國(guó)外美食：英國(guó)的炸魚(yú)和薯?xiàng)l(中英文)

1、雖哺巴Gcldp巧Rriifutinn在線英語(yǔ)外教一對(duì)一培訓(xùn) HYPERLINK 國(guó)外美食：英國(guó)的炸魚(yú)和薯?xiàng)l（中英文）炸魚(yú)和薯?xiàng)lFishandChipsFishandchipsisapopulartake-awayfoodintheUnitedKingdom,Ireland,Australia,NewZealand,CanadaandSouthAfrica.Itconsistsofbatteredfishwhichisdeep-friedandservedwithchips.Thenhowdoesthisdishbecomepopular?Fishandchipsbecameastockmea

2、lamongtheworkingclassesinGreatBritainasaconsequeneeoftherapiddevelopmentoftrawlfishingintheNorthSea,anddevelopmentofrailwaysconnectingportstocitiesduringthesecondhalfofthe19thcentury.ThedishbecamepopularinwidercirclesinLondonandSouthEastEnglandinthemiddleofthe19thcentury,whileinthenorthofEnglandatra

3、deindeep-friedchippedpotatoesdeveloped.ThefirstchipshopstoodonthepresentsiteofOldhamsTommfieldMarket.ItremainsunclearexactlywhenandwherethesetwotradescombinedtobecomeGolrbn在線英語(yǔ)外教一對(duì)一培訓(xùn) HYPERLINK thefish-and-chipshopindustryweknowtoday.JosephMalinopenedthefirstrecordedcombinedfish-and-chipshopinLondon

4、in1860orin1865.Traditionalfryingusesbeefdrippingorlard;however,vegetableoils,suchaspeanutoilnowpredominate.AminorityofvendorsinthenorthofEnglandandScotlandandthemajorityofvendorsinNorthernIrelandstillusedrippingorlard,asitimpartsadifferentflavourtothedish,butithasthesideeffectofmakingthefriedchipsun

5、suitableforvegetariansandforadherentsofcertainfaiths.TheIong-standingRomanCatholictraditionofnoteatingmeatonFridays-especiallyduringLent-andofsubstitutingfishforothertypesofmeatonthatday-continuestoinfluencehabitseveninpredominantlyProtestantsocieties.Fridaynightremainsatraditionaloccasionforeatingf

6、ish-and-chips;andmanycafeteriasandsimilarestablishments,whilevaryingtheirmenusonotherdaysoftheweek,habituallyofferfishandchipseveryFriday.Thefoodisnowinanenvironmentalprotectionchain.IntheUK,wastefatfromfishandchipshopshasbecomeausefulsource.PetrotechasoutlinedplanstoproducebiodieselintheUK,fromwast

7、efatfromtheBritishfish-and-chipindustry.炸魚(yú)和土豆條在英國(guó)、愛(ài)爾蘭、澳大利亞、新西蘭、加拿大和南非是一種流行的外賣食品.它由糊狀的魚(yú)和油炸的土豆條組成。那么這道菜是如何流行開(kāi)來(lái)的呢?19世紀(jì)下半葉，英國(guó)北海的捕魚(yú)業(yè)迅速發(fā)展;鐵路也迅速發(fā)展，將城市和港口連接起來(lái)。因此炸魚(yú)和薯?xiàng)l也就在英國(guó)工人階層中流行開(kāi)來(lái)。在19世紀(jì)中期，這道菜在倫敦和英格蘭東南部這個(gè)更廣泛的圈子中流行起來(lái)，而在英格蘭北部油炸薯?xiàng)l的生意發(fā)展起來(lái)。第一家薯?xiàng)l店的舊址位干現(xiàn)在的奧爾德姆的Tommyfield市場(chǎng)。目前還不清楚什么時(shí)候、什么地點(diǎn)這兩個(gè)行業(yè)組成了我們今天所熟悉的炸魚(yú)和薯?xiàng)l店行業(yè)。第

8、一家有記錄的炸魚(yú)和薯?xiàng)l店是約瑟夫馬林于1860年或1865年在倫敦開(kāi)辦的。傳統(tǒng)的油炸用油使用的是牛油或豬油;然而當(dāng)今如花生油之類植物油占據(jù)了主導(dǎo)地位。GolrienFdiHiation在線英語(yǔ)外教一對(duì)一培訓(xùn) HYPERLINK 英格蘭和蘇格蘭北部的少數(shù)廠商以及北愛(ài)爾蘭大多數(shù)廠商仍然使用牛油或豬油，因?yàn)樗軌蚴故澄飫e具風(fēng)昧。但它也有一定的負(fù)面作用：素食者和某些宗教的信徒就不宜食用這種薯?xiàng)l。羅馬天主教有一個(gè)長(zhǎng)期的傳統(tǒng)一周五不吃肉，或以魚(yú)代替其他種類的肉，這一傳統(tǒng)在大齋節(jié)期間尤甚。時(shí)至今日，雖然新教徒占據(jù)大多數(shù)，這一傳統(tǒng)仍然影響著人們。星期五晚上是一個(gè)傳統(tǒng)的吃炸魚(yú)和薯?xiàng)l的場(chǎng)合;許多自助餐廳和類似的餐斤盡管會(huì)在平時(shí)有花樣百出的菜單，在周五晚上提供炸魚(yú)和薯?xiàng)l卻是雷打不動(dòng)的規(guī)矩。這道菜現(xiàn)在加入了一條環(huán)境保護(hù)鏈。在英國(guó)，炸魚(yú)和薯?xiàng)l店所產(chǎn)生的廢油脂