nesto o kuhinji
TRANSCRIPT
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Sharing Cultures :
a journey towards a better
understanding of our identities.
Stage 7: Food
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traditional food and drinks
Food sustains life, yet it is so much more
than something we need to nourish our
bodies. Food at its essence is love, life
and the heart of society. Food brings
people together. It is the shared flavours of
friendship and community.
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e li!e being with others enjoying the
tastes and te"tures of food. #ften through
these shared e"periences, memories e"ist
and relationships thrive
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$raditional food of all countries
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Polish cuisine is a mi"ture of
%astern %uropian and &erman
culinary traditions, with some
'ussian, Italian, and $ur!ish
influence due to historicalreasons.It is rich in meat,
especially beef, chic!en and por!,
(olish cuisine is hearty and usesa lot of cream and eggs.
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$he traditional cuisine generally is
demanding in preparation, and(oles allow themselves a
generous amount of time toprepare and enjoy their festive
meals
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This is the most popular Polish dishes loved by Poles
Cucumber soup
cabbage soup Fruit soup
beetroot soup
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Polish pierogies filled with cheese andpotatoes
Meat in cabbageMeat in cabbage
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Mashed potatoes
Pork chops with
potatoes
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dewolaje
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pancakes
pies with mushrooms
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mishmash
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dried fruit compote
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Rural compotes
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) *rief #verview on 'omanian
+eals
Romania has a varied cuisine, having
influences from the Balkan, German, Serbian
and Hungarian cuisineRomanian people like eating and women cook
very well
Most of the people eat the main meal at home,and it consists of soup and second course,
usually eaten with bread
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Mititei
sarmale
musakachiftele
ciorba de perisoare
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Papricas
mamaliga
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ome-made bread
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Little knot
shaped bread
Sweet corn cakes
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!wisted doughnuts
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&oulash with
mushrooms and onion Cheese ca!e
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oughnuts
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)pple Ca!e Sponge ca!e
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Co/onaci
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Turkey is rightly famed for itscuisine, which is rich and savory, not
particularly spicy-hot, with abundantuse of vegetables $ur!ish cuisinevaries across the country. $hecoo!ing of Istanbul, *ursa, I/mir, andrest of the )egean region inheritsmany elements of #ttoman cuisine,with a lighter use of spices, a
preference for rice over burghul, anda wider use of seafoods.
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$he cuisine of the *lac! Sea regionuses fish e"tensively, especially the*lac! Sea anchovy, has been
influenced by *al!an and Slaviccuisine, and includes mai/e dishes.$he cuisine of the southeast isfamous for its !ebap, me/es and
dough-based desserts such asba!lva, !adaif and künefe.
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$ur!ish soups
$arhana soup$arhana soup
0ogurt soup0ogurt soup
&uli soup&uli soup
1
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2entil Soup
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3)'I#4S #F 3%&%$)*2%S
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uner !ebapuner !ebap
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&5/leme
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*a!lava
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2o!um !adayif
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*ulgarian $raditional food
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The variety in Bulgarian cuisine isbased on the long history of the
country, as well as on the long-lasting migrations of the tribesThe close contact with Turkey and
!reece have helped form veryattractive and to some e"tent ane"otic national cuisine, includingsome dishes which cannot becalled national but which aretypical of Bulgaria only
Soups
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Soups
*ob chorba 6bean soup*ob chorba 6bean soup
8
Sh!embe chorba 6tripe soupSh!embe chorba 6tripe soup
$arator $arator 6cold soup6cold soup
S l d
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Salads
Shops!a salad
Snow hite Salad #vchars!a salad
+ i di h
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+ain dishes
+ish-+ash
9avarma
Sarmi
%lens!i but
shishche
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+oussa!a
!ebabche !ufte
&yuvetch
*reads and pastries
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*reads and pastries
(ita *read*anitsa
$i!veni! 6pump!in banitsa
Ch
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Cheeses
Sirene 6white brined cheeseSirene 6white brined cheese))9ash!aval 6yellow cheese9ash!aval 6yellow cheese))
Sweets
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Sweets
9adaif
9o/una!
compot
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$olumbich!i
alva
*a!lava
Spices and herbs +erudia+erudia
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Spices and herbs
Summer savory 6ChubritsaSummer savory 6Chubritsa
Spearmint 6jodjen or gyo/umSpearmint 6jodjen or gyo/um))
+erudia+erudia
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Spanish food
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Spanish cuisine consists of a variety of
dishes, which stem from differences in
geography, culture and climate. It isheavily influenced by seafood. Spain;s
e"tensive history with many cultural
influences has led to an array of uni<uecuisines with literally thousands of recipes
and flavors. It is also renowned for its
health benefits and fresh ingredients
Ch i iSpanish food can be
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Characteristics
:
Spanish food can bedescribed as a cuisinerelying strongly on olive
oil and garlic.#ther maincharacteristics: =*read demand.
=$he importance ofsoups as the first dish
=$he abundance ofsalads, specially insummer.
