UDK 664(075)

LBC 65.9(2)304.25я7

Published by the decision of the Editorial Committee of the Kazan National Research Technological University

Reviewers:

D.Educ., Assoc. Prof. A. R. Baranova D. Litt., Assoc. Prof. D. R. Kochemasova

Kashafutdinova L.

Basic knowledge about food and winemaking : methods handbook / L. Kashafutdinova; The Ministry of Education and Science of the Russian Federation, Kazan National Research Technological University. – Kazan : KNRTU Press, 2017. – 104 p.

ISBN 978-5-7882-2152-6

The study aid presents texts and assignments on food industry, gives information about winemaking process, its history and traditions. Aimed at forming and improving the skills of reading, translating, speaking and writing on the basis of working with thematic texts on the future specialty.

Intended for classroom and extracurricular work of the Bachelors getting education on 19.03.02 ("Technology of Fermentation Productions and Winemaking") in the Food Engineering Faculty.

Prepared at the Department of Foreign Languages for Professional Communication.

UDK 664(075)

LBC 65.9(2)304.25я7

ISBN 978-5-7882-2152-6 © Kashafutdinova L., 2017

©Kazan National Research Technological

University, 2017

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INTRODUCTION

Food industry is a complex of food producing brunches that satisfies the key needs of the population. According to the statistics, about 37.4 thousand people are engaged in this industry in our republic, spirit industry being one of the major ones.

Thus, actuality of mastering fermentation technologies remains changeless. Herewith, exchanging experience and information with foreign specialists makes unquestionable contribution to the development of winemaking industry (and food industry on the whole).

This study aid is intended for the Bachelors of the Faculty of the Food Industry, studying on 19.03.02 ("Technology of Fermentation Productions and Winemaking"). It is compiled in accordance with the requirements of the English language program and the state standard of this specialty.

The study aid contains two parts (Part I. "Basic knowledge about food" and Part II. "Winemaking"), each of which has the following structure: 1) text material and exercises aimed at developing skills and working with foreign language text; 2) lexical and grammatical exercises; 3) exercises for the development of skills and skills of speaking. When selecting the texts, the main criteria were informative value, their accessibility for understanding and conformity to the interests of students.

The series of exercises developed for the texts provides for the repeated frequency of the vocabulary necessary for mastering the active and passive vocabulary. Pre-textual exercises are aimed at recognizing and correct interpreting of foreign words, and developing skills in using the dictionary. After-text exercises help to control the reading comprehension and prepare the learner to reproduce the newly read material in the form of a short message, etc. Among the above-mentioned tasks the following are offered: asking/answering, close (заполнение пропусков), matching, predicting и т.д.

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The section Home reading promotes the development of the learner's ability to read, understand the material read without translation, and improvement of lexical skills. This section is recommended for extracurricular reading, and can also be used for classroom independent work with the dictionary.

Besides, this work offers a grammar section (Grammar), acquainted with which students are given the opportunity to study a particular grammatical phenomenon independently, and then confirm the formed skills in a series of exercises after the texts.

Therefore, the purpose of the study aid is forming and improving the skills of reading, translating, speaking and writing on the basis of working with thematic texts on the future specialty. Thus, the study aid contains a large set of methods for working with text, allowing the student audience to master the skills that meet the most modern requirements.

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PART I. BASIC KNOWLEDGE ABOUT FOOD

UNIT 1

A. Look through the text given below and pay attention to the italicized words. Do you know their meanings? Can you guess them from the context?

FOOD. FOOD SOURCES

Food is any substance consumed to provide nutritional support for the body. It is usually of plant or animal origin, and contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, or minerals. The substance is ingested by an organism and assimilated by the organism's cells in an effort to produce energy, maintain life, or stimulate growth.

Historically, people secured food through two methods: hunting and gathering, and agriculture. Today, most of the food energy consumed by the world population is supplied by the food industry.

Almost all foods are of plant or animal origin. Cereal grain is a staple food that provides more food energy worldwide than any other type of crop. Maize, wheat, and rice - in all of their varieties - account for 87% of all grain production worldwide.

Other foods not from animal or plant sources include various edible fungi, especially mushrooms. Fungi and ambient bacteria are used in the preparation of fermented and pickled foods like leavened bread, alcoholic drinks, cheese, pickles, kombucha, and yogurt. Inorganic substances such as baking soda are also used to chemically alter an ingredient.

PLANT SOURCE FOOD

Many plants or plant parts are eaten as food. There are around 2,000 plant species which are cultivated for food, and many have several distinct kinds. Seeds of plants are a good source of food for animals, including humans, because they contain the nutrients necessary for the plant's initial growth, including many healthful fats,

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such as Omega fats. In fact, the majority of food consumed by human beings are seed-based foods. Edible seeds include cereals (maize, wheat, rice, et cetera), legumes (beans, peas, lentils, et cetera), and nuts. Oilseeds are often pressed to produce rich oils - sunflower, flaxseed, rapeseed, sesame, et cetera.

Seeds are typically high in unsaturated fats and, in moderation, are considered a health food, although not all seeds are edible. Large seeds, such as those from a lemon, pose a choking hazard, while seeds from apples and cherries contain a poison (cyanide).

Many plants have evolved fruits that are attractive as a food source to animals, so that animals will eat the fruits and excrete the seeds some distance away. Fruits, therefore, make up a significant part of the diets of most cultures. Some botanical fruits, such as tomatoes, pumpkins, and eggplants, are eaten as vegetables.

Vegetables are a second type of plant matter that is commonly eaten as food. These include root vegetables (potatoes and carrots), leaf vegetables (spinach and lettuce), stem vegetables (bamboo shoots and asparagus), and inflorescence vegetables (globe artichokes and broccoli).

ANIMAL SOURCE FOOD

Animals are used as food either directly or indirectly by the products they produce. Meat is an example of a direct product taken from an animal, which comes from muscle systems or from organs. Food products produced by animals include milk produced by mammary glands, which in many cultures is drunk or processed into dairy products (cheese, butter, et cetera). In addition, birds and other animals lay eggs, which are often eaten, and bees produce honey, a reduced nectar from flowers, which is a popular sweetener in many cultures. Some cultures consume blood, sometimes in the form of blood sausage.

Some cultures and people do not consume meat or animal food products for cultural, dietary, health, ethical, or ideological reasons. Vegetarians do not consume meat. Vegans do not consume any foods that are or contain ingredients from an animal source.

(URL:https://en.wikipedia.org/wiki/Food)

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B. Find the sentences in the text to prove the following

everywhere and by everyone.

C. Match the names of different plants with their “basis”:

D.Find the examples of using Passive Voice in the text and try to translate them properly (Grammar, p. 79 – 80)

E.Translate the following sentences into English:

1.Пища, которая потребляется человеком, несомненно важна для поддержания жизни.

2.Многие растения и их части используются в качестве

еды.

3.Огромное количество полезных веществ содержится в злаковых.

4.Сыр и масло являются молочными продуктами и производятся во многих регионах.

5.Некоторые фрукты, такие как помидоры и тыква, ошибочно считаются овощами.

6.Благодаря пище растительного и животного происхождения, наш организм снабжается необходимыми питательными веществами.

F. What is your attitude to vegetarianism? Do you think people who stopped eating meat are mistaken? What advantages of

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vegetarianism can you single out? Do you have vegetarians in your group? Make up dialogues, where one of you consumes meat and the other one doesn’t.

UNIT 2

A. Look through the titles and guess what this unit is about. What do you know about vitamins? Are they really necessary for our organism’s activity?

VITAMINS

Vitamins are substances that your body needs to grow and develop normally. There are 13 vitamins your body needs. They are vitamins A, C, D, E, K and the B vitamins (thiamine, riboflavin, niacin, pantothenic acid, biotin, vitamin B-6, vitamin B-12 and folate). You can usually get all your vitamins from the foods you eat. Your body can also make vitamins D and K. People who eat a vegetarian diet may need to take a vitamin B12 supplement.

Each vitamin has specific jobs. If you have low levels of certain vitamins, you may develop a deficiency disease. For example, if you don't get enough vitamin D, you could develop rickets. Some vitamins may help prevent medical problems. Vitamin A prevents night blindness.

The best way to get enough vitamins is to eat a balanced diet with a variety of foods. In some cases, you may need to take a daily multivitamin for optimal health. However, high doses of some vitamins can make you sick.

ANTIOXIDANTS

Antioxidants are substances that may protect your cells against the effects of free radicals. Free radicals are molecules produced when your body breaks down food, or by environmental exposures like tobacco smoke and radiation. Free radicals can damage cells, and may play a role in heart disease, cancer and other diseases.

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Antioxidant substances include Beta-carotene, Lutein, Lycopene, Selenium, Vitamin A, Vitamin C, and Vitamin E. Antioxidants are found in many foods. These include fruits and vegetables, nuts, grains, and some meats, poultry and fish.

B VITAMINS

The B vitamins are B1 (thiamine), B2 (riboflavin), B3 (niacin), B5 (pantothenic acid), B6, B7 (biotin), B12, Folic acid. These vitamins help the process your body uses to get or make energy from the food you eat. They also help form red blood cells. You can get B vitamins from proteins such as fish, poultry, meat, eggs, and dairy products. Leafy green vegetables, beans, and peas also have B vitamins. Many cereals and some breads have added B vitamins. Not getting enough of certain B vitamins can cause diseases. A lack of B12 or B6 can cause anemia, that is desease connected with the lack of oxygen in an organism.

MINERALS

Minerals are important for your body to stay healthy. Your body uses minerals for many different jobs, including building bones, making hormones and regulating your heartbeat. There are two kinds of minerals: macrominerals and trace minerals. Macrominerals are minerals your body needs in larger amounts. They include calcium, phosphorus, magnesium, sodium, potassium, chloride and sulfur. Your body needs just small amounts of trace minerals. These include iron, manganese, copper, iodine, zinc, cobalt, fluoride and selenium. The best way to get the minerals your body needs is by eating a wide variety of foods. In some cases, your doctor may recommend a mineral supplement.

CALCIUM

You have more calcium in your body than any other mineral. Calcium has many important jobs. The body stores more than 99 percent of its calcium in the bones and teeth to help make and keep them strong. The rest is throughout the body in blood, muscle and the fluid between cells. Your body needs calcium to help muscles and

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blood vessels contract and expand, to secrete hormones and enzymes and to send messages through the nervous system. It is important to get plenty of calcium in the foods you eat. Foods rich in calcium include dairy products such as milk, cheese and yogurt, and leafy, green vegetables. The exact amount of calcium you need depends on your age and other factors. Growing children and teenagers need more calcium than young adults. Older women need plenty of calcium to prevent osteoporosis. People who do not eat enough highcalcium foods should take a calcium supplement.

