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NATIONAL CUISINES

1 Hungarian Cuisine

1.1 The origins of Hungarian cuisine

1.2 Basic ingredients and cooking methods

1.3 Sample recipes of Hungarian specialities

2 British cuisine

2.1 The history of British cuisine and new trends

2.2 Traditional British cuisine

2.3 Modern British cuisine

2.4 Sample recipes of traditional dishes

Questions and Topics for Discussion

Describe the most important influences on Hungarian cuisine.
Which Hungarian cooking methods are unique?
List and describe typical Hungarian dishes.
What are the most popular British foods?
Why have oriental and Asian foods become popular in Britain?

1 Hungarian Cuisine

1.1 The origins of Hungarian cuisine

Throughout its history Hungarian cuisine has been subject to continuous outside influences, including the Tartars, Turks, Germans, Austrians, Czechs, Slovaks, Serbs, Croatians and even the Russians. Nevertheless, these influences have always been transformed into something truly Hungarian. For example, the Turkish phyllo pastry became strudel, and the Italian gnocchi, first introduced to Hungary by the Italian wife of the Renaissance King Matthias, served as the basis for many different kinds of dumplings and noodles.

The traditions of Hungarian cuisine were established by our nomadic ancestors who grazed their cattle on the Asian steppes, and some of the eating habits of the nomadic tribes can still be observed today. The oldest Hungarian meals bear the character of the nation: they are exciting, provocative and very inventive.

Soup plays an important role: it is often the only course, so it must be substantial and rich, containing meat, vegetables and noodles. The stock, the seasoning, and sometimes the meal itself are the same as those enjoyed by the nomads. In Hungarian cuisine some well-known dishes, such as different kinds of stews (gulyás, pörkölt, tokány) can be traced back to the times of the nomadic tribes. At that time sheep was a staple, cooked in a cauldron kettle, without onion or paprika then. Another method was spit-roasting. The roasted lamb or mutton was then placed on platters/wooden trenchers, to stop the juices from flowing over. Of course they are used even today. Fish was another staple either as fish soup (without paprika) or spit-roasted. Fish and meat were smoked to preserve them. The ancient Hungarians also used another technique to preserve meat. Meat cubes were first cooked then dried in the sun and sometimes pounded into a powder, and then added to boiling water. This instant soup was very practical in warfare. Dried pasta, for example, ‘tarhonya’ (dried, granulated pasta made from flour and eggs) –was very practical because it could be put beneath the saddle in a canvas bag: the Hungarians knew all there was to know about preserving food.

When the Hungarians settled in the Carpathian basin they tamed the wild boar, and pork replaced sheep as a staple. Already at the time of the Conquest Hungarians knew how to make wine, beer and vinegar. When the Hungarians came here they found vineyards, planted first by the Romans, and they took over the cultivation. Settlement and the adoption of Christianity called for a new way of life, however. Villages were established, towns were built, and gradually the first ‘restaurants’ appeared. According to records, there was an inn in Esztergom – then the capital of Hungary – as early as 1279. Furthermore, the monks at the monastery founded by the king at Pannonhalma were obliged to provide hospitality to pilgrims and travellers.

Cooks soon became artisans in their own right, obtaining tax concessions and land for their services. Hungarians learned how to brew high quality beer from Italian and German masters, although wine was more popular and its reputation was carefully protected: it was forbidden to sell drink of foreign origin in medieval Buda. During the reign of King Matthias great changes took place. This highly educated and intelligent monarch reorganised his household in true Renaissance fashion: alongside the arts, architecture, literature, and manners of dress, culinary skills and traditions were also renewed. His wife arrived at the Hungarian court accompanied by Italian bakers and apothecaries well versed in the arts of sweet and dessertmaking. The kitchen had a large staff which prepared roasted and grilled meats, and dishes stewed in wine, seasoned with costly spices brought from Italy. There was high style dining in the king’s court, with majolica dishes, elegant cutlery and choirs for background music. Some ingredients, like onions, garlic, turkey were also imported from Italy at that time. A sixteenth-century book entitled The Art of Cookery includes about 700 recipes requiring an amazing range of herbs and spices, from juniper seeds to rose oil. The first mention of stuffed cabbage and layered cabbage, typical Transylvanian dishes, may also be found here. One of the stories in the book – about the ox-roasting at a wedding – has often been quoted, and by now has become almost a legend. Between 40 and 50 cooks would be employed on the occasion of a wedding. The body of an ox was left whole, and a nice fat sheep was inserted into it, inside which there was a young calf, inside which was a capon. The whole thing was then put on a spit. When the capon was done, the wedding celebration could begin.

