Topic/Task:
Food in films: Ratatuille
Portfolio
task: Level B1
You
will evaluate your linguistic competence in a skill: listening.
The
specific learning goals you have to get are: Understanding the most
important points and phrases in a film.
General
descriptor B1
I
can understand the main points of clear standard speech on familiar
matters regularly
encountered
at work, school, or during my leisure time, etc. I can understand the
main
point
of many radio or TV programmes on current affairs or topics of
personal or
professional
interest when the delivery is relatively slow and clear.
Specific
descriptor:
I
can understand the main points in TV programmes of my interest
Activities
1.
Who
said these ten top quotes?
1.
"If you are what you eat,
then I only want to eat the good stuff."
2.
"[Humans] don't just
survive; they discover; they create. ... I mean, just look at what
they do with food!"
3.
"Anyone can cook, but only
the fearless can be great."
4.
"All this cooking and
reading and TV-watching while we cook and read. It's like you're
involving me in crime!"
5.
"I can't believe it! A real
gourmet kitchen, and I get to watch!"
6.
"Haute cuisine is an
antiquated hierarchy built upon rules written by stupid old men,
rules designed to make it impossible for women to enter this
world."
7.
"What are corn dogs?"
– François. "Cheap sausages dipped in batter and deep-fried.
You know? American."
8.
"People think haute cuisine
is snooooty, so chef must also be snooty. But not so."
9.
"Not everyone can become a
great artist, but a great artist can come from anywhere."
10.
"The bitter truth we
critics must face is that, in the grand scheme of things, the average
piece of junk is more meaningful than our criticism designating it
so."
2.
Read Anton Ego final reflection and think of the meaning of his words
In
many ways, the work of a critic is easy. We risk very little, yet
enjoy a position over those who offer up their work and their selves
to our judgment. We thrive on negative criticism, which is fun to
write and to read. But the bitter truth we critics must face, is that
in the grand scheme of things, the average piece of junk is probably
more meaningful than our criticism designating it so. But there are
times when a critic truly risks something, and that is in the
discovery and defense of the *new*. The world is often unkind to new
talent, new creations. The new needs friends. Last night, I
experienced something new: an extraordinary meal from a singularly
unexpected source. To say that both the meal and its maker have
challenged my preconceptions about fine cooking is a gross
understatement. They have rocked me to my core. In the past, I have
made no secret of my disdain for Chef Gusteau's famous motto, "Anyone
can cook." But I realize, only now do I truly understand what he
meant. Not everyone can become a great artist; but a great artist
*can* come from *anywhere*. It is difficult to imagine more humble
origins than those of the genius now cooking at Gusteau's, who is, in
this critic's opinion, nothing less than the finest chef in France. I
will be returning to Gusteau's soon, hungry for more.
3.
Find out about the French dish (ratatouille)
and the ingredients of the recipe.
Answers
to the activities.
Who
said these ten top quotes?
1.Remi.
2.Remi 3. Chef
Auguste Gusteau 4. Emile
5. Remi 6. Sous chef
Colette
7-
Chef
Skinner 8. Sous chef
Colette
9.
Food
critic Anton Ego 10 Anton
Ego
4.
Aubergines,
courgettes, onions, red or green peppers,
tomatoes,
olive oil, fresh basil, Salt and
black
pepper
By María Caballero Cobos
