France 法国饮食 英文版
French cuisine(法国食物)英文版
Regional influences on French food
Each region, in addition to boasting local specialties, also has a general style of cooking and choice of ingredients. For example, in Provence the food typically features olive oil, herbs and tomatoes. • Almost all the famous French dishes are regional specialties, some of which have become popular throughout France while others are mainly enjoyed in the regions in which they originate. Although regional specialties are often offered throughout France, the quality of ingredients and preparation is often superior in their region of origin.
Wine and cheese
• Aside from bread and water, the most common accompaniments to a French meal are wine and cheese. Unlike other countries, in France wine is considered a standard part of everyday meals, and is neither expensive nor reserved for special occasions. With everyday meals, ordinary wines are served, although it is expected that the style of wine match the style of food.
法国美食英文介绍
02 如果你不确定是否可以用手指或其他餐桌礼仪吃某道菜， 请遵循主人指示。大部分食品是不能用手指吃的。
French margarita red grape wine co., LTD., is the world famous grape wine famous winery, margarita bordeaux red wine is famous in the world, it taste meticulous, amorous feelings, have the laudatory title of "queen of French wine, is recognized as the world's largest wine producing area.
The progression of traditional French cuisine
第一道菜 冻开胃头盘(Hors-d'oeuvre Froid) 第二道菜 汤(Potage) 第三道菜 热开胃头盘(Hors-d'oeuvre Chaud) 第四道菜 鱼(Poisson) 第五道菜 主菜(Grosse Piece) 第六道菜 热盘(Entree Chaude) 第七道菜 冷盘(Entree Froide) 第八道菜 雪葩(Sorbet) 第九道菜 烧烤类及沙律(Roti&salade) 第十道菜 蔬菜(Legume) 第十一道菜 甜点(Entremets) 第十二道菜 咸点(Savoury) 第十三道菜 甜品(Dessert)
Grape juice during the fermentation process, the time of leaching skin controls the wine clear and moving color and content of tannin in wine;Fermentation is completed, need to be drowned in the slag extracted wine fermentation tank bottom, it is a process of slow and patient;Next is to select the best quality wine, at the same time, combination of different varieties of wine in perfect proportion.Such not only can promote the quality of the wine, also can keep the grape varieties under different flavors, and can be combined with a more unique delicious taste.
法国饮食文化英文版
French cuisine is extremely diverse, with only the Chinese having similar variety in their food. This variety is supported by the French passion for good food in all its forms, France's extraordinary range of different geographies and climates which support the local production of all types of ingredients, and France's long and varied history. In many ways, an understanding of the culture of French food is an understanding of France itself.Meals range from the very basic, such as the traditional baguette plus cheese plus inexpensive wine, to very elaborate affairs that can involve a dozen courses and different wines consumed over several hours. Obviously, the latter type of dining is exceptional for most people. However, it is this more sophisticated dining which is typically found in "French restaurants" outside France, giving many foreigners the mistaken impression that French food is heavy and complicated. In fact, much of the French cuisine is fairly simple, relying on high quality fresh ingredients and loving preparation rather than complex recipes.It is common in much of France to take a two hour break for lunch, with many working parents (particularly in villages and smaller towns) returning home for lunch. In some areas, mainly in the south of France, even longer lunch breaks are taken. Due to the long lunch break, businesses which close for this period typically reopen around 2PM or so and then stay open until about 7PM.Regional influences on French foodAlmost all the famous French dishes are regional specialities, some of which have become popular throughout France (such as Coq au Vin and Foie Gras) while others are mainly enjoyed in the regions in which they originate. Although regional specialities are often offered throughout France, the quality of ingredients and preparation is often superior in their region of origin.Each region, in addition to boasting local specialities, also has a general style of cooking and choice of ingredients. For example, in Provence the food typically features olive oil, herbs and tomatoes. The evolution of regional cooking styles has been influenced by:Local availabilityThe French, a nation of gourmets, know that the best food is made from local ingredients, which are fresher and of better quality than items which have been transported long distances. Consequently, coastal regions (such as Brittany and Normandy, on the northwest coast of France) will favour sea fish and will use it more often and in more varied ways than inland areas. Likewise, areas where fruit or herbs grow easily, will