高中人教版 (2019)Unit 3 Food and Culture课文配套课件ppt

这是一份高中人教版 (2019)Unit 3 Food and Culture课文配套课件ppt，共27页。
Using Wrds and Expressins Match the nun phrases n the right with the adjectives that cllcate with them. 1 fundamental 2 cnsistent3 ideal4 vivid5 verall
A tls t eat ndles with B clurs f the fruit bwls C envirnment in the restaurantD imprvement in cuisine develpmentE differences between Italian cuisine and Chinese cuisine
2 Cmplete the sentences with the crrect frms f the wrds in the bx.1 I’m glad that I’m cnsuming fewer _________ this week. Hpefully I have lst sme weight.2 Almnds are full f ________, which is fundamental fr bdy building.3 Cffee and tea will usually be served with ________.4 It is __________ wasteful t cnsume such vast ___________ f fd and drink at a birthday party.5 She gave the children sme teething biscuits t _______ during the lng car jurnery.6 There are tw __________ f prtein---animal prtein and vegetable prtein.7 Alexander is the new __________ f the French Cuisine ____________.8 Tm prefers rast lamb t rast ______, because it is much tender in his pinin.9 What wuld yu like t have fr the main curse, ________.10 I usually have lunch in the schl ________________, since it is mre cnvenient and cmfrtable.11 It is nw accepted that peple shuld ______ themselves t nly a few cups f cffee a day fr the sake f their health.
limit chairman prtein categry chew calrie dessert prk madam smewhat quantity cateen/cafeteria assciatin
cateen/cafeteria
3 Put the fds int different categries, and add mre t each categry. Think f mre fd categries and make yur wn wrd bank. In pairs, design a simple menu using the fds in yur chart as ingredients, and talk abut their flavurs and features.
pancakes, rice, ndles, spaghetti, bread, ptat, chclate, butter, cream, il, cereal
lamb, bacn, ham, sausage, beancurd, nut, meat, egg, cheese, milk, bean, pea, almnd, beef
cabbage, mushrm, nin, cucumber, eggplant, apple, peach, range, lemn, carrt, banana
Fds that add flavurs: pepper, garlic, nin, ginger Sample Menu: Breakfast: bacn, eggs, bread, and milkLunch: Stir-fried ndles with ham, cabbage, nin, and an appleDinner: Map tfu with rice
Using Structures1 Cmplete the sentences with the crrect frms f the given wrds. 1 Entering the kitchen, I fund that the pizza _____________________ (just, transfer) int the ven.2 The cheesecake the cafeteria ffered me the ther day was the best I _______________ (ever have).3 The chef said that the menu ________________ (adjust) t suit lcal tastes. That’s why mre and mre custmers were cming t the restaurant.4 The nutritinists claimed that they _____________ (discver) a new and nutritius type f fd.5 After she ____________ (tell) abut the nline shp fr vegetarians, she didn’t g t the supermarket anymre.
had just been transferred
had been adjusted
had discvered
had been tld
2 Read the situatins and rewrite the sentences using the given wrds. EXAMPLEHe culdnt take ut his card. He called the bankabut the brken ATM (swallw)The ATM had swallwed his card/His card had been swallwed by the ATM.1 When my mum gt t the supermarket, there was n grass-fed beef left. (sell ut)____________________________________________________________________________ 2 It was my first time t hear smebdy sing the sng, s I knew nthing abut it. (hear)___________________________________________________________________________3 I gt t thefd market, but it was clsed I didn’t knw abut the new pening time. (change)________________________________________________________________________________________________________________________________________________________4 Linda has becme slimmer since last summer. She used the vegetarian recipes frm the website. (fllw)________________________________________________________________________________________________________________________________________________________
Linda had fllwed the vegetarian recipes frm the website. / The vegetarian recipes frm the website had been fllwed by her.
The supermarket had sld ut the grass-fed beef. / The grass-fed beef had been sld ut.
I had never heard the sng befre. / The sng had never been heard befre by me.
The fd market had changed its pening time./The pening time f the fd market had been changed.
