cuisine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） .
法国的食物英文简介作文
法国的食物英文简介作文French cuisine is known for its rich and diverse flavors, with a strong emphasis on fresh ingredients and meticulous preparation. From crispy baguettes to creamy cheeses, there's something for everyone to enjoy in the world of French food.One of the most iconic French dishes is coq au vin, a hearty stew made with chicken, red wine, and vegetables. The flavors are deep and complex, and the dish is often served with a side of buttery mashed potatoes or crusty bread to soak up the delicious sauce.Another beloved French classic is the croissant, aflaky and buttery pastry that is perfect for breakfast or a mid-day snack. Whether plain or filled with chocolate or almond paste, the croissant is a staple of French bakeries and a must-try for any visitor to France.When it comes to cheese, France is in a league of itsown. From creamy brie to tangy Roquefort, there's a cheese for every palate. Pair it with a glass of wine and some crusty bread, and you have the perfect French snack.No discussion of French cuisine would be complete without mentioning escargot, or snails. While it may sound intimidating, these little mollusks are a delicacy in France, often served in a garlicky butter sauce and enjoyed with a glass of white wine.Of course, no trip to France would be complete without indulging in some decadent desserts. From delicate macarons to rich chocolate mousse, French desserts are a feast for the senses and a perfect way to end a delicious meal.。
西方饮食文化英语
Western cuisine
Italian cuisine is earliest ancestor
French cuisine is king
American cuisine is upstart
cuisine
the origin of Italian
however , the weakness of forks is that they can’t leave knifes to cut food . Therefore the forks and knifes can’t leave each other . Until the 17th century , the British society started to use tricuspid forks , and in the 18th century , the four-tip forks were created .
西方饮食文化英语
direct
euphemize
The way expressing the personal view
Individualism
Collectivist
The way of living
punctual
subconscious
The arriving time
Interpersonal relationship
Red wine glass
White wine glass
Cocktail glass
Basic tableware position
2. Correctly put napkin
The napkin should not only put on the leg, but also should pay attention to fold it in half .when we have a break ,we should put napkin on the chair or press napkin corner by knife and let it hang, never hang it on the back of the chair or put back to the table.
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。
法国著名美食英文介绍
法国著名美食英文介绍French cuisine is renowned worldwide for its rich flavors and sophisticated presentation. From the delicate pastries of Paris to the hearty stews of the countryside, every dishtells a story of tradition and innovation.One of the most iconic French dishes is the coq au vin, a classic chicken braised in red wine with mushrooms, onions, and bacon. It's a testament to the French culinary philosophy of using simple, fresh ingredients to create complex flavors.No French meal is complete without a visit to the patisserie. The croissant, with its flaky layers and buttery richness, is a staple of French breakfast tables. Pair it with a café au lait, and you have the perfect start to the day.For the sweet-toothed, the crème brûlée offers a delightful contrast of smooth custard topped with a caramelized sugar crust. It's a dessert that's both elegant and indulgent, a perfect end to a French meal.The art of French cooking extends beyond the kitchen to the dining table. The French are known for their long, leisurely meals, where conversation and enjoyment of good food are as important as the meal itself.The baguette, a simple loaf of bread, is a symbol ofFrench baking. Freshly baked and crusty on the outside with a soft interior, it's a versatile accompaniment to any meal.Escargot, or snails cooked in garlic butter, may seem an unusual choice, but it's a delicacy that has been enjoyed in France for centuries. It's a bold flavor that challenges the palate and is a must-try for adventurous eaters.Cheese is an integral part of French cuisine, with hundreds of varieties to explore. From the pungent Roquefort to the creamy Brie, each cheese has its own unique characteristics and is often enjoyed with a glass of wine.Lastly, the French love for wine is evident in their gastronomy. Pairing the right wine with food is an art form, enhancing the flavors of both and creating a harmonious dining experience.。
