赞美永远都不是多余的,尤其是对于孩子,一次真诚的赞美,可能胜于一万次严厉的责备小女孩的成功,真的只是因为老婆婆赞美的话吗?我并不觉得,她的成功,可能是因为老婆婆话里的蕴含的力量。
美国纽约州历史上第一位黑人州长罗尔斯,他诠释着一句话:人生需要自信,需要赞美。作为教育者,一定要明白:佛不度无缘之人,试想,保罗还会跟很多小朋友说过诸如此类的话呢?如:“将来你是大作家”。“将来你是大将军”等。而真正成为州长的,毕竟凤毛麟角。作为受教育者,则应该学会感恩,“滴水之思涌泉相报:应该明白,别人的赞美,只是一种助力,要想成功,必需靠自身的努力,孟母三迁的故事大家应该都清楚,就因为孟母用于行动的鼓励和认真的教导,也造就了古代伟大的思想家,教育家孟子。孟子从小就与母亲相依为命,孟母在看到儿子别人怎样他就怎样的时候,意识到不能这样,带着孟一迁再迁,用一段话点醒了孟子:“你这样半路逃学,就像我中途断一样,不仅会前功尽弃,将来还会一事无成。”听到这一席话的孟子豁然开朗。
一个喜爱足球的女孩,考了许多年都没被足球队录取。按照身体条件,她真地不是很优越。但是体校教练总是鼓励她:“下次一定成功”。后来她终于进入了足球队。多年后,她成为中国女子足球队的队长。她就是孙雯,一句鼓励赞美的`话造就了她。
一位年轻作曲家参加了一个贵族聚会,他遭受了一位公爵的嘲笑,作曲家对此自卑不已他的朋友对他说:“这个世上的公很多,而贝多芬只有一个。”对了,年轻人就叫贝多芬,他后来写出了流芳百世的辉煌的音乐篇章。真的别忽视了你的语言,好言一句贯千金啊。它可以救起一个人的自信,尊严和灵魂。
适当的赞美可以鼓励别人,帮助别人树立信心,人们都说:其实优秀的人物都是捧出来的,当大家都说自己优秀,大部分人都会努力让自己更优秀。
赞美是嘴角的春风,言语的钻石,它是开启人心的钥匙,能瞬间满足人心最大的渴望。赞美是照在学生心灵的阳光,能促进学生的身心发展。在我们教书育人的环境中,美显得犹为重要。
《千与千寻》是由日本动画大师宫崎骏创作并执导的一部长篇动画故事电影。影片讲述了少女千寻误入神秘领域后发生的一系列故事,围绕成长为主题,展开叙述。影片整体结构由实入虚,又回归现实,主要展现的是虚幻的神秘空间里发生的故事,却又隐隐折射现实。
影片的开场镜头是一束花的特写,那是千寻的朋友赠予她的离别礼物,离别是伤感的,尤其是对处于少女时期的千寻,她敏感的神经很容易被触动,可父母却满不在乎。对陌生事物的惶恐与不被理解的孤独是成长路上的必然。故事也由此渐渐进入主题。
千寻与父母在乡间迷了路,开车误入神秘领域,穿过隧道,他们进入了一个无人的小镇,父母眼见美味的食物,肆无忌惮的大吃大喝,最后被神惩罚变成了猪。而在这期间,千寻在过隧道时紧紧拉着父母衣服的害怕,对于无人小镇上丰盛食物的疑惑,都表现出一个孩子对于陌生环境的害怕。而千寻对于那些食物的态度,“未经允许,不能无礼”,也表现出她与众不同的一点,纯净的善意。
在发现父母变成猪之后,她慌乱间跑向汤婆屋,有幸结识白龙,并在其帮助下成功进入汤屋,通过锅炉爷爷,小玲姐的帮助,与汤屋主人汤婆婆签订了工作契约,得以在汤屋生存下来。而这其中,几处小细节的展现,包括千寻热心帮助小煤球的善良,对寻求工作的态度诚恳,对汤婆婆威逼利诱的坚守初心,都暗自表现出千寻纯净的心灵。而这纯真的善良也在后续的故事中帮助她逐渐成长。此时的她,不仅仅是一个离开父母的孩子,而逐渐适应了环境,成为一个依靠自己独立生活的少女。
当河神满身污泥的来到汤屋时,人人厌弃,千寻却帮助他拔出身上的刺,释放出淤积在其体内的垃圾,获得了汤婆婆与众人的赞赏。而这一段的故事,同时也隐隐想表达对于环境问题的思考。因为人类对河流的肆意排污,导致清澈的河水变成一摊烂泥,这与之后白龙河川主人的过往身份一同构成了影片对于环境问题的担忧。白龙原本也是一河之主,而人类却填河造房,丝毫不理会自然与环境。
在后续的影片中,巨婴娃娃也是宫崎骏导演想着力描绘的一个形象。巨婴也在成长,从他一直被汤婆婆过度保护的婴儿屋里走出来,跟着千寻冒险,学会自己走路,独立走路,并在影片结尾处站在了千寻一边,支持她,帮助她。巨婴也收获了成长与友情。虽然我们仍然因为许许多多的问题,对于“社会巨婴”嗤之以鼻,但《千与千寻》实际想传达的应该是“理解”,巨婴并非娇惯不可教,他只是从未离开过那个屋子,当他经历了外面的世界再回来时,他也是有所成长的。我们给予他理解与帮助比单纯的厌弃他会更好。
最终,历经一些惊险的故事,千寻解救了父母,并与父母一同回归了现实世界。一个人的成长,必然是孤独的,没有人能帮助她成长,她必须独立的面对一些事情并独自解决。但经历过这些,她将成为更好的自己。
冰淇淋是生活中不可缺少的一道美食。夏天没胃口时,尝些冰淇淋,是一个迅速补充体力降低体温的好方法。尤其对小朋友来说更是挡不住的诱惑,聪明的妈妈能在小朋友不愿吃饭时,偶尔改变方式以冰淇淋取代主食,同样能摄取营养和热量,漂亮的颜色又让人产生食欲。
你知道吗?美国每年能销售10亿加仑的冰淇淋,8%的牛奶最终变成冷冻食品。如今,各种各样的冰淇淋店更是遍布世界。现在就让我们一起看看冰淇淋的历史吧。