incorporate these into their local cuisine.Neighbouring countries and immigrationAreas of France which border on other countries have incorporated some of the cuisine of their neighbours. It is not surprising to find Italian dishes near the Italian border. More notably, the French region of Alsace is similar to Germany in its food (sauerkraut ispopular) and wine, partly due to it currently bordering on Germany and partly due to it having been part of Germany at various points in its history (the border has moved back and forth with various wars). In parts of the south which have a large North African immigrant population one can enjoy the cuisine which they have imported from their original countries.History and economic conditionsThe culture, lifestyle and economic conditions over a long period of time have formed the development of local food traditions. The rich meat dishes and cream sauces of Burgundy are not only due to Burgundian excellence in raising cattle, but in large part to the economic prosperity of this region over several centuries. On the other hand, mountain regions excel in firm cheeses, which allow food to be preserved over the long and difficult winters, and can be produced from mountain livestock which historically were the main means of support for many families in economically limited areas.In all parts of France one will find a range of dishes, both in restaurants and in homes, which extends far beyond the regional specialities. However, in much of France the regional influences in terms of ingredients and cooking are marked. The most available food and the best cooking tend to be those produced from local ingredients and using local recipes. Therefore, the decision of where to visit or live in France tends to influence which types of food one will enjoy.The French Mediterranean uses olive oil, herbs and tomatoes in many of its dishes. The cuisine of northwest France uses butter, soured cream (crème fraiche) and apples. The cuisine of northeast France (Alsace, and to a lesser extent Lorraine) has a strong German influence which includes beer and sauerkraut. Throughout the south in general there tends to be more use of vegetables and fruit (in part due to the favourable climate). Near the Atlantic coast and the Mediterranean there is a greater consumption of sea food, while inland areas favoured by rivers (e.g. the Loire valley) use more fresh water fish.The Italian connectionAny discussion of the influences on French cuisine would be incomplete without recognising the historical contribution of Italy to the development of French cooking. In 1533, Catherine De Medicis (a Florentine princess) married Henry duc d'Orleans (who became King Henry II or France). At this point, France was not know for its food or food culture. Catherine brought an entourage of Italian chefs with her to France, who introduced to France a variety of dishes, food preparation and dining practices. Although France and Italy obviously have evolved very different food cultures, both before and since this contribution, much of France's current food culture can be traced back to this time.Cooking stylesEvery region of France has its own distinctive traditions in terms of ingredients and preparation (see France Regions for further information). On top of this, there are threegeneral approaches which compete with each other:Classical French cuisine (also known in France as cuisine bourgeoise).This includes all the classical French dishes which were at one time regional, but are no longer specifically regional. Food is rich and filling, with many dishes using cream-based sauces.Haute cuisineIt is classical French cuisine taken to its most sophisticated and extreme. Food is elegant, elaborate and generally rich. Meals tend to be heavy, especially due to the use of cream and either large portions or many smaller portions. There is a strong emphasis on presentation (in particular, vegetables tend to be cut with compulsive precision and uniformity). The finest ingredients are used, and the meal is correspondingly expensive.Cuisine Nouvelle.This style developed in the 1970s, as a reaction against the classical school of cooking. The food is simpler and lighter. Portions are smaller and less rich; the heavy cream sauces of the classical approach are particularly avoided. Cooking is less elaborate and quicker, with more emphasis on local and seasonal ingredients.Cuisine du terroir.This focuses on regional specialities and is somewhat more rustic in nature. Local produce and food traditions are the main focus.Each of these three traditions are strongly represented in France, with each having its supporters and specialist restaurants. At the moment, Cuisine Nouvelle is less popular than it was, while Cuisine du terroir has grown in popularity in recent years.Wine and