烹饪英语

　　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。

暂缺《烹饪英语》作者简介

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