On Track 5 Unit 3 Correction Key

EATING: ‘a code of messages
about selves and status, role

and religion, race and nation’
Robin Fox
UNIT 3: THE BELLY RULES THE MIND

In this unit you will:
talk about functions of food and changing eating habits;
3
read about cooking, celebrity chefs and the power of food;
discover cultural and religious food traditions in the world;
hear about the gene revolution and patenting dilemma;
write a food blog (integrated language task).
1 FOOD FOR THOUGHT
1.1 ⁄ WHY DO YOU EAT?
When asked why we eat, most people will answer that

we eat because we are hungry. But it’s not as simple as
that. When you look more closely, you will see that food
has different functions in our lives.
1 Read the web quotes on functions of food and say reading

which word(s) in the table on the next page can’t
function as a synonym to the underlined word.
Strike the odd word(s) out.
a Current economic conditions create a food throughout your day, it’s another added stress
environment that places the poor at highest on your body. (http://healingyourcore.com)
risk for unhealthy diets and obesity.
(www.yalreruddcenter.org) G For breakfast, I usually have a cappuccino –
espresso made in an Alessi pot and mixed
B Gear up for the game-day crowd with with organic milk, which has been gently
these delicious party appetizers (…): wings, heated and hand-fluffed by my husband. I
brownies, grinders, and more! (www.bhg.com) eat two slices of imported cheese – Dutch
Parrano, the label says, ‘the hippest cheese
c By Islamic law, all foods are considered in New York’ (no joke) – on homemade bread
halal, or lawful, except for pork and its by-
with butter. I am what you might call a food
products, animals improperly slaughtered
snob. (www.newsweek.com)
or dead before slaughtering, animals
slaughtered in the name of anyone but H One businessperson accustomed to traveling
Allah (God), carnivorous animals, birds of in China observed that relaxing over a
prey, animals without external ears (some good meal was very important for forming
birds and reptiles), blood, alcohol, and foods relationships. While Americans might use
contaminated with any of these. All seafood this time to discuss business or to further
is halal. (www.todaysdietitian.com) negotiations, the Chinese regard it as a time
to socialize separate from business.
D (www.traceywillen.com)
i The associations that are formed between

food and identity can often slip into
stereotypes. The English, for example, are
associated with fish and chips, Americans
with hamburgers and chewing gum and
(motiveweight.blogspot.be)
Italians with pizza and Parmesan cheese.

It’s not uncommon for these stereotypes to
offend ( …). (www.bl.uk)
J Chicken is probably my favourite muscle

building food because it is cheap, easy
E Some of the grocery stores have unattended to cook, and great in about 1000 recipes.
samples throughout the store. These Chicken is really high in protein, has no
unattended sample stations are usually carbohydrates, and very little fat.
surrounded by kids helping themselves. (www.collegebodybuilding.net)
(www.city-data.com)
K It’s common for parents to offer a ‘special’
F Reduce refined sugars. Carbohydrates are – and often unhealthy – food as a reward for
infamous for affecting blood sugar levels. good behaviour or a job well done.
When your blood sugar bounces up and down (www.urmc.rochester.edu)
84 THE BELLY RULES THE MIND UNIT 3

Underlined words in
Possible synonyms
the quotes
1 current modern universal up-to-date
2 obesity cellulite overweight plumpness
3 to gear up to provide to shift to supply
4 appetizer starter dip snack
5 improperly clumsily inadequately unfairly
6 carnivorous predatory meat-eating bloodthirsty
7 contaminated infected polluted harmed
8 unattended abandoned unsupervised unapproachable
9 infamous unhealthy notorious unsound
10 snob pretender steward elitist
11 to further to hasten to advance to stimulate
12 to socialize to adjust to entertain to get around
13 to offend to upset to irritate to make angry
14 probably undoubtedly at first sight apparently
15 reward compensation bonus gift
2 Pair up and insert the letter of each food quote from ex. 1 in the corresponding box. reading
Biological function Giving energy D
Providing material for tissue building, growth and repair J
Regulating the body processes: nervous system, digestion,

F
blood pressure, etc.
Protecting from diseases A
Socio-cultural function Means to develop social relationships (family, friends,

H
business partners etc.)
Status symbol showing class divide G
Expression of cultural identity I
Religious rite C
Emotional function Way to cope with negative emotions (sadness, boredom,

B
stress …)
Way to reward yourself and others K
Instant gratification of impulses E
UNIT 3 THE BELLY RULES THE MIND 85

1.2 ⁄ ARE YOU AN EMOTIONAL EATER?
1 Before you do the test, put the following verbs (taken from the test) in the correct sentence.
crave – graze – stuff – perk up – indulge
1 Instead of turning to sweets to perk up your energy level, you can try
different types of fruit.
2 The idea behind grazing is that if you eat small portions every few hours,
you will keep your hunger under control.
3 Instead of completely banning the foods you crave the most, it’s better
to indulge in chocolate, salty chips, cheese or alcohol on an occasional level.
It’ll prevent you from feeling anxious and deprived.
4 Thanksgiving turns all Americans into gluttons. Because it’s hard to resist the bounty
of the dinner table, they tend to stuff themselves with different kinds
of amazing food.
2 Do the test and compare your answers with a classmate’s. SPOKEN

INTERACTION
reading
STATEMENT FREQUENTLY SOMETIMES NEVER
Do you eat when you are sad about something that has
occurred in your personal life?
Do you eat when you are stressed or anxious about an

upcoming event or situation?
Do you graze when you are bored?
Do you indulge when you are with friends or family, or at

special celebrations?
Do you tend to have specific food cravings?
Do you feel that you spend a lot of time thinking about food?
How often do you feel guilty about the quantity of food you eat?
How often do you stuff yourself to either avoid wasting food or

to not offend the person who prepared the meal?
How often do you turn to comfort food when you are upset?
How often do you find yourself eating in an attempt to perk up

from an energy crash?
SCORE
Frequently = 2 points
Sometimes = 1 point
Never = 0 points

RESULT
14-20: It is likely you have a serious

problem with emotional eating,
which could be impacting your
ability to eat a moderate and
well-balanced diet. It is necessary
that you learn to cope with the
emotional eating habits that you
have formed.
7-13: You have a tendency toward

emotional eating. You are
sometimes able to control yourself
when it comes to emotional
eating, but you have a very difficult
time doing so on other occasions.
It is important that you recognize
what triggers you in order to
control your cravings.
0-6: You do not seem to have a

tendency toward emotional
eating whatsoever. Making clever
food choices allows you to live a
balanced life!
Adapted from: www.nutrition411.com
SPOKEN
3 Discuss the test. INTERACTION
a Is there anyone who wants to share his/her results with the group?
b Do you usually fill in tests like this in magazines/online? Why (not)?
c Is it wise to publish questionnaires like this in magazines/online? Why (not)?
1.3 ⁄ CHANGING EATING HABITS
In all ages and cultures meals were a kind of ritual in which family or tribe members shared food
and had an opportunity to connect and socialize with one another. But society has changed and so
have eating habits.
1 Read the extracts from Dr M. Hyman’s blog on American eating habits. reading
STRATEGY
Bloggers can’t automatically be trusted to produce accurate, factual information or to
report in an objective way. But you can’t prove that blogs are inherently less trustworthy
than other sources of information either. That’s why you always have to read blogs
critically.

a Do the blog extracts below give you the impression of bringing:
✓ factual information?
a personal opinion?
b Indicate in the text how you came to that conclusion.
The dates and numbers give you the impression the blog is founded on scientific
research g but we don’t have references to sources, so we can’t be sure!
The second extract begins with ‘research shows’ g but we don’t know which research
(test group, date, university/organisation/centre).
c Do you agree with Dr Hyman’s view? Why (not)?
free answer
No time for families to bond

9 comments
In 1900, 2 percent of meals were

eaten outside the home. In 2010,
50 percent were eaten away from
home and one in five breakfasts is
from McDonald’s.
Most family meals happen about
three times a week, last less than
twenty minutes and are spent
watching television or texting while
each family member eats a different
microwaved ‘food’. More meals
are eaten in the minivan than the
kitchen.
Research shows that children

who have regular meals with their
parents do better in every way,
from better grades, to healthier
relationships, to staying out of
trouble. They are 42 percent less
likely to drink, 50 percent less likely
to smoke and 66 percent less likely
to smoke marijuana.
Source: drhyman.com/blog/2011/01/07/how-eating-at-home-can-save-your-life

2 Have a look at the graph and reading
Portion distortion
answer the following questions.
Anyone eating at a fast food

chain or a restaurant has
probably noticed that food
portions have become larger
over the years. Clients are
attracted with the words ’big’,
‘giant’ and ‘supersize’.
a How much do we eat?
• How much did the soda,

the hamburger and
the French fries weigh
in the 50’s?
soda 7 oz =
198.45 grams,
hamburger 3.9 oz =
110.57 grams,
French fries 2.4 oz = Source: http://www.cdc.gov
68 grams
• How much do they weigh now?

