英语专业综合教程3答案unit 9.docx
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英语专业综合教程3答案unit 9.docx
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英语专业综合教程3答案unit9
Unit9ChineseFood
SectionOnePre-readingActivities
.AudiovisualSupplement
Watchthevideoclipandanswerthefollowingquestions.
Questions:
1.Whatdoyouthinkoftheoldman’sprofession?
Arethereanyhintsinthemovieclip?
Answer:
Hemustbeachef.Wecanseeitnotjustfromhiscarefulandskillfulpreparationoffoodbutmoreobviouslyfromtensofcleaversinthekitchen,alsoabanneronthewallwhichsaid“AllDelicaciesoftheWorld”aswellashisphotosinachef’sclothes.
2.What’shissuggestionforcookingfishonthephone?
Answer:
Thebestwaytocookafreshfishissteaming,inordertoretainitsoriginalflavor.Andremembernottoapplysaltonthefish.
.CulturalBackground
1.AvarietyoffoodsmostcommonlyeateninChina
●Ingeneral,riceisthemajorfoodsourceforpeoplefromricefarmingareasinsouthernChina.InwheatfarmingareasinNorthernChina,peoplelargelyrelyonflourbasedfoods.
●NoodlesaresymbolicoflonglifeandgoodhealthaccordingtoChinesetradition.Theycomedryorfreshinavarietyofsizes,shapesandtexturesandareoftenservedinsoupsorfriedastoppings.
●Tofuisanotherpopularproductoftenusedasameatorcheesesubstitute.Itisasoy-basedproductwhichishighlynutritious,inexpensiveandversatile.Ithasahighprotein/fatratio.
2.DifferentregionalstylesofChinesecuisine
AnumberofdifferentstylescontributetoChinesecuisine,butperhapsthebestknownandmostinfluentialareSichuancuisine,Shandongcuisine,JiangsucuisineandGuangdong(Cantonese)cuisine.Thesestylesaredistinctivefromoneanotherduetofactorssuchasavailableresources,climate,geography,history,cookingtechniquesandlifestyles.
3.CookingtechniquesofChinesecuisine
Braisingandstewing,baking,scalding,andwrapping,etc.
Basicmethodsofpreservationsuchasdrying,salting,picklingandfermentation.
SectionTwoGlobalReading
.TextAnalysis
Thisarticle,whichiswrittenbyaforeigner,providesuswithaforeignperspectivetoexamineourculture,thoughonaseeminglytrivialaspect—ourfood.Butallelementsofacultureareactuallyofequalsignificance,soanyofthemcanserveasastandwesetourfirststepon.Ifyouhaven’tstartedyourjourneytodiscoveryourownculture,thenletyourselfbepushedbythisarticleandtakeitasyourfirststep.Attheendofthisjourney,youmayeitherloveyourculturemore,orless,butonethingissure,thatyourfeelingtowardyourculturewillbemorerealandwillbebaseduponamuchbroadenedview.
.StructuralAnalysis
Thistextcanbedividedintothreeparts:
Paragraphs1-4:
ThefirstpartdiscussesthedifferenceinChineseandWesternattitudestowardsfood.
Paragraphs5-6:
ThesecondpartexplainshowChinesefoodhasbecomeaninternationalfood.
Paragraphs7-9:
ThethirdelaboratesonthenatureofChinesefood.
ThetopicsentenceofParagraphs7-9:
Paragraph7:
Thetraditionalhigh-qualityChinesemealisaseriousmatter,fastidiouslypreparedandfastidiouslyenjoyed.
Paragraph8:
Theenjoymentmustmatchthepreparation.
Paragraph9:
ThesmoothharmoniesandpiquantcontrastsinChinesefoodareanexpressionofbasicassumptionsaboutlifeitself.
Ⅲ.RhetoricalFeatures
Inthisessay,alliterationisutilizedhereandthere.Herearesomeexamples:
“ManypeopleintheWestaregourmetsandothersaregluttons,…”;“…tomakingyouasaintorasinner?
”;“…everywherefromHongKongtoHonolulutoHobokentoHudderfield.”Theunderlinedpartsshowrepetitionofthefirstsoundorletterofasuccessionofwords,whichhelpstoconveyasortofmelodiousquality,thusmakingthosewordssoundmorepleasingandimpressive.
Otherexamplesofalliterationintheessay:
1.“…allthesehavebecomemuchmoreapartandparceloftheaverageperson’slife…”(Paragraph6)
2.“Meatandfish,solidsandsoups,sweetandsoursauces,…”(Paragraph8)
SectionThreeDetailedReading
I.Text1
ChineseFood
T.McArthur
1“Fewthingsinlifeareaspositiveasfood,oraretakenasintimatelyandcompletelybytheindividual.Onecanlistentomusic,butthesoundmayenterinoneearandgooutthroughtheother;onemaylistentoalectureorconversation,andday-dreamaboutmanyotherthings;onemayattendtomattersofbusiness,andone’sheartorinterestmaybealtogetherelsewhere….Inthematteroffoodandeating,however,onecanhardlyremaincompletelyindifferenttowhatoneisdoingforlong.Howcanoneremainentirelyindifferenttosomethingwhichisgoingtoenterone’sbodyandbecomepartofoneself?
Howcanoneremainindifferenttosomethingwhichwilldetermineone’sphysicalstrengthandultimatelyone’sspiritualandmoralfibreandwell-being?