When the country was split into three sections in the 16th century, the nobility both in Transylvania and in the north and west of the country under the Hapsburgs invited French chefs, which had an important influence on our cuisine. In the central region, under the Turkish rule some customs were preserved, and some ingredients and dishes adopted. Corn, tomato and paprika were introduced during the time of the Turks. They also brought in cherries and sour cherries. Hungarian cuisine also took over some dishes from them: rice pilafs, lángos, and a variety of stuffed vegetables including stuffed pepper, vegetable marrow, kohlrabi, tomato, egg plant and grape leaves. The only exception is stuffed cabbage, which was an ancient Hungarian dish.

By the 19th century Hungary had become so famous for its hospitality, good food, and excellent wines that people came to Buda and Pest from all over Europe especially to sample them. A row of hotels was built along the Danube and elegant restaurants and coffee houses awaited the wealthy visitors. By the turn of the century Hungarian confectionery was well established, and it has maintained its reputation for exquisite products and fine craftsmanship until the present day. By the end of the Millennium celebrations at the end of the last century, Hungarian cuisine had become world famous, a reputation which it has never lost.

1.2 Basic ingredients and cooking methods

Onions were first used during the time of Matthias, sent to the King as a present from Italy. First they were used boiled, not fried. They were used mainly in peasant cookery for some time.
Paprika was introduced during the Turkish era. Only common people used it at first. It was only introduced to cookbooks later.
Corn came to Hungary in the 17th century (also called Turkish wheat).
Tomato was established during the time of the Turks.
Potatoes arrived in the late 18th century and were established in the early 19th century.
Pork is typically roasted or slices are fried in breadcrumbs and or minced and fried.
Beef is often used for stews and consommé. Chicken, duck, goose and turkey are used for poultry dishes and goose liver is a true delicacy.
Poultry may be grilled, breaded, stuffed, or stewed for the famous chicken paprikás.

Stewing gives a special flavour, colour and consistency to numerous Hungarian meat dishes. The stew base consists of finely chopped onion sautéed in oil until golden brown. It is removed from the flame, and paprika is sprinkled on it. Usually crushed garlic is also added to the mixture. Game, especially venison, hare, wild boar and partridge are marinated and matured in a special aromatic pickling solution with fragrant herbs. There are many species of fish living in Lake Balaton, the best known is pike-perch. Their mode of preparation differs from the others – the traditions have been developed by the Balaton fishermen. Roasted on a spit on an open-fire or other roasted specialities are popular. Fish soup is made from many different kinds of fish. The thick soup from puréed small fish would be delicious even without the added spices. Trout comes from the rivers of the Northern Highland.

Typical vegetables include potatoes, beans and peas, less usual vegetables are vegetable marrow, sorrel, kohlrabi, savoy cabbage. Vegetables are braised and dusted or thickened with roux or served with sour cream. Pasta dishes served as a garnish or dessert are: noodles as soup garnishes, hot noodles for dessert (poppy seed noodles, vargabéles), dumplings as a garnish, small egg dumplings like gnocchi (galuska), and sweet dumplings for dessert (plum, apricot dumpling).

Hungary has a wide selection of wines to offer, it is not difficult to find a wine that goes well with any meal. Of the many Hungarian wines the most famous is Tokaj, which has borne the title “King of Wines, Wine of Kings” for centuries. The most valuable of the Tokajs is the aszú, and of this type the more “puttony” or baskets used for gathering the late harvested, sweet grape the more expensive the wine. Also highly popular is the TokajSzamorodni, which comes in sweet, medium or dry forms. The best-known of the Hungarian red wines from Eger, Szekszárd and Pécs regions include Eger Bull’s Blood, Merlot, Villány Burgundy and VillányOportó. From among the whites perhaps the most famous ones originate from the grapes cultivated on the volcanic hillsides of the Balaton Uplands: Badacsony Riesling, BadacsonySzürkebarát, Kéknyelű, but also popular are those from the slopes of the Mátra Hills such as the Abasár Riesling.

1.3 Sample recipes of Hungarian specialities

LECSÓ STEW

Ingredients:

1 medium onion, 2 tbsp of oil, 6 green peppers, 4 tomatoes,

1 cup rice, salt.

Slice the onion and fry in hot oil. Meanwhile, remove the seeds and membranes from the peppers and cut into rings or pieces, and chop the tomatoes. Add the tomato, then the green peppers to the onion and let them soften. After 1/2 hour add the rice and the salt to taste. Simmer, cover and braise until the rice is cooked and the tomato pulpy.

Makes 2 servings

HUNGARIAN GOULASH

Ingredients:

9 oz onions, 5 oz smoked bacon (finely diced), 1 tablespoon red paprika, 7 oz lean beef, cut into small pieces, potatoes, salt, marjoram, caraway seeds, garlic (optional)

Sauté onion and bacon; add garlic if desired. Stir in red paprika and immediately add not quite 1 1/4 cups of water. Add beef, potatoes, salt, marjoram and crushed caraway seeds. Replace lid, and pressure-cook for 15 minutes.

