Задание

Установите соответствие между текстами A–G и заголовками 1–8. Занесите свои ответы в таблицу. Используйте каждую цифру только один раз. В задании один заголовок лишний.

1. A meal all in one package

2. Ancient liquid food

3. A sweet dairy recipe

4. Described in the poem

5. The dish for Spanish conquerors

6. French food sold up to now

7. Similar to the stone soup

8. A popular ritual dish

A. What might be Hannibal Lecter’s favourite meal, maccu is an ancient Roman dish made primarily from crushed beans. Initially created on the Island of Sicily, this particular dish spread once the Sicilians were integrated into the Roman Empire. As for the preparation, the beans were boiled with any number of herbs and spices. Olive oil was added to the mixture, and it was eaten as a soup. Though a rarity in today’s Sicily, some restaurants carry the foodstuff as peasant food, meant to play on our nostalgia for ages past.

B. Staying in ancient Rome, moretum was a kind of cheese spread that Roman peasants used on the various breads which they ate.The great poet Virgil compiled a collection of poetry called Appendix Vergiliana. One of the poems discusses the foodstuff, and it is named “Moretum”. In the poem, the peasant collected ingredients from his land such as garlic, herbs, and butter and then produced the meal, all while talking and singing to his slave. There was also a widely eaten variant involving pine nuts which was remarkably similar to modern-day pesto.

C. Deriving its name from the Sanskrit word for “milk” (ksheer) and the Persian word for “sweet” (qand), shrikhand is a dessert made from milk. The exact origins are lost to history, but tradition says it arose in ancient western India. Different versions of shrikhand contained various ingredients, including sugar, spices, and nuts. Most commonly found in India today, shrikhand is served as a breakfast dish in the North. In the South, they’ve kept its tradition as a dessert.

D. An extremely traditional Mesoamerican foodstuff, tamales have been cooked since at least 1500 BC. Some evidence actually points to as long ago as 8000 BC. The word itself is derived from the Nahuatl word for “wrapped food”. In English, it’s commonly spelled and pronounced “tamale.” Tradition holds that the Maya would make their cornmeal delights both filled and unfilled, with the fillings ranging from fish to beans to eggs. As for the tamales’ wrapping, which serves to help the steaming process, corn husks are the most widely used.

E. Acquacotta, another peasant’s dish, originally came from western coastal Italy. Literally translated as “cooked water,” this particular foodstuff is a relatively simple soup. Farmers and other labourers often just gathered whatever wild herbs and vegetables they could find. Legends abound about the initial creation of the dish. In one of many versions, a poor person convinces others to add ingredients to his pot, which began with nothing but water and a stone inside it. Eventually, a delicious soup was created and everyone enjoyed themselves.

F. Cantal cheese is one of the oldest cheeses in the history of France. It is a particular type of a semi-hard cheese. The Roman author Pliny the Elder wrote about the cheese in the first century AD. Pliny said that the best cheese came from Nimes, a city in southern France. Relatively unchanged through the centuries that followed its creation, Cantal cheese rose to prominence during the reign of Louis XIV of France. Today’s Cantal cheese is sold much younger than it traditionally was, often with much less salt as well.

G. Papadzules is a traditional dish from the Yucatan Peninsula. Traditionally made by the Maya, the dish consists of tortillas, preferably corn, dipped in a sauce made from pumpkin seeds. Chopped hardboiled eggs are placed in the tortilla, and it is wrapped shut and put into a tomato sauce. As for the name, the story goes that it meant “food for the lords” and the papadzules were fed to the Spanish conquistadors who encountered the Maya.

A B C D E F G

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