新世纪英语专业本科生综合教程第二版第3册Unit9课件.pptx

1、Chinese FoodUnit 3Unit 9Chinese FoodUnit 9Watch the video clip and answer the following questions.1. What do you think of the old mans profession? Are there any hints in the movie clip?Audiovisual SupplementCultural InformationHe must be a chef. We can see it not just from his careful and skillful p

2、reparation of food but more obviously from tens of cleavers in the kitchen, also a banner on the wall which said “All Delicacies of the World” as well as his photos in a chefs clothes. The best way to cook a fresh fish is steaming, in order to retain its original flavor. And remember not to apply sa

3、lt on the fish.2. Whats his suggestion for cooking fish on the phone?Audiovisual SupplementCultural Information1. A variety of foods most commonly eaten in China Audiovisual SupplementCultural InformationlIn general, rice is the major food source for people from rice farming areas in southern China.

4、 In wheat farming areas in Northern China, people largely rely on flour based foods. lNoodles are symbolic of long life and good health according to Chinese tradition. They come dry or fresh in a variety of sizes, shapes and textures and are often served in soups or fried as toppings.lTofu is anothe

5、r popular product often used as a meat or cheese substitute. It is a soy-based product which is highly nutritious, inexpensive and versatile. It has a high protein/fat ratio. 2. Different regional styles of Chinese cuisineAudiovisual SupplementCultural InformationA number of different styles contrib

6、ute to Chinese cuisine, but perhaps the best known and most influential are Sichuan cuisine, Shandong cuisine, Jiangsu cuisine and Guangdong (Cantonese) cuisine. These styles are distinctive from one another due to factors such as available resources, climate, geography, history, cooking techniques

7、and lifestyles.3. Cooking techniques of Chinese cuisineAudiovisual SupplementCultural InformationBraising and stewing, baking, scalding, and wrapping, etc.Basic methods of preservation such as drying, salting, pickling and fermentation.Text AnalysisStructural Analysis This article, which is written

8、by a foreigner, provides us with a foreign perspective to examine our culture, though on a seemingly trivial aspect our food. But all elements of a culture are actually of equal significance, so any of them can serve as a stand we set our first step on. If you havent started your journey to discover

9、 your own culture, then let yourself be pushed by this article and take it as your first step. At the end of this journey, you may either love your culture more, or less, but one thing is sure, that your feeling toward your culture will be more real and will be based upon a much broadened view. Rhet

10、orical FeaturesText AnalysisStructural AnalysisThis text can be divided into three parts: The first part discusses the difference in Chinese and Western attitudes towards food.Paragraphs 1-4:Rhetorical FeaturesThe second part explains how Chinese food has become an international food.Paragraphs 5-6:

11、The third elaborates on the nature of Chinese food.Paragraphs 7-9:Text AnalysisStructural AnalysisRhetorical FeaturesThe topic sentence of Paragraphs 7-9:The traditional high-quality Chinese meal is a serious matter, fastidiously prepared and fastidiously enjoyed.Paragraphs 7:The enjoyment must matc

12、h the preparation.Paragraphs 8:The smooth harmonies and piquant contrasts in Chinese food are an expression of basic assumptions about life itself.Paragraphs 9:Text AnalysisStructural AnalysisRhetorical Features In this essay, alliteration is utilized here and there. Here are some examples: “Many pe

13、ople in the West are gourmets and others are gluttons, ”; “ to making you a saint or a sinner?”; “ everywhere from Hong Kong to Honolulu to Hoboken to Hudderfield.” The underlined parts show repetition of the first sound or letter of a succession of words, which helps to convey a sort of melodious q

14、uality, thus making those words sound more pleasing and impressive.Text AnalysisStructural AnalysisRhetorical FeaturesOther examples of alliteration in the essay:1. “ all these have become much more a part and parcel of the average persons life ” (Paragraph 6)2. “Meat and fish, solids and soups, swe

15、et and sour sauces, ” (Paragraph 8) “Few things in life are as positive as food, or are taken as intimately and completely by the individual. One can listen to music, but the sound may enter in one ear and go out through the other; one may listen to a lecture or conversation, and day-dream about man

16、y other things; one may attend to matters of business, and ones heart or i n t e r e s t m a y b e a l t o g e t h e r e l s e w h e r e T. McArthurChinese FoodDetailed Reading1Detailed ReadingIn the matter of food and eating, however, one can hardly remain completely indifferent to what one is doin