The earliest reports of people enjoying flavored ice desserts come from the Romans and the Chinese. Marco Polo returned from his famous expedition with fruit-flavored ices, reporting that Asians had been making them for thousands of years. These delicacies became popular in France in the 1500s, but only among royalty. Over the next few centuries, the process of making them evolved from hauling mountain ice to salt/ice freezing methods. Cream was introduced as an ingredient, and by the 1700s, people were enjoying a dessert that was very similar to today's ice cream.
The hand-cranked ice cream freezer was first developed by Nancy Johnson in 1846. Ice was readily available from large warehouses in that era, so ice cream became a treat that could be enjoyed by almost anyone, not just the rich. Ice cream making was revolutionized again in 1851, when Jacob Fussel started the first wholesale ice cream manufacturing operation in Baltimore, Maryland. Fussel's dairy business had excess cream and he couldn't figure out what to do with it. He tried using it to make ice cream, and before long his ice cream business outsold the rest of the dairy.
The business slowly evolved for the next few decades. Manufacturing methods and ingredients improved, while refrigeration technology became cheaper and more efficient. By the 1920s, home refrigerators and freezers became more common, which gave the ice cream industry another boost. Sugar was rationed in the US during World War I, but the ice cream industry convinced the government that ice cream was an "essential food”. Ice cream factories were allotted sugar rations and production continued.
Ice cream increased in popularity until the Depression years caused a drop in sales for virtually all non-essential goods. Sales increased in the years leading up to World War II before leveling off in the post-war years. The rise of the giant supermarket created demand for cheaper, mass-produced ice cream, but quality suffered. The 1960s saw a resurgence in "premium"ice cream, while the following decades saw the market fragment into low-fat varieties for the health-conscious, including frozen yogurt, fruit bars, ice milk, fat-free ice cream, and dozens of other varieties. However, ice cream still makes up about 60 percent of the market share among frozen desserts. While ice cream is enjoyed worldwide, it has become an American tradition
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