General Objective: Students will be able to speak and describe
national symbols (food) of three countries. (Armenia, Georgia and Britain)
Language
Objective: Students will be
able to find differences and similarities between these national symbols (food)
and use target vocabulary to describe them.
Civic
Education Objective: Students
will be able to use a Venn diagram as scaffolding to describe similarities and
differences.
Procedure
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Description
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Time
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Warm-up
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Teacher introduces the topic of
the lesson and asks students to speak to each other about national food. Students
begin to speak to each other making different dialogues.
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5 min
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Activity 1
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Teacher gives the text to each
pair. The text is about Armenian and British national food with vocabulary. Teacher
reviews vocabulary before reading. After reading the text students should
speak about differences and similarities orally. Students compare two foods
which they choose (three pairs of texts about Armenian and British national
food) Handout 1
Each student speaks individually
about differences and similarities.
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15 min
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Activity 2
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Teacher distributes Handout 2. Teacher
gives students different texts about Armenian and Georgian national food. Teacher
explains that the students will be able to write differences and similarities
in a Venn diagram after reading the text. Teacher puts a Venn diagram on the
board and shows students how to fill in the Venn diagram. Teacher uses
specific examples. Then students read the texts. They work in pairs. Each
pair has different texts. (Venn diagram is below each text) After filling a
Venn diagram students read their answers.
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15 min
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Activity 3
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Teacher gives each pair Handout 3. Students will be able to distinguish and
write different countries’ national food near each picture. The names of foods
and countries are given below the paper. After that teacher checks answers.
Winner pairs get good marks.
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5 min
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Activity 4
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Teacher shows several pictures. Handout 4 In
pictures it is represented very popular Armenian and Georgian national food.
Students will be able to describe and give some more information about
pictures how they can as they know and eat them.
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5 min
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Vocabulary
English
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Georgian
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Armenian
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Consume - eat or drink
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ხმარება
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սպառել, օգտագործել
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Garlic – a plant root used in food for its strong taste
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ნიორი
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սխտոր
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Toast – indicate, by raising a glass and drinking your wishes for the health,
success, etc.
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სადღეგრძელო
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կենաց
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Breed - produce
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გაზრდა
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աճեցնել
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Coal – black rock made of carbon that is burned or used to make coal
gas
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ქვანახშირი
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ածուխ
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Steamed – cook(food) by steam
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ჩაშუშული
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շոգեխաշած
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Stuffed – prepare(a chicken, piece of meat, etc.) for cooking by
putting herbs, etc., into it
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ფიტულები
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լցոնած
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Dough – a mixture of flour and water worked by the hands into a firm
paste, used for baking bread
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ცომი
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խմոր
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Coriander - a plant used in
cooking
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ქინძი
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համեմ
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Basil – a plant with a sweet
smell used in cooking
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რეჰანი
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ռեհան
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Dill - a plant used in cooking
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კამა
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սամիթ
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Cod – a large fish that is eaten
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თევზი
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ձողաձուկ
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Haddock – a North Atlantic food fish
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თევზი
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իշաձուկ
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Pickled
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მჟავე
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թթու
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Gammon – cured meat from the back part and leg of a pig
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ღორის ფილე მოხარშული და ემსახურება ცხელი
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ապխտել,խոզի եփած և տաք մատուցվող ազդրամիս
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Corn flour – flour made from maize
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სიმინდის ფქვილი
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եգիպտացորենի ալյուր
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Dip – put into water or other liquid, for a short time only
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დადაქანება
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թաթախել, ընկղմել
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Mushy – (of food) partly liquid
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პიურე
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խյուս
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Stock – juice made by boiling meat, bones, vegetables, etc.
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ბულიონი
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արգանակ
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Handout 1
ARMENIAN NATIONAL FOOD
Khash
Khash (Georgian - ხაშ)
is a soup made of cow feet to which garlic, greens and salt are added. Khash is
believed to be a food for the poor and is also thought to have a ceremonial
meaning. The naming is thought to come from the Armenian word “khashel” which
translated into English means “to scald.” Khash is usually consumed very early in the morning, and it is either
served before the breakfast or comes to replace the breakfast. It is served
with garlic, salt and radish and is eaten with lavash and various greens.
Two
things to note about khash:
1. Khash is a dish to be consumed with vodka (NOT brandy)
2. Khash does not like toasts, as it should be consumed only when warm,
while toasts take much time.
Khash
is a typical dish prepared from cow's legs. People usually eat garlic and dry
lavash with it. As the dish is very nutritious, khash is usually eaten in
winter, early in the morning.
