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

Unit 3 Food and Culture Duration 45mins Type of lesson Reading Topic Food and culture Skills to be emphasized Reading and speaking Size of the class 35 students Analysis of learning material The text explores the link between food and culture from a foreigner’s perspective and it records some authentic Chinese food and illustrates the cultural meaning, geography features and historic tradition that the food reflects. Student profile Students are active but weak in making complete sentences. They are eager to open their mouths and have a basic level of ability to analyze problems. Objectives By the end of the class, students will be able to: 1. understand the passage ‘cuisine and culture’ better by applying reading strategies—predicting, skimming, and scanning. 2. know better about the relation between culture and cuisine. 3. talk about traditional Chinese cuisine and culture. Key points Difficulties Key points: Explore the relationship between food and people’s personality, local customs, and culture. Difficulties: Talk about the food and its history and culture. Teaching method PPP, Situational Teaching Method Teaching Aids PPT, worksheets, and textbooks Steps Teacher’s activities Students’ activities Design intention Lead-in (10mins) 1. Greeting Hello, how are you? What did you do on your holiday? Ss: … 2. Activate their minds. Let’ start our lesson with three riddles. · What is the only vegetable that will make you cry? (Onions.) · What is the smallest room in the world? (Mushrooms.) · What stays hot even it is put in the fridge? (Peppers.) 3. Guessing game Sichuan hotpot, lamb kebab, water-boiled dumplings, pancake rolls with green onions React as quickly as possible. · Riddles can be good way to attract students’ attentions. · Through asking and answering questions, students are encouraged to think actively. While-reading (20mins) 4. Do you agree with “you are what you eat”? Students read the first paragraph and share