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从这几篇 英语 作文 中，可以适当了解到中西饮食 文化 的巨大差异。下面是我给大家带来中西饮食文化差异英语作文，供大家参阅!
The Food Culture Difference Between China and West Studying food cultural differences, we can find out a joint enhancing the communication between China and the west through a comprehensive study of the subject. It may be a great help to the communication of the Chinese and western cultures.
Diet is actually the contents of our daily lives. It has special status in the Chinese culture, and it also has a great distinction between China and the west. As one of the world ancient nations, China’s diet has a history almost as long as that of Chinese civilization. But in western countries, ancient thinkers devoted less attention to the food problem than the Chinese philosophers did.The differences in concepts, targets, patterns, attribution and nature had reflected the different dietary culture in the different state characteristic.
Differences in Concepts
Chinese diet is a sense of beauty diet and pays attention to the "color, flavor, taste " regardless of the nutrition . Chinese people hanker on a diet is just the “mood” that is difficult for one to say anything. Even using the "color, flavor, shape and implement "which people often said to make the" realm "reification, is still difficult to crown all.
The major differences of eating culture between the West and China
a.The use of tableware
As we all know, chopsticks is our traditional tableware. We use chopsticks and spoon mostly and cups,plates,bowls and saucers are essential.The western use knife and fork.to eat..Their knifes can be divided into consumption knife, meat knife, friet knife, butter knife, fish knife and so on. The also have many kinds of forks like consumption fork, fish fork, and lobster fork.
b.The way to cook
China has very rich kind of cooking methods, such as braising, quick boiling, scaling, stewing, gradual simmering, slow red cooking, steaming, decoction and so on, up to more than thirty kinds. Besides, the dishes cooked with these methods are numerous. That is why Chinese feel it is very interesting to cook, while the Westerners emphasize too much on scientific diet and the collocation of nutrition. They cook according to scientific disciplines all the time, which is mechanized and monotonous, therefore without any joy.
c.The order of saving dishes
In a Chinese banquet cold dishes are the first served, next the hot dishes and the main course come with the following of soup, then follows the main food or desserts. Fruits often come the last. In a western banquet the serving order is different. The first course of Western dinner is appetizer. Appetizers have specific flavors, mainly salty or sour. They are few in amount but high in qualities. Different from Chinese dinners, the second course of Western dinner is soup. Western soup can be divided into four kinds, clear soup, cream soup, vegetable soup and cool soup which can be divided into more kinds. The third course of a Western dinner is non-stable dish. Usually, aquatic products, eggs, bread is called non-stable dish. The fourth course of Western dinner is the main course, which contains meat and bird species. The fifth course of Western dinner is dishes made of vegetables. Westerners often eat raw vegetables, so vegetables are often made into salad. The six course of Western dinner is dessert, such as pudding, pancakes, ice cream, cheese and fruits. The last course contains beverage, coffee or tea.
The Western diet culture difference
Western 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 strong 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 philosophy 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 and 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 requested. 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 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. 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 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, resulting 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 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 and 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 its 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 core﹖
The Chinese emphasis on taste, is reflected in everyday conversation, such as family banquet, as soon as the main dish 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. They 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 beans, 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, Westerners 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 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 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, potato, 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 people's 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 cuisine with a menu, side dishes and a variety of spices used in the match, also according to the chef's 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 (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. Therefore, 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 spices, 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. And 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 sand 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 chicken, also must act strictly according to the specifications, and Chef's 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 standards, 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 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 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 Fu's "machete fenlun" poetry, mention of this on the 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 surgeon's skills have been lost.
Mongolian hot pot, and with similar spicy hot pot, Guangdong, Sichuan seafood hot pot is widely 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-style "barbecue season" barbecue was disappointing, an exclamation he ' ll never be, is that it also changed it yourself "gentleman's 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 cooking, Chef is definitely not in the West. Western motto is "work while you work, game game", it appears from the dichotomy of their mechanism, games are in dereliction of duty, game is to lose money on the sale, are "I don't." Advocates for a holistic and Chinese, "working in the game, a game in which", is the world.
