Transcript World War II - Let`s celebrate Europe

World War II
Food Habits and Recipes
A Clil Lesson
IC Carmine
Scuola Secondaria di I Grado
«B. Tecchi»
Classe 3B
A Clil Lesson: World War II – Food
Habits and Recipes-
Final work
World War II
Local Recipes The wartime Kitchen
Food habits
and garden
survey
World War II –historical overviewFood and Shopping
WW2: Historical Overview

Vocabulary:
World War II timeline
World War II causes
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WWI and the Treaty of Versailles
Appeasement
Rise of Totalitarianism
Dictators: Totalitarianism Characteristics
 “Total
State” Not passive obedience
 Expected
active loyalty and commitment
 control
of political, economic, social and
cultural aspects of life
 led
by a single leader and party
 not
interested in individual freedom (civil
liberties)
 used
modern technology and propaganda
Representative 20th Century Dictators
The Fascists

Benito Mussolini- Italy
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Adolph Hitler- Germany

Fransico Franco- Spain

Juan Peron- Argentina
The Communists
Joseph Stalin - USSR
Mao Zedong- China
Ho Chi Minh- Vietnam
Fidel Castro- Cuba
Tito- Yugoslavia
Benito Mussolini 1883-1945
“Il Duce”

First Fascist Dictator

Italy- in political and economic crisis

had support of middle class seeking stability

1922- march on Rome- Victor Emmanuel made
him PM

Could legislate by decree, police state

Created Young Fascists- Never really in control
of all culture/society
Adolph Hitler 1889-1945
“Der Fuhrer”
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born in Austria-early life in Vienna
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core of beliefs- anti-Semitic
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wrote “Mein Kampf” in jail in 20’s
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built Nazi party on dissatisfaction

won over elite and establishment
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fear of communists- largest party

became chancellor

Reichstag burned-emergency powers
The Nazi State 1933-1945
Total State techniques:
 propaganda
 mass
masters
demonstrations
 rearmament
of the military
 SS
control of police using terror based on Nazi
ideology (secret police,camps execution and
extermination)
 Churches
and youth groups under control
What is Fascism?

Fascism is a form of extreme right-wing ideology that celebrates the
nation or the race as an organic community transcending all other
loyalties. It emphasizes a myth of national or racial rebirth after a
period of decline or destruction.
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Fascism tends to celebrate masculinity, youth, mystical unity, and the
regenerative power of violence.
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Often, but not always, it promotes racial superiority doctrines, ethnic
persecution, imperialist expansion, and genocide.
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Usually fascism espouses open male supremacy, though sometimes it
may also promote female solidarity and new opportunities for women
of the privileged nation or race.
What is Nazism?

Expansionism;
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The rejection if not outright derision of democracy
and communism;
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The sharing of some features with Fascism;
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Anti-Semitism;
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The nationalization of industry;

A state policy of eugenics;
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racism and even genocide;

Extensive use of the death penalty.
Path to World War II
 Looking
for “living room” expansion
 Sudetenland
in Czechoslovakia
 Munich
Conference- Chamberlain believed
Hitler - would not demand more
 repudiated
 1938
the Versailles Treaty-Rhineland
annexed Austria
How did WWII start?

Germany invaded Poland;
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Allies declare war on Germany;
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Germany then invades France, Belgium, etc
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Then Hitler invades Russia;

Germans use “blitzkrieg” to overwhelm other
armies:
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Blitzkrieg means “lightening war” in German.
What were the two opposing sides
during World War II?
Axis Powers:
 Germany
 Italy
 Japan
Allied Powers:
 Great Britain
 Soviet Union
 France
 United States
World War II: 1939-1940

Poland invasion 1939- Treaty with GB and France
declared war
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May 10, 1940: Germany invades France, Belgium,
Luxembourg and the Netherlands; Winston Churchill
becomes the British Prime Minister.
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June 10, 1940: Norway surrenders to Germany. Italy
declares war on England and France.

