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法国美食英文介绍(法国美食英文介绍图片)

1. 法国美食英文介绍

  西方人饮食强调科学与营养,烹调的全过程都严格按照科学规范行事,菜肴制作规范化,因而厨师的工作就成为一种极其单调的机械性工作。西方的特色食物如下:  1、披萨是意大利(Italy)的传统美食(traditional food)。它是一种由特殊的饼底、乳酪、酱汁和馅料制成的,是最具有意大利风味的食品。  2、长棍面包是法国的特色食物(Characteristics of food)。它拿起来方便(convenient),吃起来可口(delicious)。新出炉的棍式面包外皮金黄酥脆,内里松软可口,一脆一软,越嚼越有味。  3、烤牛排是英国的传统食物。它是由大块带油的生牛肉放入烤箱中烤制而成,做好后再蘸一些西式芥末酱并配以约克热布丁(Yorkshire Pudding)一起食用。  4、汉堡包是英语Hamburger的音译,是现代西式快餐中的主要食物,最早的汉堡包主要由两片小圆面包夹一块牛肉肉饼组成,现代汉堡中除夹传统的牛肉饼外,还在圆面包的第二层中涂以黄油、芥末、番茄酱、沙拉酱等,再夹入番茄片、洋葱、蔬菜、酸黄瓜等食物,就可以同时吃到主副食。这种食物食用方便、风味可口、营养全面,现在已经成为畅销世界的方便主食之一。汉堡热量高,含有大量脂肪,不适合减肥人群或高血压高血脂人群过量食用。  5、热狗(hot dog)是火腿肠的一种吃法。夹有烤肠的整个面包或者三明治也可以直接称作热狗。和狗这个动物本身没有什么联系,只是面包的一种称呼。吃热狗的时候可以配上很多种类的配料。热狗还有其他种的变化。加起司的叫做“起司热狗”,或是直接叫“起司狗”。加了辣肉酱(chili)的叫做“辣狗”。前面两种全加的就叫“辣起司狗”。裹了玉米浆的油炸热狗,而且插了根小竹棒的叫做玉米狗。受各地方不同饮食习惯的影响,热狗会使用不同的材料,传统上使用法兰克福肠。  6、三明治,和三文治都是通过英文单词sandwich音译的。Sandwich是一种典型的西方食品,以两片面包夹几片肉和奶酪、各种调料制作而成,吃法简便,广泛流行于西方各国。  7、蛋挞(Egg Tart),是一种以蛋浆做成馅料的西式馅饼;台湾称为蛋塔,“挞”是英文“tart”的音译,意指馅料外露的馅饼(相对表面被饼皮覆盖,馅料密封的批派馅饼)(pie);蛋挞即以蛋浆为馅料的"tart”。做法是把饼皮放进小圆盆状的饼模中,倒入由砂糖及鸡蛋混合而成之蛋浆,然后放入烤炉;烤出的蛋挞外层为松脆之挞皮,内层则为香甜的黄色凝固蛋浆。初时茶餐厅的蛋挞都比较大,一个蛋挞便可以成为一个下午茶餐。我国香港特区的不少酒楼的点心中也包括蛋挞仔(小型蛋挞)。

