1、选择性必修一Unit 1 food mattersReadingComfort foodWhenever I feel lonely, I have a secret recipe that never fails: rice, milk and sugar, cooked low and slow. No matter how bad my mood is, that perfect combination is always enough to lift my spirits. Sometimes the smell alone can do the trick, not to menti
2、on the lovely creamy flavour, which works like a time machine immediately transporting me back to my sunny childhood. With pleasure, I remember the lazy Sunday afternoons I used to spend in the warmth of my grandmas flat, listening to her wonderful stories and greedily eating bowl after bowl of her
3、delicious rice pudding. I take my time over every spoonful, gently rolling the silky dessert around my mouth and enjoying the perfect marriage of rice and milk. Before I know it, Im happy again.My experience with rice pudding illustrates the unique power of “comfort food”. In its broadest sense, com
4、fort food refers to any food that makes us feel better. In this article, we will talk about a particular type of comfort food whose power mainly lies in the associations it calls to mind, It often makes up for bad feelings by helping us recall happy memories of the people, things or places we love.O
5、ur comfort foods are highly individual. They vary from person to person, depending on our own unique experiences that have shaped our lives. If we grow up eating certain foods in our family, then those foods tend to be linked with positive emotions. For example, we often connect chicken soup with a
6、happy childhood and its flavour becomes tied up with the feeling of being taken care of. When we eat it again, we unlock memories of a time when we were loved and looked after, and this cheers us up.The feeling of happiness and sense of belonging can become particularly important for people who move
7、 away from their home country. According to some food experts, there are some aspects of culture that people will lose right away, but with food, there are more opportunities to connect to memory, family and place. It is hardest to give up the food that you grow up with. Of course, each persons comf
8、ort food largely depends on where they come from -for a Chinese it might be a plate of dumplings with a saucer of vinegar, and for a native of the UK it might be the classic fish and chips, served hot, salty and sour. One mouthful of comfort food takes us back to our cultural roots, giving us the “t
9、aste of home” that we cry out for and relieving feelings of homesickness.Thats certainly true for me. Comfort food tastes good and by building an emotional bond with our happy memories, always makes us feel good. It isnt just a bowl of noodles or chicken soup. Its food for the soul.B building your l
10、anguageWhen we are in low spirits, we may cry out for things that give us comfort and a sense of security. Since it brings back happy memories of the pastor offers an opportunity to connect with our home culture, comfort food can often do the trick. However, there is another type of comfort food, wh
11、ich generates positive emotions in a different way. Food high in calories may also make us feel better. As desserts like cakes are digested, blood sugar levels can go up quickly. As a result, we will be in a better mood after eating the comfort food. However, the sharp increase in blood sugar will c
12、ause the body to produce a special chemical to remove it. When the chemical lowers blood sugar levels, we are likely to feel sad again and will greedily eat more comfort food. There is then the danger of entering a cycle of highs and lows where more and more comfort food, high in carbohydrates, need
13、s to be eaten. This is linked with health problems like being overweight.Comfort food is an important tool in helping us relieve tension and feel good about ourselves. However, be aware of the hidden dangers of high-calorie comfort food!Grammar and usageBelow is a blog entry about eating out and eat
14、ing at home. Find the sentences that use to-infinitives as subjects or predicatives and fill in the table below. The first ones have been done for you.Not that long ago, my first thought at mealtimes was to eat at a restaurant. I was eager to try new restaurants. To eat out was also a social activit
15、y, allowing me to enhance the relationship with my friends. I often ate out until last month, when I came across a cooking app. There are a variety of recipes in the app to choose from. They are uploaded by users, and offer detailed instructions so that others can follow them step by step. Most of t
16、he recipes include photos or videos, which are very useful for beginners. When I picked a popular recipe and gave it a try, I discovered that it was not that difficult to make a simple and tasty dish. In the last few weeks, Ive thrown myself into home cooking, from boiling noodles in the pot to fryi
