Chinese foodculturePPT课件

1、第1页/共93页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2页/共93页2) “Squirrel fish” is a typical _ dish.ShandongTest your knowledge about Chinese dietary culture.第3页/共93页3) “Fish

2、Soup with Pickled Vegetables” is a typical _ dish.SichuanTest your knowledge about Chinese dietary culture.第4页/共93页4) “Beggars Chicken” belongs to _ cuisine.HuaiyangTest your knowledge about Chinese dietary culture.第5页/共93页Classify the following food in to yinyin and yangyang.applegarlicbeeronionegg

3、bananalemoncheesegingerchocolatecoffeeshrimpbean sproutsfishtomatowinecelerybeefduckcucumber cabbagechickenmushroomcarrotsYin foods decrease the bodys heat and tend to have high water content.Yang foods increase the bodys heat and tend to dense in food energy.第6页/共93页Answer the following questions.1

4、.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 difference in table manners between Eastern and Western cultures?第7页/共93页Vocabulary connotat

5、ion 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8页/共93页 Dietary culture is an important part of traditional Chinese culture. It has rich connotations including the resources of food, cooking skills, food production, d

6、ietotherapy, public dietary ways and customs, and dietary art.第9页/共93页 Dietary culture is an important 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.knte()

7、n n. an idea that is implied or suggested内涵第10页/共93页 Dietary culture is an important 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.daterp n.饮食疗法第11页/共93页 T

8、hroughout the long history of China, cuisine has played an important role and is now considered an integral part of traditional Chinese culture. Generally speaking, there are three essential factors by which Chinese cooking is judged, namely,and . 第12页/共93页 Throughout the long history of China, cuis

9、ine has played an important role and is now considered an integral part of traditional Chinese 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13页/共93页 Throughout the long history of China, cuisine has played an

10、important role and is now considered an integral part of traditional 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14页/共93页refers to the layout and design of the dishes. implies not only the smell of

11、 the dish, but also the freshness of the materials 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, a

12、djustment of the heat, and laying out the food on the plate. A gourmet can find out slight differences in the tastes.第15页/共93页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. involves proper

13、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 on the plate. A gourmet can find out slight differe

14、nces in the tastes.第16页/共93页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. involves proper seasoning and fine slicing techniques. These three essential factors are achieved by careful coord

15、ination 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17页/共93页Vocabulary aquatic kwtk adj. 水生的 poultry pltr n. 家禽 climatic klamtk ad

16、j. 气候的第18页/共93页 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 more domestic animals and poultry. Foods vary form north to south. tastes also differ regionally be

17、cause 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19页/共93页 There are four major styles in China: Sichuan, Canton, Shangdong and Huaiyang, each distinctly different. These are called the “Grand

18、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(also Cantonese) cuisine, Fujian cuisine, Jiangsu (also called Huaiyang) cuisine, Zhejiang cuisine, Hunan cuisine and Anhui

19、 cuisine. ”.(川、鲁、粤、淮/苏、闽、浙、湘、徽)第20页/共93页第21页/共93页第22页/共93页第23页/共93页第24页/共93页第25页/共93页第26页/共93页第27页/共93页第28页/共93页第29页/共93页第30页/共93页第31页/共93页第32页/共93页第33页/共93页Vocabulary giant 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

20、n. 莲花第34页/共93页 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 commonly referred to in English, is something like a local institution in Canton. Sichuan (Chuan) cuisine is distinctly spicy. Shandong (Lu) cuisine

21、 excels in fish and seafood dishes such as sea cucumber, squirrel fish, crab and eel. Huaiyang specialties are “west Lake fish” and “Beggars Chicken”, baked in lotus leaves in a clay pot. 第35页/共93页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

22、学说第36页/共93页 Chopsticks are the dining utensils most frequently used in Chinese peoples daily life. It is said 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, l

23、earning to eat with chopsticks is not difficult.第37页/共93页Vocabulary land of ceremony and propriety礼仪之邦 banquet bkwt n. 宴会，盛宴第38页/共93页 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39页/

24、共93页 First, Chinese people attach great importance 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 s

25、itting is the most honored guest, and the one is the next most honored.第40页/共93页第41页/共93页 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 befor

26、e soup. 第42页/共93页 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43页/共93页 In China, people tend to eat

27、together. Habitually the host will serve some dishes with his or her own chopsticks to guests to show his or her hospitality.第44页/共93页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. 高于一切的，最重要的 intimately ntmtl adv. 亲切地 counterbalance kant,bl()ns vt. 使

28、平衡；抵消 disequilibrium dsikwlbrm n. 不均衡；失调第45页/共93页 Guided by fundamental theories of traditional Chinese medicine(TCM), traditional Chinese dietotherapy (TCD)(also called Chinese medicated diet) is a specialty that concerns the study of how to make good use of foods and natural nutriments as well as

29、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46页/共93页 The overriding idea about food in China is that the kind and the amount of food one takes are intimately relevant

30、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 that time. Food, therefore, is also medicine. 第47页/共93页 The bodily functions, in the Chinese view, follow the bas

31、ic 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 are not balanced, problems result. Proper amounts of food of one kind or the other may then be administered (i.e., eaten) to counterbal

32、ance the yin and yang disequilibrium.第48页/共93页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 viscera 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49页/共93页 It is understood in TCM that like herbs,