3 Read each cversatin. lf yu find a mistake, put a crss [x] and write the crrect wrds n the line. If the sentence is right, put a tick [√].EXAMPLEA: Had yu even eaten durian befre yu came t Singapre last year?B: Yes, I did. I really like durian.(x) Yes, I had.1. A: Hw much sugar and salt did Lily put? B: They added int the pt withut me nticing, srry.( ) _____________________________2. A: D yu remember why Mrs Green sclded yu last Christmas? B: Yes, it was because I had taken her plate frm the cupbard withut asking her.( ) _____________________________3. A: Did yu start t stdy fd nutritin in 2017? B: Yes, I had studied it fr several years and I am really interested in it.( ) _____________________________Wrk in pairs. Think f an interesting situatin and make up a similar cversatin by yurselves.
had been added
have studied
Unit 3 Fd and Culture Listening and Speaking (Wrkbk)
Learning bjectives
In this class, yu will 1. cllect infrmatin abut a dinning experience thrugh listening t a cnversatin;2. identify the differences between a Chinese restaurant and an American ne;3. intrduce a dinning experience in a different culture r regin.
1. Have yu ever eaten in a Western restaurant?2. In what ways was it different frm a Chinese restaurant?
I ate at ne with my cusin last week. Every persn gets their wn fd and desn’t share. The tables are much smaller, which is gd fr cnversatin. The restaurant serves fd like steak, spaghetti, and pizza, and peple eat with a knife and frk.
What will be talked abut?
Listening activity 1
2. Listen t a cnversatin at an American steakhuse between Paul and Lin Ta, and then circle the items yu hear n the menu.
*Listen again and cmplete Paul’s rder.
seafd salad
Thusand Island dressing
Waitress: And sup f the day r salad?Paul: What’s the sup f the day?Waitress: It’s French nin sup.Paul: I think I’ll have the seafd salad, then. Waitress: And yur salad dressing?Paul: D yu have Thusand Island?Waitress: Yes.Paul: I’ll have that then.Waitress: And what wuld yu like t drink?Paul: I’ll have an iced tea.Waitress: And yu, sir? Hw wuld yu like yur steak?Lin Ta: Oh, it’s all t much! I’ll just take whatever he’s having. Waitress: All right. I’ll have yur rder right up.
3. Listen again and discuss the fllwing questins in grups.
1. What puzzled Lin when he first saw the menu?2. What is the difference between rare, medium, and well-dne steak?
Listening activity 2
The menu had s many items n it that he didn’t knw what t rder.
Rare means that the steak is really red inside. Medium means that it’s pink. Well-dne isn’t pink at all.
*Listen t this part and find ut the answer t the questin.
Paul: I’m glad yu culd jin me fr dinner Lin Ta.Lin Ta: Thanks fr inviting me. Ww, this menu has s many items n it, I dn’t knw what t rder!Lin Ta: What did she ask yu in the beginning abut yur steak?Paul: Oh, she asked if I wanted it rare, medium, r well-dne. Lin Ta: What n earth des that mean?Paul: Rare means that the steak is really red inside. Medium means that it’s pink. Well-dne isn’t pink at all.
Listening and checking
4. Talk abut a dining experience that yu have had in a different culture r regin. Use the questins belw t help yu.
1. Where was it and what kind f restaurant was it? What was it like?2. Hw was it different frm what yu are used t?3. What did this experience teach yu abut the peple f that culture r regin?
Speaking activity
It was a Xinjiang restaurant in Beijing. It lked really special and the fd was delicius. There was live entertainment including dancing and singing.
Fr me, the kebab meat served n very large and pinty skewers was very different t what I am used t. It was cked n an pen fire, and at first I was quite scared. But after taking my first bite, I fund it was s delicius I had t keep eating. It was a bit unusual t eat the kebab meat frm the large skewer, but I quickly became used t it. There was als a large “naan” bread that seemed unique t the regin. There was braised meat and ptates n it. It was delicius t.
It taught me that peple there like t eat fd as efficiently and tastily as pssible. Serving the kebab meat n the skewer is certainly a much faster and mre efficient way. Maybe in the past the skewer was a large swrd that nmadic peple used t skewer and ck meat while utside by a campfire. It made me want t learn mre!
Using yur experience and what yu have learnt in this class, write a passage n a dinning experience in a different culture/regin.
1. Read the text and cmplete the statements by circling the crrect wrds r phrases.1. Many yung peple in China tday dn't like/like prepared stre-bught fd, cmpared t fresh fd. 2. Mei Lin wuld rather pay less/mre mney fr fresh fd than fd frm a supermarket.3. When he ges t wrk, Su B desn't eat/eats packaged fd.4. Smetimes Mei Lin eats packaged meals when she is in a B's mther likes t eat fast/fresh fd.
