Many popular types of confectionary include … marshmallows, mints and boiled sweets.
9 Welsh ...is a popular dish of toasted cheese.
10 In recent years there has been an increase of unhealthy...foods.
11 Gingerbread isn`t bread but… flavoured cake.
 
Ex. 6 Work in pairs.

1 What do you know about British food?
2 Name one popular British dish.
3 Name one popular British snack.
4 What do they have for breakfast?

Ex. 7 Read and translate the text.

BRITISH FOOD

     Traditional British food, with its emphasis on pudding, pies, cakes, meat dishes and fried food, no longer forms a main part of most people’s diet because of the trend towards lighter, more easily prepared food. Traditional methods of preserving meat and fish, such as salting and smoking, are no longer necessary and food such as kippers (smoked herrings), salt pork and beef, and bacon are eaten less frequently than before. Nevertheless, many traditional dishes survive, especially those associated with special occasions.
     There are many regional dishes, usually named after a country, such as Lancashire hotpot, roast beef and Yorkshire pudding, and Cornish pasties, which are popular all over the country. There are many different kinds of regional cheese, including the best-known, Cheddar, as well as Cheshire, Leicestershire, Double Gloucester, Caerphilly, Wensleydale and Stilton, each with its own distinctive colour, flavour and consistency. Welsh rarebit is a popular dish of toasted cheese.
      The British have always liked meat dishes, from the traditional roast beef to popular favourites such as ‘bangers and mash’ ( sausages and potatoes), shepherd’s pie (also called cottage pie), toad in the hole (sausages baked in batter), steak and kidney pudding, mixed grill, steak, and bacon and eggs. Scotland has its  traditional haggis. Beef, lamb, mutton, pork and chicken are the most common kinds of meat. Sauces that traditionally accompany meat are mint sauce for lamb, horseradish sauce for beef, apple sauce for pork and cranberry sauce for turkey.
       Fish and chips is favourite fish dish, although fish fingers and fish cakes are also popular, especially with children. Kippers are eaten either for breakfast or supper. Plaice, cod, herrings and mackerel are the most common kinds of fish. Trout and salmon are usually considered a luxury, especially when they have been smoked.
        Eggs are eathen boiled, fried, poached or scrambled, with boiled eggs usually preferred soft, and traditionally cooked for three minutes.
      Potatoes (‘spuds’) are one of the most common vegetables, served either as chips, roast or mashed potatoes, or baked in their skins (jacket potatoes).
      Breakfast often begins with fruit juice, followed by cereal to which milk and sugar are added. Some people, especially in Scotland, still prefer porridge to cereal, and eat it with milk and sugar or salt. A traditional English breakfast also includes a cooked dish such as bacon and eggs, but few people eat this nowadays, preferring a lighter ‘continental’ breakfast. Toast and marmalade, and tea or coffee, complete the meal.
      Puddings of all kinds are typically British, and the word itself can describe both savoury and sweet dishes, or mean simply ‘dessert’ in general. Among the best-known sweet dishes are rise pudding, bread-and-butter pudding, steamed pudding, suet pudding and Christmas pudding. Plum pudding (which does not contain plums) is another for Christmas pudding. Other familiar desserts are fruit-based ones such as apple pie or gooseberry fool.
      There are many varieties of break and cake. Bread is white or brown. There are different kinds of  loaf, including the specially shaped cottage loaf and cob loaf. For a ‘continental’ breakfast, many people now prefer French-type rolls such as croissants.
       For tea, crumpets, muffins, toasted teacakes and buns are often eaten, espesially in winter. Otherwise bread and butter with jam, honey, meat or fish paste or some other spread is usual for the meal.
       A cake can be large, needing to be cut or sliced, or small, for one person. Gingerbread is not bread but a ginger-flavoured cake. Bath buns, Chelsea buns and doughnuts are all made from bread dough. The many different kinds of biscuit include chocolate digestive biscuits, ginger nuts and custard creams. Water biscuits or cream crackers are usually eaten with cheese.
       Some foods are traditionally prepared for particular festival or celebration. Christmas pudding is eaten at Christmas, pancakes are often served (as sweet course, with lemon and sugar) on Shrove Tuesday, and hot cross buns are eaten on Good Friday. Special big cakes are prepared for weddings and birthdays. Wedding cakes are usually elaborately iced and decorated with two or more tiers; birthday cakes are also normally iced, with the person’s age shown by the number of small  candles stuck in the icing.
      The Brithish enjoy eating sweets, especially chocolate, and the many popular types of confectionery include toffee, marshmallows, mints and boiled sweets. Sticks of rock are traditionally popuiar in holiday resorts, as are ice cream, candy floss and other’ fun foods’.
      In recent years there has been an increase in the consumption of ‘convenience’ and unhealthy ‘junk’ foods, but also a growing interest in healthy, natural or ‘organic’ foods. At the same time, the British diet now includes many dishes that would formerly have been regarded as exotic or unusual. Among the most popular are Chinese, Indian and Italian, which have largely been popularized by ethnic restaurants.
       In the USA too the food of  many different nationalities has become part of the national diet. Particularly American dishes, though, are clam chowder (a thick soup containing clams), southern fried chicken, pecan pie, pumpkin pie, hot dogs, burgers, apple pie and hash browns (potato pancakes, often served at breakfast).    
  
Speech exercises
	
Ex. 8 Agree or disagree with the following statements.

1 Beef, lamp, mutton, pork and chicken are the most common kinds of meat.
2 Kippers are eaten for lunch.
3 Trout and salmon are the most common kinds of fish.
4 Breakfast often begins with fruit juice followed by cereal to which milk and sugar are added.
5 A traditional English breakfast includes fish and chips.
6 The British enjoy eaten sweets.
7 Water biscuits or cream crackers are usually eaten with jam.
8 The most popular exotic or unusual dishes are Chinese, Indian and Italian.

Ex. 9 Answer the questions on the text.

1 What traditional methods of preparing food are no longer necessary? Why?
2 What are British meat dishes? Do the people in your country like the same meat dishes?
3 What dishes are typically British?
4 What do they have for breakfast/tea?
5 What foods are traditionally prepared for particular festival or celebration?
6 What are the most common vegetables/ kinds of fish?
7 Can you prove that the British are great sweet eaters?
8 What food has become part of the national diet?

Ex.10 Work in small groups. Agree or disagree with the following statements. Give your own arguments to support your viewpoint.

1 The British eat more meat dishes than we do.
2 The British diet has changed in recent years.

Ex.11 Write an essay up to 350 words on one of the following topics:

1 Traditional Belarusian food.
2 The British have learnt to enjoy food from all over the world.
3 Your view on food. The food you stick to at home.

DRINKS

Ex.1 Pronounce the following proper names correctly.

Devon, Somerset, Herefordshire, France, Spain, Italy, Germany, USA, Australia, Portugal, California, Horlicks, Ovaltine, Europe.

Ex.2 Find the sentences with the following words in the text, translate them. Try to remember these words.

brew, cocoa, pint, squash, fizzy, can, brand, beer, leisure, pump, lager, tax, ban, milk shake.

Ex.3 Give the English equivalents and try to memorise them.

1 It has given its name to the characteristically British meal, tea, either “afternoon tea” or (плотный ужин с чаем), meaning the meal itself rather then just a cup of tea.
2 Beer is the main drink served in pubs and is associated with leisure and (веселость, праздничное настроение).
3 There are high (налоги) on alcoholic drinks in Britain.
4 Milk has been (рекламировать) with the slogan “Drink a pint of milk a day”.
5 Water from many (источников) in Britain is sold as well as imported brands.
6 Traditional draught beer is served from the (бочка) by means of (насос).
7 In Britain there are laws that (ограничивают) the hours when alcohol may be sold.

Ex.4 Match the words with their definitions.

1 Nightcap               	10 Illicit	
2 Spring	11 Cuppa	
3 Keg beer	12 Shandy

4 Dilute	13 Stout	
5 Draught beer	14 Liqueur        	
6 Spritzer	15 Liquor	
7 Conviviality	16 Martini	
8 Pint	17 Manhattan	
9 Distillery		

a) A cup of tea
b) A dark type of tea 
c) Beer mixed with lemonade
d) Gin and dry vermouth
e) an alcoholic drink that you have just before you go to bed
f) a unit for measuring an amount of liquid, esp. beer or milk, in the US and Britain equal to 0,57 litre. In the US a pint contains 16 ounces of liquid, in Britain it contains 20 ounces.
g) a place where water comes up naturally from the ground 
h) is served from a large container, not a bottle
i) beer served from a keg, i.e. a barrel, a cylindrical container 
j) a factory where strong alcoholic drink is produced by distilling 
k) to make a liquid weaker by adding water or another liquid 
l) a sweet arid very strong alcoholic drink, drunk in small quantities after a meal
m) alcoholic drink (BrE), a strong alcoholic drink such as whisky (AmE) 
n) not allowed by laws or rules, or strongly disapproved of by society 
o) a drink made with soda water and white wine 
p) sociability, love of good company
q) whisky and dry vermouth

Ex.5 Choose the right word.