2. 法国美食英文介绍图片

1、beefsteak、steak——牛排牛排,或称牛扒,是块状的牛肉,是西餐中最常见的食物之一。牛排的烹调方法以煎和烧烤为主。

2、Pizza——披萨一种发源于意大利的食品,在全球颇受欢迎。比萨饼的通常做法是用发酵的圆面饼上面覆盖番茄酱、奶酪以及其他配料,并由烤炉烤制而成。

3、ketchup——番茄酱番茄酱,为番茄的酱状浓缩制品,以成熟红番茄为原料,经破碎、打浆、去皮和籽后浓缩、罐装、杀菌制成。西餐中运用广泛,中餐烹调中主要用于甜酸味浓的“茄汁味”味型的调制。如茄汁鱼花、番茄兔丁、茄汁里脊等。扩展资料1、法式菜肴法国人一向以善于吃并精于吃而闻名,法式大餐至今仍名列世界西菜之首。法式菜肴的特点是:选料广泛(如蜗牛、鹅肝都是法式菜肴中的美味)。加工精细,烹调考究,滋味有浓有淡,花色品种多;法式菜还比较讲究吃半熟或生食,如牛排、羊腿以半熟鲜嫩为特点,海味的蚝也可生吃。2、英式菜肴简洁与礼仪并重。英国的饮食烹饪,有家庭美肴之称。英式菜肴的特点是:油少、清淡,调味时较少用酒,调味品大都放在餐台上由客人自己选用。烹调讲究鲜嫩,口味清淡 ,选料注重海鲜及各式蔬菜,菜量要求少而精。

3. 法国特色美食小吃英文

西方食物的英语单词有:

