​法国美食英文介绍,介绍饮食的英语文章

法国美食英文介绍,介绍饮食的英语文章

本文目录

1.介绍饮食的英语文章 2.用英文介绍法国美食 3.法国最有名的食物是什么英语 4.法国美食蜗牛英文简介

介绍饮食的英语文章

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Food fashion in France

法国食尚

Low culture

低文化含量

The latest threat to the French way of life

传统法国生活方式受到威胁

Feb 18th 2010 | PARIS | From The Economist print edition

ROQUEFORT, camembert, brie de Meaux, Saint-Félicien, gruyère, comté, münster, pont l’évêque, cantal, reblochon, tomme de Savoie, crottin de chavignol. A spontaneous familiarity with the display on a* three-tier cheese trolley *（注3）is essential to the *national identity *（注5）of the French. Each of them guzzles 25kg of the stuff per year, second only to the Greeks. Now, though, there are disturbing signs that the land of the unpasteurised gourmet cheese is being colonised by pale plastic-packed foreign stuff.

*羊乳干酪，camembert软质乳酪，莫城干酪，圣费利西安软质奶酪，*格鲁耶尔奶酪*（注4），孔泰奶酪，门斯特奶酪，彭勒维克奶酪，冈塔尔奶酪，瑞布罗申奶酪，多姆奶酪，哥洛亭达沙维翁乳酪。*(注1）法国人对于三层奶酪推车的摆放驾轻就熟，这是民族特色的体现。每年法国人人均吃掉25公斤的奶酪，消费量仅次于希腊。但是迹象表明未经高温消毒的美味奶酪日渐受到塑料包装的外国食品的冲击，这种迹象令人不安。

Last year, despite the recession, overall French cheese consumption grew. Yet to the dismay of purists, sales of such soft cheeses as camembert and brie dropped by 2%, according to the National Interprofessional Centre of the Dairy Economy. The fastest-growing sales, by contrast, were in the category covering Italian mozzarella and Greek feta, which jumped by 10% (although overall volumes remain small).

尽管去年经济不景气，但是法国奶酪的整体消费量有增无减。国家乳制品经济管理中心数据显示，像 camembert，莫城等软质乳酪的销售量下降了2%，令纯粹主义者大失所望。相比之下，销售速度最快的是像意大利干酪和希腊羊乳酪等产品，其销售量上升了10%。（虽然其整体销售份额依旧很小）

Some of this is explained by the rise of the pizza, now part of the French staple diet. In 2008 Domino’s Pizza, an American home-delivery firm, saw its French sales jump by 31%, as its outlets spread across the country like melting mozzarella. Another factor is France’s sandwich boom. These days the French spend on average just 31 minutes munching their lunch, down from an hour and 38 minutes back in 1975. Young office types increasingly shun the sit-down brasserie meal in favour of le snacking: salads in plastic boxes or toasted *panini*（注2）, filled with yet more feta and mozzarella.

出现上述销售状况的一部分原因是比萨饼日渐兴旺，逐渐成为法国人的主食之一。2008年美国一家送货上门公司——达美乐比萨在法国的营销店如雨后春笋般涌现，公司在法国的销售量上涨了31%。另外一部分原因是法国三明治发展迅速。1975年法国人吃午饭将近98分钟，而现在平均31分钟就搞定一顿午餐。年轻职员不喜欢坐在正规餐厅里用餐，却更喜欢零食，像塑料盒装着的色拉，夹着希腊羊乳酪和意大利干酪的烤帕尼尼面包。

Artisan fromagers are hitting back. Next month will see a National Cheese Day, just after the annual Paris Agricultural Fair, a ritual event where mud and straw is imported into the capital and the French celebrate their roots in the terroirs. French cheese, says the Association Fromage de Terroirs, a lobby group, is not just food, but a “theme of national importance”. It fears that traditional cheese-making, demanding raw milk, sweat and loving care, is being eclipsed by a bland, pasteurised industry, designed in part to suit foreign markets. Even in France only 15% of fine cheeses are made from unpasteurised milk. “The French now buy cheese as they buy washing powder,” laments Véronique Richez-Lerouge, the group’s president. The group sells a wall calendar featuring women in their underwear offering cheese (see slideshow), which “defends the values of the French art de vivre”.

