Chinese Food Culture And Foreign Language Teaching Materials Compilation

Language and culture is the content and nature of teaching Chinese as a foreign language. Language ability and the mastery of Chinese culture directly reflect the teaching effect for TCFL. If taking the date July1950when Mr. Zhou Peiyuan in Tsinghua University formally establish the Chinese Class for exchange students from Eastern Europe as the starting point for TCFL, it has nearly62years development course, during this period, TCFL developed from only teaching professor language ability to trying to put culture into language teaching. Although we made some gratifying achievements after the constant trying by many researchers and practisers, the problem of lacking teaching content for TCFL hasnt been solved fundamentally. Students still will make errors in communicative language due to lack of culture. This kind of phenomenon is particularly common in learners who participated in short-term. TCFL training. For the lack of culture content capacity and degree in short-term teaching, this article uses China’s food culture as the breakthrough point for TCFL, here compiled a elementary textbook to combine the language teaching and Chinese culture based on the Chinese food culture background for short-term foreign language classroom. Hope this material can contribute some help for the teachers and learners who participate in short-term TSCL training.