cheeseAside from bread and water, the most common accompaniments to a French meal are wine and cheese. Unlike other countries, in France wine is considered a standard part of everyday meals, and is neither expensive nor reserved for special occasions. With everyday meals, ordinary wines are served, although it is expected that the style of wine match the style of food.In addition to its use in cooking, cheese is often served as a course in itself. In this case, it is served after the main meal but before dessert. This typically consists of a platter with three or four different cheeses, from which guests can slice pieces according to their preferences. Sliced bread (e.g. slices of a baguette) are typically provided at the same time.Restaurant guidesThe most famous and successful restaurant guide in France is the Michelin Guide Rouge, which has approximately 50% market share. It has enormous influence; the award of asingle star by the Guide Rouge to a restaurant can add 25% to its turnover and the loss of a star can mean financial ruin for a restaurant.The Guide Rouge is both a restaurant guide and a hotel guide, although its better known for the former. For the towns in the Guide Rouge there is a list of the main tourist attractions and for the larger towns there is a map. In addition to having one in the house it is handy to have one in the car (e.g. if you are unexpectedly delayed on a journey and need to find a good local restaurant).Although the Guide Rouge does not provide exact details on the criteria they use for rating restaurants, there are a number of factors beside the quality of food: service, atmosphere and value are some of the other considerations. This perhaps explains our experience that not all restaurants with the same overall rating have the same quality of food, one restaurant may have tremendous atmosphere and average food while another with the same rating may have exceptional food but little atmosphere. The Guide Rouge sometimes makes a few comments under a recommended restaurant; these are worth reading as they give an indication of what aspect of the restaurant impressed the reviewer. The comments sometimes note specialities of the house, which are often the best items on the menu.参考译文：法国的美食是非常多样的，只有中国有与之匹敌的食品种类。
法国美食文化(英文版)
About France
• mentioned France ,we usually think of perfume , fashionable dress,romantic and food.
Before arriving in France, you should know, food here is defined as a kind of art
Here are some famous food in
Frence
Foie gras
Snail
Oysters(生蚝)
Here is one thing every Frenchman will not forget at
the table .That's
w i ne
• Wine in France has a long history.You can find many famous Winery in France,like Chateau Lafite Rothschild（拉斐庄）.
Fifth:coffee
• Satisfied, the French usually drink a cup of coffee, they think it can lift the greasy
• Finally, let me use the
famous Burgundy wine goulash place(勃 艮第红酒烩牛肉) to
• I really do not know how to describe this dish , it is really delicious.
end my food tour
The materials
法国美食英文介绍中英对照
法国美食英文介绍中英对照1France is renowned worldwide for its exquisite cuisine! The French culinary scene is a paradise for food lovers. Let's explore some of its famous delicacies.The French Escargot, or baked snails, are a classic. They are usually served in a special dish with garlic and butter. The snails have a chewy texture and a rich, buttery flavor. How amazing! （法式焗蜗牛，通常盛在特制的盘子里，配有大蒜和黄油。
蜗牛口感有嚼劲，味道浓郁，充满黄油香。
太美妙了！）The Foie Gras, a luxury dish, is known for its smooth and creamy texture. Made from the liver of specially raised geese or ducks, it melts in your mouth. Isn't it wonderful? （（法式鹅肝，这道奢侈的菜肴以其光滑细腻的口感而闻名。
由特别饲养的鹅或鸭的肝脏制成，入口即化。
难道不奇妙吗？）The Macaron, a colorful and sweet treat, has a crispy shell and a soft, moist filling. Made with almond flour, sugar and egg whites, it comes in various flavors. So delightful! （马卡龙，这种色彩缤纷的甜食，有着酥脆的外壳和柔软湿润的内馅。
cuisine法国饮食文化英文版
Italy and French cuisineGood afternoon, everyone, we today talk about food in Italy and French. I know it’s hard to understand it, which only through human senses, like taste, smell, touch, and eat can be impressed. So the aim of our ppt is make you know everything of something, not something of everything. My topic divides into 2 big parts, Italy and France, and there are almost 3 listed cuisines in each.Part 1 Italy1) When it comes to Italy food, the first occurs to us should be Spaghetti. Before we know it, we should know pasta, a food made from a mixture of flour, water, and sometimes eggs that is formed into different shapes (such as thin strips, tubes, or shells) and usually boiled(面条的统称), and spaghetti is one kind of it. There are over 130 pasta.Alphabets - 字母面，通常字母面是用来放在汤里起点缀作用的。
Macaroni---通心粉，短于4CM才叫通心粉，大了就是另外的种类了。
法国美食文化(英文版)
• Before dinner, the French like to drink an aperitif.It's usually wine ,champagne or juice.
