Chinesefoodculture学习课程

1、Test your knowledge about Chinese dietary culture.1) Originally a _ custom, dim sum is inextricably linked to the Chinese tradition of “yum cha” or drinking tea.Cantonese第1页/共93页第一页，编辑于星期五：十四点 二十三分。2) “Squirrel fish” is a typical _ dish.ShandongTest your knowledge about Chinese dietary culture.第2页/共

2、93页第二页，编辑于星期五：十四点 二十三分。3) “Fish Soup with Pickled Vegetables” is a typical _ dish.SichuanTest your knowledge about Chinese dietary culture.第3页/共93页第三页，编辑于星期五：十四点 二十三分。4) “Beggars Chicken” belongs to _ cuisine.HuaiyangTest your knowledge about Chinese dietary culture.第4页/共93页第四页，编辑于星期五：十四点 二十三分。Class

3、ify the following food in to yinyin and yangyang.applegarlicbeeronioneggbananalemoncheesegingerchocolatecoffeeshrimpbean sproutsfishtomatowinecelerybeefduckcucumber cabbagechickenmushroomcarrotsYin foods decrease the bodys heat and tend to have high water content.Yang foods increase the bodys heat a

4、nd tend to dense in food energy.第5页/共93页第五页，编辑于星期五：十四点 二十三分。Answer the following questions.1.How much do you know about Chinese cuisines?2.What is the basic difference between Chinese food and Western food?3.How do you like Chinese dishes? Do you know how they are categorized?4.Have you noticed any

5、difference in table manners between Eastern and Western cultures?第6页/共93页第六页，编辑于星期五：十四点 二十三分。Vocabulary connotation knte()n n. 内涵 dietotherapy daterp n.饮食疗法 cuisine kwzin n. 烹饪，烹调法 integral ntrl adj. 完整的，整体的 flavorflev n.香料 gourmet gme n. 美食家第7页/共93页第七页，编辑于星期五：十四点 二十三分。 Dietary culture is an importa

6、nt part of traditional Chinese culture. It has rich connotations including the resources of food, cooking skills, food production, dietotherapy, public dietary ways and customs, and dietary art.第8页/共93页第八页，编辑于星期五：十四点 二十三分。 Dietary culture is an important part of traditional Chinese culture. It has r

7、ich connotations including the resources of food, cooking skills, food production, dietotherapy, public dietary ways and customs, and dietary art.knte()n n. an idea that is implied or suggested内涵第9页/共93页第九页，编辑于星期五：十四点 二十三分。 Dietary culture is an important part of traditional Chinese culture. It has

8、rich connotations including the resources of food, cooking skills, food production, dietotherapy, public dietary ways and customs, and dietary art.daterp n.饮食疗法第10页/共93页第十页，编辑于星期五：十四点 二十三分。 Throughout the long history of China, cuisine has played an important role and is now considered an integral p

9、art of traditional Chinese culture. Generally speaking, there are three essential factors by which Chinese cooking is judged, namely,and . 第11页/共93页第十一页，编辑于星期五：十四点 二十三分。 Throughout the long history of China, cuisine has played an important role and is now considered an integral part of traditional C

10、hinese culture. Generally speaking, there are three essential factors by which Chinese cooking is judged, namely,and . cuisine kwzin n. 烹饪，烹调法第12页/共93页第十二页，编辑于星期五：十四点 二十三分。 Throughout the long history of China, cuisine has played an important role and is now considered an integral part of traditiona

11、l Chinese culture. Generally speaking, there are three essential factors by which Chinese cooking is judged, namely,and . integral ntrl adj. 完整的，整体的第13页/共93页第十三页，编辑于星期五：十四点 二十三分。refers to the layout and design of the dishes. implies not only the smell of the dish, but also the freshness of the mater

12、ials and the blending of seasoning. involves proper seasoning and fine slicing techniques. These three essential factors are achieved by careful coordination of a series of delicate activities: selecting ingredients, mixing flavors, timing and cooking, adjustment of the heat, and laying out the food

