English for Enogastronomy 1

English for Enogastronomy I is designed to help first and second-year students of Enogastronomy develop their English language proficiency, specifically in the field encompassing food and wine. The textbook provides a comprehensive range of linguistic skills and cultural knowledge required for effective communication within the industry. It aims to equip students with the necessary language skills and cultural understanding needed to communicate effectively in enogastronomy, focusing on food and wine. Additionally, it aims to cultivate an appreciation for the cultural aspects of enogastronomy, enabling students to comprehend and respect diverse culinary traditions and practices. Students can also gain insight into wine production processes and acquire specialised vocabulary in this field. By developing their English language proficiency, students will be able to confidently and accurately communicate in various enogastronomy settings such as restaurants, wineries or food festivals through a practical approach incorporating authentic materials, activities, and real-life scenarios. The fundamental objective is creating a nurturing learning environment that enables active participation in discussions and promotes the exchange of ideas and experiences related to enogastronomy