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。
法国食物英文介绍
法国食物英文介绍French cuisine is famous for its rich variety of flavors, techniques, and dishes. From delicate pastries to hearty stews, France's culinary heritage is renowned worldwide. Here are some of the most iconic French foods:Croissants: These buttery, flaky pastries are a staple of French breakfasts. The perfect croissant is light, airy, and slightly crispy on the outside. They are best enjoyed with a cup of strong coffee or hot chocolate.Quiche: This savory, custard-filled pie can be made with a variety of fillings, such as cheese, vegetables, or bacon. It is a popular dish for brunch or a light lunch.Coq au Vin: This classic French dish features chicken braised in red wine, along with mushrooms, onions, and bacon. The result is a rich, flavorful stew that is often served with crusty bread or mashed potatoes.Boeuf Bourguignon: Similar to coq au vin, this dish consists of beef braised in red wine, along with carrots, onions, and mushrooms. It is a hearty, comforting meal that is perfect for a cold winter's day.Bouillabaisse: Originating from the Provence region, this fish stew is made with a variety of seafood, such as fish, shellfish, and crustaceans. The broth is flavored with tomatoes, saffron, and fennel, resulting in a fragrant and flavorful dish.Foie Gras: This controversial delicacy is made from the liver of a duck or goose that has been specially fattened. It is often served as a pâté or in terrine form, and istypically enjoyed with toast or brioche.Ratatouille: This colorful vegetable stew is made with tomatoes, eggplant, zucchini, onions, and peppers, along with a variety of herbs and spices. It is a popular vegetarian dish that can be enjoyed on its own or as a side dish.Crème Brûlée: This creamy, vanilla-flavored dessert is topped with a layer of caramelized sugar, creating a satisfying contrast of textures. It is a popular dessert in French restaurants around the world.Macarons: These delicate, colorful almond meringue cookies are filled with a variety of flavors, such as chocolate, raspberry, or pistachio. They are a popular treat for special occasions or as a gift.French cuisine is also known for its emphasis on fresh, high-quality ingredients and meticulous preparation. Whether you are enjoying a simple baguette with cheese or a decadent multi-course meal, French food is a celebration of flavor, tradition, and artistry.。
法国菜和文化英语
• 2）.Second, the cooking times for most fish, seafood, game birds, veal, and green vegetables such as snail(蜗牛),black fungus(黑菌),mushroom(蘑菇),asparagus(芦笋),and lobster(龙 虾).
dessert
Snail(蜗牛) Red Wine
2. The history of French food
• The culture of French food has a long history ,according to the legend（传说）， Catherine, a Italian woman, married to Henry Ⅱ,King of France, brought the cookery of cow liver.
The Culture of French Food
L/O/G/O
French food
In France, the collocation of dishes and drinks is considered as an art.
Contents
1. A brief introduction to French cuisine（美食）
• Tenderloin Steak（里脊牛排） and cheese which prevailed in the The Renaissance（文艺复兴） to Franch . Then Louis XIV of France launched the cooking competition, namely the prize of Corden Bleu that popular nowadays. Dictionary of Cuisine become the foundation of Classic French cuisine type.
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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。
Rotini ("Spirals" or "Twists") -螺旋粉。
一般短于4CM。
螺旋形。
Angel Hair, Capellini ("Fine Hairs")- 天使面，细长如发丝，意大利人亲切地称之“天使的发丝”。
Manicotti - 大通心面(袖筒面)，直径很大，内部可填充馅料。
Jumbo Shells -大扇贝面，内部体积大，可填充馅料。
Butterflies -蝴蝶结面，因其形状深受女性的欢迎。
Medium Egg Noodles- 蛋面，扁形。
Medium Shells, Conchiglie- 扇贝面，大扇贝面的缩小版，里面不填馅。
Spaghetti --长面，传统的长条形，也是一般意义的“意粉”Orzo ("Barley") - 粒粒面，饭粒形状。
Vermicelli---细面，区别于天使面，细面一般短于5CM。
Lasagne -千层面(宽面)，一层面一层馅焗制，或者拿去包意式云吞，口感独到。
Radiatore ("Radiators") - 层层面，造型别致精巧。
