英语论文中西方饮食文化差异的原因

英语论文中西方饮食文化差异的原因

引用cn#aVVVGpkkGG的回答：Let me tell you something about Chinese foods and English There are a lot of differences between Chinese foods and English Firstly， we Chinese eat rice mainly while English people have fish and Secondly， the variety of Chinese foods is much more than English Thirdly， Chinese foods usually need more time to cook while English foods such as sandwiches and burgers are much more convenient to Besides above， more differences could be found if you search on the I I personally like Chinese foods

Let me tell you something about Chinese foods and English There are a lot of differences between Chinese foods and English Firstly， we Chinese eat rice mainly while English people have fish and Secondly， the variety of Chinese foods is much more than English Thirdly， Chinese foods usually need more time to cook while English foods such as sandwiches and burgers are much more convenient to Besides above， more differences could be found if you search on the I I personally like Chinese foods

Customs on eatingFood between China and Western countries are totally different China has 5000 years We probably spend half of time on Chinese people choice food very They only use fresh material to make For example they only eat fresh Chinese have a lot of ideas and techniques for We can cook a chicken in over ten That’s why Chinese food is so popular in the Western country like English or American， they don’t have fresh food because they buy their food from supermarket which only sells stored Western people would also prefer fast food like burgers and They are unhealthy to human Western people do not have many skills for cooking， mostly they only boil， steam and bake the By the way， western people are very good at making desert and They can make very good cake and They are very sweet but it’s sort of food which make you become fat In china if you invite people for meal， the person who invited other people would pay for the meal but it’s not the way in Western In western country people will think you only invited me but it’s not your responsibility to pay for I can afford They won’t be happy if you pay for People in China would always put dishes into customer’s plate to show their hospitality， but they will think it’s not healthy because your chopsticks have been used by In western coountry like America not England， people will always give tips to waiter after they finished meal in a If you don’t they will not be happy because tips are one of their major In china this only happen in some top restaurants and hotels in large international cities like Beijing， Shanghai and G Western people will also think you are rude if you make sound during the Western people do not hold their bowl up even when they have a bowl of There is also a huge difference between Chinese and Western Chinese people use chopsticks and western people use fork and Usually people who use fork and knife will use fork to hold the meat and cut it by knife and use fork to help to get that piece of meat into Chinese just use chopstick to pick things and pass it into your Chinese people only have three meals during a But western people will have more， they have afternoon Usually they would have fruits， homemade cake， tea (black tea) or biscuit with If you are a housewife and have a lot of time， you may have morning tea as 该文章转载自：/译文：饮食习惯中国和西方国家的饮食风格完全不一样。中国有五千年的历史。我们可能花了一半的时间在饮食上。中国人非常细心的选择饮食。他们仅选择新鲜的物料做食物。例如，他们只吃新鲜的鱼。在做饭上中国人有许多的想法和技巧。我们能用十多种方法做一只鸡，这就是中国食物在全世界如此出名的原因。西方国家像英国或美国，他们没有新鲜的食物因为他们只能从超市购买储藏的物品，西方人也喜欢快餐像汉堡包和炸土豆条。他们对人的身体是不健康的，在做食物上西方人没有太多的技巧。他们大多数仅用沸水煮、蒸汽和烘烤食物。随便说，西方人擅长做干燥的食物和巧克力。他们能做许多蛋糕和巧克力，除了其他几种以外他们喜欢甜食，很快的使他们肥胖

檫，我今年也是这题目

英语论文中西方饮食文化差异

引用cn#aVVVGpkkGG的回答：Let me tell you something about Chinese foods and English There are a lot of differences between Chinese foods and English Firstly， we Chinese eat rice mainly while English people have fish and Secondly， the variety of Chinese foods is much more than English Thirdly， Chinese foods usually need more time to cook while English foods such as sandwiches and burgers are much more convenient to Besides above， more differences could be found if you search on the I I personally like Chinese foods

