英語PPT中西飲食文化差異原創(chuàng)

1、 several aspects of the several aspects of the differences between the dietdifferences between the diet飲食差異的幾個方面飲食差異的幾個方面 the diet ideathe diet idea 飲食觀念 the diet structurethe diet structure 飲食結構 the tablewarethe tableware 餐具 the cooking waythe cooking way 烹飪方式 the table mannersthe table manners 用餐禮

2、儀the diet idea the diet idea 飲食觀念 西方they hold the rational diet idea( (理性飲食觀念). the nutrition ( (營養(yǎng))is the first. they just pay attention to the quantity of heat, vitamin and protein。(講究攝取多少熱量heat、維生素vitaminvitamin 、蛋白質protein等等） ，即便口味all in the same key千篇一律。牛排steak都只有一種味道flavour，無藝術可言。the diet idea

3、 the diet idea 飲食觀念 中國we pay attention to the diet therapy ( (講究食療),食補,食養(yǎng), chinese seek delicious food, the actions during cooking may destroy the nutrition constituent (加工過程中會使菜肴的營養(yǎng)成分被破壞)。as a result of a nutrition problem, in fact touched on the chinese culinary culture to the greatest weakness(因而

4、說到營養(yǎng)問題，實際上就觸及了中國飲食食文化的最大弱點)。 飲食結構 the diet structurethe diet structure 中國傳統(tǒng)飲食習俗是以植物性食料為主,主食是五谷five cereals，輔食是蔬菜，外加少量肉食。以熱食、熟食cooked food，這和中國文明開化較早和烹調技術的發(fā)達有關。 飲食結構 the diet structurethe diet structure 西方國家秉承著游牧民族nomadic people、航海navigation民族的文化血統(tǒng)，傳統(tǒng)飲食習俗以動物性食料為主。蔬菜很多時候以前菜沙拉方式出現(xiàn)。專吃大塊肉、整塊雞等硬菜。有較為發(fā)達的食品

5、工業(yè)，如罐頭、快餐等，口味千篇一律，但省時。餐具 the tablewarethe tableware chinese and other asians use chopsticks （筷子）and soup spoons （湯匙）. we use the bowls as containers of rice.烹飪方式 the cooking waythe cooking way there are more than 50 kinds of main cooking ways in china. some words and expressions you may use to discu

6、ss cookery and regimen fry煎salt鹽medicinal cuisine藥膳boil煮soy source醬油herb草藥deep fry炸vinegar醋chinese medicine中醫(yī)stew燉cooking wine料酒food tonic 食補bake,roast烤sugar糖medicine tonic藥補steam蒸starch淀粉unique flavor特殊風味stir-fry炒vitamin維生素herbal juice藥汁braise紅燒mineral礦物質regimen養(yǎng)生grill燒烤fibrin纖維素balance nutrition均衡

7、營養(yǎng)oil油fat脂肪nutritional components營養(yǎng)成分whats more 鹵鹵, ,醬醬sauce,sauce,浸浸steep,steep,風風, ,臘臘, ,煙煙mist,mist,熏熏fumefume醉醉, ,甑甑, ,冰浸冰浸, ,撥撥絲絲, ,掛霜掛霜, ,椒鹽椒鹽, ,油泡油泡, ,走油走油, ,火焰火焰, , 串燒串燒yakitoui,yakitoui,鐵板鐵板, ,桑拿桑拿, ,煎封煎封, ,窩貼窩貼, ,窩塌窩塌, ,軟軟煎煎, ,蛋煎蛋煎, ,火鍋火鍋chaffy dish,chaffy dish,汽鍋汽鍋, ,涼涼拌拌, ,魚生魚生, ,刺身刺身, ,

8、竹筒竹筒, ,蜜汁蜜汁, ,酥炸酥炸西餐的烹飪方法基本上分為三種 (1)焦化作用的烹飪 (2)軟化作用的烹飪 (3)混合焦化軟化作用的烹 飪 焦化作用的烹飪以空氣為介質者依其加熱的方式:(a)grill 或broil (燒烤)(b)roast (爐烤)(c)bake (烘培，烘烤)(d)pan broil (鍋燒烤)(e)gratin (焗烤)焦化作用的烹飪以以油類為介質者依其用油類的多少有:(a) deep fry (深油炸)(b) pan fry (淺油炸)用餐禮儀 the table mannersthe table manners 在中國古代，在用餐過程中，就有一套繁文縟節(jié)the red tape。 chinese people is accustomed to toasting to the guest frequently and clipping food for guests.用餐禮儀 the table mannersthe table manners dont make noise