Part Two: Asian Food in the Western World

 

Tsai: There’s a big shift involving wellness and health. Before drugs, it was food that kept you healthy, so by eating tofu, soybeans, and drinking red wine, you probably won’t get cancer. The trend is coming back, and people are realizing that you are what you eat, and food is the next medicine. People want to remain healthy, and obesity is the No. 1 disease that’s going to destroy this world, so that’s going to keep Asian food popular.

Ripert: I think it’s going to be more “fusion” to the point where we won’t know whether it’s Chinese or Thai or Mandarin. Chefs are going to use more and more of those ingredients and techniques. The next trend is going to be Asian food in the streets. I don’t know how many years it’s going to take, but we’re going to see that soon.

From The Daily Beast, July 3, 2017

1) Can food keep you healthy? What are other factors can cause disease?

 

2) What are the food trends in your culture these days? Are they healthy? Explain.

 

3) Is obesity a problem in your country? Which age groups are most vulnerable?

 

4) Are there many fusion-style restaurants in your community? Describe one type.

 

5) Can street food be as good as restaurants? Are there food trucks in your country? Tell.

 

6) If you had a chance, what fusion food would you make for a party? What ingredients?

 

~ Part Three: Topic 3 ~

 

1) How often do you eat out? Where do you usually go? Who with? Why?

As often as possible. But it is expensive. We go to local favorite places like the sushi

restaurant across from the spa, the monk fish place tucked quietly in an alley near

our home, and the loach soup place near the mountain… What? Sorry, that one closed.

 

2) Do you ever drink alcoholic beverages when you eat out? What? How much?

Yes. I like to order a bottle of wine. But it’s often too expensive. Normally,

we just drink a few beers. But on special occasions we drink much more.

 

3) Have you ever been out to eat in a foreign country? Describe your experience.

Many times. Once we went to a rotating restaurant in Honolulu. I think it was called

Top of Waikiki. We had steak, which was good… but the view was better.

 

4) Do you know anyone who owns a restaurant? Do you go there often?

Yes. We know a guy who has a grilled duck place on the side of a mountain. There

are small private huts among the trees and the side dishes are always good.

 

5) Have your own eating habits changed over the years? How so? For what reasons?

Yes. I used to eat more fast food, burgers and fries, but not so much anymore. Now,

we think about the menu before eating out. Obviously, we are getting older and fatter.

 

6) What's the best/worst experience you've ever had at a restaurant? Explain.

Too many to count (on both sides). Recently, we went to a buffet restaurant that

was serving tuna belly. The place wasn’t crowded, so I ate a lot. More than I paid for.

 

7) Do you like eating at buffets? Why or why not? If yes, where and how often?

Buffets usually look great when you arrive but feel terrible when you leave. That

is because people usually eat too much or make bad choices. But they are fun.

 

8) Do you ever order food delivered to your home? What kind, when, how often?

No. We never order it. We’ve been disappointed one too many times.

 

9) Do you like to try new restaurants, or do you prefer to go to your favorites? Explain.

Both. It’s constantly changing. Of course we have favorites, and we have been going

to them many years. But we are always looking for a new place to add to the list.

 

10) How important is restaurant ambience to you? Busy or quiet? Explain.

It depends on our mood. But places with noisy children or rude drunks

are out of the question. Outdoor dining in fine weather is always good.

 

 

~ Food for Thought ~ Topic 11 ~ Restaurants ~ Explore the Topic ~

 

Revolving or rotating restaurants are usually tower restaurant eating spaces designed to rest atop a broad circular revolving platform that operates as a large turntable. The building remains stationary and the diners are carried on the revolving floor. The revolving rate varies between one and three times per hour and enables patrons to enjoy a panoramic view without leaving their seats.

source

Al fresco dining, or dining outdoors, is common in temperate climates and is especially popular in the summer months when temperature and weather are most favorable. It is a style of dining that is casual and often party-like in its atmosphere. The phrase al fresco is borrowed from Italian for "in the cool air", although it is not in current use in that language to refer to dining outside. Instead, Italians use the phrases fuori (outdoor) or all'aperto (in the open). In Italian, the expression al fresco usually refers to spending time in jail.

source

Fusion cuisine combines elements of different culinary traditions that originate from different countries, regions, and cultures. Cuisines of this type are not categorized according to any one particular style and have played a part in the innovations of many contemporary restaurant menus in the last 50 or 60 years.

source

Carpaccio is a dish of raw meat or fish (such as beef, veal, venison, salmon or tuna) thinly sliced or pounded thin and served mainly as an appetizer. It was invented in 1950 by Giuseppe Cipriani from Harry's Bar in Venice and popularized during the second half of the twentieth century. The beef was served with lemon, olive oil, and white truffle or Parmesan cheese. Later, the term was extended to dishes containing other raw meats or fish, thinly sliced and served with lemon or vinegar, olive oil, salt, and ground pepper.

source

Wine has been produced for thousands of years. The earliest known traces of wine are from Georgia (6000 BC)Iran (5000 BC) and Sicily (4000 BC). Although there is evidence of a similar alcoholic drink being consumed earlier in China (7000 BC). The earliest known winery is the 6,100-year-old Areni-1 winery in Armenia.

source

Asian Food Craze in America: Since the California roll made its way to the U.S. in the mid-1980s, the popularity of Asian food has been on the rise stateside. Today, you can find sushi everywhere from grocery stores to $1,000-a-plate fine-dining establishments. Entire sections of Whole Foods are even dedicated to Asian cuisine. “It’s the zeitgeist,” said Danielle Chang, founder of Luckyrice.

 

~ Topic 2-3 ~ Restaurants ~ Questions for Conversation ~

Honor your mistakes, they will lead to learning...

Through this learning, more mistakes will be made…

Through this process, mistakes are no longer mistakes…

They become the act of learning.

 

TLW

 

                          

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Lesson Procedures/Suggestions for Lessons

 

Part One: Diary ~ Write in your book or manage in your mind ~

 

Prepare for each class with a Diary ~ Thoughts, Notes, Stories… as you like ~

Think about or Write a memory from your (recent) past, about your daily routines, or about your future...

Any idea or any time… It could be about your family, friends, a song, a meal, a movie, a painful experience, a fun event, a book, internet content, childhood, future goals, news, social issues, etc.

Then present it at the beginning of class.

 

Part Two: Discuss a Topic

 

1) Read the passage as a class. Teacher first. Taking turns with sentences. Or any other method.

2) As a class, in groups, or in pairs, discuss the questions. Take equal turns. Encourage others. 

3) Ask questions and share ideas in conversation. Make and Give opinions. Be positive but critical.

 

Part Three: Dialogue Discussion

 

1) There are ten questions with sample answers. Sample answers are given as models.

2) As a class, in groups, or in pairs, select the questions youd like to talk about. 

3) Ask questions and share ideas in conversation. Take notes. Take equal turns.

 

Explore the possibilities. Use the web. Make your own questions. Take equal turns.