【推荐】饮食文化英语作文三篇
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饮食文化英语作文 篇1
In England,people always have some bread and milk for breakfast on weekday which is always in a hurry.But on weekends,breakfast is a big feast with bacon,porridge,coffee,eggs,toasts,cakes,and so on.As for lunch,it's always so simple.People usually have a sandwich or a hot dog.Some people also eat in a fast-food restaurant nearby.This meal won’t last very long.
Dinner is the biggest meal with potato,beef,chicken,soup,and some desserts.At this meal,people usually sit around the table and talk about their daily events.This is the best time for family gathering.Cheese is the most popular food in European countries and the United States.According to different dishes and wine,different cheese is tied in.The simplest cheese is to put a certain amount of all kinds of cheese on a plate,called cheese dish.
Jewish usually eat apples with honey on New Year's Day,in order to celebrate the happiest New Year.
在英格兰,人们总是早餐吃一些面包和牛奶在工作日总是匆忙。但在周末,早餐是一个很大的宴会与培根、粥、咖啡、鸡蛋、面包、蛋糕、等等。至于午餐,总是那么简单。人们通常有一个三明治或热狗。有些人还在附近的快餐店吃。这顿饭不会持续很长时间。
晚餐是最大的餐,土豆,牛肉,鸡肉,汤,和一些甜点。在这顿饭,人们通常坐在桌上,谈论他们的日常活动。这是最好的'家庭聚会的时间。奶酪是最受欢迎的食品在欧洲国家和美国。根据不同的菜肴和酒,不同的奶酪挂钩。最简单的奶酪是把一定数量的各种各样的奶酪在盘子里,叫做奶酪菜。
犹太人通常吃苹果和蜂蜜在新年的一天,为了庆祝新年最幸福。
饮食文化英语作文 篇2
Westerners believe that food is to appease hunger, so only eating meat, the entire block chicken "hard food." While Chinese cuisine is "taste", so the Chinese cooking, with makings also show great arbitrariness: many westerners as the outcast things in China are extremely good materials, foreign cook can not handle things, to a Chinese chef hands, it can be changed decayed for magical. It serves to show the Chinese diet in materials and randomness of the rich.
According to western plants scholars of investigation, the Chinese eat the plants of 600 many more than six times, western. In fact, in the Chinese dishes, vegetarian dishes are ordinary food, volunteers only in holidays or the life level is higher, did not enter the normal diet, since ancient times they will have "vegetable food" say, food food in the usual diet dominant. Chinese with plants as the main dish, and has thousands of buddhist the advocacy of silk ties. Wisp million They viewed the animals as "creatures", and plants, "no spirit", so, advocated vegetarianism.
西方人认为食物充饥,所以只吃肉,整块鸡“硬食物。“尽管中国菜是,所以中国烹饪,用料也显示伟大的随意性:许多西方人是弃儿的事情在中国是非常好的材料,外国厨师无法处理的东西,一个中国厨师手里,就可以化腐朽为神奇。足见中国饮食丰富材料和随机性的。
据西方植物学者的调查,中国人吃的植物600多六倍多,西方。事实上,在中国菜,素菜是普通食品,志愿者只有在节假日或生活水平较高,并没有进入正常饮食,自古以来就有“蔬菜food"说,食品食物在平时的饮食中占主导地位。中国与植物的.主菜,成千上万的佛教倡导的丝绸领带。缕百万他们把动物视为,和植物,“没有",所以,主张素食主义。
饮食文化英语作文 篇3
Famous for its abundance and exquisite, Chinese food culture has occupied an important part in the nation's tradition cultures. China is of long history with a vast territory. Due to the diversity of the climate, products and customs, there are widely different food styles and taste in local regions. Through creation by past dynasties, the long standing cooking art has formed rich and colorful local dishes. Among them, "the eight major dishes" enjoys the upper reputation, which consists of Shangdong, Chekiang, Sichuan, Jiangshu, Guangdong, Hunan, Fujian and Anhwei.