13、 on the plate. A gourmet can find out slight differences in the tastes.第14页/共93页第十四页，编辑于星期五：十四点 二十三分。refers to the layout and design of the dishes. implies not only the smell of the dish, but also the freshness of the materials and the blending of seasoning. i n v o l v e s p r o p e r s e a s o n i

14、 n g a n d f i n e s l i c i n g techniques. These three essential factors are achieved by careful coordination of a series of delicate activities: selecting ingredients, mixing flavors, timing and cooking, adjustment of the heat, and laying out the food on the plate. A gourmet can find out slight d

15、ifferences in the tastes.第15页/共93页第十五页，编辑于星期五：十四点 二十三分。refers to the layout and design of the dishes. implies not only the smell of the dish, but also the freshness of the materials and the blending of seasoning. i n v o l v e s p r o p e r s e a s o n i n g a n d f i n e s l i c i n g techniques. T

16、hese three essential factors are achieved by careful coordination of a series of delicate activities: selecting ingredients, mixing flavors, timing and cooking, adjustment of the heat, and laying out the food on the plate. A gourmet can find out slight differences in the tastes.第16页/共93页第十六页，编辑于星期五：

17、十四点 二十三分。Vocabulary aquatic kwtk adj. 水生的 poultry pltr n. 家禽 climatic klamtk adj. 气候的第17页/共93页第十七页，编辑于星期五：十四点 二十三分。 People living in different regions display great variety in their diets. People in coastal areas eat more seafood and aquatic products, whereas those in central and northwest China eat

18、 more domestic animals and poultry. Foods vary form north to south. tastes also differ regionally because of the climatic differences . One popular summary of Chinese food is People in different regions have created their own cuisines to suit their tastes.第18页/共93页第十八页，编辑于星期五：十四点 二十三分。 There are fou

19、r major styles in China: Sichuan, Canton, Shangdong and Huaiyang, each distinctly different. These are called the “Grand Four Categories of Chinese Cuisine”.(川、鲁、粤、淮/苏) Another way of categorization has divided Chinese cuisines into eight main schools: Shangdong cuisine, Sichuan cuisine, Guangdong(a

20、lso Cantonese) cuisine, Fujian cuisine, Jiangsu (also called Huaiyang) cuisine, Zhejiang cuisine, Hunan cuisine and Anhui cuisine. ”.(川、鲁、粤、淮/苏、闽、浙、湘、徽)第19页/共93页第十九页，编辑于星期五：十四点 二十三分。第20页/共93页第二十页，编辑于星期五：十四点 二十三分。第21页/共93页第二十一页，编辑于星期五：十四点 二十三分。第22页/共93页第二十二页，编辑于星期五：十四点 二十三分。第23页/共93页第二十三页，编辑于星期五：十四点

21、二十三分。第24页/共93页第二十四页，编辑于星期五：十四点 二十三分。第25页/共93页第二十五页，编辑于星期五：十四点 二十三分。第26页/共93页第二十六页，编辑于星期五：十四点 二十三分。第27页/共93页第二十七页，编辑于星期五：十四点 二十三分。第28页/共93页第二十八页，编辑于星期五：十四点 二十三分。第29页/共93页第二十九页，编辑于星期五：十四点 二十三分。第30页/共93页第三十页，编辑于星期五：十四点 二十三分。第31页/共93页第三十一页，编辑于星期五：十四点 二十三分。第32页/共93页第三十二页，编辑于星期五：十四点 二十三分。Vocabulary giant

22、salamander sl,mnd n. 娃娃鱼 institutionnsttju()n n. 制度，习俗 sea cucumber kjukmb n.海参 crabkrb n. n. 螃蟹；蟹肉 eel il n. 鳗鱼；鳝鱼 lotus lts n. 莲花第33页/共93页第三十三页，编辑于星期五：十四点 二十三分。 Ingredients in Cantonese food range from fish, shrimp and poultry to snake, wild cat and giant salamander. Dim Sum, or Yun Cha, as it is

23、commonly referred to in English, is something like a local institution in Canton. Sichuan (Chuan) cuisine is distinctly spicy. Shandong (Lu) cuisine excels in fish and seafood dishes such as sea cucumber, squirrel fish, crab and eel. Huaiyang specialties are “west Lake fish” and “Beggars Chicken”, b

