烹飪英語

《烹飪英語》着力培養學習者用英語講述中國飲食文化的能力，圍繞飲食概述、節慶飲食、餐飲禮儀、廚房用具、食材調料、調味及烹飪方法等內容，以文本輸入的方式引導學習者學習語言的同時，挖掘中國飲食文化，強調基於內容的語言教學。在各章節每篇閲讀文章之後，設置討論、寫作、翻譯、短視頻製作等輸出任務，讓學生進一步發現身邊的飲食文化，進行探究性學習，培養其文化自覺和文化自信，鍛鍊其用英語講述中國飲食文化的能力。 ^[1] 

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 ^[1] 

GLOSSARY