Can Talk Part Three: Учебно-методическое пособие

74 Pages·2019·3.083 MB·Russian

by  Абайдуллина О. С., Карлина Н. Е.

МИНИСТЕРСТВО НАУКИ И ВЫСШЕГО ОБРАЗОВАНИЯ
РОССИЙСКОЙ ФЕДЕРАЦИИ
ФЕДЕРАЛЬНОЕ ГОСУДАРСТВЕННОЕ БЮДЖЕТНОЕ
ОБРАЗОВАТЕЛЬНОЕ УЧРЕЖДЕНИЕ
ВЫСШЕГО ОБРАЗОВАНИЯ
«МИРЭА ‐ Российский технологический университет»
(РТУ МИРЭА)
Абайдуллина О. С., Карлина Н. Е.
Can Talk Part Three
Учебно-методическое пособие
Москва 2019
УДК 811.111(075.8)
ББК 81.432.1я73
А13

Абайдуллина О.С. Can Talk Part Three [Электронный ресурс]: Учебно-методическое
пособие / Абайдуллина О.С., Карлина Н.Е. — М.: МИРЭА – Российский
технологический университет, 2019. — 1 электрон. опт. диск (CD-ROM).
Основной задачей учебно-методического пособия «Can Talk» Part Three является развитие
навыков говорения, чтения и ведения дискуссий на английском языке по программной
тематике для бакалавров и специалистов всех направлений подготовки, обучающихся на
очном отделении РТУ МИРЭА.
В учебно-методическое пособие включены различные аутентичные материалы из
академических изданий Великобритании и США, статьи ведущих английских газет и
Интернет-ресурсов. Также использованы издания известных российских авторов.

Авторский коллектив: Абайдуллина О.С., Карлина Н.Е.
Редактор: Наталия Владимировна Катахова, к. п. н., доцент, кафедра иностранных языков,
институт РТС, «МИРЭА-Российский Технологический Университет» (РТУ МИРЭА).

Рецензенты:
Андрей Георгиевич Васильев, доктор физико-математических наук, профессор,
директор института Радиотехнических и телекоммуникационных систем
Елена Викторовна Калмыкова, к.и.н, доцент кафедры истории Средних веков
исторического факультета МГУ им М.В. Ломоносова

Системные требования:
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Дополнительные программные средства: программа для чтения pdf-файлов (Adobe Reader).
Подписано к использованию по решению Редакционно-издательского совета
МИРЭА — Российский технологический университет.
Обьем: 3.51 мб
Тираж: 10

© Абайдуллина О.С., Карлина, Н.Е. 2019
© МИРЭА — Российский технологический
университет, 2019
3

Unit 1
BRITISH FOOD AND DRINKS

Active vocabulary

processed food обработанная пища
rosemary розмарин
thyme тимьян
parsley петрушка
basil базилик
dates финики
maize маис, кукуруза
cumin разновидность специй
cardamom кардамон
poppadom Попадум (тонкая хрустящая индий-
ская лепешка)
recipe рецепт
main course основное блюдо
cuisine кухня (национальная)
dill, fennel укроп

Themes to be discussed:

1. Do you think that cooking is an important part of life or a waste of time?
2. Do you consider food is a significant part of a national culture?
3. How would you describe your own national cuisine?
4. Your favourite meal to eat and to cook?
5. Your top flight recipe.
6. Which are your favourite places to eat in your country? Why?

