For the second consecutive year, the British rating organization QS Top Universities ranked Paris number-one on its Best Student Cities list, based on the performance of Parisian academic establishments and the ability of graduates to find jobs.
Enjoy the pictures of our recent trip into Boston to enjoy "tapas" and a live flamenco performance. It was a great evening!!
Members of the Spanish Honor Society will be enjoying a Flamenco show and tapas meal on Sunday evening, November 10th at Barlola in Boston. We will be meeting at Quincy Adams train station at 6:30 p.m. on Sunday evening to travel into Boston and returning to Quincy Adams at approximately 10 - 10:30 p.m. Students must have a permission slip to come along.
During Power Block, many students participated in a traditional French cheese tasting. With a variety of cheeses, fruits, and of course baguettes! Please look below to learn about the cheeses that we tried and to see some photos of our students enjoying the delicious variety that France has to offer!
Brie: Brie is a soft cow's milk cheese named after Brie, the French region from which it originated. It is pale in color with a slight grayish tinge under a rind of white mold. The whitish moldy rind is typically eaten, its flavor depending largely upon the ingredients used and its manufacturing environment.
Chèvre: Goat cheese, or chèvre (from the French word for goat), is cheese made out of the milk of goats. France produces a great number of goat's milk cheeses, especially in the Loire Valley and Poitou. Also, it is often flavored with spices, fruits, or honey to complement various dishes.
Comté: Comté is a French cheese made from unpasteurized cow's milk in the Franche-Comté region of eastern France. The rind is usually a dusty-brown colour, and the internal pâte is a pale creamy yellow. The texture is relatively hard and flexible, and the taste is strong and slightly sweet.
Guyère: Gruyère is a hard yellow cheese, named after the town of Gruyères in Switzerland. It is sweet but slightly salty, with a flavor that varies widely with age. It is often described as creamy and nutty when young, becoming with age more assertive, earthy and complex.
Saint André: Saint-André is French triple crème cow's milk cheese with a powdery white, bloomy skin of mold. It is now produced in Vire, Calvados in northern France. It has a soft buttery texture, tangy edible rind, and tastes like an intense version of Brie. Cream is added to the cheese during manufacture, and the curing process lasts approximately 30 days because of this the cheese is highly perishable and should be consumed within a week of its purchase.
Roquefort: Roquefort is a sheep milk blue cheese from the south of France. It is one of the world's best known blue-cheeses. Though similar cheeses are produced elsewhere, European law dictates that only those cheeses aged in the natural Combalou caves of Roquefort-sur-Soulzon may bear the name Roquefort. The cheese is white, tangy, crumbly and slightly moist, with distinctive veins of green mold. It has characteristic odor and flavor with a notable taste of butyric acid; the green veins provide a sharp tang. The overall flavor sensation begins slightly mild, then waxes sweet, then smoky, and fades to a salty finish. It has no rind; the exterior is edible and slightly salty
The Spanish Honor Society and French Honor Society teamed up to celebrate both Día de los Muertos and La Toussaint, traditional holidays in which loved ones who have passed away are honored by their families and friends. Enjoy some photos of our students celebrating today!
The American Association of Teachers of French (AATF) and the West Bridgewater chapter of the French Honor Society (SHF) are sponsoring National French Week 11/4 - 11/8.
FRENCH WEEK EVENTS:
DAILY TRIVIA - Trivia Questions will be read during morning announcement and correct responses will be entered into a drawing to win a $5 Dunkin Donuts/iTunes gift card at the end of the week.
11/4 MONDAY – Día de los Muertos/La Toussainte Celebration cosponsored w/ Spanish Honor Society. The party will be during PB in the cafe. Tickets are $2 and can be purchased at the "T" during PB on 10/31 and 11/1.
11/5 TUESDAY – French Cheese Tasting during PB in Room 119. Tickets are $2 and can be purchased at the "T" during PB on 10/31, 11/1, and 11/4.
11/6 WEDNESDAY – Come learn French cooking with Julia Child during PB in Room119. Watch an episode of her famous French cooking program and get a handout with the recipe. Then after school, join us for popcorn and a showing of the film “Julie and Julia” in room 210.
11/7 THURSDAY - After school, we will be showing a French Comedy Film in room 210.
11/8 FRIDAY - Trivia answers and winners will be revealed at end of day!
ESSAY/VIDEO CONTEST - Also, we are sponsoring an essay and/or video contest. The theme for 2013 is “Le Français: langue du 21e siècle/French: Language of the 21st Century.” The essays and videos are very short and should be produced in English. Students have the oppritunity to win prizes and scholarships from the AATF. For further information and rules visit http://www.frenchteachers.org/nfw/2013nfwcontests.pdf.
The French Honor Society and Spanish Honor Society have joined together to celebrate two French and Hispanic Holidays. The festivities will take place Monday, November 4th, during Powerblock in the Cafeteria. The $2 admission fee covers the cost of the food and beverages. Come enjoy food, music, friends and games!