DID YOU KNOW?
soda 24 oz = 680 grams, 1 ounce (oz) = 28.35 grams
1 pound (lb) = 0.454 kilogram
hamburger 6.7 oz = 190 grams, 1 stone (st) = 6.356 kilograms
French fries 12 oz = 340 grams
b Which conclusions can you draw from this infographic?
– Nowadays the size of one portion is enough to feed two or more people.
– The waistline and body weight of the world population has increased.
3 Do you know of any other eating speaking

habits that have changed? Ask
your (grand)parents how food and
meals have changed since they
were young.
What did they say?
Use ‘used to’ and ‘would’ to
formulate your answer.
© Topfoto

TASK
2 SETTING UP A FOOD BLOG
When blogging, you have to choose a platform that offers you all the options you need.
1 Choose a blogging platform and find out how it works.

Date:
a What type of content can you use (messages, pictures, videos etc.)?
b How can you put pictures or videos on your blog?
c Who can write on your blog? What type of co-operators are there (author, editor etc.)?
d Can you add comments? Can they be monitored?
e Can you change the layout of your blog? Can you change colours and visual elements?
Name:
2 Customize your food blog.

Every group’s blog should include the following:
1 A header with a name that matches your blog content. Think about an original blog name.
Make sure it stands out in the food blogosphere.
2 An ‘about’ page in which you inform your audience about the origin of the blog name. Here
you also refer to your interests and the content of your blog. Don’t forget to provide info about
the authors.
3 A sidebar with at least three links which can be related to your blog content.
4 Comment options.
Class:
Number:

3 Start to blog.
TASK
a Fill in the ‘about’-page.
• I am ...
• I like ...
b Add five ‘did you know’ entries

on food with illustrations.
Read the examples below.
Number:
Have you ever eaten something
DID YOU KNOW? only to have a hard time describing
Class:
Tomatoes originate from the Andes in South
America, where they grow wild in what is now
the taste? What you may have
Peru, Bolivia, Chile and Ecuador. They were been unable to describe is umami.
first cultivated by the Aztecs and Incas as early Biologically speaking, your taste
as 700 AD. buds are equipped to experience four
The English word ‘tomato’ comes from the basic flavours: sweet, salty, sour and
Aztec word 'tomatl'. bitter. After many years of eating and
The Latin name for the cultivated tomato research, scientists (and chefs) now
is Lycopersicon, or ‘wolf peach’, no doubt add umami – the almost mythical fifth
a reflection of the long-held belief that the
taste of glutamates and nucleotides –
tomato was poisonous. This view may have
been the result of Renaissance botanists who,
as the mysterious fifth taste.
relying on Greek and Roman texts, wrongly
identified and classified the tomato.
The literal translation of the Japanese

term means ‘pleasant, savoury taste’
or ‘yummy,’ but that hardly gives you
Name:
much to go on. Let’s put it into terms

you can understand. Think fatty meats
like steak. Think seafood. Think aged
Source: www.tomatoandhealth.com
cheese – all carry the signature of
umami, and the list doesn’t end there.
Lesser known umami-containing
foods include such things as tomatoes,
Date:
beets, corn and soybeans. Go on, let

your tongue’s imagination run wild.
Source: www.foodrepublic.com

3 TO COOK OR NOT TO COOK, THAT’S THE DIFFERENCE!
3.1 ⁄ THE COOKING HYPOTHESIS
1 Put the words or phrases in the proper context and form.
to detoxify – root vegetables – to grill – over – to absorb – to chew – metabolic system –

to digest – raw – to alter
1 When we barbecue we grill raw meat
over an open fire.
2 Carrots, onions, garlic and potatoes are root vegetables .
3 Cooking alters the structure of food so that it can be absorbed
and digested more easily by our metabolic system .
We have to chew less on cooked food.
4 Raw kidney beans can be harmful to your health; when cooked, they are
detoxified .
2 Answer these questions about the text below. reading

a What did Prof R. Wrangham discover in the late 1990’s?
He discovered that over 1.5 million years ago, the brain of the Homo Erectus grew
more rapidly than that of other great apes.
b Which explanations underlie that theory?
– Cooking pre-digests the food, so it is possible to raise the intake of calories more
rapidly, which stimulates growth.
– Cooking detoxifies many potential sources of food.
– Consuming enough calories takes less time/energy.
c Look at the underlined words.
• Which lexical class do they belong to?
They are all adjectives.
• Which form is used here?
the comparative form

The cooking hypothesis
In the late 1990’s, Harvard University According to the Wrangham’s ‘cooking
professor Richard Wrangham discovered hypothesis’, the advent of cooked food
that the brain of the Homo Erectus started altered the course of human evolution.
to grow rapidly 1.6 million to 1.8 million Cooking, in effect, took part of the work
years ago in contrast to that of gorillas, of chewing and digestion and performed
chimpanzees and other great apes. The it for us outside of the body, using outside
underlying theory was that the first sources of energy. Also, since cooking
modern human species learned ‘how to detoxifies many potential sources of
roast meat and tuberous root vegetables food, the new technology cracked open a
over a fire. treasure trove of calories unavailable to
other animals. Freed from the necessity
Cooking, Wrangham argued, effectively of spending our days gathering large
predigested the food, making it easier quantities of raw food and then chewing
and more efficient for our guts to absorb (and chewing) it, humans could now
calories more rapidly. Since then, he and devote their time, and their metabolic
his colleagues have shown in lab studies resources, to other purposes, like creating
that animals grow up bigger and faster a culture.
when they eat cooked meat instead of raw
meat. advent: arrival
guts: digestive tract/intestines
treasure trove: a collection of valuable
items
tuberous: bearing or producing tubers
(tuber: underground stem of a plant)
Australopithecus Homo habilis Homo erectus Homo sapiens Homo sapiens

Neanderthaler sapiens
Adapted from: www.brainpickings.org

3.2 ⁄ FROM COOKING TO FOOD PROCESSING
1 Which word is used in the text to denote the following? reading
pantry – raw – edible – corporation – to credit – to deploy – obesity – novel – synthetic –

commodity
1 unprocessed raw
2 to believe, to accept as true to credit
3 product that can be traded commodity
4 a large company or group of companies corporation
5 not of natural origin synthetic
6 that can be eaten safely edible
7 to make use of to deploy
8 new novel
9 larder, storage room pantry
10 extremely overweight obesity
Our growing distance from any direct, physical engagement with the processes by
which the raw stuff of nature gets transformed into a cooked meal is changing our
understanding of what food is. Indeed, the idea that food has any connection to nature
or human work or imagination is hard to credit when it arrives in a neat package, fully
formed. Food becomes just another commodity, an abstraction. And as soon as that
happens we become easy prey for corporations selling synthetic versions of the real
thing – what I call edible food like substances.
Corporations cook very differently from

how people do (which is why we usually
call what they do ‘food processing’ instead
of cooking). They tend to use much more
sugar, fat, and salt than people cooking for
people do; they also deploy novel chemical
ingredients seldom found in pantries in
order to make their food last longer and look
fresher than it really is. So it will come as no
surprise that the decline in home cooking
closely tracks the rise in obesity and all the
chronic diseases linked to diet.
Adapted from: www.brainpickings.org

