- 烹饪英语(知行应用型本科大学英语系列教材)
- - 作者：编者:张媛|责编:陈亮
  - 出版社：重庆大学
  - ISBN：9787568930055
  - 出版日期：2021/12/01
  - 页数：116
- 售价：11.2

内容大纲
本教材着力培养学习者用英语讲述中国饮食文化的能力，围绕饮食概述、节庆饮食、餐饮礼仪、厨房用具、食材调料、调味及烹饪方法等内容，以文本输入的方式引导学习者学习语言的同时，挖掘中国饮食文化，强调基于内容的语言教学。在各章节每篇阅读文章之后，设置讨论、写作、翻译、短视频制作等输出任务，让学生进一步发现身边的饮食文化，进行探究性学习，培养其文化自觉和文化自信，锻炼其用英语讲述中国饮食文化的能力。
作者介绍
目录
CHAPTER I PROFILE
  Passage A Chinese Cuisine
  Passage B Sichuan Cuisine
  Passage C A Glimpse of Sichuan Markets-An Excerpt from Fuchsia Dunlop's Shark's Fin and Sichuan Pepper
CHAPTER II FOOD FOR SPECIAL OCCASIONS
  Passage A Twenty-Four Solar Terms and Eating Customs
  Passage B Eating Customs in Chinese Traditional Festivals
  Passage C Food for Important Occasions in Life
CHAPTER III DINING ETIQUETTE
  Passage A Chinese Dining Etiquette and Table Manners
  Passage B Folk Beliefs about Dining
  Passage C A Sip of Sichuan 34
CHAPTER IV KITCHENWARE
  Passage A Chinese Kitchen Utensils
  Passage B Chinese Cleaver
  Passage C Chinese Wok
CHAPTER V INGREDIENTS
  Passage A Freshness of Ingredients
  Passage B Yin and Yang Foods as Home Remedy
  Passage C Sichuan Food Ingredients
CHAPTER VI SEASONINGS AND SPICES
  Passage A Sichuan Traditional Seasonings
  Passage B The Soul of Sichuan Cuisine
  Passage C The Secret of Spiciness in Sichuan Cuisine
CHAPTER VII FLAVORING
  Passage A The Flavors of Chinese Cuisine
  Passage B Flavors of Sichuan
  Passage C Ma-A Numbing and Tingling Sensation
CHAPTER VIII COOKING METHODS
  Passage A The History of Chinese Cooking Methods
  Passage B The Origin of the Unique Chinese Cooking Method-Stir-Frying
  Passage C The Innovation of Sichuan Cuisine Cooking Methods
CHAPTER IX NOTABLE FOODS
  Passage A Notable Foods in China's Eight Famous Cuisines
  Passage B Chinese Noodles
  Passage C Sichuan Hot Pot-An Excerpt from Fuchsia Dunlop's The Food of Stchuan
GLOSSARY

内容大纲

作者介绍

目录

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