Task 1

Read the text and do the tasks
4

IN SEARCH OF GOOD ENGLISH FOOD

How come it is so uneasy to find English food in England? In Greece you
eat Greek food, in France French food, in Italy Italian, but in England, in any High
Street in the land, it is easier to find Indian and Chinese restaurants than English
ones. In London you can eat Thai, Portuguese, Turkish, Lebanese, Japanese, Rus-
sian, Polish, Swiss, Swedish, Spanish and Italian – but where are the English res-
taurants?
It is not only in restaurants that foreign dishes are replacing traditional British
food. In every supermarket, sales of pasta, pizza and poppadoms are booming.
Why has this happened? What is wrong with the cooks of Britain that they prefer
cooking pasta to potatoes? Why do the British choose to eat lasagne instead of
shepherd’s pie? Why do they now like cooking in wine and olive oil? But it might
be a good thing. After all, this is the 21st century and we can get ingredients from
all over the world in just a few hours. Anyway, wasn’t English food always dis-
gusting and tasteless? Wasn’t it always boiled to death and swimming in fat? The
answer to these questions is a resounding “No”, but to realize that we have to go
back to before World War II.
The British have in fact always imported food from abroad. From the time of
the Roman invasion foreign trade was a major influence on British cooking. Eng-
lish kitchens, like the English language, absorbed ingredients from all over the
world – chicken, rabbit, apples and tea. All of this and more were successful incor-
porated into British dishes. Another important influence on British cooking was of
course the weather. The good old British rain gives us rich soil and green grass and
it means that we are able to produce some of the finest varieties of meat, fruit and
vegetables that do not need fancy sauces or complicated recipes to disguise their
taste.
However, World War II changed all. Wartime women had to forget 600
years of British cooking, learn to do without foreign imports, and ration their use
of homegrown food.
The Ministry of Food cheap boring recipes. The joke of the war was a dish
called Woolton Pie (named after the Minister of Food!). It consisted of a mixture
of boiled vegetables covered in white sauce with mashed potatoes on the top. Brit-
ain never managed to recover from the wartime attitude to food. We were left with
5

a loss of confidence in our cooking skills and after years of Ministry recipes we be-
gan to believe that British food was boring and we searched the world for new, so-
phisticated dishes which gave hope of a better future. The British people became
tourists at their own dining tables and in the restaurants of their land! This is a trag-
edy! Food is surely as much a part of our culture as our landscape, our language
and our literature. Nowadays, cooking British food is like speaking a dead lan-
guage. It is almost as bizarre as having a conversation in Anglo-Saxon English!
However, there is a still one small ray of hope. British pubs are often the
best places to eat well and cheaply in Britain, and they also increasingly try to
serve tasty British food. Can we recommend to you our two favorite places to eat
in Britain? The Shepherd’s Inn in Melmerby, Cumbria and the Dolphin Inn in
Kingston, Devon. Their steak and mushroom pie, Lancashire hotpot and bread and
butter pudding are three of the gastronomic wonders of the world.!

Task 2.
Choose the best answer:

1. The writers believe that British cooking….
a. has always been very bad
b. was good until World War II
c. is good because it is so international

2. They say that the British...
a. eat only traditional British food in their homes
b. don’t like cooking with foreign ingredients
c. buy lots of foreign ingredients

3. They say that the British weather…
a. enables the British to produce good quality food
b. often ruins fruit and vegetables
c. is not such an important influence on British food as foreign trade

4. They say that World War II had a great influence on British cooking because…
a. traditional British cooking was rediscovered and some good cheap recipes were
produced
b. people had limitless supplies of homegrown food
c. people started to believe that British food was boring, so after the war they
wanted to cook more interesting and international dishes

5. They say…
a. British tourists try lots of new dishes when they are abroad
b. nowadays it is very unusual for British people to cook British food
c. literature and language are more culturally important than food
6

6. The writers’ final conclusion about British cooking is that …
a. there is no hope
b. you will only be able to get British food in expensive restaurants
c. you will be able to get more good traditional British dishes, especially in pubs

Task 3 Read the text.

Answer the question: What is meant by “The food revolution”?