17、g for long. How can one remain entirely indifferent to something which is going to enter ones body and become part of oneself? How can one remain indifferent to something which will determine ones physical strength and ultimately ones spiritual and moral fibre and well-being?” Kenneth LoDetailed Rea

18、ding This is an easy question for a Chinese to ask, but a Western might find it difficult to answer. Many people in the West are gourmets and others are gluttons, but scattered among them also is a large number of people who are apparently pretty indifferent to what goes into their stomachs, and so

19、do not regard food as having any ultimate moral effect on them. How, they might ask, could eating a hamburger or drinking Coca Cola contribute anything to making you a saint or a sinner? For them, food is quite simply a fuel.2 Kenneth Lo, however, expresses a point of view that is profoundly differe

20、nt and typically Chinese, deriving from thousands of years of tradition. The London restaurateur Fu Tong, for example, quotes no less an authority than Confucius (the ancient sage known in Chinese as Kung-Fu-Tzu) with regard to the primal importance of food. Food, said the sage, is the first happine

21、ss. Fu Tong adds: “ Food to my countrymen is one of the ecstasies of life, to be thought about in advance; to be smothered with loving care throughout its preparation; and to have time lavished on it in the final pleasure of eating.”Detailed Reading3Detailed Reading Lo observes that when Westerners

22、go to a restaurant they ask for a good table, which means a good position from which to see and be seen. They are usually there to be entertained socially and also, incidentally, to eat. When the Chinese go to a restaurant, however, they ask for a small room with plain walls where they cannot be see

23、n except by the members of their own party, where jackets can come off and they can proceed with the serious business which brought them there. The Chinese intentions are both honourable and whole-hearted: to eat with a capital E. 4Detailed Reading Despite such a marked difference in attitudes towar

24、ds what one consumes, there is no doubt that people in the West have come to regard the cuisine of China as something special. In fact, one can assert with some justice that Chinese food is, nowadays, the only truly international food. It is ubiquitous. Restaurants bedecked with dragons and delicate

25、 landscape serving such exotica as Dim Sin Gai (sweet and sour chicken), Shao Shing soup, Chiao-Tzu and kuo-Tioh (northern style), and Ging Ai Kwar (steamed aubergines) have sprung up everywhere from Hong Kong to Honolulu to Hoboken to Huddersfield.5Detailed Reading How did this come about? Certainl

26、y, a kind of Chinese food was exported to North America when many thousands of Chinese went there in the 19th century to work on such things as the U.S. railways. They settled on or near the west coast, where the famous or infamous “chop suey joints” grew up, with their rather inferior brand of Chin

27、ese cooking. The standard of the restaurants improved steadily in the United States, but Lo considers that the crucial factor in spreading this kind of food throughout the Western world was population6Detailed Readingpressure in the British colony of Hong Kong, especially after 1950, which sent fami

28、lies out all over the world to seek their fortunes in the opening of restaurants. He adds, however, that this could not have happened if the world had not been interested in what the Hong Kong Chinese had to cook and sell. He detects an increase in sensuality in the Western world; “Colour, texture,

29、movement, food, drink, and rock music all these have become much more part and parcel of the average persons lifeDetailed Readingthan they have ever been. It is this increased sensuality and the desire for great freedom from age-bound habits in the West, combined with the inherent sensual concept of

30、 Chinese food, always quick to satisfy the taste buds, that is at the root of the sudden and phenomenal spread of Chinese food throughout the length and breadth of the Western World.” There is no doubt that the traditional high-quality Chinese meal is a serious matter, fastidiously prepared and fast

31、idiously enjoyed. Indeed, the bringing together and initial cutting up and organising of the materials is, 7Detailed Readingaccording to Helen Burke, about 90% of the actual preparation, the cooking itself being only about 10%. This 10% is not, however, a simple matter. There are many possibilities

32、to choose from; Kenneth Lo, for example, lists forty methods available for the heating of food, from chu or the art of boiling to such others as tsang, a kind of stir-frying and braising, ta, deep frying in batter, and wei, burying food in hot solids such as charcoal, heated stones, sand, salt and l

33、ime.Detailed Reading The preparation is detailed, and the enjoyment must therefore match it. Thus, a proper Chinese meal can last four hours and proceed almost like a religious ceremony. It is a shared experience for the participants, not a lonely chore, with its procession of planned and carefully

