CULTURAL EXCHANGE
Die deutsche Kyche hat ihre Besonderheiten:Beilagen aus Gemuse,Wurstchen,Mehlspeisen,Kaffee,Bier.”Der Mensch lebt nicht vom Brot allein,sondern auch von Wurstchen und Schinken” weisse Taube
weisse Taube:Kulturaustausch - das deutsche Kochbuch
present ...
how afternoon tea was born
how to make scones
how to make English tea
Resources
Tea
Youngsters
share with you their cooking recipe
of Spring Salad
Literature
Учебник “Enjoy English” для 5-6 кл. авт. Биболетова М.З.
Rovnoye secondary school
Freundschaft
Jetzt die deutsche Küche worin nach der Popularität der Mehrheit der weltweiten Küchen nicht überlässt. Und, in Anbetracht der Vielfältigkeit der modernen traditionellen deutschen Platten, es ist kompliziert, vorzustellen, dass die Periode der Entwicklung dieser Küche äußerst klein war, und dass sich seit nicht so langem die deutsche Kochkunst durch die Einfachheit und die Einförmigkeit unterschied.
Das Rindfleisch..Das ist die traditionelle deutsche Platte, die auf das Weihnachten oder andere große Feiertage gewöhnlich vorbereiten. Ist überzeugt, dass seine reiche Würzigkeit mit kleinen Ihnen ebenso gefällt
Freundschaft
Laugenbrezeln
Münchner Kalbshaxe
Kochrezepte zu Ostern
Freundschaftsbrucke
Your Porridge, Sir!
British Cuisiene
Do You Know That….?
(Some Curious Facts from The History of English Cuisine)
The XVIII century Puritan worldview deeply imprinted in the English way of life , leaving only faint memories of a bygone " Merry England." The Art of cooking also did not escape the Puritan influence. The usual Day of any Englishman for centuries began ( especially on weekends ) with eggs and fried bacon , tomatoes, mushrooms , sausages and black pudding .
Bread
The first cookbook was written in 1390 by the order of Richard II. According to this book in the XIV century the main food was bread . Its quality depended on family income.
Representatives of wealthy classes used brown bread as plates : they cut a large loaf usually baked the day before, into large chunks , made a slight indentation in the middle and put the food there. Poor people had one or two of these " meals " – trenchers for dinner; noble lords had a whole bunch . After lunch these “plates”, trenchers, were collected in a basket and were given to the poor.
Fish
Fish was as important, as bread. In the middle ages the poor could afford fish products such as salted or pickled herring. Londoners and the inhabitants of the Eastern regions of the country with an average income were able to eat plenty of cheap oysters. The food consumed even seals and "Royal fish": whale and dolphin meat, sturgeon was delivered to the king, who gave the left food to his citizens. Crabs and lobsters were also popular.
The most favorite dish of the British is known to be "fish and chips". Institutions selling these delicacy appeared in 1860. National Federation of producers of fish and chips (founded in 1913) represents today more than eight thousand shops, called "chippy."
Hunting
Poultry was considered the exclusive property of the Norman kings and nobles. Poachers were severely punished. While hunting for wild buffaloes, wild boar and deer remained the privilege of aristocrats, from the beginning of XIII century the poor got the opportunity to hunt hares and rabbits.
In the middle ages there were far more varieties of birds for food. For banquets and celebrations a swan or a peacock were filed, decorating the central part of the table for guests. Another meat meal was great bustard. Well fed for similar celebrations birds weighed up to 12 kg - with all the weight they could barely fly!
Dairy products
In the middle ages the British widely used milk - cow and goat. By the year of 1500 cow's milk has gained much popularity, because milk from one cow was easier to milk than a dozen goats to produce the same amount of milk.
Cream, butter and cheese, made of milk and eggs, was called "white meat". In large estates the English made cream, cottage cheese, soft cheese and butter for gentlemen, and the remaining whey and buttermilk was allowed on manufacture of cheese for servants and workers. This cheese sometimes was so hard that it had to be soaked or discouraged into pieces with a hammer.
That was a bit of British Cuisine’s history.
Welcome to our video
“We cook English dishes!”
1) Londonmania.ru
2) Линде Г. Приятного аппетита: Пищевая промышленность, 1993
3) Т. И. Химунина В Великобритании принято так: Просвещение, 1975
5) http://london21.ru/kukhnya/
6)http://tourism-london.ru/velikobritaniya/eda-i-napitki-v-velikobritanii/2952-kuhnya-londona.html
The End