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English at workOrganizing a business dinner
VocabularyIn the kitchen
EASY AS PIE English is delicious! Join us in the kitchen
for a language-learning feast.
SPEZIAL
DIE SPRACHE DER ENGLISCHEN
KÜCHE
EINFACH BESSER ENGLISCH
12 /
2018
Deu
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€ 8
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€ 9
,60
12 —18
FOO
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PECI
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lice
of th
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LA
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ords
and
phr
ases
for c
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SO
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D uring a normal working day at Spotlight, I spend my time writing, editing, attending meetings and planning up-coming issues. The past few weeks, though, have been different. Our focus in this issue is on food, so I set up
my laptop in a corner of my kitchen at home and spent some happy hours preparing dishes to share with you. It wasn’t hard to decide which recipes to choose: the pie is not only a very British dish, my German mum learned to bake pies from her English mother-in-law, so I called up my mother when I got stuck somewhere between the pastry and the filling. Join me in the kitchen on page 12. If you prefer to read about food rather than cook or bake, why not take a culinary trip around the English-speak-ing world with Spotlight authors who share their favour-ite meals, desserts and snacks with you? The journey begins on page 18.
You can also feast on the language of food. In the lan-guage section of the magazine, you’ll find lots of words and phrases to do with cooking and eating, from the vocabulary of the kitchen to the words you’ll need to plan a party. Start reading and learning on page 50. Finally, in our My Life in English column (page 78), one of Germany’s youngest vintners, Julia Seyffardt, tells us about her experiences of working at a winery in South Africa. Cheers!
FROM THE EDITOR
Variety is the spice of life
feast on sth. [(fi:st Qn]
, sich an etw. gütlich tun, in etw. schwelgenissue [(ISu:]
, Nummer, Ausgabepastry [(peIstri]
, Teigpie [paI]
, Pastete, Kuchenrather than [(rA:DE DÄn]
, stattupcoming [(Vp)kVmIN]
, kommend, anstehendvintner [(vIntnE]
, Winzer(in)winery [(waInEri]
, Weingut
Tite
lfoto
: Kat
hrin
Kos
chitz
ki; E
dito
rial: A
nja
Stie
hler
; Ger
t Kra
utba
uer
INEZ SHARP, EDITOR-IN-CHIEF [email protected]
EDITORIAL
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Spotlight 12/2018
Contents Issue 12, 2018 8 World Map M
The food issue: a tasty welcome
24 Interview M Meet Ciaran Nolan, the chef at Kilian’s Irish Pub in Munich
26 Britain Today E Colin Beaven on fish and Brexit
29 American Life M US + Ginger Kuenzel on what to drink
30 A Day in My Life M US + Meet the man behind a popular food truck
38 I Ask Myself A US Amy Argetsinger on dining with US presidents
40 Grammar Tales M A fairy tale for learners
44 Society: Puerto Rico A US A former intern reports on life
back home
48 Arts M Films and an exhibition
65 Press Gallery A Comment from the English-speaking world
66 Artisans M Meet British baker Rosie Wilkinson
68 Short Story M “An eye for an eye”
72 Peggy’s Place M Visit Spotlight’s very own London pub
73 Around Oz A + Peter Flynn on a most delicious dish
74 The Lighter Side E Jokes and cartoons
6 CONTENTS
Easy as pie
M
Learn all about the delicious British tradition of making a savoury pie from
Editor-in-Chief Inez Sharp.
76 Feedback & Next Month E M A Your letters to Spotlight
and upcoming topics
78 My Life in English M Vintner Julia Seyffardt
16 Sprachseiten 49 English Explained M US
Chad Smith on tenses and The Devil Wears Prada
50 Vocabulary M + All about the things you’ll
find in the kitchen
52 The Grammar Page M + Using wh-questions
53 Language Cards E M A Pull out and practise
55 Lost in Translation A A fun look at interesting words
56 Everyday English M + Time to call the caterers
58 The Basics E
Easy English
60 Words that Go Together E + Play and learn: the collocation game
62 Spoken English M +
Idioms connected with food and drink
63 English at Work M + Ken Taylor answers your questions
64 Crossword E M A Find the words
and win a prize
Dine with our writers A +
Prepare to enjoy a buffet of international treats as Spotlight correspon dents from India, New Zealand, Britain, the US and other countries tell us all about
their favourite foods.
