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Britain - Food and drinks


Klausimas #1


What kind of cooking is involved in traditional national dishes in Britain?



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Klausimas #2


Which of these is sometimes regarded as the modern national dish in Britain?



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Klausimas #3


What kinds of dishes does a 'greasy spoon' most typically serve?



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Klausimas #4


Which kinds of dish on a restaurant menu are most likely to be given English names?



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Klausimas #5


Which of these drinks is most frequently served in a pub?



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Klausimas #6


What would be the reaction of most British people if you said 'I got very drunk last night'?



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Klausimas #7


If a British person mentions 'the local', to what is he or she probably referring?



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Klausimas #8


Put the following clauses into the correct order to complete a paragraph summarizing British attitudes to food.

 

British life does not revolve around food. This is because of the attitude to food which prevailed fifty years ago.



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Klausimas #9


Match. British words and phrases

Find the word or phrase which is used to mean or describe:



1    a kind of food or drink which is regarded as essential ... ... bland
2    not really tasting of anything ... ... an inn
3    a day trip to France or Belgium mainly for the purpose of buying alcohol ... ... a staple
4    an old-fashioned name for a pub which also provides rooms for the night ... ... a booze cruise
5    the social phenomenon whereby people drink a very large amount in one night ... ... binge drinking
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Klausimas #10


The text below is adapted from a magazine article published in 2006. Fill in the gaps in this text with the words from the list below.

authenticity commitments convenient everyone fresh boring consistency

ecologicaleverything else wild

 

The rise of agribusiness during the last century, large-scale marketing by the big supermarket chains, and the possibility of flying produce around the world have all improved the reliability of the fruit and vegetables in British shops. But there is a trade-off for this - lack of variety. It is that you can find the same foods in every supermarket, but it is also depressingly . Britain's chefs certainly feel this way. They need something different to put in their dishes, something which doesn't taste just like .Some of them have found the solution to their problem. They turn to Miles Irving, Britain's first full-time commercial forager. Irving's job started almost by accident after a conversation with a chef in Canterbury. Soon, the word got round among chefs that Irving could supply sea beet, alexanders, watercelery, chickweed, and many other plants that cannot be found in any shop. Hesupplies them and can guarantee their because he has beenout and picked them himself.It's an arrangement that suits . The chefs are happy, Irving is happy to be makinga living doing something he believes in, local farmers are happy to let him forage on their land (it helps to manage it), and even the British government is happy, because Irving's encouragement of native wildplants helps it to fulfil its under the European Convention on biodiversity. Hiswork exemplifies an unusual harmony between concerns and commercial ones.


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