工匠奶酪强势归来。下个月继一年一度的巴黎农业博览会——届时将举行活动仪式，即首都巴黎进口带着泥土的稻草，民众欢庆土壤中的根茎——之后将举行全国奶酪节。议会小组乡土奶酪协会说，法国奶酪不仅仅是一种食品，更是“国家价值的重要体现”。传统的奶酪制作业由未经消毒原料乳加工而成，制作者辛勤劳作，细心照料，而现在为了适应国外市场，乡土奶酪协会担心这些优良的传统将被取而代之，做出没有味道，经过消毒的奶酪。即便在法国也只有15%的奶酪是由未经消毒的原奶制作的。该协会会长Véronique Richez-Lerouge叹息说“法国人买奶酪就像买洗衣粉一样”。该协会推出一套挂历，挂历上美女身穿内衣手捧奶酪（见幻灯片），旨在维护法国的生活方式。

The trouble is that, even as traditionalists fret about industrialisation, French business is taking matters into its own hands. Santa Lucia and Salakis, two of the best-known brands of, respectively, Italian mozzarella and Greek feta on French hypermarket shelves, are owned by Lactalis, a vast dairy group with 127 industrial sites worldwide. The company’s nationality? French.

问题是，即便传统主义者也为工业化的不断发展焦虑不安。法国人自己掌控着法国的商业。法国超市货架上两家最有名的品牌——意大利干酪品牌店Santa Lucia和希腊羊乳酪品牌店Salakis均属于 Lactalis公司，该公司是一家乳制品大集团，在全球拥有127个工业点。你猜这家公司是哪国的？法国的！

用英文介绍法国美食

摘要

2014-05-14 回答

Food Culture in France 法国食品文化

Food Culture in France (Food Culture around the World)

By Julia Abramson

Publisher: Greenwood Press

Number Of Pages: 224

Publication Date: 2006-11-30

ISBN-10 / ASIN: 0313327971

ISBN-13 / EAN: 9780313327971

Binding: Hardcover

Product Description:

French cooking has been seen as the pinnacle of gastronomy. Food Culture in France provides an accessible tour of haute cuisine but also mainly the everyday food culture that sustains the populace. It illuminates the French way of life as well as showing what the popular cooking shows, such as Julia Child's, were based on. Readers will find the basics discussed in narrative chapters on food history, major foods and ingredients, cooking, typical meals, eating out, and diet and health. The information-packed volume is also indispensable for learning about regional cultivation and specialties that France is so famous for. The French appreciation for seasonal food is illuminated in description

咨询记录 · 回答于2021-12-08

用英文介绍法国美食

2014-05-14 回答

Food Culture in France 法国食品文化

Food Culture in France (Food Culture around the World)

By Julia Abramson

Publisher: Greenwood Press

Number Of Pages: 224

Publication Date: 2006-11-30

ISBN-10 / ASIN: 0313327971

ISBN-13 / EAN: 9780313327971

Binding: Hardcover

Product Description:

French cooking has been seen as the pinnacle of gastronomy. Food Culture in France provides an accessible tour of haute cuisine but also mainly the everyday food culture that sustains the populace. It illuminates the French way of life as well as showing what the popular cooking shows, such as Julia Child's, were based on. Readers will find the basics discussed in narrative chapters on food history, major foods and ingredients, cooking, typical meals, eating out, and diet and health. The information-packed volume is also indispensable for learning about regional cultivation and specialties that France is so famous for. The French appreciation for seasonal food is illuminated in description

