Food Culture of France(法国饮食文化)
法国饮食文化
法国饮食文化法国各地大约出产450多种不同风味的奶酪。
图为法国6个地区的奶酪特产。
鹅肝是法国西南部的传统名菜牛角包是个很受欢送的法国式面点法国料理〔法语: Cuisine française, IPA: [kɥi. zin fʁɑ.sɛz]〕是一种源于法国并在全世界广为流传的烹饪系统，法国君主具有较强的王权，在路易十四时到达顶峰，宫廷豪华风气在饮食上非常讲究，各种烹饪方法通过效仿的贵族流入民间。
法国烹饪重视烹饪方法和就餐礼仪，法国盛产葡萄酒〔法语：vin〕和奶酪〔fromage〕，成为法国烹饪必不可少的调料，法国各地大约出产450多种不同风味的奶酪，每一种奶酪以最先创造其做法的村镇名命名，有的村镇如Camembert在任何普通地图中都找不到，但在任何一本法语词典甚至英语词典中都能找到这个代表奶酪名称的词。
法国烹饪在各地区根据其特产也具有不同的特色，南方沿海多使用橄榄油，南方和西方沿海多水产，北方和东方那么多肉食，总的说法国人不太喜欢素食。
法国比拟具有特色的食品有：青蛙腿〔grenouille〕、炖鸡〔coq au vin〕、法国蜗牛〔escargot〕；主食主要是面包，具有法国特色的面包有牛角包〔croissant〕和棍式面包〔baguette〕。
法国人就餐非常讲究礼仪，一般用长条型餐桌，男女主人各坐餐桌两头，家中其他成员或客人在餐桌两旁按从女主人一侧向男主人一侧重要程度递减方式排列，餐具使用各种不同形状的餐刀、叉子和勺子，用餐盘就餐，桌面上只能存在一道菜，撤去前一道才能上第二道，但餐具根据本次用餐情况全部摆放到就餐人餐盘两侧，从外到里使用。
一般第一道菜是开胃浓汤〔soupe〕，然后是冷盘〔hors-d'œuvre〕，接着才是主菜〔plat de résistance〕，最后是甜点〔dessert〕，面包随时取用，比英美人消耗多。
餐前喝利口酒，餐中水产和禽类菜配干白葡萄酒。
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。
法国传统美食全解析
法国传统美食全解析法国是一个以美食闻名世界的国家，拥有许多诱人的传统美食。
本文将为您详细介绍法国传统美食的种类、特点以及享用方式，让您对法国美食有一个全面的了解。
一、法国传统美食的概述法国传统美食多样而丰富，以其精致的烹饪工艺和优质的食材而著称。
法国人民对于食物有着非常高的要求，他们注重食物的味道、外观和质地，追求美食带来的愉悦享受。
二、主要的法国传统美食1. 法式面包法国的面包是世界闻名的，它们的外皮金黄酥脆，内里柔软有嚼劲。
法式面包在制作过程中采用天然酵母发酵，使得面包更为香甜，口感更加丰富。
在法国，人们常常将面包作为每餐不可缺少的食物。
2. 法式奶酪法国拥有超过400种以上的奶酪品种，其制作工艺和种类繁多。
法式奶酪以其丰富的口感和浓郁的风味而受到全球食客的喜爱。
在法国，人们通常在正餐后或作为开胃菜时食用奶酪，搭配面包和红酒品尝。
3. 法式蜗牛法国蜗牛是法国菜肴的代表之一，具有独特的口感和味道。
法式蜗牛通常会以黄油、大蒜和香草蒸煮，再用酒精烹饪，使其味道鲜美可口。
法国人常常将法式蜗牛作为开胃菜或主菜享用。
4. 法式卤肉法式卤肉是一道传统的法国菜肴，它以猪肉或鸭肉为主料，经过漫长的烹饪过程，使肉质酥软入味。
法式卤肉通常搭配土豆泥或蔬菜一同食用，让人们尽情享受肉质的鲜嫩和汁水的美味。
5. 法式鹅肝酱法国的鹅肝酱以其丰富的口感和浓郁的味道而著名。
制作过程中，鹅肝经过特殊处理后，与各种香料和佐料混合制成酱料。
法式鹅肝酱通常作为开胃菜食用，供应时搭配面包或饼干一同享用。
6. 法式甜点法国的甜点种类繁多，其中最为知名的莫过于马卡龙、泡芙和克莱尔。
这些甜点以其细腻的质地、浓郁的香味和精心的装饰而受到人们的喜爱。
法国人通常在下午茶或作为正餐后的甜点时享用这些美味的法式甜点。
三、法国传统美食的享用方式法国人对于用餐有其独特的习惯和仪式感。
在法国，人们通常会用较长的时间来享用美食，尽情品味和欣赏食物的美妙。
他们注重用餐的仪式感，常常会使用漂亮的餐具和精美的摆盘来增加用餐的乐趣。
法国民俗文化介绍
甘甜的红酒和鲜美的海鲜
法国是世界著名的葡萄酒产地，其生产葡萄酒的 历史悠久。法国最古老的超一级酒庄是吕萨吕斯 酒堡。法国法律将法国葡萄酒分为4级：法定产 区葡萄酒、优良地区餐酒、地区餐酒、日常餐酒。
