Professional Documents
Culture Documents
DEDICATED FOODIES
Dedicated Foodies
E ve ryo n e h a s to e a t bu t ho w mu ch d o you kn o w a bo u t fo od an d
i ts p rep a ra ti on ? D o yo u e nj o y w a tchi n g co o ki n g p ro g ra mme s o n
TV ? D o you li ve to try o u t n e w re ci p e s? Are yo u a de d i ca ted
fo od i e ?
In P a rt 1 o f th i s u ni t, yo u 'l l re a d a bo u t th e g ro w in g cu l t o f
cel e b ri ty ch e fs, an d i n Pa rt 2 , yo u ' ll wa tch a vi d e o ab o u t a ma n
wh o u se s ra th e r u nu su al in g red i e n ts w he n ma ki ng sw e e ts.
Todo el mundo tiene que comer, pero ¿cuánto sabes sobre la comida y su
preparación? ¿Disfruta viendo programas de cocina en la televisión? ¿Vives para
probar nuevas recetas? ¿Eres un entusiasta de la comida?
En la Parte 1 de esta unidad, leerá sobre el creciente culto a los chefs famosos, y en la
Parte 2, verá un video sobre un hombre que usa ingredientes bastante inusuales para
hacer dulces..
I think that cleanliness is the most important factor when choosing a restaurant.
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The Cult of the Celebrity Chef Goes Global
Read the text once and choose the correct answer to the question below.
1.- David Chang was asleep in his aisle seat on a recent flight to Melbourne when searing
pain jolted him awake: a flight attendant had accidentally spilled boiling water on his arm.
That the worst scalding of the Manhattan megachef's life occurred in business class rather
than in a busy kitchen was perhaps surprising. But that was nothing compared with what
awaited him on the ground. Soon after he landed, news of the accident made the Australian
papers and then, thanks to the global hum of diligent foodies at their keyboards, quickly
appeared on websites around the world. The shocking headline: "Chef Burned."
Empiezan detrás del mostrador y acaban en el centro de atención. Cómo el fenómeno del chef
famoso ha transformado la industria de los restaurantes e incluso ha cambiado la forma en
que comemos.
David Chang estaba dormido en su asiento del pasillo en un vuelo reciente a Melbourne
cuando un dolor punzante lo despertó: un asistente de vuelo le había derramado
accidentalmente agua hirviendo en el brazo. Que el peor escaldado de la vida del megachef de
Manhattan ocurriera en clase ejecutiva en lugar de en una cocina concurrida fue quizás
sorprendente. Pero eso no era nada comparado con lo que le esperaba en el suelo. Poco
después de aterrizar, la noticia del accidente apareció en los periódicos australianos y luego,
gracias al zumbido global de los amantes de la comida diligentes en sus teclados, apareció
rápidamente en sitios web de todo el mundo. El impactante titular: "Chef quemado".
2.- It's been a few decades since we started turning cooks into stars, and still the
phenomenon continues to grow. These days, the Emerils, Marios and Gordons of the world
scarcely need the qualifier chef — they are celebrities, plain and simple. But between the
television shows, the food festivals, the Vegas outposts, the spaghetti-sauce labels bearing
their names and the fans rabidly tracking everything from new dishes to failed love affairs
and, yes, accidental airline injuries, it's easy to overlook the impact that fame has had on the
once disparaged profession of cooking. In the Food Network era, the phenomenon of the
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celebrity chef has utterly transformed the restaurant industry and, in the process, changed
the very nature of how we eat.
Han pasado algunas décadas desde que comenzamos a convertir a los cocineros en estrellas, y
aún así el fenómeno continúa creciendo. En estos días, los Emeril, Mario y Gordon del mundo
apenas necesitan al chef calificado; son celebridades, simple y llanamente. Pero entre los
programas de televisión, los festivales gastronómicos, los puestos de avanzada de Las Vegas,
las etiquetas de salsa de espagueti que llevan sus nombres y los fanáticos rabiosamente
rastreando todo, desde nuevos platos hasta amoríos fallidos y, sí, lesiones accidentales de
aerolíneas, es fácil pasar por alto el impacto la fama ha tenido sobre la profesión de la cocina,
una vez menospreciada. En la era de Food Network, el fenómeno del chef famoso ha
transformado por completo la industria de los restaurantes y, en el proceso, ha cambiado la
naturaleza misma de nuestra forma de comer.
3.- There's a reason restaurant food sales in the U.S. have jumped from $42.8 billion in 1970
to a projected $520 billion in 2010, and it's not just that more women have entered the
workforce. As best-selling food author Michael Pollan recently noted, the age of the TV chef
has coincided with a dramatic decline in home cooking. Pollan, who was named by TIME as
one of this year's 100 most influential people in the world — as was Chang — argued that by
making food a spectacle, shows like Iron Chef and The F Word have reinforced the message
that cooking is best left to the professionals. By turning chefs into entertainers — whether
performing onscreen or via the impeccable platings in their restaurants — we have widened
the breach between ourselves and the once ordinary task of cooking.
Hay una razón por la que las ventas de alimentos en restaurantes en los EE. UU. Han
aumentado de $ 42.8 mil millones en 1970 a una proyección de $ 520 mil millones en 2010, y
no es solo que más mujeres han ingresado a la fuerza laboral. Como señaló recientemente el
autor de best-sellers Michael Pollan, la edad del chef de televisión ha coincidido con un
dramático descenso en la cocina casera. Pollan, quien fue nombrado por TIME como una de las
100 personas más influyentes del mundo de este año, al igual que Chang, argumentó que al
hacer de la comida un espectáculo, programas como Iron Chef y The F Word han reforzado el
mensaje de que es mejor dejar la cocina en manos los profesionales. Al convertir a los chefs en
animadores, ya sea actuando en pantalla o mediante los impecables platos en sus
restaurantes, hemos ampliado la brecha entre nosotros y la tarea que alguna vez fue ordinaria
de cocinar.