Makes 4 servings.

POPPY SEED MOON CAKE (Mákosbeigli)

These cakes date back to before Christianity as the poppy was dedicated to the Moon goddess. The seeds are still called “Moon seeds” in German. The recipes are handed down by the women. The Moon cakes are now usually made around Christmas time when all the fancy baking is done. Poppy seeds should be finely ground. As the seeds grind well, you can also grind your own seeds in a coffee grinder, which will make a big difference in the texture.

These cakes can be wrapped in foil and stored in the freezer after they are baked.

2 British cuisine

2.1 The history of British cuisine and new trends

The Industrial Revolution that began in Britain in the 18th century is responsible for the former poor reputation of British food. Unlike the populations of most other countries, by the mid-19th century the majority of the British population were working in city factories and living in very poor housing. The new working classes had lost touch with the land and the standard of cooking declined as a result. In the home, food was indeed frequently reduced to "meat and two veg", perhaps with stews and soups. The rationing of most foods during and for some years after World War II did little to help the situation, though it did raise the average nutritional standards of the population to levels never previously achieved – from which they have since declined. However post-war population movements, foreign holidays and immigration to the UK led to increasing influences from former colonies e.g. India, and from Europe, particularly France and Italy. Italian-American influence is now ubiquitous and pasta or pizza make a significant contribution to many diets. Spaghetti bolognese has been a common family meal in Britain since at least the 1960s. More recently there has been a huge growth in the popularity of dishes like chicken tikka masala and lemon chicken, dishes with Indian and Chinese origins respectively, though modified to suit British tastes. Indeed, chicken tikka masala was first prepared in London rather than in India. The British curry is far hotter and spicier than the traditional North Indian variety. Nowadays oven-ready meals which, often cooked by microwave, have replaced "meat and two veg" in many homes.

Take-away food

The rise of the industrial revolution was also paralleled by the advent of take-away foods such as fish and chips, mushy peas, and steak and kidney pie with mashed potato (pie and mash) as the traditional options though the popularity of the Indian and Chinese cuisines, has led to the introduction of ethnic take-away foods.

2.2 Traditional British cuisine

Despite the fast-food reputation, traditional British cuisine has survived, largely in the countryside and amongst the upper classes. The Sunday roast is perhaps the biggest culinary indication of a traditional household. The Sunday dinner traditionally begins with a Yorkshire pudding either as a first course or as part of the main meal, followed by a joint of meat and vegetables. The commonest joints are beef, lamb or pork; chicken is also popular. Since its wide-spread availability after World War II the most popular Christmas roast is turkey. Game meats such as venison are traditionally the domain of the higher classes. Game, while being a classic English preserve, is not generally eaten in the average household. At home, the British have many original home-made desserts such as rhubarb crumble, bread and butter pudding, spotted dick and trifle. The traditional accompaniment is custard, known as crème anglaise (English sauce) to the French. The dishes are simple and traditional, with recipes passed on from generation to generation. The pudding tradition reaches its height with the Christmas pudding.

At teatime, traditional British fare includes scones with butter and jam, as well as assorted biscuits and sandwiches. A unique sandwich filling is Marmite, a dark brown savoury spread made from yeast extract, with a strong, salty taste. A hand-made favourite is butterfly cake. Some schools teach young children how to bake such sweets during cookery lessons. Tea is consumed throughout the day and is sometimes drunk with meals, especially at teatime. Coffee is much less common than in continental Europe. However, coffee is rising in popularity (and quality), while tea, though still an essential part of British life is less ubiquitous than it was. In more formal contexts wine is generally served. The full English breakfast or "cooked breakfast" also remains a culinary classic. Somerset Maugham is quoted as saying "To eat well in England, you should have breakfast three times a day". Fortunately it needs no longer be true.

Britons have developed alcoholic drinks like gin and whisky. For centuries, the British market was the main customer of sweet wines like sherry, Port and Madeira wine. British beers are praised by the natives, and there are still many different breweries producing bitter in England.

2.3 ModernBritish cuisine

The increasing popularity of celebrity chefs on television has fuelled a renewed awareness of good food and "New British" cuisine has shaken off much of the stodgy "fish and chips" image. The best London restaurants rival those anywhere in the world, in both quality and price, and this influence is starting to be felt in the rest of the country.

There has been a massive boom in restaurant numbers driven by a renewed interest in quality food, possibly due to the availability of cheap foreign travel. Organic produce is increasingly popular.

There has also been a quiet revolution in both quality and quantity of places to dine out in Britain, in particular, the humble Public House has been transformed in the last twenty or so years. Many have made the transition from eateries of poor reputation to rival the best restaurants – very often they now are the best restaurants in smaller towns. The term "Pub Grub", once derogatory, can now be a sign of excellent value and quality dining.