”
—KennethLo
2ThisisaneasyquestionforaChinesetoask,butaWesternmightfinditdifficulttoanswer.ManypeopleintheWestaregourmetsandothersaregluttons,butscatteredamongthemalsoisalargenumberofpeoplewhoareapparentlyprettyindifferenttowhatgoesintotheirstomachs,andsodonotregardfoodashavinganyultimatemoraleffectonthem.How,theymightask,couldeatingahamburgerordrinkingCocaColacontributeanythingtomakingyouasaintorasinner?
Forthem,foodisquitesimplyafuel.
3KennethLo,however,expressesapointofviewthatisprofoundlydifferentandtypicallyChinese,derivingfromthousandsofyearsoftradition.TheLondonrestaurateurFuTong,forexample,quotesnolessanauthoritythanConfucius(theancientsageknowninChineseasK’ung-Fu-Tzu)withregardtotheprimalimportanceoffood.Food,saidthesage,isthefirsthappiness.FuTongadds:
“Foodtomycountrymenisoneoftheecstasiesoflife,tobethoughtaboutinadvance;tobesmotheredwithlovingcarethroughoutitspreparation;andtohavetimelavishedonitinthefinalpleasureofeating.”
4LoobservesthatwhenWesternersgotoarestauranttheyaskforagoodtable,whichmeansagoodpositionfromwhichtoseeandbeseen.Theyareusuallytheretobeentertainedsocially--andalso,incidentally,toeat.WhentheChinesegotoarestaurant,however,theyaskforasmallroomwithplainwallswheretheycannotbeseenexceptbythemembersoftheirownparty,wherejacketscancomeoffandtheycanproceedwiththeseriousbusinesswhichbroughtthemthere.TheChineseintentionsarebothhonourableandwhole-hearted:
toeatwithacapitalE.
5Despitesuchamarkeddifferenceinattitudestowardswhatoneconsumes,thereisnodoubtthatpeopleintheWesthavecometoregardthecuisineofChinaassomethingspecial.Infact,onecanassertwithsomejusticethatChinesefoodis,nowadays,theonlytrulyinternationalfood.Itisubiquitous.Restaurantsbedeckedwithdragonsanddelicatelandscape----servingsuchexoticaasDimSinGai(sweetandsourchicken),ShaoShingsoup,Chiao-Tzuandkuo-Tioh(northernstyle),andGingAiKwar(steamedaubergines)—havesprungupeverywherefromHongKongtoHonolulutoHobokentoHuddersfield.
6Howdidthiscomeabout?
Certainly,akindofChinesefoodwasexportedtoNorthAmericawhenmanythousandsofChinesewentthereinthe19thcenturytoworkonsuchthingsastheU.S.railways.Theysettledonornearthewestcoast,wherethefamous—orinfamous_—“chopsueyjoints”grewup,withtheirratherinferiorbrandofChinesecooking.ThestandardoftherestaurantsimprovedsteadilyintheUnitedStates,butLoconsidersthatthecrucialfactorinspreadingthiskindoffoodthroughouttheWesternworldwaspopulationpressureintheBritishcolonyofHongKong,especiallyafter1950,whichsentfamiliesoutallovertheworldtoseektheirfortunesintheopeningofrestaurants.Headds,however,thatthiscouldnothavehappenediftheworldhadnotbeeninterestedinwhattheHongKongChinesehadtocookandsell.HedetectsanincreaseinsensualityintheWesternworld;“Colour,texture,movement,food,drink,androckmusic—allthesehavebecomemuchmorepartandparceloftheaverageperson’slifethantheyhaveeverbeen.Itisthisincreasedsensualityandthedesireforgreatfreedomfromage-boundhabitsintheWest,combinedwiththeinherentsensualconceptofChinesefood,alwaysquicktosatisfythetastebuds,thatisattherootofthesuddenandphenomenalspreadofChinesefoodthroughoutthelengthandbreadthoftheWesternWorld.”
7Thereisnodoubtthatthetraditionalhigh-qualityChinesemealisaseriousmatter,fastidiouslypreparedandfastidiouslyenjoyed.Indeed,thebringingtogetherandinitialcuttingupandorganisingofthematerialsis,accordingtoHelenBurke,about90%oftheactualpreparation,thecookingitselfbeingonlyabout10%.This10%isnot,however,asimplematter.Therearemanypossibilitiestochoosefrom;KennethLo,forexample,listsfortymethodsavailablefortheheatingoffood,fromchuortheartofboilingtosuchothersasts’ang,akindofstir-fryingandbraising,t’a,deepfryinginbatter,andwei,buryingfoodinhotsolidssuchascharcoal,heatedstones,sand,saltandlime.
8Thepreparationisdetailed,andtheenjoymentmustthereforematchit.Thus,aproperChinesemealcanlastfourhoursandproceedalmostlikeareligiousceremony.Itisasharedexperiencefortheparticipants,notalonelychore,withitsprocessionofplannedandcarefullycontriveddishes,someelementsdesignedtoblend,otherstocontrast.Meatandfish,solidsandsoups,sweetandsoursauces,crispandsmoothtextures,freshanddriedvegetables—alltheseandmorechallengethepalatewiththeirappropriatecharms.
9InaChinesemealthathasnotbeenalteredtoconformtoWesternideasofeating,everythingispresentedasakindofbuffet,
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