 腌熏三文鱼 Smoked Salmon 

腌三文鱼 Marinated Salmon with Lemon and Capers

鲜果海鲜沙拉 Seafood Salad with Fresh Fruit 

 厨师沙拉 Chef's Salad

 金枪鱼沙拉 Tuna Fish Salad 

 奶油蘑菇汤 Cream of Mushroom Soup 奶油胡萝卜汤 Cream of Carrot Soup

 奶油芦笋汤 Cream of Asparagus Soup 番茄浓汤 Traditional Tomato Soup  

法式洋葱汤 French Onion Soup 

 香浓牛尾汤 Oxtail Soup 

意大利蔬菜汤 Minestrone Soup 

蔬菜干豆汤 Hearty Lentil Soup 

牛油梨冻汤 Chilled Avocado Soup 

 红酒鹅肝 Braised Goose Liver in Red Wine 

奶酪火腿鸡排 Chicken Cordon Bleu 

烧瓤春鸡卷 Grilled Stuffed Chicken Rolls 红酒烩鸡 Braised Chicken with Red Wine

 炸培根鸡肉卷 Deep-Fried Chicken and Bacon Rolls 

 烤火鸡配红浆果少司 Roast Turkey with Cranberry Sauce 

烤瓤火鸡 Roast Stuffed Turkey 

 烧烤鸡腿 Barbecued Chicken Leg  

扒鸡胸 Char-Grilled Chicken Breast 

咖喱鸡 Chicken Curry 

4. 法国美食英文介绍PPT

France has a long culinary tradition. French cuisine nowadays is a result of centuries of research, elaboration and perfection. The French are proud of their cuisine. It is an integral part of their culture. Thanks to the interest in the French for good food, the chefs have always been encouraged to elaborate new dishes to satisfy the most discriminating palate.The origins of the success of French cuisine can be attributed to Catherine de Medicis. When she became Queen of France in 1533, she brought her own Florentine chefs from Italy. At this time, Italian chefs were more experienced than French chefs. They introduced new dishes and sophisticated techniques that they adapted to French products. This gave French cooking a real boost, and the country's culinary influence has never stopped.French cuisine is sophisticated, varied, well balanced and based on local and high-quality products. France has established some regulations to protect product names from fraud, and guarantee the origin and product quality to the customer. To carry the prestigious label "Appélation d'Origine Contrôlée" (A.O.C), products must comply with strict rules related to geography, varieties, method of fabrication and other criteria.Unlike other countries, France does not have one national dish. Because each region has its own local products and specialties, it is more appropriate to name regional dishes than a single one. Here is a tour de France of the regional specialties:AlsaceAlsace cuisine is strong and unique. It plays a major part on holidays and at family gatherings. Alsatian cuisine is rich and copious. Most Alsatian dishes are not found in other parts of France. The most famous specialty is Chouchroute, sauerkraut garnished with potatoes and a variety of meats such as sausage, pork or ham. The Baeckaoffe is a one-of-a-kind Alsatian fare baked with white wine usually in a traditional pottery dish only made in the village of Soufflenheim. It's a stew comprised of pork, beef and lamb garnished with potatoes. There are many Alsatian cakes and desserts, but the best is the Kougelhopf, brioche pastry with butter, eggs, raisins, whole almonds marinated in kirsch. At Christmas, bredles and gingerbreads decorate the tables of all Alsatian families. Bredles are cookies of different shapes flavoured with anise, cinnamon or almond.BrittanyBrittany has excellent fresh seafood: Coquilles-St-Jacques (sea scallops), lobsters, langoustes, crabs, clams, shrimps, mussels, and oysters will all be found on the market stalls of Brittany. This region is also famous for traditional crêperies serving wheat crêpes and buckwheat galettes accompanied with cider. La Chandeleur, celebrated February 2nd, is the crêpes day in France. Eating crêpes the day of la Chandeleur will bring a year of happiness!BurgundyA trip to France would not be complete without sampling escargots and frog's legs. Burgundy snails are with the petis-gris snails, the two varieties eaten in France. Escargots à la Bourgignonne are stuffed with garlic butter. Frog's legs are sautéed in butter with fine herbs. The Boeuf Bouguignon is another typical Burgundy specialty. It's a beef stew marinated with Burgundy red wine. The best-known regional product is Mustard de Dijon, secretly produced in the town of Dijon. This strong mustard is used in vinaigrette, sauces and nicely compliments red meat.NormandyNormandy is renowned for the quality of its dairy products and apples. The region is home to the world-known Camembert cheese. Originally made more than 200 years ago in the lovely village of Camembert, genuine Camembert cheese is exclusively produced in Normandy. Apples also play an important part in the Norman cuisine. They are not only used in desserts, but in alcohol and liquors. The region is famous for cider and a strong apple brandy called Calvados. A mixture of Cider and Calvados, the Pommeau de Normandie is another regional beverage. In Normandy, it is tradition to drink a glass of Calvados in the middle of a meal to help digestion. This 200 century-old ritual is called Trou Normand. Nowadays, a Trou Normand is still served in the middle of a meal, but as an apple sorbet soaked with Calvados.ProvenceThe warm and sunny weather of Provence produces high-quality fruits and vegetables whose delicious scents can be spotted in the open markets of Southern France. The basic ingredients of Provençal cuisine are olive oil, garlic and herbes de Provence. Among the typical provençal dishes, Ratatouille is a vegetable stew made out of tomatoes, peppers, zucchinis, onions and olive oil and Salade Niçoise, comprised of lettuce, tomatoes, green beans, tuna, eggs, black olives and anchovies. As Provence is bordered by the Mediterranean Sea, Provençal cuisine also revolves around fresh seafood. Marseille's specialty, la Bouillabaisse (seafood bouillon) and Anchoïade (sauce made of anchovies, olive oil, garlic) are two of the main Provençal specialties.Southwest FranceCuisine of Southwest France is made of produits du terroir. Truffles thrive in the Périgord region. Most popular are the Black Perigord Truffles, rare underground mushrooms known for a unique taste and aroma. Truffles are used in sauces, omelettes and numerous other recipes. The other local specialty of the Southwest is goose. Goose's liver is used to make foie gras, which is a traditional Christmas and New Year dish in France. The cities of Toulouse, Castelnaudary, Carcassonne are renown for their Cassoulet, stew made of sausage and white beans. The region is also home to one of the oldest cheeses, Roquefort. It has been produced in the village of Roquefort-sur-Soulzon for centuries.LyonLyon touts itself as the gastronomic capital of France. The city is home to several world renowned Grands Chefs including Paul Bocuse, Pierre Orsi, Léon de Lyon. Famous professional cooking schools like the Institut Vatel and Paul Bocuse School of Culinary Arts are based in Lyon. Streets are lined with a multitude of small family-run bistros called Bouchons Lyonnais, and these serve traditional Lyonaise food. Local specialities include Andouillette de Lyon (sausage made out of pork chitterlings and marinated with white wine), Quenelles (light dumpling made of fish), and Rosette de Lyon (dry sausage made from leg of pork). Lyon is also known for regional cheeses, such as Saint Marcellin, and locally made chocolates and candies, called Coussins de Lyon (marzipan sweets shaped and decorated like cushions).SavoySavoy features a traditional mountain cooking based on cheese and potatoes. Savoy's cheese-board includes, among others, Tomme de Savoie, Beaufort, Reblochon and Emmental de Savoie. One of the authentic Savoyard dishes is Tartiflette, a gratin of potatoes with reblonchon cheese, onions and bacon bits. Two Savoyard dishes have popularity extended far beyond the Alps: Fondue, half emmental, half beaufort cheese melt with Savoy white wine in a special saucepan and Raclette, raclette cheese melt in a special grill and served with potatoes, delicatessen products and pickles.CorsicaCorsica produces excellent cheese, meats and deli products known for their singular flavour. It is an unspoiled island where pigs, goats and ewes are raised freely. Dishes are prepared with spices exclusively found in the Corsican scrub. Cheese is still made by shepherds using ancestral ways. These factors, combined with a mild climate, produce unique and high-quality products. Many Corsican recipes are prepared with Bruccio, a fresh goat cheese that is only created here. It is used in omelettes, and with pastas, meats, fish or vegetables. Chestnuts are omnipresent in Corsican food. They are used in cakes, pies, donuts and custard tarts.As with all cooking, French cooking is considered an art. And as with any art form, it has roots in the past, but remains in a constant state of evolution. French chefs are always striving to maintain high-quality standards, while also demonstrating creativity.