Modern British cuisine is not so much a revival of old dishes, but a re-interpretation, often with an element of fusion, taking the best of traditional stews, roasts, pies and puddings and re-inventing them. Succulent lamb shanks, juicy beef roasts, savoury pies celebrate the hearty dishes of yesteryear, but bring them into the new millennium with an imaginative twist. A new spice or herb, an imaginative accompaniment, unusual vegetables, all bring new interest to dishes that had been ruined for many of us by the old institution of school dinners. Steak and kidney pie, bubble and squeak, Lancashire hotpot, steamed puddings and their ilk have been rescued from the dreary catering trays of school kitchens and given new life with skilful cooking and interpretation.

The strength of British cuisine has always been in its fine ingredients: excellent beef and lamb, wonderful pork sausages and pies and a good variety of fish from the seas surrounding the island. The organic food movement and a return to slow food with its emphasis on humanely reared, quality meat also went hand in hand with the success of modern British cuisine. The simple unfussy cooking of many dishes requires that the ingredients be as fresh and tasty as they can be. There are few sauces to disguise indifferent meat and a more informed public knows that locally sourced, organically produced food tastes better. Most restaurants that produce modern British cuisine will pride themselves on sourcing ingredients locally and cooking seasonally.

Food programmes with well-known celebrity chefs like Jamie Oliver, Nigella Lawson, Gordon Ramsey, Heston Blumenthal and the growing number of Michelin starred restaurants help to change the relatively poor international reputation of the British culinary art.

2.4 Sample recipes of traditional dishes

Shepherd’s Pie

Ingredients:

1 tbsp vegetable oil

¼ red onion, peeled and chopped

1 garlic, peeled and crushed

170g/6oz minced pork

2 tbsp red wine

½ beef stock cube

1 tbsp soy sauce

1 tsp sugar

1 tbsp balsamic vinegar

1 tbsp hot water

For the mash

½ large potato, peeled and chopped

1 tbsp butter

1 tbsp cream

salt and freshly ground black pepper

Heat the oil in a large non-stick frying pan and fry the onion and garlic for 2-3 minutes to soften.

Add the pork and fry for a few minutes to brown. Stir in the wine and crumble in the stock cube. Add the soy sauce, sugar, balsamic vinegar and splash of hot water. Heat gently for 10-12 minutes, or until cooked through. Bring a pan of water to the boil and blanch the potato for 8-10 minutes. Drain the potatoes and return to the pan. Add the butter, cream and seasoning and mash together until smooth and creamy. Spoon the mince into a large chef's ring on a serving plate. Top with the mashed potato and then remove the ring. Serve at once.

Haggis

Ingredients:

1 sheep's stomach or ox secum, cleaned and thoroughly scalded, turned inside out and soaked overnight in cold salted water

heart and lungs of one lamb

450g/1lb beef or lamb trimmings, fat and lean

2 onions, finely chopped

225g/8oz oatmeal

1 tbsp salt

1 tsp ground black pepper

1 tsp ground dried coriander

1 tsp mace

1 tsp nutmeg

water, enough to cook the haggis

stock from lungs and trimmings

Wash the lungs, heart and liver (if using). Place in large pan of cold water with the meat trimmings and bring to the boil. Cook for about 2 hours. When cooked, strain off the stock and set the stock aside. Mince the lungs, heart and trimmings. Put the minced mixture in a bowl and add the finely chopped onions, oatmeal and seasoning. Mix well and add enough stock to moisten the mixture. It should have a soft crumbly consistency. Spoon the mixture into the sheep's stomach, so it's just over half full. Sew up the stomach with strong thread and prick a couple of times so it does not explode while cooking. Put the haggis in a pan of boiling water (enough to cover it) and cook for 3 hours without a lid. Keep adding more water to keep it covered. To serve, cut open the haggis and spoon out the filling. Serve with neeps (mashed swede or turnip) and tatties (mashed potatoes).

Yorkshire Pudding

Ingredients:

vegetable oil

290ml/½ pint milk

4 eggs, beaten

255g/9 oz plain flour, sifted

salt and freshly ground black pepper

Preheat the oven to 220C/425F/Gas 7. Grease a Yorkshire pudding tin with a little vegetable oil. Place the tin in the oven to preheat. Place the milk, eggs and seasoning in a bowl. Stir well to combine. Whisk in the flour. Remove the tin from the oven. Pour in the batter, filling each case only three quarters full. Place the tin in the oven and bake for 10 minutes, or until puffy and raised. Remove the puddings from the oven and serve.

chocolate Muffins

Ingredients:

55g/2 oz butter, softened

85g/3 oz brown sugar

1 egg, beaten

110g/4 oz plain flour, sifted

85ml/3fluid oz whole milk

2 tsp baking powder

1 tbsp cocoa powder, sifted

Preheat oven to 250C/500F/Gas 9. Place the butter, sugar, egg and flour in a food processor and blend. Add the milk, baking powder and cocoa and blend. Grease a muffin tin before spooning the muffin mix into six of its cases. Place the muffins in the oven and bake for 12 minutes, or until risen and cooked through. Remove the muffins from the oven and leave to cool before lifting the muffins out of the tin.