13
Secend: Appetizer
• The so-called appetizer, usually salads, seafood, and soup.It will not so much ,just "warm up"
France Food
1
About France
• mentioned France ,we usually think of perfume , fashionable dress,romanti c and food.
2
Before arriving in France, you should know, food here is defined as a kind of art
14
Third: main course
• French eat the beef ,drink the red wine at the main course.
15
fouth : Dessert
• French desserts is quite wellknown including a variety of cakes, ice cream and cheese
3
Here are some famous food in Frence
Foie gras
4
Snail
5
Oysters(生蚝)
6
Here is one thing every
法国美食 英文版
Seating arrangementsthe guest of
honor woman
↗ቤተ መጻሕፍቲ ባይዱ
male female male
Host
Hostess
female male female
↗
the guest of honor man
Tablewares
Tablewat res
Tableware 餐具
contents
❖蜗牛（snail） ❖葡萄酒(wine) ❖奶酪（cheese） ❖鹅肝酱（foie gras） ❖面包(bread）
The snail
Table manner the guest of honor man Seating arrangements Westerners treat with a long table, men and women sit in the owner at both ends, and then the guest of honor men and women in the press and the general order of the guests seating arrangements. Westerners treat with a long table, men and women sit in the owner at both ends, and then the guest of honor men and women in the press and the general order of the guests seating arrangements. Then a delicious dessert will appear at the table . The order of dishes in the West Table manner For the main or meat course, the English keep the fork in the left hand, point curved downward（弯曲向下）, and bring the food to the mouth either by sticking the points onto it or in the case of soft vegetables, by placing it firmly on the fork in this position with the knife. The next dish is the main course,it usually is a beefsteak . Table manner Seating arrangements the guest of honor woman Then a delicious dessert will appear at the table . Tableware 餐具 鹅肝酱（foie gras） Westerners treat with a long table, men and women sit in the owner at both ends, and then the guest of honor men and women in the press and the general order of the guests seating arrangements. Seating arrangements How to use knives and forks Table manner the guest of honor man After the starter you will get a bowl of soup. 鹅肝酱（foie gras） Dinner start with a small dish, which is often called an a starter . 鹅肝酱（foie gras） the guest of honor man Tableware 餐具 For the main or meat course, the English keep the fork in the left hand, point curved downward（弯曲向下）, and bring the food to the mouth either by sticking the points onto it or in the case of soft vegetables, by placing it firmly on the fork in this position with the knife. For the main or meat course, the English keep the fork in the left hand, point curved downward（弯曲向下）, and bring the food to the mouth either by sticking the points onto it or in the case of soft vegetables, by placing it firmly on the fork in this position with the knife. Then a delicious dessert will appear at the table .
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• they have loads of cheese as well
• "Tartines", which is toast with jam, is a typical French breakfast loved for its simplicity and the sweet flavor that goes well with coffee.
