UNIT 2: WHAT MAKES FOOD TASTE GOOD? READING 2- FINDING BALANCE IN FOOD

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1 UNIT 2: WHAT MAKES FOOD TASTE GOOD? READING 2- FINDING BALANCE IN FOOD English Reading 1 3 rd week Fall, 2012 Prof. Hyojin Chung Dongguk University

2 VOCABULARY 1. People who consume too many calories typically gain weight. Syn: Take in, eat up, swallow, put away, devour destroy, dominate, absorb, use up, exhaust 2. The foods we eat often during childhood can influence the food we prefer as adults. Syn: Have an effect (impact) on, concern, guide persuade, urge, induce, incite

3 VOCABULARY 3. The concepts behind organic food is that farmers should grow fruits, vegetables, and grains without harmful chemicals. Syn: Idea, view, notion, image theory, hypothesis, abstraction 4. Normandy, a northern region of France, is home to many famous cheeses. Syn: Area, place, part, section, quarter, district, territory

4 VOCABULARY 5. Italian cuisine is known for its rich, fresh sauces and its pasta dishes. Syn: food, how to cook 6. I had a very healthy dinner last night. I ate meat, vegetables, some fruit, and just a small portion of dessert. Syn: helping, serving, piece, share, allowance, ration, allocation

5 VOCABULARY 7. The practice of eating with one s hands is considered rude in some cultures but polite in others. Syn: custom, way, system, rule, habit, routine, action business, company, outfit, use, exercise 8. A unique property of water is that it takes up more space when it is ice than when it is a liquid. Syn: feature, attribute, trait, goods, possession, estate, holdings, capitals

6 VOCABULARY 9. One principle of vegetarian diets is that eating fruits, grains and vegetables is healthier for you than eating a meat-based diet. Syn: rule, truth, percept, standard morals, ethics, conscience, ideals 10. Various cultures use different methods for preparing foods. Syn: manner, process, way, style, procedure planning, purpose, order, pattern

7 BACKGROUND: REGIONAL FRENCH FOOD South-West France: In the south-west of France the emphasis is on rich foods. The main specialities are duck, foie gras, prunes, oysters, mushrooms and truffles. And of course a nice rich red Bordeaux wine to go with it. Confit de canard, foie gras and pruneaux d'agen are local specialities. North-West France: Normandy is best known for its apples (used also for cider and calvados) and its seafood, especially mussels and oysters. Camembert cheese also comes from Normandy. Next door in Brittany you can't escape the crepe, found in every town and every street corner, these are most commonly eaten sweet (sugar / sugar and lemon / butter and sugar)

8 BACKGROUND: REGIONAL FRENCH FOOD North-east France: perhaps slightly less exciting than some areas of France, it is the staples that are best known - potatoes, cabbages, beetroots - vegetables that are harder to grow in the warmer, more southern parts of France. Charcuterie (cold meats) are also popular. Happily the region also produces champagne. Eastern France: Heavily influenced by German food, pickled cabbage and pork related products are popular. Heavy savoury pastries and tarts are popular. The most famous product in the region is the much derided Quiche Lorraine. Foie gras and jams / preserves are also well regarded in the region.

9 1. PHRASAL VERBS & WORDS(1) View= think, consider, regard, perceive ingredient= element, item, component, unit Terroir (Fr): 포도주가만들어지는자연환경 ; 자연환경으로만들어진포도주의독특한향미 Gout de Terroir Embrace= accept, adopt, support Refer to= talk about, mention, related sth Search for balance= try to balance, keep balance

10 2. TRANSLATION SKILLS (1) For the French, balance does not come only from using different kinds of ingredients; enjoying the tastes of the country s many regions can also make their diet feel balanced. (2 nd paragraph) = For the French, balance does not come only from using different kinds of ingredients. (And also) enjoying the tastes of the country s many regions can also make their diet feel balanced.

11 BACKGROUND: YIN & YANG IN CHINESE FOODS Yin and yang. Hot and cold. Male and female. The philosophy of yin and yang lies at the heart of Chinese culture. The first references to yin and yang come from Confucius. Taken literally, yin and yang mean the dark side and sunny side of a hill.

12 BACKGROUND: YIN & YANG IN CHINESE FOODS People commonly think of yin and yang as opposing forces. However, it is really more appropriate to view them as complementary pairs. The Chinese believe problems arise not when the two forces are battling, but when there is an imbalance between them in the environment - all can be attributed to disharmony in the forces of yin and yang.

13 BACKGROUND: YIN & YANG IN CHINESE FOODS A basic adherence to this philosophy can be found in any Chinese dish, from stir-fried beef with broccoli to sweet and sour pork. There is always a balance in color, flavors, and textures. However, belief in the importance of following the principles of yin and yang in the diet extends further. For example, let's say you're suffering from heartburn, caused by consuming too many spicy (yang) foods. Instead of antacids, you're likely to take home a prescription for herbal teas to restore the yin forces.

14 BACKGROUND: BACKGROUND: YIN YIN & YANG YANG IN INCHINESE CHINESEFOODS Yin Yang Qualities Boiling Deep-frying Poaching Roasting Steaming Stir-frying Foods Bean Sprouts Bamboo Cabbage Beef Carrots Chicken Crab Eggs Cucumber Ginger Duck Glutinous Rice Tofu Mushrooms Watercress Sesame Oil Water Wine

15 1. PHRASAL VERBS & WORDS(2) Symbolize= represent, stand for Water-based= 물을사용한, 물기가있는, 수성 ( 水性 ) 의 (water-based pen: 수성펜 ) Achieve= consume, have, obtain Heartburn= water brash, indigestion ( 속쓰림, 소화불량 ) Constitute= set up, compose, consist of, embody

16 2. TRANSLATION SKILLS (2) The challenge in traditional Chinese cooking is (to prepare and eat meals) that (balance yin and yang qualities). (5 th paragraph) Challenge= system, custom, tradition, way, etc 전통적인중국요리의체계 ( 방식 ) 는음과양이조화를이루도록준비하고, 음. 양조화가이루어진음식을섭취하는것이다.

17 2. TRANSLATION SKILLS (3) France and China have different cultures, and people in each culture have their own ideas of what constitutes a balanced meal, whether it is tastes, menus, ingredients, eating habits, or nutritional benefits) ideas= belief, judgment, principle, opinion 프랑스와중국인은서로다른문화가있고, 서로다른문화권에사는사람들은요리의맛, 메뉴, 성분, 식습관이나영양적인면에관계없이균형잡힌요리가어떤것인지자신들만의믿음 ( 판단 ) 이있다.

WP8 focus groups on traditional food. First conclusions

WP8 focus groups on traditional food First conclusions 1 Reminder: Objectives of focus groups in WP8 - Identify how consumers elicit what traditional food is. - Identify consumption contexts of traditional