UNIT 7

National cuisines

Although in most big cities in the world restaurants and food courts offer food from all over the world, there is a revival of national cuisines as well. As Hungarians are very attached to their traditions, contemporary Hungarian cuisine is ‘rethinking old flavours'. More and more restaurants and gastro professionals work on pushing the boundaries, while still keeping what is Hungarian – quite successfully, we have to say. But what do these enthusiastic Hungarian chefs and masters do differently? Well, they deliver traditional flavours in a much lighter and more experimental form. The ingredients are mostly the same, it is the techniques that change, providing healthier, fresher, and often more interesting dishes. Luckily, Hungarian cuisine today is more than a hearty bowl of pörkölt (meat stew) - today Budapest is proud to have high-class restaurants honoured with a Michelin star.

British cuisine needed to regain its reputation it lost to French, Indian and other cuisines, many of which have been present for a long time in smaller and bigger towns throughout the country. The traditional dishes are now served in restaurants and can be bought in the form of convenience food. There has also been a quiet revolution in both quality and quantity of places to dine out in Britain, in particular, the humble pub has been transformed in the last twenty or so years. Many have changed from eateries of poor reputation to the so called gastropubs — very often they now are the best restaurants in smaller towns.

Vocabulary Practice

Exercise 1

Put the following words, or expressions from the box under the correct headings.

salt grill spit-roast dill nutmeg
slice sauté chop cube braise simmer

cinnamon roast pepper paprika carve dice

ways of cutting

ways of cooking

seasonings

Exercise 2

Choose from A, B or C to complete the sentences.

1. You won’t spoil the dish if you buy all the necessary ingredients and follow the ………………. on the recipe carefully.

a) instructions b) directions c) rules

2. Bean soup is usually served with sour cream and ………………. bread.

a) sliced b) shredded c) burnt

3. Water ……………… at 100 degrees Celsius.

a) brews b) braises c) boils

4. ………………. cabbage is a Hungarian speciality.

a) spit-roasted b) stuffed c) filled

5. A ……………….. is a mixture of fat and flour gently cooked together used to

thicken soups or stocks.

a) dough b) roux c) custard

6. To make a sandwich, first you …………….. butter on two slices of bread.

a) sift b) spread c) stew

7. Pancake ……………….. is made from flour, eggs and milk.

a) pastry b) grease c) batter

8. To moisten roasting meat with pan juices is …………… .

a) melting b) basting c) blending

9. The skin of a lemon tastes rather ……………….. .

a) spicy b) sweet c) bitter

10. Meat that is cooked for the least time is ............................... .

a) rare b) well done c) medium

11 Meat that is hard to cut or chew is …………………. .

a) tender b) sour c) tough

Exercise 3

Match a verb with a noun to make word partnerships.

1 grate a) potato

2 mince b) cheese

3 grind c) cream

4 peel d) meat

5 squeeze e) coffee

6 whip f) lemon juice

Exercise 4

Match a word from the box with its definition.

mash yeast helping lard garnish

smoking vinegar defrost chutney

a) greasy substance made from the melted fat of pigs

b) acid liquid used for flavouring food and pickling

c) a mixture of fruit, vinegar, sugar and spices originating from India

d) it’s a way of preserving meat and fish

e) beat or crush into a soft purée

f) vegetable or herb used to decorate a dish

g) become unfrozen

h) a living organism used in brewing, winemaking and baking

i) portion of food at a meal

Exercise 5

Fill in the sentences with the suitable form of the word at the end of each sentence.

1. Eating a ………………… breakfast high in carbohydrates and SUBSTANCE

protein reduces your appetite later in the day.

2. Certain ………………. teas are useful for combating colds HERB

and chills.

3. ……..………. foods may be stored beyond the recommended FREEZE

storage time but quality may worsen.

4-5. Eating local and ………………… foods supports local farmers SEASONALITY

and reduces the transportation and refrigeration of foods that are

…………….. thousands of kilometres away. GROW

6. She liked the dish so much that she asked for a second

……………………….. . HELP

7. Home-made ice-cream is one of our …………………….. . SPECIAL

Warm up tasks

Task1

Your English/American friend tasted lecsó when visiting Hungary. Now he/she is back home and would like to prepare it for his/her family, but can’t quite remember how to. Explain it to him/her in a quick and easy way. Start with the ingredients then follow by describing the preparation method step-by-step.

