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Презентация на тему Health is above wealth

MAIZECorn or maize was first domesticated in Mexico, then reached the United States about 800 years ago. Maize is made into a thick porridge in many cultures: cornmeal mush in the U.S. Popcorn consists of kernels
CLASSIC AMERICAN FOOD MAIZECorn or maize was first domesticated in Mexico, then reached the United TURKEYThe turkey is one of the most famous birds in North America. Pumpkin pie Pumpkin pie is a traditional sweet dessert, eaten during the BEANSBaked beans is a dish containing beans, sometimes baked but, usually stewed, SpaghettiThomas Jefferson introduced Neapolitan APPLE PIEApple pie: what could be more American? The problem is: apple PORKSince pigs first arrived with the early Spanish settlers, Americans have used BEEFSteaks, hamburgers, classic beef stew... Beef is the core, the essence of American food history. WHEATWheat bread and wheat cakes, from pancakes and waffles to wedding cakes.... POTATOESPotatoes, whether baked or boiled, dehydrated or fried, have presented opportunities to CHICKENDuring the 1930s most chickens were raised in America for egg production.
Слайды презентации

Слайд 2 MAIZE
Corn or maize was first domesticated in Mexico,

MAIZECorn or maize was first domesticated in Mexico, then reached the

then reached the United States about 800 years ago.

Maize is made into a thick porridge in many cultures: cornmeal mush in the U.S. Popcorn consists of kernels that explode when heated, forming fluffy pieces that are eaten as a snack.

Слайд 3 TURKEY
The turkey is one of the most famous

TURKEYThe turkey is one of the most famous birds in North

birds in North America. In fact, Benjamin Franklin wanted

to make the wild turkey, not the Bald Eagle, the national bird of the United States! The turkey's popularity comes from the American people's love of eating the bird for special occasions like Thanksgiving and Christmas.

Слайд 4 Pumpkin pie
Pumpkin pie is a traditional sweet

Pumpkin pie Pumpkin pie is a traditional sweet dessert, eaten during

dessert, eaten during the fall and early winter, especially

for Thanksgiving and Christmas in the United States and Canada. The pumpkin is a symbol of harvest time and featured also at Halloween.

Слайд 5 BEANS
Baked beans is a dish containing beans, sometimes

BEANSBaked beans is a dish containing beans, sometimes baked but, usually

baked but, usually stewed, in a sauce. Most canned

baked beans are made from haricot beans in a sauce. In Ireland and the United Kingdom, a tomato and sugar sauce is mostly used. In the United States there are many kinds of baked beans served in different kinds of sauce.

Слайд 6 Spaghetti
Thomas Jefferson introduced Neapolitan "macaroni" (i.e. spaghetti) to

SpaghettiThomas Jefferson introduced Neapolitan

America. Pasta is a staple of American cuisine these

days.

Слайд 7 APPLE PIE
Apple pie: what could be more American?

APPLE PIEApple pie: what could be more American? The problem is:

The problem is: apple pie was a British invention

and English colonists brought apples to America. The unique American aspect of apples, are the varieties developed here: Golden and Red Delicious, Jonathan, and McIntosh.

Слайд 8 PORK
Since pigs first arrived with the early Spanish

PORKSince pigs first arrived with the early Spanish settlers, Americans have

settlers, Americans have used pork in an endless array

of recipes. American food just wouldn't be the same without pork.

Слайд 9 BEEF
Steaks, hamburgers, classic beef stew... Beef is the

BEEFSteaks, hamburgers, classic beef stew... Beef is the core, the essence of American food history.

core, the essence of American food history.


Слайд 10 WHEAT
Wheat bread and wheat cakes, from pancakes and

WHEATWheat bread and wheat cakes, from pancakes and waffles to wedding

waffles to wedding cakes.... wheat holds a special, prominent

place in the American food pattern.

Слайд 11 POTATOES
Potatoes, whether baked or boiled, dehydrated or fried,

POTATOESPotatoes, whether baked or boiled, dehydrated or fried, have presented opportunities

have presented opportunities to American chefs for more than

200 years.

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