摘要] 由于自然环境和物产不同，形成了东西方不同的文化，中西饮食便沿着各自的道路发展起来传统的西方文化是一种畜牧文化和海洋文化，中国文化则是一种农耕文化和陆地文化，两种不同的文化反映出人们生产生活空间和方式的差异，其中饮食是具有代表性的一个方面，从菜单命名使用的词汇即可略见一斑一、由于自然环境和物产不同，形成了东西方不同的文化，中西饮食便沿着各自的道路发展起来传统的西方文化是一种畜牧文化和海洋文化，中国文化则是一种农耕文化和陆地文化，两种不同的文化反映出人们生产生活空间和方式的差异，其中饮食是具有代表性的一个方面，从文化命名使用的词汇即可略见一斑两种饮食文化的差别主要表现在原料种类、烹饪方法、进餐方式、菜式命名等四个方面(一)原料种类西餐原料主要是动物类和海洋鱼类，辅以植物类，中餐原料主要是植物类和淡水鱼类，辅以动物类随着社会发展和中西方交流的增加，两种饮食体系所使用的原料有趋同的趋势，但差别仍然比较明显中国人视为珍馐美味的猫、狗、鸽子西方人是不会尝试的，而西方人习以为常的海洋鱼类、贝壳类可能为多数内地中国人见所未见，中国人的"食谱"范围比西方人的丰富得多(二)烹饪方式这是中西餐饮的一大差别，也是饮食文化差异的隐性因素烹饪方法的差异又表现在三个方面:首先是原料的粗加工，所谓"食不厌精、脍不厌细"，基础就是原料的粗加工，中餐对此十分讲究，加工后的原料形状多种多样，有整体(Whole)、块(Cubes)、片(Slices)、卷(Rolls)、条(Strips)、段(Segments)、丝(Shreds)、丁(Dice)、粒(Grains)、末(Mince)、蓉(泥)(Mash)、浆(Thickliq 2uid)、汁(Juice)等，西餐原料的处理则较为简单，一般有整体、块、片、丁、泥等几种形状;其次是火候，中式烹调讲究用火，三十多种加工方法许多是西餐中没有的，西餐烹调加工时间较短、火温适中;三是调味，中餐的复合味型多，要求原料入味，西餐则强调原料本味及调料的独立使用(三)进餐方式这是中西饮食文化差异的显性因素，也是中西方文化中的社会心理、价值观、民族习俗方面的差异在饮食上的表现刀叉与筷子、圆桌与条桌等各不相同，在菜式和道数上双方虽然都有程式，但一分一合，互相对立，由此产生的宴请礼仪、饮酒方式、席间气氛也大不相同(四)菜式命名中餐讲究"作"，西餐注重"吃"，中菜命名讲究文雅、含蓄和吉利，注重表情、联想功能，寓情、寓意，便使用了多种修辞手法，除少量大众化菜肴以原料直接命名外，相当一部分菜是以创始人、景物、典故和传闻来命名的，这种命名方法的缺点是菜名与原料无明显关联，往往不知所云，如"八仙过海""、佛跳墙"等西菜命名则直截了当，突出原料，极少使用类似中菜命名的修辞手段，虽少了艺术性，但多了实用性当然，西菜命名也讲究高雅，但表现方法则是以法文命名"WhenwetalkofmeatonourtableweuseFrenchwords，whenwespeakoftheanimalsfromwhichthemeatcomesweuseAnglo-SItisapiginitssty，itispork(porc)Therearecattleinthefields，butwesitdowntobeef(boeuf)Chickensbecomepoultry(poulet)，andacalfbecomesveal(veau)EvenifourmenuswerenotwritteninFrenchoutofsnobbery，theEnglishweusedinthemwouldstillbeNormanE"《(高级英语》P28)这是由于罗曼人曾经征服英国，英国农民在牧养牲畜时，讲的是盎格鲁-撒克逊英语，而这些牲畜被端到餐桌上给法国统治者享用时，就有了法语名称，相沿成习，它变成了一种高雅另外，由于菜单源于法国以及法国饮食文化对西方饮食文化的深远影响，许多西餐菜肴自然用了法语名称，如:胡萝卜蓉汤(Pureealacrecy)、罗宋汤(Bor2schalaRusse)、芝士左口鱼(Fletanalamornay)等二、中餐菜单英译的基本原则中餐曾有"食单"而无菜单，它和"番茄"、"洋芋"一样来自于西方，并很快融入中国饮食文化，形成了自己的特色，成为餐饮业不可或缺的一项"硬件"随着东西方文化交流的更加深入和广泛，来到中国的外宾越来越多，一张好的菜单就是一份高明的宣传单，一份本土化的菜单将使他们的中国之行更加完满菜单最初只是厨师备忘的单子，但今非昔比，当今菜单有了更多功能:11向客人说明食品饮料的种类和价格，便于顾客挑选;21反映餐厅的经营方针，标志着餐厅商品的特色和标准;31是客人和接待者之间的沟通渠道;41是菜品研究的资料;51加强宣传，促进销售小小菜单，作用多多由于东西方文化和食物原料、制作方法存在诸多差异，菜单的翻译远不象想象的那么简单影响菜单翻译的最重要因素是烹饪方法和菜式命名，翻译时应把握好二者的特点，既要符合西餐菜肴命名习惯，又要体现中餐特色，切忌望文生义或按字面含义直译翻译过程中必须把握以下六个原则:第一，注重菜单的信息功能，保证菜名提供准确、足够的信息，而不能简单地按照中菜名称的修饰词而直译，以便外宾选择如"麻婆豆腐"译成"Pockmarkedwoman'sbeancurd"、"八仙过海"译为"EightImmortalscrossingthesea""，鱼香肉丝"译为"Fish-flavorshreddedpork"就会使外宾茫然或误解第二，要发挥菜单的促销作用应借鉴中菜命名的艺术手法，尽量反映中餐烹饪特色，尤其对一些历史悠久、流传广泛的菜肴在翻译后还可以附加说明这样既保留菜名信息，又引人兴趣，以达到吸引食客的目的第三，把握中餐烹调方法的类别为反映中餐对火候的讲究和其艺术性，可进行适当修饰中餐烹调方法分类如下:烧、烧、烩、 、焖Braise炖、煨Stew煎、炸、酥Deep-fry爆、炒、熘、滑Stir-fry、Quick-fry干炒、干煸、焙Sauté煮、汆、涮、白灼Boil烧、烤、烘、 Roast、Barbecue、Broil、Bake蒸、腌、卤、酱、熏、酿、扒、烫、糟等有对等词，可一对一翻译，较特殊的做法如"油淋"可归入"煎炸"类，西餐没有拔丝方法，类似方法有Candy、T第四，尽量译出原料加工后的形状原料形状在西餐中并不重要，但在中餐中却能反映出烹调的技艺水平，译文应予保留，确实累赘的，则可省略第五，把握原料这一核心，无论中菜如何命名，均须翻译出原料，再加上烹调方法和味型等辅助因素第六，避免文化冲突中菜命名为了吉祥，借用了一些不能食用的物品或西方人忌讳食用的动物名，翻译时应按原料名直译，如果原料本身是西方人忌食的，这道菜可省略不译如"翡翠鱼翅"、"红烧狮子头"，真正的翡翠当然不能食用的，其实它就是蔬菜，而狮子西方人更不会食用，我们也是以其威武来形容"肉圆"罢了，直译会引起"血腥"的感觉又如"脆皮乳鸽"，将象征着和平的鸽子烹而食之，也是西方人不能接受的，所以最好把它略过三、中餐菜名英译的具体探讨上面提出了中餐菜单英译的六原则，下面就一些中餐菜名英译进行具体探讨11以原料命名的菜不加修辞，直译最为简便，烹饪方法不必译出中菜汤类命名一般按此方法，翻译的处理就是"原料加汤"如:双冬牛肉-Beefwithmushroomandbambooshouts口蘑菜心-Mushroomswithcabbageheart青椒肉丝-Shreddedporkandgreenchili豆腐汤-Beancurdwithmushroomsoup21以烹调方法加原料命名因为烹调方法是饮食文化的核心组成部分，翻译时必须译出烹调方法中菜的一些烹调方法是西餐所没有的，有些则相近，翻译时用近义词亦可如"干煸"在西餐中没有，其操作过程是:先用油炸原料，然后以少许油翻炒，迅速将油炒干后起锅，并不是加油直接炒英语中有两个字与之意义相近，一是sauté--意识是"快炸、煎";一是torrefy--todryuporparchwithheat(drugsandores，)意识是"烘干、烤干、焙干"，从制作过程看，sauté更合适些如:炸蛋卷-Deep-friedeggrolls回锅肉-Slicedporkdoublysautéedinsoysauce干煸牛肉丝-Sautéedbeefshreds31烹调方式加原料和作料命名作料是决定味型的最重要因素，翻译时也不能省略如豉汁蒸带子，省略作料就成了清蒸，味道完全不同酱爆肉去掉"soypaste"，成了无任何特点的"煎肉"，二者有天渊之别其它如:豉汁蒸带子-Steamedscallopswithcuredsoybean酱爆肉-Quick-friedporkwithsoypaste茄汁石斑鱼-Deepfriedgaroupawithtomatosauce41风味菜肴风味菜主要因其味型特点而得以广泛流传，所以除原料外，应译出风味，一些有确切起源地的菜，还应该加上地名鱼香肉丝的确切译名应为"Stir-friedporkshredsSichuanstyle"或"Stir-friedporkshredsingarlicsauce"，不能译为"Fish-flavorshreddedpork"，是因为"鱼香"作为川菜的一种风味，使用了固定搭配的作料，与真正的鱼没有任何关系，译为"Fish-flavor"，菜中并无"Fish"，给人以误导之嫌其他风味菜还有:湘味牛肉丝-SlicedbeefHunanstyle糖醋排骨-Friedporkchopinsweet-soursauce荷叶粉蒸肉-Steamedporkcoatedgroundriceonlotusleaf51以人名、地名命名的菜肴，一般全部译出，人名前最好加上头衔或职业，对那些知之甚少或译出后外宾不能理解的，则去人名加味型东坡肉-PoetDongpo'sbraisedpork毛氏红烧肉-ChairmanMao'sstewedporkwithsoysauce北京烤鸭-Beijingroastedduck东江酿豆腐-BeancurdstuffedwithporkminceDongjiangstyle61用象形手法或借用典故、传说命名这是中菜命名的一个特点，它集中反映了中国饮食文化的特色，具有很深的社会内涵，也是翻译的难点，处理方法是还其本原，译出主料、作料或做法，能兼顾修辞含义时则兼顾，切不可拘泥于原名而直译翡翠鱼翅-Double-boiledshark'sfinwithve 2getable翡翠不能食用，仅是一个代称，指绿色的蔬菜，翻译时不能按字面译为"Jadeshark'sfin"，否则外宾会莫名其妙蚂蚁上树-Sautéedbeanvermicelliwithspicymeatsauce蚂蚁在中餐中虽可以入菜，但此蚂蚁非彼蚂蚁，而是用酱油和淀粉和过的肉末直译可能引起外宾的惊诧桔瓣鱼汆-Quick-boiledfishballsorangepet 2alshaped这道菜是指鱼汆外形似桔瓣，其实菜中无桔瓣，也无桔味，翻译时不可将之作为原料，译名中加"orangepetalshaped"，是为了增加美感，增强促销功能叫化鸡-Bakedchickenvagabondstyle或Bakedchickenwrappedwithmud此菜相传为乞丐创制，取名时以"叫化"代"乞丐"，是一种美化，翻译时，以"vagabond"代"beg2gar"，也是一种美化后一译名比较实在，但少了前者的浪漫味道麻婆豆腐-Beancurdwithmincedporkinhotsauce这道菜在我国广为流传"，麻婆"成了一个特殊的称谓，外宾没有它的文化背景，翻译时只能取味型如将之译为"Pockmarkswoman'sbeancurd"，即使外宾理解，也失去了美感霸王别姬-Steamedturtleandchickeninwhitesauce寿比南山-Steamedchickeninpumpkin连生贵子-Lotusnutsinsyrup这些纯为吉利的象征名称，不仅不能直译，也无法直译，所以只能还原处理如为了促销，可对这些菜附加说明71菜名含器具的可译出器具，也可直译原料，作为一种特殊的做法，以译出器具为佳有加工作用的器具在西餐中是不会搬上桌子的，这也是中餐的一个特点，它表现了中餐的艺术性器具一般有火锅、锅仔、铁板、沙锅、煲等八珍火锅-Eightdelicacieshotpot锅仔甲鱼-Braisedturtleinminipot铁板牛柳-Vealslicesfriedonironplate汆圆粉丝煲-Stewedmeatballsandbeanver 2micelliincasserole以上探讨了中菜英译的一些基本方法由于中国菜种系繁多，原料区别大，烹饪方法各具特色，菜名千差万别，翻译时还需具体研究，否则不能把握其特点，准确翻译也就无从谈起四、菜单的编排除命名方面的差异外，在菜的分类和编排方式上二者也不相同，这是由于用餐方式和上菜顺序不同所引起的中餐菜单按原料分类，呈纵向序列，西餐菜单按一次食用菜的道数编排，呈平行并列中餐菜单菜肴的排列一般是按冷菜凉碟类、肉类、鱼类、海鲜类、禽类、蔬菜类、汤类、点心水果类、主食类的顺序进行，饮料酒类单列西餐菜单菜肴的排列则按进食顺序安排，分为开胃菜类(APPETIZERS)、汤类(SOUPS)、色拉类(SAL2ADS)、主菜类(ENTREES)(包括肉类、鱼类、海鲜

一法国：食不厌精的艺术法国人对菜肴的要求很高，讲究选料严格，加工精细，花样繁复，保持原味和合理营养。菜式崇尚精美，讲究款式搭配、颜色组合，讲究饮食环境与就餐氛围，对“吃”的里里外外都追求美感和意境。法式鹅肝是与鱼仔酱、松露齐名的世界三大美食珍品之一，是法国的传统名菜，在欧美其他国家的菜谱上极为少见。鹅肝的精妙之处在于它入口即化、柔嫩细致、唇齿留香、余味无穷的感觉，可以勾起人味蕾的无限欲望。此外，法国人十分喜爱吃奶酪，奶酪品种多样。法式菜还比较讲究吃半熟或生食，牛排、羊腿以半熟鲜嫩为特点，如取材于羊羔的名菜--法式红酒小羊排，嫩滑鲜美。法式菜肴重视调味，调味品种类多样。擅长用酒来调味，什么样的菜选用什么酒都有严格的规定，如清汤用葡萄酒、海鲜用白兰地酒、甜品用各式甜酒或白兰地等。配料中酒类和香料是两大要素，无论是菜或点心，闻起来香味浓郁，品起来醇厚宜人。佳肴配美酒是法餐的特色。如果说法国人喝酒比喝水多，并不是玩笑话。二意大利： 美味情绕Pasta意大利美食与法国菜齐名，是当今西餐的主流。意大利的美食就像它的文化一样高贵、典雅、味道独特。精美可口的意大利面食、奶酪、火腿和葡萄酒是世界各国美食家追求的极致。意大利人善用米饭、面条做菜，而不是作为主食。在中国最有知名度的意大利美食就是匹萨和意大利面。匹萨薄薄的饼配上肉末、蔬菜经过烤箱一番烘烤，薄饼香和蔬菜香融为一体，光闻香味足以让人垂涎三尺。意大利面更是有着千奇百怪的形状：通心、螺旋、贝壳以及有馅的小包等。红色面在面中混入红甜椒或甜椒根；黄色面在面中混入番红花蕊或南瓜；绿色面是混入菠菜，甚至还有堪称最具视觉震撼的黑色面，所有的颜色皆来自自然食材，而不是色素。意大利面搭配千变万化的沙司，再加上海鲜、牛肉、蔬菜，或者单纯配上香料，使得面食都可以有上百种口味。常见的一款意大利面中，橄榄油是不可或缺的美味因子，蔬果可以增加面的视觉美感，配上香浓的芝士或者浓汤，香味袭人，让人忍不住叫好，这才是意大利美食的难忘滋味。三俄罗斯：汁浓味厚的慢餐俄式菜肴在西餐中影响较大，沙皇俄国时代的上层人士非常崇拜法国，不仅以讲法语为荣，而且饮食和烹饪技术也主要学习法国。但经过多年的演变，特别是俄国地带，食物讲究热量高的品种，逐渐形成了自己的烹调特色。俄国人喜食热食，爱吃鱼肉、肉末、鸡蛋和蔬菜制成的小包子和肉饼等，各式小吃颇有盛名。俄式菜肴口味较重，喜欢用油，制作方法较为简单。口味以酸、甜、辣、咸为主，酸黄瓜、酸白菜往往是饭店或家庭餐桌上的必备食品。烹调方法以烤、熏腌为特色。俄罗斯厨师对每一道菜品都严格把关，精益求精，如果有哪一道菜缺少某种调料，宁可不卖也绝不摆上顾客的餐桌。传统的俄式西餐，从选材到制作工艺都应该可以达到“慢餐”的要求。而定期的歌舞伴宴，无论如何都会让人放慢进餐的速度，味觉、视觉、听觉的全方位享受，给“慢吞吞”找个绝好的理由。虽然俄式西餐口味与菜品上与法餐大相径庭，但在用餐程序上的繁复程度上俄餐绝不比法餐逊色，客人到了这里不自觉地就放慢了速度。

