Unit 9Meals: Lunch (III)

A traditional Bengali luncheon is a seven course meal. - 1st course being ‘shukto’, which is a mix of

vegetables cooked with less amount of spices and topped with coconut icing.

- 2nd course consists of rice, dal and a veg curry.

- 3rd course consists of rice and fish curry. - 4th course is that of rice and meat curry

(generally goat, mutton, chicken or lamb). - 5th course is of sweet preparations like

rasgulla, pantua, rajbhog, sandesh et al. - 6th course consists of payesh or mishti doi. - 7th course is that of paan, which acts as a

mouth freshener.In Arabic, it is ghathaa’, a modified derivative of the word

ghithaa’, a general descriptive word of ‘food’. Normally it is eaten between 2 and 4 p.m.

In Canadian French, lunch is known as dîner. The Anglicism lunch means an invitational light meal usually eaten while standing and not necessarily around noon. It is offered for example in vernissages.

In French, the midday meal is called déjeuner, taken between noon and 2 p.m. It is the main meal in the South of France. The evening meal is the main meal of the day in Northern France but lighter in Southern France, taken around 6-7 p.m. (North) or 8 (South), is called dîner or souper (though the last one is used too to call a night-time meal, usually after 11 p.m.).

In Lithuanian, it is pietūs and is the main meal of the day. The word lunch is translated as priešpiečiai (meaning pre-dinner) and would be brunch.

In Portuguese, it is almoço. The word lanche refers to afternoon tea.

In Welsh, it is tocyn but this also means snack. “Cinio” can also be used to describe lunch however “cinio” can also be used to describe the evening meal alongside with swper.

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In Romanian, it is prânz. (After Wikipedia, the Free Encyclopedia)ä Vocabulary

a seven course meal = masă la care se servesc şapte feluri de mâncareafternoon tea = ceaiul de după-masă alongside with = împreună cu Anglicism = anglicism, cuvânt împrumutat din limba engleză de către oricare altă limbă modernăaround noon = în jurul prânzului, pe la prânzchicken = carne de pasărecooked with less amount of … = gătit cu mai puţin(ă) …curry = numele englezesc al oricărui fel de mâncare picantă aparţinând bucătăriilor asiatice coconut icing = glazură de cocosdal = iahnie de fasolederivative = derivat (subst.)fish curry = curry cu peştegoat = carne de capră lamb = carne de mielmeat curry = curry cu carne roşiemishti doi = desert bengalez făcut din lapte, iaurt sau brânză dulce de vaci şi zahărmouth freshner = amestec indian pentru împrospătarea mirosului guriimutton = carne de oaiepaan = digestiv bengalez făcut din frunze de betel (Piper betle) prinse cu o scobitoare sau o cuişoarăpantua = desert bengalez alcătuit din găluşte de griş, lapte, zahăr şi condimente payesh = fel de mâncare bengalez pe bază de legume pre-dinner = masă frugală luată înaintea cineirajbhog = desert bengalez pe bază de lapterasgulla = desert bengalez însiropat din cazeină şi grişrice = orezsandesh = desert bengalez din nucă de cocos şi zahărspices = condimentetopped = acoperit(ă)

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veg curry = curry vegetarianwhile standing = în timp ce se stă în picioare

ä Exercises

1. Answer the following.

- What does a traditional Bengali luncheon consist of?- What does the first course consist of?- What does the second course consist of?- What does the third course consist of?- What does the fourth course consist of?- What does the fifth course consist of?- What does the sixth course consist of?- What does the seventh course consist of? - What does lunch mean in Canadian French?- What does lunch mean in Portuguese?

2. Group the following words related to ingredients (things that are added together when preparing food), as in the model.

agar – baking powder (sodium bicarbonate) – bay leaf – brown sugar – canola – cassava flour – cinnamon – cooking oil – corn – corn flour – cornstarch – cottonseed – cumin – curry – egg – ferment – flavour – flavourful – flavouring – gelatine – glutinous rice flour – grain of salt – grain of sugar – granulated sugar – ingredient – leaven – margarine – mint – nutmeg – oil – olive – oregano – parsley – pectin – pepper – rice flour – rise – rising agent – sago flour – saline – salt – saltshaker – salty – season – seasoned – seasoning – shortening – spice – spicy – spoonful of sugar – sprinkle – sugar – sugar bowl – sugar cube – sugary – sweet – sweeten – sweetened – sweetener – tapioca flour – thickener – thyme – wheat flour – white sugar – yeast

Words referring to

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cook

ing

oil

ingr

edie

nts

leav

en

salt

spic

e

suga

r

thic

kene

rs

oil3. Match the following.