June 16, 1940: French WWI hero Marshal Philippe Pétain
is legally voted in as French Head of State by the
The Holocaust- the plan to
eliminate the opposition
 Concentration
Camps become death
Camps (more than 100 of these)
 Brought
Jews and any in opposition from
all over Europe (Denmark the exception)
 Labor
 killed
Camps- Arbeit Mach Frei
two out of every 3 Jews- 6 mil
 Another
9-10 mil more
Allied Offensive 1941-45
 Japan
1941
 Sicily
 Italy
and the United States enter war in
1943
to So France
 Normandy Other
largest invasion in history
battles, Battle of the Bulge, Arnheim,
Remagen, Berlin
How did WWII end in Europe?

Operation Overlord- Allied
invasion of France. Also called
D-Day;
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Within a month 1 million Allied
troops were stationed in
Europe;

Germany is surronded with the
URSS to the east;

Germany surrenders in 1945
after Hitler commits suicide.
How did WWII end in Europe?

Allies divide Germany up between them;
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-This helps start the Cold War.

Trials are held in Germany (and Japan) to try
the people responsible for the war;
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-Many are executed and jailed for war
crimes.
Fine
The wartime kitchen

Students will learn some vocabulary about
food and kitchen tools:
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Stove
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Coal
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Vegetables

Cooking
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Stirring
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Etc.
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Then they will learn how the food was
Food during world war II
The main products were:

potatoes, flour, carrots,
beans, onions, garlic,
spices…
Food during world war II
Gnocchi
Gnocchi:
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300 g of flour,
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1 kg. of potatoes,
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water
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Salt (to taste)
Preparation:
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Boil the potatoes with the skin on for about 20 minutes.
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Remove potatoes and drain and crush them into a bowl
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Stir in the flour while the potatoes are still warm eventually
it will become a smooth, playdough-like dough.
Divide the dough into four parts and work with one
section at a time
Roll the dough into a rope
press ½-inch pieces of dough along the tines of a fork to
make gnocchi’s ridges
Bring a large pot of salted water to a boil and pour the
gnocchi inside. They will sink immediately. Within about a
minute they will float to the surface. Let them cook 10 to
20 seconds on the surface and then remove them with a
slotted spoon.
Lombrichelli
Lombrichelli:

250 ml. Water

500 g. Flour

Salt to taste
Preparation:
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Combine the flour with the salted water.
Knead the dough until smooth. Roll out the dough into
a 5mm thick disk.
Cut it into strips 10cm wide and then into ribbons 5mm
wide, so as to get square-shaped pasta.
Dust with flour.
Roll the thin strips, one at a time, over a rough surface
(or a floured coarse kitchen towel) – roll each strip out
with your fingers to lengthen.
Let the strips dry for half an hour and transfer to a tray
into the fridge.
Polenta
Recipe
 Ingredients
8
2
2
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Combine 8 cups water and salt in heavy
larger saucepan.
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Bring to a boil.
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Gradually add cornmeal, whisking until
smooth.
Cup(s) Water
Teaspoon(s) Salt
Cup(s) polenta
(coarse cornmeal)


reduce heat to low.
Cover and cook until polenta is thick and
creamy, stirring frequently, about 30
minutes.
ACQUACOTTA
Preparation

