- •Наш гид говорит по-английски
- •От автора
- •Английский язык и англоязычная межкультурная коммуникация: общие сведения
- •Литература
- •Практикум
- •Раздел 1. Общие сведения о стране (introductory remarks) Text 1. South india of today: snapshot
- •Text 2. Population and people of modern greece
- •Text 3. Education in modern greece
- •Text 4. Glimpses of norvegian history: the first unification of norway. Medieval norway
- •Text 5. Introduction to russia
- •Part II
- •Text 6. Россия
- •II Национальный состав России
- •Text 7. Volga region (поволжье)
- •Раздел 2: образ жизни, национальный характер, обычаи, традиции (way of life, mentality, customs and traditions) Text 1. South india of today: the caste system
- •Text 2. Yoga
- •Text 3. Traditional clothing
- •Text 3. The spidery art of mehndi
- •Text 4. South indian cuisine
- •Text 6. Cretan vendettas
- •Text 7. Easter
- •Texts 8. How and where the greek eat
- •Texts 9. Greek dishes for your table
- •Texts 10. Wines, retsina and ouzo
- •Text 11. Principles of islam
- •Text 12. Religious festivals
- •Text 13. Harem: legend vs reality
- •Раздел 3. О городах (about towns and cities) Text 1. History of istanbul
- •İstanbul. The Ottoman Centuries
- •Text 2. Orientation
- •Text 3. History of oslo.
- •Text 4. Vitsebsk (вицебск)
- •Text 5. St petersburg (санкт-петербург)
- •Text 6. Жизнь во время блокады.
- •Text 7. The leningrad blokade
- •Text 8. Кронштадт
- •Text 9. Kronshtadt (кронштадт)
- •Text 10. Кронштадтский мятеж
- •Text 12. Гатчина
- •Text 13. Gatchina (гатчина)
- •Раздел 4: искусство, промыслы, ремесла (art, crafts, folk art) Text 1. Music & dance
- •Text 2. Traditional greek musik & dancing
- •Text 3. Dance in south india
- •Text 4. Arts: architecture, sculpture
- •Text 5. Flokati
- •Text 6. Turkish traditional art
- •Text 7. Pottery in south india
- •Text 8. Дымковская игрушка
- •Text 9. Dymkovo toys
- •Text 10. Хохлома
- •Text 11. Folk and native art
- •Раздел 5. Выдающиеся личности (outstanding personalities)
- •Text 1. Edvard munch
- •Text 2. Henrik ibsen
- •Text 3. Edvard grieg
- •Text 4. Thor heyerdahl
- •Text 5. Fridtjof nansen
- •Text 6. Atatürk
- •Text 7. Mahatma gandhi
- •Text 8. Russian scientists
- •Text 9. Marc chagall
- •Text 10. Князь потёмкин
- •Text 12. Александр I
- •Text 13. Alexander I
- •Text 14. Владимир маяковский
- •Text 15. Vladimir mayakovsky
- •Раздел 6. Политкорректность и межкультурная клммуникация (political correctness and cross-cultural communication)
- •Text 1. Борьба не на жизнь, а за политическую корректность
- •Red Riding Hood.
- •Красная Шапочка
- •Раздел 7. Стилистические функции ксенонимов (stylistic functions of xenonyms)
- •Что можно увидеть из окна гостиницы
- •Список используемых источников
- •Таблицы перевода англо-американских единиц измерений в метрическую систему
- •Линейные меры Linear Measure
- •Меры площади Square Measure
- •Меры объёма Cubic Measure
- •Меры веса Weight Measure Avoirdupois Measure
- •Troy Measure
- •Apothecaries’ Measure
- •Меры жидкостей Liquid Measure
- •Меры сыпучих тел Dry Measure
- •Формулы перевода градусов по цельсию в градусы по фаренгейту
- •Список географических названий, жителей и языков
Texts 8. How and where the greek eat
Assignment. Read the text about Greek food and drinks, paying special attention to the peculiarities of Greek cuisine which require explanation of numerous exotic spices, products, technologies.
Greek food does not enjoy a reputation as one of the world’s great cuisines. Maybe that’s because many travellers have experienced Greek cooking only in tourist resorts. The old joke about the Greek woman who, on summer days, shouted to her husband ‘Come and eat your lunch before it gets hot’ is based on truth.
Until recently, food was invariably served lukewarm - which is how Greeks prefer it. If your meal is not hot, ask that it be served zesto, or order grills, which have to be cooked to order. Greeks are fussy about fresh ingredients, and frozen food is rare.
