【公開課】Unit+3Reading+and+Thinking課件人教版選擇性必修第二冊(cè)

CULTUREANDCUISINEUnit3Foodandculture—Brillat-Savarin

Brillat-Savarin(1755-1826)AFrenchwriterYouarewhatyoueat.Throughoutthecountrythereisagreatdiversityofcuisine.China’svastterritoryandlonghistoryhavegivenbirthtodistinctregionalcuisines.Eightwell-knowncuisinesinChina:Shangdongcuisine,Sichuancuisine,Guangdongcuisine,Fujiancuisine,Jiangsucuisine,Zhejiangcuisine,Hunancuisine,Anhuicuisine（八大菜系：魯、川、粵、閔、蘇、浙、湘、徽等菜系）ChinesefoodcultureLeadin粵菜廣東菜簡(jiǎn)稱粵菜，是中國(guó)著名八大菜系之一。由廣州、潮州、東江客家菜三種地方菜構(gòu)成。而三支地方菜又有各自不同的特色。廣州菜是粵菜的主要組成部分，以味美色鮮、菜式豐盛而贏得“食在廣州”的美譽(yù)。廣州菜有三大特點(diǎn)：一是鳥獸蟲魚均為原料，烹調(diào)成形態(tài)各異的野味佳肴；二是即開刀、即烹和即席烹制，獨(dú)具一格，吃起來(lái)新鮮火熱；三是夏秋清淡、冬春香濃，深受大眾的喜愛。中國(guó)八大菜系川菜四川菜簡(jiǎn)稱川菜，是中國(guó)著名的八大菜系之一，歷史悠久，風(fēng)味獨(dú)特，馳名中外。川菜講究色、香、味、形，在“味”字上下功夫，以味的多、廣、厚著稱。川菜口味的組成，主要有“麻、辣、咸、甜、酸、苦、香”7種味道，巧妙搭配，靈活多變，創(chuàng)制出麻辣、酸辣、紅油、白油等幾十種各具特色的復(fù)合味，味別之多，調(diào)制之妙，堪稱中外菜肴之首，從而贏得了“一菜一格，百菜百味”的稱譽(yù)。中國(guó)八大菜系浙菜浙江菜簡(jiǎn)稱浙菜，是浙江地方風(fēng)味菜系。浙菜有如下幾大特征：一是用料廣博，配料嚴(yán)謹(jǐn)。主料注重時(shí)令和品種，配料、調(diào)料的選擇旨在突出主料、增益鮮香、去除腥膩；二是刀工精細(xì)，形狀別致；三是火候調(diào)味，最重適度；四是清鮮嫩爽，滋、味兼得；五是浙菜三支，各具風(fēng)韻。中國(guó)八大菜系Fast-reading1.Howdoesthewriterunderstandthesaying"Youarewhatyoueat."?Thewriterthinksthatthefoodweeatactuallyreflectsourpersonality,character,andculture.2.Whichisthetopicparagraph?Thelastparagraph.3.Whichisthetopicsentence?Whatwecansay,however,isthatcultureandcuisinegohandinhand,andifyoudonotexperienceone,youcanneverreallyknowtheother.1.What’sthemainideaofthepassage?A.Youarewhatyoueat.B.MostfamousfoodsinChina.C.MyexperiencesoffoodandcultureinChina.D.MyexcitingjourneyinChina.C2.Putthefollowingplacesthattheauthorhadbeentointimeorder.①Xinjiang②Henan③Shandong④Beijing⑤GuandongA.④③①⑤② B.②③⑤④①C.④②①⑤③ D.②⑤④③①A3.WhydopeopleinXinjiangprefertheirfoodtobecookedoveranopenfire?A.Becausetheyliketheflavourofboiledorroastedmeat.B.Becausetheytraditionallywanderedtheopenrangeonhorses.C.Becausethatwayofcookingcanbringthepeopletogether.D.Becausethatwayofcookingcanshowtheircharacter.BPara1

CULTUREANDCUISINETheFrenchauthorJeanAnthelmeBrillat-Savarinoncewrote,“Tellmewhatyoueat,andIwilltellyouwhatyouare.”Putmoresimply,thismeans“Youarewhatyoueat.”Mostpeopletodayrelatethissayingtohealthyeating.However,Brillat-savarinwasactuallyreferringtoourpersonality,character,andculture.Mainidea?Youarewhatyoueat.