中西方饮食文化差异英语论文

摘要] 由于自然环境和物产不同，形成了东西方不同的文化，中西饮食便沿着各自的道路发展起来传统的西方文化是一种畜牧文化和海洋文化，中国文化则是一种农耕文化和陆地文化，两种不同的文化反映出人们生产生活空间和方式的差异，其中饮食是具有代表性的一个方面，从菜单命名使用的词汇即可略见一斑一、由于自然环境和物产不同，形成了东西方不同的文化，中西饮食便沿着各自的道路发展起来传统的西方文化是一种畜牧文化和海洋文化，中国文化则是一种农耕文化和陆地文化，两种不同的文化反映出人们生产生活空间和方式的差异，其中饮食是具有代表性的一个方面，从文化命名使用的词汇即可略见一斑两种饮食文化的差别主要表现在原料种类、烹饪方法、进餐方式、菜式命名等四个方面(一)原料种类西餐原料主要是动物类和海洋鱼类，辅以植物类，中餐原料主要是植物类和淡水鱼类，辅以动物类随着社会发展和中西方交流的增加，两种饮食体系所使用的原料有趋同的趋势，但差别仍然比较明显中国人视为珍馐美味的猫、狗、鸽子西方人是不会尝试的，而西方人习以为常的海洋鱼类、贝壳类可能为多数内地中国人见所未见，中国人的"食谱"范围比西方人的丰富得多(二)烹饪方式这是中西餐饮的一大差别，也是饮食文化差异的隐性因素烹饪方法的差异又表现在三个方面:首先是原料的粗加工，所谓"食不厌精、脍不厌细"，基础就是原料的粗加工，中餐对此十分讲究，加工后的原料形状多种多样，有整体(Whole)、块(Cubes)、片(Slices)、卷(Rolls)、条(Strips)、段(Segments)、丝(Shreds)、丁(Dice)、粒(Grains)、末(Mince)、蓉(泥)(Mash)、浆(Thickliq 2uid)、汁(Juice)等，西餐原料的处理则较为简单，一般有整体、块、片、丁、泥等几种形状;其次是火候，中式烹调讲究用火，三十多种加工方法许多是西餐中没有的，西餐烹调加工时间较短、火温适中;三是调味，中餐的复合味型多，要求原料入味，西餐则强调原料本味及调料的独立使用(三)进餐方式这是中西饮食文化差异的显性因素，也是中西方文化中的社会心理、价值观、民族习俗方面的差异在饮食上的表现刀叉与筷子、圆桌与条桌等各不相同，在菜式和道数上双方虽然都有程式，但一分一合，互相对立，由此产生的宴请礼仪、饮酒方式、席间气氛也大不相同(四)菜式命名中餐讲究"作"，西餐注重"吃"，中菜命名讲究文雅、含蓄和吉利，注重表情、联想功能，寓情、寓意，便使用了多种修辞手法，除少量大众化菜肴以原料直接命名外，相当一部分菜是以创始人、景物、典故和传闻来命名的，这种命名方法的缺点是菜名与原料无明显关联，往往不知所云，如"八仙过海""、佛跳墙"等西菜命名则直截了当，突出原料，极少使用类似中菜命名的修辞手段，虽少了艺术性，但多了实用性当然，西菜命名也讲究高雅，但表现方法则是以法文命名"WhenwetalkofmeatonourtableweuseFrenchwords，whenwespeakoftheanimalsfromwhichthemeatcomesweuseAnglo-SItisapiginitssty，itispork(porc)Therearecattleinthefields，butwesitdowntobeef(boeuf)Chickensbecomepoultry(poulet)，andacalfbecomesveal(veau)EvenifourmenuswerenotwritteninFrenchoutofsnobbery，theEnglishweusedinthemwouldstillbeNormanE"《(高级英语》P28)这是由于罗曼人曾经征服英国，英国农民在牧养牲畜时，讲的是盎格鲁-撒克逊英语，而这些牲畜被端到餐桌上给法国统治者享用时，就有了法语名称，相沿成习，它变成了一种高雅另外，由于菜单源于法国以及法国饮食文化对西方饮食文化的深远影响，许多西餐菜肴自然用了法语名称，如:胡萝卜蓉汤(Pureealacrecy)、罗宋汤(Bor2schalaRusse)、芝士左口鱼(Fletanalamornay)等二、中餐菜单英译的基本原则中餐曾有"食单"而无菜单，它和"番茄"、"洋芋"一样来自于西方，并很快融入中国饮食文化，形成了自己的特色，成为餐饮业不可或缺的一项"硬件"随着东西方文化交流的更加深入和广泛，来到中国的外宾越来越多，一张好的菜单就是一份高明的宣传单，一份本土化的菜单将使他们的中国之行更加完满菜单最初只是厨师备忘的单子，但今非昔比，当今菜单有了更多功能:11向客人说明食品饮料的种类和价格，便于顾客挑选;21反映餐厅的经营方针，标志着餐厅商品的特色和标准;31是客人和接待者之间的沟通渠道;41是菜品研究的资料;51加强宣传，促进销售小小菜单，作用多多由于东西方文化和食物原料、制作方法存在诸多差异，菜单的翻译远不象想象的那么简单影响菜单翻译的最重要因素是烹饪方法和菜式命名，翻译时应把握好二者的特点，既要符合西餐菜肴命名习惯，又要体现中餐特色，切忌望文生义或按字面含义直译翻译过程中必须把握以下六个原则:第一，注重菜单的信息功能，保证菜名提供准确、足够的信息，而不能简单地按照中菜名称的修饰词而直译，以便外宾选择如"麻婆豆腐"译成"Pockmarkedwoman'sbeancurd"、"八仙过海"译为"EightImmortalscrossingthesea""，鱼香肉丝"译为"Fish-flavorshreddedpork"就会使外宾茫然或误解第二，要发挥菜单的促销作用应借鉴中菜命名的艺术手法，尽量反映中餐烹饪特色，尤其对一些历史悠久、流传广泛的菜肴在翻译后还可以附加说明这样既保留菜名信息，又引人兴趣，以达到吸引食客的目的第三，把握中餐烹调方法的类别为反映中餐对火候的讲究和其艺术性，可进行适当修饰中餐烹调方法分类如下:烧、烧、烩、 、焖Braise炖、煨Stew煎、炸、酥Deep-fry爆、炒、熘、滑Stir-fry、Quick-fry干炒、干煸、焙Sauté煮、汆、涮、白灼Boil烧、烤、烘、 Roast、Barbecue、Broil、Bake蒸、腌、卤、酱、熏、酿、扒、烫、糟等有对等词，可一对一翻译，较特殊的做法如"油淋"可归入"煎炸"类，西餐没有拔丝方法，类似方法有Candy、T第四，尽量译出原料加工后的形状原料形状在西餐中并不重要，但在中餐中却能反映出烹调的技艺水平，译文应予保留，确实累赘的，则可省略第五，把握原料这一核心，无论中菜如何命名，均须翻译出原料，再加上烹调方法和味型等辅助因素第六，避免文化冲突中菜命名为了吉祥，借用了一些不能食用的物品或西方人忌讳食用的动物名，翻译时应按原料名直译，如果原料本身是西方人忌食的，这道菜可省略不译如"翡翠鱼翅"、"红烧狮子头"，真正的翡翠当然不能食用的，其实它就是蔬菜，而狮子西方人更不会食用，我们也是以其威武来形容"肉圆"罢了，直译会引起"血腥"的感觉又如"脆皮乳鸽"，将象征着和平的鸽子烹而食之，也是西方人不能接受的，所以最好把它略过三、中餐菜名英译的具体探讨上面提出了中餐菜单英译的六原则，下面就一些中餐菜名英译进行具体探讨11以原料命名的菜不加修辞，直译最为简便，烹饪方法不必译出中菜汤类命名一般按此方法，翻译的处理就是"原料加汤"如:双冬牛肉-Beefwithmushroomandbambooshouts口蘑菜心-Mushroomswithcabbageheart青椒肉丝-Shreddedporkandgreenchili豆腐汤-Beancurdwithmushroomsoup21以烹调方法加原料命名因为烹调方法是饮食文化的核心组成部分，翻译时必须译出烹调方法中菜的一些烹调方法是西餐所没有的，有些则相近，翻译时用近义词亦可如"干煸"在西餐中没有，其操作过程是:先用油炸原料，然后以少许油翻炒，迅速将油炒干后起锅，并不是加油直接炒英语中有两个字与之意义相近，一是sauté--意识是"快炸、煎";一是torrefy--todryuporparchwithheat(drugsandores，)意识是"烘干、烤干、焙干"，从制作过程看，sauté更合适些如:炸蛋卷-Deep-friedeggrolls回锅肉-Slicedporkdoublysautéedinsoysauce干煸牛肉丝-Sautéedbeefshreds31烹调方式加原料和作料命名作料是决定味型的最重要因素，翻译时也不能省略如豉汁蒸带子，省略作料就成了清蒸，味道完全不同酱爆肉去掉"soypaste"，成了无任何特点的"煎肉"，二者有天渊之别其它如:豉汁蒸带子-Steamedscallopswithcuredsoybean酱爆肉-Quick-friedporkwithsoypaste茄汁石斑鱼-Deepfriedgaroupawithtomatosauce41风味菜肴风味菜主要因其味型特点而得以广泛流传，所以除原料外，应译出风味，一些有确切起源地的菜，还应该加上地名鱼香肉丝的确切译名应为"Stir-friedporkshredsSichuanstyle"或"Stir-friedporkshredsingarlicsauce"，不能译为"Fish-flavorshreddedpork"，是因为"鱼香"作为川菜的一种风味，使用了固定搭配的作料，与真正的鱼没有任何关系，译为"Fish-flavor"，菜中并无"Fish"，给人以误导之嫌其他风味菜还有:湘味牛肉丝-SlicedbeefHunanstyle糖醋排骨-Friedporkchopinsweet-soursauce荷叶粉蒸肉-Steamedporkcoatedgroundriceonlotusleaf51以人名、地名命名的菜肴，一般全部译出，人名前最好加上头衔或职业，对那些知之甚少或译出后外宾不能理解的，则去人名加味型东坡肉-PoetDongpo'sbraisedpork毛氏红烧肉-ChairmanMao'sstewedporkwithsoysauce北京烤鸭-Beijingroastedduck东江酿豆腐-BeancurdstuffedwithporkminceDongjiangstyle61用象形手法或借用典故、传说命名这是中菜命名的一个特点，它集中反映了中国饮食文化的特色，具有很深的社会内涵，也是翻译的难点，处理方法是还其本原，译出主料、作料或做法，能兼顾修辞含义时则兼顾，切不可拘泥于原名而直译翡翠鱼翅-Double-boiledshark'sfinwithve 2getable翡翠不能食用，仅是一个代称，指绿色的蔬菜，翻译时不能按字面译为"Jadeshark'sfin"，否则外宾会莫名其妙蚂蚁上树-Sautéedbeanvermicelliwithspicymeatsauce蚂蚁在中餐中虽可以入菜，但此蚂蚁非彼蚂蚁，而是用酱油和淀粉和过的肉末直译可能引起外宾的惊诧桔瓣鱼汆-Quick-boiledfishballsorangepet 2alshaped这道菜是指鱼汆外形似桔瓣，其实菜中无桔瓣，也无桔味，翻译时不可将之作为原料，译名中加"orangepetalshaped"，是为了增加美感，增强促销功能叫化鸡-Bakedchickenvagabondstyle或Bakedchickenwrappedwithmud此菜相传为乞丐创制，取名时以"叫化"代"乞丐"，是一种美化，翻译时，以"vagabond"代"beg2gar"，也是一种美化后一译名比较实在，但少了前者的浪漫味道麻婆豆腐-Beancurdwithmincedporkinhotsauce这道菜在我国广为流传"，麻婆"成了一个特殊的称谓，外宾没有它的文化背景，翻译时只能取味型如将之译为"Pockmarkswoman'sbeancurd"，即使外宾理解，也失去了美感霸王别姬-Steamedturtleandchickeninwhitesauce寿比南山-Steamedchickeninpumpkin连生贵子-Lotusnutsinsyrup这些纯为吉利的象征名称，不仅不能直译，也无法直译，所以只能还原处理如为了促销，可对这些菜附加说明71菜名含器具的可译出器具，也可直译原料，作为一种特殊的做法，以译出器具为佳有加工作用的器具在西餐中是不会搬上桌子的，这也是中餐的一个特点，它表现了中餐的艺术性器具一般有火锅、锅仔、铁板、沙锅、煲等八珍火锅-Eightdelicacieshotpot锅仔甲鱼-Braisedturtleinminipot铁板牛柳-Vealslicesfriedonironplate汆圆粉丝煲-Stewedmeatballsandbeanver 2micelliincasserole以上探讨了中菜英译的一些基本方法由于中国菜种系繁多，原料区别大，烹饪方法各具特色，菜名千差万别，翻译时还需具体研究，否则不能把握其特点，准确翻译也就无从谈起四、菜单的编排除命名方面的差异外，在菜的分类和编排方式上二者也不相同，这是由于用餐方式和上菜顺序不同所引起的中餐菜单按原料分类，呈纵向序列，西餐菜单按一次食用菜的道数编排，呈平行并列中餐菜单菜肴的排列一般是按冷菜凉碟类、肉类、鱼类、海鲜类、禽类、蔬菜类、汤类、点心水果类、主食类的顺序进行，饮料酒类单列西餐菜单菜肴的排列则按进食顺序安排，分为开胃菜类(APPETIZERS)、汤类(SOUPS)、色拉类(SAL2ADS)、主菜类(ENTREES)(包括肉类、鱼类、海鲜

