World War II Food Habits and Recipes

1. World War IIFood Habits and Recipes A Clil Lesson

2. IC CarmineScuola Secondaria di I Grado «B. Tecchi»Classe 3B

3. A Clil Lesson: World War II – Food Habits and Recipes- Final work Local Recipes The wartime Kitchen and garden Food habits survey World War II Food and Shopping World War II –historical overview-

4. WW2: Historical Overview • Vocabulary:

5. World War II timeline

6. World War II causes • WWI and the Treaty of Versailles • Appeasement • Rise of Totalitarianism

7. 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

8. Representative 20th Century Dictators The Fascists Benito Mussolini- Italy 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

9. 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

10. Adolph Hitler 1889-1945“Der Fuhrer” • born in Austria-early life in Vienna • core of beliefs- anti-Semitic • wrote “Mein Kampf” in jail in 20’s • built Nazi party on dissatisfaction • won over elite and establishment • fear of communists- largest party • became chancellor • Reichstag burned-emergency powers

11. The Nazi State 1933-1945 • Total State techniques: • propaganda masters • mass 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

12. 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. • Fascism tends to celebrate masculinity, youth, mystical unity, and the regenerative power of violence. • Often, but not always, it promotes racial superiority doctrines, ethnic persecution, imperialist expansion, and genocide. • 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.

13. What is Nazism? • Expansionism; • The rejection if not outright derision of democracy and communism; • The sharing of some features with Fascism; • Anti-Semitism; • The nationalization of industry; • A state policy of eugenics; • racism and even genocide; • Extensive use of the death penalty.

14. Path to World War II • Looking for “living room” expansion • Sudetenland in Czechoslovakia • Munich Conference- Chamberlain believed Hitler - would not demand more • repudiated the Versailles Treaty-Rhineland • 1938 annexed Austria

15. How did WWII start? • Germany invaded Poland; • Allies declare war on Germany; • Germany then invades France, Belgium, etc • Then Hitler invades Russia; • Germans use “blitzkrieg” to overwhelm other armies: • Blitzkrieg means “lightening war” in German.

16. What were the two opposing sides during World War II? • Axis Powers: • Germany • Italy • Japan • Allied Powers: • Great Britain • Soviet Union • France • United States

17. World War II: 1939-1940 • Poland invasion 1939- Treaty with GB and France declared war • May 10, 1940: Germany invades France, Belgium, Luxembourg and the Netherlands; Winston Churchill becomes the British Prime Minister. • 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 French Parliament.June 18, 1940: Adolf Hitler and Benito Mussolini meet in Munich. The Soviet Union begins their occupation of the Baltic states.

18. 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 Camps- Arbeit Mach Frei • killed two out of every 3 Jews- 6 mil • Another 9-10 mil more

19. Allied Offensive 1941-45 • Japan and the United States enter war in 1941 • Sicily 1943 • Italy to So France • Normandy- largest invasion in history • Other battles, Battle of the Bulge, Arnheim, Remagen, Berlin

20. How did WWII end in Europe? Operation Overlord- Allied invasion of France. Also called D-Day; 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.

21. How did WWII end in Europe? • Allies divide Germany up between them; • -This helps start the Cold War. • Trials are held in Germany (and Japan) to try the people responsible for the war; • -Many are executed and jailed for war crimes. Fine

22. The wartime kitchen • Students will learn some vocabulary about food and kitchen tools: • Stove • Coal • Vegetables • Cooking • Stirring • Etc. • Then they will learn how the food was cooked.

23. Food during world war II • The main products were: • potatoes, flour, carrots, beans, onions, garlic, spices…

24. Food during world war II

25. Gnocchi • Gnocchi: • 300 g of flour, • 1 kg. of potatoes, • water • Salt (to taste) • Preparation: • Boil the potatoes with the skin on for about 20 minutes. • Remove potatoes and drain and crush them into a bowl • 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.

26. Lombrichelli • Preparation: • 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. • Lombrichelli: • 250 ml. Water • 500 g. Flour • Salt to taste

27. Polenta

28. Recipe • Ingredients • Combine 8 cups water and salt in heavy larger saucepan. • Bring to a boil. • Gradually add cornmeal, whisking until smooth. • reduce heat to low. • Cover and cook until polenta is thick and creamy, stirring frequently, about 30 minutes. • Preparation: • 8 Cup(s) Water • 2 Teaspoon(s) Salt • 2 Cup(s)  polenta (coarse cornmeal)

29. ACQUACOTTA

30. Preparation • extra virgin olive oil • 1 clove of garlic • 3 stalks of celery • 2 onions • 500 g of canned peeled tomatoes • hot chilli pepper • salt • 8 slices of stale bread • 4 eggs

31. Directions: • Peel the onions, wash the celery and dice the vegetables. • Mash roughly the peeled tomatoes with a fork. • 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. • 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. • toast the bread slices, • tear them into pieces with your hands, distributing the bread at the bottom of 4 soup bowls. • Shell the eggs in the pot where the soup is still simmering • as soon as the egg whites are firm, remove the eggs with a slotted spoon and keep them warm in a dish. • 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.

32. Pasta with chickpeas

33. Ingredients • 7 ounces (200 grams) dried chickpeas (or a 14 ounce/400 gr can of cooked chickpeas), plus liquid from cooking • 1 fresh bay leaf • 1 whole garlic clove • 1 sprig fresh rosemary • 1 fresh or dried chili, chopped (optional) • About half a 14 ounce can of peeled, chopped tomatoes • 7 ounces (200 grams) of short pasta such as ditalini • Extra virgin olive oil • Salt and freshly ground black pepper

34. Directions: • 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. • Add salt to taste at the end. Don’t throw away the cooking.If using canned chickpeas, skip to next step. • In another saucepan, gently heat a smashed garlic clove, a sprig of rosemary and the chilli in a few tablespoons of olive oil. • When the garlic begins to get fragrant and soften, add the tomato and let sizzle for a few minutes. • 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. • Puree the remaining chickpeas before adding to the saucepan to create a creamy, thick sauce. • 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. • 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. • Ladle into shallow bowls, pour over your very best extra virgin olive oil, more freshly ground pepper.

35. Lentils soup

36. Ingredients • 2 tablespoons olive oil, plus extra for drizzling • 1 medium onion, chopped • 2 carrots, peeled and chopped • 2 celery stalks, chopped • 2 garlic cloves, chopped • Salt and freshly ground black pepper • 1 (14 1/2-ounce) can diced tomatoes • 1 pound lentils (approximately 1 1/4 cups) • 11 cups of vegetal broth • 4 to 6 fresh thyme sprigs • 2/3 cup dried elbow pasta

37. Directions • 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. • Add the broth and stir. Add the thyme sprigs. • Bring to a boil over high heat. • Cover and simmer over low heat until the lentils are almost tender, about 30 minutes. • Stir in the pasta. • Simmer until the pasta is tender but still firm to the bite, about 8 minutes. • Season with salt and pepper, to taste. Fine

38. Unit IVFood 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.

39. WW2 Survey

40. Survey

41. Survey

42. Survey Fine

43. Unit VWorld War II – Food and shopping- • Students learn while playing…

44. 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

45. 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.

46. E-book