CULTUREANDCUISINETheFrenchauthorJeanAnthelmeBrillat-Savarinoncewrote,“Tellmewhatyoueat,andIwilltellyouwhatyouare.”Putmoresimply,thismeans“Youarewhatyoueat.”Mostpeopletodayrelatethissayingtohealthyeating.However,Brillat-savarinwasactuallyreferringtoourpersonality,character,andculture.

Brillat-SavarinWhatyoueatcanshowyourpersonality,character,andculture.Readthewholepassageanddecide

whethertheauthoragreeswiththeidea.Inwhatway

doestheauthorprovehisidea?Whatplaces

arementioned

wheretheauthorexperiencedChinesefood?①②③④⑤Para2Certainly,inmanywaysthisseemstobetrue.Chinesecuisineisacaseinpoint.PriortocomingtoChina,myonlyexperiencewithChinesecookingwasinAmerica,withChinesefoodthathadbeenchangedtosuitAmericantastes.Forexample,America'smostpopularChinesedishisGeneralTso'schicken,whichconsistsof

friedchickencoveredinasweetsauce,flavouredwithhotredpeppers.ThisisprobablynotanauthenticChineserecipe,however,soitcannottellusmuchabouttheChinese.Ontheotherhand,itdoestellusalotaboutAmericans.Ittellsus,forexample,thatAmericanslovebold,simplefavours.Andsincethedishwasalsoinventedrecently,ittellsusthatAmericansarenotafraidtotrynewfoods.Mainidea?ChinesefoodinAmericahaschangedtosuitAmericanflavor.GeneralTso,whowasfromHunan,wasapoliticianandnationalhero.PengChanggui,whoinventedthecuisinein1952,isalsofromHunan.Whycan’ttheChinesedishtellmuchabouttheChinese?Para.2Para3Later,IhadachancetoexperienceauthenticChinesefoodbycomingtoChina.WhenmyfamilyandIhadjustarrivedinChina,wewentlookingforagoodplacetoeatinBeijing.ASichuanrestauranthadbeenrecommendedtousbyafriend,andfinally,wefoundit.Tired,hungry,andnotknowingawordofChinese,wehadnoideahowtoorder,sothechefjustbeganfillingourtablewiththebestfoodwehadevereaten.Withthis,wehadthepleasureofexperiencinganentirelynewtaste:Sichuanpeppercorns.Thefoodwaswonderfulanddifferent,butwhatwasevenmoreimportantwasthefriendshipofferedus.Mainidea?MyexperienceofauthenticChinesefoodinBeijing.Later,IhadachancetoexperienceauthenticChinesefoodbycomingtoChina.WhenmyfamilyandIhadjustarrivedinChina,wewentlookingforagoodplacetoeatinBeijing.ASichuanrestauranthadbeenrecommendedtousbyafriend,andfinally,wefoundit.Tired,hungry,andnotknowingawordofChinese,wehadnoideahowtoorder,sothechefjustbeganfillingourtablewiththebestfoodwehadevereaten.Withthis,wehadthepleasureofexperiencinganentirelynewtaste:Sichuanpeppercorns.Thefoodwaswonderfulanddifferent,butwhatwasevenmoreimportantwasthefriendshipofferedus.Cuisine:___________Dish:_______________Peopleorculture:___________________①②③④⑤Cuisine:____________Dish:_______________Peopleorculture:___________________Dish:_______________Peopleorculture:___________________Cuisine:____________Dish:_______________Peopleorculture:___________________Dish:_______________Peopleorculture:___________________Sichuan??FoodMap+peppercornsfriendlyShandongdumplings&…familyboiledorroastedmeatwandered…onhorseGuangdongdimsumelegent,gentle…stewednoodlessimple,hardworking…Para4WesoonmovedtoShandongProvinceintheeasternpartofNorthChina.Myfavouritedishtherewasboileddumplingsservedwithvinegar.Iobservedthatfamilyisimportanttothepeoplethere.IthasbecomeafavouritetraditionaldishofthepeopleinNorthChina,wheremakingdumplingshasalwaysbeenafamilyaffairwitheveryone—fromtheyoungesttotheoldest—joiningintohelp.Later,IlearntthatthemostfamousfoodinShandongispancakerollsstuffedwithslicedChinesegreenonions.Mainidea?ChinesefoodinShandongProvince.WesoonmovedtoShandongProvinceintheeasternpartofNorthChina.Myfavouritedishtherewasboileddumplingsservedwith