2 Read the text again. Decide whether these statements are true or false. If true, indicate in the reading
text, if false, correct the sentence.
1 We don’t have a good understanding of the characteristics of food because of the decline in
home cooking.
T – Our growing distance from any direct, physical engagement with the processes
by which the raw stuff of nature gets transformed into a cooked meal.
– The idea that food has any connection to nature or human work or imagination is
hard to credit when it arrives in a neat package.
2 The rise in obesity and chronic diseases is due to the food processing by large corporations.
T – They tend to use much more sugar, fat and salt g obesity.
– They deploy novel chemical ingredients in order to make their food last longer
and look fresher than it is g chronic diseases.
3.3 ⁄ FOOD STUFF
1 Brainstorm with your neighbour and add as many food collocations as you can think of. Look at
the examples below.
WAYS OF COOKING TYPES OF FOOD EATING
e.g. to bake bread e.g. junk food e.g. to eat out
2 Watch the clip. Make sure you can explain the 5-20 rule afterwards. listening
a Nutrients you want a lot of:
e.g. calcium.
If a food has 5% or less of the
daily value of a nutrient then that
food isn’t a good source of that
nutrient. A food with 20% or more
of a nutrient is a good source.
b Nutrients you may not want a lot of:
e.g. saturated fat or sodium.
Try to stick to 5% or less per serving, not 20%.

4 COOKING SHOWS
4.1 ⁄ THE PARADOX OF COOKING SHOWS
STRATEGY
Blogs can be used for all kinds of purposes:
– to share your expertise with the world (focus on information),
– to express your view on certain topics (focus on personal opinion),
– to advertise products or services, interact with customers (focus on promotion).
Blogs can be shaped in all kinds of ways. There are no formal rules. Nevertheless it’s wise
to ask yourself which kind of audience you are writing for, and to adapt your style (formal,
informal, familiar).
Source: www.mednet-tech.com
1 Read the following blog post. reading
a What is the aim of this blog post: giving information, expressing a personal opinion,
or promoting something?
The author wants to express his personal opinion on cooking.
b Underline the sentence(s) that explain(s) your choice.
c How does the author support this? Give three reasons.
– By referring to an authority in that field: Michael
Pollan (who cites survey data indicating that
American households spend, on average, 27 minutes
a day less on cooking than they did in the 1960s)
– By pointing out that the meaning of ‘cooking’ has
changed through time. Warming up a bowl of canned
soup can’t be called ‘cooking’, according to the writer.
– By making us aware that we watch cooking shows,
read cooking articles, food blogs and food websites as a substitute for the actual
cooking. The impression of participation satisfies us and we don’t have to invest
too much of our precious time.
d Why does the author promote actual cooking?
You learn kitchen skills. You are closer to your food. You understand the nuances of a
good diet. You save a lot of money.

Casual Kitchen
Cook More. Think More. Spend Less.
The Paradox of Cooking Shows

‘There are now millions of people
who spend more time watching
food being cooked on television
than they spend actually cooking it
themselves.’
If there are so many cooking

shows on TV, so many cookbooks
© Mr Pics / Shutterstock.com
and cooking articles offered up
by our media, and soooooo many
food blogs and food websites out
there, how can it be remotely
possible that people now cook
less than ever?
And yet it’s true. Pollan cites

survey data indicating that
American households spend, on
average, just 27 minutes a day
cooking, less than half what we
spent in the 1960s. Worse, today,
many households define ‘cooking’
in a way that’s generous to the
point of utter meaninglessness.
I’m sorry, but making a sandwich
or microwaving a bowl of canned
soup ain’t cooking. It’s just... not.
As a culture, we’re replacing

actual cooking with vicarious
cooking. But why?
One theory: watching someone

else cook is a lot easier than
actually cooking. Better still,
watching gives you a vague
feeling of participation that suffices for the real activity. You don’t even need to get up off
your couch.
Not to mention, there’s only a fixed amount of time in a day, right? So if you squander an
hour in front of the tube that’s an hour stolen from your day that you could have spent ...
cooking.
Yet all the benefits of cooking (learning kitchen skills, being closer to your food,
understanding the nuances of a good diet, saving lots of money, and so on), only come your
way if you actually practise cooking. It’s a skill. It’s no different from learning a new video
game, learning the various features of your latest iThing, learning the plot arc of your latest
TV show, or any of a number of other activities we (passively) spend our time on … if that’s
how you define learning.
Ironically, the passive, consumption-based activities are increasingly crowding out more
valuable, productive practices that we could learn during this time.
Posted by Daniel
vicarious: feeling as if one were taking
part in the experience of someone else
Source: casualkitchen.blogspot.be

4.2 ⁄ THE DOMESTIC GODDESS
NIGELLA LAWSON
Nigella Lawson was born in London in 1960. She studied at Oxford,
where she got a degree in medieval and modern languages.
She started her publishing career as an editor for The Sunday
Times. In 1985 she became The Spectator magazine’s restaurant
critic.
© Gareth Cattermole
She’s most famous though, for her bestselling cookery books and
programmes, which have won several awards.
1 Focus on the picture. Make some predictions about Nigella’s target audience and her cooking reading
style.
free answer
2 Now watch Nigella Lawson preparing a caramel croissant pudding and fill the gaps with the listening
appropriate word or phrase.
to whisk – to absorb – modest – smooth – to swirl – stale – to stir – to beat – to be scorched –

to burn – luscious
1 You have to swirl the pan about. You cannot stir ;
you don’t want the sugar to crystallize.
2 You don’t want the caramel to become gritty; you want it to be luscious
and smooth .
3 You want a dark amber caramel, so it’s possible to let it burn
slightly; you don’t want it to be scorched .
4 Whisk in the cream, the milk and add a shot of bourbon.
5 Use stale croissants which are not good for anything but a pudding.
6 Beat the eggs.
7 Let the croissants absorb the caramel custard.
8 Enjoy a very ‘ modest ’ portion of a perfect caramel pudding;
take just half!
3 Prove that Nigella takes her audience into account. Focus on the setting, the on-screen
persona, the manner of presenting and the phrasing to defend your point of view. listening
1 the setting: (possible answers) her own home (inviting the viewer into her life =>
returns after a night out, homely atmosphere, intimate lighting +background music )

2 the on-screen persona: she’s a TV cook, not a chef, nor a scientist => very humble
relaxed approach to cooking; she’s voluptuous, not caring about calories
3 the manner of presenting: charming, flirty, camera angles (close-ups of foods, fingers
and lips, spoon-licking) back up the seductive, sensual presentation style
4 the phrasing: sensory words: luscious, smooth, crave, angels + groans of pleasure
4 What is Nigella aiming at more: entertaining or informing her audience?
This is a good example of infotainment: information brought in an entertaining way. The entertaining
factor plays an important role here (as the previous answers prove). It’s obvious Nigella wants to seduce
her audience with this clip, but in the end people know how to prepare a caramel croissant pudding and
if they weren’t paying enough attention they can go to bbc.co.uk/food for the Nigella Express recipes.
4.3 ⁄ THE NAKED CHEF
On Jamie Oliver’s website you find a recipe for ‘a cracking burger’. Have a look at the picture and the
introduction to the recipe.
jamieoliver.com Find a recipe, ingredient, dish type …
HOME RECIPES RESTAURANTS VIDEOS NEWS&BLOGS FORUMS PROMOTIONS

Home > Recipes > A cracking burger
A cracking burger
+-----+-----+-----+-----+-----+
There’s nothing better than a

homemade burger. Everyone loves
them. They’re easy to make and,
if made with quality, fresh
ingredients (and not overladen with
greasy stuff), they certainly don’t
have to be unhealthy, especially
if served with a salad. Once
you’ve mastered this tasty basic
recipe, you can make it your own
with different herbs, spices and
toppings. The sky’s the limit –
that’s why cooking is so exciting.
Nutritional Information Amount per serving:
Calories Carbs Sugar Fat Saturates Protein

