DOCSLIB.ORG

«Traditional Meals in Britain.»»

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
«Traditional Meals in Britain.»» МІНІСТЕРСТВО ОСВІТИ І НАУКИ УКРАЇНИ ДЕПАРТАМЕНТ НАУКИ І ОСВІТИ ХАРКІВСЬКОЇ ОБЛАСНОЇ ДЕРЖАВНОЇ АДМІНІСТРАЦІЇ МЕТОДИЧНА РОЗРОБКА УРОКУ АНГЛІЙСЬКОЇ МОВИ НА ТЕМУ: «Traditional Meals in Britain.»» Підготувала: викладач англійської мови Петрівського професійного аграрного ліцею Роман Тетяна Миколаївна 2019 р. Становлення особистості на сучасному етапі реформування освіти залежить від рівня володіння іноземною мовою , зокрема англійською. Знання іноземної мови сприяє формуванню комунікативної, творчої та конкурентоспроможної особистості, виховує людину нового часу, людину освічену, нове покоління працівників, яке адаптується в сучасних умовах життя. Тому викладач під час планування і проведення уроку повинен стимулювати зацікавленість учнів до вивчення іноземної мови, зважаючи на швидкий розвиток міжнародних відносин; створювати умови для постійного збільшення лексичного запасу учнів і вміння його використовувати; контролювати вміння учнів щодо використання граматичних конструкцій. Він повинен моделювати ситуації на уроці, які будуть найбільш наближені до життєвих, навчити учнів розуміти і давати оцінку життєвим проблемам, які виникають, орієнтуватися у суспільному просторі. Методична розробка уроку на тему «Traditional Meals in Britain.” складена на основі оновленої навчальної програми для учнів І курсу відображає впровадження інноваційних технологій у навчання та спрямована на практику мовної діяльності учнів .Урок є третім уроком розділу Keep Fit! Тема розробки є актуальною, тому що дозволяє учням першого курсу ( професія «Кухар» ) узагальнити професійно- орієнтований лексичний матеріал і наблизитися до культури та практичного повсякденного мовлення англійців . Мета розробки- ознайомити учнів з новою лексикою, закріпити раніше вивчену, практикувати її в усному мовленні, розширити кругозір учнів за даною темою та поглибити знання про культуру, реалії країни, мова якої вивчається; Тема уроку: Traditional Meals in Britain. Мета уроку: Освітня- ознайомити учнів з новою лексикою та закріпити її в усному мовленні, розширити кругозір учнів за даною темою та поглибити знання про культуру, реалії країни, мова якої вивчається; Розвиваюча- розвивати увагу, пам’ять, вміння логічно й послідовно висловлюватись; Виховна- виховувати в учнів повагу до мови і традицій, культурної спадщини нашої країни і країни, мову якої вивчаємо; виховувати зацікавленість у розширенні свого світогляду, пропагувати культуру здорового способу життя. Тип уроку: формування умінь та навичок Обладнання уроку: : підручник, комп’ютер, мультимедійний проектор, зображення з продуктами харчування, відео сюжет. ХІД УРОКУ Вступна частина І. Організаційна частина Greeting. Introduction to the lesson Привітання учнів. Перевірка присутності та підготовки учнів до уроку.Hello, boys and girls. I am glad to see you. I hope you are well and nice today. Smile each other, please, and sit down. Let’s begin our work. ІІ. Повідомлення теми , мети і завдань уроку . (Informing the topic and the aims of the lesson) T: Today we’re going to have a very “tasty” lesson. I’m sure that you’ll like the theme of our lesson. Look at the picture on the blackboard and try to guess what our today’s topic is (the pictures of food). Right you are. The topic of the today’s lesson is Traditional Meals in Britain. We’ll have a talk about British cuisine and famous dishes. This material will help you to deep your knowledge about the culture, the reality of the country, the language being studied; You will be able to maintain a conversation in English, translate the recipes of the various dishes. At the end of the lesson you’ll be able to speak about the meals in Britain. I want you to be active and attentive because your home task will be to write down an essay about British national cuisine. ІІІ. Перевірка домашнього завдання. ІV. Мотивація навчальної діяльності. (Motivation of the students’ activity) Warming up. Уведення в іншомовну атмосферу. T: Let’s start our lesson! Pupils look at the handouts. There are popular British proverbs about food but they were mixed. Your task is to match the beginning and the endings. 1. Every cook praises... a) over the spilt milk. 2. Dry bread at home is better... b) into the fire. 3. Too many cooks... c) the kettle black. 4. Out of the frying pan... d) his own broth. 5. Don’t put all your eggs... e) lessen your meals. 6. The proof of the pudding is... f) than roast meat abroad. 