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课件网) Vocabulary & Starting out Unit 2 A life’s work By the end of this period, students will be able to: 1．remember the new words of Unit 2; 2．master the principles of doing things; 3．know the meaning of the craftsman’s spirit. 1.pose 2.grocery 3.fashion 4.faraway 5.celebrity 6.trial 7.hydrogen v. (使)摆好姿势 n.食品杂货店 n.时尚 adj.遥远的 n.名人，明星 n.试验 n.氢 Translate the words and then read them together loudly. 8.propulsion 9.precious 10.antique 11.restoration 12.polish 13.bark 14.preserve 15.timeless n. （车辆等的）推进力 adj. 珍稀的；贵重的 n. 古董，古玩，古物 n. （旧建筑或旧家具等的）修复，整修 v. 擦亮，擦光 v. （狗）吠叫 v. 维护，保护；保存 adj. 永恒的，恒久的；永不过时的 16.modest 17.essay 18.dominate 19.architecture 20.ambitious 21.associate 22.analysis prise adj. 谦虚的，谦逊的 n. 短文，论说文 v. 支配，控制，主宰 n. 建筑风格，建筑设计 adj. 宏大的，艰巨的 v. 与……有关 n.分析 v.包括，由……构成 Cook Ding cut up the whole cow perfectly, fully showing his experience and skills out of his practice. 1.Have you heard of the story: Cook Ding and the Ox 2.What do you know from the picture Before you watch Discuss the following questions structure joint muscle While you watch Task 1 Watch and Answer 1. How did Cook Ding compare himself to other cooks 2.What lesson did Lord Wenhui learn from Cook Ding 1. How did Cook Ding compare himself to other cooks Cook Ding compared himself to other cooks by comparing how often they had to change their knives. 2. What lesson did Lord Wenhui learn from Cook Ding Lord Wenhui learnt that it is important to study the principles of doing things, and to have perseverance, concentration, wisdom and devotion to one’s craft. Task 2 Watch and Think What can we learn from Cook Ding After you watch Task 1 Read the passage carefully. Cook Ding and the Ox A cook named Ding was cutting up an ox for Lord Wenhui. Every touch of his hand, every movement of his shoulder, every step of his foot, every bend of his knee, and every move of his knife were in perfect rhythm. “This is amazing!” said Lord Wenhui.“How did you learn such remarkable skills ” Ding put down his knife and replied, “What I care about are the principles, which go beyond mere skills. When I first began to cut up oxen, I could only see the whole animal. After three years, I no longer saw the whole ox, but learnt to look at it piece by piece. Now, I no longer see the structure of the ox with my eyes, but with my mind, my heart. And I know just where to cut, with my knife passing through the spaces between its joints and following its natural form. I don’t even touch the complicated muscles and tendons, let alone cut through the large bones.” “A good cook changes his knife once a year—because he cuts. An average cook changes his knife once a month—because he chops. I’ve used this knife for 19 years, cutting up thousands of oxen, and yet it’s as sharp as new. That’s because the ... ...