476 24% 41.5g 16% 5.3g 6% 22.0g 31% 7.8g 39% 26.1g 58%
Of an adult’s reference intake
Source: www.jamieoliver.com

1 What is important to Jamie, as far as food is concerned? Highlight words and phrases that reading
support your point of view.
Jamie tries to educate his audience by inspiring them to cook home-made, healthy
alternatives to processed meals and fast food. He aims to persuade people to eat
quality food and to use as many fresh ingredients as possible and provides nutritional
information.
By adding some extra ideas (make it your own) Jamie demonstrates his passion for
food and cooking which he wants to share with others (the sky’s the limit – cooking is
exciting), so they can make better food choices.
2 Have a look at the recipe and answer the questions. reading
Ingredients Method
12 Jacob’s cream To make your burger:

crackers Wrap the crackers in a tea towel and smash up until
fine, breaking up any big bits with your hands, and
8 sprigs of fresh put them into a large bowl.
flat-leaf parsley Finely chop the parsley, including the stalks. Add
the parsley, mustard, if using, and minced beef to
500 g quality minced
the bowl. Crack in the egg and add a good pinch of
beef
salt and pepper.
1 large free-range egg With clean hands, scrunch and mix everything up
well. Divide into 6 and pat and mould each piece
sea salt into a roundish shape about 2cm thick. Drizzle the
burgers with oil, put on a plate, cover and place in
freshly ground black
the fridge until needed (this helps them to firm up).
pepper
olive oil To cook your burger:

Preheat a large griddle or frying pan for about
1 cos or round lettuce 4 minutes on a high heat. Turn the heat down to
medium.
3 tomatoes Place the burgers on the griddle or in the pan and
use a spatula to lightly press down on them, making
1 red onion
sure the burger is in full contact. Cook them to
3-4 gherkins your liking for 3 or 4 minutes on each side – you
may need to cook them in two batches.
6 good-quality or
fresh burger buns To serve your burger:
Wash and dry a few small lettuce leaves, tearing up
the larger ones. Slice the tomatoes. Peel and finely
Optional: slice the red onion. Slice the gherkins lengthways
as finely as you can. Place all this on a platter and
6 slices Cheddar put in the middle of the table with plates, cutlery,
cheese ketchup and drinks.
Remove your burgers to another plate and carefully
2 heaped tablespoons wipe your pan or griddle clean with kitchen paper.
Dijon mustard Halve your burger buns and lightly toast them on
the griddle or in the pan. Also great with a chopped
salad.

a Highlight all kitchen utensils. What are they are used for?
e.g. A tea towel is used to wrap the crackers in.
– A bowl is used to put/add different ingredients in/to.
– A plate is used to put the burgers on.
– The griddle/The frying pan is used to cook the burgers/toast the burger buns.
– The spatula is used to press down on the burgers.
– A platter is used to put the vegetables on.
– Kitchen paper is used to wipe the pan or griddle clean.
b Find some verbs in the recipe that you can match with the following food items.
1 biscuits, crackers smash up, scrunch
2 herbs such as basil, chives, parsley chop
3 olive oil, lemon juice drizzle with
4 minced meat pat and mould
5 tomatoes, potatoes, onions peel and slice
3 Compare Jamie’s and Nigella’s approach of targeting their audiences in the most effective way. SPOKEN
Apart from the obvious differences, also focus on the similarities between both celebs. INTERACTION

4.4 ⁄ WHAT DO YOU THINK?
TASK
1 Write an opinion blog post on the way our food culture has changed for the better or for worse. writing
Try to persuade readers to adopt your point of view.
STRATEGY
Date:
To create an attractive persuasive blog post, you have to follow some guidelines.
• Choose a topic that interests the reader or that matters to him/her.
• Work out a structure before you start writing. Organize your thoughts.
– Start off with a paragraph that grabs the reader’s attention, mentions the topic and
its importance today. End the paragraph with your personal opinion.
– Add two to three paragraphs with arguments that support your point of view.
Name:
If possible, add examples to back up your arguments.

It’s very effective to use an argument against your side as well, if you can counter it
effectively.
– Repeat your opinion and say why it is correct, useful or memorable.
Call to action or use a punch line to round it off.
• Create a title that attracts the reader’s attention in an RSS reader or search engine
result page.
Blog post checklist me classmate
1 Content
• I checked whether the topic is interesting/important to the
target audience.
• I worked out a structure before I started writing.
• The opening paragraph grabs the the attention, discloses the
topic of the blog post and my opinion.
• The body paragraphs begin with a topic sentence, the
argumentation is convincing, examples are given as proof of
fact.
• Optional: a counter argument is used that is refuted.
• The conclusion echoes my point of view and calls to action.
• The title attracts the reader’s attention in an RSS or search
engine.
Class:
2 Language
• The blog post has been proofread for grammar, spelling and
punctuation.
• The language is clear and to the point.
3 Style
Number:
• The style is adapted to the target audience.

• Special attention has been paid to the use of sensory words.
Feedback
2 Now adapt the blog posts if necessary and post them. writing

5 CELEBRATIONS AROUND THE WORLD
5.1 ⁄ CHRISTMAS DINNER
CHRISTMAS FOOD
You’re about to watch a scene, featuring English
stand-up comedian Michael McIntyre in 2009.
© Featureflash / Shutterstock.com
In his Comedy Roadshow on BBC 1 he did a piece
on Christmas food.
Watch the sketch and answer the following questions. listening
a Michael McIntyre claims Christians differ from other religions when it comes to their relationship
with food. Can you explain?
Other religions starve themselves; Christians eat to excess and stuff themselves.
b The comedian mentions some Christian festivals in his show. What special foods and beverages
does he connect them with?
1 Shrove Tuesday: pancakes
2 Good Friday: hot cross buns
3 Easter: chocolate eggs
4 Christmas: mulled wine, hot wine / Brussels sprouts = fart balls / turkey (dry,
flavourless meat) / cranberry sauce, gravy, stuffing, bread sauce,
crackers
5.2 ⁄ CULTURAL/RELIGIOUS FOOD TRADITIONS IN THE WORLD
1 In a lot of cultures and religions food is used to celebrate special occasions. In groups decide
on a tradition. Search the web or the library to find out more about the cultural/religious
aspects of that particular food tradition.
Examples of cultural/religious traditions in which

food plays a major role: Chanukah – Passover –
The Sugar Feast – Thanksgiving – Halloween –
Chinese New Year – St. Andrew’s Day –
St. Patrick’s Day – Diwali – Burning Man – …

2 Prepare a presentation on a cultural or religious tradition in which food plays a major role. speaking
Make sure the following components are present.
1 An introduction to the cultural/religious tradition.
• What is the origin?
• What is being celebrated and why?
2 A description of the celebration.
• Who is involved?
• What food and drink is being served?
• How/where is the food eaten and with whom?
3 A conclusion with:
• personal thoughts/emotions,
• a present-day reflection.
Present your findings to the class, using PowerPoint or Prezi. Follow the rules! Cite all your
sources. If possible, bring some typical food to class for everyone to taste (no alcohol)!
3 These are some useful presentation tips.
a What would you say? Prepare individually, afterwards check your answers.
1 to grab the attention of an audience?
2 to begin a presentation?
3 to introduce yourself?
4 to introduce another speaker?
5 to indicate the basic structure of the presentation?
6 to make clear how questions will be dealt with?
7 to make sure the audience is following?
8 to end a presentation?
9 to refer to photos, graphs, … ?
b Suppose you had to represent your school in a contest, how would you structure your
presentation? Put the phrases/sentences in the correct order.
1 If you have any questions, you can ask them at the end of the presentation.
2 My name is … .
3 I will start off with … later on I will …
4 Good morning.
5 I am a student of …
6 To round off I want to …
7 The next point I'd like to make is …
8 This morning I’d like to …

9 Up till here the first item. I hope everything is clear.
TASK
10 If I could have everybody’s attention!
1 2 3 4 5 6 7 8 9 10
10 4 2 5 8 3 1 9 7 6
4 Are you well-prepared?
Number:
Presentation preparation checklist
1 Content
An introduction to the cultural/religious tradition
• What is the origin?
• What is being celebrated and why?
A description of the celebration
Class:
• Who is involved?
• What food and drink is being served?
• How/where is the food eaten and with whom?
A conclusion with:
• personal thoughts/emotions,
• a present-day reflection.
2 Language
Good use of phrases for presentation
3 PowerPoint or Prezi presentation
• Keywords
• Focus on essential message, not frills
• Functional photos of high quality
4 References of the sources
• URL of Internet sources
• Title, author, publishing company, date of publication etc.
5 Write a comment on one of the presentations and post it on the blog. writing
STRATEGY
You write a blog comment to express an individual viewpoint. There are different reasons
for writing blog comments.
Name:
• You may want to express your appreciation for someone’s work.