5. 法国美食英文介绍小学版

黎巴嫩美食采用新鲜、美味的食材和香料,结合了土耳其、阿拉伯和法国的烹饪风格。

黎巴嫩菜的一大特色是素食,并大量使用坚果(尤其是杏仁和松子)和柠檬汁制成的调味料。

黎巴嫩人爱吃鸡肉、羊肉,其中羊肉是首选,因为羊是素食动物,爱吃干净的青草,而不是被人践踏过的杂草,所以黎巴嫩人认为羊是最洁净的动物。

居住在世界各地的黎巴嫩人不断引入了新食材、香料和烹饪手法,黎巴嫩美食以美味和创新在世界上享有知名度。

6. 法国美食英文介绍带翻译

1、法国的饮食往往与艺术相关:法国人通常将美食和艺术结合起来,饮食和艺术相辅相成,互相渗透。国主厨一般都经过专业的训练,他们不仅具备一般厨师的技术,也具有艺术家的天赋。例如在颜色上追求美感,要求百汁百色,给人以艺术美的享受,在满足人们味觉的同时,也给人心灵的触动,使客人流连忘返。

2、法国的饮食追求浪漫情调:法国人天性具有浪漫的情怀。法国人特别讲求用餐时的环境,比如幽幽的烛光、精美的餐具、典雅的环境等等。无论是高档的,还是低档的餐厅,都是经过精心准备的,大都能满足用餐者的心理需求。餐厅本身也讲究空间的效果,服务非常到位。

3、饮食的烹调方式:法国有其独特的烹调方法,以其美味可口出名,且菜肴种类繁多。意大利对法国烹饪发展所做的历史贡献是不可替代的,意大利元素对法国具有强大而持久的影响。

4、法国饮食文化的特点:每一道菜和饮料,与“艺术”是分不开的。晚餐前的开胃酒是不可缺少的。在吃饭时候,酒的类型,甚至颜色都非常讲究。点肉类食品时候用红酒。吃鱼和海鲜喝白葡萄酒,饭后喝一点白兰地酒。不同的酒用的酒杯也是不同的。

5、讲究调料:法国菜十分讲究调料,常用的香料有:百里香、迷迭香、月桂(香叶)、欧芹、龙蒿、肉豆蔻、藏红花、丁香花蕾等十多种。法国菜中胡椒最为常见,几乎每菜必用,但不用味精,极少用芫荽。