4.-And yet our alienation from food and its preparation is matched only by our obsession
with it. Huge parts of the population now seek out artisanal cheeses at their local farmers'
markets, and run-of-the-mill restaurants attempt to cater to their newly refined tastes,
serving salads made of fancy lettuce. Lots of ordinary folk now aspire to have their own
$1,100 Thermomix food processor and blog about every course of every restaurant meal
they eat. (The camera-happy movement has gotten so bad that Grant Achatz, the famously
avant-garde chef of Chicago's Alinea, recently chastised diners who take photos — and video
— of the food he serves.) These trends are fed by chefs' newfound prominence but also prod
them to attain ever greater influence. In a world in which what and how we eat have
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become fetishized, celebrity chefs are finding new ways to harness their star power — and
not just to make money.
True or False
Read the text again and decide if the sentences below are true or false.
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When a celebrity chef had an accident on a plane, it became big international news. YES
Vocabulary in context
Choose the correct meaning of the words from the text from the options below.
Overlook – ignore.
Decline – fall.
Breach – distance
Folk – people.
Trends – fashions
Preparing food
Match the different ways of preparing food with the pictures.
bake, hornear,
steam, vapor,
chill, enfriar,
boil, hervir,
fry, freír,
roast, asar
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Describing food
The past participle of some verbs acts like an adjective and can be used to
describe things. For example, if you chop nuts, they are called chopped nuts.
Complete the sentence using one of the words below, ending in –ed. Be careful
with spelling!.
Describing restaurants
Choose which aspect of a restaurant these adjectives describe.
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Opposites
Complete the crossword. The clues are adjectives and the answers are their
opposites. All of the answers are adjectives from the previous vocabulary
exercise Describing Restaurants.
Discussing a meal
Listen to the dialogue about a restaurant. Write the missing words in the gaps.
Look at the pages about so/such and comparison in the grammar if you need to.
These words correspond to tan in Spanish. So goes with an adjective alone; such goes with a noun or
an adjective + noun, e.g.:
Mary is so pleasant.
(Mary es tan agradable.)
Mary is such a pleasant girl.
(Mary es una joven tan agradable.)
The girls are so helpful.
(Las jóvenes son tan serviciales.)
They are such helpful girls.
(Son unas jóvenes tan serviciales.)
Jim is so foolish.
(Jim es tan simple.)
Jim is such a fool.
(Jim es tan simple.)
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The consequence is expressed with a that-clause, e.g.:
Sam: So, what did you think of the meal last night? Was the food good
enough for your birthday?.
Sam: Entonces, ¿qué pensaste de la comida de anoche? ¿Fue la comida lo
suficientemente buena para tu cumpleaños?
Janet: Of course! It was much better than last year. The food was
so spicy and fresh and there was such a nice atmosphere. Let’s go again
soon!.
Janet: ¡Por supuesto! Fue mucho mejor que el año pasado. La comida era
tan picante y fresco y había un ambiente tan agradable. ¡Volvamos pronto!
Sam: Well, I didn’t think it was great. I mean, there wasn't enough food! I
was still hungry when we got home. And it was so expensive!.
Sam: Bueno, no pensé que fuera genial. Quiero decir, ¡no había suficiente
comida! Todavía tenía hambre cuando llegamos a casa. ¡Y era tan caro!
Janet: Well, I’m worth it! You’re too fussy. We paid more last month in
that Italian and it wasn’t as good as last night!.
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Janet: Bueno, ¡lo valgo! Eres demasiado quisquilloso. Pagamos más el mes
pasado en ese italiano y no fue tan bueno como anoche.
Sam: I didn’t enjoy my meal either...the fish was so tasteless that I left it,
and the wine was too warm for me to drink.
Sam: Yo tampoco disfruté mi comida ... el pescado estaba tan insípido que lo
dejé y el vino estaba demasiado caliente para beber.
Janet: What? I’ve never had such delicious fish. You should stay at
home; it would be cheaper and more relaxing without you!
Janet: ¿Qué? Nunca había probado un pescado tan delicioso. Deberías
quedarte en casa; ¡Sería más barato y más relajante sin ti!.
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Two diets
Choose the correct word in the dropdown menus to complete the following text.
Look at the pages about so/such and comparison in the grammar if you need to.
Comparing TV cooks
Put the words of the sentences in order to use the
comparatives too, enough, so and such correctly. Look at the pages
about so/such and comparison in the grammar if you need to.
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A TV Food Show
Read the review of a TV programme and choose the best way to finish the
sentence below.
There are lots of programmes on TV these days about food. Actually, I
think there are too many cookery shows and it’s so boring to watch
people cook. They take a long time to make the dishes and it’s just
watching someone make their own dinner. What is interesting about that?.
Present simple
Lots
Personal: I and my
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False Friends (1)
False friends are words which look and sound similar in two languages but
which have different meanings. They can cause confusion if you use the wrong
word. Here are some examples of common false friends:
In English, actual means real; in Spanish actual means current, present.
In English, location refers to a place; in French, location means to rent or to hire.
In English, sensible means logical; in Spanish sensible means sensitive.
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