(URL:http://www.fda.com/fdamd/vitamins.htm

http://www.healthcaremagic.com/articles/Antioxidants/220

http://www.medications.com/minerals)

B.Answer the questions:

1.What are vitamins? minerals?

2.What is a deficiency disease?

3.Are high doses of vitamins dangerous?

4.Do free radicals lead to diseases? In what way?

5.What are B vitamins responsible for?

6.What is the difference between macrominerals and trace elements?

7.Name 3-4 elements we call macrominerals; trace elements.

8.What is the role of calcium in a body?

C.Finish the sentences:

1.People get necessary vitamins from…

2.Vitamin A’s deficiency can cause…

3.Antioxidants are…

4.B vitamins can be found in…

5.Our body needs minerals to…

D. Paraphrase the following phrases referring to the text. Make up sentences of your own with them:

sometimes; the shortage of; to result in; to be necessary for; a great

deal of; the optimal solution

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E.Find in the text the sentences containing conditionals. Prove your choice. (Grammar, p. 80 – 82)

F.Choose one of the vitamins mentioned in the text. Find the information about it at home. Get ready to speak out next lesson.

UNIT 3

A. Here is the extract devoted to food preservation methods. Give a quick look at them and say which of them is more often used in your family. Is it possible to store food without making use of these methods?

FOOD PRESERVATION

The nutrients that give us energy and help us maintain good health also cause our food to spoil. There are innumerable microorganisms in the atmosphere that derive their nutrition from these nutrients by breaking them into simpler forms. As these minute life forms start disintegrating the nutrients, they set off the process of food spoilage. With the knowledge of the role that micro-organisms play in spoiling food, a number of methods of food preservation have been developed by man. All these methods work by altering conditions like temperature, availability of water or oxygen in the food, or in the environment in which the food is stored. Changing or altering these factors hinders the growth of these minute organisms, and hence prevents food spoilage.

DRYING

Drying is a method of food preservation that works by removing water from the food, which inhibits the growth of microorganisms. Open air drying using sun and wind has been practiced since ancient times to preserve food. A solar or electric food dehydrator can greatly speed the drying process and ensure more-consistent results. Water is usually removed by evaporation (air drying, sun drying, smoking or wind drying) but, in the case of

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freeze-drying, food is first frozen and then the water is removed by sublimation. Bacteria, yeasts and molds need the water in the food to grow, and drying effectively prevents them from surviving in the food.

SMOKING

Smoking is used to lengthen the shelf life of perishable food items. This effect is achieved by exposing the food to smoke from burning plant materials such as wood. Most commonly subjected to this method of food preservation are meats and fish that have undergone curing. Fruits and vegetables like paprika, cheeses, spices, and ingredients for making drinks such as malt and tea leaves are also smoked, but mainly for cooking or flavoring them. It is one of the oldest food preservation methods, which probably arose after the development of cooking with fire.

REFRIGERATION

Refrigeration preserves food by slowing down the growth and reproduction of micro-organisms and the action of enzymes which cause food to rot. The introduction of commercial and domestic refrigerators drastically improved the diets of many in the Western world by allowing foods such as fresh fruit, salads and dairy products to be stored safely for longer periods, particularly during warm weather.

FREEZING

Freezing is also one of the most commonly used processes commercially and domestically for preserving a very wide range of food including prepared food stuffs which would not have required freezing in their unprepared state. For example, potato waffles are stored in the freezer, but potatoes themselves require only a cool dark place to ensure many months' storage. Cold stores provide large volume, long-term storage for strategic food stocks held in case of national emergency in many countries.

SAULTING

Salting or curing draws moisture from the meat through a process of osmosis. Meat is cured with salt or sugar, or a combination of the two. Nitrates and nitrites are also often used to cure meat and contribute the characteristic pink color.

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SUGARING

Sugar is used to preserve fruits, either in syrup with fruit such as apples, pears, peaches, apricots, plums or in crystallized form where the preserved material is cooked in sugar to the point of crystallisation and the resultant product is then stored dry. This method is used for the skins of citrus fruit (candied peel), angelica and ginger.. The use of sugar is often combined with alcohol for preservation of luxury products such as fruit in brandy or other spirits.

CANNING

Canning is a method of preserving food in which the food contents are processed and sealed in an airtight container. Canning provides a typical shelf life ranging from one to five years, although under specific circumstances a freeze-dried canned product, such as canned, dried lentils, can last as long as 30 years in an edible state.

CHEMICAL PRESERVATIVES

The use of chemical preservatives is regulated by maximum permitted levels. These amounts vary between countries. Processors should check with their local authorities for the local regulations and for the regulations in the country of sale. Chemical preservatives cannot be used to cover up for poor quality raw materials. They are only added as a precaution to extend the shelf life of products by inhibiting microbial spoilage. Some chemical preservatives can taint the flavour of fruit juices if the recommended level is exceeded. Some consumers prefer to consume fruit juices with no chemical additives. They may be prepared to pay a premium for these products.

FOOD IRRADIATION

Food irradiation is the process of exposing food to ionizing radiation to destroy microorganisms, bacteria, viruses, or insects that might be present in the food. Further applications include sprout inhibition, delay of ripening, increase of juice yield, and improvement of re-hydration. Irradiated food does not become radioactive, but in some cases there may be subtle chemical changes.

(URL:http://www.buzzle.com/articles/food-preservation-methods-of- preserving-food.html)

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B. Say if the following statements are true or false, and if they are false, correct them.

1.Food preservation helps to prevent food from spoiling.

2.Fire is used in none of processes of food preservation.

3.A method of preserving food in which the food is sealed in an airtight container is called food radiation.

4.Dairy products are stored safely for longer periods, particularly during warm weather, thanks to refrigeration.

5.Chemical preservatives stand for chemical additives, which help to to extend the shelf life of products.

6.Irradiation process makes the food become radioactive and dangerous substances appear in the foods.

7.Refrigiration and freezing can be called one and the same

process.

C.Find English equivalents of the phrases given below in the text:

испарение, допустимый уровень, молочные продукты,

придавать цвет, вызывать гниение, тёмное прохладное место, скоропортящийся, копчение, химические добавки, пригодный в пищу, герметичная ёмкость, срок хранения, сохранить здоровье, задерживать рост, подвергаться, придавать привкус, мера предосторожности.

D. Fill in the gaps with the necessary prepositions or adverbial particles (Grammar, p. 90 – 95):

1.Canning helps to store food_____ one_____ five years.

2.Meat is cured_____ salt or sugar, or a combination _____

the two.

3.Cold stores will provide long-term storage______strategic food _____case_____national emergency.

4.Some kinds of canned products, such as canned lentils, can be kept ______30 years______an edible state.

5.The use______ sugar is often combined_______ alcohol for preservation ______fruit ______brandy or other spirits.

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6.Smoking is one______ the oldest food preservation methods, which arose______ the development ______

cooking______ fire.

7.Salting draws moisture______ the meat_______ a process______ osmosis.

E.Find modal verbs in the paragraph about chemical preservatives. What is the difference in their meaning and use? What other modal verbs do you remember?(Grammar, p. 82 – 84)

F.Discuss advantages and disadvantages of each food preservation method in groups. Check up yourselves (see the table given below).

FOOD PRESERVATION METHODS

UNIT 4

A.Do you know what taboo food is? What reasons are there for some food being forbidden? Read the text given below and check if you are right.

B.Fill in the gaps with the words which the text lacks. Choose among the following ones: cloven; consumption; between;

holy; exported; beverages; kill; ecological.

TABOO FOOD

Taboo food is food and 1___________ which people abstain from consuming for religious, cultural or hygienic reasons. Many food taboos forbid the meat of a particular animal, including mammals, rodents, reptiles, amphibians, and crustaceans. Some taboos are specific to a particular part or excretion of an animal, while other taboos forgo the 2__________ of plants, fungi, or insects. The origins of these prohibitions and commandments are varied. In some cases, these taboos are a result of health considerations or other practical reasons. In others, they are a result of human symbolic systems. Some foods may be prohibited during certain festivals, at certain times of life (e.g., pregnancy), or to certain classes of people (e.g., priests).

CATTLE

Many Hindus, particularly Brahmins, are vegetarian, abstaining from eating meat. Those Hindus who do eat meat abstain from the consumption of beef, as the cow holds a sacred place in

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Hinduism. Consumption of beef is taboo out of respect for the cow. Dairy products such as milk, yogurt and particularly ghee are highly revered and used in 3___________ ceremonies. Cow milk was the nearest substitute of mother's milk for orphaned new-born babies before the advent of modern medicine, when many pregnant women would die in the birthing process. Also, cow dung (which in Indian climate quickly dries out hard) is applied as antiseptic floor covering, and it is a natural fertilizer for farmland and also used as fuel. Cow urine is used for its medicinal properties in Ayurveda (traditional Indian medicine).

Some ethnic Chinese may also refrain from eating cow meat, because many of them feel that it is wrong to eat an animal that was so useful in agriculture. Some Chinese Buddhists discourage the consumption of beef, although it is not considered taboo. A similar taboo can be seen among Sinhalese Buddhists, who consider it to be ungrateful to 4__________ the animal whose milk and labour provides livelihoods to many Sinhalese people.

HORSES

Horse meat is part of the cuisine of countries as widespread as Italy with 900 g per person per year, Netherlands, Belgium, France, Switzerland, where horse meat is common in supermarkets, Germany with only 50 g per person per year, Polynesia, Serbia, Slovenia and Kazakhstan, but is taboo in some religions and many countries. It is forbidden by Jewish law, because the horse is not a ruminant, nor does it have 5___________ hooves.

Horse meat is forbidden by some sects of Christianity. Horsemeat is still popular in Iceland and is sold and consumed in the same way as beef, lamb and pork.

In Islam, opinions vary as to the permissibility of horse meat. Some cite a hadith forbidding it to Muslims, but others doubt its validity and authority. Various Muslim cultures have differed in the attitude in eating the meat. Historically, Turks and Persians have eaten the meat while in North Africa this is rare.

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In Canada, horse meat is legal, but there is only really a market in the French-speaking province of Quebec, and in a few (mostly French) restaurants elsewhere. Most Canadian horse meat is 6____________ to Continental Europe or Japan. In the United States, sale and consumption of horse meat is illegal in California and Illinois. However, it was sold in the US during WW II, since beef was expensive, rationed and destined for the troops. In the UK, this strong taboo includes banning horse meat from commercial pet food.

Horse meat is also avoided in the Balkans, though not Slovenia, as horse is considered to be a noble animal, or because eating horse meat is associated with war-time famine.

PIGS

United States Department of Agriculture (USDA) data reports pork as the most widely eaten meat in the world. Consumption of pigs is forbidden among Muslims, Jews, certain Christian denominations, such as Seventh-day Adventists, and some others. There are various hypotheses concerning the origins of this taboo, but none have been universally accepted.

