人教版（2019） 选择性必修第二册 Unit 3 Food and Culture Reading and Thinking教案（表格式）.docx

TeachingP1.anTopic:XB2Unit3Cu1.tureandCuisineIViitReadingandThinkingGrade:Senior2TeachingObjectivesAfter1.earningthis1.esson,studentsareexpectedto1. 1.anguageubi1.ity:ub1.etounderstandtheexpressionofavarietyoffoodsbysortingoutthedetai1.edinfomationaboutthedietsofdifferentregionsinIhtarticie,c1.arifythoauthor*sexperienceofeatingRndperceivingcu1.tureindifferentregions.andrecomendChinesecuisinetoforeignfriendswiththeknow1.edgeIearned.2. 1.earningabiIityzBasedontheunderstandingoftheartic1.e,Icangrasptheainideasandviewpointsconveyedbytheartic1.e,extracttheriininformationofthetext,su三Kirizethegenera1.ideaoftheparagraphs,sortoutthestructureofthetext.andi11)rovetheabi1.ityofindependentana1.ysisoftheartic1.ethroughstrategiessuchasski11ming,searching,sortingandinduction.3. Cu1.tura1.aurareness:HaveadeepunderstandingofChinesefoodcu1.ture,enhancese1.f-confidenceinfoodcu1.ture,protectandspreadChinesefoodcu1.ture,assunetheresponsibi1.ityofbuiIdingnbridgebetweenChineseandforeigncu1.tura1.exchanges,andstrivetobuiIdaCCnfnImiIyoffoodcu1.tureandaCorwnunityofhmancu1.tura1.destiny.1.Qua1.ityofthinking:Deve1.opthethinkingabi1.ityofappIication,ana1.ysis,eva1.uationandinnovation.Toperceive,understandandinterpretthere1.ationshipbetweencuisineandcu1.ture.IaportaniDifficu1.tPoints:IiIpOr1.antPointszGuidethestudentstoreadthenainideasofthepassagebyConbiningthereadingski1.1.sofskinningandintensivereading,andsortoutthestructureofthepassageonthisbasis,obtainandsoriouttheinformationabouthofoodexperiencedandunderstoodbytheauthorindifferentregionsofChina,aswe1.1.astheauthor*sfee1.ings.Difficu1.tPointsiGuidestudentstounderstandandexp1.orethecu1.tura1.connotationofChinesecuisineandtheregiona1.characteristicsandhistorica1.traditionsenbodiedinit.andcombinetheirov11know1.edgeandexperiencetocorrect1.yunderstandthere1.ationshipbetweenfoodandcu1.tureandstrengthencu1.tura1.sei-confidence.TeachingMethodByshowingthevideosoftheeightmajorcuisines.thebackgoundknow1.edgeoidietandcuisineandre1.atedtopic1.anguageareactivatedtoexpandstudents,know1.edgeandsupp1.ementtheirunderstandingoftheeightmajorcuisinesofChinathroughintensivereading,Icandeep1.yunderstandtheauthor*sexperienceandthecu1.tura1.experienceref1.ectedinthedietofdifferentp1.aces,n11dunderstandthere1.ationshipbetweendietandcu1.ture1.region,and1.oca1.c1.wracter.Throughthedesignoffoodpror>tiondraftWriringandpresentation,theyref1.ectedtheirthinkingonChinesedietandcu1.ture,startinfromtheintegratedanddiversifieddietcu1.ture,inordertopromoteChinesefoodcu1.ture,deepentheconceptofChinesenationa1.co11f11unity,tangib1.eandeffectiveCaStthesenseofChinesenationa1.c<j11munity1.andpromotea1.1.ethnicgroupstomovet(wardssocia1.istmoderniztion.TeachingProceduresStepsActivitiesJustification1.eadinGuessingRame:TasksSstoguessthetypica1.foodofChina*seightcuisines.Ssguessthenamesofthesecuisines.Thointroductionsessionstinu1.atesstudents*interestin1.earningthroughpuzz1.esPre-ReadingEnjoyavideoaboutfanousfdinChina.TasksSstoanswerhwmanykindsofcuisinesinChinaTIhatarethey?SSgiveanswers.Activatebackgroundknow1.edgeaboutfoodandcuisineandre1.evanttopic1.anguagethi'oughvideosshowingeightcuisines.BroadenS1.UdCrHs'know1.edgeandsupp1.ementtheirknow1.edgeoftheeightmajorChinesecuisines.Whi1.e1.isteningActivity1:SkifwningReadforstructureTasksSstoSki-thetextndfinishthestructurechartofthetextaccordingtothetips.Ssreadthetextagain,identifythestructureandwritingsty1.e.Activity21ScanningReadfordetaiisTguidesSstosortouttheinforma1.ionabouttheChinesecuisinesmentionedwithanindmap.dingramandana1.yzetheinfoiiKitioninthepassagethroughkeyords,sentencesandunderstandthe1inkbetweenfoodandcu1.ture.Ssfinishthistaskandsharetheinformationwiththehe1.pofthesentencepatternsbygroupsandthenPreSentittcthewho1.ec1.ass.ThroughSkinning,studentshaveapre1.i>inaryunderstandingofthetext,andcanextracttheaaininfonationandIrwinideasfro三thetext,aswe1.1.asthemainwritingorderoftheartic1.eThroughintensivereading,ana1.yzethekeywordsoftheartic1.e,obtaindetai1.edInfonmtion9andguidethestudentstowriteintheorderofti>eandspace.Post1.isteningActivity3:Wri1.ingSIntrix1.uctionTasksSstowriteanE1.roductionofChinesecuisineinHobeiand1.etsarepresentativeofeachgrouphaveashowt1.三0aftergroupworkSspresentanintroductionofaTibetancuisineinhis/herho三eiownandatypica1.dishinI1.ebeitothewor1.d.Thisnoton1.yhe1.psstudentstodeepentbeirunderstandingofthecontentofth*text,buta1.sotestswhethertheygraspthekeyinformationofthetext.Conso1.idatestudents*vocabu1.aryunderstandinganduse,exercisetheirthirkirabi1.ityancIanguageexpressionabi1.ity,andenhancecu1.tura1.amrenss.SunaryTsakesaconc1.usionnthecu1.tureandcuisinaGuidestudentstounderstandtheauthor*spointofViEPayattentiontoandunderstandtheconnotationofthesentencecu1.tureandcuisin>gohandinhandrAssignnntReviseandpo1.ishthepasteraboutthecu1.tureandcuisinebyRrOUPSTheb(三0vorkistoconso1.idateVhattheyhave1.earned.B1.ackboardDesignUnit3Cu1.tureandCuisineP1.acesTopicTypica1.dishexc1.usionPeop1.eorcu1.tureTeachingRef1.ection本板块E1.胡JWMrtg文化的关系(Understandthe1.inkbetweenfoodandCUItUre)展开，从一个外国人的视角记述中国各地典型菜并，并偏述其中所反映的文化内涵、历史构筑、地域特色等，引导学生理解和思考食物与地域、文化传统、当地人性格等的关系.羽导学生研读语X,植理信总，挖主屈，了解和探讨中国菜科所M含的文化内涵和所体现的地域特点、历史梅姚等，并结合自身知识和体验，思考饮食与文化、饮食与人们性格之间的联系，引导学生借助文本中的语IiIS接词，侬mi理解文字Ir后的含意义，准确把息之间的因果关系，提升阿读理解能力.