2. Cmpare and cntrast the habits and characteristics f Mei Lin and Su B. Write M fr Mei Lin, S fr Su B, r B fr Bth in the blanks.1. Has/Have higher energy levels after eating fresh fd _____2. Likes/ Like t make ndles with fresh vegetables and a few spices_____3. Likes/ Like t run _____4. Needs/Need t stay alert because f wrk _____5. N lnger buys/buy supermarket fd _____6. Smetimes eats/eat fast fd r prepared fd _____7. Thinks/Think eating healthy fd helps with a fitness rutine _____
3.D yu prefer fresh fd r cnvenient/prepared fd?List three reasns why yu prefer ne chice ver the ther.
①I prefer prepared/cnvenient fd, because________Reasn 1: Prepared fd is quicker.Reasn 2: Sme prepared fd is just as healthy.Reasn 3: Prepared fd ften tastes better.②I prefer fresh fd, because________Reasn 1: Fresh fd is mre nutritius.Reasn 2: Prepared fd ften cntain mre sugar,salt,fat,and ther unhealthy things.Reasn 3: Fresh fd helps peple keep fit and healthy.
Fr each reasn, give at least ne supprting detail.
Detail 1: It usually takes less than five minutes t get a prepared meal, while cking with fresh ingredients requires several hurs when yu include the time fr shpping, fr preparing the meal, and fr cleaning up afterwards.
Detail 2: Nt all prepared fd is bad fr yu---yu just have t make healthychices---salad instead f a hamburger, fr example. And, in fact, sme cnvenience stres and supermarkets even sell special lines f healthy prepared meals nwadays.
Detail 3: Nt everyne is a gd ck, s it makes sense t buy prepared fd that tastes better. Fr example, there is a brand f prepared dumplings which is quite healthy, and tastes wnderful.
Use what has been discussed t frm a passage. Use the fllwingstructures t help (the bttm part f P79).Fr me, is the best kind f fd, first reasn is cnclusin/ T sum up/ All in all,
Detail 1: It usually takes less than five minutes t get a prepared meal, whilecking with fresh ingredients requires several hurs when yu include the time fr shpping, fr preparing the meal, and fr cleaning up afterwards.Detail 2: Nt all prepared fd is bad fr yu---yu just have t make healthy chices---salad instead f a hamburger, fr example. And, in fact, sme cnvenience stres and supermarkets even sell special lines f healthy prepared meals nwadays.Detail 3: Nt everyne is a gd ck, s it makes sense t buy prepared fd that tastes better. Fr example, there is a brand f prepared dumplings which is quite healthy, and tastes wnderful.
I prefer prepared/cnvenient fd, because________Reasn 1: Prepared fd is quicker.Reasn 2: Sme prepared fd is just as healthy.Reasn 3: Prepared fd ften tastes better.
Farm-t-table
1. What is a farm-t table restaurant?2. Where was its rigin?3. What des “fraud” in Para. 7 mean?
A farm-t-table restaurant is a restaurant where the ingredients are surced as lcally as pssible, which means that they tend t be very fresh, and they have been thrugh a minimal series f middlemen, if any, literally ging directly frm the farm t the table.
Farm-t -table as a scial mvement has its rigin in a famus San Francisc restaurant. Chef Alice Waters wrked hard t learn where all f her ingredients came frm, preferring whenever pssible t find lcal fd t serve in her restaurant.
Fraud means the crime f cheating sb in rder t get mney r gds illegally.
*Expanding Yur WrldFARM-TO-TABLE Imagine sitting in a restaurant in a Western city and hearing frm the waiter that the eggs yu’re abut t eat came frm a farm 20 miles utside the city, that the nins came frm a farm just acrss the rad, that the peppers were grwn in the restaurant’s wn garden, and the cheese was made acrss twn. This is a farm-t-table restaurant. The phrase “farm-t-table” may nt be ne that everyne knws, but it is a cmmn phrase when talking abut a type f restaurant that sme custmers in Western cuntries prefer. Farm-t-table as a scial mvement has its rigins in a famus San Francisc restaurant called Chez Panisse. Chef Alice Waters wrked hard t learn where all f her ingredients came frm, preferring whenever pssible t find lcal fd t serve in her restaurant. She did this because she preferred t have relatinships with the peple wh supplied her fd. A sense f trust sn develped between the staff f Chez Panisse and the farmers, and this meant reliable surces f prduce fr the restaurant’s custmers. Since the fd isn’t being shipped t the ther side f the wrld, it can be picked when it is in seasn, allwing the plants t develp fully, resulting in better flavur and nutritin.
