Unit 3 Food and Culture Reading and thinking 课件高中英语人教版（2019）选择性必修第二册 (1).pptx

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Unit 3 Food and Culture Reading and thinking 课件高中英语人教版（2019）选择性必修第二册 (1).pptx

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Unit3Period2ReadingandthinkingCultureandCuisine

1.Fromthequote“Youarewhatyoueat.”,wecanconcludethefollowingsentencesexcept_____A.Healthyeatingmakesushealthy.B.Cuisinehasnothingtodowithculture.C.Tellmewhatyoueat,andIwilltellyouwhatyouare.D.Thekindoffoodweeatisrelatedtoourpersonality,characterandculture.ChoosingChoosethecorrectoneineachquestionaccordingtothepassage.B

2.Howdoesthepassagemainlydevelop?A.Bycitingquotes.B.Bymakingcomparisons.C.Byfollowingtheorderofimportance. D.Byfollowingtheorderoftimeandspace.D

3.WhatdidtheauthorthinkoftheChinesefood?A.Itcouldbeconsumedeverywhere.B.Itcombinedrecipesthroughouttheworld.C.ItshowedthekindnessandfriendlinessoftheChinese.D.Italwaysconsistsofpeppersandisstuffedwithslicedonions.C

4.Whydoestheauthorwritethispassage?A.ToinformushowvariousChinesecuisinesreflecttheChineseculture.B.TorecommendexceptionalandelegantChinesefood.C.TosharehisexperiencepriortocomingtoChina.D.Toinstructustobecomeachef.A

8ChineseCuisinesGuessing

Chinese:鲁菜Popularin:China’sShandongProvinceandSouthernLiaoningProvinceFeatures:umami,salty,sweetandsourflavors;usingmuchsoup,scallion,gingerandgarlic;goodatcookingseafoodOriginatedintheSpringandAutumnPeriod(770-476BC),Lucuisineistheonlyself-originatedcuisineamong8Chinesecuisineswhichhasthelongesthistoryof2,500years,henceseenastheNo.1of8greatcuisinesofChina.Shandongdishespaymuchattentiontothequalityandnaturaltasteoffood.SoupandscallionarekeyseasoningsandseafoodplaysacrucialroleinShandongcuisine.MostShandongdishestastefresh,umamiandmoderatelysalty.?NotableShandongDishes:SweetandSourCarp,BraisedSeaCucumberwithScallion,BraisedIntestinesinBrownSauce,BraisedPrawnsinOil,SteamedStuffedTofu,DezhouBraisedChicken,Ca