• You may disagree and feel like writing a reaction/comment.
• You may want to answer a question.
Make clear in the introduction which presentation you are referring to and give your point
of view. Be specific.
Give some reasons to prove why you think your point of view is correct. If you disagree with
someone, attack the ideas, not the person!
Date:
To end, you can repeat your point of view, bring up aspects or questions that haven’t been
discussed yet, and offer solutions.
Remember: a blogpost is a shackle in a communicative chain!

TASK
Blog comment checklist me classmate
1 Content
• I have chosen an attractive title that echoes the original text.
• The introduction refers to the source I want to comment upon.
• I represent the ideas of the author correctly.
Date:
• I clearly state my personal point of view: admiration,

acceptance, rejection …
• I use strong arguments to defend my point of view.
• I don’t attack persons, but ideas.
2 Structure
• My introduction summarizes the original text and introduces my
point of view.
Name:
• Each body paragraph deals with another item I comment upon.

• Joining words are used to link the paragraphs logically.
• The conclusion echoes my point of view and points at
possibilities.
3 Language
• There is a lot of variation in sentence structure and word choice.
• The comment has been proofread on grammar, spelling and
punctuation.
Feedback
Class:
Number:

6 FOOD REVOLUTIONS
DID YOU KNOW?

In December 1931 Winston Churchill’s view on the future was
published in Strand Magazine under the title ‘Fifty Years Hence’.
When you read that text, you will see he was really a visionary.
‘We shall escape the absurdity of growing a whole chicken in
order to eat the breast or wing, by growing these parts separately
under a suitable medium. Synthetic food will, of course, (…) be
used in the future. (…)The new foods will from the outset be
practically indistinguishable from the natural products, and any
changes will be so gradual as to escape observation.’
Source: teachingamericanhistory.org
6.1 ⁄ THE GENE REVOLUTION
1 Read the following text carefully and underline the words you don’t understand. Then match
reading
the words to the explanations below. Look up the words you still don’t understand.
semi-detached – regulate – select – pollutant – patty – to date – reduction – stringent –

livestock – barren – nutrient – to stomach – to culture – to butcher – prior to – affordable –
novel – conversion – assessment – welfare – saturated fat – pasture – viable –
carnivorous – palatable
1 developed in an artificial environment outside a living organism in vitro
2 choose for special qualifications select
3 thin, round piece of minced meat patty
4 process of changing from one system to another conversion
5 not fertile barren
6 grass-land where animals can feed pasture
7 to keep tissue cells, bacteria etc. in a condition to grow to culture
8 to slaughter or dress animals for the market to butcher
9 decrease reduction
10 material that contaminates soil, water or air pollutant
11 flesh/meat-eating carnivorous
12 farm animals livestock
13 health and happiness welfare
14 only partly connected to something semi-detached
15 reasonably priced, within one’s financial means affordable
16 with an agreeable taste palatable

17 a substance animals, plants and human beings need for living and growing nutrient
18 fat that increases the cholesterol level in the blood saturated fat
19 to control by means of rules or laws regulate
20 capable of succeeding viable
21 new novel
22 strict, severe stringent
23 rating, judgment assessment
24 earlier in time than prior to
25 up till now to date
26 to accept without problems to stomach
2 Read the text a second time. Are the following statements true (T), false (F) or not in the text
reading
(N)? If they are true, highlight the passage. If they are false, explain in your own words what
the text says.
1 The world’s forests could disappear because of future demand for beef.
T : ‘The future appetite for beef alone, for instance, could easily lead to the conversion of
much of the world’s remaining forests to barren pastures by the end of this century.’
2 The press conference was held to show the world that there is an alternative to farm-raised
beef.
F: They wanted to show the world that the technology to make lab-grown meat is
available (proof of principle); artificial meat may be available within five to ten years.
3 Professor Post also points out that lab-cultured meat will result in lower methane production,
which contributes to climate change.
4 The professor is now working on improving the flavour by cultivating fat tissue.
T: ‘Professor Post said that it is possible to add fatty tissue to the fibres to make
them more palatable (…).’
5 There is still a problem with putting artificial meat on the market as we cannot digest it.
F: The question is whether the public is ready/willing to eat artificial meat.
6 Cultured meat can’t be sold yet because trials to assess the safety, scheduled by the EU, have
to take place first.
F: These trials aren’t scheduled yet (‘no such application to date’).

‘IN VITRO’ BEEF -
IT’S THE MEAT OF THE FUTURE
Steve Connor
Asked the cost of a regular beefburger, you might guess around £3 ... with fries. But a
select group has been fed a £250,000 patty. What’s the difference? This one was grown in a
laboratory – from a cow’s stem cells.
The scientist behind the ‘in vitro’ burger, Mark Post (a medical physiologist at Maastricht
University in the Netherlands), believes synthetic meat could help to save the world from
the growing consumer demand for beef, lamb, pork and chicken. The future appetite
for beef alone, for instance, could easily lead to the conversion of much of the world’s
remaining forests to barren pastures by the end of this century.
© Pressassociation © POOL/Reuters/Corbis
Professor Mark Post shows the world's first

lab-grown beef burger during a launch event
The precious patty was made in west London August 5, 2013.
of some 3,000 strips of artificial
beef, each the size of a rice
grain, grown from bovine stem 120
cells cultured in the laboratory. Beef Sheep Pork Poultry Cultured meat
Scientists believe the public 100

‘GHG’ is greenhouse gas emissions
demonstration was ‘proof of

principle’, possibly leading to 80
% of the highest impact
artificial meat being sold in

supermarkets within five to ten
60
years.
40
Stem cells taken from just one
animal could, in theory, be used
20
to make a million times more
meat than could be butchered
0
from a single beef carcass. Energy use GHG emissions Land use Water use
The reduction in the need for

