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CATERING in THEORY
Catering: a general overview WARM UP
1
What is hospitality? Choose the best answer from the three definitions.
Hospitality is... A a place for travellers, young or homeless people to stay. B businesses that provide food, drink, accommodation or entertainment. C what you get when you stay in hospital.
ACT IV IT IE S
Business can mean: • the activity of making, buying, selling and supplying goods or services for money. It’s been a pleasure to do business with you. • a company, a commercial organisation such as a shop or a factory. They have got a small catering business.
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The hospitality industry Hospitality is a word used in travel and tourism to describe the services a customer receives from an organisation or company such as catering, entertainment, accommodation, transport and other related tourist services. Businesses offering hospitality include restaurants, pubs, bars, clubs, hotels as well as sports and leisure facilities. Hospitality is a growing industry with hundreds of millions of people making use of it each year. Two of the principal service areas of this industry are catering and accommodation. We generally think of catering as organising food and drink services for social events or gatherings, but catering is also part of our everyday lives at school, at work, in hospitals and even when we travel. By accommodation we usually mean the choice of where to stay when we are on holiday, but we also choose accommodation when we visit a place for work or for study and when we are travelling, for example on a ship or on a train.
Reading comprehension 2
PET Read the text about the hospitality industry and choose the correct answer for each question.
1 Hospitality provides... A accommodation. B catering. C entertainment. D all of these. 2 Which of these businesses offer hospitality? A bars B hotels C sports centres D all of these 3 The hospitality industry is... A growing. B in decline. C not very popular. D not changing. 4 Catering is organising food and drink for people... A at work. B in many different social situations. C on holiday. D outside. 5 Accommodation is available to... A students. B business people. C tourists. D all of these people. MO DULE 1 | CATERING in THEORY
ACT IV IT IE S
Vocabulary 3 Read the text again and find the English equivalents for these words and expressions. 1 alloggio __accommodation ______________ 6 impresa 2 azienda ________________ 7 intrattenimento 3 strutture per il tempo libero ________________ 8 ristorazione 4 cliente ________________ 9 trasporto 5 eventi sociali ________________ 10 viaggiare
________________ ________________ ________________ ________________ ________________
Listening 4
1.01 Listen to a woman completing a hospitality review and fill in the missing information.
What are you reviewing? Accommodation Catering Entertainment Other [please specify] _______________________________________ Enter the name of the company and its location ________________________________________________________________ Purpose of visit: Business Pleasure Other [please specify] ____________________________________________________________ Rating:
★ terrible ★★ poor ★★★ OK ★★★★ good ★★★★★ excellent Rate the following things by shading the appropriate number of stars. Service
★★★★★
Cost ★★★★★ Facilities ★★★★★ Quality ★★★★★
Would you recommend it to your friends and family?
Yes
No
Maybe
Click here to submit your review.
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1.01
PET Listen again and decide if these statements are true (T) or false (F). T F
1 The hotel is in East London. 2 The woman thinks the rating system looks complicated. 3 She decides it’s actually easy enough. 4 The hotel staff are unfriendly and unhelpful. 5 The hotel rooms are on special offer. 6 The gym is very big. 7 The hotel and rooms are clean and tidy. 8 The woman would definitely recommend this room to friends and family.
Writing 6 Think of a place you know and complete a review form about it like the one above. You can review accommodation such as a hotel, a campsite, or a B&B; catering in a restaurant or a bar; or some kind of sports or leisure facilities like a funfair or a sports centre.
Speaking 7 Work in pairs. Take turns to ask and answer questions about the place you are reviewing. Here are some questions to help you.
What’s the name...? − Where is...? − What is the purpose...? − How do you rate...? Why? − Would you recommend...? Why?/Why not? The World of Hospitality | MO DULE 1
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2
FOCUS on LANGUAGE Vocabulary 1
Complete this organigram of restaurant staff with the roles from the box.
