法国食物英文介绍

本文格式为Word版下载后可任意编辑和复制第第页法国食物英文介绍youloved.Therefore,itiscalled“thetasteoflove”thatcannotbeoverstated.Andthatiswhymanycouplesliketoorderatiramisuinwesterncountries.

3)创设于1525年以后的圣芳济教会（Capuchin）的修士都穿著褐色道袍，头戴一顶尖尖帽子。圣芳济教会传到意大利时，当地人觉得修士服饰很特别，就给他们取个Cappuccino的名字，此字的意大利文是指僧侣所穿宽松长袍和小尖帽，源自意大利文“头巾”即Cappuccio。然而，老意爱喝咖啡，发觉浓缩咖啡、牛奶和奶泡混合后，颜色就像是修士所穿的深褐色道袍，于是灵机一动，就给牛奶加咖啡又有尖尖奶泡的饮料，取名为卡布奇诺（Cappuccino）。英文最早使用此字的时间在1948年，当时旧金山一篇报导领先介绍卡布奇诺饮料，始终到1990年以后，才成为世人耳熟能详的咖啡饮料。卡布奇诺也和一种猴名有关。非洲有一种小猴子，头顶上有一撮黑色的锥状毛发，很像圣芳济教会道袍上的小尖帽，这种小猴子也因此被取名为Capuchin，此一猴名最早被英国人使用的时间在1785年。Capuchin此字数百年后洐生成咖啡饮料名和猴子名称，始终是文字学者津津乐道的趣闻。

干卡布奇诺（DryCappuccino）是指奶泡较多，牛奶较少的调理法，喝起来咖啡味

浓过奶香，适合重口味者饮用；湿卡布奇诺（WetCappuccino）则指奶泡较少，牛奶量较多的做法，奶香盖过浓呛的咖啡味，适合口味清淡者。

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