Shandong dishes are divided into two factions as Tsinan and Jiaodong dishes. They are good at clear dishes, pure but not greasy. Sichuan dishes have enjoyed the fame that every dish has its own characteristic and none two share the same taste. They are also famous for pocked, peppery and savor taste. Chengdu and Chongqing dishes are two mail branches.
Jiangsu dishes lay stress on the original taste with proper sweetness and salty. They consist of Yangzhou, Suzhou and Nanking branches. Chekiang dishes are both delicious and sweet smelling, both soft and slide, clean and not greasy. They consist of Hangzhou,
Ningbo and Shaoxing branches. Guangdong dishes have Guangzhou, Chaozhou and Dongjiang three styles of dishes. They are good at choice seafood and pay more attention to the cooking skills. They act carefully at light food with tender and slide taste, from which they earn the praise of " It has a best taste in only in Guangzhou." Huna
n dishes consist of Xiangjian, Dongting Lake and Xiangxi coteau three local dishes. Their tastes lay stress on thick, arid and peppery food, mostly using seasoning like hot peppery, shallot and capsicum. Minghou, Fuzhou Ximen and Quanzhou dishes are the representatives of Fujian dishes. They use choice seafood as the main material with elaborately cooks beautiful color and delicious taste of oil. They are good at frying, gliding, decocting and pay attention to the dishes' sweetness, salty, and the appearance. The most distinct features are their "pickled taste". Anhwui dishes pay more attention to the taste, color of dishes and the temperature to cook them. They are expert in cooking delicacies from mountains and sea. In addition to the eight major dishes, there are Beijing dishes, shanghai dishes, Hubei dishes, liangning dishes, Henan dishes which also enjoy great reputation. What's more, the steamed dishes and vegetable dishes have their own charms. Actually, Chinese dishes have earned world's fame. The Chinese eateries could be found everywhere throughout the world. Many foreigners
regard having a Chinese meal as a high honor.
In China's traditional culture and education of Yin and Yang, the five elements philosophy thought of Confucian ethics idea, Chinese medicine nutrition keep fit theory, and cultural and artistic achievements, diet custom, national aesthetic characteristics under the influence of many factors, and create splendid history of Chinese cooking skills, form the extensive and profound Chinese food culture.
The cultural characteristics of China is a country with an ancient civilization, is also a long position of diet culture. Will the diet culture induces the following features:
Flavor diversity
Because of China's vast, vast territory and abundant resources, and local climate, the product, customs there are differences, for a long time, on food was formed many flavor. China has always been a "north south rice" view, the taste is on the "south sweet salty north east acid and spicy west" cent, mainly bashu, qilu, huaiyang, guangdong and fujian four big flavor. Four seasons has
Throughout the year, according to season and eat, is China's cooking and a big characteristics. Since the ancient times, China has been according to season change to taste, dishes, with strong winter, summer light cool; More in the winter stew stew stew, summer
many cold freezing.
Exquisite aesthetic feeling
Chinese cooking, not only skilled, but also has exquisite dishes aesthetic tradition, pay attention to food color, aroma, taste and shape, implement the coordinated. The performance of the aesthetic feeling of dishes is various, no matter is a carrot, or a BaiCaiXin, can carve out all sorts of modelling, unique to color, aroma, taste and shape, beautiful harmony, give a person with spirit and matter highly unified special enjoy.
Pay attention to appeal
Chinese cooking is very early pay attention to taste interest, not only to the snack food color, aroma, taste have strict requirements, but also for their name, the taste of way, where rhythm, entertainment into and so on all have certain requirements. The name of the Chinese food say that by superb, both. Dishes names according to both main, auxiliary, seasoning and cooking methods of realistic naming, also have according to historical stories, myths and legends, celebrities food interesting dishes, named after image, such as "family", "the general bridge", "large meatball", "call turn chicken", "in extremely good fortune", "banquet at hongmen", "dongpo pork". Food medical combined with
Chinese cooking techniques, and medical care are
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