bartender − busboys/busgirls − captain − chef de cuisine − chef de partie commis − dishwashers − food and beverage manager − head chef − headwaiter host/hostess − maitre d’hotel − sous chef − waiters/waitresses − wine waiter (1) ______________________
Front-of-house staff
Specialist front-of house staff
maitre d’hotel (2) ______________________ (3) ______________________ (4) ______________________ (5) ______________________ (6) ______________________
host/hostess (7) ______________________ (8) ______________________ (9) ______________________
Kitchen brigade (10) (11) (12) (13) (14) (15)
head chef ____________________ ____________________ ____________________ ____________________ ____________________ ____________________
2 Write the names of the parts of a chef’s uniform.
4 __________________ 1 __________________
6 __________________
3 __________________ 2 __________________
5 __________________
3 Make a list of all the vocabulary you can remember in the following categories.
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Food preparation appliances
Cooking appliances
Food refrigeration appliances
Cookware
Kitchen tools and utensils
food blender, _____ ________________ ________________ ________________ ________________ ________________
deep fat fryer, ____ ________________ ________________ ________________ ________________ ________________
cold store, _______ ________________ ________________ ________________ ________________ ________________
frying pans, ______
chef’s knife, ______
________________ ________________ ________________ ________________ ________________
________________ ________________ ________________ ________________ ________________
MO DULE 2 | FOCUS on LANGUAGE
4 Match these French kitchen brigade titles with their specialist roles. 1 chef entremetier 2 chef legumier 3 chef potager 4 chef garde-manger 5 chef rôtisseur 6 chef saucier 7 grillardin 8 friturier 9 chef poissonier 10 chef pâtissier
a b c d e f g h i j
cold-foods chef entrée chef fish chef fry chef grill chef pastry chef roast chef sauce chef soup chef vegetable chef
5 Match these words with their Italian equivalents. 1 ice cream maker 2 bowl 3 measuring jug 4 electric whisk 5 spatula 6 fish kettle 7 loaf tin 8 biscuit cutter
a b c d e f g h
frullino bicchiere graduato teglia per il pane gelatiera formina per biscotti scodella spatola pesciera
Grammar IMPERATIVE L’imperativo è usato: • per esprimere comandi
• per dare istruzioni o consigli
• per dare suggerimenti o fare proposte
Don’t sneeze or cough over food!
Beat the eggs and sugar until soft.
Let’s deep-fry the fish. Let’s not worry about the fat.
1
Transform these sentences into imperatives to form the instructions for making roast potatoes.
1 You should cut the potatoes fairly small into roughly egg-sized pieces. Cut the potatoes... 2 It is better to parboil the potatoes in gently boiling salted water for about 8 minutes. 3 You should leave the potatoes to cool completely and then season them with a little fine salt. 4 It is essential to roast the potatoes for around 45 minutes. 5 It is important to turn or shake the potatoes at least once during cooking.
2 Decide if these rules for kitchen health and hygiene should be positive or negative. 1 Don’t 2 Don’t 3 Don’t 4 Don’t 5 Don’t
dry your hands with clean towels, disposable paper towels or a hand dryer. transit from dirty to clean areas to avoid cross contamination. wear clean protective clothing, such as an apron, overalls or jacket. wear jewellery and don’t carry any objects such as pens in your pockets. tie your hair back or cover it and don’t tie glasses around your neck.
LINKERS Si usano i linkers per collegare parole o parti di frasi. Di seguito un elenco dei principali: • per aggiungere informazioni: and, both…and, also, too, as well as, moreover, besides • per contrastare: but, yet, on the contrary, instead • concessive: although, even though, though, even if, in spite of, despite, while, whereas, however • di tempo: when, as, while, as soon as, before, after, until, as long as, whenever, once, since • di causa e conseguenza: because (of), as, so, as a result, therefore, so/such…(that) • di scopo: to, in order to, for, so that • di condizione: if, whether, unless, provided (that) • di esclusione: except
Video tutorial 2 In the Kitchen | MO DULE 2
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2
Grammar 3 Reorder the words in these sentences to form kitchen health and hygiene rules. 1 wear / it / as / varnish / into / nail / food / fall / don’t / can __________________________________________________________________________________________ 2 station / your / session / disinfect / work / after / carefully / each __________________________________________________________________________________________ 3 areas / clothes / preparation / from / keep away / personal / food __________________________________________________________________________________________ 4 gloves / the / disposable / plasters / top / wear / over / of __________________________________________________________________________________________ 5 hem / skirt / a / put / trousers / your / don’t / in / or __________________________________________________________________________________________ 6 a / handling / children / food / bring / into / area / don’t / or / storage __________________________________________________________________________________________
4 Complete the text with the missing linker from the box. and (x2) − as − but (x2) − in order to − however − so − therefore − while − whereas
As kitchens need to be functional, it is important to design them carefully. (2) _____ do this, you need (1) _____ to consider its location, the number of covers, the menu (3) _____ the type of service the restaurant is offering. (4) _____, most kitchens are designed to avoid contamination (5) _____ rendering preparation as efficient as possible. (6) _____, the main kitchen is located between the storage areas and the restaurant, (7) _____ it is directly behind the service area where waiting staff place orders (8) _____ collect food, (9) _____ in front of the cold storage rooms where raw materials are stored. (10) _____ access to storage should be easy for vehicles from outside, (11) _____ totally separate from food preparation areas.