24、aked in lotus leaves in a clay pot. 第34页/共93页第三十四页，编辑于星期五：十四点 二十三分。Vocabulary utensil jutens()l n. 用具，器皿 benevolence bnev()l()ns n. 仁慈；善行 confucianism knfj,nzm n. 儒家思想；孔子学说第35页/共93页第三十五页，编辑于星期五：十四点 二十三分。 Chopsticks are the dining utensils most frequently used in Chinese peoples daily life. It is sai

25、d that chopsticks reflect gentleness and benevolence, the main moral teachings of Confucianism. It may be and awkward experience for foreigners to use chopsticks to have a meal. Fortunately, learning to eat with chopsticks is not difficult.第36页/共93页第三十六页，编辑于星期五：十四点 二十三分。Vocabulary land of ceremony a

26、nd propriety礼仪之邦 banquet bkwt n. 宴会，盛宴第37页/共93页第三十七页，编辑于星期五：十四点 二十三分。 China has long been known as the “land of ceremony and propriety”. Consequently, there are certain manners that should be observed at banquets or formal dinners.第38页/共93页第三十八页，编辑于星期五：十四点 二十三分。 First, Chinese people attach great im

27、portance to the seating order at banquets or formal dinners. In ancient times, the most honorable guest sat facing the , and the next important guest sat facing the , next facing the and the last facing the . These days, normally the host sits , the person sitting is the most honored guest, and the

28、one is the next most honored.第39页/共93页第三十九页，编辑于星期五：十四点 二十三分。第40页/共93页第四十页，编辑于星期五：十四点 二十三分。 Apart from the seating order, there are also rules regarding the order of serving dishes and the way dishes are set on the table. Normally cold dishes are served before hot ones, and dry dishes are served befo

29、re soup. 第41页/共93页第四十一页，编辑于星期五：十四点 二十三分。 Newly served dishes are always put near the most honorable guest; when whole fish, whole chicken or whole duck is served, the dish is normally put in such a way that the head is towards the most important guest. This is a way to show respect. 第42页/共93页第四十二页，编

30、辑于星期五：十四点 二十三分。 In China, people tend to eat together. Habitually the host will serve some dishes with his or her own chopsticks to guests to show his or her hospitality.第43页/共93页第四十三页，编辑于星期五：十四点 二十三分。Vocabulary medicatedmdketd adj. 药制的；含药的 nutriment njutrm()nt n. 营养物；促进生长的东西 overriding vrad adj. 高于

31、一切的，最重要的 intimately ntmtl adv. 亲切地 counterbalance kant,bl()ns vt. 使平衡；抵消 disequilibrium dsikwlbrm n. 不均衡；失调第44页/共93页第四十四页，编辑于星期五：十四点 二十三分。 Guided by fundamental theories of traditional Chinese medicine(TCM), traditional Chinese dietotherapy (TCD)(also called Chinese medicated diet) is a specialty th

32、at concerns the study of how to make good use of foods and natural nutriments as well as Chinese material medicine to preserve health, prevent and heal diseases, quicken recoveries, and slow down aging. Dietotherapy is a gem in Chinese scientific cultural heritage.第45页/共93页第四十五页，编辑于星期五：十四点 二十三分。 The

33、 overriding idea about food in China is that the kind and the amount of food one takes are intimately relevant to ones health. Food not only affects health as a matter of general principle, the selection of the right food at any particular time must also be dependent upon ones health condition at th

34、at time. Food, therefore, is also medicine. 第46页/共93页第四十六页，编辑于星期五：十四点 二十三分。 The bodily functions, in the Chinese view, follow the basic yin-yang principles. Many foods are also classifiable into those that possess the yin quality and those of the yang quality. When yin and yang forces in the body ar

35、e not balanced, problems result. Proper amounts of food of one kind or the other may then be administered (i.e., eaten) to counterbalance the yin and yang disequilibrium.第47页/共93页第四十七页，编辑于星期五：十四点 二十三分。Vocabulary herbhb n. 药草 account for 对负有责任；对做出解释；说明的原因；导致；（比例）占 property prpt n. 性质，性能；财产；所有权 viscer