extra virgin olive oil
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1 clove of garlic
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3 stalks of celery
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2 onions
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500 g of canned peeled
tomatoes
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hot chilli pepper
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salt
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8 slices of stale bread
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4 eggs
Directions:
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Peel the onions, wash the celery and dice the vegetables.
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Mash roughly the peeled tomatoes with a fork.
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In a saucepan sauté a clove of garlic, peeled and lightly crushed, with 4
tablespoons of EVO oil, then add the diced vegetables, the chilli pepper, the
peeled tomatoes and a good pinch of salt.
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Let cook for a few minutes, stirring with a wooden spoon, then add 2 liters of
hot water. Now you can even forget the covered pot on the lowest heat for
about 2 hours and a half.
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toast the bread slices,
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tear them into pieces with your hands, distributing the bread at the bottom of
4 soup bowls.
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Shell the eggs in the pot where the soup is still simmering
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as soon as the egg whites are firm, remove the eggs with a slotted spoon and
keep them warm in a dish.
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Distribute the soup into the soup bowls over the bread slices, put an egg in the
center of each bowl and season with a drizzle of extra virgin olive oil.
Pasta with chickpeas
Ingredients
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7 ounces (200 grams) dried chickpeas (or a 14
ounce/400 gr can of cooked chickpeas), plus liquid
from cooking
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1 fresh bay leaf
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1 whole garlic clove
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1 sprig fresh rosemary
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1 fresh or dried chili, chopped (optional)
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About half a 14 ounce can of peeled, chopped
tomatoes
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7 ounces (200 grams) of short pasta such as ditalini
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Extra virgin olive oil
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Salt and freshly ground black pepper
Directions:
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Place the soaked chickpeas in a saucepan, cover with fresh water
add a bay leaf and simmer for a couple of hours or until the chickpeas are soft.
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Add salt to taste at the end. Don’t throw away the cooking.If using canned chickpeas, skip to next
step.
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In another saucepan, gently heat a smashed garlic clove, a sprig of rosemary and the chilli in a
few tablespoons of olive oil.
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When the garlic begins to get fragrant and soften, add the tomato and let sizzle for a few minutes.
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Add a ladle-full of the chickpea liquid (if you’ve used canned, use the liquid in the can) and about
two-thirds of the chickpeas.
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Puree the remaining chickpeas before adding to the saucepan to create a creamy, thick sauce.
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Add more of the chickpea liquid (or water or stock) to the sauce until it is quite watery, then add
the pasta and cook until the pasta is “al dente” and the sauce has reduced.
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By the time the pasta has cooked, the sauce should be creamy, not watery, but not too thick
either. Like a creamy soup. Season with salt and plenty of freshly ground pepper.
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Ladle into shallow bowls, pour over your very best extra virgin olive oil, more freshly ground pepper.
Lentils soup
Ingredients
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2 tablespoons olive oil, plus extra for drizzling
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1 medium onion, chopped
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2 carrots, peeled and chopped
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2 celery stalks, chopped
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2 garlic cloves, chopped
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Salt and freshly ground black pepper
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1 (14 1/2-ounce) can diced tomatoes
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1 pound lentils (approximately 1 1/4 cups)
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11 cups of vegetal broth

4 to 6 fresh thyme sprigs
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2/3 cup dried elbow pasta
Directions
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Heat the oil in a heavy large pot over medium heat.
Add the onion, carrots, and celery. Add the garlic, salt, and pepper and saute
until all the vegetables are tender, about 5 to 8 minutes.
Add the tomatoes with their juices. Simmer until the juices evaporate a little
and the tomatoes break down, stirring occasionally, about 8 minutes.

Add the lentils and mix to coat.
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Add the broth and stir. Add the thyme sprigs.
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Bring to a boil over high heat.
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Cover and simmer over low heat until the lentils are almost tender, about 30
minutes.
Stir in the pasta.
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Simmer until the pasta is tender but still firm to the bite, about 8 minutes.

Season with salt and pepper, to taste.
Fine
Unit IV
Food habits survey

Students will be provided a questionnaire by their teachers, in order
to make some interviews to people who have lived during world war
II.

The outcomes will be showed on a chart that students will be asked
to create and then to explain in English.
WW2 Survey
Survey
Survey
Survey
Fine
Unit V
World War II – Food and shopping
Students learn while playing…
K-RATION

The K-Ration was an individual
daily combat food ration which
was introduced by the United
States Army during World War 2.
It was originally intended as an
individually packaged daily
ration for issue to airborne
troops, tank corps, motorcycle
couriers and other mobile forces
for short durations. The K-Ration
provided three separatly boxed
meal units: breakfast, dinner
(lunch) and supper (dinner).
Fine
Unit VI: Local Recipes

Students will learn to cook some recipes.

They will learn the names of the ingredients.

The final work will be the creation of an e-book, with some recipes of
the period.
E-book