Diet evolution throughout time3.0 (1)
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This document summarizes changes in diet habits across generations in Spain from the first half of the 20th century to today. It finds that grandparents typically ate 4 meals a day, compared to 3 meals for parents and only 1-2 meals for teenagers now. Grandparents relied more on legumes, meat and fish while teenagers consume more pre-packaged snacks and bakery products. Younger generations also do grocery shopping more frequently, often stopping by stores several times a week rather than the weekly or bi-weekly trips of grandparents and parents.
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2) A feta cheese sandwich made with baguette bread, feta cheese, tomato, lettuce, olive oil, and olives.
3) A Greek salad containing tomatoes, cucumber, green pepper, scallions, feta cheese, capers, olive oil, salt, parsley, and oregano.
4) A pita gyro made with pita bread, pork meat, potatoes, onion, ketchup, yogurt, mustard, and salt and pepper for seasoning.
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This document provides recipes for three German dishes: potato salad, cocktail skewers, and cucumber salad. The potato salad recipe involves boiling, peeling, and cutting potatoes and other vegetables, then mixing them with a dressing of salad cream, mustard, and gherkin liquid. The cocktail skewer recipe instructs skewing grapes and cheese cubes on pieces of pumpernickel bread. The cucumber salad recipe consists of slicing cucumbers, salting them, pressing out excess water, and mixing with sour cream and dill.
Diary of our Stay in Greece
1) The document describes a student exchange trip to Greece from January 22nd to 28th, 2015. Students from several European countries participated.
2) Upon arrival in Greece, the students were warmly welcomed by their exchange partners and host families in Ioannina. They participated in cultural activities like dancing and presentations about their home countries.
3) During the trip, the students visited archaeological and historical sites, local factories involved in cheese and silver production, and museums. They spent time with their host families and experienced Greek culture and hospitality.
French recipes
This document contains recipes for 4 dishes:
1) A salad with lettuce, tomatoes, corn, smoked duck, ham, pine nuts and croutons with an olive oil, balsamic vinegar, dijon mustard and honey seasoning.
2) Crêpes made from a batter of eggs, salt, flour and milk.
3) A Lorraine quiche with an unbaked pie crust, eggs, cream, milk, diced bacon and grated Swiss cheese.
4) French toast made by soaking bread in a mixture of eggs, milk and sugar then frying it, to be eaten with apple puree and cinnamon.
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