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A number of writers in our field have criticized the concept of language teaching methods. Some say that methods are prescriptions for classroom behavior (Pennycook 1989); others that teachers do not think about methods when planning their lessons (Long 1991), and that methodological labels tell us little about what really occurs in classrooms (Katz 1996).
A particular method can be imposed on teachers by others. However, we also know that teaching is more than following a recipe. Any method is going to be shaped by a teacher’s own understanding, beliefs, style, and level of experience. After all, teachers are professionals who can, in the best of all worlds, make their own decisions. They are informed by their own experience, the findings from research, and the wisdom of practice accumulated by the profession (see, for example, Kumaravadivelu 1994).
Furthermore, a method is decontextualized. How a method is implemented in the classroom is going to be affected not only by who the teacher is, but also by who the students are, the institutional constraints and demands, and factors connected to the wider sociocultural context where the instruction takes place. In addition, decisions that teachers make are often affected by exigencies in the classroom rather than by methodological considerations. Saying that a particular method is practiced certainly does not give us the whole picture of what is happening in the classroom. Then, too, since a method is more abstract than a teaching activity, it is not surprising that teachers think in terms of activities rather than methodological choices when they plan their lessons.
[...] Some language teaching methods share the view that language can best be learned when it is taught through communication, rather than for it; and second, that language acquisition can be enhanced by working not only on language, but also on the process of learning (learnng strategies, cooperative learning and multiple intelligences).
(LARSEN FREEMAN, D. Techniques and principles in language
teaching. 2th ed. Oxford: Oxford University Press, 2000. pp. xi-xii. Adaptado)
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A number of writers in our field have criticized the concept of language teaching methods. Some say that methods are prescriptions for classroom behavior (Pennycook 1989); others that teachers do not think about methods when planning their lessons (Long 1991), and that methodological labels tell us little about what really occurs in classrooms (Katz 1996).
A particular method can be imposed on teachers by others. However, we also know that teaching is more than following a recipe. Any method is going to be shaped by a teacher’s own understanding, beliefs, style, and level of experience. After all, teachers are professionals who can, in the best of all worlds, make their own decisions. They are informed by their own experience, the findings from research, and the wisdom of practice accumulated by the profession (see, for example, Kumaravadivelu 1994).
Furthermore, a method is decontextualized. How a method is implemented in the classroom is going to be affected not only by who the teacher is, but also by who the students are, the institutional constraints and demands, and factors connected to the wider sociocultural context where the instruction takes place. In addition, decisions that teachers make are often affected by exigencies in the classroom rather than by methodological considerations. Saying that a particular method is practiced certainly does not give us the whole picture of what is happening in the classroom. Then, too, since a method is more abstract than a teaching activity, it is not surprising that teachers think in terms of activities rather than methodological choices when they plan their lessons.
[...] Some language teaching methods share the view that language can best be learned when it is taught through communication, rather than for it; and second, that language acquisition can be enhanced by working not only on language, but also on the process of learning (learnng strategies, cooperative learning and multiple intelligences).
(LARSEN FREEMAN, D. Techniques and principles in language
teaching. 2th ed. Oxford: Oxford University Press, 2000. pp. xi-xii. Adaptado)
Leia o texto para responder à questão.
A number of writers in our field have criticized the concept of language teaching methods. Some say that methods are prescriptions for classroom behavior (Pennycook 1989); others that teachers do not think about methods when planning their lessons (Long 1991), and that methodological labels tell us little about what really occurs in classrooms (Katz 1996).
A particular method can be imposed on teachers by others. However, we also know that teaching is more than following a recipe. Any method is going to be shaped by a teacher’s own understanding, beliefs, style, and level of experience. After all, teachers are professionals who can, in the best of all worlds, make their own decisions. They are informed by their own experience, the findings from research, and the wisdom of practice accumulated by the profession (see, for example, Kumaravadivelu 1994).
Furthermore, a method is decontextualized. How a method is implemented in the classroom is going to be affected not only by who the teacher is, but also by who the students are, the institutional constraints and demands, and factors connected to the wider sociocultural context where the instruction takes place. In addition, decisions that teachers make are often affected by exigencies in the classroom rather than by methodological considerations. Saying that a particular method is practiced certainly does not give us the whole picture of what is happening in the classroom. Then, too, since a method is more abstract than a teaching activity, it is not surprising that teachers think in terms of activities rather than methodological choices when they plan their lessons.
[...] Some language teaching methods share the view that language can best be learned when it is taught through communication, rather than for it; and second, that language acquisition can be enhanced by working not only on language, but also on the process of learning (learnng strategies, cooperative learning and multiple intelligences).
