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烹飪英語 版權信息
- ISBN：9787568930055
- 條形碼：9787568930055 ; 978-7-5689-3005-5
- 裝幀：一般膠版紙
- 冊數：暫無
- 重量：暫無
- 所屬分類：>
烹飪英語 內容簡介
本教材是四川旅游學院大學英語課程——餐飲英語的教學成果體現。教材編寫基于該校的特色優質專業建設，圍繞餐飲相關文本進行聽、說、讀、寫、譯技能訓練，培養學生餐飲英語聽、說、讀、寫、譯能力。文本選擇包括餐飲歷史、飲食習俗、飲食價值觀、菜品制作、餐廳就餐等板塊，將知識傳授、技能訓練與價值觀引領協同進行。教材內容以中西對照方式進行，每個板塊分別選擇中西餐飲內容，鍛煉學生思辨能力、培養學生文化自覺、文化自信。單元設置包括引入（聽力）、課文（精讀）、補充閱讀（泛讀）、討論、翻譯、寫作等部分。
烹飪英語 目錄
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
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
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