调味汁多达百种以上,既讲究味道的细微差别,还考虑色泽的不同,百汁百味百色,使食用者回味无穷,并给人以美的享受。法国菜具有选料广泛、用料新鲜、装盘美观、品种繁多的特点。菜肴一般较生,还有吃生菜的习惯。

7. 法国美食英文介绍中英对照

在社会等级的一端,法式高级饮食席卷全球,不仅是君主们的最爱(包括希腊、比利时和夏威夷新确立的王室),也是各地贵族和有钱人的心头好,至少在他们想展现自己的世界精英身份时,法国菜是必不可少的。在宫廷和俱乐部,只有受邀的客人或会员才能吃到这种美食。但是在饭店、旅馆、铁路餐车和轮船餐厅里,则要花大价钱才能吃到了。

吃法国菜通常意味着做文明人。1828年法国首屈一指的历史学家、即将官拜内政大臣的弗朗索瓦·基佐,曾在索邦大学一系列座无虚席的公开讲座中宣称:“法国一直是中心,是欧洲文明的焦点所在。”基佐的《欧洲文明史》(1828年出版,1846年威廉·黑兹利特将之译成英文)成为法国人的一笔文化遗产,被一代代的法国学龄儿童诵读。19世纪末法国杰出地理学家中的明星——保罗·维达尔·德·拉布拉什,曾说法国“地处文明民族的十字路口”。

这个国家以美食和文明见长,它最著名的美食作家莫里斯·萨扬通常以其笔名“有何不可斯基”为人所知,他曾说法国高级美食“是一种关于礼仪的教育,是一套关于烹饪的体系”,德国、美国则和其饮食一样,是“野蛮的”。世界范围内的王室和贵族都认为,与本民族的中产阶级和工人阶级相比,他们与其他国家的统治阶级有着更多的共同点。这些不同国家的统治阶级共同构成了一个世界性的高级种姓,将他们联系在一起的是他们的文化(其中就包括法国饮食),以及一种共享的愿景,即人类历史在朝向某种形式的文明演进,而许多人都同意法国的成就代表了这种文明的发展方向。

葡萄酒,一种被发明的传统

日本人在1854年被迫向西方打开国门之后,为了实现自己的目标,也决定采用西方文明,包括西式饮食,当时他们的口号就是“文明开化”。就好比贵族阶层的谱系可以追溯至遥远的过去一样,推广者坚称法国饮食继承的文化遗产,也可以穿越中世纪向前回溯至希腊和罗马时期(半路杀出来的泛欧洲天主教饮食可以忽略不计),法国饮食是这一遗产发展的巅峰。

举例来说,葡萄酒是法国仅次于纺织品的第二大出口商品,19世纪晚期科学技术的进步给葡萄酒的生产带来了革命性的变化,但人们在推销葡萄酒时,将酒的醇美归因于葡萄的生长地(即风土条件),以及几个世纪以来的贵族传统。1850年主要的波尔多红酒当中,只有玛歌能在名字前加上“酒庄”这两个字。随后法国的葡萄园主开始在原本的农庄加盖一些哥特风格的高塔,管它们叫酒庄,并且借助于新出现的彩色平版印刷术,将酒庄的图片印在瓶身的标签上。到了1900年,所有领先的波尔多红酒生产商都开始使用“酒庄”这两个字,一名历史学家因此评论道:“就发明传统这一项来说,某些葡萄酒在这一时期经历的过程可以称得上绝佳范例。”