法式香煎鹅肝
二、法国时装
首度登上巴黎时装周T台的中国服装设计师 ——谢锋 2000年他创立JEFEN品牌，开 始推出个人设计成衣的第一季 春夏女装。自此中国同巴黎时 装周结缘，这个突破鼓舞着中 国时装设计产业的发展，相信 在不久的将来世界的舞台也会 成为中国人的舞台。
普罗旺斯是个区域，不是一个城市，所以在火车和机票里是 搜不到普罗旺斯的！ 薰衣草的花语——等待爱情，薰衣草是一种馥郁的紫蓝色的 小花。它就像它的所在地一样具有浪漫的情怀。
波城古堡
波城古堡位于法国普罗旺斯省的波城莱博镇，古堡见 证了一群波城勇士浴血奋战保卫家乡的可歌可泣的故 事。走进古堡可发现古堡是充满欧洲风情的情趣小镇， 古堡残垣断壁上的点滴青苔视乎在诉说着城堡曾经的 辉煌过往。 如果把阿维尼翁比作普罗旺斯的入口，那莱博镇的波 城古堡则是这一地区的坚实堡垒。相对较高的海拔注 定了这里在中世纪或者更早时期始终保持着战场利用 率第一的纪录。 波城古堡的入口处是波城历史博物馆（Musée dHistoire des Baux），展示城堡当年鼎盛时期的历 史资料与文物，站在城堡顶端，环顾四方，亚耳古城 等周边风光尽收眼底，据说北方的地狱谷（Va dEnfer）是触发但丁撰写《神曲· 地狱篇》的地方。 现在的城堡只剩下断壁残垣，只有外围建筑尚存。在 城堡中有两个鸽房，密密麻麻的鸽笼像蜂巢一样排列。 以前大部分鸽子会被端上贵族们的餐桌，少部分会成 为信鸽，为远近的联盟军队传送情报。
（二）埃菲尔与玛格丽特
玛格丽是一个美丽而倔强的姑娘，有着一双清澈的眼睛，古斯塔夫·埃 菲尔深爱着这位姑娘。在他最沮丧的时候，她握着他的手说：“埃菲尔， 不要放弃，我相信你一定能够成为一名建筑工程设计师，一定能设计出 闻名于世的建筑。而且我要听你在那座建筑上对我说你爱我！”望着玛 格丽清澈而倔强的眼神，埃菲尔重重地点了点头。
法国文化习俗介绍
法国文化习俗介绍对于成功申请法国留学的同学来说，想要更好的适应法国生活，需要了解法国的文化习俗，下面小编就给同学们介绍一下法国的文化习俗，希望能提供一些帮助，欢迎阅读。
首先讲“食”，中国人说“民以食为天”，法国人在饮食方面投入的精力和金钱，比我们花的心思一点儿都不少。
在法国人的生活中，奶制品非常重要，有奶酪、奶油、牛奶、酸奶、黄油等，各类奶制品又分为不同口味。
另外，法国的菜品也分为：精致类、平民类、地方类和即席类等。
法国人讲究品酒，有红酒、香槟、啤酒等，餐桌上一般先喝开胃酒，吃饭时是红酒配红肉(比方牛肉、羊肉、猪肉)，白酒配白肉(比如鱼肉、鸡肉)，饭后上甜点，甜点一般配甜餐酒。
法国的吃喝独具特色，形式多样，不一而足。
其次是“穿”，法国人的穿戴讲究品位，正式场合穿西装与礼服，朋友聚会穿着大方而得体。
老年人注重传统风情，尤其是上了年纪的老妇人，生活中喜爱穿裙子;中年人上班族职业装，下班休闲装：年轻人穿衣戴帽相对随便，但并不是“乱穿衣”，而是突出个性，从他们随便的着装中，你可以看出每个人的性格和修为。
交际礼仪，法国是一个讲究礼仪的国度。
有一定社会身份的场合，客人要施“吻手礼”。
生活当中，人们见面以“贴面礼”表达有好和尊重，很多人也习惯行“握手礼”，不过握手时间不应过长，也不要握住对方的手使劲晃动。
一般是女子向男子先伸手，年长者向年幼者先伸手。
信仰禁忌，法国人大多数信奉天主教。
生活中禁忌“13”和“星期五”，颜色忌讳黄色和墨绿色，动物不多谈孔雀与仙鹤，认为鸡是吉祥物，认为菊花、杜鹃花和核桃是不祥之物。
法国人的节日假期繁多，宗教节日有圣诞节、复活节、耶稣升天日及降临日等，法定假日有元旦、国庆、劳工节、一战和二战纪念日等。
再加上每年五周的带薪假期，法国人可以说放假的时间不必上班的时间少。
另外，还有各种文化节日，文化遗产日、音乐节、电影节、戏剧节、舞蹈节等，举不胜举。
法国饮食文化介绍
法国菜可分为多个流派，如巴黎菜、普罗旺斯菜、布尔乔亚菜等。每个流派都 有其独特的烹饪技法和代表性菜品，体现了法国不同地区的饮食文化特色。
法国著名美食及其制作方法
01
蜗牛
蜗牛是法国菜中的经典美食之一。制作方法通常是将蜗牛煮熟后，搭配
大蒜、黄油等调料进行烩制，口感鲜美。
02 03
鹅肝
鹅肝是法国菜中的奢侈品，以其细腻滑嫩的口感而著称。制作方法通常 是将鹅肝浸泡在牛奶或葡萄酒中，去除腥味后，用小火慢煎至金黄色， 搭配水果或酱料食用。
