Unit 3 Food and Culture Reading and Thinking 教学设计-2023-2024学年高中英语人教版（2019）选择性必修第二册

Teaching Design

Theme	Unit 3 Food And Culture	Period 1	Reading and Thinking
Textbook	English (Selective Compulsory II) PEP	Text	Culture And Cuisine

（一）Analysis of Teaching Material:

It’s a descriptive expository text. This text explores the link between food and culture from a foreigner's perspective, recording some authentic Chinese food and illustrating the cultural meaning from geography features and historic tradition that the food reflects. It is aimed to lead students to understand and think about the connection between food and culture. Besides, it teaches people to love life and enjoy food, and guides to understand the profound Chinese food culture, strengthen our cultural self-confidence.

（二）Analysis of Learners:

For students in Grade 2 in senior high school, they are interested in this topic, but they just have a basic understanding about the connection between food and culture. It’s difficult for them to infer the implied meaning behind the lines and they lack a deep insight into this topic.

（三）Teaching objectives:

1.Students should be able to understand the causal relationship between food and personality by getting and sorting out the detailed information about culture and cuisine when reading;

2.Students should be able to strengthen their cultural confidence through understanding the cultural connotation, regional characteristics and historical tradition of Chinese cuisine;

3.Students should be able to improve information integration and screening capabilities through reading exercise;

4.Students should be able to introduce Chinese food in English and understand the connection between food and cuisine.

5. Make the Ss to think about how individuals can promote Chinese culture and cultivate cultural self-confidence.

（四）Key and difficult points:

Key points：

1. Help the students get the details of the passage;

2.Lead the students to understand and think further about the connection between food and culture;

3.Have the students understand the structure and the writing style of the passage well；

Difficult points: 

1. Let the students express their opinions on different kinds of food and typical dishes in different places in China;

2. Guide the students to use the new knowledge in their daily life and enable the Ss to try to introduce Chinese food in English;

3. Make the students think about how individuals can promote Chinese culture and cultivate cultural self-confidence.

（五）Teaching methods：

Cooperative learning, task-based reading, fast reading, detailed reading

（六）Teaching Aids: Multimedia, PPT, textbook, blackboard

（七）Teaching Procedure：

Step1 Greetings

Step2 Warm-up and Lead-in

1. Enjoy some pictures of some dishes.

Q: What are your favorite Chinese dishes?

2. How many kinds of Chinese cuisines are there in China? How can these cuisines be described?

3. Why are there so many cuisines?

Purpose: Guide students to think about the impact of preferences on food; stimulate students' enthusiasm for learning, import the topic and offer certain background information about the relationship between food and culture and prepare for reading.

Step3 Reading

(一）Fast reading

1.Match the main idea with each paragraph.

2. This passage is organized by the order of _____ and _____.

Purpose: Train students' ability to integrate information, and let students have a preliminary grasp of the structure and general content of the article.

（二）Detailed reading

Para.1  Main idea: You are what you eat.

1.Why does the author cite “You are what you eat” in Para 1?

A.To introduce the theme of the article.

B.To persuade people to eat healthy food.

C.To show the impact of food on health.

D.To prove culture has little to do with cuisine.

2.The first paragraph has a quote:“You are what you eat.”How does the writer understand it? What about your opinions?

Para.2  Main idea: Experience of Chinese dishes in America.

3.What does the author think of General Tso's chicken tasted in America?

A.It is delicious.  B.It is not authentic.

C.It is too spicy.  D.It shows Chinese culture.

Place	Kind of Chinese food	Typical dish	People or culture
America

 

Para.3  Main idea: Experience of Sichuan food in Beijing.

4. How to order food when the author came to Beijing for the first time？

A.Ordered food by scanning a code on phone  

B.Nearby customers helped them     

C.The chef chose their best food without asking  

D.Looked the menu.

Place	Kind of Chinese food	Typical dish	People or culture
Beijing

 

Para.4   Main idea:Famous food in Shandong.

5.What is the most famous food in Shandong?

A.Boiled dumplings.     B.Roasted meat.

C.Stewed noodles.     D.Pancake rolls.

Place	Kind of Chinese food	Typical dish	People or culture
Shandong

Para.5   Main idea:Famous food in Xinjiang.

6.Why do people in Xinjiang prefer their food to be cooked over an open fire?

A.Because they like the flavour of boiled or roasted meat.

B.Because they traditionally wandered the open range on horses.

C.Because that way of cooking can bring the people together.