7. His bread... g) in the fire. 8. There is no use crying... h) is buttered on both sides. 9. Half a loaf is... i) into one basket. 10. The pot is calling... j) better than none. 11. The fat is... k) spoil the broth (soup). 12. To lengthen your life, l) in eating. Keys: 1-d, 2-f, 3-k, 4-b, 5-i, 6-1, 7-h, 8-a, 9-j, 10-c, 11-g, 12-e. T: Now choose the proverb that you like most of all and comment it with few sentences. Do not forget to use typical phrases to express your personal opinion: (Учитель пропонує учням обрати одну з приказок і прокоментувати її за допомогою фраз, які виражають власну думку). Phrases to express your personal opinion In my opinion, ... As for me… Frankly speaking, … From my point of view, ... I really agree on this statement… I disagree… Well, I really like this proverb… I am afraid that is not quite true… I think, it is true… I don't share this idea… V. Актуалізація опорних знань. -Vocabulary Practice Game “What food is it?” Listen and complete the sentences with the names of dishes from the box. pechenya holubtsi kvas deruny studynets mlyntsi varenyky uzvar pampushky borshch 1. … – beet soup often made with meat. 2. … – boiled dumplings stuffed with fruit, potatoes, cheese and cabbage. 3. … – cabbage rolls stuffed with millet or minced meat with rice. 4. … – crepes served with meat, cheese, fruit or caviar. 5. … – roast pork, lamb, beef or veal. 6. … – jellied meat or fish. 7. … – potato fritters served with sour cream or cottage cheese. 8. … – fried dough, similar to doughnuts. 9. … – a drink made from bread with a sweet-sour taste. 10. … – dried or fresh fruit drink. -Answer the questions: 1. Are there some similarities between Ukrainian and British food? (British people as well as Ukrainians like to eat meat. Also we both like to eat porridge for breakfast. And to drink tea. But Englishmen usually drink it with milk) 2. Do you like cooking? What is your favorite dish to cook? 3. Do you like to eat out and why? 4. Do you like exotic food? 5. What is a traditional English breakfast? 6. What is a traditional Ukrainian breakfast? 7. What is the difference between Ukrainian and British cuisine? Основна частина уроку VІ. Вивчення нового матеріалу (Presenting New Information) Мета цього етапу уроку: вивчення нових лексичних одиниць теми, формування навичок читання, аудіювання. - Вивчення нової лексики . Презентація нових лексичних одиниць. T: In order to have a talk about British food, recipes of English cuisine we need some special vocabulary. Нова лексика подається шляхом тлумачення англійською мовою, учні здогадуються про значення слів та називають відповідне слово українською мовою. Listen, read the words and their definitions translate them . -Фонетичне відпрацювання лексичних одиниць.(Учні повторюють за вчителем нові лексичні одиниці) -Make some sentences with these words.(Вживання нової лексики у мовленні) Reading. Робота з текстом. Пред`явлення тексту для читання, Впр 5 с. 38-40 підручника В.М.Буренка. Pre-reading activity . Етап підготовки до читання. Вправа «MICROPHONE» Answer the questions: 1. How many meals a day do the English have? 2. What is the traditional "English breakfast" like? 3.What do the English usually have for dinner? 4. The English are fond of tea, aren't they 5. What is the traditional dish for Christmas table? 6. What other dishes are popular in England? While-reading activity. Етап власне читання тексту. Ознайомлювальне читання тексту з метою розуміння основної інформації. T: You are going to read the texts about English cuisines. Your task is to choose the correct answers (A, B, C or D)for each of the empty spaces (1—10) - Учні вголос читають текст один за одним, доповнюючи необхідною лексикою Post-reading activity. Виконання післятекстової вправи Work in groups. Compare English and Ukrainian meals. Fill in the tables. Add your variants of English and Ukrainian meals. English Meals Breakfast Lunch Dinner Supper bowl of cornflakes a sandwich and a meat or fish and a sandwich and and a cup of tea glass of juice vegetables; — orange juice pudding; — a cup of tea or coffee Ukrainian Meals Breakfast Lunch Dinner Supper Listening comprehension Listening and watching T.: Well done, and now we’re going to watch the video about food in Britain. https://www.youtube.com/watch?v=w4Y0ZtVLXHM Before watching - What do you know about British food? - What British people eat for breakfast? - What is the favorite British drink? While-watching T.: Fill in the gaps and find out the information