法国最有名的食物是什么英语

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法国的著名食物如下：

soda

cognac （柯纳克白兰地酒,产于法国的西南部地区,这个字里字母组合gn不发鼻音/n/,而发/nj/,也就是鼻音/n/加上半元音/j/的音）

root beer

punch

milkshake

cappuccino（一种加入以同量的意大利特浓咖啡和蒸汽泡沫牛奶相混合的意大利咖啡,叫做卡布其诺咖啡,这里的辅音字母组合cc不发/ks/的音,而要发破擦音/tʃ/的音,并且重音落在倒数第二个音节上面）

latte（意大利浓缩咖啡与牛奶的经典混合,称为拿铁咖啡,这个字有两个音节,重音落在第一个音节上面,所以元音字母a要发成长元音的/ɑ/的音,元音字母e处于非重读音节,但不发轻音,而要发成合口双元音/e/的音）

vodka（伏特加酒,源于俄语的водка）

cider（在美国英语中表示苹果汁）

ginger ale

tonic water

wine

shirley temple

courvoisier （拿破仑干邑葡萄酒,这个字源于法文,这里的元音字母组合ou不发合口双元音,而发的是长元音/u/的音,第二个音节里的元音字母组合oi也不发合口双元音,发的是/wɑ/的音,s在两个元音字母之间发浊辅音的摩擦音/z/,元音字母i发的是半元音的/j/,在词尾的元音字母组合er不发卷舌音,而发合口双元音/e/的音）

Coke

Spire

ice tea

lemonade

法国美食蜗牛英文简介

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France has a long culinary tradition. French cuisine nowadays is a result of centuries of research, elaboration and perfection. The French are proud of their cuisine. It is an integral part of their culture. Thanks to the interest in the French for good food, the chefs have always been encouraged to elaborate new dishes to satisfy the most discriminating palate.

The origins of the success of French cuisine can be attributed to Catherine de Medicis. When she became Queen of France in 1533, she brought her own Florentine chefs from Italy. At this time, Italian chefs were more experienced than French chefs. They introduced new dishes and sophisticated techniques that they adapted to French products. This gave French cooking a real boost, and the country's culinary influence has never stopped.

French cuisine is sophisticated, varied, well balanced and based on local and high-quality products. France has established some regulations to protect product names from fraud, and guarantee the origin and product quality to the customer. To carry the prestigious label "Appélation d'Origine Contrôlée" (A.O.C), products must comply with strict rules related to geography, varieties, method of fabrication and other criteria.

Unlike other countries, France does not have one national dish. Because each region has its own local products and specialties, it is more appropriate to name regional dishes than a single one. Here is a tour de France of the regional specialties:

Alsace

Alsace cuisine is strong and unique. It plays a major part on holidays and at family gatherings. Alsatian cuisine is rich and copious. Most Alsatian dishes are not found in other parts of France. The most famous specialty is Chouchroute, sauerkraut garnished with potatoes and a variety of meats such as sausage, pork or ham. The Baeckaoffe is a one-of-a-kind Alsatian fare baked with white wine usually in a traditional pottery dish only made in the village of Soufflenheim. It's a stew comprised of pork, beef and lamb garnished with potatoes. There are many Alsatian cakes and desserts, but the best is the Kougelhopf, brioche pastry with butter, eggs, raisins, whole almonds marinated in kirsch. At Christmas, bredles and gingerbreads decorate the tables of all Alsatian families. Bredles are COOKIEs of different shapes flavoured with anise, cinnamon or almond.

Brittany

Brittany has excellent fresh seafood: Coquilles-St-Jacques (sea scallops), lobsters, langoustes, crabs, clams, shrimps, mussels, and oysters will all be found on the market stalls of Brittany. This region is also famous for traditional crêperies serving wheat crêpes and buckwheat galettes accompanied with cider. La Chandeleur, celebrated February 2nd, is the crêpes day in France. Eating crêpes the day of la Chandeleur will bring a year of happiness!

Burgundy

A trip to France would not be complete without sampling escargots and frog's legs. Burgundy snails are with the petis-gris snails, the two varieties eaten in France. Escargots à la Bourgignonne are stuffed with garlic butter. Frog's legs are sautéed in butter with fine herbs. The Boeuf Bouguignon is another typical Burgundy specialty. It's a beef stew marinated with Burgundy red wine. The best-known regional product is Mustard de Dijon, secretly produced in the town of Dijon. This strong mustard is used in vinaigrette, sauces and nicely compliments red meat.