34、contrived dishes, some elements designed to blend, others to contrast. Meat and fish, solids and soups, sweet and sour sauces, crisp and smooth textures, fresh and dried vegetables all these and more challenge the palate with their appropriate charms.8Detailed Reading In a Chinese meal that has not

35、been altered to conform to Western ideas of eating, everything is presented as a kind of buffet, the guest eating a little of this, a little of that. Individual portions as such are not provided. A properly planned dinner will include at least one fowl, one fish and one meat dish, and their presenta

36、tion with appropriate vegetables is not just a matter to taste but also a question of harmonious colours. The eye must be pleased as well as the palate; if not, then a certain essentially Chinese element is missing, 9Detailed Readingan element that links this cuisine with that most typical and yet e

37、lusive concept Tao. Emily Hahn, an American who has lived and worked in China, has a great appreciation both of Chinese cooking and the “way” that leads to morality and harmony. She insists that “there is moral excellence in good cooking”, and adds that to the Chinese, traditionally, all life, all a

38、ction, all knowledge are one. They may be chopped up and given parts with labels, such as “Cooking”, “Health”, “Character” and the like, but none is in reality separate from the other. Detailed ReadingThe smooth harmonies and piquant contrasts in Chinese food are more than just the products of recip

39、es and personal enterprise. They are an expression of basic assumptions about life itself.How important is food and eating, according to Kenneth Lo?(Paragraph 1)Food and eating, according to Kenneth Lo, determines not only ones physical health but also ones spiritual and moral soundness and his ulti

40、mate well-being.Detailed ReadingHow do the Chinese and westerners differ in their attitudes towards food? (Paragraphs 2, 3 and 4)According to the author, many people in the West are gourmets and others are gluttons, while a large number of them are pretty indifferent to food. On the other hand, Fu T

41、ong, a London restaurateur, maintains that food is of primary importance and one of the ecstasies of life. When they go to a restaurant, Westerners care more about the table than the food, while the Chinese aims to eat with a capital E, or take the food with the utmost earnest.Detailed ReadingWhy do

42、es the author say that Chinese food is the only truly international food? (Paragraph 5)Literally, Chinese food is ubiquitous. Chinese restaurants have sprung up almost everywhere in the world. At the root of the phenomenal rise of Chinese food in the world, there is a strong interest in Chinese food

43、 in the West. There is an increase in the sensuality in the Western world and coincidentally, Chinese food is very sensual in its combination of color, texture and taste.Detailed ReadingWhy does the author compare a proper Chinese meal to a religious ceremony? (Paragraphs 7 and 8)For the Chinese peo

44、ple, the traditional high-quality Chinese meal is a serious matter. It is fastidiously prepared and fastidiously enjoyed. Both the preparation and enjoyment of a Chinese meal can last hours and make a shared experience which is well planned. The meals must not only meet the challenge of the palate b

45、ut also that of the eyes.Detailed ReadingHow does Chinese food express the basic assumptions of life? (Paragraph 9)A good traditional Chinese meal must be well planned and balanced in order to meet the demand of the palate and the eyes alike. So, according to Emily Hahn, there is moral excellence in

46、 good cooking, which implies the combination of all life, all action and all knowledge. So important is a meal that it does not mean the product of recipe itself; it express the basic assumption of life one of which is harmony and balance.Detailed Readingwell-being n. the state of feeling healthy, h

47、appy and comfortablee.g. People doing yoga benefit from an increased feeling of well-being.We saw an improvement in the patients well-being. Detailed ReadingSynonym:welfare, health, happiness, comfort ecstasy n.sudden intense feeling or excitement e.g. There was a look of ecstasy on his face.They we

48、nt into ecstasies over the view.Detailed ReadingSynonym:rapture, elationDetailed Readingsmother v.cover closely or thicklye.g. The cook smothered a steak with mushrooms. The pasta was smothered with a creamy sauce.If you smother someone/thing with love or attention, you give them so much of it that

49、they are overwhelmed.e.g. She smothered him with kisses.She should love them without smothering them with attention.lavish v. give a lot, or too much of sth.e.g.The media couldnt lavish enough praise on the film. Everything was lavished on her one and only child.Detailed ReadingDerivation:lavishness

50、 (n.), lavishly (ad.)assert v.declare stronglye.g. He asserts that she stole money from him.The company asserts that the cuts will not affect development.Detailed ReadingDerivation:assertion (n.), assertive a., assertively ad.ubiquitous a.being everywhere at the same time e.g. His ubiquitous influen