1 By tradition the British national drink is…
a) coffee    b) tea    c) cocoa
2 ...used to be provided free in all schools as a mid-morning drink
a) squash    b) milk    c) juice
3 Among alcoholic drinks … traditionally is the most popular in Britain
a) wine      b) beer    c) whisky
4 … is often mixed with tonic water or with fruit drinks
a)cider      b)shandy      c)gin
5 … is the more modern type of beer
a)stout     b)drought beer     c)keg beer
6 It is illegal in Britain to sell alcohol to anyone under the age of
a) 21      b) 18     c) 20	

Ex.6 Read and translate the text.

DRINKS

By tradition the British national drink is tea. It is drunk not only on its own but with or after meals, from breakfast to supper and from early in the morning (often in bed) to the last thing at night. It has given its name to the characteristically “British meal, tea, either 'afternoon tea' or 'high tea', meaning the meal itself rather than just a cup of tea or 'cuppa'. The traditional way to make tea is in a teapot, which is first warmed with hot water. When the pot is warm, very hot water is poured onto the tea-leaves, and the tea is allowed to 'brew' for a few minutes before being poured out. Most people drink tea with milk and many add sugar.
In recent times coffee has become much more popular and for many people has replaced tea as the usual drink. It has always been served as an after-dinner drink, when it is often drunk black, i. e. without milk, and cafes and coffee shops serve 'morning coffee' in the middle of the morning. Other hot drinks are those made with milk, e. g. cocoa, hot chocolate and drinks sold under brand names such as Horlicks or Ovaltine. They are often drunk as a nonalcoholic 'nightcap', especially in winter.
Children often drink milk when adults drink tea or coffee. Milk used to be provided free in all schools as a mid-morning drink. It has been advertised with the slogan 'Drinka pinta milka day' (Drink a pint of milk a day) and a pint of milk is often called a 'pinta'. Fruit drinks of all kinds are also popular with children. They include fruit juice, squash and fizzy drinks, often sold in cans.
The trend towards healthier eating and drinking has brought an increase in the sales of mineral water, and water from many springs in Britain is now sold as well as imported brands. Sales of low-alcohol and alcohol-free beers and wines have also increased.
Among alcoholic drinks, beer is traditionally the most popular in Britain, especially with men. It is the main drink served in pubs, in pints or half-pints and is associated with leisure and conviviality. There are a number of different types, from the weakest, known as 'mild', to the strongest, called 'bitter'. 'A pint of best bitter' is a common order in a pub. Traditional draught beer is served from the barrel by means of a pump. The more modern type of beer is called keg beer. It is usually served colder than draught beer, using carbon dioxide so that it is also more fizzy. СAMRA, the Campaign for Real Ale, is an association that supports traditional draught beer, which is also being replaced by canned beer, especially lager. Stout, a dark type of beer, is also popular, especially in Ireland. Shandy, beer mixed with lemonade or ginger beer, is also served in pubs. Cider, made from apples, is another traditionally popular drink, especially in Devon, Somerset and Herefordshire, where it is made.
Wine has for centuries been imported to Britain from France, but it is only in recent years that wine drinking has become common. Wine is now imported from many other countries including Spain, Italy, Germany, the USA and Australia and is also produced in small but increasing quantities in southern England. Sherry, imported from Spain, is commonly drunk before a meal, and port, imported from Portugal, is often drunk at the end of a meal, especially a formal one, and at Christmas-time.
Whisky is not only a popular drink in Britain. It is one of the country's major exports. There are over a hundred distilleries in Scotland and more than 80 per cent of what they produce is exported. Whisky is often drunk diluted with water or soda water and is more often drunk by men than women. A glass of whisky and soda is a traditional 'nightcap'. Gin is often mixed with tonic water or with fruit drinks such as lime or orange. Less traditional but popular mixtures are rum and Coca Cola or vodka and orange juice. Brandy and fruit-flavoured liqueurs are sometimes drunk at the end of a meal with coffee.
There are high taxes on alcoholic drinks in Britain. People who make their own wine and beer can avoid paying these taxes, but it is illegal to sell home-made alcoholic drinks. Shops need a special licence to sell alcoholic drinks and there are laws that restrict the hours when alcohol may be sold. It is illegal to sell alcohol to anyone under the age of 18, either in a shop or in a bar or restaurant.
In the USA there are also legal restrictions on the sale of spirits, but not of wine or beer, which is by far the most popular alcoholic drink. In many states it is illegal to sell spirits to people under the age of 21. As in Britain, there are high taxes on alcohol. During the period of Prohibition (1920-33) it was illegal to make or sell alcoholic drinks in the USA, but the ban on alcohol led to the rise of organized crime as an illicit trade developed.
With the trend towards healthier living, cocktails, i.e. mixtures such as gin and dry vermouth (called a Martini) or whisky and dry vermouth (called a Manhattan) have become less fashionable, and long drinks like spritzers (a mixture of white wine and soda water) are becoming more popular. These are also called wine coolers.
Soft drinks are as popular in the USA as in Britain and Coca Cola is regarded throughout the world as a typically American drink. Drinks made with milk, especially milk shakes, are also popular.
The main wine-growing area in the USA is California but, as in Britain, wine is also imported from many countries in Europe and elsewhere.

Speech exercises

 Ex.7 Complete the sentences.

1 The traditional way to make tea…
2 Coffee has always been served as…
3 Other hot drinks are…
4 Milk has been advertised…
5 Fruit drinks include…
6 Among alcoholic drinks…
7 Beer is the main drink served…
8 Wine is now imported from…
9 Shops need…
10 In many states in USA it is legal…
11 During the Period of Prohibition…
12 The main wine-growing area in the USA is…

Ex.8 Define if the sentences are true or false.

1 Tea used to be provided free in all schools as a  mid-morning drink.
2 Fruit drinks include fruit juice, squash and fizzy drinks, sold in cans.
3 Stout beer mixed with lemonade or ginger beer is served in pubs.
4 Cider, made from apples, is traditionally popular drink in Spain, Italy, Germany, USA.
5 Wine is imported from France.
6 Whisky is often drunk diluted with water or soda water.
7 There are high taxes on alcohol in Britain.
8 Sherry, imported from Spain, is commonly drunk after a meal.
9 It is legal to sell home-made alcoholic drinks.
10 Coca-cola is a typically American drink.
11 Texas is the main wine-growing area in the USA.

Ex.9 Answer the questions.

1 The British national drink is tea. Do we drink as much tea as they do?
2 Is coffee as popular as tea?
3 What are children’s drinks?
4 What’s the most popular alcoholic drink in Britain?
5 Are there any legal restrictions on the sale of spirits?

FOOD  AND  MEALS

Language Focus

Ex.1 Can you guess the meaning of the words and expressions in bold italics?

1 We'll split the bill, shall we?
2 Tony insisted that lunch was on him that day.
3 After dinner at the restaurant John said: 'Let me get this'.
4 We were wined and dined every night by our London office.
5 I'd like you to be our guest. Will you join us for dinner at the Sheraton hotel?

Ex. 2 Rephrase the underlined phrases using the expressions from Ex. 1.
1 Please, no, put your credit card away. I'm inviting you for dinner, (informal)
2 Let me pay for this one. You can pay next time. (informal)
3 Visitors to the company's head office in New York are always taken out to the best restaurants, (two rhyming words)
4 Fancy coming with me to lunch tomorrow? 
5 When we eat out as a group, each person usually pays for their own food and drink, (a short expression)
6 I'd like to pay for you at the theatre tomorrow night, (formal)

Ex. 3 Food preferences. Say what sentences you associate yourself with.

1 I have a sweet tooth and can never say no to biscuits or cakes.
2 I won't have dessert, thanks. You're lucky to be so slim, but I'm afraid I have to count the calories/I have to be a bit calorie-conscious these days.
3 I like to end the meal with something savoury like cheese.
4 I'm a bit of a fussy eater.
5 No, thanks, I won't have wine. I'm teetotal.
6 I don't have any particular dietary requirements.	
7 I won't have any more wine, thanks. I don't want to overdo it.

Ex. 4 Describe food and drink preferences saying the same in a different way - use the expressions from Ex.3.

1 Tom never drinks alcohol. (adjective)
2 Anny doesn't really like sweet things. (an idiom)
3 Before I book the restaurant, are there things you can't or mustn't eat? (formal/polite)
4 Just a small portion for me, please. I don't want to eat too much.
5 She's become very careful about how many calories she's eating. (two ways of saying the same)
6 Nina is such a choosy person when it comes to food. It's difficult to find things she likes.

