The World on a Plate
Um recurso pedagógico para dar mais vida à sua aula de inglês.
Sobre a série
Uma série documental que leva os alunos em uma volta ao mundo por pratos icônicos, do ensopado irlandês ao cheesecake nova-iorquino. Cada episódio explora a origem, os ingredientes principais e a importância cultural de um prato, em um tom caloroso e apetitoso. Construída em torno da descrição sensorial nos níveis A1, A2 e B1, a série apresenta vocabulário de comida e culinária.
Os episódios (2)
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.
3:28
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.
4:16
- 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.
5:21
- 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.
4:45 - 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