法国菜以其精美的摆盘和 丰富的色彩而著称，体现 了法国人对艺术和美学的 追求。
对食物的尊重
法国人非常尊重食物，他 们认为食物是大自然的馈 赠，应该被精心烹饪并以 感恩的心态享用。
04
法国葡萄酒文化
法国葡萄酒的种类与特点
红葡萄酒
以黑皮诺和赤霞珠为主要 品种，色泽深邃，口感丰 富，单宁含量高，适合与 红肉和奶酪等食物搭配。
创新融合多元的饮食元素
随着全球化的发展，法国饮食文化在传承经典的同时，也不断创新融合多元的饮食元素，如引入其他国家的食材和烹 饪技术，创造出新的美食体验。
推动饮食文化的可持续发展
法国饮食文化还注重推动可持续发展，倡导使用本地、有机和环保的食材，减少食物浪费和塑料污染等 环境问题，为未来的饮食文化发展提供了新的思路和方向。
搭配
法国美食的搭配非常讲究，通常会根据菜品的口味和风格来 选择合适的酒水或饮料。如红酒搭配红肉、白酒搭配海鲜等 。此外，法国菜还注重餐酒与食物的相互提升，让用餐体验 更加完美。
03
法国餐桌礼仪与习俗
法国餐桌礼仪的基本规则
入座顺序
在法国，餐桌上的座位通常是根据客 人的重要性来安排的，最重要的客人 会被安排在主人的右边。
法国美食文化
法国美食文化
法国美食文化是世界上最著名的饮食文化之一。
法国的美食文化源远流长，可以追溯到中世纪。
从那时起，法国烹饪就已经成为贵族和皇室宴会的标志。
如今，法国美食在世界各地享有盛誉，是法国文化的重要组成部分。
法国的美食文化融合了多种不同的影响，包括罗马、意大利、西班牙和阿拉伯等文化。
法国的菜肴通常以面包、奶油、酒、芳香香料和各种海鲜和肉类为基础。
法国菜肴的特点是色泽鲜艳、风味浓郁、口感丰富，通常需要长时间烹调和精细的制作技巧。
法国的著名菜肴包括鹅肝酱、鹅肝饼干、蛤蜊、蜗牛、鸡肉腿、鹅肉、牛肉卷、薄饼、奶酪和各种甜点等。
法国美食也以其伴餐的美酒而闻名，包括香槟、波尔多红酒、勃艮第葡萄酒和罗讷河谷葡萄酒等。
法国人非常重视用餐，通常会花费很长时间享受美食和社交。
他们也非常注重饮食的质量和品味，追求美食的完美和优雅。
总的来说，法国美食文化是世界上独一无二的，不仅充满了历史和文化的传统，也是法国人生活品质的体现。
- 1 -。
法国饮食文化特点简介
法国饮食文化特点简介
法国的饮食文化因其丰富多样的美食、精致的烹饪技艺和深厚的传统而著名。
以下是法国饮食文化的一些主要特点：
1. 高品质食材：法国以其高品质的食材而闻名，包括新鲜的水果、蔬菜、奶制品、鱼类和肉类。
农产品的产地和质量受到严格监管，确保了食材的新鲜和可追溯性。
2. 烹饪艺术：法国人对烹饪的热爱可追溯到几个世纪前。
他们以其独特的烹饪技巧和复杂的食谱而自豪。
法国的大厨以创造出精致的法国料理而闻名于世，包括博根尼煮法、炖菜、烤面包和各种奶酪。
3. 地区特色：法国各个地区都有自己独特的食物和烹饪传统。
例如，布列塔尼地区以其海鲜和苹果酒而著名，而普罗旺斯地区则以橄榄油、草药和蔬菜为主要食材。
4. 餐饮文化：法国人非常重视用餐体验，餐桌礼仪和餐饮习惯在他们的日常生活中占有重要地位。
他们通常享受长时间的餐桌聚餐，包括多道菜的主餐和美酒。
5. 高品质葡萄酒：法国被认为是世界上最著名的葡萄酒生产国
之一。
法国的葡萄酒种类多样，包括香槟、波尔多、勃艮第和罗讷河谷等。
法国人非常自豪地将葡萄酒与美食相结合，以增强食物的口感。
6. 烘焙和甜点：法国以其精致的烘焙和甜点而著名，如法棍面包、松饼、马卡龙和克莱尔香波。
这些美味的甜点常常成为午后茶点或餐后甜点的选择。
7. 市场文化：法国有许多传统的农贸市场，供应新鲜的农产品和美食。
居民习惯于在市场上购买食材，以确保新鲜和品质。
总的来说，法国的饮食文化强调食材的质量、烹饪的艺术和用餐的乐趣。
它代表了法国人对美食的热情和对传统的尊重。
法国料理不仅是美食，更是一种生活方式。
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Crepes(可丽饼)
Crepe, a kind of pancake, which is thinner than pizza and made of wheat. It's popular in Europe.It not only canbe a base of sweet,but also can be a kind of delicious food.
