Unit 1 Food matters Extended reading (2) 教案-2023-2024学年高中英语译林版(2020)选择性必修第一册

课 时 教 案 课题：Extended reading (2) U1B4 第　2　课时 总序第76个教案 课型： New lesson 编写时间:2024年6月 日 执教时间：2024年6月 日 教学目标：1. analyse the author’s attitude towards traditional Chinese 批　注 foods and his purpose of writing the blog entries;2. introduce one of their popular local dishes in English to a foreign traveller. 教学重点： introduce one of their popular local dishes in English to a foreign traveller. 教学难点：introduce one of their popular local dishes in English to a foreign traveller. 教学用具：Multi-media 教学方法：Group work, discussion 教学实施过程： 1. Have students finish part A on page 12. Sichuan hot pots may date back to the late Qing Dynasty as a way for boatmen on the Yangtze River to keep warm during the cold and wet winters, and over time they have experienced developments. Now they are spicy, characterized by a pot of soup covered with chillies, Sichuan peppers, spring onions and red oil, served with fresh meat, fish, vegetables, etc. Sichuan hot pots are perfect for the damp, foggy climate in Sichuan and also a great way to relax with friends. Nanjing salted duck is juicy and salty and usually served in thin, white slices. Preparing it takes several days. The waterways around Nanjing are perfect for raising waterbirds, and salted duck was praised as the best dish in a local history book from the late Qing Dynasty. It is said to have cooling properties, thus appropriate for the hot summer months. People now eat salted duck all year round. Cantonese dim sum was first served with tea in the mid-19th century and eating dim sum with tea has become an essential part of the daily routine for people 批　注 in Guangzhou. It consists of a variety of small light dishes cooked in various ways such as baking, boiling, steaming or frying. There are over a thousand different dishes to try, and for hours, the locals drink tea, chat with each other, and enjoy the wide selection of dishes. 2. Have students read the blog entries and discuss the writing techniques by completing the following tasks. (1) The blog entries are related to the critic’s personal experiences. Why does he write in this way? The critic describes the traditional Chinese foods based on his personal experiences in order to enhance the credibility and persuasiveness of his blog entries. (2) When describing the features of the foods, the author uses a lot of adjectives. Please fill in the following table, and then discuss the effect they create. Sichuan hot pots: mouth-watering, beautiful, delicious Nanjing salted duck: plain, thin, white, juicy, salty Cantonese dim sum: delicate, delicious The critic uses these adjectives to describe plenty of sensory details to help readers create vivid pictures of the foods in their mind. 3. Have students read the blog entries again and discuss the following questions. (1) What is the critic’s attitude towards traditional Chinese foods? The critic loves traditional Chinese foods not only because they are delicious, but also because of the opportunities they offer to socialize with friends. (2) What is the critic’s purpose of writing these blog entries? The critic wants to emphasize that traditional Chinese foods have a long history, with extensive and profound cultural meanings. 4.Have students finish part B on page 12. 教学反思： 学科网（北京）股份有限公司 $$