中西文化历来是世界文化的两大派系，而饮食在两个文化中部占有非常重要的地位。中西文化之间的差异从而造就了中西饮食文化的差异，在两种不同的文化背景下，中西方饮食习俗，不论在其观念、性质，还是在其方式、对象等诸多方面，所存在的差异是非常鲜明的。笔者根据自己几十年从事西式餐饮的经验，提出以下几点看法，以供参考。　　1、中西饮食观念的差异　　历史上，中国是世界上最古老的国家之一，有5000年的悠久而厚重的历史，创造了无数的灿烂文明，在这种文化蕴藏中，使中国的饮食更加博大精深。随着时间的流逝以及辽阔国土的地域差异，四大菜系逐渐形成，四大菜系自成体系，各有特点，但共同点是用料复杂考究，制作方法复杂，口味、菜式多种多样，令人惊叹。　　西方以欧美为代表，其文化同样源远流长。到中世纪，欧洲文化已十分完善，在此期间，旧西方的饮食文化已经形成。其主要特点为：主食以面粉为主，原料也较为丰富，制作方法较中国简单，但同时也十分注重口味。　　由于中西哲学思想的不同，西方人于饮食重科学。重科学即讲求营养。故西方饮食以营养为最高准则，进食犹如为一生物的机器添加燃料，特别讲求食物的营养成分，蛋白质、脂肪、碳水化合物、维生素及各类无机元素的含量是否搭配合宜，热量的供给是否恰到好处以及这些营养成分是否能为进食者充分吸收，有无其他副作用。这些问题都是烹调中的大学问，而菜肴的色、香、味如何，则是次一等的要求。即或在西方首屈一指的饮食大国——法国，其饮食文化虽然在很多方面与我们近似，但一接触到营养问题，双方便拉开了距离。　　中国五味调和的烹调术旨在追求美味，其加工过程中的热油炸和长时间的文火攻，都会使菜肴的营养成分被破坏。法国烹调虽亦追求美味，但同时总不忘“营养”这一大前提，一味含营养而求美味是他们所不取的。尤其是20世纪60年代出现的现代烹调思想，特别强调养生、减肥，从而追求清淡少油，强调采用新鲜原料，强调烹调过程中保持原有的营养成分和原有的味道，所以蔬菜基本上都是生吃。所以说西方饮食之重营养是带有普遍性的。　　2、中西饮食对象的差异　　西方人认为菜肴是充饥的，所以专吃大块肉、整块鸡等“硬菜”；而中国的菜肴是“吃味”的。所以中国烹调在用料上也显出极大的随意性：许多西方人视为弃物的东西，在中国都是极好的原料，外国厨师无法处理的东西，一到中国厨师手里，就可以化腐朽为神奇。足见中国饮食在用料方面的随意性之广博。　　据西方植物学者的调查，中国人吃的菜蔬有600多种，比西方多6倍。实际上，在中国人的菜肴里，素菜是平常食品，荤菜只有在节假日或生活水平较高时，才进入平常的饮食结构，所以自古便有“菜食”之说，菜食在平常的饮食结构中占主导地位。中国人的以植物为主菜，与佛教徒的鼓吹有着千丝万缕的联系。佛教便视动物为“生灵”，而植物则“无灵”，所以，主张素食主义。　　西方人在介绍自己国家的饮食特点时，觉得比中国更重视营养的合理搭配，有较为发达的食品工业，如罐头、快餐等，虽口味千篇一律，但节省时间，且营养良好。故他们国家的人身体普遍比中国人健壮：高个、长腿、宽大的肩、发达的肌肉；而中国人则显得身材瘦小、肩窄腿短、色黄质弱。有人根据中西方饮食对象的明显差异这一特点，把中国人称为植物性格，西方人称为动物性格。　　3、中西钦食方式、餐具及礼仪的不同　　中西方的饮食方式有很大不同，这种差异对民族性格也有影响。在中国，任何一个宴席，不管是什么目的，都只会有一种形式，就是大家团团围坐，共享一席；筵席要用圆桌，这就从形式上造成了一种团结、礼貌、共趣的气氛。美味佳肴放在一桌人的中心，它既是一桌人欣赏、品尝的对象，又是一桌人感情交流的媒介物。人与人相互敬酒、相互让菜、劝菜，在美好的事物面前，体现了人与人之间相互尊重、争让的美德。虽然从卫生的角度看，这种饮食方式有明显的不足之处，但它符合我们民族“大团圆”的普遍心态，反映了中国古典哲学中“和”这个范畴对后代思想的影响，便于集体的情感交流，因而至今难以改革。　　在餐具方面，差异就更甚明显。众所周知，中国人包括亚洲一些黄种人的国家，使用的是筷子、汤匙，吃饭也用碗盛；而西方人呢，则是盘子盛食物，用刀叉即切即吃，喝汤则有专门的汤匙。筷子与刀叉作为东西方最具代表性的两种餐具，筷子和刀叉影响了东西方不同的生活方式，代表着不同的两种智慧。著名的物理学家、诺贝尔物理奖获得者李政道博士，在接受一位日本记者采访时，也有一段很精辟的论述：“中华民族是个优秀民族，中国人早在春秋战国时期就使用了筷子。如此简单的两根东西，却是高妙绝伦地运用了物理学上的杠杆原理。筷子是人类手指的延伸，手指能做的事它几乎都能做，而且不怕高温与寒冷。真是高明极了!”　　在礼仪方面，中西两者更显不同。在中国古代，在用餐过程中，就有一套繁文缛节。《礼记·曲记》载：“共食不饱，共饭不择手，毋放饭，……毋固获，毋扬饭，……卒食，客自前跪，撒饭齐以授相者，主人辞于客，然后客坐。”这段话大意主要是：大家共同吃饭时，不可以只顾自己吃饭。如果和别人一起吃饭，必须检查手的清洁。不要把多余的饭放回锅里，不要专占着食物，也不要簸扬着热饭。吃完饭后，客人应该起身向前收拾桌上的盘碟，交给主人，主人跟着起身，请客人不要劳动，然后客人再坐下。这些礼仪有的在现代也是必要的礼貌。在西方宴席上，主人一般只给客人夹一次菜，其余由客人自主食用：若客人不要，也不便硬让人家再吃，也不要按中国人的习惯频频给客人劝酒、夹菜。吃东西时，也不要发出响声，但客人要注意赞赏主人准备的饭菜。若与人谈话，只能与邻座的交谈，不要与距离远的人交谈。　　4、中西饮食性质的差异　　饮食观念的不同，使西方饮食倾向于科学、理性，中国饮食倾向于艺术、感性。烹调出自饮食，饮食原来是一个旨在供给维持生命的营养。西方饮食习俗的着重点仅仅是原始的饮食实用性的延伸；而中国饮食习俗中对味的偏重，就把饮食推向了艺术的殿堂。从这两种饮食观可以看出：西方饮食日趋规范化，中，国饮食随意性大。　　中西方饮食文化差异是明显的，而且各有长处。随着经济全球化及信息变流的加快，中西饮食文化将在碰撞中不断融合，在融合中相互互补。现在的中餐已开始注重食物的营养性、健康性和烹饪的科学性；西餐也开始向中餐的色、香、味、意、形的境界发展。中西餐饮文化将在交流中共同发展。

