A. Lead-in

* *Мощность можно подсчитать также по формуле, взяв значение N₁ по графику (рис. 9).

* Обозначение технической атмосферы ат, физической атмосферы – атм.

A. Lead-in

Ø What is gastronomy? What is cuisine?

Ø What language do these words come from?

Ø Gastronomy: is it an art or a science?

Read and translate the following quotations. Express your point of view (agree/disagree).

1. “Gastronomy is the intelligent knowledge of whatever concerns man's nourishment.”
Jean-Antheleme Brillat-Savarin (1755-1826), The Physiology of Taste (1825)

2. "Gastronomy, has been the joy of all peoples through the ages. It produces beauty and wit and goes hand in hand with goodness of heart and a consideration of others."
Charles Pierre Monselet (1825-88) French author.

3. "The gentle art of gastronomy is a friendly one. It hurdles the language barrier, makes friends among civilized people, and warms the heart."
Samuel Chamberlain
Reading

I. Skim the text to grasp the general idea.

(1)Gastronomy is the study of relationship between culture and food. It is often thought erroneously that the term gastronomy refers exclusively to the art of cooking, but this is only a small part of this discipline: it cannot always be said that a cook is also a gourmet. Gastronomy studies various cultural components with food as central axis. Thus it is related to the Fine Arts and Social Sciences, and even to the Natural Sciences in terms of the nutritional system of the human body. Gastronomy is one of the world leading professions and is on the rise.

(2)A gourmet's principal activities involve

discovering, tasting, experiencing, researching,

understanding, and writing about foods. Gastronomy is therefore an interdisciplinary activity. Good observation will reveal that around the food, there exists dance, dramatic arts, painting, sculpture, literature, architecture, and music; in other words, the Fine Arts.

But it also involves physics, mathematics, chemistry, biology, geology, agronomy, and also anthropology, history, philosophy, psychology, and sociology.

The application of scientific knowledge to cooking and gastronomy has become known as molecular gastronomy.

(3)The first formal study of gastronomy is probably

The Physiology of Taste by Jean Anthelme Brillat-Savarin (early 19th century). As opposed to the traditional cooking recipe books, it studies the relationship between the senses and food, treating enjoyment at the table as a science. Most recently, in 2004, the founders of the Slow Food movement founded the University of Gastronomic Sciences in Bra, Italy, devoted to the principles of gastronomy.

(4)Etymologically, the word "gastronomy" is derived from Ancient Greek gastros "stomach", and nomos "knowledge" or "law".

(From Wikipedia, the free encyclopedia)