Who? When? What? Why? And be ready to speak. British food doesn’t have a very good reputation, but fish and chips and a good cup of English tea are two things you should try if you are ever in Britain. Fish & chips Fish and chips became a _______________ meal for working class people in Britain because of the advances in trawl fishing in the North Sea and the development of the railway network in the middle of the 19th century. According to the Oxford English Dictionary the first ________ of the word ‘chips’ to mean fried potatoes appeared in A Tale of Two Cities by Charles Dickens, which was published in 1859.. Tea Every day in Britain approximately 165 million cups of tea are ___________, but in fact the British were one of the last countries in Europe to try tea. It first arrived in Britain in 1662 when Charles II ___________ the Portuguese princess Catherine of Braganza, who brought her favourite drink to the English court. At that time tea came from China, and one of the first places in Britain to sell it was Garraway’s coffeehouse in 1667.
Load more

Recommended publications
  • British Landscapes Featuring England, Scotland and Wales March 11 – 21, 2020
    United National Bank presents… British Landscapes featuring England, Scotland and Wales March 11 – 21, 2020 For more information contact Linda Drew Johnson United National Bank (229) 377-7200 [email protected] 11 Days ● 13 Meals: 9 Breakfasts, 4 Dinners Per Person Rates*: Double $3,384 Single $4,419 Triple $3,344 Included in Price: Round Trip Air from Tallahassee Municipal, Air Taxes and Fees/Surcharges, Hotel Transfers for groups of 10 or more Not included in price: Cancellation Waiver and Insurance of $315 per person Upgrade your in-flight experience with Elite Airfare Additional rate of: Business Class $4,790 † Refer to the reservation form to choose your upgrade option * All Rates are Per Person and are subject to change IMPORTANT CONDITIONS: Your price is subject to increase prior to the time you make full payment. Your price is not subject to increase after you make full payment, except for charges resulting from increases in government-imposed taxes or fees. Once deposited, you have 7 days to send us written consumer consent or withdraw consent and receive a full refund. (See registration form for consent.) Collette’s Flagship: Collette’s tours open the door to a world of amazing destinations. Marvel at must-see sights, sample regional cuisine, stay in centrally located hotels and connect with new and captivating cultures. These itineraries offer an inspiring and easy way to experience the world, where an expert guide takes care of all the details. 956435 Collette Experiences Must-See Inclusions Culinary Inclusions Behold the Crown Jewels See the quintessential Enjoy a private dinner at of Scotland on a guided sights of London with a Hall's Croft, a 400-year- tour of Edinburgh Castle.
    [Show full text]
  • Meals in English Speaking Countries
    Meals in English speaking countries the UK People in the UK usually have breakfast, lunch and dinner at home. Some of the English national meals are: Toad in the hole Full English breakfast Shepherd’s pie Spotted dick Fish and chips Black pudding Tikka masala Apple crumble with cream Now match the dishes with the correct photo. Divide the dishes into sweet and savoury ones. Pracovní list byl vytvořen v rámci projektu "Nová cesta za poznáním", reg. č. CZ.1.07/1.5.00/34.0034, za finanční podpory Evropského sociálního fondu a rozpočtu ČR. Uvedená práce (dílo) podléhá licenci Creative Commons Uveďte autora-Nevyužívejte dílo komerčně-Zachovejte licenci 3.0 Česko English people eat roast meat. It is usually served with boiled or roast potatoes, peas, Brussels sprouts, carrots, Yorkshire pudding, and gravy. English cuisine has been influenced by the communities coming to the UK, namely the Indian one. That’s why one of the popular meals in the UK is Tikka masala. Many people and children in particular eat at fast-food restaurants. The obesity is therefore increasing. This is one of the reasons a well-known chef, Jamie Oliver, started his campaign, called Food Revolution, to change the way children eat. the USA Many people think American food means fast-food. But it is the ethnic food that was brought to the USA by immigrants, such as Italians, Mexicans, or Greeks. So there is a great variety. Also Chinese and Indian take-aways are very popular. At the same time, Americans love to eat out. Americans work long hours, so they are often too tired to cook.