10
32The
language of cooking
M
Using a wonderful selection of recipes, Vanessa Clark introduces you to the words and expressions you need to be able to talk about
cooking in English.
Foto
s: Ka
thrin
Kos
chitz
ki; P
rost
ocks
tudi
o/Sh
utte
rsto
ck.co
m; S
tock
Food
/Eis
ing
Stud
io
CONTENTS
Dine with our writers A +
Prepare to enjoy a buffet of international treats as Spotlight correspon dents from India, New Zealand, Britain, the US and other countries tell us all about
their favourite foods.
18
Moments by LangenscheidtHoly Moly!Das Mitmachbuch für Englisch-Freaks978-3-468-28501-1 · 14,00 € [D]
Moments by LangenscheidtOver the moonNotizbuch mit englischen Zitaten978-3-468-75014-4 · 12,00 € [D]
Moments by LangenscheidtI love Christmas in New YorkCoff eetable-Buch für Englisch-Fans978-3-468-75013-7 · 20,00 € [D]
Moments by LangenscheidtAim for the starsPostkarten-Aufstellbuch978-3-468-75018-2 · 15,00 € [D]
„Besondere Momente für Englisch-Fans!“
Mehr erfahren unter: www.langenscheidt.com/moments
Immer informiert bleiben: www.langenscheidt.com/newsletter
Langenscheidt
Rezepte, DIY-Anleitungen,
Gedichte u. v. m.
Lieblings-Postkartenmit Zitaten
Die Moments by Langenscheidt entführen in englische Sprachwelten – mit dem Coff eetable-Buch rund um das weihnacht-liche New York, inspirierenden Zitaten und kreativen Aufgaben zum Mitmachen.
Spotlight 12/2018 WORLD MAP
WORLD MAP
Dig in!Spotlight macht Appetit auf mehr – mit kleinen Köstlichkeiten aus der englischsprachigen Welt.
MEDIUM
Whether a meal is formal or informal, its early stages usually involve offering guests something to eat or drink before the main event. So, to wel-come you to this special issue on food, we take a playful look at what starters (UK English), or appetizers (North American English), different countries in the English-speaking world might typically put on the menu. As this world map shows, choices can be light and healthy, such as grilled shrimps in Australia, or less healthy but very tasty, such as a cheese-and-bacon game-day dip in the US. No matter where you go, culture and local ingredients will define what is served. If you like to eat, and at Spotlight we do, then you might be open to trying just about anything. Enjoy!
8
barbie [(bA:bi] Aus. ifml.
, Barbecue, GrillfestBottoms up! [(bQtEmz Vp] ifml.
, Tassen hoch!broth [brQT]
, Brühecaterpillar [(kÄtEpIlE]
, Raupecherry brandy [(tSeri )brÄndi]
, Kirschlikörchowder [(tSaUdE]
, dicke, sämige Suppedoughboy dumpling [(dEUbOI )dVmplIN]
, eine spezielle Art Knödelemperor moth [(empErE mQT]
, Kleines Pfauenaugeflour [(flaUE]
, Mehl
fortified wine [)fO:tIfaId (waIn]
, Likörweingreens [gri:nz]
, grünes Gemüsehot peppers [)hQt (pepEz]
, Pepperonenprawn [prO:n]
, Garneleprotected designation of origin status [prE)tektId dezIg)neIS&n Ev )QrIdZIn (steItEs]
, geschützte Ursprungs-bezeichnungsalmon [(sÄmEn]
, Lachssourdough [(saUEdEU]
, Sauerteig-stew [stju:]
, Eintopf
USA (EAST)Game-day dipA dip with plenty of bacon, Cheddar, tomatoes — served warm with raw vegetables and chips. Perfect for enjoying while watching American football.
CANADAFish chowderButter, celery, onion, dill, pepper, a little salt — pota-toes, milk, fish, lemon juice. This maritime soup is the ideal dish after a day of sail-ing off the Canadian coast.
USA (WEST)Pico de gallo A Mexican import known as salsa fresca: combine hot peppers, coriander, toma-toes and onion. Add salt and lime juice. Eat as a salad or with tortilla chips.
Research by Sarah Gough and Claudine Weber-Hof