Wiki-статья "Каков Лондон на вкус"

Название проекта

"London is not a city, it is a whole world of its own"

Предмет, класс

Английский язык, история, культорология, страноведение

11 класс

Проблемный вопрос

Какой Лондон на вкус?

Цели исследования

1. Узнать что едят на завтрак Лондонцы.

2. Определить самые традиционные и известные места, где можно перекусить в Лондоне.

3. Составить хронологическую таблицу. Выяснить откуда появилась чайная традиция и почему Англичане пьют чай в 5 часов.

4. Выявить способ заваривания настоящего английского чая.

Ход исследования

1. Найти и проанализировать материал по данным вопросам.

2. Составить хронологическую таблицу появления чайной церемонии и соблюдения данной традиции до наших дней.

3. Найти отрывки из английских произведений где упоминается о еде и чайной традиции.

4. Определить самые известные и популярные места в Лондоне, где где можно отведать только британскую еду.

5. Найти соотвествующие картинки.

6. Найти крылатые выражения известных английских людей по теме еда и чай.

7. Оформить полученные результаты в виде wiki-статьи.

Результаты исследования

To eat well in England you should have breakfast three times a day. W. Somerset Maugham

Full English breakfast

The normal ingredients of a traditional full English breakfast are bacon (traditionally back bacon, less commonly streaky bacon), poached or fried eggs, fried or grilled tomatoes, fried mushrooms, fried bread or toast with butter and sausages, usually served with a mug of tea. Baked beans and hash browns are also commonly considered an important part of the breakfast. As nearly everything is fried in this meal, the term "fry-up" is quite accurate.

Black pudding is added in some regions, as is fried leftover mashed potatoes (called potato cakes). Originally a way to use up leftover vegetables from the main meal of the day before, bubble and squeak, shallow-fried leftover vegetables with potato, has become a breakfast feature in its own right. Onions, either fried or in rings, occasionally appear. In the North Midlands, fried or grilled oatcakes sometimes replace fried bread. When an English breakfast is ordered to contain everything available it is often referred to as a Full English, or a Full Monty.

Continental breakfast includes: coffee (or tea) and milk, sweet cakes (such as brioche), pastries (such as croissants, danishes, muffins), juice.

Rules Restaurant claims to be London's longest-running restaurant, dating to 1798 , and the dining room, hung high with old oil paintings and prints, looks like the kind of place the Queen would happily park her big, shiny purse.

Brown's Hotel now a Rocco Forte Collection property, came in recently for a sleek redesign by Olga Polizzi.There are potted Morecambe Bay shrimps, a roast fillet of Cornish hake, deviled Kentish lamb's kidneys, and a lunchtime carving trolley serving leg of Corwen lamb. Yorkshire rhubarb jelly is drizzled with, what else, Jersey cream.

The Stafford Hotel features impeccable rooms looking out on a 17th-century stable yard. The hotel's formal restaurants add to the country-house vibe with lots of swagged curtains and cut-glass chandeliers. That sets the scene for Mark Budd's unapologetically aristo food, like roast wild mallard framed by caramelized pears and baby beets, and English John Dory dressed up with fennel butter sauce and shellfish ragout.

St. John was a pioneer of the British culinary revival when it first opened in 1994, and the original Smithfield flagship dining room, situated in a former smokehouse near the Smithfield Market, continues to lead the patriotic charge.Regularly reocurring dishes include roast mutton and carrots, crispy pig's tail and watercress, and ox heart and beets. Desserts add more of a whimsical touch, especially a stellar bread pudding drizzled with butterscotch sauce and a fig Bakewell tart.

The National Dining Rooms, in the Sainsbury Wing of the National Gallery, under the direction of Oliver Peyton, offers a range of dining options. The resulting dishes range from grass-reared Bickleigh White Park beef to Cornish Terras duck, a Severn and Wye smoked salmon terrine, a New Forest wild mushroom and chestnut crumble, and Meadows Farm lamb served with glazed baby turnips and pea puree.