The World on a Plate
Ein pädagogisches Material, das Ihren Englischunterricht lebendiger macht.
Über die Serie
Eine Dokumentarserie, die Lernende auf eine Weltreise zu ikonischen Gerichten mitnimmt, vom irischen Eintopf bis zum New Yorker Cheesecake. Jede Folge erkundet Ursprung, wichtige Zutaten und kulturelle Bedeutung eines Gerichts in einem warmen, appetitlichen Ton. Aufgebaut auf sinnlicher Beschreibung auf den Niveaus A1, A2 und B1 vermittelt die Serie Wortschatz rund um Essen und Kochen.
Die Episoden (4)
1Fish & Chips: A British Classic
Britain's most famous meal. Hot white fish, thick fried potatoes, salt and vinegar: a very simple dish whose story starts in two different places at once.
3:30
2One pot, four cultures. In Louisiana, Spanish cooks could not find the spice that makes paella yellow, so they used tomatoes and peppers; French, African and Native American cooking did the rest.
4:17
3Fries, cheese curds and gravy. Two Quebec restaurants say they invented poutine, one in 1957 and one in 1964, and nobody can settle which of them is right.
3:51
4The famous food of Scotland. Some people say the haggis is a small animal in the hills. It is a joke! Haggis is a dish, and people in Scotland eat it on Burns Night.
3:20
- 1
Fish & Chips: A British Classic
Britain's most famous meal. Hot white fish, thick fried potatoes, salt and vinegar: a very simple dish whose story starts in two different places at once.
3:21 - 2
One pot, four cultures. In Louisiana, Spanish cooks could not find the spice that makes paella yellow, so they used tomatoes and peppers; French, African and Native American cooking did the rest.
5:23 - 3
Fries, cheese curds and gravy. Two Quebec restaurants say they invented poutine, one in 1957 and one in 1964, and nobody can settle which of them is right.
4:40 - 4
Scotland's most famous dish. Is haggis a wild animal with shorter legs on one side? No, that is a joke for tourists; find out what is really in it, and why Scotland eats it every year on January 25th.
4:36
- 1
Fish & Chips: A British Classic
Britain's most famous meal. Hot white fish, thick fried potatoes, salt and vinegar: a very simple dish whose story starts in two different places at once.
4:47 - 2
One pot, four cultures. In Louisiana, Spanish cooks could not find the spice that makes paella yellow, so they used tomatoes and peppers; French, African and Native American cooking did the rest.
4:29 - 3
Fries, cheese curds and gravy. Two Quebec restaurants say they invented poutine, one in 1957 and one in 1964, and nobody can settle which of them is right.
5:14 - 4
Scotland's national dish and its secrets. From the joke of the wild haggis to the poem by Robert Burns, discover what the dish is really made of, why some people say it began in England, and how Burns Night keeps it on the table.
5:06
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