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Cultural rituals behind food and meals. Cooking Techniques From Around the World

Our goals

Linguistic: Describe abstract process and procedures in detail with a good amount of fluency and a variety of expressions in English.

1. Today’s goals

Pragmatic: Explore adverbs of frequency, adjectives, grammar structures from the past, use of past participle, linking words and specialized vocabulary.

Semantic: Comprehension of lexical structures and connectors to narrate procedures and process.

2. Assumptions

2. Assumptions

What assumptions or misconceptions about food or cooking meals do you consider or do you think you have?

WHERE WE ARE

Yes

No

- I don’t eat if I don’t know where the food comes from. For example, I will never eat in a country like Burkina Faso.

- In France they eat exclusively crepes, scallops, garlic and wine.

- In Canada and Russia they shoot their own meat protein, which makes part of their national pride.

- I’m not keen of eating in a distant village from India.

- Happy with food intoxication.

- Always up for a Mexican food coma.

- Avoid poor or low income restaurants or food providers.

- Spicy food lover, but I will never go to Pakistan.

- In North America the main culinary value they have is to promote obesity.

- In Middle East they only eat: falafel, kibbe and baba ganush.

- China is equal to rice and spring rolls

- In Thailand they eat crickets

- I think sushi is great but I will never eat raw fish such as: fuku

50%

100%

Recognize idioms related with food

- If you are full of beans, are you someone that lies around home on the couch watching TV?

- If something is a piece of cake, is it easy?

- If you are out of the frying pan and into the fire, are you having a good day?

- If someone is working well on their school project, are they going bananas?

- If someone is the apple of your eye, is that someone you care about?

- If your room was toasty would you need to turn on the heating?

- Should you be nice to someone who is the big cheese?

- If you bring home the bacon, would your family be eating bacon for dinner?

- Would you become tired if you chew the fat with someone all night?

- If you cook up a storm are you likely to have bad weather in your town?

- Someone who does not cut the mustard is someone who does not make the grade?

Recognize idioms related with food

- If you are worth your salt it means that you sweat a lot?

- If you eat humble pie is that something that tastes good?

- If you have bigger fish to fry it means that you have more important things to do?

- To have your finger in many pies means you have too much spare time?

- If you live off the fat of the land are you a good farmer?

- The icing on the cake is the final thing

- If you put all your eggs in one basket, are you likely to be happy with any outcome?

- If someone is a rotten apple someone you should spend time with?

- If you spoon-feed someone are they good at learning?

VOCABULARY

Visual approach

In deep

Baste

a combination cooking method using both moist and dry heat.

A cooking technique that involves cooking meat with either its own juices or some type of preparation such as a sauce or marinade. a cooking technique that involves cooking meat with either its own juices or some type of preparation such as a sauce or marinade.

Braise

To mix thoroughly with a spoon, whisk or beaters until well- combined and very smooth.

to make water or a liquid flow off something.

Beat

Drain

Broil

fry (meat, fish, or vegetables) rapidly over a hugh heat while stirring briskly.

cooking by exposing food to direct radiant heat, either on a grill over live coals or below a gas burner or electric coil.

Stir fry

Dredge

To coat before cooking with dry ingredients such flour, corn meal, bread or cracker crumbs, or other mixtures.

To partially cook food, usually, vegetables or fruit, in boiling water or steam.

Blanche

Steam

A method of cooking foods over, not in, hot liquid, usually water.

Grate

To rub foods, such as: cheeses, vegetables, citrus skins, spices or chocolate, against a grater.

Saute

Brown

refers to cooking quickly in a hot pan, on the grill or under a broiler until all sides turn golden or brown in color.

To quickly fry foods in a little fat, usually oil or butter, in an open skillet over medium-high to high heat, turning or tossing often, until tender and lightly browned, as dictated by the recipe.

Poach

cooked food, usually vegetables or legumes, that has been ground, pressed, blended or sieved to the consistency of a soft creamy paste or thick liquid.

Puree

a type of moist-heat cooking technique that involves cooking by submerging food in a liquid, such as water, milk, stock or wine.

Stew

To cook foods slowly in a specified amount of liquid in a covered pot or pan.

To beat briskly with a wire whisk or electric mixer to incorporate air, which adds volume and a airy texture.

Whip

Cool Cooking Techniques From Around the World

Vocabulary summary from the topic

What do you know about it? Any idea? In Colombia? In other countries? what is the way people prepare their dishes?

