History of Food QUIZ

History of Food QUIZ

History of Food QUIZ

Do you know the origins of your favorite foods ? Have you ever wondered where your favourite foods came from? You’d be surprised to discover the origins behind some of the most popular foods in the world. Have you thought about the origins of the hamburger, sandwich, French baguette or even the more fancy desserts?This quiz will really surprise you !

Many of the recipes and staple foods that we enjoy are the result of social change, economic consequences or sometimes just plain “happy” mistakes.

Many dishes that we think come from one country, either do not originate there, or are served in a completely different manner. Some things that we consider to be extremely popular in certain countries, or even believe are national dishes in certain places, may originate loosely in that country but are rarely eaten there.

Try this quiz, be prepared to be surprised ! 

History of Food Quiz

Try this quiz to whet your taste buds, expand your general knowledge and your English vocabulary.

You may not know the answer immediately so try to consider which answer options are probable, likely, possible, highly unlikely or just a joke !

Enjoy and Bon Appétit. 

Here at EFL Podblog we love to talk about food. So check out our series of food conversations which range from our favorite foods (intermediate level) to fancy high tech cooking (advanced level) to writing a food blog (pre-intermediate and intermediate level) . Enjoy and make a note of new vocabulary that you can use everyday !

 

The Foods We miss from The UK

Molecular gastronomy

Victoria – English Food Blogger

Regional food: Derbyshire

Regional food: Derbyshire

Regional food: Derbyshire

All countries have regional food specialities; France is famous for its regional cuisine and world wide renowned foods but what about the UK ? What types of dishes do you associate with the UK ?

Sue is from Derbyshire and she has a bit of difficulty trying to name 5 regional specialities ! 

Do you know where Derbyshire is ? Google it to find out !!!

She mentions 5 regional specialities, listen to the podcast and then take a look at these pictures and try to find the correct name for each dish.

 How does Sue describe this tart?

 

What does Sue really like about this meal ?

 

 What makes this cheese so green ?

 

 

When do we eat this particular cheese ?

 What does Chris say about this Northern speciality? 

 Where is this beer brewed ?

The food we miss from home part 2

The food we miss from home part 2

The Foods We miss from home part 2 – When living away from home, your tastes change and you learn to adapt to the local food and end up loving it in most cases.

That said, we can still miss some of the food from back home and from time to time, get a craving for those tastes.

Now, I’m not saying that French food is not good – far from it – but no matter how long you are away from home, you still may get a mad desire to eat the foods that you grew up with and this is the theme of today’s podcast.

You may even find that when you eventually get hold of the foods from back home.

You know the ones that you craved, they may have an anti-climax effect on you and you realise that your mind has been playing tricks on you and you don’t really like them as much as you thought you did.

When we first came to France, it was virtually impossible to find any of the food that we ate back in the UK, however, many are now available in bigger cities or where there is a concentration of expats.

At times when we cannot find the foods that we crave, we have the choice to either make them ourselves, where possible, or to substitue French foods for those that we miss.

Examples are making my own clotted cream – a long process, but well worth it!

Substituting ‘Poitrine fumé’ for bacon and using Toulouse sausages in place of English sausages, for when you just cannot go without an English breakfast.

There are certain things that cannot be substituted though, such as Marmite – I mean nothing comes close – although some would question why anyone would seek out Marmite. As Brits, we also miss two favourite British meals ; Indian curry and Fish & Chips.

Fish and chips and curry are available in France, but sorry France, they’re not as good as back in the UK!

The first part is here

The Foods We miss from The UK

The Foods We miss from The UK

The Foods We miss from The UK When living away from home, your tastes change and you learn to adapt to the local food and end up loving it in most cases.

That said, we can still miss some of the food from back home and from time to time, get a craving for those tastes.

Now, I’m not saying that French food is not good – far from it – but no matter how long you are away from home, you still may get a mad desire to eat the foods that you grew up with and this is the theme of today’s podcast.

You may even find that when you eventually get hold of the foods from back home.

You know the ones that you craved, they may have an anti-climax effect on you and you realise that your mind has been playing tricks on you and you don’t really like them as much as you thought you did.