Task2

Pairwork

In pairs discuss what kind of food commodities and dishes both of you would miss very much when staying abroad for a longer period of time. Then report your findings back to the group.

Reading Comprehension

The teabag, a British favourite born by mistake, is 100 years old

Simon de Bruxelles

June 13, 2008

The teabag is 100 years old this year, but not everyone is celebrating.

The perforated paper sachet transformed a time-consuming afternoon ritual into a five-second quickie, and saved the tea industry by fulfilling the modern imperative for convenience and instant gratification. But many tea drinkers believe that the invention has also reduced one of the world’s greatest drinks to a beige, tannic concoction that neither refreshes nor satisfies.

Like many inventions, the teabag came about by accident. Struggling to cut costs, Thomas Sullivan, a New York coffee merchant who turned to tea, sent out samples in small silk sachets rather than as loose tea. His penny-pinching was misunderstood by his customers who failed to realise that they were supposed to cut open the sachet and empty its contents into a pot before brewing their tea.

The result was an instant success with American tea drinkers.

The silk bag was swiftly replaced with gauze and in 1930 William Hermanson, of the Boston-based Technical Papers Corporation, patented the heat-sealed paper fibre teabag.

But it took nearly half a century for the teabag to cross the Atlantic. The American invention was viewed with suspicion by British drinkers because the paper tag – attached to a short string to allow easy removal, but which often fell into the teacup or pot – had more flavour than the tea dust in the bag itself, drinkers complained.

The British also objected to the American practice of dunking the bag in a cup of lukewarm water, rather than using boiling water.

Joseph Tetley and Co, Britain’s largest tea-makers, introduced teabags in 1953, to a tepid response. In the early Sixties less than 3 per cent of tea sold in Britain came in teabags. The breakthrough came in 1964 with the introduction of the perforated bag. Today Tetley sells 200 million teabags a week, using enough perforated tissue to paper over 128 football pitches.

William Gorman, executive chairman of the UK Tea Council, said: “Without a doubt the teabag saved the tea industry because there is no way in our busy lifestyles today that we would have had the time or inclination to make tea the old way.” The UK Tea Council may be grateful, but it is not having so much as a tea party to celebrate the saviour of the industry.

Sara Howe, Tetley’s spokeswoman, said that she believed Britain would be a different place without the teabag. “Persuading the British to change their tea-drinking habits from loose tea to teabags was never going to be easy,” she said.

“When Tetley introduced the teabag the adverts were quite simple: teabags were the new quick and easy way to make a delicious cup of tea for only one penny.

“It’s hard to imagine what life would be like without the teabag. Somehow getting up in time to measure the tea leaves, brew the tea, strain it and clear away the tea leaves from the sink afterwards does not have the same appeal.”

Today 96 per cent of the 130 million cups of tea drunk in Britain every day are made using teabags.

One of the last bag-free institutions is the Ritz Hotel in the West End of London, where 17 varieties of leaf tea are offered. Stephen Boxall, the general manager of the Ritz, said: “It’s loose-leaf tea only here. Since we famously uphold many traditions in our historic hotel, so we respect the time-honoured distinctions of traditional English afternoon tea service. That said, may I take this opportunity on behalf of us all at the Ritz to congratulate the teabag on its 100th birthday and to wish it many more years of happy brewing.”

Task 1

Do the following statements agree with the information given in the text?

Answer True, False or Not Given and underline the part of the text where the answer can be found.

The teabag has made tea a less attractive drink.
Thomas Sullivan originally intended to save money with his silk teabags.
British tea drinkers only slowly learned to love the teabag.
Tea would be less popular today if the teabag had not been invented.
Loose tea is favoured over teabags in major hotels.
The anniversary of the invention of the teabag has been a cause for great celebration.

Task 2

Choose no more than three words from the passage for each answer.

What type of packaging did the original teabag come in?
Which development transformed the fortunes of the teabag in 1964?

Task 3

Match words or expressions from the text with the following synonyms

small envelope
separate the leaves from the water
putting in
maintain
taste
tepid

Listening

Fill in the gaps with 1-3 words each as you listen.

Wine labels

Labels are

affordable
collectable
humble
1)__________

for some a piece of paper, for others a 2)_____________

(Background music and a cork pop)

dry, elegant wine with notes of

soft ripe 3)____________ fruits

(and a lingering 4)____________)

a wine of 5)_____________ structure

velvety and elegant

with 6)_____________ aroma

and hints of 7)______________

Labels try to 8)__________ in the potential buyer

Health warnings will 9)_____________

Women should not drink alcoholic beverages during pregnancy.

