Unit 3 Reading and Thinking 教学设计--高中英语人教版（2019）选择性必修第二册.docx

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1、Teaching Design for Reading and Thinking in Unit3 Teaching AnalysisThe text talks about the relationship between Chinese cuisine and culture. To share with us that food has a close connection with culture and that they go hand and hand, the author describes his personal experiences with different ki

2、nds of Chinese food and cultures in different places. For students in Grade Two, they are interested in this topic, but they just have a basic understanding about the connection between food and culture. Its difficult for them to infer the implied meaning behind the lines and they lack a deep insigh

3、t into this topic. Thus, in this class, the teaching aims are designed as follow:1. To know about the authors experiences with different Chinese cuisines and to figure out the cultural connotations that he reflects through analyzing and appreciating the language and details.2. To understand the conn

4、ection between food and cuisine. Difficulty and Key Points1. To appreciate and analyze the language and techniques in the text;2. To figure out the cause and effect between sentences or facts by means of demonstrative pronouns or linking words3. To deeply understand the close connection between cult

5、ure and cuisines or characters and cuisines;Teaching proceduresStep1: Lead-In (5mins)Talk about a 1,000-person-Long-Table Banquet in the Miao Stockade Village Q: What impress you most in this picture?Q: When and where do you think it was taken?Q: What are the different levels in the quote ? Q: Whats

6、 YOUR opinion about the relationship between them?(Aims: to import the topic and offer certain background information about the relationship between food and culture and prepare for reading)Step2: Reading (25mins)1.Read for main ideaAnalyze the structure and main idea for each part.2.Read for detail

7、sPara.1 (topic: you are what you eat)Q: Why does the author quote Jeans words at the beginning?Q: What does the quote mean ?Para.2-Para.6 (body: my different experiences with Chinese cuisines)Take Para.2 as an example to help the students know what the author writes and what he intends to convey and

8、 appreciate and analyze the language and techniques in his description.and then get them to finish off the chart in groups. (Aims: to understand the whole passage and know about the connection between food and culture or peoples characters and appreciate the language description and techniques)Step3

9、: Thinking(10mins)1. Why does the author use “culture and cuisine” as the title instead of “culture and food”?2. With the impact of globalization, do you think food can still reflect different cultures? Why (not)?Homework: write a short passage to share your own experiences with cuisines.学科网（北京）股份有限公司