In the 19th century some people attributed the pig taboo in the Middle East to the danger of the parasite trichina. Marvin Harris posited that pigs are not suited for being kept in the Middle East on an 7____________ and socio-economical level; for example, pigs are not suited to living in arid climates and thus require far more water than other animals to keep them cool, and instead of grazing they compete with humans for foods such as grains. As such, raising pigs was seen as a wasteful and decadent practice.

A common explanation to the fact that pigs are widely considered unclean in the Middle East is that they are omnivorous, not discerning 8___________ meat or vegetation in their natural dietary habits. The willingness to consume meat sets them apart from most other domesticated animals which are commonly eaten (cattle, horses, goats, etc.) who would naturally eat only plants.

(URL:http://www.thefullwiki.org/Dietary_laws)

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C.Prove that

1.There is much taboo food all around the world.

2.People give up consuming some kinds of food for several absolutely different reasons.

3.The cow is a sacred animal for Hindus.

4.Sale and consumption of horse meat is illegal in some

countries.

5.Pork is thought to be unclean in the Middle East.

D. Find italicized words and phrases in the text. Explain their meanings in English.

E. Match the words given in the frame with their definitions

1) an expression of favor or disfavor toward a person, place, thing, or event;

2) the statistics of temperature, humidity, atmospheric pressure, wind, and other meteorological elemental measurements in a given region over long periods;

3) something from which anything arises or is derived; source; the first stage of existence; beginning;

4) being without moisture; extremely dry;

5) a situation in which harm, death, damage, or destruction is possible;

6) to deliberately avoid doing something that is enjoyable but that may not be healthy, safe, or morally right;

7) to have as a need; to call for as obligatory or appropriate; demand; 8) to try to get something that other people also want to have;

9) behaving in an honest and brave way that other people admire; belonging to the highest social class.

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F.What is the difference between Participle I and Gerund? Find examples of using both of them in the text. (Grammar, p. 84 – 86)

G.Pay attention to the use of proper names in the text. Read the grammar and try to explain their usage.(Grammar, p. 86 – 87)

E. Divide into several groups. Imagine that each of the groups of students doesn’t consume some particular food, for example fish, insects, vegetables, etc. Think of a reason due to which you would give up eating it. Speak out on this point using no less than 7-8 sentences.

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UNIT 5

A. Now you are going to read some curious information about food. Some of these facts you will be aware of and some other ones will seem to you incredible. Use your dictionary to find the words you don’t know.

INTERESTING FACTS ABOUT FOOD

A peanut is not a nut. It is a legume.

1 apple adds 5 minutes to a person's life.

Strawberries have more vitamin C in them than oranges. Coca-cola (or any other cola soda) is good for cleaning the

poles on car batteries.

There are more than 1,00 chemicals in a cup of coffee. Cacao, the main ingredient of chocolate is the most pest-

ridden tree in the jungle.

You can make edible cheese from the milk of 24 different mammals.

The avocado has the most calories of any fruit. The typical American eats 263 eggs a year. America's best selling ice cream flavour is vanilla.

Honey is the only food that does not spoil. Honey found in the tombs of Egyptian pharaohs has been tasted by archaeologists and found edible.

Eating a packet of crisps a day is equivalent to drinking five liters of cooking oil a year.

Apples, not caffeine, are more efficient at waking you up in the morning.

Non-dairy creamer is flammable.

Chewing gum while peeling onions will keep you from crying. Bubble gum contains rubber.

Almonds are a member of the peach family.

Botanically speaking, the banana is a herb and the tomato is a

fruit.

To make one kilo of honey bees have to visit 4 million flowers, traveling a distance equal to 4 times around the earth.

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The scientific term for the common tomato is lycopersicon lycopersicum, which means "wolf peach."

Of the more than $50 billion worth of diet products sold every year, almost $20 billion are spent on imitation fats and sugar substitutes.

Wine is sold in tinted bottles because wine spoils when exposed to light.

Approximately one billion snails are served in restaurants annually.

Vitamin A is known to prevent "night blindness," and carrots are loaded with Vitamin A. One carrot provides more than 200% of recommended daily intake of Vitamin A.

Carrots have zero fat content.

The tea bag was introduced in 1908 by Thomas Sullivan of New York.

An onion, apple and potato all have the same taste. The differences in flavour are caused by their smell.

Watermelons are 97% water, lettuce 97%, tomatoes 95%, carrots 90%, and bread 30%.

In the United States, a pound of potato chips costs two hundred times more than a pound of potatoes.

Since Hindus don't eat beef, the MacDonald's in New Delhi makes its burgers with mutton.

More dairy products are consumed in America than any other country on the face of the earth. The country has one of the highest rates of osteoporosis and obesity.

Refined sugar is incredibly toxic to the body and is one of the primary contributors to obesity.

Cabbage is 91% water.

Chewing gum stimulates signals in the learning center of the brain and thus help save memory as you age.

Fish consumption may be more than brain food but also help protect your eyes from age-related macular degeneration, a potential cause of blindness.

Lemons contain more sugar than strawberries. 23

Lettuce is the only vegetable or fruit which is never sold frozen, canned, processed, cooked, or in any other form but fresh.

Mayonnaise will kill lice and also condition your hair. Onion is named after a Latin word meaning “large pearl”. Pineapple is the international symbol of hospitality.

White shelled eggs are produced by hens with white feathers and earlobes while brown eggs are produced by hens with red feathers and earlobes; the colour has no relationship to the nutritional quality or taste of the eggs.

Apple seeds are poisonous! They contain cyanide.

Eggs will age more in one day at room temperature than in one week in the refrigerator.

On average, a person will spend about five years eating during his or her lifetime.

Peanuts are one of the ingredients in dynamite.

Pilgrims did not eat with forks. They only used spoons, knives and their fingers.

Smelling bananas and/or green apples (smelling, not eating) can help you lose weight!

The average American eats at McDonalds more than 1,800 times in their life.

There is a giant mushroom in Oregon that is over 2,400 years old, covers 3.4 square miles of land, and is still growing!

Bananas are a great source of potassium. Potassium helps to build muscle power and keeps your body fluids in balance.

Noodles got their start in China, not Italy as many people might think.

Pumpkins were once recommended for removing freckles and curing snake bites!

The smaller the berry, the sweeter it is.

(URL:http://www.studfiles.ru/preview/5424351/page:10/)

B. Say what you’ve got to know about various fruit; honey; chocolate; dairy products; food consumption on the whole.

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C. Divide all the information into positive, negative and neutral one and fill it in the table. Three examples have been already given.

D. Match the words from the text with their translation. Remember in what context these words are used.

E.What grammatical tense is used in most of the abovementioned sentences? Explain why it happens so. Make up your own ones using the same tense.(Grammar, p. 88 – 90)

F.What facts were you surprised at? Choose two-three of them and try to convince your neighbour that they are wrong.

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PART II. WINEMAKING

UNIT 1

A. Read the text below and match the headings a – i with paragraphs 1 – 9 in the text.

a Better Off Dead

bSome Wine with Your Water?

cYou Taste My Wine, I'll Taste Yours

dHot Toddies

eSome Wine with Your Wine?

fConquering Catholics

gWish They All Could Be California

hOne for My Homies

iPortuguese Wine

WINE TRADITIONS ALL OVER THE WORLD

That wine is a traditional drink with a rich cultural history is common knowledge. We've all heard of wine festivals where folks clamber into barrels and perform grape-stomping jigs with bare feet. But wine traditions go beyond crushing fruit with naked tootsies. Check out this list of other fascinating wine traditions from around the world.

1_________

We tend not to get too aggressive when we clink glasses these days, but back when goblets and flagons were made of wood and metal, vigorous collisions were the object. This lively jostling caused the contents of glasses to spill over and intermix, signifying a trust that neither companion had slipped the other a mickey.

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2_________

The next time you're invited to dinner in Portugal, don't show up with a bottle of Bordeaux. Portuguese wine tradition dates back to the ancient days of the Phoenicians, Greeks, and Romans, and the Portuguese wear this wine making history like a badge of honor. Procuring anything other than Portuguese wine upon arrival is considered an affront to both host and country.

3__________

Everyone chills white wine, but who warms their reds? Mulled wine has a rich tradition in many European countries and it is usually served hot. Scandinavia's glogg, for example, has an ideal temperature of around 70 degrees F. These belly-warming spiced wines are relished during the cold months of winter.

4_________

In Moldova, wine was once eaten as often as it was drunk. The writings of the Roman poet Ovid from the time when he was exiled there contain accounts of the local habit of concentrating wine by freezing it for consumption at a later date.

5_________

Thousands of years ago, throughout the Middle East and Mediterranean, wines were consumed when people were still quite young. This resulted in a wealth of traditional recipes for masking the green flavors of premature wine with potent additives such as honey and cloves. Another common practice was to water down wine to dampen the flavor and reduce the amount of alcohol consumed.

6_________

If you think the best way to get European wines into California is through customs, think again. Thanks to rich soil and ideal climate conditions, California vintners have successfully grown virtually every variety of grape found elsewhere in the world. Once upon a time this involved drastic measures such as cutting vines in

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France, sticking the cuttings into potatoes to survive the voyage, and finally re-planting them in California, where they eventually flourished. Golden State vintners have also created exciting new wine-grape varieties by grafting foreign vines onto the existing stalks in their vineyards.

7_________

Even in death, royals in ancient Egypt enjoyed a higher standard of living than most commoners. As provisions for the afterlife, it was prescribed that five large jars containing the different wines of the region be included in every royal tomb.

8_________

Grapes came to the New World with Spanish conquistadors in a variety known as Mission grapes. The Catholic celebration of the Eucharist in Spanish missions and elsewhere required wine, which was to be converted into the blood of Christ. In order to carry out the sacred tradition on this side of the Atlantic, the Spanish had to bring their vines with them.

9__________

Hip-hop culture might want to take credit for giving up a few sips from their 40s in remembrance of fallen friends, but the Georgian tradition of spilling a few drops onto the ground to toast beloved deceased has been around for centuries.

B. Say if the following statements are true or false, and if they are false, correct them.

1.Many years ago wine vessels were made of wood.

2.A bottle of Bordeaux shown in Portugal is like a badge of

honor.

3.According to the tradition, only white wine can be chilled.

4.In Moldova the wine could be both drunk and eaten.

5.Thousands of years ago, throughout the Middle East and Mediterranean, the wine was mixed with honey or water to reduce the amount of alcohol contained.

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6. The climate in California is not favourable for planting

grapes.

7.The representatives of the royal family in Egypt were buried in tombs with wine barrels included there.

8.Grapes brought to the New World with Spanish conquistadors served for the preparing of the wine symbolizing the blood of Christ.

9.Spilling a few drops onto the ground to toast beloved deceased is a particularly dead tradition.

