Unit3FoodandCultureUsinglanguage课件高中英语人教版选择性

Unit3FoodandCulture

（UsingLanguage）Inthisclass,youwillsummarizethefourmethodsofnamingaChinesedish;listenandconcludethefeaturesofHunanCuisine,thereasonsofHunanPeoplepreferingspicyfood,recommendedHunandishesandreasonsforrecommendation;analyzeandconcludethetwoaspectsofrecommendingadish;makeupyourownconversationoforderingfoodwithaforeignfriendinagroup.LearningObjectivesTheexchangestudentMikeisveryinterestedinChineseCuisine.Thisweekend,youplantogotoaChineserestaurantandorderfoodtogetherwithhim…settingIloveChineseCuisine!IfyouwereintheChineserestaurantandgotamenulikethis…

-Whichdishwouldyouliketorecommendtohim?-Fromwhataspectscouldyourecommendhimadish?-Whatdifficultiesmightyouhavewhenrecommendinghimadish?红烧肉42元珍珠丸子26元干锅鸡32元手撕包菜18元干锅炒鸭黄金杂粮包38元过桥豆腐18元剁椒鱼头48元菌菇汤22元腊味合蒸38元蔬菜汤18元菜单IfyouwereintheChineserestaurantandgotamenulikethis…

-Whichdishwouldyouliketorecommendtohim?-Fromwhataspectscouldyourecommendhimadish?-Whatdifficultiesmightyouhavewhenrecommendinghimadish?page30NameadishReadthefollowingcategoriesandfindoutthemethodsofnamingdishes.DishesnamedinthesamemethodconcludethemethodmushroomsoupvegetablesoupdrypotchickendrypotduckwithgoldenbunsbridgetofupearlmeatballsNameadishReadthefollowingcategoriesandfindoutthemethodsofnamingdishes.Dishesnamedinthesamemethodconcludethemethodredbraisedporksteamedfishheadcoveredwithchiliessteamedpreservedmeathand-torncabbageNameadishReadthefollowingcategoriesandfindoutthemethodsofnamingdishes.DishesnamedinthesamemethodconcludethemethodmushroomsoupvegetablesoupingredientsNameadishReadthefollowingcategoriesandfindoutthemethodsofnamingdishes.Dishesnamedinthesamemethodconcludethemethoddrypotchickendrypotduckwithgoldenbunscontainer+(color)+ingredientsNameadishReadthefollowingcategoriesandfindoutthemethodsofnamingdishes.Dishesnamedinthesamemethodconcludethemethodbridgetofupearlmeatballsform/appearance+ingredientsNameadishReadthefollowingcategoriesandfindoutthemethodsofnamingdishes.Dishesnamedinthesamemethodconcludethemethodredbraisedporksteamedfishheadcoveredwithchiliessteamedpreservedmeathand-torncabbage(color)+cookingtechnique+ingredientsDishesnamedinthesamemethodconcludethemethodredbraisedporksteamedfishheadcoveredwithchiliessteamedpreservedmeathand-torncabbageSummary:fourmethodsofnamingadishingredientscontainer+(color)+ingredientsform/appearance+ingredients(color)cookingtechnique+ingredientsPractice:pleasenamethefourdishes12341.tomatoandeggsoup2.hotpot3.(steamed)rabbitmantou/(steamed)rabbitChinesebread4.stir-friedporkwithpeppers/

friedporkwithgreenpeppersTingting,AnnaandLisaareattheHunanRestaurant.Listentotheirconversationandticktheaspectsyouheard.ListenandLearn□①thelocationoftherestaurant□②thedifferencebetweenHunanCuisineandSichuanCuisine□③thereasonswhyHunanpeopleandSichuanpeoplelikespicyfood□④therecommendeddishesandthereasonsforrecommendation□⑤thepricesofthesedishes*takedownsomekeywordsaboutdetailsifyoucan√√√What’sthedifferencebetweenHunanCuisineandSichuanCuisine?ListenandLearnHunanCuisineSichuanCuisine-spicier-hotter-theheatcomesfromjustchillies-spicy-theheatcomesfromchilliesandSichuanpeppercornsfoodWhatarethereasonswhyHunanpeoplelikespicyfood?ListenandLearninHunanPeople’seyesinmanyChinesepeople’seyesTheylikeboldflavoursbecausetheyareaboldpeople.Hotfoodhelpsthemovercomeeffectsofrainyorwetweather.characterclimatecultureListenagainandtakedownmorenotesaboutrecommendingadish.Somerecommendeddishesandreasonsdishsesreasonsforrecommendation1.2.3.1.2.3.thesteamedfishheadcoveredwithchilliesthebridgetofutheredbraisedporktendermeatveryfewbonesalightertaste(comparedwithdrypotduck)themostfamous,ChairmanMao’sfavoritefoodtastes,ingredientsacelebrity/famouspeoplefoodculture1.TheexchangestudentMikeisveryinterestedinChineseCuisine.Thisweekend,