Customs on eatingFood between China and Western countries are totally different China has 5000 years We probably spend half of time on Chinese people choice food very They only use fresh material to make For example they only eat fresh Chinese have a lot of ideas and techniques for We can cook a chicken in over ten That’s why Chinese food is so popular in the Western country like English or American， they don’t have fresh food because they buy their food from supermarket which only sells stored Western people would also prefer fast food like burgers and They are unhealthy to human Western people do not have many skills for cooking， mostly they only boil， steam and bake the By the way， western people are very good at making desert and They can make very good cake and They are very sweet but it’s sort of food which make you become fat In china if you invite people for meal， the person who invited other people would pay for the meal but it’s not the way in Western In western country people will think you only invited me but it’s not your responsibility to pay for I can afford They won’t be happy if you pay for People in China would always put dishes into customer’s plate to show their hospitality， but they will think it’s not healthy because your chopsticks have been used by In western coountry like America not England， people will always give tips to waiter after they finished meal in a If you don’t they will not be happy because tips are one of their major In china this only happen in some top restaurants and hotels in large international cities like Beijing， Shanghai and G Western people will also think you are rude if you make sound during the Western people do not hold their bowl up even when they have a bowl of There is also a huge difference between Chinese and Western Chinese people use chopsticks and western people use fork and Usually people who use fork and knife will use fork to hold the meat and cut it by knife and use fork to help to get that piece of meat into Chinese just use chopstick to pick things and pass it into your Chinese people only have three meals during a But western people will have more， they have afternoon Usually they would have fruits， homemade cake， tea (black tea) or biscuit with If you are a housewife and have a lot of time， you may have morning tea as 该文章转载自：/译文：饮食习惯中国和西方国家的饮食风格完全不一样。中国有五千年的历史。我们可能花了一半的时间在饮食上。中国人非常细心的选择饮食。他们仅选择新鲜的物料做食物。例如，他们只吃新鲜的鱼。在做饭上中国人有许多的想法和技巧。我们能用十多种方法做一只鸡，这就是中国食物在全世界如此出名的原因。西方国家像英国或美国，他们没有新鲜的食物因为他们只能从超市购买储藏的物品，西方人也喜欢快餐像汉堡包和炸土豆条。他们对人的身体是不健康的，在做食物上西方人没有太多的技巧。他们大多数仅用沸水煮、蒸汽和烘烤食物。随便说，西方人擅长做干燥的食物和巧克力。他们能做许多蛋糕和巧克力，除了其他几种以外他们喜欢甜食，很快的使他们肥胖

The Kingdom of Thailand lies in the heart of Southeast Asia， making it a natural gateway to Indochina， Myanmar and Southern C 。 Its shape and geography divide into four natural regions : the mountains and forests of the North; the vast rice fields of the Central Plains; the semi-arid farm lands of the Northeast plateau; and the tropical islands and long coastline of the peninsula S The country has seventy-six provinces that are further divided into districts， sub-districts and Bangkok is the capital city and centre of political， commercial， industrial and cultural It is also the seat of Thailand's revered Royal Family， with His Majesty the King recognized as Head of State， Head of the Armed Forces， Upholder of the Buddhist religion and Upholder of all 用google搜索 travel in The Kingdom of Thailand 看一下就行。都是关于泰国的介绍，自己写作文的话就改一下吧。毕竟作文和资料不太一样。看不懂可以直接看译文。望采纳。

中西方饮食文化的差异英语论文

你可以从以下几点着手：一．餐桌礼仪概述 餐桌礼仪在中西方文化发展中的地位与作用。 二 各国间不同的饮食文化 我国饮食文化的发展及餐桌礼仪的形成。 英、法、美、意等国家的饮食文化发展及餐桌礼仪的形成。 用我国的典型食品北京烤鸭与西方国家的火鸡进行对比从而进一步比较两者差异。 从差异中寻求中西文化间的共同点。 形成中西方文化差异的根源。 Table Manners The main difference between Chinese and W estern eating habits is that unlike the West， where everyone has their own plate of food， in China the dishes are placed on the table and everybody If you are being treated by a Chinese host， be prepared for a ton of Chinese are very proud of their culture of food and will do their best to give you a taste of many different types of Among friends， they will just order enough for the people If they are taking somebody out for dinner and the relationship is polite to semi-polite， then they will usually order one more dish than the number of guests (four people， five dishes) If it is a business dinner or a very formal occasion， there is likely to be a huge amount of food that will be impopssible to A typical meal starts with These are followed by the main courses， hot meat and vegetable Finally a soup is brought out， which is followed by the starchy "staple"food， which is usually rice or noodles or sometimes Many Chinese eat rice (or noodles or whatever) last， but if you like to have your rice together with other dishes， you should say so early One thing to be aware of is that when eating with a Chinese host， you may find that the person is using their chopsticks to put food in your bowl or This is a sign of The appropriate thing to do would be to eat the whatever-it-is and say how yummy it If you feel uncomfortable with this， you can just say a polite thank you and leave the food there， and maybe cover it up with a little rice when they are not There is a certain amount of leniency involved when dealing with W So you won't be Eating No-no's Traditionally speaking， there are many taboos at Chinese tables， but these days not many people pay attention to However， there are a few things to keep in mind， especially if you are a guest at a private 1) Don't stick your chopsticks upright in the rice Instead，lay them on your The reason for this is that when somebody dies， the shrine to them contains a bowl of sand or rice with two sticks of incense stuck upright in So if you stick your chopsticks in the rice bowl， it looks like this shrine and is equivalent to wishing death upon a person at the table! 2) Make sure the spout of the teapot is not facing It is impolite to set the teapot down where the spout is facing towards The spout should always be directed to where nobody is sitting，usually just outward from the 3) Don't tap on your bowl with your Beggars tap on their bowls， so this is not Also， in a restaurant， if the food is coming too slow people will tap their If you are in someone's home， it is like insulting the Eat Local You can get expensive， delicious meals in any of the large hotels， but if you are looking for atmosphere， you have to go to a local Not only is it cheaper， but you can get a good look at the locals and what normal people are And what the food lacks in presentation is made up for in the Some restaurants have English menus， but don't count on A good way to choose dishes is to look at what othes are eating and point at it for the The other option is to play "Myatery Dinner，" where players randomly point at items in the menu and wait for the surprise dishes to Whoever orders the braised dog heart with scallions in shark vomit sauce wins! If you bring your Guide with you， however， you can use the food guide in the back of the book to choose some safe and delicious Also， be sure to sample the local brew， Yanjing B Drining Gan Bei!(cheers!) Alcohol is a big part of eating in B Especially when dining with Chinese hosts， you can expect the beer to flow freely and many beis to be gan-(Gan Bei literally means "dry the glass")Besides beer， the official Chinese alcoholic beverage is bai jiu， high-proof Chinese liquor made from assorted There are varying degrees of bai jiu， and some are quite The Beijing favorite is called Er Guo Tou， which is a whopping 56% More expensive and less formidable are Maotai and Wuliangye， which go for about 300-400 yuan per In comparison， Er Guo Tou costs a modest 4or 5 yuan per ping(bottle) If you are not a drinker， or don't feel up to the challenge， just say "wo bu hui he jiu"(I don't drink) It is generally acceptable to use Coke or tea as an alcohol

