Методическая разработка урока английского языка посвящена особенностям национальной кухни Беларуси и Великобритании, позволяет сравнить и обобщить основные характеристики национальной кухни двух стран.
Людмила ВРУБЛЕВСКАЯ,
учитель английского языка
ГУО «Средняя школа № 41 имени А.М.Кузнецова г. Гродно»
Тема: National Traditions of Belarus and the UK. National Cuisine. (Национальные традиции Беларуси и Великобритании. Национальная кухня).
Тип урока: комбинированный.
Цели урока
– образовательная: расширение страноведческих и лингвострановедческих знаний учащихся, расширение знаний о традициях и обычаях страны изучаемого языка в сравнении с родной страной; к концу урока учащиеся могут рассказать об особенностях национальной кухни Беларуси и Великобритании, сравнить и обобщить основные характеристики национальной кухни двух стран.
– развивающая: способствовать развитию языковых, познавательных способностей учащихся, развитию готовности к коммуникации на основе предложенного речевого материала, развитию памяти и внимания, умения обобщать и систематизировать.
– воспитательная: создать условия для формирования у учащихся чувства толерантности, поддержки, взаимопомощи, формирование культуры диалогового общения, ценностного отношения к культуре, нравам и обычаям страны изучаемого языка, развитие умений работать в группе, коллективе.
Сопутствующие задачи: активизировать актуальный словарный запас учащихся, совершенствовать навыки монологического высказывания, чтения и восприятия речи на слух, формировать мотивацию к дальнейшему изучению иностранного языка.
Продолжительность: 45 минут, 6/10.
Вид урока: традиционный с использованием элементов технологии критического мышления и ИКТ.
Методы: стимулирование обучения, самостоятельная и частично-поисковая деятельность учащихся, наглядно-визуальный метод.
Формы работы: фронтальная, индивидуальная, групповая.
Оборудование урока: доска, компьютер, проектор, мультимедийная установка, раздаточный материал.
Подготовительная работа учителя: создание презентации по теме, поиск видео, составление текстов по заданной теме, разработка опорных листов.
Ход урока
I Организационный этап. Приветствие. (Warming up)
Введение в сюжет урока. Создание атмосферы иноязычного общения.
Do you have any treasured items at home, which are of special value for you? Photos, toys, books, rings… (Ответы учащихся).
The most treasured item (heirloom) I have at home is my granny’s wedding ring. (Учитель показывает кольцо). There is a family tradition in my family to pass this ring from generation to generation.
Do you have any family traditions you are proud of? What role do family traditions play in our life?
II Этап проверки домашнего задания
Учащиеся отвечают на поставленные вопросы, используя речевые опоры (Приложение 1).
III Этап целеполагания
Traditions can differ from family to family, but they can also vary from country to country. Today we are going to speak about traditions in a more global sense (учитель предлагает учащимся закончить мысль) national traditions.
IV Основной этап
Презентация нового материала
Write on the stickers what you associate national traditions with. Учащиеся пишут на стикерах примерные ответы на вопрос (national holidays, traditions and customs, stereotypes, national cuisine).
The most pleasant way to understand the soul of the nation is to explore its national cuisine.
What Belarusian traditional dishes do you know? Do you cook any of them? What British traditional dishes can you name? Would you like to know more about them? (Ответы учащихся на поставленные вопросы).
Демонстрация презентаций (Приложение 2, Приложение 3).
Физкультминутка
You are experts on Belarussian and British National Cuisine. Look through the information and present it to the class (Приложение 4).
Speak about:
– the origin, historical background;
– factors that influenced the development of the national cuisine;
– products, national cuisine is based on;
– the most popular dishes;
– changes in the eating habits; (Topical vocabulary. Приложение 5). Поисковое чтение.
Подготовкой к монологическому высказыванию по теме.
Систематизации и закрепления нового материала
Учащиеся отвечают на поставленные вопросы, каждый участник группы участвует в обсуждении.