• What is the average time for the French eat lunch is 35 minutes. If you are in a restaurant, will be more than 3 minutes. While dining at the office computer words, 29 minutes. • There are 41% French lunch time is about 30 to 60 minutes, only 8% of French people to lunch time extended for more than an hour, whereas 7% of French lunch time less than 10 minutes.
• As well as bread, the classic French breakfast includes croissants (or pain au chocolat or pain au raisin), again with jam. Croissants are not to be buttered, because they are already one-third butter and to add more would be absurd. • To drink: tea is common, hot chocolate even more so, especially for childre; but the normal drink is coffee. french coffee during the rest of the day is inclined to be strong and small in quantity; breakfast coffee is brewed weaker (almost to American taste) and further diluted with hot milk. It is often drunk from a bowl rather than a cup. • Mind you eat up all the bread and all the croissants; if they are the real thing and not cheap supermarket substitutes, you'll want to - and they'll be stale by lunchtime anyway.
SECOND.Starters（前菜）
• The starters include salad, cold dishes, seafood and vegetables (meat) soup, the amount is not large, it's like "warm-up". When ordering the seafood plate, with oysters（生蚝） and shrimp （虾）. The waiter may also give you the lemon and mayonnaise（蛋黄酱）. French people often say, when you squeeze the lemonade on the fresh oysters, it will slightly quiver. Eating oysters with lemon is to cover the smell of seafood, like the Chinese eat seafood with vinegar; as to the mayonnaise, it is said that is because eat raw seafood, the vitamin B of the body will be lost, but it can make up with mayonnais• Before the dishes are served, the waiter will put away the knives, forks and plates, then serve the main course you ordered. The French love eating steak with a cream and pepper steak sauce, plus a glass of mellow wine. The salmon（鲑鱼） is eaten with white wine and rice.
• A piece of baguette with butter or jam is a French breakfast. • Some French people accompany their bread/toast/croissants with a bit of fresh fruit or yogurt. • Many French people will reach for the coffee before the breakfast plate. While the default type of coffee in France is espresso (if you ask for un café in a restaurant, you will get an espresso), it is common to ask for a café au lait at breakfast. This coffee is served in a large, rounded bowl or mug, and has a lot of milk added to it. Other options are tea or hot chocolate.
• Croissants are a common weekend breakfast.
• "Pain au chocolat" is a well-loved luxurious breakfast in France, especially by children. On weekends especially, chocolatefilled croissants (although they are not the same shape as a traditional croissant) may be bought for the children.
FRANCE
FRENCH BREAKFAST
• Well, obviously, they eat what they feel like; but the CLASSIC French breakfast is a simple affair based on fresh bread. • Note the word FRESH. The French favour a light, white, crusty bread, which goes stale in only a few hours. The cure for this is to make the loaves thicker; this changes the ratio of crust to crumb, surface area to interior volume; it is the bread near the surface that goes stale first, and in doing so helps to preserve the interior. It follows that people who live a long way from a bakery buy, once a week, loaves up to a foot thick; while Parisians, for example, who are seldom more than 200 yards from a bakery, can buy fesh bread for each meal, and very thin, crispy loaves. • The bread most favoured for breakfast is the BAGUETTE, a loaf about two feet long and two to three inches wide. For breakfast, this is cut into TARTINES. segments six inches long split through the middle, on which is spread butter (real butter) and a conserve, usually strawberry or apricot jam. The Tartine, be it noted, is an exception the the usual French rule that bread should be broken rather than bitten.
French Dinner
French Dinner
FIRST.Aperitif（开胃酒）
• Before dinner, the French like to drink an aperitif, especially at a party. An aperitif can be wine, champagne, cocktails , fruit juice soda water and so on. Some people like to drink a glass of champagne before a meal, they won't drink strong alcohol drinking. They will have some appetizers when drinking, such as pistachios （开心果）, almonds（杏仁）, peanuts, olives, cheese etc.. Appetizers（开胃菜） are usually not too greasy, they will make you a good appetite although you only eat a little.