2) Here I list tow special disserts we were familiar with but not totally get known them. One is Tiramisu. I believe almost each girl would fall in love with it instantly if you got a chance to date with it. Tiramisu is a classic Italian delicacy. It’s rich in taste, just like treasure-hunting, every layer has a different taste. 提拉米苏 (Tiramisu)，在意大利原文里，“Tira”是“提、拉”的意思，“Mi”是“我”，“Su”是“往上”，合起来就是Pick Me Up——拉我起来，带我走的意思；也有另一种解释是说提拉米苏(Tiramisu) 能让人更有精力！当然了，提拉米苏(Tiramisu) 里面又是咖啡又是酒，叫这个名字一点都不奇怪！About its name, it has a story. During world war II, an Italian soldier have to leave their homes to join the army. Deeply loved his wife would like to prepare some sacks for him. However, his family was too poor to provide the food. As a result, his wife only to find out all biscuits, bread and coffee, layer and layer stack up, made into dessert and name it tiramisu. Every time the soldier eats this dessert on the battleground he always think of his home and his beloved wife. So Tiramisu means “taking me away”in Italy. In fact, it takes away not only delicious, but also love and happiness. The soldier brought it, representing his wife’s love to the battleground. In addition, it usually also have another meaning “remember me”, to remember someoneyou loved. Therefore, it is called “the taste of love” that can not be overstated. And that is why many couples like to order a tiramisu in western countries.3)创设于1525年以后的圣芳济教会（Capuchin）的修士都穿著褐色道袍，头戴一顶尖尖帽子。
圣芳济教会传到意大利时，当地人觉得修士服饰很特殊，就给他们取个Cappuccino的名字，此字的意大利文是指僧侣所穿宽松长袍和小尖帽，源自意大利文“头巾”即Cappuccio。
然而，老意爱喝咖啡，发觉浓缩咖啡、牛奶和奶泡混合后，颜色就像是修士所穿的深褐色道袍，于是灵机一动，就给牛奶加咖啡又有尖尖奶泡的饮料，取名为卡布奇诺（Cappuccino）。
英文最早使用此字的时间在1948年，当时旧金山一篇报导率先介绍卡布奇诺饮料，一直到1990年以后，才成为世人耳熟能详的咖啡饮料。
卡布奇诺也和一种猴名有关。
非洲有一种小猴子，头顶上有一撮黑色的锥状毛发，很像圣芳济教会道袍上的小尖帽，这种小猴子也因此被取名为Capuchin，此一猴名最早被英国人使用的时间在1785年。
Capuchin此字数百年后洐生成咖啡饮料名和猴子名称，一直是文字学者津津乐道的趣闻。
干卡布奇诺（Dry Cappuccino）是指奶泡较多，牛奶较少的调理法，喝起来咖啡味浓过奶香，适合重口味者饮用；湿卡布奇诺（Wet Cappuccino）则指奶泡较少，牛奶量较多的做法，奶香盖过浓呛的咖啡味，适合口味清淡者。
Part 2 FranceThe Italian connectionsany discussion of the influences on French cuisine would be incomplete without recognizing 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 known 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.French cuisine is extremely diverse, ranging 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.1)A standard baguette has a diameter of about 5 or 6 centimeters (2 or 2⅓ in) anda usual length of about 65 centimeters (26 in), although a baguette can be up to a meter (40 in) long.The "baguette de tradition française" is made from wheat flour, water, yeast, and common salt. It does not contain additives, but it may contain broad bean flour (max 2%), soya flour (max 0.5%), and wheat malt flour (max 0.3%).[8]Standard baguettes however may contain a certain number of additives.[9] Depending onthose used either in the original flour or those added separately to the bread ingredients, a baguette —or any other French bread —may not be considered vegan or kosher.[2) bread and butter are the best choice. So next is cheese. There are about 400 different types of French cheeses. For a single type of cheese, there are may be several hundred different producers. The cheese from these producers will be somewhat different due to variations in the milk, yeast, and production approach used. Cheese s hould be stored in a cool, dry location. It’s preferable to be wrapped in paper rather than in plastic, as the paper allows it to breathe.Camembert is simply made of cow milk, and tastes far better when creamy, so let is outside of the fridge for a few hours before serving so that you make it softer. Goat’s milk cheese is excellent and will be the ally of most good red wines because it brings out their flavor.Goat’s milk cheese can be very dry, fresh, or creamy: prefer a medium dry one. Fromage frait; jut as above, many people are fond of it and appreciate to have this choice on your cheese board, or just by itself after a heavy meal.3) A truffle is the fruiting body of a subterranean Ascomycete fungus, predominantly one of the many species of the genus Tuber. Some of the truffle species are highly prized as a food. French gourmand called truffles "the diamonds of the kitchen".4) In terms f wine, the vin is the most famous around the world. But we don’t talk about how to taste them, how identify them. We today discuss the French vin Classification.。