Research On The Language And Culture Teaching Design Of Freehand Chinese Cuisine Names

Freehand Chinese dish names are a type of Chinese dish name that does not directly appear with ontological characteristics,contains associative words,and is rich in Chinese language rhetorical characteristics and cultural connotations.It is not only a record of Chinese food life,but also a symbol and symbol of traditional culture and national spirit,and a valuable teaching material and corpus for teaching Chinese culture.Taking the names of freehand Chinese dishes as the research object,taking the theory of cross-cultural communication and the teaching principle of "structure-function-culture" as the theoretical basis,this paper first describes the color meanings and rhetorical effects produced by the use of freehand Chinese dishes from the perspective of linguistics,but also analyzes the use and expression effects of rhetorical devices such as metaphor,punning,dictionary,analogy,euphemism,borrowing,quotation,and exaggeration.Then,from the perspective of cultural studies,on the one hand,the behavioral culture reflected by the names of freehand Chinese dishes is interpreted,such as China’s spring folk festival,Chinese cuisine food culture,China’s auspicious sign animal worship and China’s auspicious number preference.On the other hand,it explores the mentality and culture reflected in the names of freehand Chinese dishes,such as the Taoist ideal pursuit of immortality,the Buddhist concept of vegetarian diet,the traditional psychology of Chinese prayer,China’s elegant and implicit aesthetics,and the political value orientation of Confucianism.On the basis of the analysis of the linguistics and cultural studies of freehand Chinese dish names,and in the teaching concept of "spreading Chinese culture and telling Chinese stories well",following the teaching principle of structure-function-culture,we try to construct the course "Chinese Culture from the Name of Chinese Cuisine",aiming to design a language and culture course with freehand Chinese cuisine names rich in Chinese language rhetorical characteristics and cultural connotations.The syllabus of the course is divided into 11 topics from easy to difficult according to the grading order of the cultural items of the Reference Framework for Teaching Chinese Culture and National Conditions for International Chinese Education: "Chinese National Festivals","Chinese Favorite Numbers","Chinese Favorite Animals","Chinese Favorite Plants","Chinese Cuisine","Chinese Literature and Art","Chinese Character Characteristics","Interesting Chinese homophones","Chinese Confucianism","Chinese Buddhist Culture" and "Chinese Taoist Culture".Then,the two topics of "Chinese Favorite Homophones" and "Chinese Favorite Plants" were used as examples to design the lesson plan.Finally,the classroom teaching practice with the theme of "Chinese Favorite Homophones" was used to obtain good teaching feedback,and suggestions were put forward to combine a variety of teaching methods,enhance students’ cross-cultural awareness,improve teachers’ consciousness of cultural communication,and strengthen the construction of Chinese cuisine culture courses,in order to inspire and help the teaching of Chinese culture in the future.