5 Match the two parts of the sentences together to form a recipe for flapjacks. 1 While you preheat the oven to 150°C, 2 In order to melt the butter, 3 Dip a brush in the butter, 4 Combine golden syrup, sugar and butter 5 When melted and blended, 6 Stir in porridge oats, lemon zest and ginger 7 Bake the flapjacks in the oven 8 Remove from the oven and cool,
a b c d e f g h
and heat gently. and pack into the baking tin. for 40 minutes. heat it over a low heat. line a baking tin with paper. remove the pan from the heat. then cut into squares. so you can grease the baking tin.
6 Translate the following text into Italian.
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Chefs are responsible for preparing meals that are pleasing to the palate and to the eye. They are highly skilled, trained and experienced members of the kitchen brigade. They create the good or bad reputation of a restaurant and determine whether or not people want to come back to it or recommend it to their friends and families. A good chef needs to be creative, innovative and passionate about food.
MO DULE 2 | FOCUS on LANGUAGE
Functions EXPRESSING OPINIONS Per esprimere opinioni in inglese si possono usare le seguenti espressioni: I think/I don’t think/Don’t you think… ?/In my opinion + soggetto + verbo ➝ I think you can learn everything in a kitchen if you work on all stations. Don’t you think it’s important to work on all stations in the kitchen? In my opinion it’s vital to have a good head chef in the kitchen brigade… Le espressioni I agree/disagree/don’t agree possono essere usate da sole o seguite da with + nome/complemento oggetto/forma in -ing ➝ I agree/disagree/don’t agree with you wearing earrings in the kitchen. I prefer + infinito/forma in -ing ➝ I prefer to wear/wearing white in the kitchen because you can see all the dirt.
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Respond to the following statements about the roles of the different members of the kitchen brigade.
1 The chef de partie is usually responsible for a specific food area or course. 2 The commis is responsible for washing dishes and cleaning the workstations. 3 The head chef is the only job worth doing in the kitchen. 4 A pastry chef is a great job because you get to prepare and taste sweets all day long. 5 The roundsman is a difficult job because you need to be skilled in all sections. 6 A sous chef is the least responsible job in the kitchen. 1 I agree/disagree … because... I think…
2 Correct the test paper of an apprentice chef about kitchen hygiene. In my opinion you don’t need to wash and dry your hands frequently when you are working in the kitchen. It is enough to do it once when you start work and before you finish work. It’s OK to eat or chew gum in the kitchen as long as the head chef doesn’t catch you, but you should open the door to smoke. I prefer to wear my own clothes in the kitchen because I can be sure they’re clean. I think you should be able to keep your hair long if you wash it every day and wear make-up because you look smarter. GIVING ADVICE Per chiedere e dare consigli in inglese si usano: should + la forma base del verbo principale ➝ You should put a plaster on that cut. shouldn’t + la forma base del verbo principale ➝ You shouldn’t cough or sneeze over food.
3 Complete the advice with should or shouldn’t. Wear a toque or a bandana over your hair to avoid contact with food or dirt. Chef’s jackets (1) ____________ be heat-resistant, cool and white and easy to remove in an emergency. Aprons must be tied at the waist and (2) ____________ cover your ankles to protect them from hazards. You (3) ____________ lift hot containers from the oven or clean hot sauce or oil without using your torchon. You (4) ____________ hem your trousers or skirt to avoid bacteria growing there. You (5) ____________ wear comfortable shoes with non-slip soles with a protective steel cap.