8. 法国饮食文化英文介绍

一、日本人的饮食习俗

日本人的膳食以米饭为主,喜欢清淡、不油腻、味鲜不呈咸味的菜肴。偏爱中国有广东菜、北京菜、上海菜,对不很拉辣川菜也喜欢吃。爱吃牛肉、鸡蛋、鸡肉、海鲜和鱼。尤其喜欢吃生鱼片,吃时配芥末。喜欢吃豆腐、青菜和咸鱼。日本人还爱吃酱汤、酱菜、紫菜和酸梅等。爱吃纳豆(纳豆是我国传统发酵豆制品豆鼓的前发酵阶段产品),近年来,日本人将我国和豆鼓装入胶囊,称为“食前粒”作为对膳食的营养补充。日本人爱喝清酒和我国和黄酒,不喜欢吃肥肉和动物内脏。吃凉菜时喜欢在菜装盘后再撒一些芝麻或紫菜末、生姜丝等,用以点缀和调味。

二、新加坡人的饮食习俗

新加坡人偏爱广东菜和西餐,爱吃的菜肴有:炒鱼片、炒虾仁、油炸鱼、咖喱牛肉等,主食为米饭、包子等。爱吃桃子、荔枝、梨等鲜果,喜食点心。

三、印度人的饮食习俗

印度人的口味特点是淡而清滑,主食是印度烙饼和咖喱饭。喜欢虼的肉类是鸡、鸭、鱼、虾,蔬菜是番茄、洋葱、白菜、菠菜、茄子、菜花,尤其爱吃土豆。印度人喜食咖喱,常用的咖喱粉有二十多种。印度人地烹调时所用的调料繁多,如咖喱鸡要用二十七种调料,炖菜用的调料也很多。

印度人不吃牛肉,不喝酒,但有饮茶的习惯。在日常生活中,印度人有少数人吃猪肉,忌食蘑菇、木耳等菌类。

四、泰国人的饮食习俗

泰国人的主食是大米,副食主要是鱼和各种新鲜蔬菜。早上喜欢吃西餐,烤面包、黄油、果酱、咖啡、牛奶、煎鸡蛋等。爱吃粤菜和川菜。爱吃辣椒,鱼露和辣椒为常用的调味品。喜食民族风味的咖喱饭,有饭后吃水果的习惯。

五、英国人的饮食习俗

英国人口味清淡,喜食鲜嫩、焦香的食物,吃的东西少而精,不爱吃带黏汁和辣味的菜。爱吃烤面包,喜食浓汤、新鲜蔬菜、水果等。爱吃牛羊肉、鸡、鸭、野味。爱喝葡萄酒、啤酒和烈性酒。爱喝牛奶、红茶。现在英国人的饮食习惯正朝有益于健康的方向改变,主要表现为:减少糖和奶油的摄入,增加粮食蔬菜,适当吃牛肉、鱼、禽肉,减少咖啡饮用,多喝果汁及低脂肪牛奶。

由于宗教原因,大多数欧洲人星期五正餐经常吃鱼。欧洲人由于肉类摄入量高,对胆固醇怀有恐惧心理,所以基本不食用动物肝脏。一般来说,带皮、带刺、带骨、脂肪裸露的菜肴也不喜欢吃。

六、法国人的饮食习俗

法国烹调用料讲究,花色品种繁多,特点是香浓味厚、鲜嫩味美,注重色、形和营养。烹调原料非常广泛,如猪、牛、羊肉,家禽、鹅肝,蛋类、香肠,蜗牛、鱼虾、牡蛎等海产品多种新鲜蔬菜。法国是著名的“奶酪之国”,干、鲜奶酪世界闻名,是法国人不可缺少的食品。主食以法式面包为主。法国人酒量惊人,居世界首位。法国的葡萄酒和矿泉水产量很高,质量上乘,香槟酒享誉世界。

七、意大利人的饮食习俗

意大利人喜欢吃通心粉、馄饨、葱卷等面食,菜肴特点是味浓、香、烂,以原味原汁闻名,烹调以炒、煎、炸、红烩、红焖等著称,爱吃牛、羊、猪肉和鸡、鸭、鱼虾等,习惯吃六、七成熟的菜。饭后吃水果,如葡萄、苹果、橄榄等。意大利人每餐通常有两道菜,饮酒略多。