Consumption of alcoholic beverages 10)________ your ability to drive a car

or operate machinery

these warnings come from the 11)__________surgeon general

the UK plans to 12)_____________ similar warnings

another country whose representative is mentioned is 13)_____________

Role play (Situation)

Role A Hungarian travel guide

You are Egon/Emma Takács a travel guide of a 25 strong group travelling around in the UK. You phone the owner of a pub as your group would like to have dinner in a real English pub.

During the discussion:

tell that there are 10 vegetarians in your group
ask for vegetarian and non-vegetarian three-course menu
ask about special prices
ask about the dishes that you do not know the different dishes

Role B British pub owner

You are Martin/ Marta Smith a British pub owner. You get a phone call from a Hungarian travel guide as a 25 strong group would like to have dinner in your pub.

During the discussion:

ask about the special eating habits of the group
offer a vegetarian and non-vegetarian menu
tell about discounts
tell about the dishes that you do not know

COURSES	NON-VEGETARIAN	VEGETARIAN
STARTER	· smoked mackerel pate · prawn and crayfish cocktail	· vegetable cream soups · field mushroom pies
MAIN COURSE	· Roast rump of beef, carrots, cabbage, roast potatoes, Yorkshire pud and gravy · Battered haddock, mushy pea, chips and tartar sauce	· Lancashire and mozzarella cheese sausages with beer gravy and mustard mash · Stilton and leek bread and butter bake
DESSERT	· Rhubarb pudding · salted caramel · bread and butter pudding · plum and apple crumble

Monologue questions

What European foods/ dishes have found their way into US?
What American foods have been imported into Europe?
What is the reputation of British cuisine?
What former colonies have had an influence on British cuisine?
What is the reputation of Hungarian cuisine? Recommend it to a traveller.
What are the popular dishes among Hungarians?

Writing task

Task 1

Ön Kiss Péter/Petra, a Paprikaház étteremlánc marketing igazgatója (Budapest, Liliom u. 9.).

Írjon egy körlevelet 150-180 szóban utazási irodák és utazásszervező cégek vezetőinek, amelyben bemutatja az éttermet a következő tartalommal.

Elhelyezkedés és férőhely: főváros és megye központok 50 férőhelyes éttermek, csoportoknak is
Ebédek és vacsorák felszolgálása mellett az étterem magyaros reggeliket is kínál
Tradicionális magyar ételek mellett könnyedebb ételek és magyaros vegetáriánus ételek széles választéka
Lehetőség nyílik a helyi bortermelők és pálinkafőzők termékeinek megismerésére
Tematikus vacsorák szervezése: lakodalmas, ünnepi étkezések stb.
Kedvező ár, csoportos kedvezmények

Task 2

Ön Nagy Zsuzsanna/Zsolt, a keszthelyi Fehér Holló étterem vezetője. Egy brit turistacsoport (38 fő) részére szeretne magyaros ebédet rendelni a londoni TravelEast utazási iroda képviselője, Jerome J.Kline. Fontos számukra a gyors kiszolgálás, a helyi hozzávalók és kellemes környezet.

A csoportban vegetáriánus utasok is vannak.

Válaszoljon az érdeklődő levélre kb. 150 -180 szóban:

ismertesse az éttermet
hogyan kívánja megoldani a gyors kiszolgálást
milyen specialitásokat ajánl.

Grammar test 7

I. Supply the correct form of the word at the end of each sentence.

1. If you choose the skills you are best at, that will bring higher... PRODUCE

2. I’m not that …………..about onion soup. ENTHUSIASM

3. Dreamcamp offers a wide range of ………like cycling, tennis, etc. ACTIVE

4. The cabins have plenty of room – they are extremely ……… SPACE

5. The pensioners will require some …………..from you. GUIDE

II. Choose A, B, C or D to complete the sentences.

6. You can ask the porter …….. your luggage into the cloak room.

A) carry B)for carrying C) to carry D) to carrying

7. The CEO wanted all his subordinates ………. present at the AGM.

A) to be B) being C) that they be D) would be

8. They never keep the deadline………..I’ve reminded them several times.

A) while B) in spite C) although D) even

9. At the Vienna fair we saw a competitor ……headquarters are in Munich.

A) of whose B) whose C) which D) of which

10. Don’t you think you ……….better eat less fat if you want to lose weight?

A) should B) rather C) had D) would

III. Fill in the gaps with a suitable preposition.

11. You have to cut the lemon …..very thin slices.

12. I usually sprinkle the top of the pie …… freshly grated cheese.

13. He only drank half a bottle ….beer.

14. Children usually prefer doing sports ….sightseeing.

IV. Fill in the missing part of the sentences using the word in bold type in a way that it means exactly the same as the sentence(s) printed before it.

15. Are you sorry that you didn’t go on the Mediterranean cruise?

regret Do …………………………………………on the Mediterranean cruise?

16. I think you should advertise the new products through direct mail.

were If I………………………………………the new products through direct mail.