Ex.5 Read the dialogues and find out the words and phrases that mean:

1 Eat whatever your hosts are eating at home, not a special dish for you.
2 Tell me when I've poured enough in your glass.
3 Get a quick meal or some other food that does not take a long time.
4 Small items you eat before a meal, or at a reception.
5 Another portion of what you have just eaten.
6 A semi-formal party or reception at someone's house, probably not a meal.

A: Why not come home and eat with us? You'll have to take pot luck. 
B: Thank you. Shall I bring a bottle?
A: Should I wear a suit on Friday?
B: No, no, it isn't a dinner party, it is just an informal get-together.
A: Does anyone want seconds? B: Oh, yes, please. It was delicious.
A: Can I pour you some juice? Say when.
B: When!
A: Help yourself to some nibbles.
A: We leave at six. We can grab a bite to eat on the way. B: Or we could get a takeaway when we get there.

Ex.6 Find the words and expressions in the text that mean.

1 rather slow;
2 do everything possible;
3 perfect, cannot be faulted;
4 quick and rude;
5 polite;
6 too confident/too inclined to tell people what to do;
7 bad-tempered/unwilling to smile;
8 makes you feel you do not want to go there again.

A new Italian restaurant called Bella Roma has just opened  in the High Street, and we went there the other night to try it. I couldn’t help comparing it to the Case Italia, where we ate last week. In the Bella Roma, the service was impeccable and quick; in the High at the Case Italia it's always a bit sluggish. In the new place the waiters are courteous and friendly without being overbearing. In the other place they tend to be sullen and the service is rather brusque, which I find very off-putting. But at Bella Roma they'll go out of their way to give you what you want.

Ex.7 Give the opposite in meaning:

1 a sweet dish
2 a friendly waiter
3 a formal gathering
4 rude staff
5 quick service
6 dreadful service

Vocabulary exercises

Ex. 1 Pronounce the following geographical names correctly and try to remember them.

Cheddar, Cheshire, Leicester, Derby, Yorkshire, Wiltshire, Cumberland, Suffolk, Cornwall, Midland England, North England, Scotland.

Ex. 2 Find the sentences in the text with the following words and translate them. Try to learn these words.

Lumps, pancakes, ham, kidney horseradish sauce, gooseberry sauce, mackerel, stale, gingerbread, liquid, shimmed, commemorate, raisins, currants, breadcrumbs.

Ex. 3 Translate the following words and word combinations and try to memorize them.

Vegetable, pie, poached, roasted, boil, buttered crumpets, parsley sauce, broth, ale, mutton, real, venison, poultry, dairy, scones, pickles, cereals, ingredients, beef, pork, wheat flour.

Ex. 4 Find synonyms to the following words:

A cake, beer, boil, clear soup, a daytime, fried potatoes, remember.

Ex. 5 Match the following definitions with the words from the Ex.4.

1 the flesh of mature sheep used as food
2 meat from a deer
3 thin soup or stock, sometimes with chunks or vegetables 
4 meat from a young calf
5 made from milk
6 beer other than larger
7 a preserve or vegetables or fruit vinegar or salt water
8 chickens, turkeys, ducks and geese
9 a breakfast food made from the grain of cereals
10 small unsweetened or lightly sweetened cakes, usually eaten with butter
11 the flesh of a cow, bull or ox, used as food
12 any of the substances that are combined to make a particular dish
13 powder produced by growing grain
14 the flesh of a pig used as food

Ex. 6 Read and translate the text.

FOOD AND MEALS

	The English had long been famous for their appetites, and foreigners, especially those from warmer countries, were astonished at the vast quantities of meat they ate. Even the poor man fed far better than peasants abroad, enjoying his bacon and rabbit when he could not get beef, and only falling back on vegetable broth when times were hard.
	In Elizabethan England the main meals were dinner, taken at about 11 o'clock (because the working day started very early, "before five o'clock in the morning" and continued until seven or eight at night, with only half an hour for breakfast and up to one and a half hours for dinner), and the supper. The servants had their dinner at noon.
	Although breakfast was not considered a meal, a snack of meat, bread and ale was usual. On the Queen's breakfast table there were chickens, rabbits, mutton, veal and beef, ale and wine, served early in the morning.
	At dinner, as much food as possible was put on the table at once, to show the master's wealth. Helpings of mutton, beef, pork and venison, not in slices but in lumps, were followed by fish, game and poultry, and then by elaborate sweets and puddings, often shaped like animals and castles. That was in the past...
	What is peculiar about the British food nowadays?
Today the best British food is supposed to be surprisingly regional. It is greatly influenced by local agricultural conditions and depends on geography and climate. For instance, in Scotland, where oats grow better than wheat, local dishes use oatmeal rather than wheat flour. Scottish national dish, porridge, using oats, is eaten only with a pinch of salt.
	In Wales, too, oatmeal is the chief cereal, and in both places scones, oatcakes and pancakes are traditionally cooked.
	England is famous for the hard cheeses the names of which derive from the rich dairy farming areas, such as Cheddar, Cheshire, Leicester, Derby, etc. Many of them are still made in local farm dairies.
	Hams also have a regional character and are cured in different ways in Yorkshire, Wiltshire, Cumberland and Suffolk.
	Cornwall is famous for meat pies. The pork, veal, ham and egg pies are associated with Midland England. Pigeon and game pies are connected with sporting estates. Steak and kidney pies and puddings are everywhere, but Black Pudding, made from pig's blood, is a speciality of North England. Sausages too, depending on where they are made, are different in flavour.
	A characteristic feature of British food is the high quality of the ingredients and the simplicity of the way in which they are used. Fish is usually poached or fried, meat is roasted on a spit over a fire, or boiled. Both are accompanied by traditional sauces.
	Parsley sauce accompanies cod, gooseberry sauce goes with mackerel, apple sauce with roast pork, bread sauce with chicken and game, horseradish sauce with beef. Fried fish is served with chips, roast beef with Yorkshire pudding.
	Puddings are the most prominent produce of Britain's kitchen. Some of them, like plum pudding, have beef fat as a base and are boiled or steamed, others, like apple pies and fruit tart, for instance, use pastry. Summer puddings and bread puddings are made from stale bread.
The forerunner of today's Christmas pudding was plum porridge. It was made with raisins, currants, plums, breadcrumbs and spices, and was eaten with a spoon. Poorer people were more likely to prepare a simple dish — wheat grains boiled up with milk and sugar.
Alongside with puddings Britain can boast of a wide variety of cakes which are also part of the British tradition. Again they often have a regional emphasis or are connected with special occasions. For instance, Yorkshire Parking is gingerbread eaten on 5th November to commemorate Guy Fawkes.
	The potato, which was brought to England in 1585 by Sir Walter Raleigh, is so popular today that it is eaten, in a variety of ways, at almost every meal. Perhaps, the second most common vegetable is cabbage.
	The British people are great liquid milk lovers. Milk consumption per head is almost the highest in the world (over 130 litres a year). But over the last twenty-five years many of them have changed from full fat to skimmed milk. Figures for skimmed milk went up from almost zero before 1980 to 12 per cent at the beginning of the 1990s.
	A special place in the life of the British is occupied by tea. They are the world's greatest tea drinkers. They drink a quarter of all the tea grown in the world each year. Many of them drink it on at least eight different occasions during the day. They drink it at meals and between meals. They even drink early morning tea in bed.
	Among stronger traditional drinks in Britain are beer, whisky, gin, wine and cider. Most pubs, besides beer, sell all kinds of alcohol, from whisky to wine. No alcoholic drinks may be served to young people under eighteen, and no children under sixteen are allowed inside the bar.
	The six most popular drinks in Britain, in order of priority, are tea, milk, beer, coffee, soda water and juice.
The usual meals peculiar to Britain are the English breakfast (early morning), lunch (midday), afternoon tea (4.00-5.00 p.m.) and dinner (7.00-9.00 p.m.); or, in simpler homes, breakfast, dinner, tea and supper.
	BREAKFAST is generally a bigger meal than they have on the Continent, though some English people like a continental breakfast of rolls and butter and coffee. But the usual English breakfast is porridge or cereals with milk or cream and sugar, bacon and eggs, jam or marmalade with buttered toast, and tea or coffee. For a change one can have a boiled egg, cold ham or fish.
	LUNCH is generally eaten about one o'clock. The people usually find it impossible to come home for lunch, and so they go to a cafe or a restaurant. But when at home they have cold meat (left over probably from yesterday's dinner), potatoes, salad and pickles, with a pudding or fruit to follow. Sometimes they may have a mutton chop, or steak and chips, followed by biscuits and cheese. Some people like a glass of light beer with lunch. 
	AFTERNOON TEA is a sociable sort of thing. It first became popular with the upper and middle classes after the discovery of the Indian plant in Assam in the 1820s and is now a national institution. The classic afternoon tea   consists   of  small   sandwiches   (the sandwich is also a British invention), bread, butter and jam., scones, sponge cakes, biscuits and sometimes buttered crumpets. In more common families they may serve simply a cup of tea, cake or biscuit. 
	HIGH TEA, on the other hand, is the main meal in Scotland and the north of England. It is eaten at 6 o'clock and includes meat or fish as well as bread and cakes.
	DINNER (7.00-9.00 p.m.) is the ordinary evening meal for some middle-class people. Lower class people call it supper. But when the latter invite people to a three-course evening meal, and put on their smartest clothes, they usually call the meal dinner. In hotels and restaurants it is always dinner.
	Dinner usually begins with soup, which is followed by fish, roast chicken, potatoes and vegetables, a sweet, fruit and nuts. Coffee and cigarettes are served in the sitting-room.
	SUPPER (9.00 -10.00 p.m.) is usually a light snack and may include an omelette or sausages, sometimes bacon and eggs and sometimes just bread and cheese, a cup of coffee or cocoa and fruit.