Fish
Fish (Georgian
- თევზი) dishes are
also very popular in Armenia. Different types of fish are bred in Lake Sevan,
but the most delicious is a trout, which is called “ishxan” – “a royal fish”.
The fish is boiled, stewed, fried, and cooked on skewer or on coal. Traditional
fish dishes are kchuch and kutap. Ishkhan (Armenian: իշխան išxan) –
Sevan trout (endangered species), served steamed, grilled on a skewer, or
stuffed and baked in the oven.
Zhingyalov
hats
Zhingyalov hats (Armenian: Ժինգյալով հաց) (Georgian - ჟინგიალოვ ჰაც) - Not entirely a bread you would eat with your
everyday meal. Zhingyalov hac is an Armenian dish that is made with dough,
dried cranberry, pomegranate molasses,that go inside the dough, and 7 different
greens which include spinach, coriander, parsley, basil, scallions, dill, mint.
There is a variety of combinations that can be used in the bread and these
greens can easily be substituted for other greens. The greens are placed in the
bread and the bread is folded like a calzone.
BRITISH
NATIONAL FOOD
Fish
and chips
Fish and chips is a hot dish of English origin,
consisting of battered fish, commonly Atlantic cod or haddock, and chips. It is
a common take-away food.
The fresh fish is dipped in
flour and then dipped in batter and deep fried, it is then served with chips
(fresh not frozen) and usually you will be asked if you want salt and vinegar
added. Sometimes people will order curry sauce (yellow sauce that tastes
nothing like real curry), mushy peas (well it's green anyway) or pickled eggs
.
Traditionally fish and chips were served up wrapped in greaseproof paper
and sometimes paper that has been specially printed to look like newspaper. You
often get a small wooden or plastic fork to eat them with too, although it is
quite ok to use your fingers.
Sunday
roast
The Sunday roast is a traditional British and
Irish main meal that is traditionally served on Sunday, consisting of roasted
meat, roast potato or mashed potato, with accompaniments such as Yorkshire
pudding, stuffing, vegetables and gravy. Other names for this meal are Sunday
dinner, Sunday lunch, Roast dinner, and Sunday joint (joint referring
specifically to the joint of meat). The meal is often comparable to a less
grand version of a traditional Christmas dinner. Besides being served in its
original homelands, the tradition of a Sunday dinner has been a major influence
on food cultures in countries with populations originating from the nations of
the British Isles.
Typical
meats used for a Sunday roast are roast beef, chicken, lamb or pork, although
seasonally duck, goose, gammon, turkey or (rarely) other game birds may be
used.
Sunday
roasts can be served with a range of boiled, steamed and/or roasted vegetables.
The vegetables served vary seasonally and regionally, but will usually include
roast potatoes, roasted in meat dripping or vegetable oil, and also gravy made
from juices released by the roasting meat, perhaps supplemented by one or more
stock cubes, gravy browning/thickening, roux or corn flour.
Yorkshire
pudding
This dish is not usually eaten as a
dessert like other puddings but instead as part of the main course or at a
starter.
Yorkshire
pudding, made from flour, eggs and milk, is a sort of batter baked in the oven
and usually moistened with gravy.
The
traditional way to eat a Yorkshire pudding is to have a large, flat one filled
with gravy and vegetables as a starter of the meal. Then when the meal is over,
any unused puddings should be served with jam or ice-cream as a dessert.
Handout 2
Armenian and Georgian national food
Spas
Spas is a soup made of tan (yogurt) and wheat.
Spas is prepared from matsun
(fermented milk product) with the addition of wheat. Spas – Spas is an Armenian
soup made of yoghurt and rice or cracked wheat.
Kharcho
Kharcho (Georgian: ხარჩო)
is a traditional Georgian soup originating in Mingrelia containing beef, rice,
cherry plum purée and chopped English walnut (Juglans regia). The soup is
usually served with finely chopped fresh coriander. The characteristic
ingredients of the soup are meat, cherry plum purée made from tklapi/tkemali,
rice, chopped English walnut and the spice mix that varies between different
regions of Georgia.
Venn
Diagram
Spas Diff. Sim. Kharcho Diff.
Harisa
Harisa (Armenian: հարիսա harisa, also known as ճիտապուր) – porridge of coarsely ground wheat with pieces
of boned chicken.
Harisa is one of the most beloved dishes of Armenian cuisine. It is made
of cracked wheat and chicken meat, mutton or beef. They are cooked in water and
are mixed until they turn into a porridge-like substance.
