The World on a Plate
Una risorsa didattica pensata per dare slancio alle sue lezioni di inglese.
La serie
Una serie documentaria che porta gli studenti in un tour mondiale di piatti iconici, dallo stufato irlandese al cheesecake newyorkese. Ogni episodio esplora le origini, gli ingredienti principali e il significato culturale di un piatto, con un tono caldo e invitante. Costruita sulla descrizione sensoriale ai livelli A1, A2 e B1, la serie introduce il vocabolario del cibo e della cucina.
Gli episodi (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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