36、a vs()r n. 内脏 channel tn()l n. 通道；频道；海峡；经络 detoxify ditksfa vt. 使解毒；给解毒 tranquilize tr,kwlaz vt. 使安静；使镇定 第48页/共93页第四十八页，编辑于星期五：十四点 二十三分。 It is understood in TCM that like herbs, foods are also in different natures and flavors, accounting for their actions of reinforcement or reduction. Chinese tradi

37、tional medicine has analyzed the properties of different foods, and divided them into four categories of cool, warm, hot and moderate foods. Hot and warm foods generate heat ,expel coldness, warm up the viscera and smooth the channels. Cool foods reduce heat, detoxify and tranquilize. Moderate foods

38、 are middle way between the hot and the cool. Knowledge of the properties of foods is contributory to disease treatment and health care.第49页/共93页第四十九页，编辑于星期五：十四点 二十三分。Vocabulary differential diagnosis临床 鉴别诊断 decoction dkk()n n. 煎煮；煎熬的药 aversionv()n n. 厌恶 take an to edibleedb()l adj. 可食用的 medicinal m

39、dsn()l adj. 药的；药用的 retain rten vt. 保持；雇；记住 delicacy delks n. 美味；佳肴第50页/共93页第五十页，编辑于星期五：十四点 二十三分。 Chinese medicated diet lays stress on the whole and medicated diet is selected on the basis of differential diagnosis. It is suitable for both prevention and treatment, and it is outstanding in effect. F

40、inally, the medicated diet is good in taste and convenient for taking. There goes the saying “” among the people, because most of the decoctions of Chinese drugs are bitter. Some people, especially children, take an aversion to the bitterness of Chinese drugs and refuse to take them. Most of the dru

41、gs used in the medicated diet are both edible and medicinal, and retain the properties of food. This explains why the diet not only has the efficiency of medicine, but also the delicacy of food.第51页/共93页第五十一页，编辑于星期五：十四点 二十三分。Vocabulary flexibility ,fleksblt n. 灵活性；弹性 adaptability ,dptblt n. 适应性 affl

42、uenceflns n. 富裕 irreparablerep()rb()l adj. 不能挽回的；不能修补的 scarcity skest n. 不足；缺乏 abundance bnd()ns n. 充裕，丰富第52页/共93页第五十二页，编辑于星期五：十四点 二十三分。 The Chinese way of eating is characterized by a notable flexibility and adaptability. Since a dish is made of a mixture of ingredients, its distinctive appearance,

43、 tasted, and flavor do not depend on the exact number of ingredients, nor, in most cases, on any single item. The same is true for a meal made up of a combination of dishes. In times of affluence, a few more expensive items may be added, but if the times are hard they may be omitted without doing ir

44、reparable damage. If the season is not quite right, substitutes may be used. With the basic principles, a Chinese cook can prepare “Chinese” dishes for the poor as well as the rich, it times of scarcity as well as abundance, and even in a foreign country without many familiar ingredients. The Chines

45、e cook the way they do because of their need of and desire for adaptability.第53页/共93页第五十三页，编辑于星期五：十四点 二十三分。Vocabulary peasant pez()nt n. 农民 preserveprzv vt. 保存；腌 take exception to 对表示反对；抗议第54页/共93页第五十四页，编辑于星期五：十四点 二十三分。 This adaptability is shown in at least two other features. The first is the amaz

46、ing knowledge the Chinese have acquired about their wild plant resources. The Chinese peasants apparently know every edible plant in their environment. 第55页/共93页第五十五页，编辑于星期五：十四点 二十三分。 Another feature of Chinese food habits that contributes to their notable adaptability is the large number and great

47、variety of preserved foods. 第56页/共93页第五十六页，编辑于星期五：十四点 二十三分。 Again, with preserved foods, the Chinese people are ever ready in the event of hardship or scarcity. Perhaps the most important aspect of the Chinese food culture is the importance of food itself in Chinese culture. Few can take exception t

