книги / Модели речевой коммуникации. Устная речевая практика английского языка для студентов-переводчиков

little more than 50-50,” says Cohen. “It is really impossible to point to a ‘typical’ family.”

Today, about as many children are being taken care of by grandparents as are by single dads. Co-habiting parents, who barely registered in 1960, now look after 7% of kids. Meanwhile married parents who are getting by on just dad’s income are responsible for about a third of the proportion of households they were responsible for in 1960.

[All passages adapted from: http://time.com/3265733/nuclear-family-typical-society-parents- children-households-philip-cohen/]

Vocabulary:

Nuclear family (sociological mother, father, and children term)

Task 4. Prepare your final essay on this topic. Discuss how the types of housing and typical families have changed in Russia, and the pros and cons of different kinds of households.

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Topic 6. Food Traditions. Eating Out. Home-Made Food. Healthy Food vs. Junk Food

Task 1. Dialogue – What do you understand under cuisine? How can you describe modern cuisine? Do food traditions change in time or not? Why? Discuss these questions with your partner.

Task 2. Read the essay “American food – embrace of foreign culture” by Connor S. Odekirk and debate the main ideas of the essay.

American food – embrace of foreign culture

The great American legacy stands, in part, on the tenants of opportunity – of openness to any person of any background or walk

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of life. The results of such as legacy reflect a multifaceted culture that is the combination of many singular identities rather than one, national tradition. In an environment of such overlapping difference, food traditions represent America’s universal embrace of foreign culture. While such a stereotype of “American food” does exist, and while it is not necessarily wrong, the “hamburger and milkshake” stereotype points to a specific period in American cultural history rather than the presence of “traditional” American foods. American food is hamburgers and milkshakes and French fries and pancakes. American food is spaghetti and meatballs and pizza. American food is tacos and burritos and sushi and rice and noodles. American food is gyros and falafel. American food is all of the food of all of the different cultures and peoples who proudly call themselves Americans, who built and maintain the cultural and national legacy of the United States.

For me, therefore, it is easier, and even more pleasant, to discuss the food and eating traditions of my family, rather than those of America as a whole. Growing up I fondly remember the smell of pancakes coming from the kitchen on Saturday mornings. My dad, the chef in-charge, would make art out of the pancake batter, drawing shapes and letters with the liquid. When he would make pancakes it was not only a meal, it was an event. My mom makes homemade macaroni and cheese (not to be confused with the Russian word macaroni) that is mouth-watering. On Thanksgiving my dad makes a sweet potato casserole that tastes like candy. On birthdays, my mom makes cakes that you could sell in a bakery. And everyone, I think, has fond memories of their grandmother’s cookies. Going to my grandparents’ house still, to this day, means that somewhere in the kitchen will be a box of freshly made, homemade sugar cookies. For Americans, I think, food traditions reflect the traditions and cultures of our own individual families,

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because we don’t have one, national identity when it comes to what we eat. When I am away from home, it is reminders of my family’s kitchen, my family’s food that make me proud and that make me feel, in a way, more strongly American than does the token restaurant abroad selling hamburgers and milkshakes.

Vocabulary:

To reflect the traditions and cultures

Task 3. Read the historical descriptions of different types of meals, choose the ones that you like and discuss it with your partner. Each partner should take different types of food.

History of Sushi

As pervasive as it is today, sushi didn’t come into existence until the 20th century; eating raw fish over rice only became a practice once refrigeration was invented in 1913.

The most primitive form of sushi would probably send most contemporary eaters running. Back then, it was just pickled fish and rice, which would be left in a barrel for a year and weighed down by a heavy stone. The original form of sushi can be traced back to Southeast Asia in 3rd-5th centuries B.C. The product that we

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see at our local sushi bars has undergone various stages of transformation to arrive where it is today.

The very first generation of sushi involved an intensive fermentation process. After rainy seasons in southern China and parts of Japan, the lakes would flood and the fish would get caught in the rice fields. Pickling was a way to preserve the excess fish.