1. currya. a local confection of eastern South Asia, a traditional Indian sweet made of a deep-fried balls of semolina, khoya, milk, ghee and sugar syrup

2. mishti doi b. a sweet from the West Bengal state of India and Bangladesh, made of coconut and sugar

3. pan c. a syrupy dessert of Orissa and Bengal made of casein and semolina

4. pantua

d. a type of Indian digestive, consisting of fillings wrapped in a triangular package using leaves of the Betel pepper (Piper betle) and held together with a toothpick or a clove

5. rasgullae. sweet yoghurt common in the states of Orissa and W Bengal in India, and in Bangladesh, made with milk, and sugar while also using yogurt and curd

6. sandesh

f. the English description of any of a general variety of spicy dishes, best-known in Pakistani, Indian, Bangladeshi, Sri Lankan, Nepali, Indonesian, Malaysian, Thai, and other S Asian and SE Asian cuisines

4. Fill in with the proper noun from below.

acidity – brands – chili – curry – fermentation – lager – sweetness – wines

Lager is a popular accompaniment to …, particularly in the United Kingdom, with popular … being Kingfisher and Cobra. Wine is increasingly popular with curry, especially amongst those who seek something refreshing and alcoholic without the added gas of a …. Wine for Spice produced a range of refreshing … developing on the

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cold-lager-with-curry concept. The Charmat method naturally second-fermented semi-sparkling wine is recommended lager-cold but, unlike a lager, the gas is natural. Mass-produced lager has carbon dioxide injected into it, which produces larger bubbles than a second …. Wine for Spice's formula for Matching Wine with Curry is: naturally second-fermented semi-sparkling wine; lager-cold; good …; no tannin; no oak chips; moderate alcohol; … of wine rising with … heat.5. Speak about your favourite food, as in the model.

Words that intensify an attribute

bloody – decidedly – deeply – ever so – extremely – highly – mighty – one – proper – quite – real – really – so – such – too – true – very

Words that intensify an attribute to an extreme degree

absurdly – dreadfully – enormously – exceedingly – exceptionally – extraordinarily – extremely – hugely – incredibly – remarkably ridiculously – terribly – terrifically – unbelievably

Words that indicate that an attribute is not intense

a little – barely – fairly – hardly – not very

My favourite dish, sarmale, is a bloody tasty dish.

6. Rephrase the following sentences, using since or for.

- Georges Barbeque became a chef in 1982.- I started a diet three years ago. I am still on that diet.- Jamie opened a new restaurant in Oxford in April.- Mother started cooking an hour ago. She is still cooking.- My friend John met this famous chef in college, in 1990.- The last time I had Chinese food was when I went on that trip

through Asia. - The last time we saw him was 6 months ago, at your party.

7. Eliminate one word in each line to obtain a correct text.

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Skip Lunch Fight Hunger is a one-day initiative at that asks individuals to donate what they would normally have spend on lunch to help feed New York’s hungry kids and on their families. In 2007, employees at hundreds of organizations at throughout New York participated in the campaign, raising $460,000 in a one single day to help feed 28,000 kids for the entire summer. The project is was conceived in 2002 by Dana Cowin, on Editor-in-Chief of Food & Wine magazine.8. Translate into English, paying attention to question tags:

- Ai învăţat să găteşti ca să îi faci o surpriză soţiei tale, aşa-i?- Bucătăria indiană nu se bazează pe condimente iuţi, nu-i aşa?- Gogoşile au fost prăjite în grăsime, nu-i aşa?- În restaurante se adaugă un bacşiş de 10% la notă, nu-i aşa?- John nu a mâncat niciodată cu polonicul din oală, aşa-i?- Mama ta întotdeauna găteşte mâncare simplă dar hrănitoare,

nu-i aşa?- Nerăbdătorul tău prieten s-a plâns şefului de sală în legătură

cu servirea înceată, aşa-i?- Nu ar trebui să serveşti băuturi alcoolice dacă eşti însărcinată,

nu-i aşa?- Nu se poate mânca supa cu furculiţa, aşa-i?- Va trebui să cureţi cartofii aceia de coajă înainte de a-i găti,

nu-i aşa?- Varza de Bruxelles şi prazul au fost întotdeauna legumele tale

preferate, aşa-i?

ä Let’s Laugh!

Two hobos are walking down railroad tracks, haven’t eaten in a couple days, and are starving. Ahead of them, lying on the tracks, is a dead buzzard...maggots crawling all over the badly decomposed bird...green flies swarming the stinking mass. Stopping to stare at the smelly thing, one hobo says, “Let’s eat this bastard.” The other hobo says, “Naw, I’m gonna wait and have a HOT meal.” The first hobo replies, “Well, I’m too damned hungry to wait, I’m eatin’ this bloody buzzard”. The second hobo says, “Suit yourself, but I ain’t waitin’ on you”, and starts down the tracks again. Ravenously, the first hobo begins stuffing the rotton bird into his mouth. After licking the last

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maggot from his lips, he looks down the tracks and sees his buddy....by now about a mile away... and takes off running to catch up. After running 10 minutes in the hot August sun, the hobo catches up to his buddy.....sweating...panting....stomach churning from the rotten buzzard he’d just eaten. Suddenly he begins to puke....every bit of the rotten buzzard is now laying in a putrid mass on the tracks. The second hobo smiles at the first hobo and says, “See?? I told you I was gonna wait for a HOT meal”.

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