48、o the statement that few other cultures are as food-oriented as the Chinese. And this orientation appears to be as ancient as Chinese culture itself.第57页/共93页第五十七页，编辑于星期五：十四点 二十三分。Answer the following question. How do you understand the adaptability of Chinese food? Do you agree with the statement t

49、hat “Food is medicine”?a mixture of ingredients,in times of affluence, expensive items, the times are hard, be omitted, irreparable damage,seasons, substitutes, the poor, the rich, in times of scarcity/ abundance, foreign country,need of/ desire for adaptability,knowledge, wild plant resources, peas

50、ants, preserved foods, hardship, scarcity 第58页/共93页第五十八页，编辑于星期五：十四点 二十三分。Tell whether the following statements are true or false. In China, people in coastal areas eat more seafood and aquatic products, whereas those in central and northwest China eat more domestic animals and poultry. Generally spe

51、aking, Chinese food is “sweet in the south, sour in the north, spicy in the west, and salty in the east.” According to traditional Chinese medicine, foods can be divided into four categories of cool, warm, hot and moderate foods. In ancient China, the most important guest sat facing the south at ban

52、quets or formal dinners.TF(南甜北咸，东辣西酸)TF(东南北西)第59页/共93页第五十九页，编辑于星期五：十四点 二十三分。Fill in the blanks. In the Chinese cuisine, the complete presence of color, aroma and taste is very important. “Aroma” implies not only the s_ of the dish, but also the f_ of the materials and the b_ of seasonings. The term

53、g_ may refer to a person with refined or discriminating taste or to one that is knowledgeable in the art of food and food preparation. D_ in Traditional Chinese Medicine (TCM) is a specialty that concerns the study of how to make good use of foods and natural nutriments as well as Chinese medicine t

54、o preserve health, prevent and heal diseases, quicken recoveries, and slow down aging.mellreshnesslendingourmetietotheraphy第60页/共93页第六十页，编辑于星期五：十四点 二十三分。Fill in the blanks.According to TCM theory, the body has two vital and opposite life forces, yin and yang. The proper circulation and balance of th

55、e yin and yang ensures the healthy circulation of blood and thus good health; d_ may cause ill health. Foods are able to balance Yin and Yang in the body.One important feature of Chinese food habits that contributes to their notable adaptability is the large number and great variety of p_ foods.It i

56、s said that chopsticks reflect gentleness and benevolence, the main moral teachings of C_.isequilibriumreservedonfusianism第61页/共93页第六十一页，编辑于星期五：十四点 二十三分。Translate the following expressions into Chinese.“sweet in the south, salty in the north, sour in the west, and spicy in the east.”“land of ceremon

57、y and propriety”Dim SumTo counterbalance the yin and yang disequilibrium“Good medicine tastes bitter”differential diagnosis第62页/共93页第六十二页，编辑于星期五：十四点 二十三分。Vocabulary connotationknte()n n. 内涵 integralntgr()l adj.整体的 aquatickwtk adj. 水生的 nutrimentnjutrm()nt n. 营养物 aromaticrmtk adj. 芳香的，芬芳的 gem dem n. 宝

58、石，珍宝 benevolence bnevlns n. 仁慈；善行 utensil jutens()l n. 用具，器皿 aversion v()n n. 厌恶；讨厌的人第63页/共93页第六十三页，编辑于星期五：十四点 二十三分。Fill in the blanks with the following words or expressions.connotationintegralaquaticgourmetnutrimentdisequilibriumaromaticgembenevolenceutensilaversion 1) Flowers portray love, happin

59、ess, joy and all the other positive emotions. Since time immemorial flowers have been an _ part of every celebration and egral第64页/共93页第六十四页，编辑于星期五：十四点 二十三分。 2) Do you know which Fuwa represents the blue ring and _sports?Fill in the blanks with the following words or expressions.connotat

60、ionintegralaquaticgourmetnutrimentdisequilibriumaromaticgembenevolenceutensilaversionaquatic第65页/共93页第六十五页，编辑于星期五：十四点 二十三分。 3) China Daily said in an editorial Tuesday that an apology is called for, calling Cafferty “pathetic” and noting, “It is rare for the world audience to hear such a blatant dis