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语文教学的通病之一,是只重视作者思维的最后成品——一篇篇现成的课文,而忽视当初作者写作时繁杂艰巨的脑力劳动的全部过程,这是一种平面的静态模式。这种模式总是千篇一律地剖析课文,条分缕析、探赜索隐、称赞备至,仿佛一篇文章,原先就是佳作,作者生来就是天才,这是“美食家”的模式。教师就象酒宴上的一个食客,面对琳琅满目、色香味俱全的美味佳肴,不住啧啧称赞,但并不肯脱下西装革履,下到烟熏火燎的厨房,观察请教厨师如何选料、如
One of the common problems in Chinese teaching is to pay attention only to the final product of the author’s thinking - a piece of ready-made text, ignoring the complicated and arduous process of mental work when the author was writing. This is a flat static model. This model is always stereotyped analysis of the text, the article analysis, explore implicit, praise prepared, as if an article, was originally a masterpiece, the author was born genius, this is the “gourmet” mode. Teachers like a diner on the banquet, in the face dazzling array of delicious food, not praise, but refused to take off the suit, down to the smokey kitchen, observe how the chef to choose materials, Such as