中西文化历来是世界文化的两大派系，而饮食在两个文化中部占有非常重要的地位。中西文化之间的差异从而造就了中西饮食文化的差异，在两种不同的文化背景下，中西方饮食习俗，不论在其观念、性质，还是在其方式、对象等诸多方面，所存在的差异是非常鲜明的。笔者根据自己几十年从事西式餐饮的经验，提出以下几点看法，以供参考。　　1、中西饮食观念的差异　　历史上，中国是世界上最古老的国家之一，有5000年的悠久而厚重的历史，创造了无数的灿烂文明，在这种文化蕴藏中，使中国的饮食更加博大精深。随着时间的流逝以及辽阔国土的地域差异，四大菜系逐渐形成，四大菜系自成体系，各有特点，但共同点是用料复杂考究，制作方法复杂，口味、菜式多种多样，令人惊叹。　　西方以欧美为代表，其文化同样源远流长。到中世纪，欧洲文化已十分完善，在此期间，旧西方的饮食文化已经形成。其主要特点为：主食以面粉为主，原料也较为丰富，制作方法较中国简单，但同时也十分注重口味。　　由于中西哲学思想的不同，西方人于饮食重科学。重科学即讲求营养。故西方饮食以营养为最高准则，进食犹如为一生物的机器添加燃料，特别讲求食物的营养成分，蛋白质、脂肪、碳水化合物、维生素及各类无机元素的含量是否搭配合宜，热量的供给是否恰到好处以及这些营养成分是否能为进食者充分吸收，有无其他副作用。这些问题都是烹调中的大学问，而菜肴的色、香、味如何，则是次一等的要求。即或在西方首屈一指的饮食大国——法国，其饮食文化虽然在很多方面与我们近似，但一接触到营养问题，双方便拉开了距离。　　中国五味调和的烹调术旨在追求美味，其加工过程中的热油炸和长时间的文火攻，都会使菜肴的营养成分被破坏。法国烹调虽亦追求美味，但同时总不忘“营养”这一大前提，一味含营养而求美味是他们所不取的。尤其是20世纪60年代出现的现代烹调思想，特别强调养生、减肥，从而追求清淡少油，强调采用新鲜原料，强调烹调过程中保持原有的营养成分和原有的味道，所以蔬菜基本上都是生吃。所以说西方饮食之重营养是带有普遍性的。　　2、中西饮食对象的差异　　西方人认为菜肴是充饥的，所以专吃大块肉、整块鸡等“硬菜”；而中国的菜肴是“吃味”的。所以中国烹调在用料上也显出极大的随意性：许多西方人视为弃物的东西，在中国都是极好的原料，外国厨师无法处理的东西，一到中国厨师手里，就可以化腐朽为神奇。足见中国饮食在用料方面的随意性之广博。　　据西方植物学者的调查，中国人吃的菜蔬有600多种，比西方多6倍。实际上，在中国人的菜肴里，素菜是平常食品，荤菜只有在节假日或生活水平较高时，才进入平常的饮食结构，所以自古便有“菜食”之说，菜食在平常的饮食结构中占主导地位。中国人的以植物为主菜，与佛教徒的鼓吹有着千丝万缕的联系。佛教便视动物为“生灵”，而植物则“无灵”，所以，主张素食主义。　　西方人在介绍自己国家的饮食特点时，觉得比中国更重视营养的合理搭配，有较为发达的食品工业，如罐头、快餐等，虽口味千篇一律，但节省时间，且营养良好。故他们国家的人身体普遍比中国人健壮：高个、长腿、宽大的肩、发达的肌肉；而中国人则显得身材瘦小、肩窄腿短、色黄质弱。有人根据中西方饮食对象的明显差异这一特点，把中国人称为植物性格，西方人称为动物性格。　　3、中西钦食方式、餐具及礼仪的不同　　中西方的饮食方式有很大不同，这种差异对民族性格也有影响。在中国，任何一个宴席，不管是什么目的，都只会有一种形式，就是大家团团围坐，共享一席；筵席要用圆桌，这就从形式上造成了一种团结、礼貌、共趣的气氛。美味佳肴放在一桌人的中心，它既是一桌人欣赏、品尝的对象，又是一桌人感情交流的媒介物。人与人相互敬酒、相互让菜、劝菜，在美好的事物面前，体现了人与人之间相互尊重、争让的美德。虽然从卫生的角度看，这种饮食方式有明显的不足之处，但它符合我们民族“大团圆”的普遍心态，反映了中国古典哲学中“和”这个范畴对后代思想的影响，便于集体的情感交流，因而至今难以改革。　　在餐具方面，差异就更甚明显。众所周知，中国人包括亚洲一些黄种人的国家，使用的是筷子、汤匙，吃饭也用碗盛；而西方人呢，则是盘子盛食物，用刀叉即切即吃，喝汤则有专门的汤匙。筷子与刀叉作为东西方最具代表性的两种餐具，筷子和刀叉影响了东西方不同的生活方式，代表着不同的两种智慧。著名的物理学家、诺贝尔物理奖获得者李政道博士，在接受一位日本记者采访时，也有一段很精辟的论述：“中华民族是个优秀民族，中国人早在春秋战国时期就使用了筷子。如此简单的两根东西，却是高妙绝伦地运用了物理学上的杠杆原理。筷子是人类手指的延伸，手指能做的事它几乎都能做，而且不怕高温与寒冷。真是高明极了!”　　在礼仪方面，中西两者更显不同。在中国古代，在用餐过程中，就有一套繁文缛节。《礼记·曲记》载：“共食不饱，共饭不择手，毋放饭，……毋固获，毋扬饭，……卒食，客自前跪，撒饭齐以授相者，主人辞于客，然后客坐。”这段话大意主要是：大家共同吃饭时，不可以只顾自己吃饭。如果和别人一起吃饭，必须检查手的清洁。不要把多余的饭放回锅里，不要专占着食物，也不要簸扬着热饭。吃完饭后，客人应该起身向前收拾桌上的盘碟，交给主人，主人跟着起身，请客人不要劳动，然后客人再坐下。这些礼仪有的在现代也是必要的礼貌。在西方宴席上，主人一般只给客人夹一次菜，其余由客人自主食用：若客人不要，也不便硬让人家再吃，也不要按中国人的习惯频频给客人劝酒、夹菜。吃东西时，也不要发出响声，但客人要注意赞赏主人准备的饭菜。若与人谈话，只能与邻座的交谈，不要与距离远的人交谈。　　4、中西饮食性质的差异　　饮食观念的不同，使西方饮食倾向于科学、理性，中国饮食倾向于艺术、感性。烹调出自饮食，饮食原来是一个旨在供给维持生命的营养。西方饮食习俗的着重点仅仅是原始的饮食实用性的延伸；而中国饮食习俗中对味的偏重，就把饮食推向了艺术的殿堂。从这两种饮食观可以看出：西方饮食日趋规范化，中，国饮食随意性大。　　中西方饮食文化差异是明显的，而且各有长处。随着经济全球化及信息变流的加快，中西饮食文化将在碰撞中不断融合，在融合中相互互补。现在的中餐已开始注重食物的营养性、健康性和烹饪的科学性；西餐也开始向中餐的色、香、味、意、形的境界发展。中西餐饮文化将在交流中共同发展。

only found hope that works~American table manners[edit] Table Layout * Bread plates are to the left of the main plate， beverage glasses are to the * Salad fork， knife and soup spoon are further from the main plate than the main course knife， fork and Dessert utensils are either placed above the main plate or served with [edit] General Behavior * Chew with your mouth * Do not talk at an excessively loud * Refrain from coughing， sneezing or blowing nose at the * Never tilt back your chair while at the table， or at any other * Do not make unbecoming noises while * Do not play with food or table * Do not single out or chastise someone who has shown poor table * Do not put your elbows on the table or * Always ask the host or hostess to be excused before leaving the * Do not stare at anyone while he or she is * Never talk on your phone at the If urgent， ask host or hostess to be excused， and go Apologize when [edit] Utensils * Do not eat food with your fingers unless you are eating foods customarily eaten with fingers， such as bread， french fries， chicken wings， pizza， * The fork may be used either in the American (use the fork in your left hand while cutting; switch to right hand to pick up and eat a piece) or the Continental (fork remains in the left hand) fashion -- either is now (See Fork etiquette) * The fork is used to convey any solid food to the * The knife blade should be placed on the edge of your plate when not in The blade should always face * When you have finished eating soup， the spoon should be placed to the side of the saucer， not left in the * Keep your napkin on your At more formal occasions all diners will wait to place their napkins on their laps until the host or hostess places his or her napkin on his or her lap * When eating barbecue or some other messy foods such as cracked crab， a 'bib' napkin may be provided for and used by Usually these foods are also eaten by hand， and wet wipes or paper napkins should be used to clean the * When using paper napkins， never ball them up or allow stains to * Use your silverware from the outside moving inward toward the main (Salad fork， knife and soup spoon are further from the main plate than the main course knife， fork and Dessert utensils are either placed above the main plate or served with )[edit] Dining * A prayer or 'blessing' may be customary in some families， and the guests should join in even if they are not religious or do not follow the same Most prayers are made by the host before the meal is Instead or in addition， a 'toast' may be offered [1] * Do not start eating until (a) every person is served or (b) those who have not been served request that you begin without At more formal occasions all diners will wait to begin until the hostess or host lifts a fork or * When a dish is presented 'family style'， the food is served to one's plate and then passed on to the next put the food on your left， take some and pass to the person next to * When serving， serve from the left and pick up the dish from the Beverages are both served and removed from the * Eat soup noiselessly and with the side of the * Tea or coffee should never be poured into the saucer to cool but should be sipped from the Alternatively， ice may be used to cool * Seasoning ones meal prior to tasting can be considered rude and may insult the [edit] At the end of the meal * It is acceptable in most places to not finish all of the food on your * When finished with your meal， place your knife and fork with handles at the 4 o'clock position and the tines of the fork down to signal to the server you are * Except in a public restaurant， do not ask to take some of your uneaten food away from the meal after it ends， especially when having a formal [edit] British table manners * The fork is held in your left hand and the knife is held in your * You should hold your knife with the handle in your palm and your fork in the other hand with the prongs pointing * If you’re eating a dessert， your fork (if you have one) should be held in the left hand and the spoon in the * When eating soup， you should hold your spoon in your right hand and tip the bowl away from you， scooping the soup in movements away from * It is not acceptable to use your fingers at the table to eat or push food onto your You may， however， eat some foods such as fruit， sandwiches， hamburgers， crisps， chips or pizza with your * If there are a number of knives or forks， then you should start from the outside set working your way in as each course is * Drinks should always be to the right of your plate with the bread roll to the * When eating bread rolls， break off a piece before Use your knife only to butter the bread， not to cut * You should not start eating before your host does or instructs you to do At larger meals， it is considered okay to start eating once others have been * When you’re finished， place your knife and fork together at five o’clock with your fork on the left (tines facing up) and knife on the right， with the knife blade facing This signals that you are * Your napkin should never be screwed Nor should it be folded neatly as that would suggest that your host might plan to use it again without washing it - just leave is neatly but * Never blow your nose on your Place it on your lap and use it to dab your mouth if you make a * It is considered rude to answer the telephone at the If you need to take an urgent call， excuse yourself and go * Always ask for permission from the host and excuse yourself if you need to leave the You should place your napkin on your seat until you * If you must leave the table or are resting， your fork should be at eight o’clock and your knife at four o’clock (with the blade inwards) Once an item of cutlery has been used， it should not touch the table * The food should be brought to your mouth on the fork; you should sit straight and not lean towards your * Dishes should be served from the right， and taken away from the Unless the food is placed on your plate at the table， then it should arrive from the * Drinks should be served from the * Never lean across somebody else’s If you need something to be passed， ask the person closest to If you have to pass something， only pass it if you are closest to it and pass it directly to them if you * Salt & pepper should be passed * Do not take food from a neighbour’s plate and don’t ask to do * You must not put your elbows on the * If pouring a drink for yourself， offer to pour a drink for your neighbours before serving * If extra food is on the table， ask others first if they would like it before taking it * When chewing food， close your mouth and only talk when you have swallowed * Swallow all food before eating more or having a * Do not slurp your food or eat Burping or sneezing at the table should be avoided， * Never pick food out of your teeth with your * Try to eat all the food you are * Glasses served in a wine glass or other stemmed-glass should be held at the * Always remember “regular” Remember to say "please" and "thank you"[edit] Chinese table mannersThese are mostly concerned with the use of Otherwise generally Chinese table manners are rather more informal， what would be considered rude in other cultures such as talking with the mouth full may be acceptable but better not to do * Chopsticks must always be held in the correct It should be held between the thumb and fingers of the right hand， * Chopsticks are traditionally held in the right hand only， even by the left- Although chopsticks may now be found in either hand， a few still consider left-handed chopstick use improper One explanation for the treatment of such usage as improper is that this can symbolise argument， as the chopsticks may collide between the left-handed and right-handed * When communal chopsticks are supplied with shared plates of food， it is considered impolite to use your own chopsticks to pick up the food from the shared plate or eat using the communal An exception to this rule is made in intimate family dinners where family members may not mind the use of one's own chopsticks to transfer * It is considered impolite to use the blunt end of the chopsticks to transfer food from a common dish to your own plate or Use the communal chopsticks * Never wave your chopsticks around as if they were an extension of your hand gestures， bang them like drumsticks， or use them to move bowls or * Decide what to pick up before reaching with Do not hover around or poke looking for special After you have picked up an item， do not put it back in the * When picking up a piece of food， never use the tips of your chopsticks to poke through the food as if you were using a Exceptions include tearing larger items apart such as In informal use， small， difficult to pick-up items such as cherry tomatoes or fishballs may be stabbed but this use is frowned upon by * Chopsticks can be rested horizontally on one's plate or bowl to keep them off the table A chopstick rest can also be used to keep the points off the * Never stab chopsticks into a bowl of rice， leaving them standing Any stick-like object facing upward resembles the incense sticks that some Asians use as offerings to deceased family This is considered the ultimate faux pas on the dining * Chinese traditionally eat rice from a small bowl held in the left The rice bowl is raised to the mouth and the rice pushed into the mouth using the Some Chinese find it offensive to scoop rice from the bowl using a If rice is served on a plate， as is more common in the West， it is acceptable and more practical to eat it with a fork or The thumb must always be above the edge of the * It is acceptable to transfer food to people who have a close relation with you ( parents， grandparents， children or significant others) if you notice they are having difficulty picking up the Also it is a sign of respect to pass food to the elderly first before the dinner starts (part of the Confucian tradition of respecting seniors) * Traditionally， it is polite for the youngest members of the table to address each and everyone of the elderly members of the table before a meal starts and literally tell them to "eat rice"， which means "go ahead and start the meal"， to show * The host should always make sure the guests drinks are sufficiently One should not pour for ones self， but should (if thirsty) offer to pour for a When your drink is being poured， you should say "thank you" and/or tap your fingers on the table to show * When people wish to clink drinks together in the form of a cheer， it is important to observe that younger members should clink the edge of their drink below the edge of an elder to show * When eating food that contains bones， it is customary that the bones be spit out onto the table to the right of the dining plate in a neat

