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over 800 years ago.

• Two small hospitals were

amalgamated at the end of the

12th century.

• Town authorities took over the

hospital in the late 15th century.

• The necessary building work

was financed by a special tax.

• Rabelais worked in the


• The hospital was further

extended in the 17th century.

• A chapel with two bell-towers

was built.

• In the 18th century the hospital

was extended by the side of

the Rhône.

• Soufflot designed the new


• The building work took over

20 years.

• The chapel was renovated in

the 19th century.

• Two new wings were built at

the same time.

• The original central dome was

destroyed during the Second

World War.

• It was rebuilt in the 1950’s.

Part 2 – The manufacture of Olive Oil 23 points

2.1. Listen to a brief presentation and write your answers to the recorded questions

8 points

Les questions sont enregistrées à la suite de la présentation.

81T6 C01 – 4/6

The first recorded oil mill on this site was built some time in the early 17th century. Olive growing at that time

was far more important to the local economy than it is today. At the time of the mill’s construction, there were

already at least 20 other working oil mills within a radius of 15 kilometres from here, as opposed to only two

today. In fact, there were two mills on this site, the oil mill and a flour mill. They both used the same source

of water to turn the grinding stones, but the oil mill only functioned from October to February, that’s to say

during the olive harvesting season. The original mill had two large grinding stones for crushing the olives and

3 presses. You can still see two of the stone tanks where the olive oil was stored after pressing. The oil mill was

partly rebuilt in 1827, but they continued to make the olive oil in exactly the same way. All that now remains

of the original mill are the two stone tanks and a cellar that is still used for storing oil. The flour mill was

demolished when they rebuilt the oil mill. During the harvesting season as many as six people were needed in

the mill, as the presses were operated manually.

1. When was the original mill built?

It was built in the early 17th century.

2. How do you know that the production of olive oil had been important in the area before the mill was


We know that it had been important because there were already at least 20 other working oil

mills within a radius of 15 kilometres from there / nearby / in that area.

3. There were originally two mills on the site. What did the other mill do?

It was a flour mill / It produced flour.

4. How were both mills powered?

They were both powered by water.

5. How long did the olive picking season las?

It lasted for 5 months / It lasted from October to February.

6. Where was the olive oil stored ?

It was stored in stone tanks.

7. When was the flour mill demolished ?

It was demolished in 1827/ when they rebuilt the oil mill.

8. How did the olive presses work ?

They were operated manually.

2.2. Listen to the person talking about how they make olive oil today, and fill

in the flow chart. You should note down the different steps of the process,

for example ‘Harvesting’ + any additional information you will need

to briefly present the process. 6 points


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