Speech exercises

Ex. 7 Fill in the blanks with the correct words.
1 The English had long been famous for their…, and foreigners, especially those from warmer countries, were astonished at the vast of meat they ate.
2 In Elizabethan England the main meals were … and ….
3 Scottish national dish, …,  using oats, is eaten only with a pinch of salt.
4 Hams also have a regional character and are… in different ways in Yorkshire, Wiltshire, Cumberland and Suffolk.
5 A characteristic feature of British food is the high quality of the … and the simplicity of the way in which they are used.
6 Summer puddings and bread and butter puddings are made from … bread.
7 But over the last twenty-five years many of the British people have changed from full fat to… milk.
8 Some people like a glass of light … with lunch.
9 Afternoon tea is a … sort of thing.
10 Dinner usually begins with …, which is followed by fish, roast chicken, potatoes and vegetables, a sweet, fruit and nuts. Coffee and cigarettes are served in the ….

Ex. 8 Complete the sentences with the best answer (a, b, or c).
1 At dinner, as much food as possible was put on the table at once, to show the master's…
a)	hospitality.
b)	generosity.
c)	wealth.
2  Today the best British food is supposed to be surprisingly regional. It is greatly influenced by local agricultural conditions and depends on
a)	tradition and custom.
b)	geography and climate.
c)	climate and weather.
3 England is famous for the hard cheeses the names of which derive from the rich dairy farming areas, such as
a)	London, Derby, Rochester, Cheddar.
b)	Cheddar, Cheshire, Leicester, Derby.
c)	Derby, Chester, Kent, Leicester.
4 The forerunner of today's Christmas pudding was
a)	apple porridge.
b)	plum porridge.
c)	oats porridge.
5 A special place in the life of the British is occupied by
a)	beer.
b)	coffee.
c)	tea.

Ex. 9 Are the statements true or false? Correct the false statements.

1 Even the poor man fed far better than peasants abroad, enjoying his bacon and rabbit when he could not get beef, and only falling back on vegetable broth when times were hard.
2 On the Queen's breakfast table there were chickens, rabbits, mutton, veal and beef, ale and wine, served late in the morning.
3 Pigeon and game pies are connected with sporting estates.
4 Steak and kidney pies and puddings are everywhere, but Black Pudding, made from pig's blood, is a speciality of south England.
5 Alongside with puddings Britain can boast of a wide variety of cakes, which are also part of the British tradition.
6 The British people are the world's greatest coffee drinkers.
7 No alcoholic drinks may be served to young people under eighteen, and no children under sixteen are allowed inside the bar.
8 Breakfast is generally a bigger meal than they have on the Continent, though some English people like a continental breakfast of rolls and butter and tea.
9 Afternoon tea first became popular with the upper and middle classes after the discovery of the Indian plant in Assam in the 1820s and is now a national institution.
10 High tea, on the other hand, is the main meal in Scotland and the south of England.

Ex.10 Answer the questions.
1 The English have long been famous for their appetites, haven't they?
2 What were the main meals in Elizabethan England?
3 Describe the food put on the dinner table to show the master's wealth in the past.
4 Why is the best English food supposed to be surprisingly regional today?
5 Is it true that the British are great meat and meat pie eaters?
6 Analyze the place of puddings in the British kitchen. Name some of them.
7 When was the potato brought to Britain?
8 Are the British people great liquid milk lovers? Can you prove it?
9 Give an outline of a special place of tea in the life of the British
10 What drinks are served in the pubs? What ages are not served and allowed inside the bar?
11 Describe the usual meals peculiar to Britain (the English breakfast, lunch, afternoon tea, dinner or supper).
Ex. 11 Points for discussion.
1	Food and meals in the life of the British people.
2	Food and meals in my life.
3	Describe your usual breakfast (dinner, supper) table.

FOOD, GLORIOUS FOOD

Ex. 1 Read and translate the text.

A speciality at one of London’s oldest and most famous restaurants is steak and oyster pie. Traditionally, this is accompanied by a glass of stout which is a strong dark beer. But members of four major world religions would find this meal repulsive. Hindus object to eating beef. Orthodox Jews do not eat shellfish. Muslims do not drink alcohol, and Buddhists do not eat meat at all. On the other hand, that same restaurant would not consider serving horsemeat. In Britain, horsemeat is only used for pet foods. In France, however, there are butcher’s shops which specialize in horsemeat for human consumption.
All societies regard certain foods as untouchable or disgusting. Few North Americans or Europeans would look forward to a menu of ants, caterpillars, locusts, ducks’ feet, thousand-year-old eggs, or bird’s nest, but all are eaten every day somewhere in the world: ants in Latin America, Asia and Africa; caterpillars among Australian aborigines; locusts among the Navaho Indians in North America and in North Africa, and thousand-year-old eggs, ducks’ feet, and bird’s nest in China.

Vocabulary Exercises

Ex. 2 Pronounce the following proper words correctly and try to memorize them.

London, France, Britain, North America, Asia, Australian, Navaho Indians, North Africa, China, Orthodox Jews, Hindus, Muslims.

Ex. 3 Translate the following English words and try to remember them.

Oyster, repulsive, shellfish, pet, butcher’s shop, consumption, disgusting, ants, locust, caterpillar.

Ex. 4 Guess the word according to the definition. 

1 The act of using, eating, etc.
2 That causes a strong feeling of dislike, disgusting.
3 A flying insect from Africa and Asia that moves in very large groups, eating and destroying large quantities of plants.
4 An animal like a small hairy worm with legs, which changes into a butterfly or moth.
5 Strong dark beer.
6 A member of one of the native peoples of Australia.

Speech Exercises

Ex. 5 Answer the questions.

1 Make a list of foods mentioned.
2 Which of these would be unappetizing to the majority of people in your country?
3 Which of these would you like to try?
4 Decide what it is that makes certain foods unappetizing. 

Ex. 6 Talking point.

Discuss in small groups which food is healthy or unhealthy. Why?
Have there been any changes in the way people eat in your country? How would you describe them?
	
Ex. 7 Comment on this traditional proverb.

One man’s meat is another man’s poison.

Ex. 8 Writing.
                                                                                   
Describe one of the following:
1 The food of the future.
2 Your favourite foods.
3 The most delicious/disgusting things you’ve ever eaten.

THIS LOOKS DELICIOUS!

Ex. 1 Work in groups. Ask your partners these questions:

1 How many different kinds of desserts and cakes can you think of?
2 What’s your favourite fruit?
3 What are the two typical desserts or cakes which are most popular in your country?
4 Have you got a sweet tooth? Do you sprinkle sugar on your food?

Ex. 2 Ingredients and instructions for four recipes have been mixed up. Which ingredients (A-D) and instructions (1-4) go with each of these dishes?

A

For the filling           	For the pastry	
500 g cooking apples	200 g plain flour                   	
250 g washed blackberries	100 g butter                          	
75 g sugar                                                                   	a little cold water                  	

B

For the filling           	For the pastry	
675 g cooking apples	100 g butter                          	
200 ml apple juice	50 ml honey	
5 ml ground cinnamon	5 ml (1 tbsp) grated lemon rind	
225 g fine wholewheat flour		

C

For the filling           	For the pastry	
225 g self-raising flour	100 g sugar	
Pinch of salt	1.5-2.5 tbsps of milk	
100 g margarine	Grated zest of a lemon(optional)	
350 g cooking apples, realed and chopped into chunks	Brown sugar for sprinking	

D

For the filling           	For the pastry	
700 g raisins	4 eggs, beaten	
250 ml cider (or apple juice)	550 g self-raising flour or maybe a bit more if mixture needs it	
700 g cooking apples, peeled, cored and chopped	2 level teaspoons coriander or mixed spice	
450 g sugar	Brown sugar for sprinking	
350 g butter		

1  Soak the raisins in the cider overnight.
Pre-heat oven to C.
Mix the butter and sugar until creamy, then add the beaten eggs gradually.
Mix the dry ingredients together and add to the creamy mixture with the chopped apple, raisins and cider, adding extra flour if needed.
Bake in a roasting tin 30 cm x 25 cm lined with greaseproof paper. Bake in the centre of the oven for 1 ¼ hrs at 180C. This is a HUGE cake! If you halve the quantity, it will make a 23 cm cake.

