Unit 4 Food Culture
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中西方饮食文化英语作文English:Food culture plays a significant role in both Western and Eastern societies, reflecting their unique traditions, values, and beliefs. In Western cuisine, there is a strong emphasis on individualism and diversity, with popular dishes like hamburgers, pizza, and steak representing the melting pot of cultures. On the other hand, Eastern cuisine, such as Chinese, Japanese, and Indian food, often focuses on balance, harmony, and the use of fresh ingredients. Traditional Chinese meals, for example, typically consist of a variety of dishes served family-style to be shared among everyone at the table, emphasizing the importance of communal dining. Additionally, food preparation methods in the East tend to be more labor-intensive, with techniques like stir-frying, steaming, and slow cooking being common practices. In contrast, Western cooking often involves processes like baking, grilling, and roasting. Despite these differences, food serves as a unifying element in both cultures, bringing people together to celebrate special occasions, express love and gratitude, and pass down recipes through generations.中文翻译:食物文化在西方和东方社会中都起着重要的作用,反映了它们独特的传统、价值观和信仰。
food and culture英语作文Food and culture are closely intertwined, with each influencing and shaping the other in significant ways. As humans, we have a deep connection to food that goes beyond mere sustenance - it is a representation of our history, traditions, and values. Different cultures have their own unique culinary identities, with specific ingredients, cooking techniques, and dining customs that reflect the diversity of the world we live in.食物与文化密切相关,彼此相互影响和塑造。
作为人类,我们与食物有着深厚的联系,不仅仅是为了维持生存,更是我们历史、传统和价值观的象征。
不同文化拥有自己独特的烹饪身份,具有特定的食材、烹饪技术和用餐习俗,反映了我们所生活的世界的多样性。
One of the most fascinating aspects of food and culture is how they evolve and adapt over time. As societies change and interact withone another, culinary traditions are often influenced by external factors such as trade, migration, and colonization. This leads to the creation of fusion cuisines that blend elements from differentcultures, resulting in new and exciting flavors that expand our culinary horizons.食物和文化最迷人的一个方面就是它们如何随着时间的推移而演变和适应。
Part II 句子翻译Uint1Do you see any green in my eye?你以为我幼稚可欺吗?Don’t cross the bridge till you get to it.不必过早担心。
/不必自寻烦恼。
/ 船到桥头自然直。
One boy is a boy, two boys half a boy, three boys no boy.”一个和尚挑水吃,两个和尚抬水吃,三个和尚没水吃。
1.He was a dead shot. However, he met his Waterloo this time.他是个神枪手,可这次却遭遇了滑铁卢(遭到惨败)。
2.After the failure of his last novel, his reputation stands on slippery ground.他的上一本小说写砸了,名声从此岌岌可危。
3.Studies serve for delight, for ornament(装饰,美化)and ability. Their chief use fordelight, is in privateness and retiring; for ornament, is in discourse; and for ability,is in the judgment, and disposition(安排)of business.读书足以怡情,足以博采,足以长才。
其怡情也,最见于独处幽居之时;其博采也,最见于高谈阔论之中;其长才也,最见于处世判事之际。
(王佐良译)1. Diction 选词用字the After-class Assignment-11.Microprocessors monitor tyre wear and brake power on cars. (根据词类选择词义)微机监测、检测汽车轮胎的耐用性和制动力。
Unit 4 Food and CultureⅠ.单句语法填空1.It’s much better if you can sometimes mix business pleasure. 答案:with2.When he reached the final line,everyone burst out (laugh).答案:laughing3.I have some very sad news to share all of you.答案:with4.John thinks it won’t be long he is ready for his new job.答案:before5.Scientists keep it mind that a theory makes no sense if it can’t help the world.答案:in6. (general) speaking, men run faster than wome n.答案:Generally7.Typhoon is a (type) weather in southeast China.答案:typical8.My sister and I like eating the (steam)bread cooked by my mother. 答案:steamed9.Would you like some (fry)chicken?答案:fried10.The meat that my mum cook is really (taste).答案:tastyⅡ.阅读理解A(2016·潍坊第一中学检测)A glass a day keeps obesity at bay.Alcoholhas always been thought to cause weight gain because of its high sugarcontent,but new research suggests a glass a day could form part ofa diet.Looking at past studies,they found that while heavy drinkersdo put on weight;those who drink in moderation can actually loseweight.A spokesman for the research team at Navarro University in Spainsays,“Light to moderate alcohol intake,especially of wine,may be more likely to protect against,rather than promote,weight ga in.”The International Scientific Forum on Alcohol Research reviewed the findings and agreed with most of the conclusions,particularly that current data do not clearly indicate if moderate drinking increases weight.Boston University’s Dr.Harvey Finkel found that the biologic mechanisms(生物学机制) relating alcohol to changes in body weight are not properly understood.His team pointed out the strong protective effects of moderate drinking on the risk of getting conditions like diabetes(糖尿病),which relate to increasing obesity.Somestudies suggest that even very obese people may be at lower risk of diabetes if they are moderate drinkers.The group says alcohol provides calories that are quickly absorbed into the body and are not stored in fat,and that this process could explain the differences in its effects from those of other foods.They agree that future research should be directed towards assessing the roles of different types of alcoholic drinks,taking into consideration drinking patterns and including the past tendency of participants to gain weight.For now there is little evidence that consuming small to moderate amounts of alcohol on a regular basis increases one’s risk of becoming obese.What’s more,a study three years ago suggested that resveratrol,a compound present in grapes and red wine,destroys fat cells.【文章大意】这是一篇健康知识类文章。