17、ng steak in the pan. I hardly eat out any more. Not only is cooking at home cheaper, but I can cook exactly what I want. Its healthier too. No wonder people say nothing beats home cooking!Now I am god at cooking a couple of dishes. My plan is to invite my friends over at the weekend to show them my
18、new-found skills. I hope that they will like my cooking.Integrated skillsMooncakes: a taste that is out of this world!By Jake ZhaoOf all the foods I have ever tried, the mooncake is my favourite. There are many versions of mooncakes from different places around China. They have a variety of fillings
19、 and among them I love the sweet red bean filling best. I remember trying my first mooncake with my family when I was very little. We sat outside in my grandparents yard while the full moon shone above us. It was a very special moment. My elderly grandmother still bakes mooncakes for the whole famil
20、y every year. She can turn the flour and red beans into wonderful mooncakes like magic. When she places them on the table, they look adorable -small, round and shiny golden-brown. The delicious smell soon reaches my nose and my mouth starts to water. When I pick up a mooncake, it feels warm and heav
21、y in my hand. As I take each bite, the sweet and mild flavour of the red bean filling slowly fills my mouth. The mooncake is always my favourite because of its satisfying taste that is out of this world and the happy memories it brings to mind.Tiramisu cheers me upBy Amy XuMy favourite food is a pop
22、ular Italian dessert called tiramisu. I first tried it about two years ago, when I visited a bakery with my parents. Each spoonful of this amazing dessert is a light, creamy experience to remember. There are three layers of the cake and the cheese is between the layers, making the dessert feel soft
23、and smooth. There is also a bitter taste of coffee but this flavor is not very strong. Tiramisu does not look very attractive-its brown, because of the coffee and dark chocolate, and white, because of the cream and cheese- but all these ingredients make it taste delicious! Since I tried it for the f
24、irst time, tiramisu has become my favourite dessert. I have also learnt that the name tiramisu means “cheer me up” in Italian. Whenever I feel unhappy, I eat this dessert and it does make me feel better!Extended readingEating In China7 March, Sichuan hot potThe mouth-watering hot pots of Sichuan are
25、 as famous overseas as they are in China, and the hot flavour is enough to heat up a cold midwinter evening or to let loose rivers of sweat on a summer afternoon. I gave it my first try last night, together with a few local friends. As the soup bubbled slowly over a gas burner in the middle of the t
26、able, its surface was covered with a beautiful layer of chillies, Sichuan peppers, spring onions and red oil. Slowly at first, and then faster and faster, we tipped plates of fresh meat, fish and vegetables into the pot. The hot flavour quickened our laughter and conversation, making the meal the pe
27、rfect way to relax with friends.Sichuan hot pots are perfect for the damp, foggy climate in which they were invented. They are believed to have started off in the late Qing Dynasty as a way for boatmen on the Yangtze River to keep warm during the cold and wet winters. In the beginning, the delicious
28、 dish was made simply by boiling vegetables, chillies and Sichuan peppers in water. Over time, it has expanded to include multiple options of soups, vegetables, meats and sauces, appealing to people of different tastes. What I love best about Sichuan hot pots is that they offer a great opportunity t
29、o socialize with friends since a meal can last for hours. I instantly became a big fan of Sichuan hot pots and Ill soon be back for more!12 August, Nanjing salted duckSalted duck is Nanjings most famous food export. Served plain in thin, white slices, the meat is juicy and salty. Each Nanjing salted
30、 duck takes several days to prepare, and the process includes salting, drying, boiling and cooling. As I finished my first helping on a recent afternoon in Nanjing, my host, Chef Zhang, told me a little more about the dish.The countryside around Nanjing has been famous for its ducks for centuries; i
31、ts countless waterways make the area perfect for raising water birds. A local history book from the late Qing Dynasty praised salted duck in particular, saying it was without equal. Traditionally, duck is considered to have cooling properties, so it is appropriate for the hot summer months. Nowadays
32、, people eat salted duck all year round and it is estimated that tens of thousands of ducks are consumed every day in Nanjing! It definitely hit the spot when I tried it, and it has become one of my personal favourites.8 December, Cantonese dim sumIn Guangzhou, morning tea is such an essential part
33、of the daily routine that “Have you had your tea?” has become the local version of “Good morning.” Though teahouses have been common in China since the Tang Dynasty, the Cantonese innovation of the mid-19th century was to serve tea together with a variety of light dishes, or dim sum. The concept too