2  Pre-heat the oven to 220C.
First make the pastry and leave it to rest while you prepare the fruit. Peel and slice the apples and put them into the pie dish. Then add the blackberries and the sugar. Roll out the pastry and lay it over the dish to form a lid. Then press down the edges with a folk and make a hole in the center for the steam to escape from.
Brush the pastry with milk and sprinkle some more sugar on the top. Put the pie into the oven and bake it for ten minutes at 220C, then turn the heat down to 190C and bake for another 30 minutes until the pastry is golden brown.
Serve the pie hot with cream or ice cream.

3  Sieve the flour and salt and rub in the margarine. Stir in the rind, sugar and apples. 
Add the milk and mix to a firm dough.
Place on a large greased baking sheet in an oval shape. Bake it in a preheated oven at 180C for 50 minutes. 
Best eaten immediately sprinkled with sugar and served with cream. Also delicious the next day cold. This cake will spread during cooking.

4  Heat the oven to 180C.
Cut the apples into very small pieces. Put into an ovenproof dish.
Pour the apple juice and cinnamon into a mixing jug. Mix together and pour over the apples.
Put the flour in a mixing bowl. Gently rub in the butter with your fingertips.
Add the honey and grated lemon rind: stir in carefully with a metal spoon.
Pour the crumble topping over the apple and bake at the bottom of the oven for 45-50 minutes or until the topping is browned. 
Serve immediately with whipped cream or yogurt.

Ex. 3 Find out the words in recipes A-D that mean the same as these phrases:
A the inside part; the outer crust
B made into powder; brown flour containing all the grain
C with the outer skin removed; cut into small pieces; the outer layer of the rind
D a drink made from apples containing alcohol; with the middle part removed; flour containing an agent which makes cakes rise.

Ex. 4 Talking point.

Work in pairs. Imagine that a foreign friend has asked you for the recipe of a typical national dish which is a speciality of your country (or region), and which is fairly straightforward to prepare. Decide on a suitable (fairly simple) national or local dish. Then discuss the questions below. Make notes.
1 What ingredients are needed and are they obtainable abroad, do you think?
2 How is it made (step by step)?
3 Why have you chosen this particular dish?

Ex. 5 Writing.

Write a letter to your friend. Describe the dish you cooked for a special occasion. 
Explain why you have chosen this dish and how the dish was prepared.

DO YOU EAT THE RIGHT FOOD?

Pre-reading exercises

1 Ask your fellow students
1 If she (he) is a hearty or a poor eater
2 What her favourite dish is
3 If she is fond of sweets (pastry, fruit, vegetables)
4 What she usually treats her guests to when she has a party
5 If she likes her food peppered or salted
6 What her breakfast consists of
7 If she prefers tea or coffee

2 Look up the meaning and pronunciation of the following words:

Freak (n.), crave (v.), nutritious (adj.), yogurt (n.), fibre (n.), intake (n.), crash diet (adj.+n.), evidence (n.), cut down on smth., lard (n.), angina (n.), square (adj.)

3 Complete the following chart using the key-words given below.

MEAT…………………………………………………….……………………………………………………………………………
VEGETABLES AND FRUIT…………………………………………………….……………………………………………………………………………
MILK……………………………………………………..…………………………………………………………...........................
BREAD AND CEREALS………………………………………………..…………………………………….……………………........................................

Key words.

Watermelon, turkey, spaghetti, yogurt, figs, cheese, pasta, fish, milk, soy beans, prunes, rice, onions, apples, lemon, raisins, eggs, butter, pork, peas, poultry, beef, mutton, carrots, goose, veal, grapes, plums, potatoes, wholegrained bread.

4 Make sentences with the following ideas using as-as construction.

Model: We drink as much low-fat milk as whole milk.

Pork sausages/sausage rolls
Lamb chops/pork chops
Earl Grey Teabags/Twinings Prince of Wales Tea
Frozen turkey/fresh turkey
Salmon Fillets/Fresh whole Salmon
Low-fat milk/skim milk
Dried figs/dried dates

Reading.
             
              DO YOU EAT THE RIGHT FOOD?

What do we mean by a well-balanced diet? This is a diet that contains daily servings from each of the basic food groups: meat, vegetable and fruit, fish, bread and cereals. There's no doubt that food tastes and preferences are established early in life. No one is born a "sugar freak" or a salt craver. An incredible statistic is that between 30 and 50 % of all the calories eaten each day are consumed in the form of between – meal snacks. Unfortunately, the usual between–meal foods are low in nutritious value and too high in calories and refined sugar. Some excellent snacks that should always be available are plain yogurt, carrots, pieces of apple, cheese and natural fruit juice. Eating yogurt as a snack food is far healthier and more nutritionally sound than eating so-called "junk" foods, which are less nutritious and too high in sugar and calories. Salted peanuts seem to be the least popular snack today.
People who diet know that if they stick to a low – fat, high – fibre intake they will be able to eat well without putting on weight. "One should eat to live, not live to eat" instead of going on crash diets they are learning to educate their stomachs by eating sensible food. They can still enjoy chocolates and cream cakes once a week or so, but they know they have to cut down their intake slightly the next day.
Research is indicating that "we are what we eat". Recent work shows that Italians, who tend to eat lots of fruit and vegetables that contain vitamins C and E, have low levels of heart attacks. The Scots however tend to have a diet which is high in animal fat and low in fibre. Heart disease is a widespread problem in Scotland.
Now evidence shows that it is especially vitamins C and E which control the probability of attacks of angina – the severe chest pains which are usually a warning of heart–disease. The value of vitamins C and E was shown in a recent survey of Scotsmen. Scientists studied 110 people who suffered chest pain but had not consulted their doctors or changed their diets. The results showed that the people with low levels of each vitamin had experienced three and a half times more angina than those in the control group of men who had consumed food with high levels of vitamins, they had not had chest pain. The answer seems to be cut down on meat, cheese, lard and butter and stuck to fruit, vegetable olive oil and other vitamin C and E – rich foods.
There's nothing wrong with being healthy and keeping fit but with some people it's almost a religion.

Comprehension check
1 Read the questions below and find out the answers in the text.
1 What is a well – balanced diet?
2 When do people establish their food tastes and preferences?
3 What sort of snacks are considered to be more health – giving.
4 What sort of diet is less likely to cause heart problems?
5 Which vitamins can be used to combat heart disease?
6 What is angina according to the text?
7 Which people mentioned seem to have an unhealthy diet?
8 What does a recent survey of the Scots tell us?

2 Are these statements true or false?
1 The Scotsmen tend to have a diet that is low in animal fat.
2 Heart disease is a widespread problem in Italy.
3 Food tastes and preferences are established very early in life.
4 The usual between – meal snacks are low in nutritive value and too high in calories and refined sugar. 
5 It is especially vitamins A and B which control the probability of attacks of angina.
6 Yogurt is less nutritious and too high in refined sugar and calories.

3 Make up questions for these answers:
1 Between 30 and 50 %
2 Salted peanuts, I think
3 Heart disease
4 In Scotland
5 110 people
6 Vitamins C and E

4	Match the words in column A with the explanation in column B.

A                                           B
snack                            fermented liquor made from milk
stodge (sl.)                   heavy and solid food 
yogurt                          light, hurriedly eaten meal 
cereal                           sort of food usually eaten (by a
                                     person, community)
diet                               any of a number of organic 
                                         substances which are presented in
                                         certain food stuffs and are essential
                                         to the health of man
calorie                          any kind of grain used for food.
vitamin                         unit of heat, unit of energy 
                                     supplied by food

5 The text makes suggestions about different types of diet and preferences. Work in pairs / groups and discuss the following.
1 What are the main features of a well-balanced diet?
2 Are you getting enough vitamins?
3 What are the ways to boost your energy and stay healthy?
4 How often should you eat fruit and vegetables?
at least once a day
three times a week
once a week
5 Don't you think that if you eat plenty of fruits, vegetables and yogurt you'll continue to enjoy these foods as you grow old?
6 Have you read any recent articles devoted to the problem of healthy eating? What is their main message?
7 Do you know what illnesses are caused by overeating?
8 Are you overweight (average, underweight)? Does it worry you?
9 Have you ever been on a diet? What did you eat?
10 What should you eat if you want to lose (put on) weight? 