Lecture on Chinese foodFood Culture in ChinaTo say that the consumption of food is a vital part of the chemical process of life is to state the obvious, but sometimes we fail to realize that food is more than just vital. The only other activity that we engage in that is of comparable importance to our lives and to the life of our species is sex. As Kao Tzu, a Warring States-period philosopher and keen observer of human nature, said, “Appetite for food and sex is nature.” But these two activities are quite different. We are, I believe, much closer to our animal base in our sexual endeavors than we are in our eating habits. Too, the range of variations is infinitely wider in food than in sex. In fact, the importance of food in understanding human culture lies precisely in its infinite variability -variability that is not essential for species survival. For survival needs, all men everywhere could eat the same food, to be measured only in calories, fats, carbohydrates, proteins, and vitamins. But no, people of different backgrounds eat very differently. The basic stuffs from which food is prepared; the ways in which it is preserved, cut up, cooked (if at all); the amount and variety at each meal; the tastes that are liked and disliked; the customs of serving food; the utensils; the beliefs about the food’s properties -these all vary. The number of such “food variables” is great.An anthropological approach to the study of food would be to isolate and identify the food variables, arrange these variables systematically, and explain why some of these variables go together or do not go together.For convenience, we may use culture as a divider in relating food variables’ hierarchically. I am using the word culture here in a classificatory sense implying the pattern or style of behavior of a group of people who share it. Food habits may be used as an important, or even determining, criterion in this connection. People who have the same culture share the same food habits, that is, they share the same assemblage of food variables. Peoples of different cultures share different assemblages of food variables. We might say that different cultures have different food choices. (The word choices is used here not necessarily in an active sense, granting the possibility that some choices could be imposed rather than selected.) Why these choices? What determines them? These are among the first questions in any study of food habits.Within the same culture, the food habits are not at all necessarily homogeneous. In fact, as a rule they are not. Within the same general food style, there are different manifestations of food variables of a smaller range, for different social situations. People of different socialclasses or occupations eat differently. People on festive occasions, in mourning, or on a daily routine eat again differently. Different religious sects have different eating codes. Men and women, in various stages of their lives, eat differently. Different individuals have different tastes. Some of these differences are ones of preference, but others may be downright prescribed. Identifying these differences, explaining them, and relating them to other facets of social life are again among the tasks of a serious scholar of food.Finally, systematically articulated food variables can be laid out in a time perspective, as in historical periods of varying lengths. We see how food habits change and seek to explore the reasons and consequences. . .My own generalizations pertain above all to the question: What characterizes Chinese food? . . . I see the following common themes:1. The food style of a culture is certainly first of all determined by the natural resources that are available for its use. . . . It is thus not surprising that Chinese food is above all characterized by an assemblage of plants and animals that grew prosperously in the Chinese land for a long time. A detailed list would be out of place here, and quantitative data are not available. The following enumeration is highly impressionistic:Starch Staples: millet, rice, kao-liang, wheat, maize, buckwheat, yam, sweet potato.Legumes: soybean, broad bean, pea- nut, mung bean.Vegetables: malva, amaranth, Chi- nese cabbage, mustard green, turnip, radish, mushroom.Fruits: peach, apricot, plum, apple, jujube date, pear, crab apple, mountain haw, longan, litchi, orange.Meats: pork, dog, beef, mutton, venison, chicken, duck, goose, pheasant, many fishes.Spices: red pepper, ginger, garlic, spring onion, cinnamon.Chinese cooking is, in this sense, the manipulation of these foodstuffs as basic ingredients. Since ingredients are not the same everywhere, Chinese food begins to assume a local character simply by virtue of the ingredients it uses. Obviously ingredients are not sufficient for