4 Write the solutions to these problems, using should or shouldn’t. 1 Your workstation is dirty. ➝ I think you should… 2 You’ve cut your finger. 3 You don’t feel very well. 4 A visitor wants to come into the kitchen from outside. 5 You wear glasses and they keep on falling off your nose. 6 Your chef’s jacket catches fire.
In the Kitchen | MO DULE 2
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3
CASE STUDY
Preparing a turkey W
hether it be for Thanksgiving or Christmas Day, cooking a turkey can be a stressful and complicated business. Problems begin as early as the supermarket because deciding on the size of the turkey can be difficult. Should it be frozen or fresh, small or large, and if it’s too big, how are you going to get it into the oven? And what about the side dishes – potatoes, stuffing, vegetables (you cannot eat turkey without brussels sprouts), and of course the cranberry sauce? If you buy a frozen turkey, then comes the problem of defrosting it. Thawing it in the fridge can take up to three or four days if it’s really big, but if you don’t have time for that, then thawing it in cold water overnight might be the best alternative. Once your turkey is finally thawed, it needs to be cooked. Turkey cooking does of course mean getting up extra early in the morning, but a 5 a.m. start is nothing in comparison to a tasty turkey dinner! Using a stainless steel roasting tin means you’ll retain lots of turkey juice, which can then be used to make your delicious gravy. Don’t forget to stuff your turkey before it goes into the oven. Once that’s done, put the lid on your roasting tin and put the turkey into the oven. Set the oven to 325 °F and just wait! A 12 pound turkey can take as long as five hours to cook, so if you did get up
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MO DULE 3 | CASE STUDY
early, then you can always go back to bed! Before you take the cooked turkey out of the oven, check its temperature. The thigh should be about 180 degrees and the stuffing about 165 degrees. Take the turkey out of the oven and pour the juice all over it, and pop it back into the oven for 15 minutes to brown. Once that’s done, it’s time to carve the turkey. Make sure you use a good quality carving knife. Most people like the turkey breast, the succulent white meat, but some people prefer the legs, so make sure you’ve got a variety of meat cuts on the serving plate. Finally, it’s time to serve and eat your turkey... but did you remember to prepare the side dishes?!
brussels sprouts cavoletti di Bruxelles thawing scongelare gravy sugo di carne thigh coscia
Turkey is eaten both in Britain and the United States of America. In Britain it is traditional to eat turkey on Christmas Day and in the USA on Thanksgiving Day.
Reading comprehension 1
PET Read the text about cooking a turkey and decide if these sentences are true (T) or false (F).
1 It is easy to cook a turkey. 2 Brussels sprouts are a type of vegetable. 3 You can defrost a fresh turkey in 3/4 hours. 4 Turkey juice can be used for making stuffing. 5 You usually stuff your turkey at 5 a.m. 6 It takes five hours to brown the turkey. 7 Most people prefer turkey legs. 8 Side dishes should be prepared before serving the turkey.
T F
Listening
MORE ABOUT...
2
Roast turkey can be eaten with many different side dishes. These include roast potatoes and brussels sprouts in Britain, corn and sweet potato casserole in the USA. In both countries, turkeys are usually stuffed with a mixture of ingredients and then eaten with gravy. When the turkey is finished, dessert might be pecan pie or pumpkin pie on Thanksgiving Day, and Christmas pudding on Christmas Day.
1.39 PET Listen to the information about how to make turkey gravy.
For each question, fill in the missing information.
Turkey gravy Ingredients fat two (1) __________ turkey ____ ___ ___ (2) s two tablespoon salt _ one (3) _________ juices one (4) __________ turkey
Method es with a fat (5) __________. • Separate fat from turkey juic m heat. __________ pan over a mediu • Put the turkey fat into a (6) _. ___ ___ ___ with a whisk or (7) • Add flour and salt and stir on the stove. e the mixture (8) __________ leav and es juic ey turk the Add • often to stop it drying out. • (9) __________ the mixture will be too much flour because the mixture • Make sure you don’t add too (10) __________.
Writing 3
PET Write a letter (about 100 words) about what you usually eat on Christmas Day, following these guidelines:
• Who prepares the food? • Is it tasty?
• Do you have any side dishes with it? • Would you prefer to eat something else?