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*rea!fast
#hurros with hot chocolat
Toasts
%nsalada malague>a (ipirrana
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%nsalada malague>a (ipirrana
paella
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!a$pacho
%opa de picadillo
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Paella #ocido
&abada &ritura malague'a
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&abada &ritura malague'a
cal(ots)grilled onions with a special sauce*
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Borrachuelos
tapas
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SANGRIA
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French food
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Lorrain from France said that In the
south of France, thanks to the influenceof Italy, they eat a lot of pasta, pizza
and rice. In the north, more potatoes,
cream, pancakes etc... French food isbased on bread. The stereotype of theFrench people is a chubby man, holdinga baguette. There is also cheese, wine
and croissants and similar products.
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She also said that they are very influenced by
advertising so they try to eat a lot of
vegetables, dairy products and healty food.
For the drinks, they generally have water.
ut there are also great drinks like !oca !ola,
"rangina, Ice tea or Fanta. #ll fruit $uices and
milk too.
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Breads and Pastries at &rench Bakery
Pile of pancakes#repes with fruit and chocolate sauce
#reme brulee
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Tray of cheese
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sauer!raut
*ouillabaisse
Fish soup
<uiche lorraine
?uiche, vegetables and bread
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aligot
mashed potatoes
(issaladi@re
B l i T k R i S i F P l d
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Bulgaria Turkey Romania Spain France Poland
baklava baklava baklava
sarmi sarma sarmale sarma
kozunak kozunak
mussaka musakka musaca moussaka
kebapche kabap
Ayran ayran
halva halva halva
lokum lokum lokum
Bulgaria Turkey Romani Spain France Poland
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Bulgaria Turkey Romania
Spain France Poland
lokum Rahat
lokum
Rahat
lokumkadaif kadaif
Lentil soup Lentilsoup
Lentilsoup
Lentil soup
tarator oghurtsoup
kufte kufte
palachinka krep clatite pan!ue!ues cr"pes nale#niki
pizza pizza
compote compote
BULGARIA FRANCE SPAIN
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Table settings
(late, for!,spoon, !nife and
glass
(late, glass, !nife,for!.
(late, glass, !nife, for!,spoon and nap!in.
&ormal tablesettings
-4se moreglasses 6two:one big for some juice, soft drin!or water, and
one small foralcohol.- Cover the tablewith white table-cloth, and puttable-nap!inright to the plate.
-ave two or threeglasses on the table:a large one for water,a small one for redwine and a middle-
si/ed one for whitewine.
-Set the table with atable cloth andmatching nap!ins.
- )dd more for!s and!nives of all si/es.-#rder it from thesmallest to the biggest.-(ut two glasses or
coups, one for the waterand the other one forwine.-$he nap!in itAs alwaysfold in a special shape.
&amily togetheron the table
for dinner. 0es 0es
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Romania Turkey Poland
Tablesettings
(late, for!,spoon, !nife
and glass
(late, glass, !nife,for!.
(late, glass, !nife,for!, spoon and
nap!in.
&ormal tablesettings
4se moreglasses and
plates
4se more glassesand plates
)dd morefor!s,plates and
!nives of all si/es.
&amily
together onthe table
on Sundays 0es 0es
The usual breakfas lun"h and dinner
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The usual breakfas! lun"h and dinnerBULGARIA FRANCE SPAIN
Breakfast
Coffee$ea
Buice butter, cheese, jam
bread
#range juice, coffee ortea. *read with
butter, jam ,chocolatespread.
Cereals, Croissantsor chocolate breads.
mil! with cereals,coffee and biscuits or
juice with toasts andmarmalade.
+unch
SaladSoup or chic!en
meat with garnishdessert
Salad, delicatessen.meat D vegetable.Salad and cheese.
essertCoffee
(asta or salad+eat or fish
essertCoffee or tea
inner
+eat with garnishSaladsoup
Soup2ight dishessert
Salads with ham orcheese.*read
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Romania Turkey Poland
Breakfast
mil! and cereal
tea with a sandwichor eggs with somesalad.
Cheese
%ggs*readBam$eaolive
eggs
tea*utter *read jam
+unchSoup
+ashed potatorice
pasta ricesoup
soup+eat or fish
essert
inner
the same things as
we do for lunch
Frying
pastysoup
mushroom soup with
cream traditionalbreaded por! cutlet ,potatoes and salads
Pary food
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y
B+!.R/.
$he dishes are often ham, cheese, prawns, bread,
meatball,!ebapche ,sandwiches6it depends what we
celebrate
&R.0#1
)t a party,we serve different dishes. It depends on theseason, on the occasion... It can be:
'oast beef or beef tenderloin, Foie gras, oysters, sea food,smo!ed salmon, scallops .
%P./0
)t a party itAs common to put a lot of dishes in a table andthen people ta!es whatever they want. $he dishes are oftenham, cheese, prawns, bread, cro<uettes, smo!ed salmon,
scallops, foie grasE
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Pary food
Romania different types of cheese , meat , vegetables li!e cucumbers orpeppers
Turkey
snac!s, co!es, chips
Poland
ca!es,main meals 6chic!en stea!s, spread with butter, filled withmushrooms and bread crumbed, snap, salads for drin! wine, juice, water, tea or coffee, lemonade and cola, chips, stic!s.
+ t t d t t j ! f d b
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8 +ost students eat jun! food - burgers ,
chips, crisps, pi//a, sweets, etc.,mainly at
school.8 hen they are at home they prefer home-
made meals- soups,coo!ed
vegetables,boiled potatoes, meat, fish,vegetables-salads, fruit.
8 )ll of them realise that healty eating is
important to their health