THE FOOD REVOLUTION

Once upon a time, British food had a bad name. People seemed to eat noth-
ing but boring, plain meat and chips with everything. Only the cakes and puddings
were good, even if they were fattening.
For some time now, things have been changing. British people have become
much more interested in food and are even prepared to be adventurous. They have
discovered that eating can be fun. The large number of foreign restaurants in Brit-
ain has helped this mini-revolution along. Every town (even every small one) has a
Chinese restaurant and many have an Indian, Greek, Italian and French one as
well. The average family still has roast beef on Sunday. But they might have Ital-
ian spaghetti on Monday, American hamburgers on Tuesday, chop suey (from the
Chinese restaurant) on Wednesday, and tandoori chicken (from the Italian restau-
rant) on Thursday.
Most people buy their foreign food as “take-away” meals, bought at the restaurant
and eaten at home. But more and more people are learning to cook it themselves.
Every bookshop has a cookery section, and new books come out each week. One
popular new subject is “health food”. People are eating less sugar and meat, and
more fruit and vegetables.
There’s another change that’s coming to British restaurants. In the past, few
families have gone out to eat together. Restaurants have been used mainly by busi-
nessmen, travelers, holidaymakers, and young couples. But fast food restaurants,
selling cheap, hot American-style food, are bringing in the families. In fact, fast
foods now make up more than one-third of all meals bought in British restaurants.
Now everyone thinks this change is for the better. Fast foods are not very good for
you. Doctors are worried that children, in particular, are eating too much of them.
International food may be coming to Britain, but there are signs that old fa-
vourites are fighting back. A friend of mine went into a café recently and ordered
spaghetti.
“With chips?” said the waitress.

Task 4 What is the British pub?
7

Read the text and guess: What two ideas are more inseparable than Beer and Bri-
tannia?

PUBS

A pub is a traditional British institution. It is impossible to imagine Britain
without pubs. It is a public place and at the same time it is rather like someone’s
house. The main business in pubs is selling drinks to people, there are always
plenty to choose from, but the most popular is beer. One thing you may discover is
that some pubs have drinks and little else, but others have more to offer such as
food, music or accommodation. One reason for this is what we now call pubs used
to be various kinds of places such as alehouses and inns.
Alehouses were simple places where working men met in the evening to
drink beer, and even today some small local pubs are a bit like this – quiet, rather
private places where local people meet in the evening for a drink.
Inns, however, were places where travellers could stop, rest and stay over-
night. In the days before modern transport such places were of course important;
you could get warm, have a good meal, feed the horses and so on.
Many of today’s pubs are in fact still inns. Many of these old places have
changed a lot. Some alehouses have become very comfortable and expensive and
some inns no longer take guests and provide much food. Old buildings have been
changed into pubs and new pubs have been built too. The result of all this is that
nowadays there are lots of places, all called pubs, of many different kinds- large
and small, new and old, in cities and in the countryside, and even in places where
nobody seems to live at all.
Naturally, one of the things that people enjoy most about pubs is having a
drink in company. But there are other things that attract people to pubs. Here you
may find games machines and music.
Many pubs are interesting buildings, in a pleasant environment, or both. If
you are not interested in buildings or history, you might still enjoy visiting a pub
which has an attractive garden or a good view. It is not difficult to find these in the
countryside, and those that are near rivers and canals often have a special character
of their own. And they have such names as:
The Boat, The Swan, The Anchor, The Jolly Sailor, Golden Lion, Greyhound,
Rainbow Inn, Robin Hood, Kings Arms, Forest View, Green Man.
Most pubs offer the opportunity to escape from crowds of tourists and to see
something really British from the inside.
8

Task 5
Sum up the text A, B, C. Compare the three countries.

A. MEALS IN THE UK

Breakfast in the British hotel is a large meal. It usually begins with a choice of fruit
juice, porridge or cereal. Then comes the main course with a choice of bacon and
egg, bacon and sausage, poached egg, boiled egg, scrambled egg, or fish. Finally,
there is toast and marmalade. You may choose tea or coffee to drink, though in
cheaper hotels you may be offered only tea. In more expensive hotels there is more
choice at each stage.
Lunch in a simple hotel begins with soup, though in a more expensive one
you usually have a choice of soup, fruit juice, or hors d’oeuvres. For the main
course there are three main choices: cold meat and salad, fish, or roast meat and
two vegetables. Then there is a choice of sweets, such as hot apple tart, a hot milk
pudding, cold fruit salad, or ice-cream. If you wish to finish the meal with coffee,
you must pay for it as an extra.
At about five o’clock there is a very light meal called tea. This consists of a
cup of tea and cakes or scorns.
Finally, in the city offices, as if by ritual, twice a day, about eleven o’clock
and at four – steaming cups of tea or coffee.
Dinner in a hotel is a very similar to lunch, except that there is usually more
choice and it is nearly always dearer. In an expensive hotel there is also often an
extra fish course before the main course.
9