When we first came to France, it was virtually impossible to find any of the food that we ate back in the UK, however, many are now available in bigger cities or where there is a concentration of expats.

At times when we cannot find the foods that we crave, we have the choice to either make them ourselves, where possible, or to substitue French foods for those that we miss.

Examples are making my own clotted cream – a long process, but well worth it!

Substituting ‘Poitrine fumé’ for bacon and using Toulouse sausages in place of English sausages, for when you just cannot go without an English breakfast.

There are certain things that cannot be substituted though, such as Marmite – I mean nothing comes close – although some would question why anyone would seek out Marmite. As Brits, we also miss two favourite British meals ; Indian curry and Fish & Chips.

Fish and chips and curry are available in France, but sorry France, they’re not as good as back in the UK!

Yuka The Healthy Eating App

Yuka The Healthy Eating App

Yuka The Healthy Eating App that checks out the quality of your shopping basket
Do you really know what you eat?
Well yes! With Yuka The Healthy Eating App you can scan your products and analyze their impact on your health.

In the blink of an eye, Yuka The Healthy Eating App decodes complicated and sometimes confusing labels for you: you visualise products that are good and those that are best avoided.

Get personalized recommendations for your shopping
When you scan a product that has a negative impact on your health, Yuka The Healthy Eating App recommends a better equivalent product.

So, you continue to enjoy yourself while eating healthier!

An independent evaluation based on 3 criteria

Nutritional quality
60% of the evaluation is based on nutritional quality, which takes into account the amount of energy, saturated fats, sugars, salt, fruits and vegetables, fiber and protein of the product. The calculation method is based on the Nutriscore (brand of Public Health France), built by Professor Serge Hercberg. 

Additives
30% of the evaluation is based on the presence of harmful additives in the product. Yuka is based on many sources that have studied the dangerousness of food additives, among which are: “Food additives” Corinne Gouget, “Food additives” Maire-Laure André and the studies of the UFC Que Choisir, The French equivalent of ‘Which’ Magazine.

Biological dimension
10% of the evaluation is based on the biological dimension of the product.

Products considered organic are those with the French bio label (AB) and / or the European organic label (Eurofeuille)
Yuka uses the OpenFoodFacts free database.

Yuka The Healthy Eating App is free and available for download to a smartphone – have a look at the Yuka Website.

Molecular gastronomy

Molecular gastronomy

Molecular gastronomy is a subdiscipline of food science that seeks to investigate the physical and chemical transformations of ingredients that occur in cooking.

Its program includes three areas, as cooking was recognized to have three components, which are social, artistic and technical. Molecular cuisine is a modern style of cooking, and takes advantage of many technical innovations from the scientific disciplines.

The term “molecular gastronomy” was coined in 1988 by late Oxford physicist Nicholas Kurti and the French INRA chemist Hervé This.

Some chefs associated with the term choose to reject its use, preferring other terms such as multi-sensory cooking, modernist cuisine, culinary physics, and experimental cuisine, but they often confuse molecular gastronomy (science) and molecular cooking (technique) or molecular cuisine (the culinary trend based on using molecular gastronomy).

Ferran Adria may not be the creator of the term molecular gastronomy (in fact, he dislikes the term to refer to what he does) but he is responsible for the first major revolution in cooking since the nouvelle cuisine insurrection in the 1970s and 80s.

His base of operations is the El Bulli restaurant in northern Spain close to Barcelona which opens only 6 months a year and functions solely as an experimental lab the rest of the time.

Ferran Adria’s creativity and innovations usually arise from asking questions like why do we have coffee followed by an egg at breakfast, while at lunch we eat the egg first and then drink the coffee?

By answering these questions or at least trying, he may discover unusual flavors and aromas that pair well with each other, new ingredients and chemicals and lab equipment that could aid him in the kitchen.

He also learns from the food industry. In many cases, the techniques and chemicals he uses have been applied in the food industry for years but his creativity and imagination allow Ferran Adria to apply them in a new magical way that will surprise diners.

Listen to Susan ask Chris about his passion for cookery and his experiments and experiences with mollecular cuisine.

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