"Food Around the World"

Оборудование и материалы:

1. Персональный компьютер, интерактивная доска, карта США, примеры меню, рекламные буклеты американских кафе и ресторанов.
2. Учебное пособие English for International Tourism by Peter Strutt and Amanda Bailey (Longman).

Цель урока: Создание образовательного продукта CD с презентациями по теме. (Приложение)

Задачи урока:

• повысить мотивацию учащихся в изучении английского языка посредством связи процесса изучения языка с реальной жизненной ситуацией;
• развивать навык поиска информации в различных источниках (включая периодические издания, книги, Интернет, т.д.);
• расширить словарный запас по теме “Еда” и повторить уже изученные лексические единицы;
• развивать навыки письма (описание и рецепт);
• развивать умение работать в группах / парах;
• развивать навык разработки компьютерной презентации и умение представить ее аудитории.

Этапы и виды деятельности:

Этап 1: введение темы “Food Around The World” учебника, обсуждение творческого задания (создание CD с презентациями учащихся по теме), определение сроков и вида выполнения финального продукта.

Этап 2: прохождение темы в учебнике; сбор материала по теме, обсуждение собранной информации, создание черновика презентации по теме.

Этап 3: обсуждение оформления и создание финального продукта (компьютерной презентации).

Этап 4: урок-презентация финального продукта, создание CD с презентациями учащихся.

ХОД УРОКА

• введение (презентация учителя) – 25 мин.
• презентации учащихся – 15 мин.
• заключение (вопросы, создание CD) – 5 мин.

Рекомендуемые материалы:

1. Периодические издания, справочная литература, Интернет.
2. Формы оценки результатов урока.
3. Совместное обсуждение.

Introduction (1 min)

SLIDE 2

T: Today we are finishing studying the topic “Food Around The World”, and we are going to consider what you have to present. After presenting your home assignment, we shall create a CD with your computer presentations on the topic.

Warm-up (5 min)

SLIDE 3

T: Let me start first with a little journey through the history of food around the world. But before we do that, let us see what you know about dishes from different countries. On the slide you can read the names of different dishes and the countries they originate from. Your task is to match the dish with its country. You can do it in pairs, and later we shall check the results together. You have 5 minutes to do this task.

Key:

About the history of food (10 min)

SLIDE 4

T: Cooking is not only done out of necessity, but also for pleasure. It is both a science and art. Each country has its own traditions cooking is based on. There are so many different styles of cooking that there is no dominant style.

SLIDE 5

T: Early people didn’t know how to preserve food they killed or gathered. So they had to search for food every day. The simplest way to cook was to roast food on open fire or cook on hot stones or steam over embers. The next stage was to build ovens. People learned to boil food in pits heated by red-hot stones. The two main methods of cooking were boiling or steaming and baking.

SLIDE 6

T: In Ancient Greece and Rome most of the work was done by slaves in those times. The chief cook ruled like a master over other slaves under him. People used iron or clay pots, pans and dishes. They started to use spoons and knives, although they preferred to eat with their hands.

SLIDE 7

T: In the Middle Ages cooking was done on open fire with whole animals roasted. Soups and stews were cooked in huge cauldrons. Food was probably dull and monotonous. A lot of spices were introduced to preserve food. Cooking was linked with disease (because of difficulties with preserving food), and alcoholism (cooks had to drink a lot of beer to cool themselves down when cooking in kitchens heated by large ovens and fireplaces). Northern and southern cooking styles were developed in Europe at that time: smoked fish, bacon, ham and pickled vegetables in the north vs. oil, olives, fresh vegetables, fresh fish and grilled meat in the south.

SLIDE 8

T: When Catherine de Medici married King Henry II of France, she brought Italian cooking tradition with her. New ingredients and recipes were introduced, and Italian cookery became the basis for the most dominant way of cooking for the period of more than 400 years.

SLIDE 9

T: Although western cooking developed in Europe, a lot of ingredients came from America – tomatoes, potatoes, cocoa beans, maize, etc. Many of these came to Europe from America via Spain, so they still form an important part of cooking there (e.g. potatoes – there are more than a thousand recipes including this vegetable among other ingredients).

SLIDE 10

T: Cooking in the East may be compared to that in Europe. In some ways the Chinese cook similar to the Italians – minimum of heat is required, dishes are cooked quickly, noodles are a big deal. Most food is stir-fried. Instead of salt and pepper, the Chinese use monosodium glutamate or soy sauce. Little meat is eaten – mostly seafood and vegetables. The basis of the meal is rice. Japanese cooking has some similarities with Chinese cooking. They also eat a lot of rice, many foods are raw, most dishes use fish or seafood, and of course, each meal includes soy sauce. Indian and Pakistani food is characterized by the use of plenty of spices. Rice accompanies dishes in India. In the north, Muslims eat more meat than Hindus in the south (they are mostly vegetarian).

American Cooking Traditions (7 min)

SLIDE 11

T: When talking about American food, we all think of McDonald’s, Burger King, Pizza Hut or Taco Bell. But not all food in the USA is junk food. Most American dishes come from different regions of the world and include such dishes as grand central oyster stew, tacos, clam chowder, pizza, etc. There six main cooking regions in the USA: New England, New York area, Deep South, Mid West, Tex Mex and West coast.

SLIDE 12

T: In New England you can try such dishes as boiled beef, chicken stew, Boston baked beans; you can also eat a lot of fish and seafood.

SLIDE 13

T: New York area is the representation of the Melting Pot theory. A lot of immigrants from all over the world traditionally come to the USA via this city, so different cooking traditions are concentrated here. You can treat yourself to pizza, pasta, hotdogs, cheesecake or hamburgers.

SLIDE 14

T: Cooking in this part of the country is a mixture of French, English, African and Caribbean cooking styles – the food is spicy, a lot of dishes include seafood, beans, rice, pork. For example, you can try the famous pecan pie or southern fried chicken.

SLIDE 15

T: Most of Mid West is farmland, so the foods cooked are traditional rural foods – maize, beef, pork, lettuce, tomatoes and potatoes, cheese. The dishes represent the countries the first immigrants came from – goulash (Hungary), coffee cake (Scandinavian countries), cheese (Swiss, English, Dutch). The biggest dishes are steak and ham.

SLIDE 16

T: Tex Mex cooking tradition is influenced by the nearness to Mexico, so the food is hot and spicy using beans, tomatoes, peppers, avocadoes and beef. You can help yourself to chilli con carn, mole, fachitos or burritos.

SLIDE 17

T: West Coast is washed by the Pacific Ocean, so they eat a lot of fish and seafood there. The climate is warm and sunny, and plenty of fruit and vegetables are grown. Traditional foods are seafood, crabs, lobster and mussels, oranges, lemons, apples. There are vineyards all along the coast. The most famous dish is clam chowder (a creamy soup with seafood). On the other hand, California is very close to Mexico, so this state offers different Mexican dishes to taste – guacamole, tacos and enchiladas.

T: Now it is high time to have a look at your presentations.

The presentations follow in the voluntary order.