Применение нового материала
If to contrast British and Belarusian national cuisines, do they have more differences or similarities? Compare and contrast the two cuisines.
Учащиеся выражают свое мнение, используя опорные листы. В конце обсуждения один из учащихся делает вывод по поставленному вопросу (Приложение 6).
V Домашнее задание
1) Учащимся предлагается ссылка на видеоролик о приготовлении традиционного британского блюда Yorkshire Pudding и задания к нему (https://youtu.be/nUvIJqhq0KQ?si=P7vxXInUtgZne_jC).
2) Составить сообщение о национальной кухне Беларуси или Британии, используя материал урока.
VI Подведение итогов
VII Рефлексия
Учащимся предлагается ответить на вопросы:
– What information was new for you?
– What was the most interesting fact?
– What other national traditions would you like to learn about?
Приложение 1
Family Traditions
They set one family apart from another and make it close-knit.
They give its members sense of importance, stability and support.
They are of special significance for children. Traditions form their personality, enrich their inner world and make them more resistant to the difficulties of the outside world.
Memories bring us a feeling of happiness, joy and love.
They strengthen family ties and create an atmosphere of friendship, happiness and love.
First of all, family traditions create good feelings and special moments to remember. They are fun things to do. These are the memories that will last a lifetime.
Family traditions give every member of the family a stronger sense of belonging.
Family traditions help children with their identity.
Family traditions help parents impart the family’s values to their children.
Family traditions offer children a sense a security. Everyday a teen faces some very difficult issues. Knowing that he/she is secure and has a family to turn to is a powerful tool to use against negative peer pressure, drug use influences, etc.
Приложение 4
National Cuisine of Britain
It’s common knowledge that English cuisine is shaped by the country’s temperate climate, its geography and history. Traditional meals have ancient origins, such as bread and cheese, roasted and stewed meats, meat pies and freshwater and saltwater fish. British food was traditionally based on natural products preserving their simplicity and main qualities. So, it has been based on beef, lamb, pork, chicken and fish and usually served with some vegetables.
The British have long been notorious for having ‘boring’ food and conservative taste. British cuisine has been wrongly criticized for many years. It was called simple, boring and even tasteless. Indeed, the British can’t boast such diversity and sophistication of dishes as the French can. For many British families up until the last few decades, household eating patterns varied little from week to week. A Sunday lunch of roast meat, different kinds of vegetables, always including roast potatoes with Yorkshire pudding would be followed by a few days of recycled leftovers – cold meat would be crafted into shepherd’s pie or rissoles. Fish was traditionally served on Friday. Today, many people in Britain enjoy a greater range of food than ever before.
Most overseas visitors see English breakfast as the typical version of eggs, bacon, sausages, fried bread, mushrooms and baked beans, all accompanied with a cup of tea or coffee. Today, however, a typical English breakfast is normally a bowl of cereal, a slice of toast, orange juice and tea or coffee.
During the week, due to a lifestyle of often working a long distance from home, many people have a ‘packed lunch’ or sandwiches for lunch, with a packet of crisps, fruit and a drink.
Fish and Chips is the most famous English food, after the Sunday roast beef. Fish can be cod, haddock or plaice and is deep fried in batter, then served with chips. This is England’s traditional take-away meal.
Fresh vegetables grown in England are also popular, such as peas, carrots, cabbage, onions and potatoes.
Pubs are the heart and soul of British eating and social traditions. You can relax and have a hearty meal there. They have preserved a special atmosphere and don’t let foreign cuisine replace British dishes.
Shepherd’s pie is on the top of order lists. It is basically a casserole with a layer of meat and vegetables. On the top of it there is mashed potato. The dish is baked in the oven until the mashed potatoes turn brown.
