The World on a Plate
Une ressource pédagogique conçue pour dynamiser vos cours d'anglais.
À propos de la série
Une série documentaire qui emmène les apprenants dans un tour du monde des plats emblématiques, du ragoût irlandais au cheesecake new-yorkais. Chaque épisode explore les origines, les ingrédients clés et l'importance culturelle d'un plat, sur un ton chaleureux et appétissant. Construite autour de la description sensorielle aux niveaux A1, A2 et B1, la série introduit le vocabulaire de la nourriture et de la cuisine.
Les épisodes (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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