By the 18th century, the process of sushi-making shortened dramatically, taking only a couple of days compared to the yearlong process of prior generations. Instead of waiting for lactic acid to naturally develop on the rice, people started to add vinegar to the rice to mimic the sourness.

The invention of refrigeration in the 20th century changed the sushi scene forever. This is when raw fish slices over rice came into vogue, and sushi morphed from a humble foodstuff into a luxury experience. In Japan, eating sushi is usually reserved for special occasion meals. Sushi soon began to spread globally and in the 1960s, the United States came up with its own rendition: the insideout roll, which was invented in Los Angeles in the 1960s, followed by conveyor-belt sushi, which peaked in the 1980s.

History of Coffee

Since man first roasted, grinded, and poured some near-boiling water on the coffee bean, he has been mystified by the black elixir it creates. Coffee is a social and economic force that has connected countries, caffeinated cultures, created entire markets, and started conversations for over 600 years now.

Historians debate where and when coffee was first created, and by whom. At any rate, people began growing coffee specifically to drink and sell by the early 1500s. Throughout this century, the Ottoman Empire had a monopoly on coffee production. But in the

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early 1600s, a few seeds were smuggled to India, allowing for coffee to spread to other parts of the globe.

From the Ethiopian coffee ceremony to the Turkish coffee house, cultures across the world have woven in their own traditions to celebrate the social aspect of the drink. Eventually, coffee houses and cafes grew into dens of political and social upheaval, where intellectuals, revolutionaries, and dissidents could discuss their caffeinated ideas until dawn.

In Europe, the coffee trade accelerated with each passing year. The Dutch brought coffee trees from India back to the Netherlands, introducing Europe to the drink. Coffee spread to Java and the modern-day Sri Lanka, then to the perfect climates of Central and South America. It soon exploded into one of the most valuable industries on the planet.

One of the most major consequential events for coffee came in 1971, when the first Starbucks opened in Seattle, making the coffee shop a welcome and hip place for people to meet. They also expanded palates of coffee drinkers worldwide, as people in the middle of nowhere learned what a latte was.

Today, coffee has a highly sophisticated market, whose consumers not only care about what their coffee is, but where and how it was made. Now, you can get literally any type of coffee, at all times, a dream come true to those original pioneers of coffee.

History of Pizza

There’s plenty about the history of pizza that remains up for debate in spite of its overwhelming popularity, but the start date of pizza as we know it is firmly in 18th-century Naples.

There, pizza started as a quick, nourishing, and cheap meal for the working class. It remained a local Neapolitan specialty for over

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200 years, where it evolved into something closer to what we eat today, with mozzarella, sauce, and basil-topped margherita developing sometime in the 19th century.

Pizza came to America with immigrants beginning in the late 19th century. Since most Italian immigrants were coming from the southern half of the country, Neapolitan foods like pizza ended up crossing the Atlantic before they even traveled to the rest of Italy. As odd as it sounds, you were more likely to find pizza in New York City than in, say, Rome or Milan by 1900 or 1910.

In the United States, it was often prepared as a snack at home, though full-fledged pizzerias opened up in various ItalianAmerican hubs concentrated in the Northeast. But in the 1920s and 1930s, said pizzerias weren’t attracting many non-Italian customers.

That started to change after World War II, when Naples became a hub for British and American intelligence agents. During their time overseas, many troops developed a taste for Italian food, including pizza, and subsequently sought it out when they returned home.

With popularity inevitably comes industrialization, and pizza was no exception. Unlike traditionally independent, immigrant familyowned pizzerias, fast-food pizza chains were modeled around delivery and takeout rather than serving customers in their actual stores. Pizza chains began opening restaurants near military bases and college campuses, understanding that both soldiers and students were looking for the same quick, cheap meal as Neapolitan workers had been 200 years before them.

