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Some dishes seem appetising, while others not so much. What's the most out‑there thing you've ever tried? Would you be willing to taste a worm or a fermented egg? In this section, you are going to read a text about curious food from around the world.
Niektóre dania wydają się apetyczne, a inne niekoniecznie. Jaka jest najdziwniejsza rzecz, której próbowałeś/próbowałaś? Czy zjadłbyś/zjadłabyś robaka lub sfermentowane jajka? W tej sekcji przeczytasz tekst, który przybliży ci ciekawe potrawy z różnych zakątków świata.
Read the text about curious dishes from around the world and then do the exercises below.
Would You Try It?Did you know that there’s a museum in Malmo, Sweden, that houseshouses „world's most disgusting food?” The idea behind it is to challenge what we find edibleedible. After all, „disgusting” is a subjective termsubjective term and the things you find revoltingrevolting, others may find delicious. As such, the museum featuresfeatures such delicaciesdelicacies as Swedish fermented herringfermented herring, Peruvian roastedroasted guinea pig, Sardinian cheese with maggotsmaggots or a decomposeddecomposed shark from Iceland.
Below you will read about a few of the most challenging dishes on displayon display.
Century Eggs
Do you like Chinese cuisine? If so, have you ever tried fermented duck's eggs? They are preservedpreserved in a mixturemixture of clayclay, ashash, salt and quicklimequicklime for from a few weeks to several months. Thanks to this process, the yolkyolk becomes dark green with a creamy consistencycreamy consistency while the white turns into a dark brown translucenttranslucent jelly. Understandably, the dish has a very intense flavourintense flavour. In 2013 alone, 3 million tons of such eggs were consumedconsumed in China.
Mopane WormsMopane Worms
One of the delicacies from southern Africa are edible caterpillarscaterpillars. DriedDried mopane worms can be eaten rawraw as a crispcrisp snack, fried on a pan until they are crunchycrunchy or cooked with onions and tomatoes and sprinkledsprinkled with spices. Their fleshflesh is yellow, but the inside can contain parts of the leaves which the worms had eaten. They are considered to be a great source of proteins.
Chapulines
These are a type of grasshoppergrasshopper most popular in Mexico's Oaxaca region. They are collected from early May until early autumn and most often eaten as a snack toastedtoasted on a special frying pan seasonedseasoned with garlic, lime juice, chilli and salt. They are also sold at local sporting events or used as a filling for tacos or burritos. In 2017, these grasshoppers were introduced as a noveltynovelty snack for foodiesfoodies in the USA.
Blood soup
Many countries have such soup on offer, including Poland, Belarus and Lithuania. It is made of duck’s blood (although rabbit’s or pig’s can also be used) and poultry brothpoultry broth. It has a sweet and sour flavour thanks to the use of salt and vinegarvinegar. Among other ingredients added to the dish are plum or pear syrup, dried plums, pears, or cherries and honey. It is mainly served with noodles, boiled potatoes or dumplings.
Hakarl
A specialty from Iceland is a fermented shark, known for its characteristiccharacteristic strong smell. Typically it is served diceddiced on toothpickstoothpicks. NewbiesNewbies are advised to pinch their nosepinch their nose while taking the first bite because the smell is much stronger than the taste. It is served in two ways: chewychewy and red from the belly and white and soft from the body. The shark is put in the sand and pressed with heavy stones for about 6 to 12 weeks, depending on the season. Then it is cut and left to dry for several months.
As you can see, there are a lot of curious foods served around the world. While they may not sound appetisingappetising they're important elements of other cultures, so it's important to approach them with respect rather than disgust. Who knows, maybe you'll actually like them if you give them a try!
Źródło: Zuzanna Ładyga‑Michalska, licencja: CC BY-SA 3.0.
a) attempts to shame curious dishes.
b) has decomposed shark on display.
c) displays traditional Swedish cuisine.
d) claims that all the exhibits are delicious.
2. Century eggs
a) are marinated for at least a year.
b) have green whites and translucent yolks.
c) are extremely popular in China.
d) need to be fried before eating.
3. Mopane worms
a) sometimes have leafs inside them.
b) are popular all around Africa.
c) must be consumed uncooked.
d) lack crucial nutrients.
4. Chapulines
a) are used solely as stuffing.
b) have become popular around the world.
c) are available in Mexican stadiums.
d) should be served with herbs.
5. Blood soup
a) contains only blood from poultry.
b) can be cooked with fruit.
c) is sour and salty due to vinegar.
d) has vegetable broth in it.
6. Hakarl
a) can come in two different forms.
b) is fried before being sold.
c) has the consistency of gum.
d) smells sweet and sour.
Answer the question in 3‑4 sentences.
Which delicacy would you like to try? Why/why not?
Preheat the oven to 180 degrees C 1. 1. 8 oz, 2. 4 oz, 3. 2 cups, 4. ½ cup, 5. 1 pint, 6. 375 degrees F, 7. 1 pound. Use some butter to grease the muffin tray or use muffin cases. Take two large bowls, one for dry ingredients and one for liquid.