Greeks eat out regularly, regardless of socioeconomic status. Enjoying life is paramount to Greeks and a large part of this enjoyment comes from eating and drinking with friends.
By law, every eating establishment must display a written menu including prices. Bread will automatically be put on your table and usually costs between 100 dr and 200 dr, depending on the restaurant’s category.
Tavernas. Traditionally, the taverna is a basic eating place with a rough-and-ready ambience, although some are more upmarket, rapticularly in Athens, and resorts and big towns. All tavernas have a menu, often displayed in the window or on the door, but it’s usually not a good guide as to what’s actually available on the day. You’ll be told about the daily specials - or ushered into the kitchen to peer into the pots and point to what you want. This is not merely a privilege for tourists; Greeks also do it because they want to see the taverna’s version of the dishes on offer. Some tavernas don’t open until 8 pm, and then stay open until the early hours. Some are closed on Sunday.
Psistaria. These places specialise in spit roasts and charcoal-grilled food - usually lamb, pork or chicken.
Restaurants. A restaurant (estiatorio) is normally more sophisticated than a taverna or psistaria - damask tablecloths, smartly attired waiters and printed menus at each table with an English translation. Ready-made food is usually displayed in a bain-marie and there may also be a charcoal grill.
Ouzeria. An ouzeri serves ouzo. Greeks believe it is essential to eat when drinking alcohol so, in traditional establishments, your drink will come with a small plate of titbits or mezedes (appetisers) - perhaps olives, a slice of feta and some pickled octopus. Ouzeria are becoming trendy and many now offer menus with both appetisers and main courses.
Calaktopoleia. A galaktopoleio (literally ‘milk shop’) sells dairy produce including milk, butter, yogurt, rice pudding, cornflour pudding, custard, eggs, honey and bread. It may also sell home-made ice cream. Look for the sign ‘pagoto politiko’ displayed outside. Most have seating and serve coffee and tea. They are inexpensive for breakfast and usually open from very early in the morning until evening.
Zaharoplasteia. A zaharoplasteio (patisserie) sells cakes (both traditional and western), chocolates, biscuits, sweets, coffee, soft drinks and, possibly, bottled alcoholic drinks. They usually have some seating.
Kafeneia. Kafeneia are often regarded by foreigners as the last bastion of male chauvinism in Europe. With bare light bulbs, nicotine-stained walls, smoke-laden air, rickety wooden tables and raffia chairs, they are frequented by middle-aged and elderly Greek men in cloth caps who while away their time fiddling with worry beads, playing cards or backgammon, or engaged in heated political discussion.
It was once unheard of for women to enter a kafeneia but in large cities this situation is changing.
In rural areas, Greek women are rarely seen inside kafeneia. When a female traveller enters one, she is inevitably treated courteously and with friendship if she manages a few Greek words of greeting. If you feel inhibited about going into a kafeneio, opt for outside seating. You’ll feel less intrusive.
Kafeneia originally only served Greek coffee but now, most also serve soft drinks, Nescafe and beer. They are generally fairly cheap, with Greek coffee costing about 150 dr and Nescafe with milk 250 dr or less. Most kafeneia are open all day every day, but some close during siesta time (roughly from 3 to 5 pm).
Meals. Most Greeks have Greek coffee and perhaps a cake or pastry for breakfast. Budget hotels and pensions offering breakfast generally provide it continental-style (rolls or bread with jam, and tea or coffee), while more upmarket hotels serve breakfast buffets (western and continental-style). Otherwise, restaurants and galaktopoleia serve bread with butter, jam or honey; eggs; and the budget travellers’ favourite, yogurt (yiaourti) with honey. In tourist areas, many menus offer an ‘English’ breakfast - which means bacon and eggs.
This is eaten late - between 1 and 3 pm - and may be either a snack or a complete meal. The main meal can be lunch or dinner - or both. Greeks enjoy eating and often have two large meals a day.
Greeks also eat dinner late. Many people don’t start to think about food until about 9 pm, which is why some restaurants don’t bother to open their doors until after 8 pm. In tourist areas dinner is often served earlier.
A full dinner in Greece begins with appetisers and/or soup, followed by a main course of either ready-made food, grilled meat, or fish. Only very posh restaurants or those pandering to tourists include western-style desserts on the menu. Greeks usually eat cakes separately in a galaktopoleio or zaharoplasteio.