Speaking 4 PET
Work in pairs. Take turns to describe what you eat at Christmas. Talk about what you like the most about Christmas food and if you have ever eaten roast turkey and brussels sprouts.
Foods and Preparation | MO DULE 3
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PROFESSIONALS at WORK
How to take orders 1
Watch the video and answer the questions. 1 What is included in the 20-euro lunchtime menu? 2 How is the customer’s whitebait starter cooked and served? 3 What does the waiter recommend to the customer as a main course? 4 What side order does this come with? 5 What does the waiter say about the customer’s choice of pudding? 6 What does the customer want to drink?
USEFUL LANGUAGE Taking orders Good afternoon/Are you ready to order? What would you like to drink? Wine or water? So you’re going for the … and having…/ And for main course/side dish/dessert… ? I’ll go and place your order. The... is excellent. /I recommend you try the…/The dish already comes with…/Excellent choice!/It’s light and refreshing/White wine would go better with …, but red with …
2
PROFESSIONAL TASK You are a waiter working during evening service. Read what the customer says and respond appropriately.
W (1) ________________________________? C No, I’d like a few more minutes to look at the menu, please. W (2) ________________________________? C Yes, I’ll have a glass of dry white wine please. W (3) ________________________________. C Thank you. I think I’m ready to order now. W (4) ________________________________? C I’ll have the scallop starter.
3
Ordering I would like to order…/As a starter I’d like…/I’ll have (the)…/I’ll have some…/ Could I add a side dish of…?/I would like the…/Drinks are included, aren’t they? What would you recommend? Yes, that’s a good idea. /If that’s possible it would be great, thank you!/ Thank you very much.
W (5) ________________________________? C I’d like the roast chicken, please. Could I add a side order of seasonal vegetables? W (6) ________________________________. C OK. That’s great. But I can’t decide what to have for dessert. What do you recommend? W (7) ________________________________. C That sounds like a good idea! W (8) ________________________________.
PROFESSIONAL TASK Work in groups of three. Take turns to role-play a waiter serving a customer at a restaurant, and a food and beverage manager evaluating the waiter’s customer service technique. Customer service evaluation 1= poor; 2 = OK; 3 = good; 4 = very good; 5 = excellent
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MO DULE 5 | PROFESSIONALS at WORK
DOSSIER
1
Culinary Geography Food in the UK
WARM UP
1
Make a list of the typical British dishes you know.
pasties pasticci tin miners minatori di stagno batter pastella nourishing nutriente pottery ceramiche jellied eels anguille in gelatina haddock eglefino (pesce d’acqua salata) offal frattaglie, interiora pudding sanguinaccio
MORE ABOUT... Strangely, fish and chips, the most famous fast food in Britain, where nobody lives more than 120 km from the sea, is not British at all, but the invention of EuropeanJewish refugees during WWII.
If you think of British food, it is probably fish and chips, a full English breakfast or roast beef, which is the French nickname for the English! Actually there is a great variety in the British cuisine, which is as much influenced by its land as by its people. Many regions of the United Kingdom have typical local. Well-known ones include Cornish Pasties, a thick savoury pastry filled with beef, potatoes and onions, originally prepared to enable tin miners in Cornwall, South West England, to eat a complete meal that was easy to hold and eat without contaminating the contents. Similarly, the idea behind Yorkshire Pudding, made from batter and dripping, was to provide a filling meal for people unable to buy meat because of their poor living conditions in North East England. Less famous are Staffordshire Oatcakes, a kind of rich and nourishing pancake made from oats and flour, the traditional breakfast for pottery makers in central England in the Midlands. Lancashire Hotpot, a dish characteristic of rural North West England, combines slow-cooked lamb, onions and potatoes and is traditionally served with a pint of beer. If you are lucky, you can still eat two traditional Victorian dishes in London: jellied eels, which used to be prepared with freshwater eels from the River Thames, and potted shrimps in clarified butter, served with lemon on brown toast. Further north, across the border, in Scotland, you find excellent fish like Arbroath Smokies, traditional smoked haddock, and of course the world-famous smoked salmon. Scotland also produces haggis, a kind of sausage made from sheep’s offal and considered a delicacy, and what sounds like an Indian curry dish, Chicken Tikka Masala, which according to some people, actually originates from Glasgow, the invention of an Indian immigrant. Moving west into Wales you can eat faggots and peas, a dish like meatballs made from offal and served with potatoes, peas and gravy. In Northern Ireland you can try an Ulster Fry, which like the English breakfast has bacon, eggs, sausages and tomatoes, with the addition of white and black pudding and potato and soda bread, typical products of Ireland.
