中法飲食文化對(duì)比課件

ChinaandFrance'sculinarycultureTablewareInChina,peopleusuallyusechopsticksandspoonsforhavingtheirmeals.ChineseisusedtomakinguseofbowlstoholdricebecausericeisoneofthemostimportantfoodsinChinesedailylife.SobowlsareseeneveryhomesinChina.AboutchopsticksAfteryearsoftryingandtimeofbaptism,chopsticksnotonlyfailedtobeeliminatedbyhistory,butmoreandmoreofemittingafragrantatmosphereremainedintact,andslowlyevolvedintoacombinationofpracticalandculturalformsexist.

Today'schopstickshavebeeneatingnotonlyasatool,butrathertobecomeauniqueculturalforms,representsabreathofcivilization,appearedintheworldbecomeastudy,use,appreciation,gifts,collectioncombiningworksofart.KnifeandforktouseWesternutensilsaremainlyknives,forks,plates.Knifeandforkistherighttouseaknifeinhislefthandfork,cutintosmallpiecesoffoodandthenusetheforktosendforce.Cookingways~ChineseVSFranceChinese

cookingmethodsaremainlystewbraiseandsteam.StewStewisacookingmethodwhichuseweakfier.ItsOperationisverysimilartoBurning.ButStewusesweakfire,anditusuallyusesmoretime-aboutmorethanhalfanhour.Steam

SteammainlyusewatervaporasaBodyheat.Itusebigormiddlefiretoheatthefood.Thecommonlawisdrysteam,steamed,etc.Wow~~~Baked

BakedisacookingwaywhichputButterorseasoningsauceontheeasy-cookedorhalf-cookedrawmaterials.ThenheatedthemInaspecialovenwithhightemperaturewithinashorttime.Removetheplatewhenthebutterorseasoningsauceismelted.Bakedinensuringthefreshnessofthedishes,atthesametime,italsogivesthedishrichflavorandbrightcolorofthesurface,itisessentialforhigh-levelkitchencookingmethods.Therearedifferencesin

betweenChinaandFrance.WhataretablemannersinFrance？Let’ssee——1.Sit-thehostwilltellyouwheretosit,oryouask.2.Waitforotherstostarteating.Manyhomeswillprayfirst.3.Familystylemeal-foodispassedtotheright.5.Ifyoudonotwantsomething,justpassiton;Youdonotneedtosayanything.Iftheyask,say,"Itlooks

good,butIthinkIwon'thaveanythankyou."DietAttitudeTheattitudeoftheChinesedietChinesetraditionalfoodpracticesaremainlyplant-derivedfood-stuffs.Isthestaplefoodgrains,foodsupplementofvegetables,plusasmallamountofmeat.OfthispracticeismainlyduetotheformationoftheCentralPlainsregioninagriculturalproductionasthemaineconomicproduction.FrenchrestaurantThemainreasontheFrenchenjoytherestaurant,friendlyatmosphereoftherestaurantispleasantanddesirableasadatingplace.Butmostpeoplepraise,orsometraditionalFrenchcuisine.AsthefamousFrenchsnail,therearedozensofdifferentways.ItissaidthattheFrenchmanmayeveryyear,morethan300millionsnailsduetolimitedproduction,thepricehasrisentoseveralfrancsperdozen,butsometimesitisindemand.FrenchSnailsbaguetteInFrance,peopleseemlikethattheycan'tlivewithoutbread.Painfantaisie,croissant,painduchocolatearethesignalbreadofthem.Frenchloveeatingtheotherkindoffoodthatisgooseliver.Italsohasavarietyofways,itstillcanbemadeintogooseliversauce,whichisaverygooddinner.Franceisoneoftheworld'slargestproducersandconsumerofgooseliversauce,accordingtonotcompletecount,roughlyeatmorethan2,000tons.ItisindispensablefoeFrenchtolivewithoutvarietiesofcheese.GooseLiverThemostcommonaccompanimentstoaFrenchmealarewineandcheese.Unlikeothercountries,inFrancewineisconsideredastandardpartofeverydaymeals,andisneitherexpensivenorreservedforspecialoccasions.Witheverydaymeals,ordinarywinesareserved,althoughitisexpectedthatthestyleofwinematchthestyleoffood.Inadditiontoitsuseincooking,cheeseisoftenservedasacourseinitself.Inthiscase,itisservedafterthemainmealbutbeforedessert.Thistypicallyconsistsofaplatterwiththreeorfourdifferentcheeses,fromwhichguestscanslicepiecesaccordingtotheirpreferences.Slicedbread(e.g.slicesofabaguette)aretypicallyprovidedatthesametime.WineandCheeseCAMEMBERTPARMESANEMMENTALPARMESAN