Номер 5, страница 111 - гдз по английскому языку 5-7 класс (Solutions) учебник Фалла, Дэвис

Culture four.

Exercises four and five.

Interviewer: And in the studio today is Damian Rogers from the British Food Magazine. Now, Damian, I want to ask you about modern British cuisine. What exactly is it? And how is it different from traditional British cooking?

Damian: Well, British food is always changing. We remember the nineteen sixties and seventies for an interest in the cuisine of other countries. And the eighties, we remember for nouvelle cuisine. Beautiful food, but very small meals.

Interviewer: Yes, I remember nouvelle cuisine and feeling very hungry after meals.

Damian: But in the eighties, we also see cooks starting to do modern British cuisine. In modern British cuisine, cooks take a traditional recipe and they change it. They don't change it much, but maybe they add a new spice or a new herb, or they use a different vegetable.

Interviewer: You mean giving the traditional meal a new look or a new taste?

Damian: Exactly. For example, traditionally, duck comes with an orange sauce. But in modern British cuisine, duck often comes with cherries or pistachio nuts.

Interviewer: I see. And I understand the quality of the ingredients is important too.

Damian: Yes, it is. We have great ingredients here in Britain. Wonderful beef, lamb, and fish, and delicious fresh vegetables. Chefs want to show the quality of the ingredients. Because of that, modern British chefs like to cook simple recipes, but they do them really well.

Interviewer: Okay, so simple, tasty cooking.

Damian: Exactly. And the ingredients have to be fresh. Chefs get the ingredients locally because they want them to be as fresh as possible. Many restaurants tell their customers how far their food travels and offer a fifteen or twenty-five mile menu.

Interviewer: Really? How interesting. Damian Rogers, thank you very much for.