人教版（2019）选择性必修 第二册Unit 3 Food and Culture Reading and Thinking 教学设计
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| 名称 | 人教版（2019）选择性必修 第二册Unit 3 Food and Culture Reading and Thinking 教学设计 |  | |
| 格式 | docx | ||
| 文件大小 | 24.0KB | ||
| 资源类型 | 教案 | ||
| 版本资源 | 人教版（2019） | ||
| 科目 | 英语 | ||
| 更新时间 | 2023-09-17 12:21:56 | ||
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文档简介
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.
D.Because that way of cooking can show their character.
Place Kind of Chinese food Typical dish People or culture
Northwest China
Para.6 Main idea: Food in South and central China.
7.From the first visit to South China,the writer found the Chinese ____.
A.bold and vigorous B. thoughtful and accommodating
C.friendly and kind D.faithful and elegant
Place Kind of Chinese food Typical dish People or culture
South China
Central China
Para.7 Main idea: Culture and cuisine go hand in hand.
8. What is the author's opinion about culture and cuisine
A. Cuisine has nothing to do with culture.
B. The foods a person eats can reflect his status(地位) vividly.
C. Culture and cuisine are closely related to each other.
D. Cuisine only shows what people grow or raise in their region(地区).
9. What can the food local people consume tell us
Purpose: Enable the students to understand the whole passage and know about the connection between food and culture or people’s characters; train students' ability to filter information and extract effective information and improve their reading abilities.
（三）Post-reading
1. What’s the main idea of the passage
A. You are what you eat.
B. Most famous foods in China.
C. My experiences of food and culture in China.
2. What is the text type
A. narrative B. expository writing
C. argumentative essay D. practical writing
3. How many parts can the passage be divided into
Purpose: Help the Ss to get the main idea and structure of the passage and review what they learnt in this period and consolidate it; train the Ss’ summarizing and analytic abilities.
Step4 Thinking and Discussing
Do you think “culture and cuisine go hand in hand” With the impact of globalization,do you think food can still reflect different cultures Give your reasons.
Purpose: Trigger students to think deeply about the theme of the text, so as to connect with the current cultural self-confidence, and cultivate their relevant cultural awareness.
Step5 Summary and Homework
假设你的美国朋友Mike对你的家乡美食非常感兴趣，请你回信介绍一下几道极具特色的赣南菜、当地人的饮食文化习惯并邀请他亲自来你的家乡做客。
词数：80字左右。
Purpose: Train the students’ ability to analyze a problem and solve it, to relate what they learnt to their own life.
Blackboard Design
Unit 3 Food and Culture Reading and Thinking Part1（Para.1）:Introduction Part2 (Para.2-6):My experiences with Chinese food. Part3 (Para.7):Conclusion You are what you eat. Culture and cuisine go hand in hand.
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.
D.Because that way of cooking can show their character.
Place Kind of Chinese food Typical dish People or culture
Northwest China
Para.6 Main idea: Food in South and central China.
7.From the first visit to South China,the writer found the Chinese ____.
A.bold and vigorous B. thoughtful and accommodating
C.friendly and kind D.faithful and elegant
Place Kind of Chinese food Typical dish People or culture
South China
Central China
Para.7 Main idea: Culture and cuisine go hand in hand.
8. What is the author's opinion about culture and cuisine
A. Cuisine has nothing to do with culture.
B. The foods a person eats can reflect his status(地位) vividly.
C. Culture and cuisine are closely related to each other.
D. Cuisine only shows what people grow or raise in their region(地区).
9. What can the food local people consume tell us
Purpose: Enable the students to understand the whole passage and know about the connection between food and culture or people’s characters; train students' ability to filter information and extract effective information and improve their reading abilities.
（三）Post-reading
1. What’s the main idea of the passage
A. You are what you eat.
B. Most famous foods in China.
C. My experiences of food and culture in China.
2. What is the text type
A. narrative B. expository writing
C. argumentative essay D. practical writing
3. How many parts can the passage be divided into
Purpose: Help the Ss to get the main idea and structure of the passage and review what they learnt in this period and consolidate it; train the Ss’ summarizing and analytic abilities.
Step4 Thinking and Discussing
Do you think “culture and cuisine go hand in hand” With the impact of globalization,do you think food can still reflect different cultures Give your reasons.
Purpose: Trigger students to think deeply about the theme of the text, so as to connect with the current cultural self-confidence, and cultivate their relevant cultural awareness.
Step5 Summary and Homework
假设你的美国朋友Mike对你的家乡美食非常感兴趣，请你回信介绍一下几道极具特色的赣南菜、当地人的饮食文化习惯并邀请他亲自来你的家乡做客。
词数：80字左右。
Purpose: Train the students’ ability to analyze a problem and solve it, to relate what they learnt to their own life.
Blackboard Design
Unit 3 Food and Culture Reading and Thinking Part1（Para.1）:Introduction Part2 (Para.2-6):My experiences with Chinese food. Part3 (Para.7):Conclusion You are what you eat. Culture and cuisine go hand in hand.