檫，我今年也是这题目

中西方饮食差异英语论文

略谈中西方饮食文化差异 餐饮产品由于地域特征、气侯环境、风俗习惯等因素的影响，会出现在原料、口味、烹调方法、饮食习惯上的不同程度的差异。正是因为这些差异，餐饮产品具有了强烈的地域性。中西文化之间的差异造就了中西饮食文化的差异，而这种差异来自中西方不同的思维方式和处世哲学。中国人注重“天人合一”，西方人注重“以人为本”。 这里简要从下面三个方面谈谈中西方饮食文化的差异。 一、两种不同的饮食观念 对比注重“味”的中国饮食，西方是一种理性饮食观念。不论食物的色、香、味、形如何，而营养一定要得到保证，讲究一天要摄取多少热量、维生素、蛋白质等等。即便口味千篇一律，也一定要吃下去——因为有营养。这一饮食观念同西方整个哲学体系是相适应的。形而上学是西方哲学的主要特点。西方哲学所研究的对象为事物之理，事物之理常为形上学理，形上学理互相连贯，便结成形上哲学。这一哲学给西方文化带来生机，使之在自然科学上、心理学上、方法论上实现了突飞猛进的发展。但在另一些方面，这种哲学主张大大地起了阻碍作用，如饮食文化。在宴席上，可以讲究餐具，讲究用料，讲究服务，讲究菜之原料的形、色方面的搭配；但不管怎么豪华高档，从洛杉矶到纽约，牛排都只有一种味道，无艺术可言。作为菜肴，鸡就是鸡，牛排就是牛排，纵然有搭配，那也是在盘中进行的，一盘“法式羊排”，一边放土豆泥，旁倚羊排，另一边配煮青豆，加几片番茄便成。色彩上对比鲜明，但在滋味上各种原料互不相干、调和，各是各的味，简单明了。 中国人是很重视“吃”的，“民以食为天”这句谚语就说明我们把吃看得与天一样重要。由于我们这个民族几千年来都处于低下的生产力水平，人们总是吃不饱，所以才会有一种独特的把吃看得重于一切的饮食文化，我想，这大概是出于一种生存需要吧。如果一种文化把吃看成首要的事，那么就会出现两种现象：一方面会把这种吃的功能发挥到极致，不仅维持生存，也利用它维持健康，这也就是”药补不如食补”的文化基础；另一方面，对吃的过份重视，会使人推崇对美味的追求。 在中国的烹调术中，对美味追求几乎达到极致，以至中国人到海外谋生，都以开餐馆为业，成了我们在全世界安身立命的根本！遗憾的是，当我们把追求美味作为第一要求时，我们却忽略了食物最根本的营养价值，我们的很多传统食品都要经过热油炸和长时间的文火饨煮，使菜肴的营养成分受到破坏，许多营养成分都损失在加工过程中了。因而一说到营养问题，实际上就触及到了中国饮食文化的最大弱点。民间有句俗话：“民以食为天，食以味为先”。就是这种对美味的追求，倒使我们忽略了吃饭的真正意义。 中国人在品尝菜肴时，往往会说这盘菜“好吃”，那道菜“不好吃”；然而若要进一步问一下什么叫“好吃”，为什么“好吃”，“好吃”在哪里，恐怕就不容易说清楚了。这说明，中国人对饮食追求的是一种难以言传的“意境”，即使用人们通常所说的“色、香、味、形、器”来把这种“境界”具体化，恐怕仍然是很难涵盖得了的。 中国饮食之所以有其独特的魅力，关键就在于它的味。而美味的产生，在于调和，要使食物的本味，加热以后的熟味，加上配料和辅料的味以及调料的调和之味，交织融合协调在一起，使之互相补充，互助渗透，水乳交融，你中有我，我中有你。中国烹饪讲究的调和之美，是中国烹饪艺术的精要之处。菜点的形和色是外在的东西，而味却是内在的东西，重内在而不刻意修饰外表，重菜肴的味而不过分展露菜肴的形和色，这正是中国美性饮食观的最重要的表现。 在中国，饮食的美性追求显然压倒了理性，这种饮食观与中国传统的哲学思想也是吻合的。作为东方哲学代表的中国哲学，其显著特点是宏观、直观、模糊及不可捉摸。中国菜的制作方法是调和鼎鼐，最终是要调和出一种美好的滋味。这一讲究的就是分寸，就是整体的配合。它包含了中国哲学丰富的辩证法思想，一切以菜的味的美好、谐调为度，度以内的千变万化就决定了中国菜的丰富和富于变化，决定了中国菜菜系的特点乃至每位厨师的特点。 二、中西饮食对象的差异 西方人认为菜肴是充饥的，所以专吃大块肉、整块鸡等“硬菜”。而中国的菜肴是“吃味”的，所以中国烹调在用料上也显出极大的随意性：许多西方人视为弃物的东西，在中国都是极好的原料，外国厨师无法处理的东西，一到中国厨师手里，就可以化腐朽为神奇。足见中国饮食在用料方面的随意性之广博。 据西方的植物学者的调查，中国人吃的菜蔬有600多种，比西方多六倍。实际上，在中国人的菜肴里，素菜是平常食品，荤菜只有在节假日或生活水平较高时，才进入平常的饮食结构，所以自古便有“菜食”之说，菜食在平常的饮食结构中占主导地位。中国人的以植物为主菜，与佛教徒的鼓吹有着千缕万丝的联系。他们视动物为“生灵”，而植物则“无灵”，所以，主张素食主义。 西方人在介绍自己国家的饮食特点时，觉得比中国更重视营养的合理搭配，有较为发达的食品工业，如罐头、快餐等，虽口味千篇一律，但节省时间，且营养良好，故他们国家的人身体普遍比中国人健壮：高个、长腿、宽大的肩、发达的肌肉；而中国人则显得身材瘦小、肩窄腿短、色黄质弱。有人根据中西方饮食对象的明显差异这一特点，把中国人称为植物性格，西方人称为动物性格。 三、饮食方式的不同 中西方的饮食方式有很大不同，这种差异对民族性格也有影响。在中国，任何一个宴席，不管是什么目的，都只会有一种形式，就是大家团团围坐，共享一席。筵席要用圆桌，这就从形式上造成了一种团结、礼貌、共趣的气氛。美味佳肴放在一桌人的中心，它既是一桌人欣赏、品尝的对象，又是一桌人感情交流的媒介物。人们相互敬酒、相互让菜、劝菜，在美好的事物面前，体现了人们之间相互尊重、礼让的美德。虽然从卫生的角度看，这种饮食方式有明显的不足之处，但它符合我们民族“大团圆”的普遍心态，反映了中国古典哲学中“和”这个范畴对后代思想的影响，便于集体的情感交流，因而至今难以改革。 西式饮宴上，食品和酒尽管非常重要，但实际上那是作为陪衬。宴会的核心在于交谊，通过与邻座客人之间的交谈，达到交谊的目的。如果将宴会的交谊性与舞蹈相类比，那么可以说，中式宴席好比是集体舞，而西式宴会好比是男女的交谊舞。由此可见，中式宴会和西式宴会交谊的目的都很明显，只不过中式宴会更多地体现在全席的交谊，而西式宴会多体现于相邻宾客之间的交谊。与中国饮食方式的差异更为明显的是西方流行的自助餐。此法是：将所有食物一一陈列出来，大家各取所需，不必固定在位子上吃，走动自由，这种方式便于个人之间的情感交流，不必将所有的话摆在桌面上，也表现了西方人对个性、对自我的尊重。但各吃各的，互不相扰，缺少了一些中国人聊欢共乐的情调。 所以，归根结底还是感性与理性之间的差异。但是，这种差异似乎在随着科学的发展而变的模糊。越来越多的中国人以不再只注重菜的色、香、味，而更注重它的卫生与营养了。尤其是在经历了非典以后。还有，人们因为越来越繁忙的工作，觉得中餐做起来太麻烦，不如来个汉堡方便等。这样一来在饮食上差异也就不太分明了。