characterization, but they are a good beginning. Compare, for example, the above list with one in which dairy products occupy a prominent place, and one immediately comes upon a significant contrast between the two food traditions.One important point about the distinctive assemblage of ingredients is its change through history. Concerning food, the Chinese are not nationalistic to the point of resisting imports. In fact, foreign foodstuffs have been readily adopted since the dawn of history. Wheat and sheep and goats were possibly introduced from western Asia in prehistoric times, many fruits and vegetables came in from central Asia during the H an and the T’ang periods, and peanuts and sweet potatoes from coastal traders during the Ming period. These all became integral ingredients of Chinese food. At the same time,. . . milk and dairy products, to this date, have not taken a prominent place in Chinese cuisine. . . .2. In the Chinese culture, the whole process of preparing food from raw ingredients to morsels ready for the mouth involves a complex of interrelated variables that is highly distinctive when compared with other food traditions of major magnitude. At the base of this complex is the division between fan, grains and other starch foods, and ts’ai, vegetable and meat dishes. To prepare a balanced meal, it must have an appropriate amount of both fan and ts’ai, and ingredients are readied along both tracks. Grains are cooked whole or as flour, making up the fan half of the meal in various forms: fan (in the narrow sense, “cooked rice”), steamed wheat-, millet-, or corn-flour bread, ping (”pancakes”), and noodles. Vegetables and meats are cut up and mixed in various ways into individual dishes to constitute the ts’ai half. Even in meals in which thestaple starch portion and the meat-and-vegetable portion are apparently joined together, such as in . . . “wonton” . . . they are in fact put together but not mixed up, and each still retains its due proportion and own distinction. . . .For the preparation of ts’ai, the use of multipl e ingredients and the mixing of flavors are the rules, which above all means that ingredients are usually cut up and not done whole, and that they are variously combined into individual dishes of vastly differing flavors. Pork for example, may be diced, slice shredded, or ground, and when combined with other meats and with various vegetable ingredients and spice produces dishes of utterly diverge, shapes, flavors, colors, tastes, and aromas.The parallelism of fan and ts’ai an the above-described principles of ts’ai’ preparation account for a number ( other features of the Chinese food culture, especially in the area of utensil To begin with, there are fan utensils and ts’ai utensils, both for cooking an for servin g. In the modem kitchen, fan kuo (”rice cooker”) and Ts’ai kuo (”wok”) are very different and as a rule not interchangeable utensils. . . .As a country that pays great attention to courtesy, our cuisine culture is deep rooted in China’s history. As a visi tor or guest in either a Chinese home or restaurant you will find that table manners are essential and thedistinctive courtesies displayed will invariably add to the enjoyment of your meals and keep you in high spirits!(A)Respect FirstIt is really an admirable custom to respect others at the table, including the aged, teachers and guests while taking good care of children. Chinese people stress filial piety all the time. The practice of presenting the best or fine food first to the senior members of the family has been observed for countless generations. In ancient times the common people led a needy life but they still tried their best to support the elder mother or father who took it for granted.Although the hosts in China are all friendly and hospitable, you should also show them respect. Before starting to eat dinner, the host may offer some words of greeting. Guests should not start to eat until the host says, ‘Please enjoy yourself’ or something like that, otherwise it suggests disrespect and causes displeasure.When hosts place dishes on the table, they will arrange the main courses at the center with the supporting dishes evenly placed around them. When the main dishes are prepared in a decorative form either by cut or other means they will be placed facing the major guests and elder people at the table. This also embodies virtue.(B)On ChopsticksThe Chopstick is a miracle among the creations of Chinese food culture. This utensil helps the dinner to really relish his or her food. The use of chopsticks with ease will add to the enjoyment of the delicacies. How to use them maybe a problem and here are our suggestions that may be helpful:First, hold the upper stick like a pen with your thumb and middle finger. Second, take the lower one with the thumb and set it on the ring finger. Finally, try to move the two sticks and pick up your favorite dish.It is considerately convenient to have noodles with chopsticks. Then you can wind noodle threads lightly but firmly, to avoid splattering soup or sauces in the bowl. For the first time, be some may slide off the sticks, but the slight lapses are inevitable and practice makes perfect. After practice