6 Read the additional text and be ready to speak about different fashionable trends in food

FOOD AS FASHION

The myth of nutrition is shown up by rapid changes in food fashions. Availability is of course important. As waves of different foods hit Europe, eating habits changed. At first these “foreign” foods, particularly spices, like foreign fashions were a privilege of the rich, but they soon percolated down. 
But once foods become plentiful and varied, fashion takes over, and the lure of novelty – the trendy – is often disguised as concern for nutrition. Thus vegetarian diets and nouvelle cuisine, high fiber diets and cuisine minceur, all masquerade as “healthy.” In fact, they all are nutritionally suspicious, but are used like any other fashion: to show how with-it we are. Just as clothes indicate our trendiness, so does food. When grande cuisine French cooking was in, it too was extolled as “healthy.” Now sushi is a fad, raw fish is praised as a “high-protein, low-fat” source, ignoring the high rates of stomach cancer in Japan. When cheeseburgers were shown to produce enzymes that might inhibit cancer, a whole generation of food faddists was thrown into turmoil since the cheeseburger was decidedly out. Food snobbism has now become as refined as wine snobbism. Not knowing about kiwi fruit tart or fresh coriander or how to prepare a ristafel or couscous in the authentic fashion, marks one as a social failure. One has not kept up with the latest in food fashion. As with all fashion industries, food fashion thrives on change; it demands it. The vast industry can only survive if people’s tastes are constantly induced to change. The tremendous bombardment of food books and food programs leads educated and literate middle-class readers to feel guilty if they don’t “keep up.” 
This is a considerable change from the days of servants, when how to get the best cook or chef was the issue. The upper and upper-middle classes did not do their own cooking, and at the very top even any knowledge of it was unthinkable. The middle-class housewife would have to know about it, but was not likely to practice it. She would most likely go by Mrs. Beeton and simply give instructions on menus to the cook. Since servants have almost disappeared, and madame (and monsieur) has moved into the kitchen, the snobbery of preparing something trendy and exotic with relative ease has moved with them. 
Along with this has gone a reverse snobbery – a deliberate cultivation of proletarian tastes as long as they are romantic: chili con carne, huevos rancheros, pancakes – all cowboy foods and heavy with the romanticization of the Old West. 

TABLE   MANNERS

Pre-reading exercises

1 Look up the meanings and pronunciation of the following words.

To dine out, a wrist, a bowl, an emergency, to taste, to tear, adequate, utensils.

2 Write the opposites (using a negative prefix or a different word).

Appropriate - ….                                 Pleasant - ….
Formal - ….                                         Healthy - ….
Messy - ….                                          Clean - ….
Like - ….                                             Comfortable - ….
Bad - ….                                              Tough - ….
Quiet - ….                                            Hot - ….
Possible - …                                        Acceptable - ….

3 Use the words at the end of each line to form new words that fit in the spaces.

1 There are some rules for … which should be observed.                     DINE
2 The restaurant, we visited in Paris, left unforgettable … on us.         
IMPRESS 
3 To tell these words was not enough to ….                                          APOLOGY
4 If you want to ……. a good party, everything should be done in advance.                                                                                              ARRANGEMENT
5 You should not leave the table during the meal except in an ….        
EMERGENCE
6 My friend … the café serves only tea and biscuits.                             SURE
7 ……. conversation is very important while dining.                                  PLEASURE

4 Match English and Russian equivalents

1 a doggy bag              	a запястья на краю стола	
2 finger food                	b еда, которую едят руками	
3wrists on the edge of the table                   	c еда разливается из тарелки	
4 slurp soup from a spoon                        	d прихлёбывать суп из ложки	
5 food spills off one’s plate                     	e пакет, в котором посетители ресторана могут унести остатки еды	
6 free of controversial subject                           	f предмет, который не вызывает споров

7 chew with one’s mouth open                 	g выплюнуть плохую еду в салфетку	
8 spit a piece of bad food into a napkin    	h класть ч.-л. на край тарелки	
9 season food                                            	i жевать с открытым ртом	
10 place smth. on the edge of a plate          	j приправлять еду	

5 Give the derivatives of the following words:

Noun                          Verb                                 Adjective 
behavior                    …….                                   ……
……                         impress                                 ……
……..                       …….                                 acceptable
season                       ……                                     ……
……..                       …….                                  pleasant
excuse                       ……                                      ……

Read the following table manners.

1 It is inappropriate to ask for a doggy bag  when you are a guest. Save the doggy bag for informal dining situations. 
2 It is best to order foods that can be eaten with a knife and fork. Finger foods can be messy and are best left for informal dining. 
3 Do not order alcoholic drinks. Drinking too much when dining out is one of the most disliked behaviors. 
4 Do not smoke while dining out. 
5 Sit up straight at the table. It makes a good impression. 
6 When you are not eating, keep your hands on your lap or resting on the table (with wrists on the edge of the table). Elbows on the table are acceptable only between courses, not while you are eating. 
7 Do not season your food before you have tasted it. 
8 Never chew with your mouth open or make loud noises when you eat. Although it is possible to talk with a small piece of food in your mouth, do not talk with your mouth full. 
9 Do not slurp soup from a spoon. Spoon the soup away from you when you take it out of the bowl and sip it from the side of the spoon. If your soup is too hot to eat, leave it until it cools; do not blow on it. 
10 If food gets caught between your teeth and you can't remove it with your tongue, leave the table and go to a mirror where you can remove the food from your teeth in private. 
11 Eat rolls or bread by tearing off small bite size pieces and buttering only the piece you are preparing to eat. When ready for another piece, repeat the same process. 
12 Engage in table conversation that is pleasant but entirely free of controversial subjects. 
13 You should not leave the table during the meal except in an emergency. If you must go to the bathroom or if you suddenly become sick, simply excuse yourself. Later you can apologize to the host by saying that you didn't feel well. 
14 If you need something that you cannot reach easily, politely ask the person closest to the item you need to pass it to you. For example, "After you have used them yourself, would you please pass me the salt and pepper?" 
If a piece of your silverware falls onto the floor, pick it up if you can reach it and let the server know you need a clean one. If you cannot reach it, tell the server you dropped a piece of your silverware and ask for a clean one. 
15 If you or someone you are dining with is left-handed, it is best for the left-handed person to sit at the left end of the table or at the head of the table. This arrangement helps ensure that everyone has adequate elbow room to eat comfortably. 
16 If food spills off your plate, you may pick it up with a piece of your silverware and place it on the edge of your plate. 
17 Never spit a piece of bad food or tough gristle into your napkin. Remove the food from your mouth using the same utensil it went in with. Place the piece of food on the edge of your plate. If possible, cover it with some other food from your plate.

Comprehension check

1 Here are some answers. What are the questions?

1__________________________________________
To ask for a doggy bag.
2 __________________________________________
Alcoholic drinks.
3 __________________________________________
In case of emergency.
4 __________________________________________
No, you can not slurp soup from a spoon.
5 ___________________________________________
“Would you please pass me the salt and pepper?"
6 ___________________________________________
Yes, it is possible to talk with a small piece of food in your mouth.

2 Work in groups of four.

Imagine you are given a task to make a list of “10 Top Table Manners”. Decide which the above mentioned are more important, add your own ideas.

3 Make up a situation when the knowledge of table manners can help people.

4 Translate the following sentences.
 Груши и яблоки едят с помощью ножа и вилки. Плод нарезают на четвертинки  и только после этого, взяв небольшой кусочек на вилку, счищают ножом кожицу. При этом  надо быть очень осторожным – ведь удержать фрукт на вилке не так просто. Затем очищенный кусок опускают на тарелку и едят с помощью ножа и вилки. Можно очистить фрукт и в руке. Однако есть следует только с помощью ножа и вилки. 
      Апельсин надо чистить, надрезая кожуру крестообразно, снимая ее и разделяя фрукт на дольки.
      Персики и абрикосы разрезают на тарелке, удаляют из них косточки, аккуратно снимают кожицу и после этого съедают, отрезая по маленькому кусочку. 
      Очищенный банан также едят с помощью ножа и вилки, отрезая кусочки.
      Сливы осторожно разламывают пальцами, косточки оставляют в тарелке.
      Клубнику предварительно освобождают от “хвостиков” и кушают ложечкой.
      Дыню и арбуз режут на продолговатые кусочки и едят с тарелки с помощью ножа и вилки, отрезая небольшие кусочки.

