中西方饮食文化差异英文版

1、the western diet culture differencewestern diet due to geographical characteristics, influence of climate factors such as environment, customs, appears in the ingredients, flavors, cooking methods, different degrees of differences in eating habits. it is because of these differences, diet has a stro

2、ng regional character. differences between chinese and western culture makes a difference of chinese and western food culture, and this difference from the west in ways of thinking and policy. chinese focus on heaven, westerners focus on people-oriented. nutrition and delicious(营养与美味)due to west phi

3、losophy thought of different, westerners yu diet heavy science, heavy science is emphasizes nutrition, so western diet to nutrition for highest guidelines, eating like for a bio of machine added fuel, special emphasizes food of nutrition components, protein, and fat, and carbohydrates, and vitamin a

4、nd the various inorganic elements of content is match expedient, calories of supply is right, and these nutrition components is can for eating who full absorption, has no other side effects. knowledge of these problems are cooking, and how color, fragrance and taste of the dishes, it is first reques

5、ted. sanhedrin premier diet in western countries-france, its food culture in many ways and we approximate, but access to nutritional problems, will open the distance between the two sides. five flavors mixed with the operation aimed at the pursuit of delicious cooking in china, during the processing

6、 of the hot frying and slow fire attack for a long time may cause destruction of the nutritional components of food. france is also the pursuit of delicious cooking, but at the same time not forgetting nutrition that premise, consistently delicious is that they do not care nutrition for the taking.

7、especially modern cooking trends occurred in the 1960 of the 20th century, with special emphasis on health, diet, to the pursuit of light oil, emphasized the use of fresh raw materials, stressed during the cooking process to maintain original nutrition and taste, so vegetables are eaten raw. so that

8、 the western diet nutrition is universal。to be fair, when it comes to nutritional problems also hit the biggest weakness of the chinese food。while we pay attention to diet, a healing cuisine, food, attention to diet to keeping fit, but we cook in search of delicious as the first requirement, resulti

9、ng in many nutrient losses in the process. chinese chefs to participate in cooking contest in the world in recent years, others set out clearly a vegetable nutritional components on the side, we come up with this material. people ask questions, also flounder at some moment, greatly eat the suffering

10、 which cannot be told to others!we have always been primary purpose is as a pursuit of delicious eating. folk saying to eat for days, fresh taste first. when people praise the food and always says smell good, but that is because we feel the color, flavor and sensory organs eyes, nose and mouth up an

11、d down the order. people in the color, smell and taste, has always been the character king.because of the extreme importance to the chinese people, as well as the carrier of chinese food just tastes, such as recognized luxury menu your cake and the sauce, shark fin, sea cucumber, hump, similar to it

12、s main constituents are cheap pork skin gelatin, itself is delicious, fresh soup to feed it, feed it, then use it to feed the people. did this is not the flavor carriers to the corethe chinese emphasis on taste, is reflected in everyday conversation, such as family banquet, as soon as the main dish

13、on the side table, the owner often say with modesty: the meal well, not necessarily your taste. he would never say: does not have much nutritional value of vegetables, not enough calories。”cook about nutrition in the west at the expense of taste, at least for primary purpose is not to taste enjoy. t

14、hey to cold drink table, iced of cold wine also to then plus ice, and tongue surface throughout of taste neural once iced, will greatly lost taste of sensitivity, gradually to cannot differentiation taste; that with blood of steak and white fish, and white meat, raw of vegetable, white water cook be

15、ans, and cook potatoes, although has taste and does not into road, all are reflect has western people on taste of ignored. they refuse to use monosodium glutamate, is sufficient to prove that such people are not aware of, and are not known view guest of honour!based on the importance of nutrition, w

16、esterners more raw vegetables, not just raw tomatoes, cucumber, lettuce, is the cabbage, onion, broccoli (broccoli) are also eaten raw. so their salad is like a plate of rabbit feed, make it difficult for us to accept. modern chinese people also talk about nutrition and health, know vegetables upon

17、heating, vitamins, is destroyed, so we all for mong kok hot fries. it also bring down the content of vitamins, but not completely lost, but taste was more than delicious rabbit feed. nutrition and taste of chinese modern gastronomy to the pursuit of optimal balance under balance, of course, is also