八、德国人的饮食习俗

德国人的早餐比较简单,以面包、奶酪、牛奶为主;午饭是主餐,喜欢吃肉,如牛肉、猪肉、火鸡、鸡、鹅、鸭及野味,并搭配蔬菜,蔬菜以生食、煮食为主;重视晚餐。德国的肉肠种类很多,是日常消费最多的肉制品。德国肉类食品的消费量相当大。德国菜肴口味清淡,果醋被广泛食用,凉拌蔬菜口味偏酸,喜欢吃蛋糕等到甜食,喜欢虼微辣的菜。因存在过敏现象,有些人怕吃味精。喜欢吃中国菜。德国人以嗜饮啤酒而著称于世,年人均啤酒消费量为世界之冠,每年月日10月举行闻名世界的慕尼黑啤酒节。

九、俄国的饮食习俗

俄国和东欧各国的饮食习惯接近,以面食为主,爱吃酸味的食品,酸黄瓜是大众化的菜肴。甜菜汤、黑面包、牛奶都要吃酸的。口味较重,喜欢焖、煮、烩,也吃烤、烧、炸菜,土豆烧牛肉、罗宋汤是著名的“俄式菜”。爱吃青菜、黄瓜、番茄、土豆、萝卜、洋葱、酸白菜、鱼、奶酪、水果,喜食冷火腿、灌肠、黄油、黑面包、黑红鱼子酱。“俄式大菜”享誉世界。俄国人喜欢吃中餐的糖醋鱼、辣子鸡、香酥鸡、烤羊肉等菜肴。俄国人爱喝酒,伏特加是闻名世界的高浓度白酒。

十、美国人的饮食习俗

美国人的饮食比较随便,边吃边谈。喜欢吃西餐,对粤菜也很偏爱。爱吃猪排、烤牛排,糖醋鱼、咕噜肉、烤鸡、炸仔鸡等。爱吃牛肉、羊肉及青豆、菜心、豆苗、刀豆、蘑菇等蔬菜。习惯把酱油、醋、盐、味精、胡椒粉、辣椒粉等放在餐桌上自行调味。美式快餐是美国饮食的一大特色,如肯德基、麦当劳(汉堡包、炸鸡、热狗、炸薯条等),长期食用,影响健康,被国际营养界称为垃圾食品(junk food)。为此,美国政府在1996年公布了“食物指南金字塔”向东方膳食结构靠拢。

9. 法国美食英文介绍简短

英国和法国在饮食上的差别还是很大的,这主要是因为两国的气候因素造成;

英国地处欧洲大陆西北角,属温带海洋性气候,盛风多雨冬季潮湿寒冷,为了抵御寒冷增强体质和饱腹感,必须吃高热量的食物,有因为周边都是海取材方便久而久之,就造就了国菜炸薯条和炸鱼,还有诸如考吐司,烤番茄,焗豆,黄油炒蛋等无不是高热量食物;

法国则完全不同一个国家三种气候;温带海洋性气候、地中海气候、温带大陆性气候,多种多样的气候以及宜人的环境广阔的大陆面积也造就了法国饮食的多样化;法式鹅肝、焗蜗牛、黑松露、生蚝、法式洋葱汤、法式吐司等等各类法国东西南北法式名菜汇聚一堂,在吃上的功夫甚至于连生蚝都有几百种不同的种类和吃法。

如果说英国菜是西餐里的美食沙漠,那么法国菜就是西餐美食的至高天堂了。

10. 法国美食的英文介绍

法国的饮食往往与艺术相关:法国人通常将美食和艺术结合起来,饮食和艺术相辅相成,互相渗透。国主厨一般都经过专业的训练,他们不仅具备一般厨师的技术,也具有艺术家的天赋。例如在颜色上追求美感,要求百汁百色,给人以艺术美的享受,在满足人们味觉的同时,也给人心灵的触动,使客人流连忘返。

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