从农场到餐桌 想象一下，你坐在西部城市的一家餐馆里，听服务员说，你要吃的鸡蛋来自城外20英里外的一个农场，洋葱来自马路对面的一个农场，辣椒是在餐馆自己的花园里种植的，奶酪是在城市的另一边制作的。这是一家从农场到餐桌的餐厅。 “从农场到餐桌”这个短语可能不是每个人都知道，但是当谈到一种西方国家的顾客喜欢的餐馆时，这是一个常见的短语。从农场到餐桌的社会运动起源于旧金山一家著名的餐厅 Chez Panisse。厨师爱丽丝 · 沃特斯(Alice Waters)努力学习她所有的食材来自哪里，只要有可能，她就喜欢在自己的餐厅里找到当地的食物。她这样做是因为她更愿意与提供食物的人建立关系。潘尼斯之家的员工和农民之间很快产生了一种信任感，这意味着餐厅顾客的食物来源是可靠的。由于食物不会被运到世界的另一端，它可以在季节的时候被采摘，让植物充分发育，从而产生更好的风味和营养。
Thugh the farm-t-table trend started in the restaurant wrld, custmers sn started demanding that supermarkets label where their fds cme frm. If yu’ve ever bught bluebemies frm Quebec, bananas frm Csta Rica, r grapes frm Chile, yu have seen first-hand the farm-t-table mvement in actin. If it’s cmmn in mst supemarkets tday in Western cuntries--and even in many Asian cuntries--fr prducts t list the cuntry f rigin. This gives custmers an idea f hw fresh the fd is likely t be r hw far it has cme frm. This knwledge, peple argue, helps custmers make the best chices fr themselves and their families. The farm-t-table mvement rides n the crest f the wave with three ther mvements: the slw fd mvement, the mvement twards fresh seasnal ingredients, and the rganic fd mvement. The term “slw fd” was chsen t set it apart frm “fast fd”, but it really is nt “slw” in the sense f eating r cking fd slwly. Rather, the slw fd mvement celebrates tradtinal fd made with lcal ingredients and traditinal cking techniques. It sees a strng link between fd and culture, and wants t prtect lcal fd heritage as a way f prtecting lcal culture. As such, it heavily depends n lcal farmers and ther fd prducers. While nt all farm-t-table restaurant are part f the slw fd mvement, all slw fd restaurants are essentially farm-t-table.
尽管从农场到餐桌的趋势开始于餐饮业，但消费者很快就开始要求超市在标签上标明他们的食物来自哪里。如果你曾经从魁北克买过蓝莓，从哥斯达黎加买过香蕉，或者从智利买过葡萄。你已经亲眼目睹了从农场到餐桌的运动。如果现在在西方国家的大多数超市——甚至在许多亚洲国家——产品列出起源国是很普遍的话。这让消费者知道食物可能是多么新鲜，或者它来自多远。人们认为，这些知识帮助客户为自己和家人做出最佳选择。 从农场到餐桌的运动与其他三个运动一起登上了浪潮的顶峰: 缓慢的食物运动，朝向新鲜季节性食材的运动，以及有机食品运动。选择“慢食”这个术语是为了将其与“快餐”区分开来，但是从吃饭或者慢慢烹饪食物的意义上来说，它确实不是“慢”。相反，慢食运动赞美用当地原料和传统烹饪技术制作的传统食品。它认为食物和文化之间有着密切的联系，并希望将保护当地的食物遗产作为保护当地文化的一种方式。因此，它在很大程度上依赖于当地农民和其他粮食生产者。虽然不是所有的从农场到餐桌的餐厅都是慢食运动的一部分，但所有的慢食餐厅本质上都是从农场到餐桌的。
Prir t mdern fd prcessing and strage techniques and the use f greenhuses, mst fd was essentially seasnable in nature. That is, yu culd nly find certain fd gredients at certain times f the year. As a cnsequence, peple lked frward t seasns and seasnal celebratins in large part because f the fd available at that time. Mdern technlgy has made fd much mre cnvenient, but with that it has als taken away sme f the things that made fd wnderful. Nt nly is ur fd ften lacking in flavur and nutritin, but we have lst tuch with sme f ur cultural heritage and the rhythms f nature, and the jy f anticipatin has been lst. As a cnsequence, many peple are embracing seasnal cuisine by cnsuming nly fresh ingredients that are in seasn. Farm-t-table ges hand-in-hand with his new emphasis, as this is ne way t ensure that nly fresh seasnal ingredients are being used, rather than ingredients which have been prcessed, which have been stred fr many mnths at a time, r which riginated in greenhuses. The idea behind rganic fd is that fd is grwn and prcessed in ways that use as few chemicals as pssible. This is seen as being better fr ur health, and better fr the earth. The farm-t-table mvement believes that fd shuld be grwn, shipped, stred, and prepared as naturally as pssible.