18、a happy medium。standard and optional(规范与随意)westerners in the diet emphasize science and nutrition, has acted strictly in accordance with the standard of science of the whole process of cooking, steak tastes the same from new york to san francisco, steak dishes are only a limited number of tomato, po

19、tato, lettuce. in addition, standardized amount of cooking requires sauce added accurate to the gram, cooking time is accurate to seconds. in addition in 1995 of the first issue of the digest was published overseas the eating in the netherlands were also described in the article netherlands peoples

20、kitchens equipped with scales, liquid measuring cups, timers, scales, spice rack size line up neatly on a standard bottle dozens of kinds of seasonings, like a chemical laboratory. ”chinese cooking and very different, not only the major cuisine has its own flavor and characteristics, is of the same

21、cuisine with a menu, side dishes and a variety of spices used in the match, also according to the chefs personal characteristics are different. is the same chef a menu, despite its own generating method, but may vary according to different seasons, different, eat different identity, to be adjusted (

22、such as rich in winter, light in the summer, the wedding to be colorful, funeral banquet taboos red qiong han to kill oil-greedy should be concentrated and thick sauce, gormandizer dine together should be fresh and unique). also cook your own tele mood changes, some kind of impromptu playing. theref

23、ore, chinese cooking is not only not emphasizing the second and g standardization, but also places particular emphasis on randomness.on the randomness of the food processing, first causing the chinese recipes to space again and expanding: variety of raw materials, cutting skill variety, variety of s

24、pices, cooking methods and diverse and cross combination, a raw material can be made of several dozen types of dozens of kinds of dishes. for example, most commonly used raw chicken, cantonese cuisine chef hands, making dozens of road as well as hundreds of dish-lego. other raw materials as well. an

25、d in is rich in a species raw materials of local, often can to this a raw materials made into table of banquet, as beijing of full duck i, yanbian of full dog i, guangdong of full fish i, and full ho i, changsha li he wins of full cattle i, beijing some halal restaurant of full sheep i and beijing s

26、and pot home of full pig i, misery are reflected has china cooking of arbitrary derived out feast of dish type.machinery and interest(机械性与趣味性)due to the standardization of western dishes make, cook became a mechanical work. old kfc fried chicken recipe ingredients, and oil temperature, time of fried

27、 chicken, also must act strictly according to the specifications, and chefs work becomes an extremely monotonous mechanical work, he is like an automated assembly line worker, or even by a robot that took its time. in addition, westerners eat first aimed at nutrition, as long as enough nutrition sta

28、ndards, others to be tolerant, thus today potatoes, steak, steak potatoes tomorrow, chefs in diners in a very tolerant attitude of non-critical, repeated the day of mechanical work, of course, no fun at all.in china, the cooking is an art, as female writer san mao hotel in the desert article says: i

29、 have always been on the family are hated, but the cooked dish is very interested, some onion, a few slices of meat, scrambled out of a dish, i very much appreciate the art. cooking is an art, it is, like the other arts, reflects the rigor and the unity of off the cuff, so cooking has a very strong

30、interest in china, even with certain games, attracted to food for the life of the chinese people.fun cooking is traditional in china, drawing of han dynasty unearthed in the kitchen, would like an acrobatic troupe performed scenes. in the beauty of du fus machete fenlun poetry, mention of this on th

31、e back of a knife a lot of bells, and is said to be the former chef of the tang dynasty can be used while cutting the tinkle of music is played. unfortunately, this tool and surgeons skills have been lost.mongolian hot pot, and with similar spicy hot pot, guangdong, sichuan seafood hot pot is widely

32、 loved, in the fresh and hot, eat at ease, and it moved to the main part of the cooking table, for people to experience the fun of cooking over dinner. also xian with mutton soup, steamed bun of the very hard, to guests yourself broke to pieces, seems to eat than cook chopped up and enjoy. beijing-s

33、tyle barbecue season barbecue was disappointing, an exclamation he ll never be, is that it also changed it yourself gentlemans not his fists. this modified, modified to have lost all interest in sth., eating is not hard, it is not know how fun cooking in china, arbitrary orders out of the tragedy of such a pursuit of joy of c