The Wine
champagne (香槟)
Bacon cream mushroom soup 培根奶油蘑菇汤
Octopus salad 章鱼沙律 Baking pork bone 烤棒骨
Baked Vietnamese prawn with cheese 芝士焗大虾
Thanks!
Food Culture of Franc
e
Julie and Julia
Elegance Romantic Delicious
One of world’s most three famous cooking country
*Seasoning(调料) and characteristic * Emotional appeal(情调) * Food and drink
The French do not live by bread alone. But it doesn’t mean it is not important and famous.It is really special—— special hard!
The Bread
baguette 长棍面包 croissant 牛角面包
French wine is the best wine in the world, it can also be classified into three types, red wine rose wine and white wine. And it is contact with French food culture .
They like: The type of food:
Bread cakes frozen food cooked food meat Cheese wine pork beef mutton chicken fish shrimp egg stewed intestines (卤肠子) vegetable dish Fruit (especially pineapple)
The Cheese
Besides Frenchmen are fond of cheese,cheeses with different taste reach more than 400. It’s consumption quantity ranks first in the world, therefore France was given the name of “ Kingdom of Cheese”.
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 became a main course, suitable with red wine.
Flavor is:
strong or light Fresh tender They don’t like spicy flavor. Coogking carefully,just like making an artwork.
Emotional appeal(情调)
The French also pursue the dining atmosphere, they always have their meal with the exquisite tableware(餐具), candles,flower and elegant environment.
Romantic and Elegance
argot(食用蜗牛), a preparation of snails which can be served with a variety of sauces is one of the most famous dishes in French cuisine.
Seasoning(调料) and characteristic
Abundant spices：
Hundreds of sauce pepper(胡椒) various drink Often eat raw
thyme(百里香) Rosemary(迷迭 香) Laurel (月桂) parsley(欧芹) tarragon(龙蒿) saffron(肉豆蔻) nutmeg(藏红花) clove bud (丁香花蕾) ……