Cooking is one of the oldest art forms known to man and the methods used to prepare food range from the simple to the bizarre. Part of the fun of exploring new cultures is trying new cuisines and learning about the intricate ways local chefs create dishes. Here are six of the coolest cooking techniques from around the world.

Techniques

Exercise

Let's explore

We are going to see the 7 examples of the process and methods behind dishes from different parts of the world. Choose one and try to create a brief narrative (chronic) about that. Think about the following when you do this exercise:

Do you consider exist something special when people cook meals for others? Have you ever asked yourself why cooking and eating together as part of a group connects humans? Think about when you have the opportunity .

2. Smoking With Wood and Tea – China

1. Cooking in a Chimenea – Mexico

The chimenea has made its way into many backyards and patios, but it has its origins in Mexico. The outdoor fire pit dates back to the 1600s when the idea was brought to the New World by Spanish explorers. The size and design of the chimenea depends on its purpose. The traditional chimeneas used for cooking are made of clay with a slender chimney that directs the smoke up into the air. Used for cooking everything from bread to elaborate meals.

Smoking is a popular way of cooking Chinese cuisine. In the past, the Chinese survived the winter by hanging cured meat in the kitchen and burning wood in the stove to preserve the meat. Smoking cures food by driving most of the moisture out from the food, killing the bacteria, and extending shelf life. Today, the raw smoking technique is still used in dishes like camphor wood-smoked duck.

The duck is brushed with malt sugar water and air-dried, followed by roasting with camphor wood shavings, fermented tea, dried camphor leaves, sugar, and flour. Another method used today is smoking cooked food to enhance the appearance and flavor of the dish like the always-popular smoked egg. Tea, sugar, puffed rice, flour, and cornstarch are put in a wok and the eggs are smoked on a steaming rack, which turns the egg white into a rich golden color.

3. Barbecuing in an Earthen Oven – Hawaii

Hawaiians roast and steam their food in an imu or earthen oven. To barbecue food in an imu, Hawaiians first start a fire with fist-sized stones covering the wood. Then, the intense fire heats the rocks on the floor of the pit covered with leaves to prevent the food from burning. The imu is filled with sweet potatoes, taro, chicken or fish wrapped in ti leaves (also used to make leis), and whole chickens or pigs filled with hot stones. They later cover the pit mats and kapa (woven fabric). A couple hours later, it's time to enjoy the bounty with a traditional luau.

4. Cooking in Clay – Spain

Cooking in clay is an ancient method of preparing food and has many origins. One story is that the Roma (gypsy) people who lived in the Pyrenees would take their wagons into Spanish cities to get food. They would buy game or other meats, rub the meats with salt, wrap the meats in a cloth, and then form clay around the dressed meats to keep cool on the trip back. The shaped clay mold would then be thrown into the coals for two or three hours. Cooking with clay has its advantages. It’s porous, so it circulates the moisture and heat through the meat and can withstand high temperatures.

As the heat increases, the meat starts to release water and cooks in its own juices, so no oils or fat need to be added. This cool cooking method will turn out a healthy, all-natural, juicy dinner. Today, clay pots serve the same purpose and prepare amazingly moist meals.

Throughout Southeast Asia and in many other tropical regions around the world where bananas grow, banana leaves are a common way to cook and serve food. They’re used to wrap marinated fish or meat in order to seal in moisture and infuse the food with an aromatic, grassy flavor. In Southeast Asia, sticky rice is wrapped and steamed in banana leaves and in Thailand, a dish called hor mok, a savory, coconut fish mousse, is steamed in the leaves. Banana leaves are also a great food presentation technique where the leaf serves as a placemat or plate.

5. Steaming in Banana Leaves – Asia

The Thai cook many of their dishes using natural vessels like bamboo. Khao laam is a dish made by stuffing a hollow bamboo stick with sticky rice, palm sugar, and coconut milk and sealing the end with a banana leaf. The sticks are then placed onto hot coals until all the liquid is absorbed. The rice is sweet and sticky from the coconut and sugar and also takes on flavor from the bamboo.

6. Baking in Bamboo – Thailand

Identify and match

Linking words in English

What kind of linking words and logical connectors are you familiar with?

Is there any unknown word or expression you don't know?

Worldwide Cuisine

Worldwide cuisine

1.Antony Bourdain's (we are going to see a brief video about a great character) Thoughts, descriptions and analysis after street food, warm food, comfy meals? what's your perspective towards that?.

2. Let’s analyze the document: what aspects do you found interesting in his approach? .

3. Exercise: dream spot to eat or to try things (monologue).

4. We are going to see how the Buffalo is prepare for a Cambodian Tribe.

5. After seen the previous document, think about a cooking process that you find interesting or you appreciate due to its taste, level of difficulty and describe it.