ACT IV I TI ES
Online worksheet
322
Reading comprehension 2 Read the text and label the pictures on page 323 with the names of foods. 3 PET
Read the text again and decide if these sentences are true (T) or false (F).
1 Cornish Pasties have thick pastry to enable tin miners to eat them without contamination. 2 Yorkshire Pudding is typically what rich people eat with their meat. 3 Staffordshire Oatcakes are the traditional breakfast of pottery workers. 4 Lancashire Hotpot is made with lamb from rural North West England. 5 Arbroath Smokies are traditional smoked salmon from Scotland. 6 Chicken Tikka Masala is an Indian dish. 7 Jellied eels and potted shrimps are Victorian dishes. 8 An Ulster Fry is an English cooked breakfast. DO S S I E R 1 | Culinary Geography
T F
F _______________
E _______________ land
Northern Ire
ACT IV IT IE S
Scotland
G _______________
Yorkshire
A _______________
Lancashire
H _______________ s
The Midland
B _______________ Wales
I _______________ 365+65
C _______________ Cornwall London
D _______________ J _______________
K _______________
Speaking 4 Work in pairs. Refer to the map and the text and ask and answer questions about traditional British food. A What traditional food can you eat B You can eat two Victorian dishes. A What are they?
in London?
Project work 5 Italy has many local regional foods. Choose one of them and write a short paragraph about it. Use the text to help you and include the following information: • a description of the food (ingredients, taste, appearance, etc.); • which region it is from and why it is produced there (climate, raw materials, social or geographical reasons, etc.); • whose invention it is/who it is for (person, group of people, immigrants, group of workers, etc.).
Bolognese sauce is a meat-based sauce made with... Culinary Culture | DO SSI ER 1
323
DOSSIER
1
Going Deeper
WARM UP
1
What do you know about Wales?
1 Where is Wales? 2 What is the capital of Wales? 3 What are the symbols of Wales?
Cawl
Bara brith
leeks porri Worcester sauce tipica salsa piccante britannica caviar caviale oatmeal farina d’avena cockles telline brewery birreria lager birra chiara
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Gastronomic tour of Wales Traditional Welsh cuisine reflects the landscape, climate and culture of Wales. Welsh lamb, from Wales’s central mountain region, is delicious! Eat it roasted with mint sauce, or in a traditional soup called Cawl, meaning ‘confusion’ in Welsh, with carrots, onions, leeks and potatoes. Leeks are typical Welsh ingredients as they grow abundantly. Welsh lamb Glamorgan sausage is a Welsh vegetarian dish made with leeks, eggs, breadcrumbs and a crumbly cow’s milk cheese called Caerphilly, the name of the mediaeval castle town in South Wales that produces it. Welsh rarebit is a tasty snack combining cheese, mustard, egg, Worcester sauce and beer, toasted on bread. it Welsh rareb Welsh milk and cream, largely farmed on the Island of Anglesey and the Llyˆn Peninsula in the north, are the basis for the excellent Italian ice cream you can find across the South Wales valleys. Produced by the large post-war Italian immigrant population, Welsh people still refer to ice cream or coffee shops as Bracchi after the first family to start the tradition from the town of Bardi in Emilia-Romagna. As a coastal nation, fish and shellfish are central to Welsh cuisine. Laverbread, a delicacy made from red algae or seaweed, which some call Welsh caviar, is collected particularly from the Gower Peninsula near Swansea and typically fried with oatmeal. Accompanied with eggs, bacon, sausage and cockles, this is a Laverbread traditional Welsh breakfast. You can also buy cockles freshly cooked and seasoned with white pepper and vinegar as a snack in seaside resorts. Milford Haven, in south-west Wales, is the main fishing port. Typical Welsh desserts include Bara Brith, a rich fruit bread infused with tea, and Welsh cakes, small fruit cakes cooked on a griddle. Tea, particularly Glengettie Tea, is as popular a drink in Wales as it is more surprisingly in Patagonia, Argentina, where many Welsh settlers run tearooms. Beer is probably Wales’s national drink with the main s brewery in Cardiff, but Wrexham in North Wales is also Welsh cake home to a lager brewery. Mineral water too is sourced and bottled in Wales. The most famous brand, Brecon Carreg, comes from Carmarthenshire.