33、 foods are also in different natures and flavors, accounting for their actions of reinforcement or reduction. Chinese traditional 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 ,ex

34、pel coldness, warm up the viscera and smooth the channels. Cool foods reduce heat, detoxify and tranquilize. Moderate foods are middle way between the hot and the cool. Knowledge of the properties of foods is contributory to disease treatment and health care.第50页/共93页Vocabulary differential diagnosi

35、s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 mdsn()l adj. 药的；药用的 retain rten vt. 保持；雇；记住 delicacy delks n. 美味；佳肴第51页/共93页 Chinese medicated diet lays stress on the whole and medicated diet is selected on the basis of differential diagnosis. It i

36、s suitable for both prevention and treatment, and it is outstanding in effect. Finally, 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 aver

37、sion to the bitterness of Chinese drugs and refuse to take them. Most of the drugs 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52页/共93页Vocabulary flexib

38、ility ,fleksblt n. 灵活性；弹性 adaptability ,dptblt n. 适应性 affluenceflns 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53页/共93页 The Chinese way of eating is characterized by a notable flexibility and adaptability. Since a dish is made of a mixture of ingr

39、edients, its distinctive appearance, 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

40、they may be omitted without doing irreparable 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 m

41、any familiar ingredients. The Chinese cook the way they do because of their need of and desire for adaptability.第54页/共93页Vocabulary peasant pez()nt n. 农民 preserveprzv vt. 保存；腌 take exception to 对表示反对；抗议第55页/共93页 This adaptability is shown in at least two other features. The first is the amazing know

42、ledge the Chinese have acquired about their wild plant resources. The Chinese peasants apparently know every edible plant in their environment. 第56页/共93页 Another feature of Chinese food habits that contributes to their notable adaptability is the large number and great variety of preserved foods. 第5

43、7页/共93页 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 to the statement that few other cultures are as food-

44、oriented as the Chinese. And this orientation appears to be as ancient as Chinese culture itself.第58页/共93页Answer the following question. How do you understand the adaptability of Chinese food? Do you agree with the statement that “Food is medicine”?a mixture of ingredients,in times of affluence, exp

45、ensive 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, peasants, preserved foods, hardship, scarcity 第59页/共93页Tell whether the follow

46、ing 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 speaking, Chinese food is “sweet in the south, sour in the north, spicy in the west, and salty in t

47、he 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 banquets or formal dinners.TF(南甜北咸，东辣西酸)TF(东南北西)第60页/共93页Fill in the blanks.In the Chinese cuisine,

48、 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 g_ may refer to a person with refined or discriminating taste or to one that is knowledgeable in the art of food and foo

49、d 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 to preserve health, prevent and heal diseases, quicken recoveries, and slow down aging.mellreshnesslendingourmetietotherap

50、hy第61页/共93页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 the 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

51、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 is said that chopsticks reflect gentleness and benevolence, the main moral teachings of C_.isequilibriumreservedonfusianism第62页/共93页Translate t

52、he following expressions into Chinese.“sweet in the south, salty in the north, sour in the west, and spicy in the east.”“land of ceremony and propriety”Dim SumTo counterbalance the yin and yang disequilibrium“Good medicine tastes bitter”differential diagnosis第63页/共93页Vocabulary connotationknte()n n.

53、 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64页/共93页Fill in the blanks with the following words or expressions.connotationintegralaquaticgourmet

54、nutrimentdisequilibriumaromaticgembenevolenceutensilaversion 1) Flowers portray love, happiness, joy and all the other positive emotions. Since time immemorial flowers have been an _ part of every celebration and egral第65页/共93页 2) Do you know which Fuwa represents the blue ring and _spor

55、ts?Fill in the blanks with the following words or expressions.connotationintegralaquaticgourmetnutrimentdisequilibriumaromaticgembenevolenceutensilaversionaquatic第66页/共93页 3) China Daily said in an editorial Tuesday that an apology is called for, calling Cafferty “pathetic” and noting, “It is rare f

56、or the world audience to hear such a blatant discrimination against an ethnic group of people with such a derogatory _.Fill in the blanks with the following words or expressions.connotationintegralaquaticgourmetnutrimentdisequilibriumaromaticgembenevolenceutensilaversionconnotation第67页/共93页 4) In Ch

57、ina there is a big market for _foods.Fill in the blanks with the following words or expressions.connotationintegralaquaticgourmetnutrimentdisequilibriumaromaticgembenevolenceutensilaversiongourmet第68页/共93页 5) _ means much good for others. As such, it is a form of love.Fill in the blanks with the fol

58、lowing words or expressions.connotationintegralaquaticgourmetnutrimentdisequilibriumaromaticgembenevolenceutensilaversionBenevolence第69页/共93页 6) Over the years, income _ in China has been widening and the society is becoming increasingly polarized. Fill in the blanks with the following words or expr

59、essions.connotationintegralaquaticgourmetnutrimentdisequilibriumaromaticgembenevolenceutensilaversiondisequilibrium第70页/共93页 7) “Football is like a religion to me. I worship the ball, and I treat it like a god. Too many players think of a football as something to kick. They should be taught to cares

60、s it and to treat it like a precious_” (Pele)Fill in the blanks with the following words or expressions.connotationintegralaquaticgourmetnutrimentdisequilibriumaromaticgembenevolenceutensilaversiongem第71页/共93页 8) We tried _ therapy too, which we thought would work.Fill in the blanks with the followi