In one bowl, mix 2 eggs lightly whisked, 125 ml 2. 1. 8 oz, 2. 4 oz, 3. 2 cups, 4. ½ cup, 5. 1 pint, 6. 375 degrees F, 7. 1 pound canola oil, 250 ml 3. 1. 8 oz, 2. 4 oz, 3. 2 cups, 4. ½ cup, 5. 1 pint, 6. 375 degrees F, 7. 1 pound milk and mix everything together. In another bowl, mix 500 grams 4. 1. 8 oz, 2. 4 oz, 3. 2 cups, 4. ½ cup, 5. 1 pint, 6. 375 degrees F, 7. 1 pound of flour, 125 grams 5. 1. 8 oz, 2. 4 oz, 3. 2 cups, 4. ½ cup, 5. 1 pint, 6. 375 degrees F, 7. 1 pound of sugar and 1 teaspoon baking powder.
Add the liquid to the dry ingredients and mix everything, but don’t do it too thoroughly. Pour the mixture into the muffin tray and put in the oven. Bake for about 20 minutes. To make sure they are fully baked, use a wooden stick or toothpick and put it in one of the muffins. If it comes out dry, they are ready.
Bon appetit!
Słownik
/ ˈæpɪtaɪzɪŋ /
apetyczny/apetyczna
/ æʃ /
popiół
/ ˈkætəpɪləz / / ˈkætəpɪlə /
gąsienice [gąsienica]
/ ˌkærəktəˈrɪstɪk /
tu: specyficzny/specyficzna
/ ˈtʃuːi /
żylasty/żylasta, trudny/trudna do pogryzienia
/ kleɪ /
glina
/ kənˈsjuːmd / / kənˈsjuːm /
zjedzony/zjedzona, spożyty/spożyta [jeść, spożywać]
/ ˈkriːmi kənˈsɪstənsi /
kremowa konsystencja
/ krɪsp /
kruchy/krucha, chrupiący/chrupiąca
/ ˈkrʌntʃi /
chrupki/chrupka
/ kwɪˈziːn /
kuchnia (w znaczeniu: styl gotowania, np. kuchnia narodowa)
/ ˌdiːkəmˈpəʊzd /
sfermentowany/sfermentowana, zgniły/zgniła
/ ˈdelɪkəsɪz / / ˈdelɪkəsi /
rarytasy, lokalne przysmaki [rarytas, lokalny przysmak]
/ daɪst /
pokrojony/pokrojona w kostkę
/ draɪd /
suszony/suszona
/ ˈedɪbl̩ /
jadalny/jadalna
/ ˈfiːtʃəz / / ˈfiːtʃə /
prezentuje [prezentować]
/ fəˈmentɪd ˈherɪŋ /
sfermentowany (kiszony) śledź
/ fleʃ /
mięso bez skóry
/ ˈfuːdiz / / ˈfuːdi /
smakosze [smakosz/smakoszka]
/ ˈɡrɑːshɒpə /
konik polny
/ ˈhaʊzɪz / / ˈhaʊs /
mieści [mieścić]
/ ɪnˈtens ˈfleɪvə /
wyrazisty smak
/ ˈmæɡət /
larwa
/ ˈmærɪneɪt /
marynować
/ ˈmɪkstʃə /
mieszanka, mikstura
/ məˈpɑːni wɜːmz / / məˈpɑːni wɜːm /
robaki mopane [robak mopane] (gatunek ćmy cesarskiej z południowej Afryki, której gąsienica jest jadalna)
/ ˈnjuːbiz / / ˈnjuːbi /
nowicjusze [nowicjusz/nowicjuszka] (osoba, która robi coś po raz pierwszy)
/ ˈnɒvlti /
nowość, nowinka
/ ˈɒn dɪˈspleɪ /
na wystawie
/ pɪntʃ ðeə nəʊz / / pɪntʃ wʌnz nəʊz /
zatkać jej/jego nos [zatykać nos]
/ ˈpəʊltri brɒtheta /
bulion drobiowy
/ prɪˈzɜːvd /
tu: konserwowany/konserwowana
/ ˈkwɪklaɪm /
wapno palone
/ rɔː /
surowy/surowa
/ rɪˈvəʊltɪŋ /
odrażający/odrażająca, odpychający/odpychająca
/ ˈrəʊstɪd /
pieczony/pieczona (o mięsie)
/ ˈsiːzn̩d /
przyprawiony/przyprawiona
/ ˈsprɪŋkl̩d /
posypany/posypana
/ səbˈdʒektɪv tɜːm /
subiektywne określenie
/ ˈtəʊstɪd /
prażony/prażona na patelni
/ ˈtuːthetapɪks / / ˈtuːthetapɪk /
wykałaczki [wykałaczka]
/ trænzˈluːsnt /
przezroczysty/przezroczysta
/ ˈvɪnɪɡə /
ocet
/ jəʊk /
żółtko
Źródło: GroMar Sp. z o.o., licencja: CC BY‑SA 3.0