C. Find in the text English equivalents of the phrases given

below:

быть склонным к чему-либо, кубки и бутыли, знак почёта, глинтвейн, заметки о местном обычае, изобилие традиционных рецептов, сократить количество потребляемого алкоголя, радикальные меры, загробная жизнь, соблюсти священную традицию, в память о павших друзьях.

D. Explain the usage of the modal verbs WAS TO and HAD TO in the paragraph 8. (Grammar, p.82 – 84) Translate the following sentences into English:

1.Им предстояло собрать хороший урожай. Однако не каждый верил в благополучный исход.

2.Мы вынуждены были остаться ухаживать за

виноградником, хотя были изрядно измотаны.

3.Эта великая традиция должна была продолжиться.

4.Виноделам снова предстояла нелегкая работа.

E.Read the grammar devoted to the phrases WOULD and USED TO. What differences in their usage can you single out? Which of them would you use, speaking about wine traditions of the past? Why? Give the examples (Grammar, p. 98 – 99).

F.Speak about wine traditions spread in your country.

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UNIT 2

A. Read the text given below and say what facts from the history of wine you have been aware of.

HISTORY OF WINE

The history of wine spans thousands of years and is closely intertwined with the history of agriculture, cuisine, civilization and humanity itself. Archaeological evidence suggests that the earliest wine production came from sites in Georgia and Iran, dating from 6000 to 5000 BC. The archaeological evidence becomes clearer and points to domestication of grapevine in Early Bronze Age sites of the Near East, Sumer and Egypt from around the third millennium BC.

Evidence of the earliest European wine production has been uncovered at archaeological sites in Macedonia, dated to 6,500 years ago. These same sites also contain remnants of the world’s earliest evidence of crushed grapes. In Egypt, wine became a part of recorded history, playing an important role in ancient ceremonial life. Traces of wild wine dating from the second and first millennium BC have also been found in China.

Wine was common in classical Greece and Rome and many of the major wine producing regions of Western Europe today were established with Phoenician and later Roman plantations. Wine making technology, such as the wine press, improved considerably during the time of the Roman Empire; many grape varieties and cultivation techniques were known and barrels were developed for storing and shipping wine.

In medieval Europe, following the decline of Rome and therefore of widespread wine production, the Christian Church became a supporter of the wine necessary for celebration of the Catholic Mass. Whereas wine was also forbidden in medieval Islamic cultures, Geber and other Muslim chemists pioneered the distillation of wine for medicinal purposes and its use in Christian libation was widely tolerated. Wine production gradually increased and its consumption became popularized from the 15th century onwards, eventually establishing growing regions throughout the world.

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ANCIENT GREECE

Much modern wine culture derives from the practices of the ancient Greeks. While the exact arrival of wine in Greek territory is unknown, it was certainly known to both the Minoan and Mycenaean cultures. Many of the grapes grown in modern Greece are grown there exclusively and are similar or identical to varieties grown in ancient times. Indeed, the popular modern Greek wine, retsina, is believed to be a carryover from when wine jugs were lined with tree resin, which imparted a distinct flavour to the wine.

Evidence from archaeological sites in Greece, in the form of 6,500 year-old grape remnants, represents the earliest known appearance of wine production in Europe. Several ancient sources, such as the Roman writer Pliny the Elder, describe the ancient Greek method of using partly dehydrated gypsum before fermentation, and some type of lime after fermentation, to reduce acidity. The Greek writer Theophrastus provides the oldest known description of this aspect of Greek wine making.

Greek wine was widely known and exported throughout the Mediterranean basin, and was most likely the origin of the first appearance of wine in ancient Egypt. The Greeks introduced the Vitis vinifera vine and made wine in their numerous colonies in modern-day Italy, Sicily, southern France, and Spain.

ANCIENT EGYPT

In Egypt, wine played an important role in ancient ceremonial life. A thriving royal winemaking industry was established in the Nile Delta following the introduction of grape cultivation from the Levant to Egypt c. 3000 BC. The industry was most likely the result of trade between Egypt and Canaan during the Early Bronze Age. Winemaking scenes on tomb walls, and the offering lists that accompanied them, included wine that was definitely produced at the deltaic vineyards. By the end of the Old Kingdom, five wines, all probably produced in the Delta, constitute a canonical set of provisions, or fixed "menu," for the afterlife.

Much superstition surrounded wine-drinking in early Egyptian times, largely due to its resemblance to blood. In Plutarch's

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Moralia he mentions that the ancient Kings did not drink wine, "nor use it in libation as something dear to the gods, thinking it to be the blood of those who had once battled against the gods and from whom, when they had fallen and had become commingled with the earth, they believed vines to have sprung." This was considered to be the reason why drunkenness "drives men out of their senses and crazes them, inasmuch as they are then filled with the blood of their forbears."

ANCIENT ROME

The Roman Empire had an immense impact on the development of viticulture and oenology. Wine was an integral part of the Roman diet and wine making became a precise business. As the Roman Empire expanded, wine production in the provinces grew to the point where the provinces were competing with Roman wines. Virtually all of the major wine producing regions of Western Europe today were established by the Romans.

Wine making technology improved considerably during the time of the Roman Empire. Many grape varieties and cultivation techniques were developed and barrels, invented by the Gauls, and later glass bottles, invented by the Syrians, began to compete with terracotta amphorae for storing and shipping wine.

Wine, perhaps mixed with herbs and minerals, was assumed to serve medicinal purposes. During Roman times the upper classes might dissolve pearls in wine for better health. Cleopatra created her own legend by promising Mark Antony she would "drink the value of a province" in one cup of wine, after which she drank an expensive pearl with a cup of wine. When the Western Roman Empire fell around 500 AD, Europe went into a period of invasions and social turmoil, with the Roman Catholic Church as the only stable social structure. Through the Church, grape growing and wine making technology, essential for the Mass, were preserved.

(URL:http://www.thefullwiki.org/History_of_wine)

B. Read the extracts about the ancient countries and decide which of them mentions information 1 – 10.

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1.Wine, mixed with herbs and minerals, was assumed to serve medicinal purposes.

2.Wine played an important role in ancient ceremonial life.

3.Grapes were preserved thanks to the Church.

4.The popular modern wine is called retsina.

5.Glass bottles began to compete with terracotta amphorae for storing and shipping wine.

6.The industry was likely the result of trade during the Early Bronze Age.

7.The upper classes might dissolve pearls in wine for better

health.

8.Method of using partly dehydrated gypsum before fermentation was used.

9.Wine was an integral part of the diet.

10.Five wines constitute fixed "menu" for the afterlife.

C. Match the beginning 1 – 6 of these sentences with their endings a – f.

1.Many grape varieties and cultivation techniques were known and barrels

2.Wine, perhaps mixed with herbs and minerals,

3.These same sites also contain remnants of

4.A thriving royal winemaking industry was established in the Nile Delta

5.As the Roman Empire expanded, wine production in the

provinces

6.Much superstition surrounded wine-drinking in early Egyptian times, largely due to

a) following the introduction of grape cultivation from the Levant to Egypt c. 3000 BC.

b) was assumed to serve medicinal purposes. c) its resemblance to blood.

d) were developed for storing and shipping wine.

e) grew to the point where the provinces were competing with Roman wines.

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f) the world’s earliest evidence of crushed grapes.

D. Fill in the gaps with the prepositions in, against, with, of, between (Grammar, p. 90 – 95).

1.Actually all_____the wine producing regions_____

Western Europe today were established by the Romans.

2.____Egypt wine played an important role____ ceremonial

life.

3.They thought the wine was the symbol_____ the blood_____ those who had battled______ the gods.

4.Resin, _____which wine jigs were lined, gave a special flavour to the wine contained there.

5.The winemaking industry was mainly the result of trade______ Egypt and Canaan.

D. Make a summary of the text using as many linking words as possible (Grammar, p.95 – 98).

UNIT 3

A. Read the texts given bellow and find the definitions to the following words: mead, vinification, vintner, oenology, harvest.

WINEMAKING

Winemaking, or vinification, is the production of wine, starting with selection of the grapes or other produce and ending with bottling the finished wine. Although most wine is made from grapes, it may also be made from other fruit or non-toxic plant material. Mead is a wine that is made with honey being the primary ingredient after water.

Winemaking can be divided into two general categories: still wine production (without carbonation) and sparkling wine production (with carbonation).

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The science of wine and winemaking is known as oenology (in American English, enology).

Traditionally known as a vintner, a winemaker is a person engaged in making wine. They are generally employed by wineries or wine companies.

PROCESS

Grapes are usually harvested from the vineyard from early September until the beginning of November in the northern hemisphere, or the middle of February until the beginning of March in the southern hemisphere. In some cool areas in the southern hemisphere, for example Tasmania, Australia, harvest extends into the month of May.

The quality of the grapes determines the quality of the wine more than any other factor. Grape quality is affected by variety as well as weather during the growing season, soil minerals and acidity, time of harvest, and pruning method. The combination of these effects is often referred to as the grape's terroir. The most common species of wine grape is Vitis vinifera, which includes nearly all varieties of European origin.

Harvest is the picking of the grapes and in many ways the first step in wine production. Grapes are either harvested mechanically or by hand.

After the harvest, the grapes are crushed and allowed to ferment. Red wine is made from the must (pulp) of red or black grapes that undergo fermentation together with the grape skins, while white wine is usually made by fermenting juice pressed from white grapes, but can also be made from must extracted from red grapes with minimal contact with the grapes' skins. Rosé wines are made from red grapes where the juice is allowed to stay in contact with the dark skins long enough to pick up a pinkish color, but little of the tannins contained in the skins.

During this primary fermentation, which often takes between one and two weeks, yeast converts most of the sugars in the grape juice into ethanol (alcohol) and carbon dioxide. After the primary fermentation, the liquid is transferred to vessels for the secondary

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fermentation. Here, the remaining sugars are slowly converted into alcohol and the wine becomes clear. Some wines are then allowed to age in oak barrels before bottling, which add extra aromas to the wine, while others are bottled directly. Still others may be aged in stainless steel tanks or glass carboys. The time from harvest to drinking can vary from a few months to over twenty years for top wines. However, only about 10% of all red and 5% of white wine will taste better after five years than it will after just one year.

Variations on the above procedure exist. With sparkling wines such as Champagne, an additional fermentation takes place inside the bottle, trapping carbon dioxide and creating the characteristic bubbles. Sweet wines are made by ensuring that some residual sugar remained after fermentation is completed. This can be done by harvesting late (late harvest wine), freezing the grapes to concentrate the sugar (ice wine), or adding a substance to kill the remaining yeast before fermentation is completed; for example, high proof brandy is added when making port wine. In other cases the winemaker may choose to hold back some of the sweet grape juice and add it to the wine after the fermentation is done.

The process produces wastewater, pomace, and lees that require collection, treatment, and disposal or beneficial use.