34、k off, and today Guangzhous restaurants stimulate customers appetite with over a thousand offerings, each more delicate and delicious than the last.The Cantonese do not hurry over their breakfasts, as I found when I visited a restaurant in Guangzhous old city centre this morning. The emphasis is rat
35、her on conversation about business, family or pleasure, and locals can spend hours together chatting, drinking tea and working their way through the menu. From beef balls to rice noodle rolls, there are various dishes that have been baked, boiled, steamed or fried. A single visit is not enough to ap
36、preciate everything, and have a long list of dim sum I still need to try.ProjectDumplingsMain ingredients500 grams of meat, Chinese cabbage, dumpling wrappersInstructionsMix together the meat and the Chinese cabbage.Fill the dumpling wrappers with the mixture. Stick the edges of the dumpling wrapper
37、s together.Boil the dumplings.Set the cooked dumplings on a plate and serve with vinegar.DosBefore mixing, salt the Chinese cabbage, let it rest for 15 minutes and press out extra water.Use water to stick the edges together if necessary.DontsDont put the dumplings into the water when it is not boili
38、ng.Dont overfill the dumplings, or they will fall apart when you boil them.Workbook Unit 1 Food MattersReading And SpeakingPeople all over the world eat different kinds of noodles. Read the magazine article about the history of noodles and answer the questions below.People all around the world have
39、enjoyed noodles for thousands of years. But did you ever stop to think: who made the very first noodle? People first started growing wheat and making flour in the Middle East around 10,000 years ago. But no one had ever found a prehistoric noodle until 2002. Archaeologists discovered an upside-down
40、clay bowl in the ruins of an ancient Chinese village. When they lifted it, they found a 4,000-year-old noodle. This “mummy” noodle was made from millet. Traders brought wheat to China about the time this ancient noodle was cooked. The Chinese eventually mastered the art of stretching wheat dough int
41、o long noodles. Today, an expert chef can turn a ball of dough into 3-metre noodles in just minutes.Some people claim that Marco Polo brought pasta to Italy. The tale says that when he visited China, he tried noodles for the first time and liked them so much that he took the recipe home. But it is p
42、robably not true! In fact, it was likely made up by an American magazine to try to get Americans to eat more pasta. According to Marco Polo, wheat was used for making thin noodles, not bread, in China. Since Marco Polo described Chinese noodles by comparing them to Italian noodles, it is clear that
43、in Marco Polos Italy, noodles were already on the menu.So, if Marco Polo did not bring noodles to Italy, who did? The oldest written mention of pasta outside China comes from the Middle East, about 1,600 years ago. The text describes how to eat dried noodles, a popular travel food in the Middle East
44、 and Central Asia. Dried noodles were perfect for long trips. They were tasty, easy to carry, and never went bad. Some historians believe that dried noodles spread out from the Middle East or Central Asia. Traders packed their noodles and travelled to other parts of the world. Wherever they got the
45、recipe, Italians were eating pasta long before Marco Polo.So who REALLY invented noodles? We may never know-the history of noodles is as twisted as a bowl of spaghetti. But whoever invented them, were sure glad they did!1 What does the underlined word “Archaeologists” in the first paragraph mean?2 W
46、hy were dried noodles a popular travel food?Appreciating languageFood is an important part of festivals. Read aloud the excerpt below about a poor family having a Christmas dinner.There never was such a goose. Bob said he didnt believe there ever was such a goose coked. Its tenderness and flavour, s
47、ize and cheapness, were the themes of universal admiration. It was a sufficient dinner for the whole family; indeed, as Mrs Cratchit said with great delight (surveying one small atom of a bone upon the dish), they hadnt eaten it all at last! Yet everyone had had enough, and the youngest Cratchits, i
48、n particular, were steeped in sage and onion to the eyebrows! But now, the plates being changed by Miss Belinda, Mrs Cratchit left the room alone-too nervous to bear witnesses-to take the pudding up, and bring it in.Suppose it should not be done enough! Suppose it should break in turning out! Suppos
49、e somebody should have got over the wall of the backyard and stolen it, while they were merry with the goose -a supposition at which the two young Cratchits became furious! All sorts of horror were supposed.Hallo! A great deal of steam! The pudding was out of the copper. A smell like a washing day! That was the cloth. A smell like an eating-house and a pastry cooks next door to each other, with a laundresss next door to that