Yorkshire pudding is an English dish which is made from eggs, flour and milk or water. The dish is sometimes served with beef and gravy. It is still the main dish of the traditional British Sunday roast. It is the time for families or friends to get together and share great food. Sunday roast plates consist of roast beef with Yorkshire pudding, gravy, two different vegetables and potatoes.
Throughout the world the British are called the nation of tea-drinkers. But according to the latest survey nowadays they drink more coffee than tea. Two centuries ago rich women used to change into long dresses, gloves and hats for their afternoon tea.
Recently foreign cuisine of immigrant communities has changed the face of British eating traditions and the food the British eat. When you walk along the high streets you will see everything from sushi to tacos and pizza to Korean noodles. Supermarkets stock food from around the globe. Migrants to Britain have helped to introduce new flavours and recipes. People take for granted food which has only been widely available for the last thirty years. In many British homes mixture of traditional dishes and foreign ones is very typical today.
Since the 1960s the popularity of the vegetarianism has increased greatly, to the extent that high street stores stock a huge variety of products for vegetarians. The reasons people give up eating meat are numerous, but many people exclude meat for health reasons. Obesity is on rise in many countries, including Britain. Forty percent of adults in Britain are overweight and Britain has one of the highest death rates due to cardiovascular disease in the world. People often consume junk food and the diet in increasing numbers of families consists of mainly salty or sweet snack foods – chips, crisps, chocolate bars, ready-meals, microwave pizzas which can cause obesity and health problems.
Belarusian National Cuisine
Belarusian national cuisine has a long history. Since the times of the Grand Duchy of Lithuania the national culinary traditions have been a mixture of Slavic, Baltic, Jewish and partly German cuisines. Therefore, the Belarusian cuisine is one of the most diverse on the continent; it is unique in its own way, hearty and delicious.
Tasting of some original dishes may tell a foreign visitor a lot about Belarusian traditions. Hospitable Belarusians will undoubtedly invite them to a home table to treat them. Yet restaurants, cafes, bars are also ready to introduce Belarusian cuisine.
Modern Belarusian cookery is based on old national traditions which have undergone a long historical evolution. Belarusian cuisine is considered to be one of the most diverse cuisines in Europe. Today visitors of Belarus can try peasant cuisine of the countryside as well as the sophisticated dishes for the nobility. Belarusian cuisine was influenced by two main factors: active farming and extensive use of local products; influence from neighboring countries and migrant settlers.
Dishes are typically based on local vegetables and cereals especially potatoes, beetroot, mushrooms, berries and barley. Potatoes are called among people ‘the second bread’. A wide spread of potato dishes in Belarusian cuisine can be explained by natural climatic conditions which are good for growing tasty sorts of potatoes. Potato is included into many salads; it is served together with mushrooms, meat. Different piroshky (patties) and baked puddings are made from it. The most popular dish is traditional draniki, thick pancakes, prepared from shredded potatoes. Potato can be fried, boiled, baked, and stuffed. Babka is a national Belarusian dish made from grated potato and dressed with fried bacon, onion and meat. The dish is baked in the oven and served with sour cream and milk.
A lot of place in the national diet belongs to meat and meat products, especially to the pork and salted pork fat or lard. Salted pork fat(lard) is used slightly smoked and seasoned with onions and garlic. Sausage is made from liver and blood. The most favourite poultry is chicken. Dishes prepared from meat are usually served together with potatoes or vegetables such as carrot, cabbages, black radish, peas. It is characteristic that many vegetables and meat dishes are prepared in special stoneware pots. The Belarusian cuisine offers a great variety of dishes made from vegetables. Traditional meat dish is machanka or vereshcaka – pieces of meat are stewed with sour cream, onion and flour and served with pancakes. Kolduny or dumplings – dish of various dough or potato stuffed with meat or any other filling with spices.
Soups play an important role in Belarusian cuisine. There are two types of soup: hot and cold. Most popular are krupnik, beetroot soup, bouillon, cabbage soup and chilled soup – khaladnik. Zatirka, or milk soup, are pieces of specially prepared dough which are boiled in water and then poured over with milk or garnished with salted pork fat.