(URL:http://www.thefullwiki.org/winemaking)

B. Answer the following questions:

1.What is the main factor determining the quality of the wine

2.What constituents does the French term grape’s terroir

concern?

3.How do grape skins influence the colour of the wine during the process of fermentation?

4.How much time does the primary fermentation take?

5.What process does the wine undergo during the second fermentation?

6.Is it true that top wines claim much time of ageing?

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7. What additional procedures are necessary for preparing some kinds of wine?

C.Find the words in the text which have similar meanings to the following ones:

1. regulates

2. usual

3. stage

4. included

5. transforms into

6. left

7. profitable

D.Find in the texts the sentences containing Passive Voice and translate them into Russian (Grammar, p. 79 – 80). For example:

After the harvest, the grapes are crushed and allowed to ferment.

После сбора урожая, виноград подвергается раздавливанию и допускается к брожению.

Е. Fill in the gaps with suitable prepositions.

1.The harvest was poor, because it was affected ____ the constant draught.

2.The water contained ____ the bottle wasn’t suitable for

drinking.

3.What activity are you engaged ____?

4.The process of harvesting is directly referred ____

winemaking.

5.A vintner can decide if the sweet grape juice should be added ____ the wine.

6.Usually wine is aged ____ stainless steel tanks.

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7. Wine is divided ____ red, rose and white ones.

F. Imagine that you are a winemaker and your neighbour is a journalist. Act out the interview based on the way “the vintner” shares his experience in winemaking.

UNIT 4

A. The texts given below contain the information on winemaking in detail. Read them and say what processes haven’t been mentioned in the previous text.

HARVESTING

The decision to harvest grapes is typically made by the winemaker. Herewith the level of sugar (called °Brix), acid (TA or Titratable Acidity as expressed by tartaric acid equivalents) and pH of the grapes play a very important role. Other considerations include phenological ripeness, berry flavour, tannin development (seed colour and taste). Overall disposition of the grapevine and weather forecasts are taken into account.

Mechanical harvesters are large tractors that straddle grapevine trellises and, using firm plastic or rubber rods, strike the fruiting zone of the grapevine to dislodge the grapes from the rachis. Mechanical harvesters have the advantage of being able to cover a large area of vineyard land in a relatively short period of time, and with a minimum investment of manpower per harvested ton. A disadvantage of mechanical harvesting is the indiscriminate inclusion of foreign non-grape material in the product, especially leaf stems and leaves, but also, depending on the trellis system and grapevine canopy management, may include moldy grapes, canes, metal debris, rocks and even small animals and bird nests. Some winemakers remove leaves and loose debris from the grapevine before mechanical harvesting to avoid such material being included in the harvested fruit. In the United States mechanical harvesting is seldom used for premium winemaking because of the indiscriminate

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picking and increased oxidation of the grape juice. In other countries (such as Australia and New Zealand), mechanical harvesting of premium winegrapes is more common because of general labor shortages.

Manual harvesting is the hand-picking of grape clusters from the grapevines. In the United States, grapes are traditionally picked into 30 pound boxes, and in many cases these boxes are consolidated into ½ ton bins or two-ton bins for transport to the winery. Manual harvesting has the advantage of using knowledgeable labor to not only pick the ripe clusters but also to leave behind the clusters that are not ripe or contain bunch rot or other defects. This can be an effective first line of defense to prevent inferior quality fruit from contaminating a lot or tank of wine.

DESTEMMING

Destemming is the process of separating stems from the grapes. Depending on the winemaking procedure, this process may be undertaken before crushing with the purpose of lowering the development of tannins and vegetal flavors in the resulting wine. Single berry harvesting avoids this step altogether with the grapes being individually selected.

CRUSHING

Crushing is the process of gently squeezing the berries and breaking the skins to start to liberate the contents of the berries. In traditional and smaller-scale wine making, the harvested grapes are sometimes crushed by trampling them barefoot or by the use of inexpensive small scale crushers. These can also destem at the same time. However, in larger wineries, a mechanical crusher/destemmer is used.

Most red wines derive their color from grape skins and therefore contact between the juice and skins is essential for color extraction. Red wines are produced by destemming and crushing the grapes into a tank and leaving the skins in contact with the juice throughout the fermentation (maceration). It is possible to produce white (colorless) wines from red grapes by the fastidious pressing of

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uncrushed fruit. This minimizes contact between grape juice and skins.

Most white wines are processed without destemming or crushing and are transferred from picking bins directly to the press. In some circumstances winemakers choose to crush white grapes for a short period of skin contact, usually for three to 24 hours. This serves to extract flavor and tannin from the skins.

In the case of rosé wines, the fruit is crushed and the dark skins are left in contact with the juice just long enough to extract the color that the winemaker desires. The must is then pressed, and fermentation continues as if the wine maker was making a white wine.

(URL: http://www.thefullwiki.org/winemaking)

B. Choose the right answer referring to the text:

1. The process of harvesting depends on:

a)the weather forecast;

b)the level of sugar;

c)pH of the grapes;

d)all above-mentioned factors. 2. Mechanical harvesters are:

a)people who quickly pick grape clusters into boxes;

b)special machines for dislodging the grapes the rachis;

c)an apparatus for destemming the grapes. 3. The main purpose of destemming is:

a)picking the grapes;

b)squeezing the berries;

c)separating stems from the grapes;

d)pressing the berries.

4. Which of the wines are processed without destemming or crushing?

a)red

b)white

c)rosé

d)none of them.

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C. Match the words from the text with their opposites a-f.

D. Find the examples of using Direct Object in the text

(Grammar, p. 87 – 88). For example:

Most red wines derive their color from grape skins and therefore contact between the juice and skins is essential for color extraction.

Make up your own sentences containing Direct Object.

E. Divide your group into two ones. Imagine that one group consists of winemakers who use mechanical harvesters and the other one prefers manual harvesting. Prove the opponents that your way of harvesting is better basing on the text.

UNIT 5

A. Read the text and say what processes are followed during primary and secondary fermentations.

PRIMARY FERMENTATION

During the primary fermentation, the yeast cells feed on the sugars in the must and multiply, producing carbon dioxide gas and alcohol. The temperature during the fermentation affects both the taste of the end product, as well as the speed of the fermentation. For red wines, the temperature is typically 22 to 25 °C, and for white wines 15 to 18 °C. For every gram of sugar that is converted, about half a gram of alcohol is produced, so to achieve a 12% alcohol concentration, the must should contain about 24% sugars. The sugar percentage of the must is calculated from the measured density, the

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must weight, with the help of a saccharometer. If the sugar content of the grapes is too low to obtain the desired alcohol percentage, sugar can be added (chaptalization).

PRESSING

Pressing is the act of applying pressure to grapes or pomace in order to separate juice or wine from grapes and grape skins. Presses act by positioning the grape skins or whole grape clusters between a rigid surface and a moveable surface and slowly decrease the volume between the two surfaces.

Before the advent of modern winemaking, most presses were basket presses made of wood and operated manually. Basket presses are composed of a cylinder of wooden slats on top of a fixed plate, with a moveable plate that can be forced downward. The press operator would load the grapes or pomace into the wooden cylinder, put the top plate in place and lower it until juice flowed from the wooden slats. As the juice flow decreased, the plate was ratcheted down again. This process continued until the press operator determined that the quality of the pressed juice or wine was below standard, or all liquids had been pressed.

Since the early 1990s, modern mechanical basket presses have been revived through higher-end producers seeking to replicate the gentle pressing of the historical basket presses.

As for red wines, the must is pressed after primary fermentation, which separates the skins and other solid matter from the liquid. With white wine, the liquid is separated from the must before fermentation. With rose, the skins may be kept in contact for a shorter period to give color to the wine, in that case the must may be pressed as well. After a period in which the wine stands or ages, the wine is separated from the dead yeast and any solids that remained (called lees), and transferred to a new container where any additional fermentation may take place.

COLD AND HEAT STABILIZATION

Cold stabilization is a process used in winemaking to reduce tartrate crystals (generally potassium bitartrate) in wine. These tartrate crystals look like grains of clear sand, and are also known as

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"wine crystals" or "wine diamonds". They may appear to be a sediment in the wine, but they are not. During the cold stabilizing process after fermentation, the temperature of the wine is dropped to close to freezing for 1–2 weeks. This will cause the crystals to separate from the wine and stick to the sides of the holding vessel. When the wine is drained from the vessels, the tartrates are left behind.

During "heat stabilization", unstable proteins are removed by adsorption onto bentonite, preventing them from precipitating in the bottled wine.

SECONDARY FERMENTATION AND BULK AGEING

During the secondary fermentation and ageing process, which takes three to six months, the fermentation continues very slowly. The wine is kept under an airlock to protect the wine from oxidation. Proteins from the grape are broken down and the remaining yeast cells and other fine particles from the grapes are allowed to settle. Potassium bitartrate will also precipitate, a process which can be enhanced by cold stabilization to prevent the appearance of (harmless) tartrate crystals after bottling.

The secondary fermentation usually takes place in either large stainless steel vessels with a volume of several cubic meters, or oak barrels, depending on the goals of the winemakers. Unoaked wine is fermented in a barrel made of stainless steel or other material having no influence in the final taste of the wine. Depending on the desired taste, it could be fermented mainly in stainless steel to be briefly put in oak, or have the complete fermentation done in stainless steel. Oak could be added as chips used with a non-wooden barrel instead of a fully wooden barrel. This process is mainly used in cheaper wine.

Amateur winemakers often use glass carboys in the production of their wine. The kind of vessel used depends on the amount of wine that is being made, the grapes being used, and the intentions of the winemaker.

MALOLACTIC FERMENTATION

Malolactic fermentation is carried out by bacteria which metabolize malic acid and produce lactic acid and carbon dioxide.

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The resultant wine is softer in taste and has greater complexity. The process is used in most red wines and is discretionary for white wines.

(URL:http://www.thefullwiki.org/winemaking)

B. Answer the following questions:

1.What chemical substances are produced during the primary fermentation?

2.Is the temperature important for the process? Why?

3.What is chaptalization?

4.How was the early basket press composed?

5.Are all kinds of wine pressed after the primary fermentation?

6.What are “wine diamonds”?

7.How can they be got rid of?

8.What is the difference between cold and heat stabilizations?

9.What vessels does the secondary fermentation take place in?

10.Malolactic fermentation is used predominately in red wines, isn’t it?

What meaning do the affixes have? Give your own examples of the words with the above-mentioned affixes.

D.Explain the prevailing usage of Present Simple in the text (Grammar, p. 88 – 90). Find the sentences in which other tenses are used and explain their usage.

E.Speak on the topics referring to the text. Choose one you like most of all.

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1.Why does the wine claim fermentation?

2."Wine diamonds". Where can one seek for them?

3.The best vessel material for the secondary fermentation.

