Western World History 30Class #5 – 10/11/15

Reminders

• Sign up for optionals• Other additions – please email me• Tip Money – School Cash• Clothing – quick dry, durable, multi-use• Shoes – break in Luggage –Transport Canada• Passports – need to bring them in

Additional Issues:

• Approximately $30-50 CAD (22-36£) per day.• MONEY for lunches is needed - calculate for

20% more than what you might spend here so that you can get enough to eat - it is more expensive there - even fast food. A Big Mac meal in Europe is @ 5-6€/£ (@ $9-12 CAD).

• PACK what you think you want to take in one suitcase and one carry - on - then carry both pieces up and down a long flight of stairs for 10 minutes non-stop; if this is too much to carry, eliminate what you really don’t need !

Cashel Rock

Windsor Castle

British Food Names: (full list attached)

• Afters - What's for afters? When you hear a kid say that they are asking what is for dessert. Nothing if they didn't eat their liver and greens!

• Banger - The good old British banger is bigger and fatter than the American breakfast link sausage. It is served for dinner with fried onions and gravy, in batter as toad in the hole or for breakfast with eggs, back bacon, mushrooms, black pudding, fried potatoes, grilled tomatoes, toast and marmalade. There are also many regional sausages that combine different meats, herbs and spices. And don't forget good old Bangers and Mash.

• Black pudding - Missed by Brits in America, thin or thick black pudding is one of the staples of a cooked breakfast. Looking like a black sausage it is made from pigs blood and fat. Sounds horrid but you should try it before passing judgement!

• Bubble & squeak - No, this isn't what happens to you when you drink too much. Bubble & squeak is an old English breakfast dish made from frying up left over greens and potato.

• Chips - Fries to you. Fish and chips is still a favourite in Old Blighty. Not to be confused with french fries, which are weedy little poncey things for girlies!

• Cornish pasty - Nothing beats a proper pasty. Sadly these days they are harder to find. Many outlets sell what they call "pastys" but they are cheap and nasty imitations. A real pasty from Cornwall, is a pastry in the shape of a half circle, filled with spiced meat and potatoes.

• Cream Tea - This is something you should definitely try when you visit England, particularly if you are visiting the little villages of Cornwall or the West Country. A real cream tea consists of a pot of tea, some fresh warm scones that you spread with homemade strawberry jam and top with thick, yellow, clotted cream. Delicious!

• Haggis - One of the best known and most misunderstood Scottish inventions. Haggis is made from offal and grain and is held together in a sheep's stomach. It can be grilled, fried, or boiled whole. It is absolutely delicious and is traditionally served with neaps and tatties (turnips and mashed potato).

• Kedgeree - A wonderful dish of smoked haddock, eggs and rice. Still served in some hotels, generally for breakfast.

• Mash - Pie and mash, bangers and mash. All good pub favourites. Simply short for mashed potato.

• Mince - In English this is ground beef (or other meat).

• Parson's nose - It is the tail of the chicken or turkey and very popular with Dads for no apparent reason.

• Ploughman's Lunch - You'll see these in pubs on the menu at lunchtime. Basically it's a chunk of cheese, some pickle, a pickled onion and a hunk of (hopefully) nice bread. Sometimes the cheese will be substituted with a piece of home baked ham.

• Rasher - You have to have a couple of back rashers with a proper English breakfast. You would call them slices of bacon.

• Rump steak - This is what you call sirloin steak. And if that isn't confusing enough - our sirloin steak is your porterhouse!

• Scotch egg - Horrid, though they are, I actually like scotch eggs! They are hard-boiled eggs surrounded in a half-inch layer of sausage meat and coated in breadcrumbs and deep fried. Then you eat them cold at picnics!

• Simnel cake - This is the traditional British Easter cake. It is a heavy fruit cake with a thick layer of marzipan right through the centre. There is marzipan on the top too plus usually balls or chicks made from marzipan decorating the top. Excellent with a cuppa.

• Soldiers - We dip soldiers in our soft boiled eggs. They are not actually men in uniform. They are finger sized slices of toast.

• Spotted dick - Not actually a medical complaint, spotted dick is a suet pudding with dried fruit and is an excellent pudding in winter with custard.

• Treacle pudding - There's nothing nicer than a hot, steaming treacle pudding on a cold winter night. Smothered in custard and without a single calorie! Well maybe I lied about the last bit. Treacle pudding is a steamed pudding, eaten for dessert with a runny syrup topping.

• Twiglets - These are an important part of the British culinary culture. They look and feel like little sticky twigs, though they are really a snack with a strange marmite tang - hence the stickiness. Try them when you visit.

• White - When someone in the UK asks you how you take your tea or coffee you should say "black", "white without" or "white with". White means with milk and the "with" and "without" bit refers to the sugar. I have mine white with one.

• Yorkshire pudding - You may see this on the menu in a pub or restaurant. It is a light batter that rises when it is cooked. In pubs you will sometimes see huge ones that rise at the edges to form a sort of bowl. The middle can be filled with anything from sausages and beans, to soup or stew.

Michael Robertson

 

First Division   Second Division     Third DivisionMichael Robertson Don Richards Floyd Cotton

   Fiddle di dee

Potatoes    

Daphne IssacJoelle Sept

Glenda Bayes  

       

           

| | |

1Janaya   1 Julie 1Clayton

2Isabeal   2 Reagan 2Jonah

3Hannah   3 Nolan   3Jamey

4Lauren   4 Karis 4Tian

5Delene   5 Jana 5 Jefferson

7 Shone 6Madison 7 Lily 6 Charlene

Assignment

• Each Group needs to create a research project which details the history of the places we are going, the people, the architecture, and their culture.• 2000 word minimum• Format is up to you• DUE December 18, 2015

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