you will become adept at picking up all sorts of morsels from plates.When the dishes are positioned on the table, usually the first to help them selves should be the hosts or the elderly. Do not take too much once, or return your food to the plate. Try to avoid the collision of chopsticks with those of your neighbors since they are longer than forks or knives.Do not drum or tap bowls and plates with chopsticks especially when you are a guest, because people believe that is the humble behavior of beggars when they beg for food.Never insert chopsticks upright onto the vessels for food, as this will be viewed as an evil presage and will sustain the disapproval of the seniors. The reason is that, it is the unique way to show the esteem and care for the dead. Long ago it was a tradition in China to worship their ancestors with offerings of food. However, in consideration that the dead could not use chopsticks smoothly, the living had to use them at an upright angle.Avoid sucking the end of a chopstick or keeping it in mouth for a long time. Never point at someone with a chopstick and do not use it to prick food in order to pick it up. These are also regarded as impolite and irreverent.Chinese Eight Regional CuisinesChinese cuisine includes a variety of different flavors due to China’s vast geography and diverse nationalities. Local dishes with their own distinctiveness can be roughly divided into eight regional cuisines. Sichuan Cuisine: Sichuan, both spicy and pungent, is one of the most famous Chinese cuisines in the world.Guangdong Cuisine: Guangdong cuisine is creative with an emphasis on artistic presentation. The cuisine is considered light, crisp, and fresh. Zhejiang Cuisine: Made up of Hanzhou, Ningbo and Shaoxing Cuisines, Zhejiang is enjoyed for its freshness, tenderness, and mellow fragrance. Jiangsu Cuisine: Also called Huaiyang, Jiangsu uses seafood as its main ingredient and is known for carving techniques and a light, fresh and sweet flavor.Anhui Cuisine: Anhui Cuisine focuses on cooking temperature, braising, and stewing. Hams are used to improve taste and sugar candy for freshness.Fujian Cuisine: A combination of Fuzhou, Quanzhou, and Xiamen Cuisine, Fujian is characterized by a pickled, sweet & sour taste and bright colors.Shandong Cuisine: A combination of Jinan and Jiaodong, Shandong is characterized by an emphasis on freshness, aroma, and crispness. Hunan Cuisine: Including local cuisines of Xiangjiang Region, Dongting Lake and Xiangxi coteau, Hunan is known for its use of chili, pepper and shallot, and a pungent flavor.。
Unit 4 Food CultureⅠ.Teaching Aims:1. Language learning: have a good command of pronunciation and practical use of new words and phrases.2. Ability training: master the writing style—Problem-Solution pattern. (Passage A).3. Morality development: make students get some suggestions about food culture.Ⅱ.Key Points1.Explain the important new words and phrases in the text.2.The main idea and structure of the text.3.The exercises of post-readingⅢ. Difficult Points1. Understand the meaning of difficult sentences.2. Enable students to master the writing skill—Problem-Solution pattern. Ⅳ. Teaching Procedures:Periods 1—2: Discuss warm-up questions, go through Passage A, do comprehension exercises of the text.Periods 3—4: Detailed study of Passage A and do language-related tasks. Periods 5—6: Finish Passage A and all exercises.Periods 7—8: Listening Comprehension.The First Two PeriodsⅠ. Teaching Aims:1.Be acquainted with all the new words and phrases.2.Go through the text and grasp the main idea and backgroundinformation of the text.Ⅱ. Key Points:All the new words and phrases (P74-75).Ⅲ. Difficult Points:The main idea and structure of the text.Ⅳ. Teaching Procedures:1. In order to present the topic on social etiquette, the teacher gives specific examples to lead in the topic.2. Discussing some warm-up questions related to the passage.1) What kind of food do you usually eat?2) Do you like eating western fast food? Why?3) Can you tell some stories about how food affects people in different cultures?3. Allowing students 10 minutes to go over the text and obtaining a global understanding of the text and help students grasp the main idea and structure of the text.Structure:The essay is written with a very simple and clear structure ,and it can be divided into 4 parts.Part One( Para.1):Fast food has become one part of American culture and has great influence on many nations in the world.Part Two (Para. 2-3): The reason why fast food industry is a most successful one.Part Three (Para.4-5): Fast food culture has entered all spheres of life and become an indispensable part in it.Part Four (para.6-8): The problems caused by fast food and some measures taken to solve the problem.4. Discussing some background information of the text.US CongressThe United States Congress is the bicameral legislature of the federal government of the United States consisting of two houses: the House of Representatives and the Senate. Congress meets inthe Capitol in Washington, D.C. Both representatives and senators are chosen through direct election. Members are affiliated to the Republican Party or to the Democratic Party, and only