UNIT 6

A. Look through the text and say what stages is the final step in the process of winemaking.

LABORATORY TESTS

Whether the wine is ageing in tanks or barrels, tests are run periodically in a laboratory to check the status of the wine. Common tests include °Brix, pH, titratable acidity, residual sugar, free or available sulfur, total sulfur, volatile acidity and percent alcohol. These tests are often performed throughout the making of the wine as well as prior to bottling. In response to the results, a winemaker can then decide if more sulfur needs to be added or other slight adjustments before it is bottled.

BLENDING AND FINING

Different batches of wine can be mixed before bottling in order to achieve the desired taste. The winemaker can correct perceived inadequacies by mixing wines from different grapes and batches that were produced under different conditions. These adjustments can be as simple as adjusting acid or tannin levels, to as complex as blending different varieties or vintages to achieve a consistent taste.

Fining agents are used during winemaking to remove tannins, reduce astringency and remove microscopic particles that could cloud the wines. The winemakers decide on which fining agents are used and these may vary from product to product and even batch to batch (usually depending on the grapes of that particular year).

Gelatin has been used in winemaking for centuries and is recognized as a traditional method for wine fining, or clarifying. Generally no gelatin remains in the wine because it reacts with the

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wine components, as it clarifies, and forms a sediment which is removed by filtration prior to bottling.

Besides gelatin, other fining agents for wine are often derived from animal and fish products, such as micronized potassium casseinate (casein is milk protein), egg whites, egg albumin, bone char, bull's blood, isinglass, and skim milk powder. Some aromatized wines contain honey or egg-yolk extract.

Non-animal-based filtering agents are also often used, such as bentonite (a volcanic clay-based filter), diatomaceous earth, cellulose pads, paper filters and membrane filters (thin films of plastic polymer material having uniformly sized holes).

PRESERVATIVES

The most common preservative used in winemaking is sulfur dioxide. Another useful preservative is potassium sorbate.

Sulfur dioxide has two primary actions, firstly it is an anti microbial agent and secondly an anti oxidant. Without the use of sulfur dioxide, wines can readily suffer bacterial spoilage no matter how hygienic the winemaking practice.

Potassium sorbate is effective for the control of fungal growth, including yeast, especially for sweet wines in bottle. However, one potential hazard is the metabolism of sorbate to geraniol, a potent and very unpleasant by-product. To avoid this, either the wine must be sterile bottled or contain enough sulfur dioxide to inhibit the growth of bacteria. Sterile bottling includes the use of filtration.

FILTRATION

Filtration in winemaking is used to accomplish two objectives, clarification and microbial stabilization. In clarification, large particles that affect the visual appearance of the wine are removed. In microbial stabilization, organisms that affect the stability of the wine are removed therefore reducing the likelihood of re-fermentation or spoilage.

The process of clarification is concerned with the removal of particles; those larger than 5–10 micrometers for coarse polishing, particles larger than 1–4 micrometers for clarifying or polishing.

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Microbial stabilization requires a filtration of at least 0.65 micrometers. However, filtration at this level may lighten a wine’s colour and body. Microbial stabilization does not imply sterility. It simply means that a significant amount of yeast and bacteria have been removed.

BOTTLING

A final dose of sulfite is added to help preserve the wine and prevent unwanted fermentation in the bottle. The wine bottles then are traditionally sealed with a cork, although alternative wine closures such as synthetic corks and screwcaps, which are less subject to cork taint, are becoming increasingly popular. The final step is adding a capsule to the top of the bottle which is then heated for a tight seal.

(URL:http://www.thefullwiki.org/winemaking)

B. Put the sentences in order according to the text.

1.Fining agents are used during winemaking to remove particles that could cloud the wines.

2.The wine bottles then are traditionally sealed with a cork.

3.Common laboratory tests include °Brix, pH, titratable acidity, residual sugar, free or available sulfur, total sulfur, volatile acidity and percent alcohol.

4.The most usual preservative used in winemaking is sulfur

dioxide.

5.Different batches of wine can be mixed before bottling in order to achieve the desired taste.

6.Microbial stabilization requires a filtration of at least 0.65 micrometers.

C. Answer the following questions:

1.What does the laboratory test include?

2.What process stands for blending?

3.Is gelatin considered to be a traditional “finer” of the wine?

4.What other fining agents do you know?

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5.What preservatives are used in winemaking? Are they absolutely harmless?

6.How can filtration lighten wine’s colour and body?

7.What component is added to prevent unwanted fermentation in the bottle?

8.What is the final step in bottling?

D. Match the words 1-7 from the text with the words having

E. How many clauses do the sentences given below include?(Grammar, p. 99)

1.A winemaker can then decide if more sulfur needs to be added or other slight adjustments before it is bottled.

2.Generally no gelatin remains in the wine because it reacts with the wine components, as it clarifies, and forms a sediment which is removed by filtration prior to bottling.

3.The wine bottles then are traditionally sealed with a cork, although alternative wine closures such as synthetic corks and screwcaps, which are less subject to cork taint, are becoming increasingly popular.

4.In microbial stabilization, organisms that affect the stability of the wine are removed therefore reducing the likelihood of refermentation or spoilage.

F. What stage in wine-making in your opinion is the most difficult to fulfill? Prove your point of view.

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HOME READING

RUSSIAN CUISINE

It is no wonder then, that Russian food is greatly varied, with its fair share of ethnic and regional crossover. In this article, the traditional food of European Russia will be concentrated on.

The Russian meal is not simply about food, it’s an event, a celebration. Even an informal meal can become a festivity with a string of dishes punctuated with toasts, stories and laughter. Russian hospitality is a long-standing tradition and a source of pride for the host. A guest in a Russian home is invariably showered with drinks, refreshments, and more often than not, a full meal. Guests, as a rule, are not allowed to leave until they tried one of everything, with their host or hostess apologizing profusely for not having more food to offer. A visit is incomplete without a proper gathering around the table, no matter what the occasion.

The first course is typically an assortment of salads, pickles, and cured savories called “zakuski”, which loosely translates to “accompaniments”, eaten along with shots of vodka. Much like Spanish tapas or Mediterranean meze, these appetizers are small tastes of a variety of dishes. Zakuski could be as simple as smoked meats, cured fish, caviar and marinated mushrooms, or more elaborate dishes such as vegetable salads. Salted herring under a thick layer of shredded beets, carrots and walnuts is called “sel’odka pod shuboy” which literally translates to “herring under a fur coat”. Despite its intimidating name, this is a very tasty dish. A cooked eggplant salad, “baklazhanaya ikra” is also very popular. Similar to Romanian “gvetch”, eggplant is stewed with carrots, onions, garlic and tomatoes, and served chilled. A cold salad of potatoes, beets, pickled cabbage and onions called “vinegret” is a Russian classic, as is “salat Olivier”, a potato salad with eggs, peas, pickles and meat. Many Russian salads are dressed with mayonnaise or sour cream, and are hearty enough to be eaten as a main course.

Soup is always part of the dinner menu. A soup course offers a variety of vegetarian and meator fish-based soups. The most well-

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known Russian soup is “borshch”, a tangy dish that gets its sweetness from beets and tartness from sour cream. Borshch is exceptionally versatile—it can be vegetarian or meaty, served hot or cold. Everyone seems to have their own recipe for this wonderful soup, but the more authentic versions always include beets, cabbage, potato, and carrot, with the meat-based broth made with beef. Another common soup is “shchi”, a hearty cabbage soup. Ingredients can vary somewhat, but it is typically made of cabbage, potato, onion, herbs, and optionally, beef and dumplings. Much like borshch, it is usually served with a dollop of sour cream and a slice of hearty rye bread.

Russian entrees run the culinary gamut, from stews to stuffed vegetables to fried fish and meat. Many main courses are accompanied by thick, flavorful sauces, and are served with buckwheat or potatoes. Mushroom sauces are particularly popular, and tend to go well with many dishes. Dumplings filled with meat or potatoes are called “Pelmeni”. The meat filling, which is often made of ground pork, is encased in thin, light dough. Russians especially love serving pelmeni with a dip made of sour cream, scallions and dill. “Golubtzy” are cabbage leaves stuffed with rice and beef, and roasted in tomato sauce. Stuffed cabbage tends to be a labor intensive endeavor, but well worth it.

No meal is complete without lingering over cups of strong tea and sweets. Even large meals are usually followed by a dessert course, which, much like the savory assortment of zakuski, consists of a sweet assortment of cookies, candies, and cakes. Rich layered tortes are composed of sweet butter creams and nuts in between sheets of cake. Candy is often just as rich, made of nuts, marzipan, dried fruit or wafers dipped in dark chocolate. A variety of candy and cakes can be found in most Russian food stores, but the tastiest desserts are homemade. “Vareniki” are dumplings filled with fruit or sweet cheese. Not only are they delicious, but they are easy to make at home. “Medianyk” is a wonderful honey cake, and “Medianyky” are honey cookies, based on the same recipe. A fresh fruit compote is the perfect summer dessert, but can also be made from dried fruit off-

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season. Cherries, apples, and stone fruit are best in this dish, and berries can be added to enhance the flavours. I can’t think of a better way to end a wonderful meal. And just when you think you can’t possibly eat one more bite, you will be talked into having one last cup of tea.

Whether cooking at home, or dining in a restaurant, the most enjoyable, authentic Russian meal is to be found at a table where loved ones have gathered to celebrate, eat, and drink to good health. Priyatnovo Apetita!

It would be interesting to read the impressions of foreigners about Russian cooking traditions, Russian meals and eating habits:

Mexican: The sales people in the stores and waiters in restaurants are rude. You can not even ask anything. So I often go to my friends for a visit, where got used to drinking beer with dried vobla. This is a totally unique combination I have not seen in any other country. First I did not dare taste it for its awful smell and look, but then got used to it. Beating vobla on the table to soften is very Russian style and merry thing to do. I am always amused at 'meat French style'. There is nothing French in it expect for the name of the meal. I have not seen roast slices of meet covered with tomatoes and grated cheese in France. The true Russian natural product is white sliced baton. Very tasty

Argentinian: We almost do not have breakfast in Argentina, but Russians can eat soup for breakfast. True gluttony. We also have suppers quite late, but in Moscow they usually have supper before 8 p.m. Russian food is very tasty, especially borsch and pelmeni. Not very original though, but tasty. I am not fond of local meet, though.

Chilean: Meat is the chief product in Russian nutrition. Russia is like a big piece of meat itself. The severe weather makes Russians refill themselves on protein to survive winter. I like shashlyk most of all. I also noticed that people do not abuse food like they do in the USA. Russians constantly drink tea. I have never seen anyone drinking do much tea. Even in clubs at 3 am they order a cup of tea. The drinking water is awful though. British Australian: I like Russian dairy products a lot: ryazhenka (fermented baked milk),

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kefir, tvorog, varenets (boiled fermented milk) are absolutely delicious and unique. A milk soup is a very unusual meal I tried in Russia only. I made an attempt to cook it at home and failed. But Russians do not have a little notion of healthy nutrition. They add sour cream and mayonnaise to many meals. In general the cuisine is very caloric. I have to eat pelmeni quite often and I have to admit that they are tasty but not healthy meal. An English family can eat the same cornflakes for breakfast for half a year, but you have something new every day: tvorg, bliny, fried eggs, sandwiches.