(LARSEN FREEMAN, D. Techniques and principles in language
teaching. 2th ed. Oxford: Oxford University Press, 2000. pp. xi-xii. Adaptado)
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Because we all have different styles of teaching, and therefore planning, orientations about course planning and delivery should not be meant to be prescriptive. As Bailey (1996) points out, a lesson plan is like a road map “which describes where the teacher hopes to go in a lesson, presumably taking the students along”. It is the latter part of this quote that is important for teachers to remember, because they may need to make “in-flight” changes in response to the actuality of the classroom. As Bailey (1996) correctly points out, “In realizing lesson plans, part of a skilled teacher’s logic in use involves managing such departures to maximimize teaching and learning opportunities”. Clearly thought-out lesson plans will more likely maintain the attention of students and increase the likelihood that they will be interested.
(RICHARDS, Jack C.; RENANDYA, Willy A.(Ed.).
Methodology in language teaching: an anthology of current practice.
Cambridge: Cambridge University Press, 2002. p. 36. Adaptado)
Leia o texto para responder à questão.
Because we all have different styles of teaching, and therefore planning, orientations about course planning and delivery should not be meant to be prescriptive. As Bailey (1996) points out, a lesson plan is like a road map “which describes where the teacher hopes to go in a lesson, presumably taking the students along”. It is the latter part of this quote that is important for teachers to remember, because they may need to make “in-flight” changes in response to the actuality of the classroom. As Bailey (1996) correctly points out, “In realizing lesson plans, part of a skilled teacher’s logic in use involves managing such departures to maximimize teaching and learning opportunities”. Clearly thought-out lesson plans will more likely maintain the attention of students and increase the likelihood that they will be interested.
(RICHARDS, Jack C.; RENANDYA, Willy A.(Ed.).
Methodology in language teaching: an anthology of current practice.
Cambridge: Cambridge University Press, 2002. p. 36. Adaptado)
Leia o texto para responder à questão.
Because we all have different styles of teaching, and therefore planning, orientations about course planning and delivery should not be meant to be prescriptive. As Bailey (1996) points out, a lesson plan is like a road map “which describes where the teacher hopes to go in a lesson, presumably taking the students along”. It is the latter part of this quote that is important for teachers to remember, because they may need to make “in-flight” changes in response to the actuality of the classroom. As Bailey (1996) correctly points out, “In realizing lesson plans, part of a skilled teacher’s logic in use involves managing such departures to maximimize teaching and learning opportunities”. Clearly thought-out lesson plans will more likely maintain the attention of students and increase the likelihood that they will be interested.
(RICHARDS, Jack C.; RENANDYA, Willy A.(Ed.).
Methodology in language teaching: an anthology of current practice.
Cambridge: Cambridge University Press, 2002. p. 36. Adaptado)
Leia o texto para responder à questão.
Because we all have different styles of teaching, and therefore planning, orientations about course planning and delivery should not be meant to be prescriptive. As Bailey (1996) points out, a lesson plan is like a road map “which describes where the teacher hopes to go in a lesson, presumably taking the students along”. It is the latter part of this quote that is important for teachers to remember, because they may need to make “in-flight” changes in response to the actuality of the classroom. As Bailey (1996) correctly points out, “In realizing lesson plans, part of a skilled teacher’s logic in use involves managing such departures to maximimize teaching and learning opportunities”. Clearly thought-out lesson plans will more likely maintain the attention of students and increase the likelihood that they will be interested.
(RICHARDS, Jack C.; RENANDYA, Willy A.(Ed.).
Methodology in language teaching: an anthology of current practice.
Cambridge: Cambridge University Press, 2002. p. 36. Adaptado)
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Mesa farta
Café, chocolate e chá tornaram-se bebidas muito apreciadas quando ____________ o açúcar. Já as frutas, alguns estudiosos ____________, até então, apenas um remédio; porém, associadas ao açúcar, passaram a saborosas sobremesas.
De acordo com a colocação dos pronomes e com o emprego do sinal indicativo de crase determinados pela norma-padrão, as lacunas desse texto devem ser preenchidas, respectivamente, por:
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Mesa farta
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Mesa farta
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Mesa farta
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Mesa farta
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Mesa farta
A alimentação, além de necessidade biológica, é um complexo sistema simbólico de significados sociais. Em “A Divina Comédia”, Dante* definiu a fome como o pior desastre. Ele sabia do que falava, pois viu a Europa ser varrida pela Peste Negra no século 14. O desespero levava pessoas a comer de tudo, muitas morrendo com a boca cheia de capim. Outro crucial evento histórico, a Revolução Francesa, teria sido detonado pela falta de comida.
Nos séculos 16 e 17, os livros trazem justificativas médicas para o consumo de certos alimentos. É o caso das frutas. Antes servidas como “entradas” para acalmar o estômago, quando misturadas ao açúcar passam a sobremesas. É o momento em que o açúcar, anteriormente consumido como remédio, invade a Europa por força das exportações portuguesas. De especiaria, ele passa a aditivo de três bebidas que vão estourar na Europa: o chocolate, o café e o chá.
