The World on a Plate
Un recurso pedagógico pensado para dinamizar sus clases de inglés.
Sobre la serie
Una serie documental que lleva a los estudiantes en un recorrido mundial por platos icónicos, desde el estofado irlandés hasta la tarta de queso de Nueva York. Cada episodio explora el origen, los ingredientes clave y la importancia cultural de un plato, con un tono cálido y apetitoso. Construida sobre la descripción sensorial en los niveles A1, A2 y B1, la serie introduce vocabulario de comida y cocina.
Los episodios (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
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