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

Reading and Thinking 1 Sort out the information about the author’s experiences with different Chinese cuisines; Develop the skills to figure out the structure of the passage and find out the topic; Have a deeper insight into the link between food and culture. Learn some important language points Learning Objectives Q1.What are the eight traditional Chinese cuisines in China? Q2. What causes those different cuisines throughout China? Lead in Q1.What are the eight traditional Chinese cuisines in China? Anhui cuisine(徽菜) Jiangsu cuisine(苏菜) Zhejiang cuisine(浙菜) Hunan cuisine(湘菜) Lead in Sichuan cuisine(川菜) Shandong cuisine(鲁菜) Canton cuisine(粤菜) Fujian cuisine(闽菜) Sichuan cuisine Hunan cuisine Cantonese cuisine Fujian cuisine Zhejiang cuisine Jiangsu cuisine Anhui cuisine Shandong cuisine Different regions Q2. What causes those different cuisines throughout China? Different weather conditions Different histories Different cultures Lead in Title： Pictures： Task 1: Pre-reading：Prediction Main idea：It’s about the __________ between ______and_________. food culture Culture and Cuisine connection Task 2 Read for the structure Read the passage and conclude the main idea of each paragraph of the passage and analyse the structure. Para.1 Para.2 Para.3 Para.4 Para.5 Para.6 Para.7 You are what you eat. Experience of Chinese dishes in America. Experience of Sichuan food in Beijing. Famous food in Shandong. Famous food in Xinjiang. Experience of Guangdong food and Henan food in South and central China. Culture and cuisine go hand in hand. 2. Conclude the main idea with each part. Part 1 (Para_____) Part 2 (Para_____) Part 3 (Para_____) Task 2 Read for the structure You are what you eat. My different experiences with Chinese cuisines. Culture and cuisine go hand in hand. 1 2-6 7 What’s the writing order of the passage by reading Para 2-6? time space & Read for details Task 3 Read for details (