youplantogotoaChineserestaurantandorderfoodtogetherwithhim.Choosearoletoprepareforitsrelatedtask(s).OrderfoodtogetherwithMikeroletasktheChinesefriendtorecommendChinesedishestoMikeMiketoshowyourinterestandcuriosityaboutChinesefoodthewaiter/waitresstorecommendChinesedishestothetwoguestsandservethem2.Readtherubricandfigureouttherequirementsforyourconversation.OrderfoodtogetherwithMikeOKBETTERThenumberofdishes-TheChinesefriendrecommend1dish.-Thewaiter/waitressrecommend1dish.-TheChinesefriendrecommend＞1dish.-Thewaiter/waitressrecommend＞1dish.Theaspectsofreasonsforrecommendation-fromtheaspectofthefood(dish)

-fromtheaspectofthefood(dish)-fromtheaspectoftheculture3.Prepareandpracticeyourdialogueinagroupofthree.OrderfoodtogetherwithMikeTip1IntheWordBank,therearesomewordsandexpressionstohelpyouintroduceadish.Tip2IntheInformationStation,youcanfindsomeculturalinformationaboutsomedishestohelpyoureachtheBETTERlevel.WordBankcookingtechniquesv.fry；stir-fry（用旺火）炒；boil；stew/braise/simmer炖，煨；roast；steam；choppingtechniquesv.chop/mincev.剁碎；slicev.切片；cut；condimentn./n.phr.sauce；hotredpeppers;peppers/chilies辣椒；pepper胡椒；peppercorns;greenonions；garlic；ginger姜;soysauce；scallion葱；vinegar；cookingwine；servingwaysv.phr.coveredin；flavoredwith；servedwith；stuffedwithflavoradj.sour；sweet；bitter；spicy；salty，tender/soft,light,juicy,crisp脆的,flaky酥的,numbing麻的,fresh,deliciousInformationStationKungPaoChickenThehistoryofKungPaoChickenisveryinteresting.

Legendhasitthatthedishwascreated

byDingBaozhen,agovernoroftheSichuanprovinceduringthe

QingDynasty.

KungPaoisactuallythehonorableofficialtitleofDingBaozhen.Hewasagoodgovernorduringhis10-yearservicein

Sichuan;hecontributedalottothelocalpeopleanddiedinthe11thyearofgovernorGuangxu’sreign.So,theQinggovernmentgavehimanofficialtitle“KungPao”,whichtranslatesto“anofficerwhotutorsthecrownprince.”HiscontributionstothepeopleofSichuanearnedhimanamesakeforthehonorabledish.InformationStationMapoTofu-aspicySzechuandishThenameMaPoTofuisroughlytranslatedas“pockmarkedgrandmotherbeancurd”,namedfortheoldwomanwhosupposedlyinventedthedishinthe

QingDynasty.Herbusinessthrivedforinexpensivepriceandgoodtaste.Afterthewomandied,peoplenamedherspecialty“MapoTofu”torememberher,whichliterallymeanstofumadebythefreckledwoman.Thenamehaslasteduntilnowandbecomesacommondishfoundeverywhere.InformationStationBeijingRoastDuck–ImperialfoodinBeijingWhenroastedanddried,theduckwilllookbrilliantlypurplishred,withcrispskin,charredoutsideandjuicywithin.It’shardforpeopletoresistthetemptationofenjoyingit.BeijingRoastDuckisnotonlypopularwithtouristsathomeandabroad,butadmiredbyforeignlea