在现代食品加工和储存技术以及使用温室之前，大多数食品基本上是季节性的。也就是说，你只能在一年中的特定时间找到特定的食材。因此，人们期待季节和季节的庆祝活动，在很大程度上是因为当时可以获得食物。现代科技使食物变得更加方便，但同时也带走了一些使食物美味的东西。不仅我们的食物常常缺乏风味和营养，而且我们已经失去了与我们的一些文化遗产和自然节奏的联系，失去了期待的喜悦。因此，许多人只食用当季的新鲜食材，从而接受了当季的美食。“从农场到餐桌”与他的新重点密切相关，因为这是确保只使用新鲜季节性食材的一种方式，而不是已经加工过的食材，这些食材一次储存数月，或者来自温室。 有机食品背后的理念是，食品的种植和加工方式使用尽可能少的化学品。这被认为对我们的健康更好，对地球也更好。“从农场到餐桌”运动认为，食物应该尽可能自然地种植、运输、储存和准备。
Fraud, hwever, has becme a prblem in the farm-t-table mvement. Investigatins have shwn that sme supermarkets, fr example, have claimed that their apples came frm Washingtn when they really came frm Mexic, and restaurants have claimed that a fish is ne species when it’s a different ne. Why des this matter? Because farm-t-table is a mvement abut trust: trust that fd is grwn in healthy and clean envirnments, and trust that the peple wh buy such fd have develped persnal relatinships with the peple wh grw it. Sme peple d nt supprt the farm-t-table mvement. They insist that the nutritinal value f lcal fd is nt any greater than mass-prduced fd shipped frm far away. At the same time, lcal fd can cst a lt mre. This has resulted in sme saying that farm-t-table is a mvement that meets the desires f peple with mney, but des nt really address any actual nutritinal r envirnmental cncerns. Pr peple, in ther wrds, cannt affrd t wrry abut where their fd cmes frm. It is true that many pr peple in the West cannt affrd t buy farm-t-table fd frm expensive supermarkets. On the ther hand, in mst develping cuntries pr peple already have farm-t-table diets because they live n r near farms and this is the nly fd available. Whether farm-t-table is a lng-term trend r a passing fad isn’t clear. But peple tday are mre demanding when it cmes t getting infrmatin abut their fd frm restaurants and market wners. This new type f cmmunicatin between custmers and businesses is unlikely t g away anytime sn.
然而，在从农场到餐桌的运动中，欺诈已经成为一个问题。调查显示，一些超市，例如，声称他们的苹果来自华盛顿，而实际上他们来自墨西哥，餐馆声称，一种鱼是一个物种，而它是一个不同的。这有什么关系？因为从农场到餐桌是一场关于信任的运动: 相信食物是在健康和清洁的环境中种植的，相信购买这些食物的人已经与种植这些食物的人建立了个人关系。 有些人不支持从农场到餐桌的运动。他们坚持认为，当地食品的营养价值并不比从远方运来的大规模生产的食品更高。与此同时，当地的食品价格可能会高得多。这导致一些人说，“从农场到餐桌”运动满足了有钱人的愿望，但并没有真正解决任何实际的营养或环境问题。换句话说，穷人不能担心他们的食物来自哪里。诚然，西方的许多穷人无力从昂贵的超市购买从农场到餐桌的食品。另一方面，在大多数发展中国家，穷人已经有了从农场到餐桌的饮食，因为他们住在农场或农场附近，这是唯一可用的食物。 “从农场到餐桌”是一种长期趋势还是一种短暂的时尚尚不清楚。但是今天的人们对于从餐馆和市场老板那里获取食物信息的要求更高了。这种新型的客户与企业之间的沟通方式不太可能很快消失。