French: The food we buy on daily basis in France is considered luxurious in Russia. Good cheese, meat and bread is sold in exclusive stores and cost much. However Russians have very tasty fish. I have never tried a better salmon then in Siberia. In France not many people can afford sea food, the prices for it are more moderate in Russia. Russians eat many soups and Russian food is much healthier then French.

German: Russian milk is impossible to drink. The taste is awful, like it is newly drawn not refined milk. Russian have crab sticks, I have never tried anything like this before. My girlfriend cooked a salad with crab sticks and said it is a traditional salad. I liked it. Russians eat soup as a main course. We have it as appetizer in Germany. We never eat hot food on breakfast, even omelette is too much. In Russia they can eat even a chicken for breakfast. I want to try kvas as was told a lot about it. I hope Germans would learn to cook Russian biscuits. Russian chocolate is horrible, it does not have a taste of chocolate.

Nigerian: There are tasty vegetables in Moscow. But not in supermarkets. I shop on big markets and enjoy fresh tomatoes, sweet pepper and beans all the week then. The rest of food is the same as everywhere.

(URL: http://www.sallybernstein.com/food/cuisines/russia/)

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AMERICAN CUISINE

"There is no American food. When we begin to list American foods, either we talk about regional things like lobster or shrimp Creole, or we talk about spaghetti and pizza and hot dogs...One could argue it's what makes us great. The fact that we don't have a cuisine is a measure of our democracy and of our ethnic heterogeneity." —Sidney Mintz, Anthropologist

The United States is a land of delicious eating from coast to coast, neighborhood to neighborhood and kichen to kitchen. But its cultural and culinary mix makes it impossible to characterize in a single byte or even a string of them.

The two concepts essential to understanding US food are regionalism and diversity, accent on the latter. A nation of newcomers, its food reflects its origins.

Long before Europeans set foot on American soil, vibrant and healthy civilizations nurtured themselves off the bounty of the land. They taught the settlers to plant the holy trinity of Native American cuisine — corn, beans and squash. The settlers returned the favour by nearly exterminating their benefactors, but those three foods played a vital role in defining American cuisine. They retain their importance today across the continent — grits, cornbread and hoppin' john in the South, tortillas and pinto beans in the Southwest, baked beans and succotash in the Northeast and pumpkin pie just about everywhere for Thanksgiving.

Some of the strongest influences on US cuisine came from African slaves, the people who least intended to be here. American food is inconceivable without barbecue in its many variations, all kinds of fritters and a mess of greens. Indeed Africans brought with them important techniques including smoking meats, frying grains and legumes into fritters, boiling leafy green vegetables, and making up hot, spicy sauces. Since African-Americans ran the kitchens on Southern plantations, they played a major role in molding the renowned cuisine of the South. Years later when railroads began to cross the continent, Black men ran the galleys and carried that influence north and west.

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Regional cuisines emerged as settlers — willing and otherwise — modified their culinary traditions to suit local climates. The simple, sturdy foods of the Northeast reflect more than any other the English origins of the country. But meats and vegetables imported from the homeland merged with local ingredients such as turkey, maple syrup, lobster, clams, cranberries and always corn to provide delicious specialties such as Indian pudding, Boston brown bread, clam chowder and Maine boiled lobster.

Of all Southern dishes, fried chicken achieved the most popularity outside the region. At home, Southerners continue to use a great deal of pork. Hams from Virginia are universally recognized to be the country's finest. Bacon and salt pork appear as flavoring agents with greens and beans. Ham biscuits are a classic accompaniment to breakfast and dinner.

Southwest cuisine may well qualify as the oldest US regional style. Prior to 1845 when the Spanish began to relinquish control, the entire area was part of Mexico. Not surprisingly, its contemporary cuisine bears a strong family resemblance to Mexican food. It still draws heavily on native foodstuffs, in particular corn, beans and chilies. The word "chili" is Aztec in origin as are "guacamole" and "tomato." This is a cuisine with serious roots.

Corn tortillas remain the essential Southwestern breadstuff. Pinto beans stewed or refried are a key source of protein. Tamales are festive food on both sides of the border. Salsas made of tomatoes, tomatillos and chilies liven up all manner of dishes.

Germans moving into the Midwest helped make Milwaukee the nation's beer capital. Their insatiable love of sausages left a permanent imprint on the nation's tastes. After all, what's a ball game without a hot dog?

But perhaps no ethnic group has exercised as much influence on American eating as the Italians who began arriving in earnest in the late nineteenth century. By the beginning of World War II, selected Italian dishes had become as American as apple pie. The first to enter the US lexicon was spaghetti with tomato sauce

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followed soon after by all manner of pastas. Pizza took off after World War II and Chicago became the center for a deep-dish doublecrusted style that has since spread nationwide as "Chicago pizza."

It took awhile to learn that not all pasta sauce is red, but by the seventies, pesto was ultra-chic. Americans today are still discovering the wonders of regional Italian cuisine and will probably be doing so for some time.

The seventies and eighties brought an influx of Southeast Asians in the wake of the Vietnam war. Thai food with its balance of sweet, sour, salt and spice buffered by the richness of coconut milk suddenly became the hottest item on the culinary landscape. Some predict Vietnamese cuisine will be next to take off. Southeast Asian food is now an important part of the US culinary scene and promises to grow.

All of which gives rise to fusion cuisine, the newest and sometimes strangest phenomenon on the US table. The notion behind fusion is to take ingredients from more than one cuisine, mix them together and create something new. Needless to say, the consequences can be exquisite or disastrous. So far the public is buying. Some of the finest fusion can be found in Seattle, where the accent is on mingling Asian flavors with classical European cooking styles, and in South Florida where the flavors come from the Caribbean, South America and Cajun country.

American cuisine has come a long way since the early days of corn, beans and squash and along the way it has spawned some eminently forgettable food. Nonetheless the US remains a great place for great eating. Delicious regional styles remain and the new blood of immigrants sparks the imagination of the finest chefs while making for great inexpensive food in the cities. As Dr. Mintz said, "The fact that we don't have a cuisine is a measure of our democracy and of our ethnic heterogeneity ... One could argue it's what makes us great."

(URL: http://www.sallybernstein.com/food/cuisines/us/)

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BRITISH CUISINE

Great Britain, an island country in northwestern Europe, is really four countries - England, Northern Ireland, Scotland, and Wales. So, to have the appropriate notion of the British cuisine it is necessary to consider them separately.

Scottish Cuisine has its own characteristic features and is immensely appreciated by food buffs all across the world. Cuisine of Scotland has evolved through the long standing history of the country and has come to constitute an important dimension of its culture. It is pertinent to note that traditional cuisine of Scotland forms the basis of the culinary traditions of the country. Traditional Scottish cuisine features an extensive use of local produce. For instance, smoked or salted meat, oats and oatcake biscuits are the standard food items used widely in Scottish cooking. In addition to food of Scotland, Scottish Whisky popularly known as Scotch is certainly a world leader in the finest spirits of the world.

Haggis is perhaps the most popular traditional Scottish cuisine that is indeed a delicacy for the Scots. Sheep’s offal is the chief ingredient that is used in preparing Haggis. In celebrating the birthday of the renowned poet Robert Burns on January 25th, Haggis is widely eaten. Beef of Scotland is also quite well known for its immaculate taste and succulent texture. Fish constitutes yet another staple diet for the Scots. Scottish salmon is among the finest produced in the world. Cod, halibut, haddock, whiting and plaice are some of other types if fish that form a part of Scottish cuisine.

Other Scottish traditional delicacies would feature Scotch broth, Colcannon, Forfar Bridies, Scotch Pies, Crowdie, Porridge and many more. These traditional cuisines of Scotland have formed the basis of much culinary innovations that has now taken place.

Any country's cuisine and its ingredients are shaped by its climate, history and geography, and English cuisine is no exception to this. Potatoes, bread and cheese are the three basic ingredients of any English cuisine.

Fish and chips with mashed peas tossed with some salt and vinegar is a signature English cuisine. The Sunday Roast features

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prominently in English cuisine. The dinner includes roast potatoes with a beef, lamb or a chicken roast. The dish is also garnished with assorted vegetables sprinkled with fresh ground black pepper, lending it a specific aroma and a tangy taste. The boiled vegetables are served with gravy. Traditional English Christmas dinners are elaborate and delicious. Turkey roast is a must for Christmas dinner. Goose of Dickens' is a favorite dish for Christmas. Steak and kidney pie with mashed potato is a full breakfast for an Englishman.

Baked beans are served as an accompaniment with many roasts. Among the assorted vegetables grilled tomatoes and fried mushrooms are a favorite. Black puddings and scrambled eggs are other variants preferred by the English people. English sausages have a distinctive taste and quality of their own. They are made of fresh meat and are strongly flavored. Pork pies, shepherd's pie and cottage pie are the mainstays of a typical English cuisine. The Britons also enjoy eating various types of fish. Crustaceans are also appreciated.

The traditional English teatime snack includes assorted biscuits, sandwiches and butterfly cakes. Various types of cheese form an integral part of English recipes. Cheddar cheese is the common variety. English cuisine has developed and improved over the years, and has been able to come out of its stodgy image of 'fish and chips'.

Yorkshire pudding is one of the most famous English recipes of all times. It is an integral part of any celebration, be it Christmas, wedding or a housewarming party. For this pudding, sifted flour, milk, vegetable oils, and eggs and freshly ground black pepper are required. The oven has to be heated, and the pudding tin has to be greased with vegetable oil. The mixture is first placed in the bowl and then into the oven. Once it turns puffy the pudding is removed from the oven and served.

Modern English dishes have been influenced by international flavors. The contemporary English cuisine has incorporated many new ingredients, retaining the traditional flavor and the richness. Food from the Indian sub-continent has become very popular with

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the people in Britain. Other than that French, Spanish, German and other European cuisines also influence the cuisine of England.

Welsh cuisine, or the cuisine of Wales, has been hugely influenced by English cuisine. However, local ingredients continue to feature prominently in the recipes of Wales. Welsh cuisine is famous world wide for its excellent taste. Lamb meat is the hallmark of Welsh cooking. Along with it, beef and pork are also popular. Dairy products are an important part of Welsh cuisine.