Cooking Chinese have always regarded as a lot of fun, and to engage in this work to enrich the lives of positive performance. Youdaoshi "there is paradise, there are kitchen" cooking in China, just as with music, dance, poetry, painting, with improving the life realm of great significance.
So, in the final analysis is the difference between the perceptual and the rational. However, the difference seems to be changed with the development of science of fuzzy. More and more Chinese people to not only pay attention to color, smell and taste of the food, and pay more attention to the health and nutrition. Particularly experienced after SARS.
别吃哥的菜
中英文对照的，楼主觉得长可选一段，满意记得给个小旗哦``` Korea(韩国): Main Korea Republic food and drink characteristic: High protein , much vegetable , happy event delicate , abstain from greasy food, sense of taste is burned with the cold give first place to. Korean regards rice as staple food down the ages. Cooked food gives first place to stewing to cook and to roast system , is not used for a hot dish mainly. Korean likes to eat noodles , beef , chicken and dog's meat , does not like to eat steamed bread , mutton and duck meat. 韩国饮食的主要特点：高蛋白、多蔬菜、喜清淡、忌油腻，味觉以凉辣为主。韩国人自古以来把米饭当做主食。菜肴以炖煮和烤制为主，基本上不做炒菜。韩国人喜欢吃面条、牛肉、鸡肉和狗肉，不喜欢吃馒头、羊肉和鸭肉。 Japan(日本) Cooking culture introduces Japan Mention food and drink , be that food , vegetable , fish and flesh are that Japanesque non-staple food meal burns, and the Western Europe Chinese meal popularizes also very much like not only give first place to rice, before Japan can sample to rich various meal food. Japan is a very rich countries of high grade water resource , hygiene facilities improves and perfects also very much , drinks therefore running water is in any Japanese place being able to. Modern Japan culture is furthermore colorful. Girls are in the culture studying time-honoured Japan tradition, if sado , the ikebana simultaneous, also jump disco. The scene bordering but building the browse downtown area , antiquited temple and tower is not strange. Therefore modern Japan culture is antiquited have been tied in wedlock. 日本饮食文化介绍 说到饮食，不仅是以大米为主食、蔬菜、鱼与肉为副食的日本式餐点，而且西欧中国餐点一般也很普及，在日本可以品尝到丰富多样的餐食。日本是一个优质水资源非常丰富的国家，卫生设施也很完善，所以自来水在日本的任何地方都可以饮用。现代的日本文化更是多彩多姿。女孩子们在学习自古以来的日本传统文化，如茶道、花道的同时，也跳迪斯科。观览市区、古老寺院和高层建筑相邻而建的情景并不稀奇。故而现代的日本文化是结合了古老的、新兴的、西洋的和东洋的文化而形成。 That Japanese loves the birthday department who raw fish is used for food , is covering up with sashimi as a result commonly is the most popular Japan in the homeland food. The Japanese cuisine is particular about the plain taste keeping food very much , does not encourage have added a condiment, use delicate give first place to. The color to cooked food has the very good request especially face to face, not only using all kinds of form , arrangement , colour collocation that the very delicate vessel does load food, to food to have very exquisite thinking also. Be taking a look on that is so meticulous that the day style being just like landscape painting-like takes care of , sometimes cannot bear to destroy that share for the first time to Japanese visitor beautiful. 日本人普遍爱食用生鱼，因而盖着生鱼片的寿司是日本国内最流行的食物。 日本料理非常讲究保持食物的原味，不提倡加入过多调料，以清淡为主。对菜肴的色面尤其有着很高的要求，不但使用各式各样非常精致的盛器来装食物，对食物的形状、排列、颜色搭配也都有很细腻的考虑。看着那一道道精细得有如风景画一般的日式料理，初到日本的游客往往不忍破坏那份美丽。
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