5 Study some additional rules for diners and remember them.

1 Take a slice of bread from the bread plate by hand, don’t harpoon your bread with a fork.
2 Chicken requires special handling. First cut as much as you can, and when you can’t use knife and fork any longer use fingers.
3 Don’t use knife for fish, cutlets or omelettes.
4 When you are being served, don’t pick; one piece is as good as the next.
5 Sit facing the table, keep your feet under you, and don’t stretch them under the table.
6 When eating stewed fruit use your spoon to put the stones on your saucer.
7 Don’t eat off the knife.
8 And, finally, don’t forget to say “Thank you” for every favour of kindness.

EATING OUT

1 What places to eat out do you know? Is there any difference between them? Share your opinion with a partner.

2 Form adverbs from the following words and translate them into Russian.
Domestic, predominant, vast, offensive, stubborn, relative, rigid, loose, rapid, attentive.

3 Look up the meaning of the words in the dictionary and use them in your own sentences:

Affluence, a local burger joint, franchise, indigenous food, internationalizing trends, to show off.

4 Read the following article and be ready to name the places to eat out

Most food has been made and consumed domestically throughout Western history. Eating out was for travelers, in inns and taverns where the customers were served more or less what would have been on the domestic table anyway. Regular eating out, and eating out for status with special foods reserved for the occasion, is a predominantly French institution of the Industrial Revolution. Our words for eating out are all French or translations – hotel, restaurant, café, menu, entrée, chef (chef de cuisine), wine list (carte des vins), maitre d’hotel, restaurateur, hors d’oeuvres, hostess (hotesse) – only with waiter (and waitress) do we remain stubbornly Anglo-Saxon, “boy” sounding a bit strange in the context. 
Essentially at first an upper and upper-middle perversion, and to do with the desire to move conspicuous eating and spending into the public arena, eating out has become vastly democratized with technology, affluence, and overemployment – leaving less time for preparation at home. 
If the rituals of eating out have become less grand for the mass of people, it still retains its aura as an “event.” The grand aspects are retained in expeditions to restaurants offensively overpriced but ritzy (after the Polish- French founders of the greatest of the great establishments). We spend not so much for the food as for the entertainment value and the naughty thrill of being (we hope) treated like royalty in an otherwise drab democratic environment. Even lesser expeditions still have the air of an event. The family outing to the local burger joint still has an air of preparation and difference. Even the necessary lunch for workers who cannot eat at home has been made into a ritual event by the relatively affluent among them. 
“Doing lunch” in the business world is regarded as a kind of sacred operation where, the mythology has it, the most important deals are made. Very little of this has to do with business, of course, and everything to do with status. Just to be having business lunches at all marks one down as a success in the world of business, for only “executives” (the new order of aristocracy) can have them. 
We continue to make eating out special when we can. Romantic dinners, birthday dinners, anniversary dinners, retirement dinners, and all such celebrations are taken out of the home or the workplace. Only the snootiest restaurants will not provide a cake and singing waiters for the birthday boy. The family outing is specially catered for by special establishments. But even in the hustle and bustle of these family establishments the individuality of the family is still rigidly maintained. 
The democratization of eating out is reflected in the incredible burgeoning of fast food joints. McDonald’s is the fastest-growing franchise in Japan, and has extended its operations to China. Kentucky Fried Chicken has now opened in Beijing, and has become the chic place to eat in Berlin. These are humble foods – a ground meat patty that may or may not have originated in Hamburg; a sausage of dubious content only loosely connected to Frankfurt; deep fried chicken that was a food of the rural American South; a cheese and tomato pie that probably came from Naples. But they have taken the world by storm in one of the greatest eating revolutions since the discovery of the potato. In a curious twist, two indigenous foods of the East are rapidly turning into the fast food specials of the yuppies who would not be seen dead eating the proletarian hamburger: the Japanese raw-fish sushi, and the Chinese dim sum (small items bought by the plate) lunch. It is the oriental revenge for the McDonald’s invasion. The proletariat has evolved its own forms of eating out. The transport café in Britain with its huge portions of bacon and eggs; the French bistro, which was a working-class phenomenon before reverse snobbery turned it into bourgeois chic, with its wonderful casseroles; the Italian trattoria with its cheap seafood, again gentrified in foreign settings; the incomparable diner in America; the grand fish-and-chip warehouse in the north of England; the beer-and-sausage halls of Germany; the open-air food markets in all the warm countries. 
What started with the Chinese has spread to a wide variety of immigrant cuisines. Even small towns in Europe and America now have a huge variety of worldwide ethnic establishments. Drink has followed food, and sake and retsina, espresso and green tea, guava juice and tequila, are available everywhere. In all this eating out, food reflects the internationalizing trends in fashion generally. It gives us all a chance to show off our cosmopolitanism in a world that values it more and more. It is astonishing when we think of it. In any one month we may order food in ten or more different languages. There is now an industry of critics and restaurant writers as large and as attentively followed as the theater, sports, and fashion critics. To be literate in the world of eating out – to be even ahead of the trends (knowing that fantastic little Portuguese bistro that no one has discovered) – is to demonstrate that one is on top of the complex cosmopolitan civilization of which eating out has come to be a metaphor.

Comprehension check

1 Give the Russian equivalents to English words and phrases.

Eating out, eating out for status with special foods reserved for the occasion, an upper and upper-middle perversion, offensively overpriced, a kind of sacred operation, “executives”, the hustle and bustle of smth., a sausage of dubious content, the McDonald’s invasion.

2 Answer the questions.

1 What words for eating out were borrowed from the French language?
2 Why does eating out still remain “an event”?
3 Do you agree with the statement that “doing lunch” marks one down as a success in the world of business?
4 Name the most common occasions when people usually eat out.
5 What are the most famous fast food joints and where are they situated?
6 Is it true that almost every country has its own unique places to eat out? Prove your answer with the examples from the text.
7 Drink has followed food, hasn’t it?
8 What trends in fashion does food reflect?
9 What does it mean “to be literate in the world of eating out”?

3 Find in the text all the mentioned places where one can have a meal and choose the most appropriate Russian equivalent.

4 There are some rulers for diners. Do you know them? Make up a list of those you know. Work in groups of four, compare your lists and share your ideas with other group mates. Study the following rules. Which of them have you already mentioned in your lists?

1 To be sure to phone up to the restaurant and cancel your booking if you for some reasons can’t come.
2 Ring up if you are going to be delayed by more than a quarter of an hour; if you don’t, your table may be given to someone else.
3 Let the restaurant know in advance if a member of your party has any special needs.
4 Spend some time reading the menu outside to notice what the prices include and what they don’t include.
5 Don’t be afraid to order two different dishes and to swop with a companion half-way through.
6 Ask the staff questions: how is this dish cooked? what goes with what? what is that rather tasty looking dish the people at the next table are having? and so on. 
7 If you want to smoke, you should ask the neighbors if they mind.
8 Don’t forget to thank the staff.

5 Describe the last meal you ate in a restaurant.

6 Translate into English.

1 Если вы пойдете в этот ресторан, вы сможете там заказать любое блюдо.
2 Если он не закажет столик заранее, он не сможет пообедать в этом ресторане.
3 Как только вы сядете за столик, официант подойдет к вам.
4 Если вы захотите поесть фруктов, я бы вам посоветовал пойти в этот ресторан. Там всегда большой выбор фруктов.
5 Как только столик освободиться, я займу его.
6 В этой столовой всегда большой выбор блюд из овощей: из цветной капусты, моркови, картофеля, и др. Если вы будете там обедать, закажите тушеную морковь в сметане. Это очень вкусно.
7 Какое из ваших любимых блюд вы хотите заказать?
8 Для чего эта ложка? Она для супа или для компота?
Вы любите пудинг? Попробуйте этот.
9 Из каких компонентов состоит этот салат. Если в нем есть петрушка, красный перец и репчатый лук, я его есть не стану.

7 Read and act out the dialogues.

8 Make up the dialogues on the models using as many words as possible dealing with the topic “Meals”.

Dialogue 1

A RESTAURANT KITCHEN

Waitress: Hurry up, Chef! I have 12 customers, and they all want today’s special. Some of them have been waiting for 15 minutes. They are getting upset.
Chef: I know, I know, but I only have two hands. You’ll have to help me.
Waitress: Help you? That is not my job. I’m a waitress, not a cook.
Chef: Well, one of assistants is off today, and the other is out sick.
Waitress: Oh, O.K. What do I do first?
Chef: Well, start putting the meat on the plates, and I’ll finish these vegetables.
Waitress: O.K. Is that enough meat?
Chef: Hmm. That’s little too much. Take some off.
Waitress: What about potatoes?
Chef: Oh, put on plenty of potatoes-they’re cheap-and lots of peas.
Waitress: All right. Can I take them out now?
Chef: Have you put the gravy on yet?
Waitress: Huh? Oh, no, I haven’t. Where is it?
Chef: Here it is. 
Waitress: Oh, there isn’t enough gravy.
Chef: There’s plenty in that pot over there.
Waitress: Here? O.K. I’ve got it.
Chef: Fine. Now you can begin taking the plates out to the customers.
Waitress: Whew! They’re hot!
Chef: Well, use a dish towel. And don’t carry too many plates. You might drop them.
Waitress: Oh, I won’t drop them. I’ve never dropped a plate in my life!
(Crash!)