DO S S I E R 1 | Going Deeper
A Island of Anglesey and Lly ^n Peninsula
B Wrexham
C Mountain areas
D Milford Haven
E Carmarthernshire
F Caerphilly
G Gower Peninsula I Cardiff H South Wales valleys
rs 20,000 km2, has a • A small country in western Britain, Wales cove tline. Because of the rocky landscape and 1,200 km of dramatic coas y, so it is very green influence of the Atlantic Ocean, it is rainy and wind and fertile. but 10.2 million sheep! So • There are about 3 million people living in Wales, e are important. it is no surprise that tourism, fishing and agricultur science and technology • Nowadays, the capital city, Cardiff, attracts nal exporter of coal. investment, but Cardiff’s port was once an internatio the institution of the • Politically, Wales is semi-autonomous since g independence to National Assembly in 1999 and, despite losin identity England in 1282, has a very strong sense of based on its ancient language and culture. This is symbolised by its flag, a red dragon with white sky above it and green grass below. Daffodils and leeks are also famous emblems of Wales.
Reading comprehension 2 Read the text on page 338 and label these food products with the places on the map where they are produced. 1 2 3
I beer cheese fish
4 5 6
ice cream lager lamb
7 8 9
Laverbread milk mineral water
Listening 3
3.11 Listen and put this Welsh recipe for Glamorgan sausage in the correct order.
a b c d e f g h
8 Serve hot with vegetables. 1 Mix 170 g of breadcrumbs, 200 g of cheese, 3 tbsp of milk, 75 g of leeks and season. Leave to rest for another 30 minutes. Leave in the fridge to set a little. Fry the sausages in 45 g of butter for about five minutes until brown. Divide the mixture into 12 and shape each portion into a 1 cm thick sausage. Coat the sausages with egg and then in breadcrumbs. Add 2 eggs and Dijon mustard to the mixture.
Writing 4 Work in pairs. Look at the ingredients in exercise 2 and create a recipe to present to the class. Use the words and phrases in exercise 3 to help you. Be careful! You only have 15 minutes to complete your recipe.
Speaking 5 Present your Welsh recipe to the class. Then vote for your favourite recipe. The winner gets… a leek?
A daffodil? An ice cream?
Our recipe is Cheese and Leek Potatoes with Roast Lamb. First-you... Culinary Culture | DO SSI ER 1
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DOSSIER
1
WARM UP
1
Read the text about the history of food in art and complete these profiles for the three artists.
Willem Kalf (1619-1693)
___ tch ____ Nationality: ___Du __________ Interest: ___ Technique: _______ __________
Paul Cezanne (1839-1906)
___ Nationality: _______ ___ __ __ ___ Interest: ___ __ __ Technique: ___ __ _____ ___
Vincent Van Gogh (1853-1890)
___ Nationality: _______ ___ __ __ ___ Interest: ___ __ Technique: _____ __________
afterlife vita dopo la morte depictions rappresentazioni oil on canvas olio su tela brushstrokes pennellate
Cooking Art The history of food in art The history of food in art goes as far back as Egyptian times, when tha idea was that drawings on pyramid walls symbolically provided food for the dead in the afterlife. Realistic depictions of food and live animals are also characteristic of the Greeks and Romans, who used to decorate their homes to show their wealth, well-being and hospitality. Several good examples can be seen in the Roman excavations of Pompeii and Herculaneum. In Renaissance art we find images of still life and food in religious art because of a shift in people’s focus from the abstract and religious to the concrete and scientific. This interest is particularly strong in Dutch realist painters, like Willem Kalf (1619-1693). Their paintings show food set in kitchens and markets, extremely popular with the Dutch aristocracy because of what is referred to as pronkstilleven, Dutch for opulent still life painting. Kalf’s compositions are full of gold and silver containers, luxurious cloths and tasty-looking fruit, but his interest lies in the study of beauty. He plays with light and colour, their reflection on different surfaces, the effects of different shapes and textures and he uses oil on canvas to depict this. Willem Kalf is still considered one of the most important still life artists. Paul Cézanne (1839-1906) is one of the first French artists of his time to move away from the Impressionist movement, as well as from Renaissance realism. The balance he creates is between solid shapes and figures depicted with bold colours but less realism. His interest was in representing the traditional subject of fruit with a modern decorative interpretation. He uses dark shadows and vibrant, diagonal