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What you will learn in section 10 |
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This is the first of three sections which focus on food. You are introduced to the names for food and drink items commonly consumed by French children, and to simple ways of expressing their preferences. Food is a very important part of many social situations. Children taking part in a school visit to France will want to be aware of what to do in a foreign country: what food to expect on the table, and how to say what they like and don't like. Later sections will use the language for likes and dislikes in more contexts - talking about sports and pastimes. The next section will introduce more food words, and other structures to help children make choices at meals and when shopping. and when shopping. |
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  The famous chip van in Hesdin market square --- Language for likes and dislikes |
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  A French family's breakfast: pressing oranges ...... hot chocolate and bread. |
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One class decided to do a food technology project on French cheeses; they soon discovered that there are more than 360 different types to try! Whilst some of the most well-known are soft creamy cheeses, like Camembert, there are other types that look and taste very different. |
 A whole round Camembert cheese from Normandy |
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Soft cheeses - e.g. Camembert Camembert comes from Normandie in northern France. It is made from raw cows' milk in round shapes (see picture). Inside the cheese is soft and creamy; its taste is slightly salty and a bit fruity. The outside - the "rind" - is soft velvetty-white, and is also eaten. The taste developes as the cheese is kept - called "maturing" - at its best, it's slightly runny in the middle. |
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Hard cheeses - e.g. Comte Made from cows' milk from the Jura mountains, this hard cheese is matured for a long period. It developes a golden-yellow hard crust, which you don't eat. Inside it has a nutty taste. |
 A slice of Comte hard cheese from the Jura mountains near Switzerland |
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Blue cheeses - e.g. Roquefort This is made from the milk of the ewes (female sheep).fed on the limestone plateaux in the Aveyron region. The cheese-makers add blue mold - "penicillium roqueforti" - to the curds, then ripen them in damp, airy natural limestone caves under the village of Roquefort-sur-Soulzon. Inside the white, slightly shiny surface, the cheese is crumbly with blue veins of mold. It tastes creamy and slightly salty. |
 Inside a Roquefort cheese, showing the blue mold |
 The "Frencheese" website has details of an A-Z of French cheeses ... |
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They used these websites to find out more about the cheeses: The second site has a good 'Cheese
Library': |
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TYou may want to find out about British cheeses, too. Sschools can get a free "Say Cheese" teaching pack - contact enquiries@magentaonline.co.uk, giving your school address including postcode. |
 http://www.britishcheese.com |
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From Potato to Packet - a web site that tells 'the crisp story' ... http://www.esa.org.uk/education/index.htm One class used this free classroom resource as an opportunity to explore food technology through a food topic which engaged and motivated the children - crisps (potato chips in the US). |
 Explore how potaotoes are made into crisps ... |
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 They had to use their dictionary to find out what they were!. As a part of the project, both classes devised a new flavour of crisps, and designed the packets. |
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The History of Crisps They also found out how crisps had been invented in the USA by a chef who was desperate to please a picky millionaire businessman, Cornelius Vanderbilt, who kept on sending his fried potato chips back to the kitchen because they were too thick and too soggy. They discovered how crisps came to Europe, and how they are made by machines in factories, and packed to keep fresh. |
 Cornelius Vanderbilt - the man who demanded crisps? |
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French
cheeses