    [Show full text]
  • UC Riverside UC Riverside Electronic Theses and Dissertations
    UC Riverside UC Riverside Electronic Theses and Dissertations Title Foreign Infusion: Overseas Foods and Drugs in Seventeenth Century England Permalink https://escholarship.org/uc/item/1sg758sd Author Azevedo, Jillian Michelle Publication Date 2014 Peer reviewed|Thesis/dissertation eScholarship.org Powered by the California Digital Library University of California UNIVERSITY OF CALIFORNIA RIVERSIDE Foreign Infusion: Overseas Foods and Drugs in Seventeenth Century England A Dissertation submitted in partial satisfaction of the requirements for the degree of Doctor of Philosophy in History by Jillian Michelle Azevedo June 2014 Dissertation Committee: Dr. Thomas Cogswell, Chairperson Dr. Jonathan Eacott Dr. Christine Gailey Copyright by Jillian Michelle Azevedo 2014 This Dissertation of Jillian Michelle Azevedo is approved: __________________________________________ __________________________________________ __________________________________________ Committee Chairperson University of California, Riverside Dedication To my Parents and Grandparents iv ABSTRACT OF THE DISSERTATION Foreign Infusion: Overseas Foods and Drugs in Seventeenth Century England by Jillian Michelle Azevedo Doctor of Philosophy, Graduate Program in History University of California, Riverside, June 2014 Dr. Thomas Cogswell, Chairperson During the seventeenth century, the English were integrating foreign foods into their lives at an unprecedented, and previously unacknowledged, rate. This is apparent in both English homes and popular culture, as foreign foods were featured in contemporary recipe books, medical manuals, treatises, travel narratives, and even in plays performed during the period. Their inclusion in the English home and in popular culture is important; it illustrates that there was a general fascination with these foods that went beyond just eating them. When written about in travel narratives or incorporated into plays, the English were able to mentally consume such products.
    [Show full text]
  • A Short Personal History of English Food
    _____________________________________________________________________ Wesleyan University The Honors College Alimentary Anglophilia: A Short Personal History of English Food by Emma B. Gross Class of 2008 A thesis submitted to the faculty of Wesleyan University in partial fulfillment of the requirements for the Degree of Bachelor of Arts with Departmental Honors in English _____________________________________________________________________ Middletown, Connecticut April, 2008 Table of Contents Acknowledgments......................................................................................3 Introduction...The Anglophile’s Dilemma.........................…......................….4 Chapter One…The Medieval Era: Food in England and English Food………...16 Chapter Two...Food and Politics in the Age of Exploration...........…...............40 Chapter Three...The Victorian Food Crisis and Wartime Nutrition....................66 Conclusion…Subtle Grace..........................................................................87 Notes........................................................................................................94 Bibliography.............................................................................................98 Acknowledgments For reasons of space and inconsiderate memory, I cannot thank all of the people who brought me to where I am, with regards to either food or England. The list includes many people I never knew, people who lived centuries ago across an ocean from me, and people who only communicated with
    [Show full text]
  • Medieval Cuisine
    MEDIEVAL CUISINE Food as a Cultural Identity CHRISTOPHER MACMAHON CALIFORNIA STATE UNIVERSITY CHANNEL ISLANDS When reflecting upon the Middle Ages, there are many views that might come to one’s mind. One may think of Christian writings or holy warriors on crusade. Perhaps another might envision knights bedecked in heavy armor seeking honorable combat or perhaps an image of cities devastated by plague. Yet few would think of the Middle Ages in terms of cuisine. Cuisine in this time period can be approached in a variety of ways, but for many, the mere mention of food would provoke images of opulent feasts, of foods of luxury. David Waines takes this approach when looking at how medieval Islamic societies approached the idea of luxury foods. Waines begins with the idea invoked above, that a luxury food was one which was “expensive, pleasurable and unnecessary.”1 But, Waines goes on to ask, could not luxury also be considered a dish, no matter how humble the origin, whose preparation was so exquisite that it was beyond compare?2 While challenging the traditional thinking in regards to how one views cuisine, it must be noted that Waines’ focus is upon luxury foods. Whether prohibitively expensive or expertly prepared, such dishes would only be available to a very select elite. Another common method for looking at the role food played in medieval life is to look at the relationship between food and the economy. This relationship occurred in both local and international trade. Derek Keene investigates how cities “profoundly influenced the economies… of their hinterlands” by examining the relationship between the city of London and the area surrounding the city.3 Keene demonstrates that a network of ringed zones worked outward from the city, each with a specific support function.