O café, por exemplo, era recomendado pelo médico de dom João V, rei de Portugal, por sua capacidade de “confortar a memória e alegrar o ânimo”. Os cafés se multiplicaram e se tornaram lugares onde se bebia numa verdadeira liturgia: em silêncio, entre pessoas cultas, jogando damas ou cartas.
A Europa dos séculos 16 ao 19 consumiu café, chá e chocolate acompanhados de bolos e outros doces, o que impulsionou o consumo de açúcar. Nascia, assim, a noção de gosto na culinária. Um saber sobre a cozinha se formalizava e livros especializados batiam os 300 mil exemplares.
O comer tornou-se menos encher o estômago e mais escolher segundo o gosto. Certos alimentos passaram de um nível a outro: a batata, primeiramente servida aos porcos, depois de alimentar massas de camponeses, ganhou status de alimento fino, graças às receitas do chef francês Parmentier.
Antigamente, o comer acontecia em momentos regrados e reunia pessoas em torno da mesa, com grande carga simbólica. Hoje, comemos abundante e individualmente. Nessa dinâmica, o lugar da televisão (ou celular) exerce fundamental importância. Em muitas casas e restaurantes, as pessoas comem na frente da TV, ou seja, ingerindo comida sem investimento simbólico, sem prazer de estar junto na descoberta da refeição.
Em todas as esferas da vida, encontramos metáforas alimentares: em relação ao sexo, falamos na doçura do amor, em lua de mel e, em relação aos textos e aos livros, dizemos que podem ser saboreados, digeridos. Vale lembrar que saber e sabor são palavras derivadas do mesmo radical: sapere, ter gosto.
(Mary Del Priore. Aventuras na História. Julho de 2014. Adaptado)
* Dante Alighieri, escritor italiano.
Considere o texto.
Café, chocolate e chá tornaram-se bebidas muito apreciadas quando ___________ o açúcar. Já as frutas, alguns estudiosos ___________, até então, apenas um remédio; porém, associadas ao açúcar, passaram a saborosas sobremesas.
De acordo com a colocação dos pronomes e com o emprego do sinal indicativo de crase determinados pela
norma-padrão, as lacunas desse texto devem ser preenchidas, respectivamente, por:
Leia o texto para responder à questão.
Mesa farta
A alimentação, além de necessidade biológica, é um complexo sistema simbólico de significados sociais. Em “A Divina Comédia”, Dante* definiu a fome como o pior desastre. Ele sabia do que falava, pois viu a Europa ser varrida pela Peste Negra no século 14. O desespero levava pessoas a comer de tudo, muitas morrendo com a boca cheia de capim. Outro crucial evento histórico, a Revolução Francesa, teria sido detonado pela falta de comida.
Nos séculos 16 e 17, os livros trazem justificativas médicas para o consumo de certos alimentos. É o caso das frutas. Antes servidas como “entradas” para acalmar o estômago, quando misturadas ao açúcar passam a sobremesas. É o momento em que o açúcar, anteriormente consumido como remédio, invade a Europa por força das exportações portuguesas. De especiaria, ele passa a aditivo de três bebidas que vão estourar na Europa: o chocolate, o café e o chá.
O café, por exemplo, era recomendado pelo médico de dom João V, rei de Portugal, por sua capacidade de “confortar a memória e alegrar o ânimo”. Os cafés se multiplicaram e se tornaram lugares onde se bebia numa verdadeira liturgia: em silêncio, entre pessoas cultas, jogando damas ou cartas.
A Europa dos séculos 16 ao 19 consumiu café, chá e chocolate acompanhados de bolos e outros doces, o que impulsionou o consumo de açúcar. Nascia, assim, a noção de gosto na culinária. Um saber sobre a cozinha se formalizava e livros especializados batiam os 300 mil exemplares.
O comer tornou-se menos encher o estômago e mais escolher segundo o gosto. Certos alimentos passaram de um nível a outro: a batata, primeiramente servida aos porcos, depois de alimentar massas de camponeses, ganhou status de alimento fino, graças às receitas do chef francês Parmentier.
Antigamente, o comer acontecia em momentos regrados e reunia pessoas em torno da mesa, com grande carga simbólica. Hoje, comemos abundante e individualmente. Nessa dinâmica, o lugar da televisão (ou celular) exerce fundamental importância. Em muitas casas e restaurantes, as pessoas comem na frente da TV, ou seja, ingerindo comida sem investimento simbólico, sem prazer de estar junto na descoberta da refeição.
Em todas as esferas da vida, encontramos metáforas alimentares: em relação ao sexo, falamos na doçura do amor, em lua de mel e, em relação aos textos e aos livros, dizemos que podem ser saboreados, digeridos. Vale lembrar que saber e sabor são palavras derivadas do mesmo radical: sapere, ter gosto.
(Mary Del Priore. Aventuras na História. Julho de 2014. Adaptado)
* Dante Alighieri, escritor italiano.
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