法國食物英文介紹

本文格式為Word版下載后可任意編輯和復(fù)制第第頁法國食物英文介紹youloved.Therefore,itiscalled“thetasteoflove”thatcannotbeoverstated.Andthatiswhymanycouplesliketoorderatiramisuinwesterncountries.

3)創(chuàng)設(shè)于1525年以后的圣芳濟(jì)教會（Capuchin）的修士都穿著褐色道袍，頭戴一頂尖尖帽子。圣芳濟(jì)教會傳到意大利時，當(dāng)?shù)厝擞X得修士服飾很特別，就給他們?nèi)€Cappuccino的名字，此字的意大利文是指僧侶所穿寬松長袍和小尖帽，源自意大利文“頭巾”即Cappuccio。然而，老意愛喝咖啡，發(fā)覺濃縮咖啡、牛奶和奶泡混合后，顏色就像是修士所穿的深褐色道袍，于是靈機(jī)一動，就給牛奶加咖啡又有尖尖奶泡的飲料，取名為卡布奇諾（Cappuccino）。英文最早使用此字的時間在1948年，當(dāng)時舊金山一篇報導(dǎo)領(lǐng)先介紹卡布奇諾飲料，始終到1990年以后，才成為世人耳熟能詳?shù)目Х蕊嬃稀？ú计嬷Z也和一種猴名有關(guān)。非洲有一種小猴子，頭頂上有一撮黑色的錐狀毛發(fā)，很像圣芳濟(jì)教會道袍上的小尖帽，這種小猴子也因此被取名為Capuchin，此一猴名最早被英國人使用的時間在1785年。Capuchin此字?jǐn)?shù)百年后洐生成咖啡飲料名和猴子名稱，始終是文字學(xué)者津津樂道的趣聞。

干卡布奇諾（DryCappuccino）是指奶泡較多，牛奶較少的調(diào)理法，喝起來咖啡味

濃過奶香，適合重口味者飲用；濕卡布奇諾（WetCappuccino）則指奶泡較少，牛奶量較多的做法，奶香蓋過濃嗆的咖啡味，適合口味清淡者。

Part2France

TheItalianconnections

anydiscussionoftheinfluencesonFrenchcuisinewouldbeincompletewithoutrecognizingthehistoricalcontributionofItalytothedevelopmentofFrenchcooking.In1533,CatherineDeMedicis(aFlorentineprincess)marriedHeyducdOrleans(whobecameKingHeyIIorFrance).Atthispoint,Francewasnotknownforitsfoodorfoodculture.CatherinebroughtanentourageofItalianchefswithhertoFrance,whointroducedtoFranceavarietyofdishes,foodpreparationanddiningpractices.AlthoughFranceandItalyobviouslyhaveevolvedverydifferentfoodcultures,bothbeforeandsincethiscontribution,muchofFrancescurrentfoodculturecanbetracedbacktothistime.

Frenchcuisineisextremelydiverse,rangingfromtheverybasic,suchasthetraditionalbaguettepluscheeseplusinexpensivewine,toveryelaborateaffairsthatcaninvolveadozencoursesanddifferentwinesconsumedoverseveralhours.

1)Astandardbaguettehasadiameterofabout5or6centimeters(2or2?in)andausuallengthofabout65centimeters(26in),althoughabaguettecanbeuptoameter(40in)long.

Thebaguettedetraditionfran?aiseismadefromwheatflour,water,yeast,andcommonsalt.Itdoesnotcontainadditives,butitmaycontainbroadbeanflour(max2%),soyaflour(max0.5%),andwheatmaltflour(max0.3%).[8]Standardbaguetteshowevermaycontainacertainnumberofadditives.[9]Dependingon

thoseusedeitherintheoriginalflourorthoseaddedseparatelytothebreadingredients,abaguette—oranyotherFrenchbread—maynotbeconsideredveganorkosher.[

2)breadandbutterarethebestchoice.Sonextischeese.Thereareabout400differenttypesofFrenchcheeses.Forasingletypeofcheese,therearemaybeseveralhundreddifferentproducers.Thecheesefromtheseproducerswillbesomewhatdifferentduetovariationsinthemilk,yeast,andproductionapproachused.Cheeseshouldbestoredinacool,drylocation.It’spreferabletobewrappedinpaperratherthaninplastic,asthepaperallowsittobreathe.

Camembertissimplymadeofcowmilk,andtastesfarbetterwhencreamy,soletisoutsideofthefridgeforafewhoursbeforeservingsothatyoumakeitsofter.Goat’smilkcheeseisexcellentandwillbetheallyofmostgoodredwinesbecauseitbringsouttheirflavor.

Goat’smilkcheesecanbeverydry,fresh,orcreamy:preferamediumdryone.Fromagefrait;jutasabove,manypeoplearefondofitandappreciatetohavethischoiceonyourcheeseboard,orjustbyitselfafteraheavymeal.

3)AtruffleisthefruitingbodyofasubterraneanAscomycetefungus,predominantlyoneofthemanyspeciesofthegenusTuber.Someofthetrufflespeciesarehighlyprizedasafood.Frenchgourmandcalledtrufflesthediamondsoft