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1、TheCultureofFrenchFoodFrenchfoodInFrance,thecollocationofdishesanddrinksisconsideredasanart.Contents1.AbriefintroductiontoFrenchcuisine(美食)2.ThehistoryofFrenchfood3.TablemannersofFrenchfood4.ThecharacteristicsoftheFrenchfood5.FoieGras(鹅肝)Caviar(鱼子酱)Truffle(松露)6.SummaryPerhapsoneofthemostfamous,a
2、ndcelebratedstylesofcooking,intheworldistheFrench.Alsoknownas“FrenchCuisine”.ApartfromtheEast,Franceisregardedasacountrywhichhasthebestknowledgeoffood,anduseittoenrichtheirlife.ItisbelievedthatthroughtheFrancefood,youcanfeelthelonghistoryandrichcultureofFrance.Francecuisinesarefamousforwide-rangi
3、ngofmaterials,fresh,andartisticdecoration.1.AbriefintroductiontoFrenchcuisinedessertRedWineSnail(蜗牛)2.ThehistoryofFrenchfoodThecultureofFrenchfoodhasalonghistory,accordingtothelegend(传说),Catherine,aItalianwoman,marriedtoHenryⅡ,KingofFrance,broughtthecookeryofcowliver.TenderloinSteak(里脊牛排)andchees
4、ewhichprevailedintheTheRenaissance(文艺复兴)toFranch.ThenLouisXIVofFrancelaunchedthecookingcompetition,namelytheprizeofCordenBleuthatpopularnowadays.DictionaryofCuisinebecomethefoundationofClassicFrenchcuisinetype.3.TablemannersofFrenchfoodFrenchisnotonlythecityoffashionandromance,theFrenchfoodswhich
5、enrichinromanceandelegance(优雅)arealsofamousandwelcomebytheworldpeople.BecausethepopularofFrenchfoods,soitisnecessaryforustounderstandandgraspsomemannersonthetastingtheFrenchfoods.TalemannersofFrenchfood123sittingorderunderstandFrenchfood’smenuandthesubsequenceoforderdishessomeceremoniesthatshould
6、noticeintastingFrenchfoods4.ThecharacteristicsoftheFrenchfood1).Firstcharacteristicisarejectionofexcessivecomplicationincooking,themethodsincookingemphasizeonoriginalflavoroffood.2).Second,thecookingtimesformostfish,seafood,gamebirds,veal,andgreenvegetablessuchassnail(蜗牛),blackfungus(黑菌),mushroom
7、(蘑菇),asparagus(芦笋),andlobster(龙虾).3).Thirdcharacteristicwasthatthecuisinewasmadewiththefreshestpossibleingredients.4).Fourth,strongmarinadesformeatandgameceasedtobeused.5).Fifth,theystoppedusingheavysaucessuchasespagno