brushstrokes to create a sense of movement and dynamism. He also seems to ignore the rules of colour and perspective. Another Dutch artist, Vincent Van Gogh (1853-1890), is an important Post-Impressionist painter. His distinctive style captures many different artistic movements: Impressionism, Pointillism, as well as Ukiyo-e, a delicate Japanese art form. He uses bright colours and frenetic brushstrokes, which many people think are an expression of a lifetime of depression and mental illness. He wants to approach nature and still life like a camera zooming in and capturing every detail to experiment with contrasts in light and colour in a range of subjects from books to flowers, from shellfish to fruit. Contemporary artists take painting food a step further. They don’t do it simply to show their artistic skills or to experiment with light and composition. Modern art uses consumer objects such as food as a vehicle for social criticism. Pop artist Andy Warhol (1928-1987) famously depicts everyday things like cans of soup or bottles of cola, rendering art more accessible to everybody just like advertising is, whilst at the same time condemning modern consumerism. Ralph Goings (1928-) is an American realist painter belonging to the 1960s Hyper-Realist or Photo-Realist movements. His art highlights the beauty that exists in everyday objects and, as with Warhol, these often include contemporary food items. He uses light, sets things in context and explores form, colour and space.
2 Read the text again and answer these questions. 1 What did food art represent in Egyptian times? 2 Why did Greeks and Romans depict food on the walls of their homes? 3 What shift in focus occurs during the Renaissance?
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DO S S I E R 1 | Cooking Art
4 What does pronkstilleven mean and which country does it originate in? 5 What is Ukiyo-e? 6 What does contemporary art use food for? 7 What food items does pop artist Andy Warhol repeatedly depict?
3 Read the descriptions of these paintings and match them with their pictures.
A Still Life with Fruit Basket by Paul Cézanne, Musée d’Orsay, Paris.
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Still Life with Quinces and Lemons by Vincent Van Gogh, Van Gogh Museum, Amsterdam.
Still Life with Drinking-Horn by Willem Kalf, National Gallery, London.
1 In this painting, the dark background contrasts the orange-red lobster, which dominates the scene and seems to be looking right at you. There is a further opposition between the bitter yellow-white of the peeled lemon and the sweetness of the wine in the glass on the silver tray. The composition consists of many different textures and surfaces: the curved horn, the rich patterned carpet, the marble table, the glass, the silver and the white napkin; all create different chiaroscuro effects, which add to a sense of beauty and richness.
2 In this stylised representation of food in art, there is a wooden table partially covered with a white tablecloth with nine pieces of fruit on it. Two white ceramic jugs, along with another large one behind them, create an inner triangle, which could itself form a still life composition. We do not immediately see the fruit basket, which is both on top of the table and on the floor behind the table, creating a complex perspective, which we can also see in the outsize green pear on the right of the picture. The painting echoes a new artistic movement about to start: cubism.
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horn corno patterned decorato marble marmo
This picture does not only give us a composition of fruit, but is a study of the different tones of yellow in and around the fruit. To achieve this, the principle shades of ochre yellow and brown are complemented with pink, red, green and blue to create chiaroscuro. There is also a delicacy of brushstroke, reflecting the influences of Japanese art and calligraphy. The frame, which is also painted yellow, adds to the overall sense of harmony in this painting.
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Have a look at this video of contemporary art. Look at the pictures and choose one to write a critical analysis of it. Use the examples in exercise 3 to help you and describe:
• what you see in the picture; • the colours (complementary, contrasting, bright, dark, etc.); • the brushstrokes (diagonal, frenetic, horizontal, vertical, delicate, bold, etc.); • the forms and shapes you see; • the perspective and the use of chiaroscuro; • any symbolism you see in the picture.
Culinary Culture | DO SSI ER 1
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