B. EATING IN THE USA

American cuisine in itself is not bad. Our cooks have an abundance of fresh
ingredients and a heritage of wonderful regional dishes: apple pie, clam chowder,
southern fried chicken and hundreds of other fine dishes. As many guidebooks
lamely say, it is possible to eat very well in America.
It is also possible to eat very badly, and Americans do – by choice rather
than necessity. A lot of supermarket food, while cheap and plentiful, is produced to
provide the most calories with the longest shelf life and the shortest preparation
time. The result is frozen dinners, pack-aged sweets. Instant puddings, bottled
salad dressing, and canned sauces. Manufacturers are working night and day to in-
vent new products that will captivate the public. Almost any conceivable meal is
available ready-made.
The first two meals of the day eaten by an American are generally quick.
The classic American breakfast of bacon and eggs is seen more on weekends than
when the whole family is rushing to school and work. Cereal with milk and a cup
of coffee is probably the usual morning sustenance of the average American.
Lunch consists of a sandwich, soup or salad. Dinner is the large meal of the day.
(When the lunchtime meal is the big one it can also be called “dinner”, and when
the evening meal is simple it may be called “supper”).
The American dinner has fallen under medical disapproval due to its high
cholesterol content. The meal typically consists of a large piece of meat, ketchup,
vegetables with butter, potatoes (fried or with butter), and a sweet dessert. It might
also be an equally fatty frozen meal, heated in the microwave oven, a high-calorie
pizza or a bucket of Kentucky Fried Chicken.

Originally made with leftovers, Cobb salad now one of America's favorite appetizers.
10

C. MEAL TIME IN RUSSIA

As many cultures, the kitchen is the favourite or central spot the home. Rus-
sia is not different. It is where families gather for meals, friends get together to chat
over a cup of tea and welcomed guests feel the warmth of Russian hospitality.
Depending on where you are from, we refer to the three meals of the day dif-
ferently. To the most Americans, this are breakfast, lunch and dinner or supper.
Russians start the day with breakfast or zavtrak. It is the hearty meal, unlike most
Americans who either skip breakfast or just grab a quick bagel. A Russian break-
fast will include a protein such as eggs, cold cuts and cheese. This is accompanied
by bread and butter, with tea or coffee. Hot cereals are particularly popular with
mothers. Yes, Russian children get their first shot of energy from a hot bowl of oat-
meal, just as most of us did! Cold boxed cereal was introduced in Russia in the
early 1990’s and is, generally speaking, found only in special strores.
Russians don’t have a meal called lunch. In fact, this was a generally noy un-
derstood term until the early 1990’s. The second meal of the Russian day is taken
about around 1 o’clock p.m. and is called obyed or dinner. This is the main meal of
a day. Appetizers, or zakuski, highlight this meal. One can easily make the mistake
of making a meal out of a selection from such delights as caviar ikra, pickles,
smoked fish and various combinations of vegetables. Soup, or pervoe, is a part of
dinner along with the main course of meat or fish, vtoroe. The main dish is usually
accompanied by a starch; potatoes, rice, noodles; and vegetables; fresh or mari-
nated. Finally, there is dessert!
Tret’ye might be cake, stewed fruit or chocolates. The evening meal is
served around 7:00 p.m. or later.it is supper or uzhin. It is similar to dinner but
without the soup and, often, dessert.one notable exception is, in the agricultural re-
gions, field workers take their soup with supper and not with dinner.
Children and the elderly enjoy a mid-afternoon nap followed by a snack.
Everyone, young and old, enjoys a nice cup of tea. It is the most common breakfast
beverage. Orange juice is not a breakfast staple in Russia. Water or soft drinks may
be served with dinner or supper. Americans would find it unusual to drink their
cola at room temperature. Coffee and tea are offered at the end of these two meals.
Of course, festive occasions and celebrations mean the presence of wine, vodka or
cognac!