    [Show full text]
  • The French Migrant and French Gastronomy in London (Nineteenth to Twenty-First Centuries)
    A Migrant Culture on Display: The French Migrant and French Gastronomy in London (Nineteenth to Twenty-First Centuries) Debra Kelly Oh, Madame Prunier, you give us fishes which we wouldn’t dream of eating anywhere; you call them by a funny French name, and we all adore them! (Prunier 2011, x–xi) Que se passe-t-il dans une assiette? Que retrouve-t-on qui exprime des idées, fasse sens et permette un message? Quelle est la nature de cette matière à réflexion? Quelle emblématique pour l’empire des signes culinaires? (Onfray 156)1 French Food Migrates to London: The French Migrant and London Food Culture2 In his social history of ‘eating out’ in England from the mid-nineteenth century to the turn of the twenty-first, John Burnett discusses thediffusion 1 Translation: ‘What happens on a plate? What is found there which may express ideas, make meaning, formulate a message? What is the nature of this material for reflection? How can the empire of culinary signs be symbolised’? The philosopher Michel Onfray is making explicit reference to Barthes’s L’Empire des signes (1970), and implicit reference to Barthes’s methods of analysing cultural myths, their construction and circulation. These methods also underlie the approach taken in this article to representation and meaning. 2 This article explores some of the preliminary research for a larger project which uses French cuisine as the lens through which to analyse the French (and Francophone) experience in the British capital, historically and in the contemporary city: ‘being’ French in London. It considers French culinary knowledge and practice at work in the city as a material form of identity, of culture and of cultural capital and examines its place in London’s constantly evolving culinary landscape: ‘eating’ French in London.
    [Show full text]
  • International Cuisines IHM Notes
    International Cuisines Great Britain (British Cuisine) History Although the British Empire occupied once a quarter of the world’s land, had a quarter of the globe’s population, and is responsible for the industrial revolution, its cuisine has been described as a simple and even very poor. However most of these comments have more to do with the stereotype of British food as boil meat and vegetables. This is not British food, and never has been! The climate and the fact that it is an island affected the cuisine. From the warm climate of the south, to the cooler north. Golden wheat fields, and the fat cows of Jersey England produces amongst the finest produce available anywhere in the world. During the British Empire era, ingredients and cooking concepts were brought from the European countries with which Britain interacted, as well as from as far afield as The Americas, India and Asia and were incorporated widely into British food. The Britain saw the beginnings of World Cuisine as we know it today. While Escoffier, is considered by many the "Father of modern Cuisine" it is largely forgotten that he spent a large part of his working life working in English kitchens. And that many of his best remembered recipes were created at the Savoy and Ritz hotels in London. While it is also true that World Cuisine largely passed Britain for decades after the Second World War due largely to the heavy rationing still in place well after the war ended (in fact it finally finished altogether as late as 1954).
