Vocabulary

1 poultry – домашняя птица

2 game meat – мясо животных, добытых на охоте

3 boar – кабан

4 venison – оленина

5 pot-roasted – тушеное мясо

6 deli meat – деликатесное мясо

7 stew - блюдо из тушеного мяса или рыбы

8 brewery – пивоваренный завод

9 woodruff – ясменник (душистый)

10 tributary – дополнительный, второстепенный

Text work

1. Skim the text and find the information about the following things. Retell it to your partner:

a) German breakfast

b) German dinner

c) Original types of German beer

2. Translate the given phrases from the text:

1 the main varieties of meat consumed in Germany

2 widely available around the year

3 pan-fried dishes also exist

4 for personal consumption

5 the most common freshwater fish

6 a common addition to many meat dishes

7 local and regional breweries producing a wide variety of beers

8 to cater to the foreign market

9 balls of dough with jam

10 strawberries or cherries cooked in juice with cornstarch as a thickener

3. Answer the following questions on the text:

1 German cuisine does not differ from region to region, does it?

2 How much meat do people consume per year in Germany?

3 What are the main kinds of meat consumed in Germany?

4 How is meat cooked?

5 What dishes do German people have for breakfast?

6 What is more popular in Germany: meat of fish?

7 What are the traditional types of beer?

8 Is wine also popular in Germany? What sorts of grapes are spread in Germany?

9 What sweet dishes are popular in this country?

10 What German dish would you like to taste? Why?

4. Each country has its national dishes. For example, Switzerland is famous world-wide for its chocolate. Read the following information about Swiss chocolate and note down the main characteristics of its production and the main historical dates.

A chocolate display in Neuchâtel, Many Swiss supermarkets, like this one

In Switzerland Interlaken, have an entire aisle dedicated

solely to Swiss chocolate.

Switzerland's chocolates, together with its timepieces and machinery, have earned an international reputation for high quality.

Chocolate came to Europe in the 16th century. By the 17th century it was produced in Switzerland. In the 18th century chocolate was only produced in a few areas, such as the Ticino.

In the second half of the 19th century Swiss Chocolate started to spread abroad. Closely linked to this was the invention of Milk Chocolate by Daniel Peter and the invention of Conchierens by Rodolphe Lindt.

Today most Swiss chocolate is consumed by the Swiss themselves (54% in 2000), and Switzerland has the highest per capita rate of chocolate consumption world wide (11.6 kg per capita per annum).

In 2004 148,270 tonnes of chocolate were produced in Switzerland. 53% of this was exported (20% to Germany, 11% to France and Great Britain and 13% to North America). The gross income of the Swiss chocolate industry in 2004 was 1,365 million CHF (814 million from the local market, 551 million from exports).

In 1901 Swiss chocolate producers created the Union libre des fabricants suisses de chocolat . In 1916, this was divided into the Chambre syndicale des fabricants suisses de chocolat and the Convention chocolatière suisse. The former "Chambre syndicale" (today the Chocosuisse) protects the interests of Swiss chocolate producers. The "Convention chocolatière" focused on the quality of the chocolate and sought a uniform price stratergy. In 1994 the Convention was disbanded.

In the 17th century the following chocolate factories were founded:

1819 - Cailler in Vevey (today Nestlé)

1826 - Suchard in Serrières (today Kraft Foods)

1826 - Favarger in Geneva

1830 - Kohler in Lausanne (today Nestlé)

1899 - Tobler in Berne (today Kraft Foods), among other things with the mark Toblerone

5. Project work. Choose any country of the world you like most of all. Find the information about its national cuisine, traditional meals, beverages and some kinds of dishes it is famous for. Make a presentation of it and prepare an example of menu served in this country’s restaurants. Don’t forget about the following points:

a) countries that influenced its traditional cuisine;

b) the main products consumed in this country (meat, fish, vegetables, fruit, etc.);

c) traditional meals of the day;

d) national beverages (alcoholic and non-alcoholic);

e) traditional dish;

f) sweets and desserts;

g) traditional menu;