6.Do you recall how to list and describe a process in English language? .

The Ritual behind food process

Cool Cooking Techniques From Around the World

What curiosities do you know or have you witnessed related to it?

Curiosities

Some curiosities

The Maasai

The Maasai people are an ethnic group which occupies the south of Kenya and north of Tanzania. One of the stranger things they're known for is their use of cow's blood and milk in their diets. Milk is used by the Maasai for tea, butter and simply as a drink, while blood is drunk raw, cooked and often combined with milk. The Maasai cut the artery of the cow so precisely that the act of taking blood doesn't even kill the animal, thus preventing the loss of what is a highly-valued animal in their culture.

Blood is a frequently enjoyed ritual drink at Maasai weddings, though at major ceremonies the unfortunate cattle in question is usually killed. It's drunk straight from the wound as the animal is killed and passed around for the men to drink.

Some curiosities

Northern winds of the Inuits

They inhabit the northern regions of Canada and Greenland, and are hard-wired to live and thrive in some of the harshest conditions known to man. They've never farmed — they can't — so they fish, hunt and trap to eat.

In terms of diet, the Inuits will eat anything from walrus to whale to polar bear to whatever fish they can hunt from the ice waters of the Arctic. Very few spices or complex cooking methods are employed, and some food is eaten while still frozen. Naturally, they drink seal blood too. Much of that has to do with location more than tradition, but the final one is the kicker — it's considered good manners in some Inuit cultures to pass wind after eating, as a form of appreciation.

Some curiosities

Koryaks, mushrooms and urine

The Koryaks are a tribe of people indigenous to a coastal region in the very far east of Russia. They're extremely capable of enduring the harsh, cold lifestyle of northern Russia and tend to eat foods such as reindeer, fish and any berries they can forage. This might not seem too far out for a culture which has adapted to the cold, but there's something to be said for their more unusual approach to the consumption of mushrooms.

For hundreds of years, it's been known for the Koryak people to ingest hallucinogenic mushrooms for largely recreational purposes. All the classic symptoms are there: exhiliration, euphoria, and hallucinations, along with the natural comedown which consists of headaches and nausea. Where the Koryak distinguish themselves, however, is in other Koryaks drinking the urine of those who've consumed the mushrooms, so that none of their hallucinogenic powers should go to waste. Perhaps unsurprisingly, the practice has been on the decline ever since vodka was introduced to the region.

Some curiosities

Koryaks, mushrooms and urine

Thorrablot, named for the month of Thorri in which it takes place, is an Icelandic midwinter festival in which locals conjure up a feast derived from a tale in the Orkneyinga saga, in which the Norse offered sacrifices to Thorri in the midst of winter. At dinner, speeches are held, poems are recited and food is eaten. That food consists of such delicacies as singed lamb heads, cured ram's testicles and the notorious schnapps known as Brennivin.

Thorrablot is a fairly big deal in Iceland to this day, and is particularly widely celebrated out in the countryside beyond Reykjavik. The larger events even resemble festivals, complete with staged performances, music and after-dinner dancing. If you're after something a bit more low-key, however, many restaurants in Reykjavik itself will serve food fitting for the occasion.

Some curiosities

Wazwan, the ultimate feast

Wazwan is a feast, a ceremony and an art form all rolled into one. It's a tradition held by the Kashmiris of northern India and originated in the 15th century when the invasion of the warlord Timur led to a great number of cooks (among others) settling in the Kashmir Valley.

The feast itself consists of a staggering 36 courses, each of which is meticulously prepared and cooked using only the finest meats (lamb, chicken or mutton) and vegetables. Guests, in groups of four, share the meal from a platter known as a traem. Over the following hours, they're served seekh kebabs, korma, lamb ribs, chicken in countless sources, yogurt, chutney, meatballs, rogan josh, roasted lamb and more.

The Kashmiris take wazwan incredible seriously, viewing it more as an art to be perfected than a meal to be prepared, and the chef in charge — known as the vaste waze — is usually nothing less than a master at the craft.

Closure

For you to answer

- What new aspects did you learned about cooking techniques worldwide?

-Was it difficult to describe or narrate a process?

- Were you familiar with the new vocabulary? was it ease or complicated to relate image with concept?. Yes/NO , why?.

-What's your opinion about the relevance to promote anthropological TV-series-documentaries about unknown cuisines?. Do you like them? What documents will you recommend to Latin American and European audiences?.

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