Unit3FoodandCultureReadingandThinking課文知識點課件高中英語人教版選擇性

Unit3FoodandCultureCultureandCuisine

文化和美食Part1CultureandCuisineTheFrenchauthorJeanAnthelmeBrillat-Savarinoncewrote,“Tellmewhatyoueat,andIwilltellyouwhatyouare.”Putmoresimply,thismeans“Youarewhatyoueat.”Mostpeopletodayrelatethissaying

tohealthyeating.However,Brillat-savarinwasactually

referringtoourpersonality,character,andculture.Para1putv.表述指的是……參考……諺語；格言=proverb=mottoCultureandCuisineCertainly,inmanywaysthisseemstobetrue.Chinesecuisineisacaseinpoint.PriortocomingtoChina,myonlyexperiencewithChinesecookingwasinAmerica,withChinesefoodthathadbeenchangedtosuit

Americantastes.Forexample,America’smostpopularChinesedishisGeneralTso’schicken,which

consistsof

friedchicken

coveredinasweetsauce,flavouredwithhotredpeppers.ThisisprobablynotanauthenticChineserecipe,however,soitcannottellusmuchabouttheChinese.Para2左宗棠雞1952年，美國太平洋第七艦隊司令、海軍上將雷德福訪臺，由蔣介石的私廚、負(fù)責(zé)公務(wù)宴請的大廚彭長貴掌廚。當(dāng)時負(fù)責(zé)接待的是蔣介石的海軍總司令梁序昭，他要求彭長貴要保證每天的菜都要不一樣。到第三天時，彭長貴開始犯愁了，因為傳統(tǒng)的紅燒、清蒸、油淋做法都已經(jīng)用過了，于是他創(chuàng)辦了一個新做法：將雞肉切成大塊，先炸到半焦?fàn)?，再粘上辣醬，用大蒜、生姜和辣椒小炒。雷德福吃了之后后開心的詢問菜名，哪有什么菜名？彭長貴靈機一動，freestyle的瞎編了一個名字：“左宗棠雞”因為彭長貴是湖南人，他希望菜名與湖南有點關(guān)系。CultureandCuisineOntheotherhand,itdoestellusalotaboutAmericans.Ittellsus,forexample,that

Americanslovebold,simpleflavours.Andsincethedishwasalsoinventedrecently,ittellsusthatAmericansarenotafraidtotrynewfoods.Para2invent v.發(fā)明invention n.發(fā)明inventor n.發(fā)明者CultureandCuisineLater,IhadachancetoexperienceauthenticChinesefoodbycomingtoChina.WhenmyfamilyandIhadjustarrivedinChina,wewentlookingforagoodplacetoeatinBeijing.ASichuanrestauranthadbeenrecommended

tousbyafriend,andfinally,wefoundit.Tired,hungery,andnotknowingawordofChinese,wehadnoidea

howtoorder,sothechefjustbeganfillingourtablewiththebestfoodwehadevereaten.Para3recommendv.建議；介紹；推薦---recommendationn.建議；介紹；推薦；推薦信CultureandCuisineWiththis,wehadthepleasureofexperiencinganentirely

newtaste:Sichuanpeppercorns.Thefoodwaswonderfulanddifferent,butwhatwasevenmoreimportantwasthefriendshipofferedus.Para3有……的榮幸；很榮幸……offerv.提供；提出offertodo...主動提出做某事CultureandCuisineWesoonmovedtoShandongProvinceintheeasternpartofNorthChina.Myfavouritedishtherewasboileddumplingsservedwithvinegar.Iobserved

that

familyisimportanttothepeoplethere.IthasbecomeafavouritetraditionaldishofthepeopleinNorthChina,where

makingdumplingshasalwaysbeenafamilyaffairwitheveryone—fromtheyoungesttotheoldest—joiningintohelp.Later,IlearntthatthemostfamousfoodinShandongispancakerollsstuffedwith