Some of the traditional Welsh dishes are Welshcakes, Crempogs and Welsh rarebit. Crempogs are small pancakes. Welsh rarebit is bread toast mixed with cheese and butter. The Laverbread is a delicacy prepared with seaweed. The Bara Birth is a kind of bread, which is traditionally baked with raisins, Zante currant and candied peel. Glamorgan sausage is a very popular snack in Wales and is cheese in breadcrumbs in the shape of a sausage. Faggots or the fresh pork meatballs are delicious and loved by the natives.

Cawl is one of the most popular dishes of Wales. It is a traditional Welsh stew made of leeks, lambs and vegetables. Lamb meat is cut into small pieces. Mutton, beef, pork or bacon can also be used instead of lamb, according to regional variations. The vegetables used for making the dish also vary but potatoes and carrots are the common ingredients. Leek is also another essential ingredient. This unique dish is cooked in an iron pot or a cauldron over the fire. Cawl is a one course meal. In many parts of Wales it is consumed in two courses. In the first course the broth is served and the second course contains the meat and the vegetables.

Good quality cheese is also available in plenty in Wales. There are many varieties of cheese that are consumed by the Welsh people and include Red Devil, Black Bomber cheese, y Fenni, Caerphilly and Llanboidy. Among drinks and beverages, beer is highly preferred in Wales. There are many vineyards in the area and export quality wine is produced from here.

The first recorded Irish cuisine was based on meat and dairy products, supplemented with seafood in coastal regions and the odd vegetable gathered from the wild. This diet remained the same until

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the arrival of the Normans in the 8th century after which the Irish no longer had free reign to hunt wherever they pleased.

Households began growing their own vegetables with this practice the standard of living improved and the wealth of new dishes increased greatly. Livestock was the main currency of the times and in general the Irish dined well on meat and vegetables. In fact some claim that only in the last 50 years the quality of the Irish diet has returned to what it was at the start of the eighth century.

The introduction of the potato from the "New World" marked a big change for the Irish and it quickly became a staple food. Even today no Irish meal is considered complete without potatoes.

Today Irish chefs are noted for their ability to turn simple local produce into hearty flavoursome dishes. The Irish countryside supplies some of the world's best lamb, the clear oceans south of Ireland supply an abundance of seafood, and the southern counties of Cork and Limerick provide the country with everything from grains to strawberries, and some of the most creamy dairy products you will ever have the pleasure of tasting.

The Southwest of Ireland is gaining a reputation for a distinctive style of Irish cooking - a blend of French cooking and traditional Irish dishes made with local products. Some of the finest Irish cooking: crusty soda breads, fresh oysters, succulent lamb, and delectable cheeses can be found in the fine country houses that serve up a hearty fare that is not to be missed.

British wine is a fermented drink made from grape juice and other concentrates. There is a great deal of confusion between English wine, Welsh wine and British wine. British wine is popular all over Britain, but is comparatively cheaper to English or Welsh wine.

Wine, which is manufactured and produced in Britain, is usually categorized as either English wine or Welsh wine. This classification is according to the country of origin. Original British Wine is quite different from the English and Welsh varieties. Though the cold climate is unfavorable for wine manufacturing in Britain, the wine industry has been flourishing quite well in this part. This is

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primarily due to the warm summers. Scientific discoveries in wine culture have bolstered the growth of this industry in Britain. The Wine Standards Board has estimated that there are almost 350 vineyards in England. =

Britain is also famous for its bakery products. British bakery includes breads of different kinds, continental sweet pastries, desserts and cakes, confectionery, savories, and pastry. The specialty of British confectionery is its variety of products. Many of Britain’s bakery products such as the gingerbread have gained popularity all over the world. One of the special features of British bakery is that artificial ingredients and preservatives are used very less. The breads and cookies made in Britain have a distinct flavor and character.

(URL: http://www.mapsofworld.com/britain/society-and- culture/scottish-cuisine.html; http://www.mapsofworld.com/britain/society-and-culture/welsh- cuisine.html; http://www.irelandby.com/recipes/recipes.htm;

http://www.mapsofworld.com/britain/society-and-culture/british-- wine.html)

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HOW TO EAT HEALTHY?

There are many popular diets on the market today, but most of them are unhealthy and sometimes even dangerous. This article will explain how to eat a balanced, sustainable diet for life.

1) Adopt a healthy attitude toward food. Take a hard look at your eating habits. Do you eat more when you feel stressed? Do you withhold food from yourself in order to feel like you're in control? Carefully evaluate whether you have an unhealthy emotional attachment to food. If you do, here are a few steps to consider:

Consult a medical professional. Eating disorders are classified as mental illnesses, and you can't always just talk yourself into stopping destructive behaviors. If you suspect that you have an eating disorder (whether it's overor under-eating), ask your general practitioner to refer you to the appropriate care.

Find a healthier replacement. If you find that you tend to gorge on unhealthy foods when you're stressed, find a substitute activity - for instance, you could instead go for a walk, take a long bath, or call a trusted friend for a chat. Whatever you choose, it should be something that helps you de-stress so that you no longer feel the need to binge.

See food as sustenance. A lot of Western culture is inundated with messages that food is for entertainment, or for alleviating boredom. Break yourself of this cognitive habit by consciously evaluating food in terms of what it can do to keep your body healthy. Ask yourself if what you're about to put in your mouth is good for you, and if it will help your body function as it was designed to.

2) Determine how many calories your body needs to function each day. This number can vary widely, depending upon your metabolism and how physically active you are.

If you're the kind of person who puts on 10 pounds just smelling a slice of pizza, then your daily caloric intake should stay around 2000 calories for men, and 1500 calories for women. Your body mass also plays a part in this - more calories are suitable for naturally bigger people, and fewer calories for smaller people.

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If you're the kind of person who can eat without putting on a pound, or you're physically active, you may want to increase your daily caloric intake by 1000-2000 calories, a little less for women.

Also consider that the more muscle mass you have, the more calories you need to function. Otherwise, your body will start breaking down muscle tissue for energy.

3)Drink plenty of water. Staying hydrated can improve your overall sense of healthiness, as well as helping you feel full. Drink water during and after meals to aid digestion, and try to consume between 2 and 3 liters per day.

If you feel like snacking, try drinking a full glass of water first. Some people confuse thirst for hunger, and eat a 400to 500calorie snack when a glass of water would have helped them feel satiated. If you're still hungry 15 minutes after your drink, then it's time for a snack.

Avoid diet soft-drinks and other products containing artificial sweeteners (such as light yogurt). The artificial sweeteners are much worse for you than real sugar. If you can't give them up, make the real thing a very occasional treat. Look at the ingredients list.

4)Eat 5 times per day. Ideally, you should eat three meals per day (breakfast, lunch and dinner), with two snacks in-between. Doing this allows you to eat slightly less at your meals, giving your body a more manageable amount of food to digest, and keeps your blood sugar steadier throughout the day because you're not going 6 hours at a stretch without eating.

5)Don't skip breakfast. Many people do because they don't

feel they need to eat breakfast, or they just don't feel hungry first thing in the morning. Research shows that people who skip breakfast are usually fatter than those who eat a well-balanced breakfast. This is because eating breakfast gets your metabolism started for the day, and keeps it active throughout the morning. Further, skipping breakfast might leave you famished by lunch, causing you to overeat to compensate.

A small breakfast is better than no breakfast. If you don't feel up to a full meal, at least drink some water and eat a piece of fruit, a granola bar, or a piece of toast.

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6)Eat slowly. Have you ever gorged on a huge meal and felt fine immediately after, but suddenly felt like exploding 15 minutes later? This happens because it takes some time for your stomach to tell your brain that it's full. Circumvent the problem by consuming your food more slowly. That way, by the time you get the message and start feeling satisfied, you haven't consumed too much extra food.

Slow yourself down by waiting 5 or 10 minutes between each

course.

Drink a full glass of water throughout your meal. Stopping for sips will slow your eating, as well as helping you feel fuller.

7)Practice moderation. Don't over-consume any one food

or type of food. Instead, try to vary your diet so that you eat a little bit of everything in a moderate amount.

Some people might be great at giving up meat, sugar, alcohol, or other foods cold-turkey. However, most of us are likely to give it up for awhile, then break down and binge. Avoid this deprivationbinge cycle by allowing yourself to have small "cheats" - for instance, if you want to eat less sugar, allow yourself to eat one decadent dessert each Friday night and abstain for the rest of the week. Having a break to look forward to can help you power through the other days.

Drink moderately. Allow yourself one mixed drink, two glasses of wine, or two beers in one sitting before you stop. As with the other "cheats," allow yourself to get truly drunk on a few special occasions per year and otherwise abstain.

8) Know the difference between good fat and bad fat. You need to consume fat for your body to function correctly. However, it's important to choose the right kinds of fats. Here's a quick primer.

Contrary to popular belief, eating cholesterol doesn't necessarily raise the amount of cholesterol in your body. If you give your body the right tools, it will flush excess cholesterol from your body.

Most animal fats and some vegetable oils are high in the kind of fats that raise your LDL cholesterol levels, the bad cholesterol.

Monounsaturated fatty acids are good fats, which you should try to consume regularly. They help lower the bad cholesterol in your

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body by raising the good cholesterol. Foods that are high in monounsaturated fatty acids are olive oil, nuts, fish oil, and various seed oils. Adding these "good" fats to your weekly diet can lower your cholesterol and reduce your risk of heart disease.

Consider sautéing vegetables in small amounts of olive oil, and grabbing a hand-full of mixed nuts for a snack instead of a candy bar. There are also various supplements that contain these good fats that you can take daily.

Avoid trans-fats. Trans-fats are a form of unsaturated fat commonly found in processed foods, and consuming them raises your risk of heart disease. Read the labels of what you eat, and look for "partially hydrogenated" anything on the ingredient list. Keep in mind that in the US, manufacturers are allowed to advertise 0g of trans-fat if the actual content is less than 0.5g.

9) Choose the right carbohydrates. You need to eat foods high in carbs since they are your body's main source of energy. The trick is to choose the right carbs. Here's how to do it.

Eat simple carbs, or processed sugars, in moderation. Simple carbs like sugar and flour are quickly absorbed by the body's digestive system. This causes a kind of carb overload, and your body releases huge amounts of insulin to combat the overload. Not only is the excess insulin bad on your heart, but it encourages weight gain.

Eat more complex carbs. Eat carbs that are slowly digested by the body, such as whole-grain flour, hearty vegetables, oats, and unprocessed grains like brown rice. These foods are usually higher in vitamins and other nutrients that are beneficial to the body, and they are higher in fiber (which keeps your digestive system running smoothly).

Consider eating leafy greens like kale, collard greens, mustard greens and swiss chard. They are packed with nutrients and will fill you up very quickly. A simple sautee with olive oil, garlic, a little salt and pepper and you have a surprisingly tasty meal that is very nutritious.

Choose wheat (brown) bread instead of white bread. Processed carbohydrates such as those found in white bread are

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