4. Find at least 2 definitions of culture and write them on your chart paper.

5. “The sum of attitudes, customs and beliefs that distinguishes one group of people from another.” “The arts and other manifestations of human intellectual achievement regarded collectively.” “The customs, arts, social institutions, and achievements of a particular nation, people, or other social group.” “A way of life of a group of people – the behaviours, beliefs, values and symbols that they accept, generally without thinking about them, and that are passed along by communication and imitation from one generation to the next.” “Behaviours and beliefs of characteristics of a particular social, ethnic, or age group.”

6. “Culture is the characteristics and knowledge of a particular group of people, defined by everything from language, religion, cuisine, social habits, music and arts.” “Culture is a collective program of the mind that distinguishes the members of one group of people from another.” “Culture in its broadest sense is cultivated behaviour; that is the totality of a person’s learned, accumulated experience which is socially transmitted. Or more briefly, behaviour through social learning.” “A particular civilization at a particular time.” “The social heritage of a group.”

7. Acquiring French allows us to appreciate and value cultural diversity and fosters attitudes of acceptance.

9. After researching your country, cook a dish that represents the culture of that country. Make a video of you and your group members cooking the dish. Provide the recipe to the class. Tell the class how your dish represents the culture of the country you studied. What skills, vocabulary, knowledge do you need to be able to complete these tasks in French?

10. Maghreb = Morocco, Algeria, Tunisia France – choose one of the 22 regions Quebec Martinique, Haiti, Guadeloupe

11. Your dish must represent the culture of the country. Keep personal preferences out of the decision. You will be evaluated on your explanation of how your dish reflects the culture of your country/region. How will you know which dish to choose?

12. Recipe directions and ingredients Interesting facts Interesting host Enthusiasm/Humour Keep audience interest while food is cooking NO DOWN TIME Special guest

13. 1.Theme song/Introduction to the show 2.Introduce chefs/guests 3.Tell about the dish you’re going to make 4.Show the ingredients 5.Prep the ingredients 6.Cooking 7.Plating 8.Eating 9.Talk about how the food tastes 10.Closing/conclusion

14. History of country and food Ingredients and equipment in French Filming angles/quality Pronunciation Humour Cultural music Filming equipment/editing software Costumes/clothing Location Budget Script Etiquette Cleanliness Theme song

15. 1.Introduce show/song 2.Introduce chefs 3.Cultural background of the food 4.Explanation of what you are going to be doing 5.Lay out the ingredients and utensils 6.Prep the food 7.Cook the food (explain as you go) 8.Plate the food 9.Eat the food 10.Wrap up/Closing

16. Ricardo LarriveeSwedish chef

17. bon vivant = someone who enjoys good food and wine; someone with refined taste when it comes to food and wine directional words such as sous, sur, devant etc. verbs to do with food preparation e.g. couper

18. Use: To give instructions, directions, commands, suggestions A command to one person goes in the “Tu” form A command to a group of people goes in the “Vous” form As command to a group that includes yourself goes in the “Nous” form They’re called “forms” because you don’t use the subject pronouns “Tu, Vous or Nous.”

19. Structure: Use the “Vous” form to give general instructions e.g. Coupez les oignons en tranches. If you are giving instructions to one of your group members, use the “Tu” form because you know each other and are the same age. When using the “Tu” form of an “ER” verb, you must drop the “s” at the end of the verb. E.g. E.g. Mets les pâtes sur l’assiette.