slicedChinesegreenonions.Para4CultureandCuisineThenwemovedtonorthernXinjiang.SomeofourfriendswereKazakandInnerMongolian.Thesegroupstraditionallywanderedtheopenrange（牧場；范圍）onhorses.Asaresult,theirtraditionalfoodsarewhatyoucancookoveranopenfire—usuallyboiledorroastedmeat,suchaslambkebab.Para5CultureandCuisineOurtravelsthentookustoSouthChina,andthenontocentralChina.Ineachplacewewent,weexperiencedwonderfullocaldishes,fromGuangdong’selegantdimsum—smallservingsoffoodinbamboosteamers（蒸籠）—totheexceptional

stewednoodlesinHenan.Everywhere,thefoodwasasvariedasthepeople.However,onethingisalwaystrue:Throughfood,Chinesepeopleeverywhereshowfriendshipandkindness.Para6CultureandCuisineAtaminimum,thekindsoffoodlocalpeopleconsumetelluswhattheygrowintheirregion,whatkindsoflivestheylead,and

whattheylikeanddonotlike.Couldwealsosay,forexample,that

thosewholikeboldflavoursareboldthemselves?Or,that

thosewholikespicyfood

tendtohaveahottemper?Maybe.Maybenot.Whatwecansay,however,isthat

cultureandcuisinegohandinhand,andifyoudonotexperienceone,youcanneverreallyknowtheother.Para7HealthyEating

健康飲食Part2HealthyEatingThereismuchdebatenowadaysasto

what

makesupahealthydiet.Forexample,scientistshaveinsisted

foryears

that

abigenemyofhealthisfattyfood.However,thereisincreasingevidencethat

therealdriverofpoorhealthisnotsomuchfattyfood,asitissugar.HeartdiseaseisthenumberonekillerofAmericans.Para1HealthyEatingAndinAmerica,people

whoreceive25%oftheirdailycaloriesormorethroughsugar

aretwiceaslikelytodie

fromheartdiseasethanpeople

whoreceivelessthan10%aday(JournaloftheAmericanMedicalAssociation,2014).Thisistrueregardlessof

howhealthytherestoftheirdietmightbe.Putmoresimply,

whilepeoplecontinuetoargueover

whetherornotfattyfoodisdangerous,wealreadyknowthat

sugarisakiller.Para1HealthyEatingMuchofthisextrasugarcomesfromsweetsandsweetdrinks.TheaverageAmericangets1/3ofhisorhersugarthroughsweetdrinksalone.TheAmericanHeartAssociationrecommendsthat

we(should)limitourselvesto

lessthan100-150caloriesadayfromsugar,whichislessthanwhatisusuallycontainedinonecanofsweetdrinkorinasinglecandybar.

Inotherwords,ifyouwanttobehealthy,youhavetocutdownondesserts,and

cutoutsweetdrinksaltogether/entirely.Para2HealthyEatingBeyondthis,youcankeephealthybyconsumingdifferentcategoriesoffreshfoods,especiallyfruitandvegetables,whicharefullofvitaminsandfibre,ratherthanprocessedfoods.

Processedfoodsoftencontainlessnutrition,andhavehigherquantitiesofsugar,salt,andfatthanfreshingredients.Para3HealthyEatingBesidesthis,itisalsoimportanttohavesomemeat,beans,ordairyproductsinyourdiet,astheyprovide

thenecessaryprotein

forstrongbonesandmusclegrowth.Aswith

（正如）everythinginlife,moderationiskey.Theidealdietisabalancedone,withouttoomuchortoolittleofanyonething.Para3HealthyEatingFinally,afundamental

keytohealthyeatingistoeatslowly.Ittakesabouttwentyminutesfrom

thetime

youstarteatingforyourbrainto

tell

yourbodythatyouarefull.Whatthismeansisthat

peoplewhochewtooquicklyendupeatingtoomuchfoodbecausetheystillfeelhungery.Eatingslowlyalsoallowsyourbodytodigestyourfoodbetter,andwillallowyoutoenjoyyourfoodmore.Para4keyto...……的關(guān)鍵HealthyEatingInaddition,studiesshowthat