In the old
times harisa was a ceremonial and a holiday dish that was usually being served
in the morning after being cooked all night. There is a legend regarding
harisa, which has it that after being released from the pit of Khor Virap
Monastery Grigor Lusavorich (Gregory the Illuminator) arrived in Vagharshapat
and for 60 days preached about Christianity to the local pagans. In order to
give food to the poor he ordered to bring much oil and sheep after which the
sheep were stabbed and cooked in large pots with cracked wheat. Then Gregory
the Illuminator ordered the strong-armed men to mix the meat in the pots, and
there goes the name – harisa comes from “hareq sa,” which is translated “mix
this” into English.
Satsivi
Satsivi (Georgian: საცივი, literally means 'cold dish' in Georgian; also
known as walnut sauce) is a food paste in Georgian cuisine made primarily from
walnuts and is used in various recipes. The term satsivi is also used as a
generic name for a variety of poultry, fish and vegetable appetizers made with
the satsivi sauce.
Satsivi
(Georgian: საცივი)
is a Georgian sauce made of walnuts and served cold, either as a dipping sauce
for bread or sauce for boiled or fried game or fish. Traditionally, satsivi is
made of walnuts, water, garlic, a combination of dried herbs, vinegar, cayenne
pepper, and salt to taste. In this way, satsivi in the Caucasus is similar to
the nut and/or legume-based paste sauces to the south, such as the hummus
(which often contains garlic, lemon juice as a souring agent, and tahini, or
sesame butter/paste) varieties found in Armenian, Syrian, Lebanese, or
generically Levantine cuisine.
Venn
diagram
Harisa
Satsivi
Diff. Sim. Diff.
Gata
Gata (Armenian: գաթա gatʿa; also sometimes
transliterated as Gatah (Eastern Armenian) or Katah (Western Armenian) is an
Armenian pastry or sweet bread, similar to a coffee cake. There are many
variations of gata and typically specific towns or regions will have their own
version. It can be found in a variety of shapes, sizes and may be decorated or
left unadorned. Long ago, gata was baked in a tonir but is now baked in ovens.
The bread is often baked to coincide with the feast of Candlemas (known as
Tiarn'ndaraj in Armenian), but is not limited to the holiday and is eaten year
around. One
popular variety is gata with koritz (khoriz), a filling that consists of flour,
butter and sugar. Gata can have other fillings such as nuts, most commonly
walnuts. Some variations include placing a coin inside the dough before the
gata is baked, and it is said that whoever receives the piece with the coin is
to be blessed with good fortune. Gata from the villages of Garni and Geghard
are decorated (before baking), round, and generally about a foot in diameter.
Around the southern edge of Lake Sevan, in the town of Tsovinar, gata is denser
and sweeter, and baked without koritz in a triangular shape without decoration.
Churchkhela
Churchkhela (Georgian: ჩურჩხელა,
čurčxela, Georgian pronunciation: [tʃurtʃχɛlɑ]) is a traditional
sausage-shaped candy originating from Georgia.The main ingredients are grape
must, nuts and flour. Almonds, walnuts, hazel nuts and sometimes raisins are
threaded onto a string, dipped in thickened grape juice or fruit juices and
dried in the shape of a sausage Preparation.
Churchkhela
is a home-made Georgian product. Georgians usually make Churchkhela in Autumn
when the primary ingredients, grapes and nuts, are harvested. It is a string of
walnut halves that have been dipped in grape juice called Tatara or Phelamushi
(grape juice thickened with flour), and dried in the sun. No sugar is added to
make real Churchkhela. Instead of walnuts sometimes nuts or almonds are used in
the regions of west Georgia. The shape of Churchkhela looks like a candle, some
people say it looks like a sausage. Georgian warriors carried Churchkhelas with
them because they contain many calories. The best Churchkhela is made in
Kakheti region that is famous as the motherland of wine
Venn
diagram
Gata Churchkhela
Diff. Sim. Diff.
Handout 3
Names
- Pizza, Khorovats, Deep-fried cicadas, Borsh, Plov, Dhokla, Bacon,
Gozinaki, Hamburger, Sukiyaki
Countries
- Georgia, Britain, India, USA,
Armenia, China, Italy, Japan,
Uzbekistan, Russia
Answers
– 1. Hamburger – USA, 2. Deep fried cicadas – China, 3. Gozinaki – Georgia, 4. Sukiyaki – Japan, 5. Borsh – Russia, 6. Khorovats – Armenia, 7. Bacon – Great Britain, 8.
Pizza – Italy, 9. Plov –
Uzbekistan, 10. Dhokla - India
Handout
4
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