A Study On Diet Culture In Textbook And Teaching Of Intermediate Stage Of Chinese As Foreign Language

Since ancient times,“Chinese Cuisine” has been an essential part of the Chinese culture, which has been partly determined by the long-term development of China’s agricultural power. As time went by, Chinese food culture gradually profound,more diversified and more improved. According to China Net’s report, more than 160,000 overseas Chinese restaurants have been established in foreign countries and more than half of the Chinese people leaving abroad engaged in catering and related industries. Chinese cuisine has become the most convenient way of letting foreigners know about China. Investigations made by the Confucius Institute shows that currently most students are more interested about Chinese cuisine as their first choice for Chinese cultural studies. In recent years, China has increased its investments in the construction of the “One Belt And One Road” policy. Thus, “Going out” is a very important task of cultural transmission. However, the spread of Chinese Culture through Chinese food culture will face serious challenges from the outside world. With communication between Eastern and Western countries, Food culture has become a common topic to these areas of different communications. To most foreigner learners, studying Chinese food culture does not only stimulate their desire to study Chinese, but also it acts as a significant way to understand Chinese cultures. In Chinese foreign academic areas, we study how to spread Chinese food culture to foreigner learners effectively, which make them to know Chinese people thinking profoundly,and it is applied to actual cross-cultural communication. All of these has become a hot topic of discussion in second language teaching.This paper talks mainly about teaching Chinese as a foreign language through the study of Chinese food culture and its textbooks. The application of Chinese food culture has been made clear by the article’s writer. The article is divided into five main parts. The first chapter is the introduction. It mainly explains the reason and significance of Chinese food culture as a second language for cultural studies. This paper mainly adopts the methods of statistics and contrast method for textbook context, by looking at the Chinese food culture and its related literature with the combination of Chinese as a foreign language to explore the application of Chinese diet culture. The second chapter mainly focuses on the definition of food culture, the basic characters and function of the Chinese food culture. Chinese food culture has spread through culture exchange and the results show how Chinese food culture has influenced both Chinese and foreigner history. This makes Chinese food culture or cuisine a necessity when teaching Chinese as a foreign language. The third chapter mainly talks about the study of Chinese food cultural contents in the senior textbooks. It mainly focuses on different aspects to discuss such as food cultural content,preparation of food,dietary customs,diet vocabulary and exercises in the content of food cultural textbook. The fourth chapter mainly talks about the design of teaching and its related analysis. The results of the analysis are combined with the cultural teachings in secondary language, the writer makes a suggestion that is aimed at food cultural teaching in foreign language teaching. Last but not least, the writer designed two different food cultural cases in different teaching methods.