Пища для ума - Food for thought. Коломейцева Е.М - 42 стр.

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COFFEE MAKERS
There are three basic ways to make coffee. All produce a good brew, but each has a distinctive taste.
1. _____: Available in automatic-electric and range-top models ranging in size from about 2 to 100 cups. Be sure water level is
below the bottom of the basket. With electric model, start with cold water; with range-top, start with almost boiling water.
2. _____: Drip coffee makers are available in automatic-electric and range-top models ranging in size from 2 to 12 cups.
Ground coffee is placed in a filter cone or selection through which almost boiling water is poured. This method of making coffee
produces an exceptionally residue-free brew.
3. _____: This is the least expensive and quickest way to make small amounts of coffee. For best results, add boiling water to
instant coffee in a cup or serving pot, stir. Use 1 teaspoon instant coffee for each 3/4 cup boiling water.
E x e r c i s e F i v e
. Look at the statements below and at the reviews of a few sorts of tea. Which review (A, B, C, D,) does
each statement 1 – 7 refer to? You will need to use some of these letters more than once.
1. Preheat a teapot before making tea.
2. This tea is wine and flower-like in flavor.
3. Blends of tea depend on leaves-processing.
4. The black leaves of this tea are used in different blinds.
5. These leaves have the original color.
6. The color of this tea reminds of oolong tea one.
7. There are mainly three sorts of tea.
A. There are innumerable blends of tea ranging from strong-flavored and smoky to delicate and flowery. They fall into three
main types, according to how the leaves have been processed: black, green and oolong. The terms "orange pekoe" and "pekoe" do not
refer to a particular variety or flavor but to the size of the leaf.
Black tea: Most of the tea sold in the United States is of this type. It is made by fermenting (oxidizing) the leaves so they turn
black, producing a rich-flavored, amber brew. Well-known blends include Assam, a full-bodied high-quality tea; Ceylon, a delicate,
fragrant blend; Darjeeling, the finest black tea from India, flavorful and aromatic; Earl Grey, an aromatic blend from India and
Ceylon; English Breakfast Tea, a fragrant, mellow blend; Keemun, a mild yet robust Chinese tea; and Lapsang Souchong, a pungent
tea from Taiwan, with a unique, smoky flavor.
B. Green tea: The leaves are not oxidized so that they retain their original green color. The resulting brew is light and greenish-
yellow, with a mild, distinctive flavor. Green teas include Basket-fired Tea, a Japanese tea with a light flavor; Gunpowder Tea, which
produces a delicate, pale brew; and Hyson, another fine Chinese tea.
C. Oolong tea: The leaves are only partially fermented with the result that they retain a greenish-brown color. The brew is light,
with a subtle bouquet. Popular blends include Canton Oolong; Formosa Oolong, faintly wine-like in flavor; and Jasmine Tea, which is
delicately flavored with white jasmine blossoms.
D. Store loose tea and tea bags in air-tight containers at room temperature and use within 6 months. Use a teapot for brewing,
and preheat it by rinsing out with hot water. Heat fresh, cold tap water to a rapid boil. Water that has been standing or reheated gives a
flat taste. Also, only boiling water can extract the full flavor from the leaves. Allow 3/4 measuring cup water per serving. Use 1
teaspoon loose tea or 1 tea bag per serving and pour boiling water over tea. Brew 3 to 5 minutes. Stir to make sure flavor is uniform
and serve.
T a s k T w o. Read, translate and discuss the article
History of Wine
.
Archaeological evidence suggests that the earliest production of wine, made by fermenting grapes, took place in sites in Georgia
and Iran, from as early as 6000 BC. These locations are all within the natural area of the European grapevine
Vitis vinifera
.
A 2003 report by archeologists indicates a possibility that grapes were used together with rice to produce mixed fermented
beverages in China as early as 7000 BC. Pottery jars from the Neolithic site of Jiahu, Henan were found to contain traces of tartaric
acid and other organic compounds commonly found in wine. However, other fruits indigenous to the region, such as hawthorn, could
not be ruled out. If these beverages, which seem to be the precursors of rice wine, included grapes rather than other fruits, these grapes
were of any of the several dozen indigenous wild species of grape in China, rather than from
Vitis vinfiera
, which were introduced
into China some 6000 years later. The oldest known evidence of wine production in Europe is dated to 4500 BC and comes from
archaeological sites in Greece. The same sites also contain the world’s earliest evidence of crushed grapes. In ancient Egypt, wine
became a part of recorded history, playing an important role in ceremonial life. Traces of wine have also been found in China, dating
from the second and first millennia BC.
In medieval Europe, the Roman Catholic Church was a staunch supporter of wine since it was necessary for the celebration of
Mass. In places such as Germany, beer was banned and considered pagan and barbaric, while wine consumption was viewed as
civilized and a sign of conversion to Christianity.
In the Islamic world, wine was forbidden during the Islamic Golden Age. After Geber and other Muslim chemists pioneered the
distillation of wine, however, it was legalized for cosmetic and medical uses. In fact, the 10th-century Persian philosopher and
scientist Al Biruni
described recipes where herbs, minerals and even gemstones are mixed with wine for medicinal purposes.
Wine became so revered and its effect so feared that elaborate theories were developed about its effect. Wine is a popular and
important beverage that accompanies and enhances a wide range of European and Mediterranean-style cuisines, from the simple and
traditional to the most sophisticated and complex. Wine is important in cuisine not just for its value as a beverage, but as a flavor
agent, primarily in stocks and braising, since its acidity lends balance to rich savory or sweet dishes. Red, white and sparkling wines

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