History of the Hamburger

It’s easy to guess the hamburger’s geographic origin; after all, “Hamburg” is right there in the name. The original version of the

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dish was the Hamburg steak. Consisting of chopped beef that was turned into a patty and then pan-fried and served with onions, potatoes, and gravy, it was a cheap, easy, and popular dish in its native city

Immigrants brought the Hamburg steak across the Atlantic in its original form—an actual plate of food, served with a fork. That all changed with the rise of state fairs at the end of the 19th century. To create an edible, portable container, Hamburg steak sellers put their offering in between two slices of bakery bread. And so the Hamburg sandwich was born.

This, unfortunately, is when the hamburger enters its dark ages. From 1900 to 1920, the burger was avoided by those who could afford to–a reputation guaranteed by the low-quality meat most restaurants used.

The fast food restaurant White Castle’s founding in the 1920s changed all that. With its clean-cut vibe and iconic design, White Castle began to attract customers from outside the working class. Its subsequent expansion was enabled by consistency; their baker made the exact same bun every single time, giving White Castle a uniform and scalable product.

Freezers, assembly lines, and drive-thrus mechanized the burgerproduction process. Restaurants like McDonald’s began to concentrate on efficiency, having burgers ready for customers when they walked in the door.

The 21st century has seen a return to the old-fashioned hamburger. By re-emphasizing taste over convenience, top kitchens from around the country are bringing the burger-and-patty combo back into the fold of gourmet food.

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History of Fried Chicken

Fried chicken history isn't well-documented, but some of the earliest references show up in surprising places. The earliest known written recipe for American-style fried chicken actually appears a in British cookbook. But despite its British origins, people living in the 18th century associated fried chicken with the American South, no doubt because some of the dish's earliest makers were southerners. Ultimately, southern fried chicken became the culinary standard for American fried chicken.

Fried chicken began as special occasion dish, largely because of live chickens’ value as egg producers. But as chickens became more plentiful and cheaper to buy, fried chicken turned into something that could be eaten more often.

Traditional fried chicken takes time to be fully-cooked, up to 15 to 20 minutes. That's not fast food according to American standards. Fortunately, some inventive people learned how to cook large quantities of fried chicken quickly and keep it warm and crispy for customers to eat on demand. The most well-known practitioner of this group was "Colonel" Harland Sanders, who in the 1950s began franchising his Kentucky Fried Chicken restaurant. Despite its regional southern connection, fried chicken finally transformed into a true national dish–although it didn't stop there either. Today, thanks largely to KFC, people around the world can grub on American-style fried chicken.

Once introduced to American-style fried chicken, international cooks put their own spin on it in order to suit local tastes. Some cooks were so successful at reinterpreting the dish that fried chicken ceased to be "American," instead becoming a new local specialty. A great example is the adobo-seasoned fried chicken from Guatemala, or the South Korean-style fried chicken, which is

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twice-fried, making it extra crispy, and often covered with a spicy sauce that may sometimes also be sweet. Fried chicken is a perfect playground for food entrepreneurs because of its versatility, which creates an open invitation for re-invention. We all should be salivating in anticipation.

History of Barbecue

While barbecue may not be an American invention, it developed its own subset of characteristics in the United States. Colonists took Native American methods for smoking meats and combined it with their Western European technique for roasting different proteins like fish.

In the 19th century barbecue became a social ritual. It was standard during elections and became a way for the community to celebrate Independence Day in the South. Hundreds to thousands of people would come to roast cows, pigs, and sheep.

Election candidates and public officials were quick to utilize the barbecue to their advantage. It was the best way to get a bunch of people together to hear your message, and barbecues would become partisan debate affairs and also a form of civic celebration.

With no refrigeration, a 19th-century roast relied on whatever was available. It would be butchered on site, dressed, and then put on the pits. The animals would be laid on wood poles or iron bars and basted sauce that was some combination of butter, vinegar, salt, and red pepper.

It wasn’t until the turn of the century that this ritual moved indoors to restaurants. Each region got its own style of restaurant because if you were cooking on a weekly or daily basis, you had to focus on the one or two meats that were most common in their area, as well as sides like watermelon and bread that wouldn’t spoil.

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