Spices in Belarusian cuisine are used sparingly and include pepper, parsley, garlic, dill and coriander. Natural and geographical conditions, surely, influenced the traditional dishes of Belarus. The Belarusians eat mushrooms and wild berries. If to speak about drinks, the specialties of the cuisine are rye beer called kvas; beresovik, kvas out of birch juice; medovukha, a drink out of honey, berries and herbs; sbiten, hot drink out of honey and spices. Oatmeal kisel is a vivid example of the traditional Belarusian beverage, too.
From the dairy products milk, curds, cheese, butter, sour cream are widely used. Milk is a regular ingredient in many Belarusian recipes, including all kind of soup and porridge Eggs are used to make omelet, Belarusians eat scrambled eggs, hard and soft boiled eggs. Belarusian cuisine is also rich in fish dishes. Historically, Belarus has little access to any type of seafood, as a rule it is river dish. Belarusians make yushka , salt and smoked fish. There are some special fish-based dishes. The most popular desserts are pies, pancakes, fruit and berries (baked apples, pears, bilberry, cranberry, strawberry).
Eating habits have changed in our country recently. Migrants from other countries enrich our culture by familiarizing us with their own eating habits. Nowadays we have a wide range of different things to choose from. More and more young people are becoming crazy about foreign cuisines ,for instance, Italian or Chinese and are not in favour of eating traditional Belarusian draniki. It is no secret that fast food is unhealthy but a lot of people still go on eating it – the smell of the food is so tempting. Life changes and so do eating habits.
Приложение 5
Topical Vocabulary “Eating Habits. National Cuisine”
to obtain – получать( to get smth)
to store – хранить (keep or accumulate for future use)
to discard – избавляться (to get rid of)
snack patterns – виды, примеры закусок
edible – съедобный ( fit to be eaten)
deliberately – намеренно, нарочно ( on purpose)
deadline – крайний срок (the latest time or date by which smth should be completed)
to roast – жарить в печи или на открытом огне
to bake – печь
to stew – тушить ( to cook slowly in liquid in a closed dish or pan)
beef – говядина
lamb – ягненок
pork – свинина
notorious – пресловутый
recycled leftovers – переработанные остатки
rissoles – тефтели
cod – треска
haddock – пикша
plaice – камбала
batter – жидкое тесто
a casserole – запеканка
mashed potatoes – картофельное пюре
gravy – подлива
diverse – разнообразный
sophisticated – изысканный
nobility – дворянство
beetroot – свекла
barley – ячмень
black radish – черная редька
dough – тесто
chilled soup – охлажденный суп
parsley – петрушка
dill – укроп
rye beer – ржаной напиток
oatmeal – овсянка
beverage – напиток
curds – творог
bilberry – черника
cranberry – клюква
sparingly – редко (not often, rarely)
peasant cuisine – крестьянская кухня
Приложение 6
Useful expressions:
Although, compared to, on the contrary, however, different to, in comparison to, both, on the other hand.
1. British food was based on natural products and so was Belarusian cuisine.
2. Belarusian cuisine is one of the most diverse on the continent; however (on the other hand) the British have long been notorious for having boring food and conservative taste.
3. Both Belarusians and British have a lot of recipes based on potato and meat is always served with vegetables.
4. Although British eat more saltwater fish, Belarusians have a wider variety of soup and milk products.
5. Both in Belarus and Britain spices are used sparingly.
6. Both cuisines have been influenced by the traditions of other nationalities.
7. In comparison to British food, the Belarusians eat more meat pies. Belarusians, on the contrary, make pies with fresh fruit and berries.
8. In comparison to Belarusians there are more vegetarians in Britain.
9. In both countries more and more people are eating out and fast food is very popular. People order pizzas and sushi and there is a tendency to eat less traditional food.
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