A 2011 analysis estimating various environmental impacts of meat
land, water and feed, as well production found that lab cultivation would beat other sources in
as the decrease in greenhouse almost every category
gases and other environmental (Source: pubs.acs.org)

pollutants, would change the environmental footprint of meat eating.
Artificial meat could make a

carnivorous diet more acceptable Estimated world livestock numbers (million head)
to the green movement as well
% change
as to vegetarians opposed to 1990 2000 2010
1990-2010
livestock farming on animal-
welfare grounds. Animal-rights Bovine 1447 1479 1623 12
organisations have already given Porcine 856 899 966 13
their qualified approval to the Poultry 11792 16078 21489 82
idea, and some vegetarians have
Ovine 1799 1811 2000 11
said they would be happy to eat
it, given its semi-detached status www.fao.org
from the real thing.
By 2050, according to the Food and Agriculture Organisation, the world will be eating twice
as much meat as we eat now, primarily driven by the increased demand from a growing
middle class in China and other developing nations.
Yet there are still formidable technical problems in turning artificial meat into a desirable,
and affordable, consumer product. The first of these is that real meat is composed of a
variety of different cells, not just the meaty fibres.
Professor Post said that it is possible to add fatty tissue to the fibres to make them more
palatable, as well as other nutrients to make the synthetic meat as nutritious as real meat,
and possibly even healthier by reducing the saturated fats.
The Food Standards Agency said that before going on sale, artificial meat would need
regulatory approval. The manufacturers would have to prove that all the necessary safety
tests had been carried out.
‘In vitro or cultured meat is not yet commercially viable, but the technology used to
produce cultured meat could be advanced enough for trials to take place. Any novel
food, or food produced using a novel production process, must undergo a stringent and
independent safety assessment before it is placed on the market,’ a spokeswoman said.
‘Anyone seeking approval of an in vitro meat product

bovine: relating to cattle would have to provide a dossier of evidence to show that
fibre: a thread-like series of cells the product is safe, nutritionally equivalent to existing
greenhouse gases: gases such as carbon
dioxide, methane, ozone etc. that are
meat products, and will not mislead the consumer. This
responsible for the absorption of solar would be evaluated under the EU regulation for novel
radiation foods, prior to a decision on authorisation. There have
ovine: relating to sheep
been no such applications to date,’ she said.
physiologist: scientist who studies the
organic processes of an organism
porcine: relating to pigs However, apart from the technical, regulatory and
stem cell: an undifferentiated cell commercial problems of bringing artificial meat
that has the potential to develop into
specialized cells to market, the big question is whether the public
will stomach eating something that started off in a
laboratory.
Source: www.independent.co.uk

3 Interpret text, graph and table. reading
a The graph shows the impact of the production of different types of meat on our environment.
• Which type of meat pollutes the most? beef
• Which type pollutes the least? cultured meat
b Focus on the cultured meat and say in which field:
• the environmental impact is the highest. energy use
• the environmental impact is the lowest. land use
c Explain the meaning of the table in your own words.
It shows the evolution in world livestock between 1990 and 2010 in millions of heads.
d What is the overall trend for meat consumption?
It has risen by at least 10% in twenty years.
e Which type of meat is asked for most worldwide?
poultry
f What does the text say about future meat consumption?
‘By 2050, according to the FAO, the world will be eating twice as much meat as we
eat now; primarily driven by the increased demand from a growing middle class in
China and other developing nations.’
g Try to explain why there is such a large difference in the demand for certain types of meat
worldwide.
The difference can be explained if we take religions, cultural differences and
economic factors into account. For some religions pork is not halal. The Jewish and
Islamic slaughter sheep ritually. For some regions beef is too expensive.
4 Discuss with your partner/in groups. SPOKEN

INTERACTION
a Would you try lab-grown meat? Why (not)?
b Do you think lab-cultured meat could bring solutions? Which ones?
c Do you see any disadvantages or dangers? Explain.
6.2 ⁄ THE PATENTING DILEMMA
1 Watch the clip and complete the text. listening

Some 200 years ago patenting of life/food crops was not allowed on moral grounds .
In the 1930’s, plant breeders were given the right to patent their work ,
but the patent protection did not extend to the next generations of seeds .
In 1978, Dr A. Jacobardi took the 1st living organism (an oil eating microbe) to the patent office.

a How did the US patent office react?
It rejected his request. He couldn’t patent a part of nature.
b How did the Supreme Court react?
With a one vote majority decision it allowed the patenting of a genetically
engineered microbe.
Since then the flood gates have been
opened for genetic engineering. The Drug
Administration suggested patenting human
genes and human body parts .
The companies would like to say: ‘we are
patenting the gene and wherever own
anything we put it in .'
The issue of patenting life has never been voted
on by the people or the Congress of the US .
What does that imply?
It actually means giving corporations the power to own and control the species of the earth.
In the 1990’s, when the stock market was running up, what did the US pesticide industry do?
The US pesticide industry bought the US seed industry, for all intents and purposes.
Corporations begin patenting not only GMO seeds, but seeds that haven’t been genetically
engineered .
The only requirement is that they have not been patented before .
The US government has tried to save seeds to preserve biodiversity .
What have the companies done?
Companies have gone into the seed banks looking for seeds that have not been
patented yet, and then patented them.
It is estimated that Monsanto owns 11,000 patents .
Why would corporations do this?
Critics say it's because then they can take the one seed they want to use to replace all
these seeds, and they will own the market place.
2 Discuss with your partner/ in groups. SPOKEN

INTERACTION
a Why patent an invention?
b Do you think one should patent life (crops,

livestock, humans)? Why (not)?
c Should patenting be limited in time, or in amount?

7 POWER OF FOOD
7.1 ⁄ FOOD AS A WEAPON OF WAR
1 What do you think? SPOKEN

INTERACTION
a Discuss with your partner how food
can be a weapon of war.
b What does this photo refer to?

What does that mean?
to an embargo, a prohibition
by the government to trade
with a certain nation/region for
economic or political purposes
2 Now read the text below and answer the following questions.
reading
a Rephrase in your own words: ‘Starvation destroys an army more often than does battle, and
hunger is more savage than the sword.’
– There are more people who die in a war because they don’t have enough food than
there are people who are killed while fighting.
– Not having enough food is crueller than being hurt by a sword.
b Do you agree with those statements? Why (not)?
c Why was food shortage so devastating for armies in the past?
Armies had to march long distances and needed enough energy to carry their
weapons as well; if there wasn’t enough food, they couldn’t function properly.
How has food been a weapon of war?

3 comments
If you ask yourself the question: What’s the most devastating weapon in the whole of history?
People would probably say the atom bomb or the machine gun or something like that. But I
think if you really do the numbers, the weapon that’s probably been most devastating is ac-
tually food. And this is something that was recognized as long ago as the Roman period. One
Roman writer in the fourth century AD said, ‘Starvation destroys an army more often than does
battle, and hunger is more savage than the sword.’
This is because in the old days you had armies marching around, and you had to give them
food so they could keep moving around. You had to give them food so they’d have enough en-
ergy to wave their weapons, so food was basically fuel. It was a kind of ammunition because it
was what powered the army. Generals who weren’t able to cope with the logistics of providing
enough food for their soldiers wouldn’t even get to the battlefield to fight the battle.
If you look at the history of military conflict, there are a lot of battles which are forced upon one
of the participants because they don’t have enough food, and there are a lot of conflicts where
the inability to maintain the flow of food actually affects the outcome.
Source: www.alternet.org

DID YOU KNOW?
Control of food supplies during war is important because wars disrupt the seasonal pattern
of growing crops, displace farming populations, and prevent the transport of food within the
area of conflict. The economic costs of war may so impoverish citizens and local govern-
ments that they are unable to purchase or distribute needed food, even if it is available. A
major focus of the Marshall Plan for Europe after the Second World War was to prevent the
kind of starvation and social upheaval that had followed World War I.
Source: Saltveit, Mikal E. ‘Food as a Weapon of War’ www.encyclopedia.com
3 Watch the Disney clip. listening
a What was Disney aiming to do with this cartoon? Choose the correct option.
Describing the role of farming/farmers in America in the 1940’s.

Stressing the importance of the American agricultural output.
✓ Making propaganda to boost American morale.
b What impact did the pictures/drawings and music have on you?
free answer
c The clip appeals to the viewer’s emotions by using a colourful vocabulary.
1 How is the enemy described?
the savage enemy of freedom, the cruel aggressor, ruthless activist hordes
2 Which words are used for the farm machinery?
battalions of combines, regiments of trucks, divisions of corn pickers, potato
diggers, planting machines, columns of milking machines
3 To which word field do all these words belong?
to the field of army/war
d Who is the enemy? How do you know that?
The Germans. We hear it on several occasions and see the swastika as well.
e When Disney describes the wheat production, he uses comparisons. Which ones?
America produces enough wheat:
– to snow under the entire German Panzer army;
– to build Egyptian pyramids along the entire length of the Suez canal;
– to knit a spaghetti sweater for mother earth.
f He does so with other American (farm) products too. Name three of them.
corn, soy beans, potatoes, tomatoes, fruit juice, milk, meat (beef), fats and oils, eggs, pigs
g Why does he exaggerate so much? What is the message he tries to pass on to the viewers
over and over again?
America will defeat the Germans because the American farmers will produce enough
food to win the war. Food is freedom!

h Do you agree with Disney’s viewpoint?
free answer
7.2 ⁄ FOOD AS A MEANS OF PRESSURE
DID YOU KNOW?