Normandy

Normandy is renowned for the quality of its dairy products and apples. The region is home to the world-known Camembert cheese. Originally made more than 200 years ago in the lovely village of Camembert, genuine Camembert cheese is exclusively produced in Normandy. Apples also play an important part in the Norman cuisine. They are not only used in desserts, but in alcohol and liquors. The region is famous for cider and a strong apple brandy called Calvados. A mixture of Cider and Calvados, the Pommeau de Normandie is another regional beverage. In Normandy, it is tradition to drink a glass of Calvados in the middle of a meal to help digestion. This 200 century-old ritual is called Trou Normand. Nowadays, a Trou Normand is still served in the middle of a meal, but as an apple sorbet soaked with Calvados.

Provence

The warm and sunny weather of Provence produces high-quality fruits and vegetables whose delicious scents can be spotted in the open markets of Southern France. The basic ingredients of Provençal cuisine are olive oil, garlic and herbes de Provence. Among the typical provençal dishes, Ratatouille is a vegetable stew made out of tomatoes, peppers, zucchinis, onions and olive oil and Salade Niçoise, comprised of lettuce, tomatoes, green beans, tuna, eggs, black olives and anchovies. As Provence is bordered by the Mediterranean Sea, Provençal cuisine also revolves around fresh seafood. Marseille's specialty, la Bouillabaisse (seafood bouillon) and Anchoïade (sauce made of anchovies, olive oil, garlic) are two of the main Provençal specialties.

Southwest France

Cuisine of Southwest France is made of produits du terroir. Truffles thrive in the Périgord region. Most popular are the Black Perigord Truffles, rare underground mushrooms known for a unique taste and aroma. Truffles are used in sauces, omelettes and numerous other recipes. The other local specialty of the Southwest is goose. Goose's liver is used to make foie gras, which is a traditional Christmas and New Year dish in France. The cities of Toulouse, Castelnaudary, Carcassonne are renown for their Cassoulet, stew made of sausage and white beans. The region is also home to one of the oldest cheeses, Roquefort. It has been produced in the village of Roquefort-sur-Soulzon for centuries.

Lyon

Lyon touts itself as the gastronomic capital of France. The city is home to several world renowned Grands Chefs including Paul Bocuse, Pierre Orsi, Léon de Lyon. Famous professional cooking schools like the Institut Vatel and Paul Bocuse School of Culinary Arts are based in Lyon. Streets are lined with a multitude of small family-run bistros called Bouchons Lyonnais, and these serve traditional Lyonaise food. Local specialities include Andouillette de Lyon (sausage made out of pork chitterlings and marinated with white wine), Quenelles (light dumpling made of fish), and Rosette de Lyon (dry sausage made from leg of pork). Lyon is also known for regional cheeses, such as Saint Marcellin, and locally made chocolates and candies, called Coussins de Lyon (marzipan sweets shaped and decorated like cushions).

Savoy

Savoy features a traditional mountain cooking based on cheese and potatoes. Savoy's cheese-board includes, among others, Tomme de Savoie, Beaufort, Reblochon and Emmental de Savoie. One of the authentic Savoyard dishes is Tartiflette, a gratin of potatoes with reblonchon cheese, onions and bacon bits. Two Savoyard dishes have popularity extended far beyond the Alps: Fondue, half emmental, half beaufort cheese melt with Savoy white wine in a special saucepan and Raclette, raclette cheese melt in a special grill and served with potatoes, delicatessen products and pickles.

Corsica

Corsica produces excellent cheese, meats and deli products known for their singular flavour. It is an unspoiled island where pigs, goats and ewes are raised freely. Dishes are prepared with spices exclusively found in the Corsican scrub. Cheese is still made by shepherds using ancestral ways. These factors, combined with a mild climate, produce unique and high-quality products. Many Corsican recipes are prepared with Bruccio, a fresh goat cheese that is only created here. It is used in omelettes, and with pastas, meats, fish or vegetables. Chestnuts are omnipresent in Corsican food. They are used in cakes, pies, donuts and custard tarts.

As with all cooking, French cooking is considered an art. And as with any art form, it has roots in the past, but remains in a constant state of evolution. French chefs are always striving to maintain high-quality standards, while also demonstrating creativity.

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