Dialogue 2

IN A RESTAURANT

Waiter: Good evening. Two for a dinner?
Boris: Yes, that’s right.
W.: You can leave your coats here. Were would you like to sit?
B.: Thank you. Where would you like to sit, Natalie?
W.: Would you like this table by the window?
B.: Yes, that’s nice. Could we see the menu?
W.: Certainly. Here it is. Shall I give you a few minutes to look at it?
B.: Yes. We’ll order in a few minutes.

Boris: Do you want an appetizer?
Natalie: Hmm… I think I’ll have a shrimp cocktail. I’m crazy about shrimp. What about you?
B.: I’m not sure. I can’t decide.
N.: Oh, if I were you, I’d have the smoked salmon. You always say you like smoked salmon, and you haven’t had any for a long time.

Waiter: Are you ready to order now?
Boris: Yes, one shrimp cocktail and one smoked salmon, please.
W.: Fine, and the entrée?
B.: Well, we can’t decide between the veal and the chicken. What do you recommend?
W.: Both are good, but if I were you I’d have the veal. It’s the specialty of the house.

Waiter: What would you like with the veal? Maybe some vegetables?
Natalie: Yes. Some zucchini, some carrots, and some boiled potatoes.
W.: And a salad?
N.: Bring me a mixed salad with the entrée, please.
W.: All right. Will you want dessert?
N.: Can we order that later?
W.: Of course.

Waiter: Would you like a bottle of red wine? May I suggest something?
Boris: Sure. 
W.: Why don’t you have a carafe of our house wine? It’s Chilean. You’ll like it.
B.: That sounds fine. Let’s try it.

9 Fill in the blanks with the articles or indefinite pronouns in the following dialogue.

Dialogue 3

Mr. Smith goes to … restaurant, because he wants something to eat. After taking … seat at one of … tables, he calls … waiter.
Waiter: What can I bring you, Sir?
Mr. Smith: Give me … menu, please.
W.: Here it is, Sir.
Mr.S.: … soup, first, and after that … mutton chop, if it is tender.
W.: … vegetables with your chop?
Mr.S.: Yes, bring me … potatoes with it.
W.: Anything to drink, Sir? … wine list is on … back of … menu.
Mr.S.: Yes, a half-bottle of claret, please, and give me … salt and … pepper.
W.: … fish before your chop, Sir?
Mr.S.: No, thanl you. There is no water on … table. Can I have some, please.
W.: Here is … water, Sir. Is … chop to your taste, Sir?
Mr.S.: Yes, it is very tender, thank you. Please pass me … vinegar and oil.
W.: Do you want … pudding or cheese, Sir?
Mr.S.: No, thank you, but give me … fruit, please. Have you … cherries?
W.: No, Sir, but we have … strawberries.
Mr.S.: If they are good, you can bring me some with sugar and cream.
W.: Very good, Sir. … coffee, Sir?
Mr.S.: Yes, … cup of black coffee and please give me … bill.

10 Write a description of one of your favorite eating places: a restaurant, snack bar, café, or pub. Your composition should be between 120 and 180 words length.

11 Read the additional text and be ready to speak about the importance of the settings.

EATING OUT: STYLES AND SETTINGS

Apart from travelers, for whom eating out was first invented, few people eat out from necessity. Even more than in the home, eating out is a ceremonial event and must be considered as such. There are basically two types of eating out: entertaining oneself and entertaining others. In what sense is the family’s taking itself out to dinner ceremonial? Just as much as the family’s having the grandparents round to formal Sunday tea in the dining room. It is a special occasion marked by special dress and behavior. At its lowest level it can depart little from eating informally at home: a visit to the local burger or fish and chip joint for a quick meal, for example. But even these places usually do not allow one in half dressed. You cannot lounge around the local pizza parlor in a dressing gown or underwear. To go out in the street at all one must put on footwear. 
Then there is the matter of choice, usually conspicuously lacking on the home menu. Even the humblest “eat out” place has some choice, and this alone can provide an excitement that the home meal lacks. Some considerable restraint is required, particularly from the young, and this again serves to mark it as special. It becomes an important socialization experience for young children, when they learn the basic etiquette of eating in public. But they must learn to sit still, to keep their voices down, to wait patiently, to eat in an orderly manner and not throw their food about. Of course, they learn these things at home, but the pressures are much greater when eating out. 
For the parents, or even a childless married couple, eating out is usually marked by even more ceremonial behavior. Except for the very affluent, it is usually regarded as a special event, and people prepare for it in a way that they would not do for the regular home meal. In particular, they will weigh carefully the type of setting as much as the type of food. If eating out were only about food then the setting would not matter. One place is too big and too garish and has noisy waiters; another is too small and crowded and the service is too slow; another is too brightly lit and there is no sense of privacy; another is so dimly lit that one cannot see the food. 
When entertaining others out, setting has to be considered carefully with reference to purpose. The main purposes of eating out with others are the same as their home counterparts: to impress on the one hand, and to be different on the other – to make a change. At home we do this by departing from the normal routine in dress, setting, and cuisine. When we go out, the latter two can be taken care of for us, and we have much more choice as far as style, setting, and expense are concerned. 
Setting is all. The perfect business lunch requires a bright setting: papers have to be exchanged perhaps, and the faces of the parties have to be clearly visible so that moods and intentions can be read. But the tables should be relatively well spaced so that conversations do not overly intrude on each other. The romantic meal, however, is more suitably placed in the evening and in a quiet and dimly lit candlelight atmosphere conducive to quiet, intimate conversation. The casual lunch with a friend, however, can well be in a fairly informal, conducive to colorful salads and bright gossip. If we do not think setting is important, imagine a man promising his date a romantic dinner and taking her to the local ice cream parlor for a hot dog and sundae, or for fish and chips wrapped in newspaper. This can only work if she has a good sense of humor. 
The point here is that it almost does not matter what food is eaten. That can be a matter of personal preference. It is usual to serve more elaborate meals in the evening, but these are often not that different from the lunch menus except in size and number of courses. There are certainly restaurants that serve the same food at dinner as at lunch, except that at dinner they double the prices, light the candles, dress up the waiters, and have live entertainment. This tactic, which again has little to do with the content of the food, is based on the shrewd observation that not much business is done in the evenings; people come for entertainment and are willing to pay for it as for any other entertainment. They come to be cosseted, spoiled, smoothed down after the business of the day, made to feel like royalty, allowed to indulge themselves in a leisurely fashion, and generally to feel as far removed from eating at home as is possible. 

ЛИТЕРАТУРА

1 Барановский,  Л.С. Добрый день, Британия! [Текст] / Л.С. Барановский, Д.Д. Козикис – Мн.: Вышэйшая школа, 1997.
2 Гридюшко,  С.Е. Совершенствуйте свой английский [Текст] /С.Е. Гридюшко, Р.К.Образцова, И.Г. Субботкина [и др.]  - Мн.: Вышэйшая школа, 1999.
3 Гужва, Т.Н. Английский язык. Разговорные темы [Текст] / Т.Н. Гужва. – Киев:Тандем, 1995.
4 Дроздова,  Т.Ю. Everyday English  [Текст] / Т.Ю. Дроздова, А.И. Берестова, М.А. Дунаевская [и др.]– СПб.:Антология, 2004. 
5 Сатинова,  В.Ф. Читаем и говорим о Британии и британцах [Текст] / В.Ф. Сатинова. – Мн.: Вышэйшая школа, 1999.
6 Эльяшева,  М.С. England and Englishmen [Текст] / М.С. Эльяшева. – Пермь, 1972.
7 James O’Driscall. Britain.- Oxford University Press, 1999.
8 John and Liz Soars. Headway. Pre-Intermediate. Student’s book.- Oxford University Press, 2000.

ДЛЯ  ЗАПИСЕЙ

ДЛЯ  ЗАПИСЕЙ

Учебное  издание

Дегтярёва Оксана Анатольевна
Карпова Елена Владимировна

АНГЛИЙСКИЙ  ЯЗЫК

Практическое пособие  по теме
“MEALS” для студентов
специальностей 1 – 21 05 01 “Белорусская филология”
		    1 – 21 05 02 “Русская филология”

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Учреждение образования 
“Гомельский государственный университет
 имени Франциска Скорины”
246019, г. Гомель, ул. Советская, 104

Отпечатано на ризографе   
в учреждении образования
 “Гомельский государственный университет
 имени Франциска Скорины”
246019,  г. Гомель, ул. Советская, 104

 

 

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