vinegar.Iobservedthatfamilyisimportanttothepeoplethere.IthasbecomeafavouritetraditionaldishofthepeopleinNorthChina,wheremakingdumplingshasalwaysbeenafamilyaffairwitheveryone—fromtheyoungesttotheoldest—joiningintohelp.Later,IlearntthatthemostfamousfoodinShandongispancakerollsstuffedwithslicedChinesegreenonions.Para5ThenwemovedtonorthernXinjiang.SomeofourfriendswereKazakandInnerMongolian.Thesegroupstraditionallywanderedtheopenrangeonhorses.Asaresult,theirtraditionalfoodsarewhatyoucancookoveranopenfire—usuallyboiledorroastedmeat,suchaslambkebab.Mainidea?ChinesefoodinXinjiang.Para6OurtravelsthentookustoSouthChina,andthenontocentralChina.Ineachplacewewent,weexperiencedwonderfullocaldishes,fromGuangdong'selegantdimsum—smallservingsoffoodinbamboosteamers—totheexceptionalstewednoodlesinHenan.Everywhere,thefoodwasasvariedasthepeople.However,onethingisalwaystrue:Throughfood,Chinesepeopleeverywhereshowfriendshipandkindness.Mainidea?ChinesefoodinGuangdongandHenan.Para7Ataminimum,thekindsoffoodlocalpeopleconsumetelluswhattheygrowintheirregion,whatkindsoflivestheylead,andwhattheylikeanddonotlike.Couldwealsosay,forexample,thatthosewholikeboldflavoursareboldthemselves?Or,thatthosewholikespicyfoodtendtohaveahottemper?Maybe.Maybenot.Whatwecansay,however,isthatcultureandcuisinegohandinhand,andifyoudonotexperienceone,youcanneverreallyknowtheother.Mainidea?Cultureandcuisinegohandinhand.

Ataminimum,thekindsoffoodlocalpeopleconsumetelluswhattheygrowintheirregion,whatkindsoflivestheylead,andwhattheylikeanddonotlike.Couldwealsosay,forexample,thatthosewholikeboldflavoursareboldthemselves?Or,thatthosewholikespicyfoodtendtohaveahottemper?Maybe.Maybenot.Whatwecansay,however,isthatcultureandcuisinegohandinhand,andifyoudonotexperienceone,youcanneverreallyknowtheother.Para.7Ataminimum,thekindsoffoodlocalpeopleconsumetelluswhattheygrowintheirregion,whatkindsoflivestheylikeanddonotlike.Couldwealsosay,forexample,thatthosewholikeboldflavoursareboldthemselves?Or,thatthosewholikespicyfoodtendtohaveahottemper?Maybe.Maybenot.Whatwecansay,however,isthatcultureandcuisinegohandinhand,andifyoudonotexperienceone,youcanneverreallyknowtheother.Ataminimum,thekindsoffoodlocalpeopleconsumetelluswhattheygrowintheirregion,whatkindsoflivestheylikeanddonotlike.Couldwealsosay,forexample,thatthosewholikeboldflavoursareboldthemselves?Or,thatthosewholikespicyfoodtendtohaveahottemper?Maybe.Maybenot.Whatwecansay,however,isthat

cultureandcuisinegohandinhand,andifyoudonotexperienceone,youcanneverreallyknowtheother.Doyouthinktheauthorproveshisideaeffectively?Andwhy?richexampleslogicalconnectorscarefulwordingBasedonthepassageandyourknowledge,thinkanddrawtherelationbetween

culture

and

cuisine.語(yǔ)法填空TheFrenchauthorJeanAnthelmeBrillat-Savarinoncewrote，“Tellmewhatyoueat，andIwilltellyouwhatyouare，”1.

means“Youarewhatyoueat.”Infact，Brillat-Savarinwasactually2.

(refer)toourpersonality，character，andculture.Inmanyways，this