История консервирования (часть I)

HISTORY OF CANNING (PART I)

Теоретическая часть

Данный лексический материал предназначен для того, чтобы студенты усвоили базовые термины при чтении текстов по специальности и могли подготовиться к монологическому высказыванию, овладеть навыками работы со словарем, навыками перевода и пересказа текста.

process процесс; обрабатывать, перерабатывать

action действие

bacterium бактерия

bacteria бактерии

practice применять, осуществлять;

заниматься (чем-л.)

commercial торговый; промышленный

delicate нежный

preserve сохранять, консервировать

preservation сохранение, консервирование

store запасать, хранить

keep держать, хранить

storage хранение

spoil портить(ся)

can консервировать в герметичной таре

tаре металлическая тара; консервная банка

glass jars стеклянная банка

confectioner кондитер

resilient упругий, эластичный

fragile ломкий, хрупкий

Задания

Задание 1. Прочитайте и переведите текст:

History of Canning (part 1)

During the early years of the notable French newspaper, prompted by the government, offered a hefty cash award of 12,000 Francs to any inventor who could come up with a cheap and effective method of preserving large amounts of food. The massive armies of the period required regular supplies of quality food,

and so preservation became a necessity. In 1809, the French confectioner observed that food cooked inside a jar did not spoil unless the seals leak, thus developed a method of sealing food inside glass jars. The reason why food did not spoil was unknown at the time, since it would take another 50 years before would confirm the existence of microbes. However, glass containers presented many challenges for transportation.

Glass jars were replaced with cylindrical tin or wrought-iron canisters (later shortened to “cans”) following the work of (1810), which were both cheaper and quicker to make and much more resilient than fragile glass jars. Tin-openers were not to be invented for another thirty years – at first, soldiers had to smash them open with rocks.

The French Army began experimenting with issuing tinned foods to its soldiers, but the slow process of tinning foods and the even slower development and transport stages prevented the army from shipping large amounts, and the war ended before the process could be perfected.

Unfortunately for Appert, the factory which he had built with his prize money was burned down in 1814 by Allied soldiers invading. Following the end of the war, the canning process was gradually put into practice in other European countries and in the United States.

Задание 3. Задайте вопросы к тексту.

Задание 4. Переведите следующие предложения на русский язык:

1. Throughout the war soldiers generally subsisted on very low-quality tinned foodstuffs, such as the British “Bully Beef” and Maconochies Irish Stew, but by 1916 widespread boredom with cheap tinned food amongst soldiers resulted in militaries purchasing better-quality food, in order to improve low morale, and the first complete meals in a tin began to appear.

2. In 1917 began issuing tinned, such as, whilst the experimented with tinned and shortages of tinned food in the in 1917 led to the government issuing and even to soldiers to suppress their appetites.

3. After the war, companies that had supplied tinned food to national militaries improved the quality of their goods for sale on the civilian market.

4. Today, tin-coated is the material most commonly used.

5. Laminate vacuum pouches are also now used for canning.

Задание 5. Выберите подходящее название для текста:

Canned food also began to spread beyond Europe – established the first American canning factory in 1812, using improved tin-plated wrought-iron cans for preserving and. Demand for tinned food greatly increased during wars. Large-scale wars in the nineteenth century, such as the, and introduced increasing numbers of working-class men to tinned food, and allowed canning companies to

expand their businesses to meet military demands for, allowing companies to manufacture in bulk and sell to wider civilian markets after wars ended.

Urban populations in demanded ever-increasing quantities of cheap, varied, good-quality food that they could keep on the shelves at home without having to go to the shops every day for fresh produce. In response, companies such as, and others emerged to provide shops with good-quality tinned food for sale to ordinary city-dwellers.

The late saw the range of tinned food available to urban populations greatly increase, as rival canning companies competed with each other using novel foodstuffs, highly decorated printed labels, and lower prices. Demand for tinned food skyrocketed, as military commanders sought for food to feed their millions of soldiers; food which could be transported safely, would survive conditions, and which would not spoil in between the factory and the front lines.

1. Robert Ayars.

2. Canned food.

3. Non-perishable food.

4. Demand for tinned food during.

Вопросы к практическому занятию

1. Где и почему возникла необходимость в консервировании пищи?

2. Была ли известна причина того, что продукты в стеклянных контейнерах не портились?

3. Что препятствовало развитию консервирования?

4. Что такое консервирование?

Практическое занятие 40