17. This soup is too tasteless. A gourmet restaurant would require a tastier one.

enough This starter…………………………………………a gourmet restaurant.

18. When they lived near Buckingham Palace, they often watched the Changing of the Guards.

used They ……………………………………………………………………when they lived near Buckingham Palace.

19. If you don’t help the trainee, he won’t be able to finish on time.

unless The trainee won’t be able to finish on time…………………………………

20. I wish my colleague could replace me in the night shift.

only ………………………………………replace me in the night shift.

V. Summary - Summarise the following text in English:

Street food-turné: levesek Budapesten

http://www.erdelyinaplo.ro/eletmod/gasztronomia/street-food-turne-levesek-budapesten

A magyar ember szereti a levest. A legnépszerűbb ételeink közé tartozik több olyan leves, amely minden túlzás nélkül része a nemzeti identitásunknak. És itt nemcsak a világszerte pörköltként azonosított gulyásra gondolok, hanem az Újházy tyúkhúslevesre, a halászlére vagy a Jókai bablevesre. A gasztroforradalom jelentősen gazdagította a vendéglátói szféra kínálatát, s nem utolsósorban jelentősen kitágította a levesről alkotott fogalmainkat. Hadd idézzem Takács Lajost, a legtehetségesebb és legprogresszívebb magyar séfek egyikét: Szerinte nem a krémlevesek unalmasak, hanem mi, s egyben javasolt egy sor izgalmas kombinációt illetve módszertani módosítást: tejszín helyett használjunk joghurtot a krémlevesekbe, használjunk kisebb mennyiségeket, a sütőtökkrémlevest cifrázhatjuk almával, körtével, a krumplikrémlevest zellerrel, az avokádót lehet párosítani például uborkával.

A magyar közönség levesszerető adottságát ügyesen kihasználta néhány fiatal, akik levesbárokat nyitottak Budapesten. A levesek olcsók, frissek, jellemzően 450 ft egy kb. 4 decis adag, papírpohárba adagolják, így kézben is elvihetők. Első élményem e műfajban a sokat, de nem érdemtelenül reklámozott Bors gasztrobár volt a Kazinczy utca 10. alatt, ahol egy szendvicsen kívül chilis-citrusos-zöld korianderes sütőtökkrémlevest ettünk. A Bors parányi hely, ülni csak magasított székeken lehet, arra viszont ideális, hogy a megvásárolt ételekkel a kezünkben – legyen az leves, tészta vagy gourmet szendvics – elsétáljunk. Az árak barátságosak, a srácok kedvesek, fiatalok és öntudatosak.

Hasonlóan jó élmény volt a Soup Culture, az Október 6. utca 19. szám alatt, amit kárpátaljai magyar fiatalok indítottak útjára. Jó mérce a felszolgálók-működtetők nyitottságára, hogy mit válaszolnak arra a kérdésre, hogy lehet-e fotózni. Erre egyetlen rendes válasz adható: „igen, persze, természetesen”. Hiszen ugyan mit árthat bárki azzal, hogy fényképez egy tisztességes helyen? Használni viszont használhat: jó eséllyel jó hírét viszi a helynek. Nos, a Soup Culture-beli fiúk kedvesen reagáltak és elmeséltek néhány részletet a helyről. Megtudtam, hogy nekik is kellemes meglepetés volt, hogy ilyen hamar népszerűvé váltak, s már a fejlesztésen gondolkodnak. Itt padlizsánkrémlevest ettem, mely a török joghurtos sült padlizsán ízkombinációjára épült, szerettem.

A Vámház körúti Eat The Street, parányi kis hely, nyáron körúti terasszal. Többnyire sor áll, ami valószínűsíti a jó ár-minőség arányt. Katalán csirkelevest ettem, sajttal megszórva, finom volt, ízlett. A leveseken kívül adnak bizalomgerjesztő szendvicseket is.

A legfrissebb street food-leveses élményem a Soup-R a Bajcsy Zsilinszky út 40. alatt. A hely a hagyományos vonalon mozog, lencselevest, eperlevest és zellerkrémlevest kóstoltunk, továbbá teljes kiőrlésű lisztből készült pizzát. Korrekt volt minden fogás, a fősodratú menzánál jobb házi konyhát visznek, baráti árakon. Leülni itt is csak magasított székekre lehet, de egy gyors ebédre bármikor érdemes betérni, ha ugyan az ember kap helyet.

A tárgyalt büféken kívül a Dining Guide Street Food kiadványa ajánlja még a talán legjobb kézműves fagylaltot kínáló Fragola hálózat leveseit, a Soupwayt a Karinthy Frigyes u. 18. alól, valamint a Zuppát a Lövőház utca 19. alól. A kalauz által ajánlott kifőzdékben, hamburgereseknél, egzotikus büfékben tapasztaltak alapján ezeket is bátran merem ajánlani!