法国饮食文化英文版
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.
法国饮食文化英文版
Foie gras （鹅肝酱）
• The famous French food foie gras is the most famous food in French. Foie gras has many kinds of eat , it can be used as food, served with grilled hot bread eaten alone, or mixed with other materials as a appetizer.
Fifth:coffee
• When finish dinner, the French usually drink a cup of coffee, they think it can lift the greasy油腻
Here is one thing every Frenchman will not forget at the table .That's
w in e
• Wine in France has a long history.You can find many famous Winery in France,like • Chateau Lafite Rothschild（拉菲庄） • Chateau Latour（拉 图庄） • Chateau Haut-Brion （奥比昂庄） .
法国餐桌礼仪英文
法国餐桌礼仪英文我们很多恩曲法国，都是冲着法国是一个浪漫的国度，也是一个美食大国。
下面是为大家准备的法国餐桌礼仪英文，希望可以帮助大家!法国餐桌礼仪英文France 法国never discuss money or religion over dinner. Going Dutch is considered “the height of unsophistication”.餐桌上不要讨论金钱或宗教信仰问题。
在法国人眼中，AA制会被视作极其不通世故的。
Tradition: In France, a meal is like a ceremony. People relish it and make it’s a special occasion.文化传统：在法国，用餐就像是一种仪式。
人们享受这一过程，并将其看作是一种特殊场合。
What else to watch: In contrast to the etiquette in Russia, it’s considered good manners to finish everything on your plate.其他注意事项：与俄罗斯的餐桌礼仪相反，在法国吃光盘中餐被认为是一种礼貌行为。
People often cut bread directly on a table cloth rather than on a plate. Tear your bread into bitesized pieces before eating. Taking a bite from the whole piece is very impolite。
人们通常直接在桌布上切面包，而不是盘子上。
吃之前要先将面包撕成小块。
拿着整个面包咬着吃很不礼貌。
世界各国餐桌礼仪英文Japan 日本It is “perfectly” okay to slurp when you eat noodles.吃面时“滋滋”出声是“完全”没有问题的。
France 法国饮食 英文版
• 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.
法国传统小吃英文介绍作文
法国传统小吃英文介绍作文French Traditional Snacks。
French cuisine is famous for its delicacy and refinement. Among the many French dishes, there are also some traditional snacks that are deeply loved by the French people. These snacks are not only delicious, but also represent the unique culture and history of France.1. Croissant。
Croissant is a French pastry that is made of buttery, flaky dough and is typically crescent-shaped. It is a popular breakfast food in France and is often served with coffee or tea. Croissants are believed to have originated in Austria, but they were popularized in France in the 19th century.2. Macaron。
Macarons are small, round cookies that are made of almond flour, sugar, and egg whites. They are typicallyfilled with buttercream or ganache and come in a variety of flavors, such as chocolate, raspberry, and pistachio. Macarons have been a French delicacy since the 16th century.3. Crème Brûlée。
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。
法国的餐桌礼仪(中英对照)
French Table Manners法国的餐桌礼仪（How to put your hands）You should place your napkin in your lap immediately after being seated.坐下后你应该立即把你的餐巾放在腿上.Once the lady of the house places her napkin in her lap, other guests should follow suit. 一旦女主人把餐巾放在膝盖上,其他客人可以效仿。
Règles de Bienséance 礼节（Bread）Your bread should go in the upper left edge of your plate.要将你的面包放在你的盘子的左上角边缘。
Bread is placed directly on the tablecloth, unless it is a formal meal in which bread plates are used. 面包是直接放置在桌布上,除非是正式宴会,才用装面包的盘子。
Code de la Politesse 礼貌的秘诀（Aperitif and toast 开胃酒和烤面包）When the aperitif is served, you wait for the host to give the toast before drinking.在喝开胃酒之前，你应该等待主人为你送上烤面包You should wait for the host to lead the way, whether an aperitif or dinner course. Once everyone has been served a drink, the host will generally make a short toast after which the glass-clinking begins. It is polite to make eye contact as you say, “Santé.”无论是喝开胃酒或是吃晚餐，你都应该等着主人来为你引导。
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Before arriving in France, you should know, food here is defined as a kind of art
Foie gras （鹅肝酱）
• The famous French food foie gras is the most famous food in French. Foie gras has many kinds of eat , it can be used as food, served with grilled hot bread eaten alone, or mixed with other materials as a appetizer.
• First : Aperitif
（餐前酒）
• Before dinner, the French like to drink an aperitif.It's usually wine ,champagne or juice.
Secend: Appetizer开胃菜
• The so-called appetizer, usually salads, seafood, and soup.It will not so much ,just "warm up"
The winery has its owe Vineyard(葡萄 园) and Wine cellar（酒窖）
Champagne（香槟）
Champagne is always used to celebrate bithday , Wedding and some importantculture is contact with wine culture .Before the meal ,a small cup of wine is necessary
the French cuisine will eat 3 hours,at least five steps.
Third: main course
• French eat the beef ,drink the red wine at the main course.
Fourth : Dessert
• French desserts is quite wellknown including a variety of cakes, ice cream and cheese
Here is one thing every Frenchman will not forget at the table .That's
w in e
• Wine in France has a long history.You can find many famous Winery in France,like • Chateau Lafite Rothschild（拉菲庄） • Chateau Latour（拉 图庄） • Chateau Haut-Brion （奥比昂庄） .
Fifth:coffee
• When finish dinner, the French usually drink a cup of coffee, they think it can lift the greasy油腻
French food
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
Snails（焗蜗牛）
escargot, a preparation of snails which can be served with a variety of sauces is one of the most famous dishes in French cuisine.
Oysters(生蚝)