rarely to a third party oras independents(独立派). Congress has 535 voting members: 435 Representatives and 100 Senators.The members of the House of Representatives serve two-year terms representing the people of a district. Congressional districtsare apportioned to states by population using the United StatesCensus results, provided that each state has at least one congressperson. Each state regardless of population has exactly two senators; at present there are 100 senators representing the 50 states. Each senator serves a six-year term, with terms staggered, so every two years approximately one-third of the Senate is up for election. Each staggered group ofone-th ird of the senators are called “classes”. No state of the United States has two senators from the same class.Slow Food MovementSlow Food is an international movement founded by Carlo Petrini in 1986. Promoted as an alternative to fast food, it strives to preserve traditional and regional cuisine and encourages farming of plants, seeds and livestock characteristic of the local ecosystem. It was the first established part of the broader Slow Movement. The movement has since expanded globally to over 100,000 members in 150 countries. Its goals of sustainable foods and promotion of local small businesses are paralleled by a political agenda directed against globalization of agricultural products.Slow Food began in Italy with the founding of its forerunner organization, Arcigola, in 1986 to resist the opening ofa McDonald's near the Spanish Steps in Rome. In 1989, the foundingmanifesto of the international Slow Food movement was signed in Paris, France by delegates from 15 countries.At its heart is the aim to promote local foods and centuries-old traditions of gastronomy and food production. Conversley this means an opposition to fast food, industrial food production and globalization.The Slow Food organization has expanded to include over 100,000 members with branches in over 150 countries. Over 1,300local convivia chapters exist. 360 convivia in Italy — to which thename condotta (singular) / condotte (plural) applies — are composed of 35,000 members, along with 450 other regional chapters around the world. The organizational structure is decentralized: each convivium has a leader who is responsible for promoting local artisans, local farmers, and local flavors through regional events such as Taste Workshops, wine tastings, and farmers' markets.Offices have been openedin Switzerland (1995), Germany (1998), New YorkCity (2000), France (2003), Japan (2005), theUnited Kingdom and Chile. Global headquarters are located in Bra, near Turin, Italy. Numerous publications are put out by the organization, in several languages around the world. Recent efforts at publicity include the world's largest food and wine fair, the Salone del Gusto in Turin, a biennial cheese fair in Bracalled Cheese, the Genoan fish festival called SlowFish, and Turin's Terra Madre ("Mother Earth") world meeting of food communities.In 2004, Slow Food opened a University of GastronomicSciences at Pollenzo, in Piedmont, and Colorno,in Emilia-Romagna, Italy. Carlo Petrini andMassimo Montanari are the leading figures in the creation of the University, whose goal is to promote awareness of good food and nutrition.5. Based on the text, decide whether the following statements are true(T), false (F), or with no information given (NG) in the text.1) (F) Fast food is only part of American culture and irrelevant to other countries.2) (F) Fast food is regarded as a part of sense of national identity for US because more and more people like it.3) (T) Fast food is popular especially among children who are brainwashed by ads.4) (T) Fast food ads have great influence on children’s fast food abuse .5) (NG) McDonald’s is the most successful fast food chain in the world.6) (F) In order to solve the problem caused by fast food, the us congress has begun to impose higher tax on fast food chains because they are considered to be profitable.7) (T) The problem cannot be solved until customers become aware of the danger of fast food consumption.8) (T) To protect their health, people in many countries prefer slow food to fast food.Assignments:1.Recite the new words and phrases.2.Prepare Passage A.The Second Two PeriodsⅠ.Teaching Aims:1.Undertake a detailed learning of the new words and phrases.2.Study the text in detail.3.Master the writing pattern of expository.Ⅱ. Key Points: Important words, phrases and sentences.Ⅲ. Difficult Points: Explain some difficult sentences.Ⅳ. Teaching Procedures:1.Review the new words and phrases.2.Do the Pre-reading activities on P72.3.Study the language points of Passage A in detail.V. Language points1. It is regarded as a part of the sense of nation identity. (Para.1) identity: n. the identity of a person or place is the characteristics that distinguish them from others. 特性identity card身份证national identity 民族认同民族意识e.g.Passports are frequently serviceable in proving the identity of the travelers.be considered, as be regarded as, be seen as都表示“被看做······”英语中很多动词都可以与as 连用,如:look on as把······看做;take as把······理解为/视为;describe as把·······形容为;elect as 把·······选为;respect as尊为······;imagine as 想象为······,认为·······,等等。