    [Show full text]
  • A Question of Cuisine How Food Was Americanized, 1796-1832
    A QUESTION OF CUISINE HOW FOOD WAS AMERICANIZED, 1796-1832 Laura Dean Perhaps the most quintessential American feast is the traditional Thanksgiving dinner: a table laden with roast turkey, cornbread stuffing, cranberry sauce, mashed potatoes and gravy, candied sweet potatoes, and pumpkin pie. To the famous Pilgrims it was a symbol of English determination to succeed in the New World, but also a celebration of food and cookery. Although the ingredients for the feast were native to the Americas, it was not until much later that they were called American. After the Revolution food was “Americanized” along with politics and society. The difficulty was how to create a national cuisine without giving up the traditional English food the colonists stubbornly held on to even in the face of starvation. Food defines culture and defies national boundaries. “Humans cling tenaciously to familiar foods because they become associated with nearly every dimension of human social and cultural life.”1 People take their food with them and only reluctantly give it up. It is tied to culture, religion, social status, identity, and region. According to Mark McWilliams, American food was “born in the anxiety of identity” that embroiled Americans in the 1790s as they defined American government and society.2 Food historian Sidney Mintz argues that there is no such thing as American food; at least 1 Donna R. Gabaccia, We Are What We Eat (Cambridge, MA: Harvard University Press, 1998), 8. 2 Mark McWilliams, “Distant Tables: Food and the Novel in Early America,” Early American Literature 38:3 (2003): 365-393, 365.
    [Show full text]
  • From the Library of Christopher Hogwood
    from the library of christopher hogwood books & manuscripts on food & drink BERNARD QUARITCH LTD 40 SOUTH AUDLEY STREET, LONDON W1K 2PR +44 (0)20 7297 4888 [email protected] www.quaritch.com For enquiries about this catalogue, please contact: Mark James ([email protected]) or Anke Timmermann ([email protected]) important notice: Items marked with an * are subject to VAT within the EU Bankers: Barclays Bank PLC, 1 Churchill Place, London E14 5HP Sort code: 20-65-82 Swift code: BARCGB22 Sterling account IBAN: GB98 BARC 206582 10511722 Euro account IBAN: GB30 BARC 206582 45447011 US Dollar account IBAN: GB46 BARC 206582 63992444 VAT number: GB 840 1358 54 Mastercard, Visa and American Express accepted. Cheques should be made payable to: Bernard Quaritch Limited © Bernard Quaritch Ltd 2016 from the library of christopher hogwood books & manuscripts on food & drink introduction & biography the seventeenth century ………………………………….. items 8- the eighteenth century ………………………………...…. items 80- 74 the nineteenth century …………………………………… items 7 - modern cooking ……………………………………..……. items 7- 6 index & bibliography BERNARD QUARITCH LIMITED ∙ antiquarian booksellers since 847 ∙ list 2086/85 christopher hogwood cbe (8 78- 2087 Throughout his 50-year career, conductor, musicologist and keyboard player Christopher Hogwood applied his synthesis of scholarship and performance with enormous artistic and popular success. Spearheading the movement that became known as ‘historically-informed performance’, he promoted it to the mainstream through his work on 17th- and 18th-century repertoire with the Academy of Ancient Music, and went on to apply its principles to music of all periods with the world’s leading symphony orchestras and opera houses.
    [Show full text]
  • Eat and Drink Located at Bath Mill Lodge (BA2 9JF) but Open 7 Days a a Hidden Gem Just 15 Minutes’ Walk from Bath Abbey, This Week to Non-Residents
    www.visitbath.co.uk accommodation book To Sun–Thurs 21:00, Fri & Sat 21:30 No service charge service No 21:30 Sat & Fri 21:00, Sun–Thurs No service charge service No Open every day from 08:30 Open every day. Last orders orders Last day. every Open 08:30 from day every Open www.bathrestaurants.org 23:00 orders Last day. every Open knowledgeable staff. knowledgeable photos and menus For Italy. Daily chef’s specials using local seasonal ingredients. seasonal local using specials chef’s Daily Italy. friendly, by day all served Food countryside. & chargrilled specialities influenced by the Puglia region of of region Puglia the by influenced specialities chargrilled & Beautiful gastropub with stunning views over the Bath Bath the over views stunning with gastropub Beautiful Overlooking Pulteney Bridge and serving Italian pasta, pizza pizza pasta, Italian serving and Bridge Pulteney Overlooking GASTROPUB / BRITISH MODERN CUISINE ITALIAN 28 THE HARE & HOUNDS & HARE THE 33 JOYA Optional 10% service charge. service 10% Optional No service charge service No Closed all day Mon & lunchtime Tues, Weds & Thurs. Thurs. & Weds Tues, lunchtime & Mon day all Closed 22:00 orders Last day. every Open restaurants. praised. West Country produce in one of Bath’s oldest independent independent oldest Bath’s of one in produce Country West Hereford crosses. The welcome is friendly and widely widely and friendly is welcome The crosses. Hereford Cleghorn creates modern British menus using the best of of best the using menus British modern creates Cleghorn sourced extra-mature steaks from a herd of Angus & & Angus of herd a from steaks extra-mature sourced 3 AA rosette- and national award-winning wine list.