Gitmo = Guantanamo Bay US military prison in Cuba
In 2002 the prison camp was established to detain prisoners accused of war crimes.
DEAD GITMO DETAINEE

An Argument for its Closing + Share 6 Print
© Belga/AFP
In 2012 Adnan Latif died at Guantánamo after being held over 10 years without
charge – despite a judge’s order that he be released.
Latif protested his treatment with a hunger strike and poetry; these lines were
cleared by government censors and serve as a tragic reminder of the urgent need to
end indefinite detention and close the prison.
On hunger strike
They are artists of torture,
They are artists of pain and fatigue,
They are artists of insults
and humiliation.
Where is the world to save us
from torture?
Where is the world to save us
from the fire and sadness?
Where is the world to save
the hunger strikers?
Source: blog.amnestyusa.org

1 Read the poem ‘On hunger strike’. reading
a Who are ‘they’?
American soldiers guarding the prisoners and the American government.
b Why are they called ‘artists’?
Because they are creative at finding new methods of torturing the prisoners, wearing
them out, and inventing new ways to insult and humiliate them.
c Why does the author use rhetorical questions?
To get the reader thinking, to appeal to his conscience.
d What do we have to think about?
Why don’t we save the hunger strikers from torture, fire and sadness?
2 Discuss. SPOKEN
INTERACTION
a Which people/groups of people use hunger strike as a weapon?
b What do you think of such actions? Are they acceptable? Why (not)?
c In your opinion should hunger strikers be force-fed to keep them alive? Why (not)?
© Michel Setboun/Corbis
Former political prisoners of the communist regime in Tirane stage a hunger strike.

TASK
8 LOG ON TO THE BLOGS
1 Use the checklist below to prepare your blog review.
Weblog checklist me classmate

1 Format
The blog has been set up and includes:
• a header,
Number:
• an ‘about’ page,
• a sidebar,
• possibly a footer,
• comment options.
2 Content
• Every author has created at least two posts.
Class:
• The tips for creating good content have been followed.
3 Language
• The blog post has been proofread for grammar, spelling and
punctuation.
• The language is clear and to the point.
4 Style
The style is adapted to the target audience (= peers).
5 Design
• The background doesn’t detract from the content, but supports
it.
• Media (images, audio and video) are used effectively.
2 Look at the food weblogs of the other groups in your class. Choose one weblog to look at in writing
more detail. Focus on the content, the design, the links etc. Make sure all groups are covered!
Work in pairs to answer the following questions.
a What do you think is the most impressive part of this blog? You may have been blown away by
a certain post, the writing style, the design, the use of audio/video material, the photographs
etc.
b Explain why you think this element is so strong.
c Are there parts you didn’t really understand?

Maybe the blog contains a post which is really confusing. Maybe there are some links or pic-
Name:
tures that don’t really match the post they belong to.
d Can you give some suggestions on how the other group can improve that part?
e Does this blog meet all the requirements mentioned in the checklist?
f If not, which ones have to be added/looked at?
3 Post the review on the weblog.

Date:

9 PIT STOP
9.1 ⁄ DESCRIBING FOOD
To increase the appetite, authors of cookbooks, cooking reviews and hosts of shows often use
sensory adjectives or colourful adverbs.
1 Place the following adjectives in the proper box. Use a dictionary when necessary.
slimy – bitter – salty – burnt – fresh – tasty – acid – tough – spicy – rotten – mild – savoury –
greasy – tender – yummy – appetising – bland – juicy – dry – attractive – sour – colourful –
bubbly – grainy – rubbery – sweet – aromatic – crisp – fluffy – sticky – sharp
APPEARANCE TASTE
possible answers: appetising, attractive, spicy, salty, sweet, sour, acid, bitter,
colourful, fresh, greasy, slimy sharp, mild, savoury, bland, yummy,
tasty, dry, juicy

ODOUR TEXTURE
aromatic, rotten, burnt tough, tender, bubbly, fluffy, grainy,
rubbery, crisp, sticky
2 Make your point. Complete the sentences using a comparative or superlative form.
1 tasty Which tapa do you think is ... : the prawn or the scallop? tastier
2 smooth Stir constantly to get the ... pudding possible. smoothest
3 old Take that bundle of carrots first. It’s the ... one. older/oldest
4 infamous Gordon Ramsay is ... for his bad behaviour. most infamous
5 bad Adding salt will only make the dish ... . worse
6 modest I would appreciate a ... portion. I don’t like to overeat! more modest
7 less The ... I can say is that the food was excellent, but least
extremely expensive.
3 What can you conclude?
1 To compare two things we use the

comparative form.
2 To compare three or more things we use the .

superlative
4 Put the adjectives in the correct form: comparative or superlative.
1 I think eating mussels is (bad) than eating sprouts. worse
2 Food pairing is the (late) trend in cooking. latest
3 My mother used to cook a lot. Nowadays she cooks (little and little). less and less
4 A truffle is one of the (expensive) ingredients in the kitchen. most expensive

5 Those edible insects are the (bad) things I ever tasted. worst
6 Generally speaking, the (old) the chefs, the (old-fashioned) the menus. older
more old-fashioned
7 That is the (noisy) pub I have ever visited. noisiest
8 (Few) people have large families these days. fewer
5 Fill in the adjective or adverb form.
adverbs
Verbs are usually combined with .
Static verbs (be, become, feel, get, look, seem, smell, sound) are used with an adjective .
1 This dish smells (nice) and tastes (wonderful). The chef has cooked (excellent).
nice wonderful excellently
2 You have to eat (healthy) if you don’t want to gain weight (quick).
healthily quickly
3 The kitchen sounds rather (noisy). It sounds like something has gone (wrong).
noisy wrong
9.2 ⁄ PAST EXPERIENCES
Use modals to describe five childhood experiences.
Modals to express past habits
used to • On Sundays, my grandmother used to prepare roast beef. habit + action verb
• I used to hate sitting at the dinner table for hours. state + static verb
would • From time to time, the children would be excused and could repeated past
go and play outside. actions (but not
states)
+ action verb
Not to be confused with to be used to
! e.g. My grandpa was used to drinking a bottle of wine. (= was accustomed to)

120
dairy 10
fruit and vegetables
ingredients grains and nuts
liquids
meat and fish
to beat eggs, cream …

bitter
to chop onions,
salty vegetables …
basic tastes
sour to measure ingredients
HELP TRACK
sweet to mould/knead dough

CHARACTERISTICS HOME COOKING preparation
to peel potatoes,
10.1 ⁄ VOCABULARY: FOOD
grainy/crispy/
OF FOOD a banana …
crunchy to slice tomatoes …
hard/tough texture to whip cream, egg
rubbery whites …
soft/creamy
to bake bread, a cake …
to boil water, an egg …
to fry eggs, bacon …
cooking
FOOD to grill fish, meat …
to roast meat, potatoes …
to steam vegetables …
THE BELLY RULES THE MIND

health foods
natural food to drink/sip water, tea …
organic food beverages
to quench (your thirst)
canned food TYPES OF FOOD CONSUMPTION
to crave / a craving
enriched food
to eat (something)
fast food processed food
meals to eat in vs. to eat out
frozen food
to eat yourself sick
junk food
to stuff yourself
UNIT 3
general characteristics general characteristics
juicy dry
fresh stale
cooked raw
natural synthetic
saturated (fat) unsaturated (fat)
edible inedible
taste and smell taste and smell

mild sharp (pungent)
mild spicy
aromatic odourless
texture texture
smooth rough
tender (meat) tough (meat)
opinion opinion
tasty tasteless
savoury (tasty) bland
flavourful / flavoursome flavourless
appetizing unappetizing
yummy disgusting
SYNONYMS
current modern up-to-date

obesity overweight plumpness
to gear up to provide to supply
improperly clumsily inadequately
carnivorous predatory flesh-eating
contaminated infected polluted
unattended abandoned left alone
infamous unhealthy unsound
snob pretender highbrow
to further to advance to stimulate
to socialize to entertain to get around
to offend to irritate to make angry
probably undoubtedly apparently
reward compensation bonus

