Authors:
Pablo Tocino Lopez
Diego Carretero carranza
David Montes muñoz
Pablo torres Montes
Javier Jiménez Roldán

GLOSSARY

Midday: Mediodía /ˈmɪdˈdeɪ/
Course: parte del menu example:First course,Second course...... /kɔːs/
Barley: Cebada /ˈbɑːlɪ/
Peas: Guistantes
Cabbage: Col /ˈkæbɪdʒ/
Tough: resistente/tʌf/
Cheap: Barato
Stewed: Guisado UK: /stjuːd/ US: /stuːd/
vinegar: vinagre /ˈvɪnɪgəʳ/
roadside: arcen /ˈrəʊdsaɪd/
stall: puesto de tienda UK: /stɔːl/ US: /stɑːl/
recipe:receta

SUMMARY
Most Romans had bread and water for breakfast. At midday they ate bread,cheese and fruit.They ate their meal at about 4pm. Rich people had three courses and poor people ate much simpler foods such as:
-soup
-lentils
-onions
-barley porridge
-peas
-cabbage
-tough, cheap cuts of meat stewed in vinegar


They employed a chef with slaves to help in the kitchen.Ordinary people went to popiane for their main meal.

Men and women layed on couches arranged round a table.Next to the bed there was a table with food and flowers for dinner.

ROMAN FOOD
PEAR SOUFFLE
INGREDIENTS:
1KG pears
6 eggs
4 bit honey
a little bit of oil
pinch of salt
1/2 bit of cumin
ground pepper to taste

ELABORATION
Mash the pears together with the pepper, cumin, honey and a bit of oil.
Add the beaten eggs and put into a casserole.
Cook for approximately 30 minutes in a moderate oven.
Serve with a little bit of pepper sprinkled on top.

CURIOSITY
Dishes served at Rome banquets included shellfish, roast meat, vegetables, fresh fruits, pastries and honeyed wine.

QUESTIONS
1. What did the Romans have for breakfast?
2.What did the Romans have for lunch?
3.Give me three examples of poor Roman people's food.
4 Give me two examples of ingredients in "pear souffle"
5. Tell me a curiosity about the Romans
6. Who helped in the kitchen?


http://edu.glogengine.com/view/51B8EXJnD8jH5AbaKUbX:6kohla14hine7cmqnvhvka0