    [Show full text]
  • For Al Them That Delight in Cookery”: the Production and Use of Cookery Books in England, 1300–1600
    “For al them that delight in Cookery”: The Production and Use of Cookery Books in England, 1300–1600 DISSERTATION Presented in Partial Fulfillment of the Requirements for the Degree Doctor of Philosophy in the Graduate School of The Ohio State University By Sarah Peters Kernan Graduate Program in History The Ohio State University 2016 Dissertation Committee: Daniel Hobbins, PhD, Dissertation Advisor Alison Beach, PhD, Program Advisor Christopher Otter, PhD Copyrighted by Sarah Peters Kernan 2016 ABSTRACT Through an examination of the codicological and bibliographical features of manuscript and print cookbooks produced between 1300 and 1600, I offer a narrative of the early history of English cookeries, their readers, and their producers. The success of the genre was due, in part, to its flexibility. Cookbooks could be used in multiple ways in and out of the kitchen. Furthermore, I examine the shift from manuscript to print through the lens of cookbooks. I argue that an audience for early English printed cookbooks was already in place prior to the introduction of print. The audience for cookeries in England grew steadily over the course of three hundred years, incorporating new readers who spanned class and gender divides. The expanding audience in turn propelled new cookbook production. The transition from script to print provides the backdrop for the genre’s development. First examining late medieval cookbooks as technical literature, I posit that many of these texts were used in contemporary kitchens. Some of the earliest English cookbooks, manuscript rolls, served as aides-mémoires for kitchen staff in great households. Other early manuscript cookbooks were instructional texts, used by cooks in medieval kitchens.
    [Show full text]
  • The British Origins of the First American Cookbook: a Re-Evaluation of Amelia Simmons’ American Cookery (1796)
    CORE brought to you by Pobrane z czasopisma New Horizons in English Studies http://newhorizons.umcs.pl Data: 20/11/2019 22:19:35 New Horizons in English Studies 3/2018 CULTURE & MEDIA • View metadata, citation and similar papers at core.ac.uk Anna Węgiel GRADUATE SCHOOL FOR SOCIAL RESEARCH INSTITUTE OF PHILOSOPHY AND SOCIOLOGY POLISH ACADEMY OF SCIENCES [email protected] The British Origins of The First American Cookbook: A Re-evaluation of Amelia Simmons’ American Cookery (1796) Abstract. In 1796, the first American cookbookAmerican Cookery by Amelia Simmons was published in Hartford, Connecticut. Although many scholars referred to it as “the second declaration of American independence” the cooking patterns presented in Simmons’ book still resembled the old English tradi- tion. The purpose of this paper is to explore the British origins of the first American cookbook and to demonstrate that it is, in essence,UMCS a typical eighteenth-century English cookery book. Key Words: American Cookery, Amelia Simmons, cuisine, cookbook. American Cookery by Amelia Simmons was published in 1796, twenty years after the Declaration of Independence. In Feeding America – the Historic American Cookbook Project, scholars have argued that American Cookery deserves to be called “a second Declaration of American Independence,” as it was the first cookbook written by an American writer (Feeding America 2003). Most researchers point to certain features that make American Cookery an American cookbook. Karen Hess, one of the major food studies researchers poses a question: “what makes American Cookery so very American?” and answers that “it is precisely the bringing together of certain native American products and English culinary traditions” (Hess 1996, xv).
    [Show full text]