TALKING ABOUT PAST HABITS
• On Sundays, my grandmother used to prepare roast beef.
• I used to hate sitting at the dinner table for hours.
• From time to time, the children would be excused and could go and play outside.
10.2 ⁄ USEFUL PHRASES
Phrases for presentations

Grabbing the audience’s • If I could have everybody’s attention.
attention • Shall we start?
• Eh, … right. Let’s begin.
Beginning a presentation • Opening statement:
– Good morning/evening ladies and gentlemen, ...
– Welcome everyone, ...
– Hello everyone, ...
• Purpose of presentation and introduction of subject:
– Today I/we am/are going to talk about …
– This afternoon I’d like to report on ...
– This morning I’d like to present our findings.
Introducing the speaker • Introducing yourself:
– Let me introduce myself.
– My name is …, I’m at student at …
– I am a researcher from …
• Introducing a guest:
– I am very proud to introduce … , who is chairman of …
– I’m happy to turn the floor over to … , manager of …
Handling questions • Interruptions are permissable:
– Please feel free to interrupt me if you have questions.
• No interruptions during the presentation:
– There will be time to ask questions at the end of the
presentation.
– Perhaps we can leave any questions you have until the end.
Indicating the basic • My/our presentation is divided into … parts.
structure • First … , secondly … , … , finally … .
• I will not speak about … because …
Keeping your audience • This leads me to my next point.
with you
Ending a presentation • To round the presentation off, I want …
• That brings me to the end of my presentation.
• To summarize …
• To return to the original question …
Language for visuals • If you look at this photo/drawing, you will see …
• This graph shows you …
• This chart illustrates …

11 TRACK YOUR PROGRESS
UNIT 3 My opinion Teacher’s

opinion
Name:
very well
very well
improve
improve
Class:
should
should
okay
okay
MY COMPETENCES
Grammar I can express past habits by means of the
modals ‘used to’ and ‘would’. (1.3, 9.2)
I can use adjectives in the comparative and
superlative form. (9.1)
I can use adjectives and adverbs in sentences.
(9.1)
Vocabulary I can derive the meaning of words on food and
eating from the context. (1.1, 3.2, 4.2, 4.3)
I can insert words in proper contexts.
(1.2, 3.1, 3.2, 4.1, 6.1)
I can use appropriate expressions on food and
eating. (3.3)
Functional practice: I can use proper phrases to grab the attention
language in social of the audience, begin a presentation,
situations introduce the speaker, deal with questions,
indicate the basic structure, keep the audience
with me, end a presentation, refer to visuals.
(5.2)
Communication I can customize a blog. (2)
strategies I can fill in an ‘about’ page. (2)
I can post entries. (2)
Sociocultural I can share the knowledge of a culture/
aspects of language religion. (5.2)
MY SKILLS
Listening I can listen and summarize/rephrase the
content. (3.3)
I understand the importance of assessing your
target audience. (4.2)
I can listen for information. (5.1, 6.2)
I can recognize the elements that are used to
convince the listener/viewer in propaganda
clips. (7.1)
Reading I can recognize the difference between factual
information and personal opinions in blogs.
(1.3, 4.1)
I can interpret graphs and tables. (1.3, 6.1)
I can read for detail. (3.1, 4.3, 7.1)
I can answer true/false questions on a text.
(3.2, 6.1)
I can pick the keywords from a blog to form an
idea of the basic message. (4.3)

UNIT 3 My opinion Teacher’s
opinion
Name:
very well
very well
improve
improve
Class:
should
should
okay
okay
I can analyse a poem. (7.2)
Spoken I can discuss subjects such as lab-grown meat
interaction (6.1), patenting human life (genes) (6.2), food
as a weapon (7.1), hunger strikes (7.2).
I can discuss my personal opinion on food and
eating habits. (1.2)
Speaking I can report on other people's past habits. (1.3)
I can present a cultural or religious tradition in
which food plays a major role. (5.2)
Writing I can write an opinion blog post. (4.4)
I can write a comment on a presentation. (5.2)
I can write a review on a blog. (8.2)
MY ATTITUDES
Motivation I am motivated to work in team.
I am motivated to get good results.
Work attitude I work actively, both in class and at home.
I do what I am supposed to do:
• I take responsibility for my part in group
projects.
• I respect deadlines.
Social attitude I can work in a team:
• I come up with interesting/realistic ideas.
• I give each member the necessary credit.
• I deal with criticism in a constructive way.
FEEDBACK

On Track 5 Unit 3 Correction Key

Uploaded by

Document Information

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

On Track 5 Unit 3 Correction Key

Uploaded by

Copyright:

Available Formats

EATING: ‘a code of messages

about selves and status, role

UNIT 3: THE BELLY RULES THE MIND

1.1 ⁄ WHY DO YOU EAT?

When asked why we eat, most people will answer that

1 Read the web quotes on functions of food and say reading

i The associations that are formed between

Italians with pizza and Parmesan cheese.

J Chicken is probably my favourite muscle

84 THE BELLY RULES THE MIND UNIT 3

1 current modern universal up-to-date

2 obesity cellulite overweight plumpness

3 to gear up to provide to shift to supply

4 appetizer starter dip snack

5 improperly clumsily inadequately unfairly

6 carnivorous predatory meat-eating bloodthirsty

7 contaminated infected polluted harmed

8 unattended abandoned unsupervised unapproachable

9 infamous unhealthy notorious unsound

10 snob pretender steward elitist

11 to further to hasten to advance to stimulate

12 to socialize to adjust to entertain to get around

13 to offend to upset to irritate to make angry

14 probably undoubtedly at first sight apparently

15 reward compensation bonus gift

Biological function Giving energy D

Providing material for tissue building, growth and repair J

Regulating the body processes: nervous system, digestion,

Protecting from diseases A

Socio-cultural function Means to develop social relationships (family, friends,

Status symbol showing class divide G

Expression of cultural identity I

Emotional function Way to cope with negative emotions (sadness, boredom,

Way to reward yourself and others K

Instant gratification of impulses E

UNIT 3 THE BELLY RULES THE MIND 85

crave – graze – stuff – perk up – indulge

different types of fruit.

you will keep your hunger under control.

to indulge in chocolate, salty chips, cheese or alcohol on an occasional level.

It’ll prevent you from feeling anxious and deprived.

2 Do the test and compare your answers with a classmate’s. SPOKEN

Do you eat when you are stressed or anxious about an

Do you graze when you are bored?

Do you indulge when you are with friends or family, or at

Do you tend to have specific food cravings?

How often do you stuff yourself to either avoid wasting food or

How often do you find yourself eating in an attempt to perk up

86 THE BELLY RULES THE MIND UNIT 3

14-20: It is likely you have a serious

7-13: You have a tendency toward

0-6: You do not seem to have a

Adapted from: www.nutrition411.com

b Do you usually fill in tests like this in magazines/online? Why (not)?

c Is it wise to publish questionnaires like this in magazines/online? Why (not)?

1.3 ⁄ CHANGING EATING HABITS

UNIT 3 THE BELLY RULES THE MIND 87

b Indicate in the text how you came to that conclusion.

research g but we don’t have references to sources, so we can’t be sure!

(test group, date, university/organisation/centre).

c Do you agree with Dr Hyman’s view? Why (not)?

No time for families to bond

In 1900, 2 percent of meals were

Research shows that children