建议你到百度和中国知网查看。这里推荐两本书可能会对你有用！（一）中西方饮食文化差异与中餐菜单的翻译【作者】 袁晓红； 唐丽霞； 【机构】 长春师范学院； 长春广播电视大学； 【摘要】 本文从中西方饮食文化在观念、烹饪方式、菜式命名上的差异入手，探讨了中餐菜单的翻译原则，提出了中餐菜单的翻译方法。 更多还原【关键词】 饮食文化； 差异； 菜单； 翻译； 【文献出处】 吉林广播电视大学学报， Journal of Jilin TV & Radio University， 编辑部邮箱 ， 2009年02期 【DOI】CNKI:SUN:JL中西方饮食文化差异以及餐桌礼仪的对比GB2009-02-029 （二）中西方饮食文化差异以及餐桌礼仪的对比【作者】 张亚红； 【机构】 哈尔滨师范大学西语学院； 【摘要】 不同的民族和国家存在着各具特色的饮食文化，具有浓郁的民族性和多样性的特点。饮食文化及餐桌礼仪的差异也是跨文化交际中影响交际结果的因素。从跨文化的角度揭示中西方饮食文化及餐桌礼仪的差异与不同，可以使人们理解其深刻的文化内涵，探究其文化底蕴，提高跨文化意识。 更多还原【关键词】 跨文化交际； 饮食文化； 餐桌礼仪； 文化差异； 【文献出处】 边疆经济与文化， The Border Economy and Culture， 编辑部邮箱 ， 2009年04期 【DOI】CNKI:SUN:BJJJ2009-04-034 【分类号】G04 （三）中西方饮食文化的差别【作者】 宋宇； 【机构】 辽宁对外经贸学院； 【摘要】 餐饮产品由于地域特征、气候环境、风俗习惯等因素的影响，会出现在原料、口味、烹调方法、饮食习惯上的不同程度的差异。正是因为这些差异，餐饮产品具有了强烈的地域性。此报告主要从中西方饮食背景、饮食对象、饮食方式、饮食观念四个方面，具体阐述了中西方文化在饮食方面的差异性。 更多还原【关键词】 背景； 观念； 对象； 方式； 【文献出处】 黑龙江科技信息， Heilongjiang Science and Technology Information， 编辑部邮箱 ， 2009年09期 【DOI】CNKI:SUN:HLKX2009-09-064 （四）从饮食习俗看中西方语言文化差异【作者】 何萌； 何江胜； 【机构】 南京航空航天大学； 【摘要】 本文分析了中西方饮食习俗的不同，认为是中西方文化差异的外在表现。语言是文化的载体，语言的差异充分体现了饮食与文化的差异。在愈来愈频繁的跨文化交际过程中，掌握语言与文化差异有益于民族间消除误解，沟通顺畅。 更多还原【关键词】 饮食习俗； 文化差异； 语言文化； 【文献出处】 新西部(下半月)， New West， 编辑部邮箱 ， 2009年06期 【DOI】CNKI:SUN:XXBL2009-06-076 【分类号】H04;H0-05 【被引频次】1

English abstractChinese Abstract1．I The food culture of America and China 1Overview the China food 2 Overview the America food The characteristic of China and American food 1 The characteristic of China food culture 2 The characteristic of America food culture Difference between Chinese and America food culture 41 The dietary custom 2 The dietary way and 3 The dietary 4 The dietary 5 The dietary etiquette5．The reason of the difference between Chinese and America food The cultural connotation of Chinese-America food Conclusion A References

only found hope that works~American table manners[edit] Table Layout * Bread plates are to the left of the main plate， beverage glasses are to the * Salad fork， knife and soup spoon are further from the main plate than the main course knife， fork and Dessert utensils are either placed above the main plate or served with [edit] General Behavior * Chew with your mouth * Do not talk at an excessively loud * Refrain from coughing， sneezing or blowing nose at the * Never tilt back your chair while at the table， or at any other * Do not make unbecoming noises while * Do not play with food or table * Do not single out or chastise someone who has shown poor table * Do not put your elbows on the table or * Always ask the host or hostess to be excused before leaving the * Do not stare at anyone while he or she is * Never talk on your phone at the If urgent， ask host or hostess to be excused， and go Apologize when [edit] Utensils * Do not eat food with your fingers unless you are eating foods customarily eaten with fingers， such as bread， french fries， chicken wings， pizza， * The fork may be used either in the American (use the fork in your left hand while cutting; switch to right hand to pick up and eat a piece) or the Continental (fork remains in the left hand) fashion -- either is now (See Fork etiquette) * The fork is used to convey any solid food to the * The knife blade should be placed on the edge of your plate when not in The blade should always face * When you have finished eating soup， the spoon should be placed to the side of the saucer， not left in the * Keep your napkin on your At more formal occasions all diners will wait to place their napkins on their laps until the host or hostess places his or her napkin on his or her lap * When eating barbecue or some other messy foods such as cracked crab， a 'bib' napkin may be provided for and used by Usually these foods are also eaten by hand， and wet wipes or paper napkins should be used to clean the * When using paper napkins， never ball them up or allow stains to * Use your silverware from the outside moving inward toward the main (Salad fork， knife and soup spoon are further from the main plate than the main course knife， fork and Dessert utensils are either placed above the main plate or served with )[edit] Dining * A prayer or 'blessing' may be customary in some families， and the guests should join in even if they are not religious or do not follow the same Most prayers are made by the host before the meal is Instead or in addition， a 'toast' may be offered [1] * Do not start eating until (a) every person is served or (b) those who have not been served request that you begin without At more formal occasions all diners will wait to begin until the hostess or host lifts a fork or * When a dish is presented 'family style'， the food is served to one's plate and then passed on to the next put the food on your left， take some and pass to the person next to * When serving， serve from the left and pick up the dish from the Beverages are both served and removed from the * Eat soup noiselessly and with the side of the * Tea or coffee should never be poured into the saucer to cool but should be sipped from the Alternatively， ice may be used to cool * Seasoning ones meal prior to tasting can be considered rude and may insult the [edit] At the end of the meal * It is acceptable in most places to not finish all of the food on your * When finished with your meal， place your knife and fork with handles at the 4 o'clock position and the tines of the fork down to signal to the server you are * Except in a public restaurant， do not ask to take some of your uneaten food away from the meal after it ends， especially when having a formal [edit] British table manners * The fork is held in your left hand and the knife is held in your * You should hold your knife with the handle in your palm and your fork in the other hand with the prongs pointing * If you’re eating a dessert， your fork (if you have one) should be held in the left hand and the spoon in the * When eating soup， you should hold your spoon in your right hand and tip the bowl away from you， scooping the soup in movements away from * It is not acceptable to use your fingers at the table to eat or push food onto your You may， however， eat some foods such as fruit， sandwiches， hamburgers， crisps， chips or pizza with your * If there are a number of knives or forks， then you should start from the outside set working your way in as each course is * Drinks should always be to the right of your plate with the bread roll to the * When eating bread rolls， break off a piece before Use your knife only to butter the bread， not to cut * You should not start eating before your host does or instructs you to do At larger meals， it is considered okay to start eating once others have been * When you’re finished， place your knife and fork together at five o’clock with your fork on the left (tines facing up) and knife on the right， with the knife blade facing This signals that you are * Your napkin should never be screwed Nor should it be folded neatly as that would suggest that your host might plan to use it again without washing it - just leave is neatly but * Never blow your nose on your Place it on your lap and use it to dab your mouth if you make a * It is considered rude to answer the telephone at the If you need to take an urgent call， excuse yourself and go * Always ask for permission from the host and excuse yourself if you need to leave the You should place your napkin on your seat until you * If you must leave the table or are resting， your fork should be at eight o’clock and your knife at four o’clock (with the blade inwards) Once an item of cutlery has been used， it should not touch the table * The food should be brought to your mouth on the fork; you should sit straight and not lean towards your * Dishes should be served from the right， and taken away from the Unless the food is placed on your plate at the table， then it should arrive from the * Drinks should be served from the * Never lean across somebody else’s If you need something to be passed， ask the person closest to If you have to pass something， only pass it if you are closest to it and pass it directly to them if you * Salt & pepper should be passed * Do not take food from a neighbour’s plate and don’t ask to do * You must not put your elbows on the * If pouring a drink for yourself， offer to pour a drink for your neighbours before serving * If extra food is on the table， ask others first if they would like it before taking it * When chewing food， close your mouth and only talk when you have swallowed * Swallow all food before eating more or having a * Do not slurp your food or eat Burping or sneezing at the table should be avoided， * Never pick food out of your teeth with your * Try to eat all the food you are * Glasses served in a wine glass or other stemmed-glass should be held at the * Always remember “regular” Remember to say "please" and "thank you"[edit] Chinese table mannersThese are mostly concerned with the use of Otherwise generally Chinese table manners are rather more informal， what would be considered rude in other cultures such as talking with the mouth full may be acceptable but better not to do * Chopsticks must always be held in the correct It should be held between the thumb and fingers of the right hand， * Chopsticks are traditionally held in the right hand only， even by the left- Although chopsticks may now be found in either hand， a few still consider left-handed chopstick use improper One explanation for the treatment of such usage as improper is that this can symbolise argument， as the chopsticks may collide between the left-handed and right-handed * When communal chopsticks are supplied with shared plates of food， it is considered impolite to use your own chopsticks to pick up the food from the shared plate or eat using the communal An exception to this rule is made in intimate family dinners where family members may not mind the use of one's own chopsticks to transfer * It is considered impolite to use the blunt end of the chopsticks to transfer food from a common dish to your own plate or Use the communal chopsticks * Never wave your chopsticks around as if they were an extension of your hand gestures， bang them like drumsticks， or use them to move bowls or * Decide what to pick up before reaching with Do not hover around or poke looking for special After you have picked up an item， do not put it back in the * When picking up a piece of food， never use the tips of your chopsticks to poke through the food as if you were using a Exceptions include tearing larger items apart such as In informal use， small， difficult to pick-up items such as cherry tomatoes or fishballs may be stabbed but this use is frowned upon by * Chopsticks can be rested horizontally on one's plate or bowl to keep them off the table A chopstick rest can also be used to keep the points off the * Never stab chopsticks into a bowl of rice， leaving them standing Any stick-like object facing upward resembles the incense sticks that some Asians use as offerings to deceased family This is considered the ultimate faux pas on the dining * Chinese traditionally eat rice from a small bowl held in the left The rice bowl is raised to the mouth and the rice pushed into the mouth using the Some Chinese find it offensive to scoop rice from the bowl using a If rice is served on a plate， as is more common in the West， it is acceptable and more practical to eat it with a fork or The thumb must always be above the edge of the * It is acceptable to transfer food to people who have a close relation with you ( parents， grandparents， children or significant others) if you notice they are having difficulty picking up the Also it is a sign of respect to pass food to the elderly first before the dinner starts (part of the Confucian tradition of respecting seniors) * Traditionally， it is polite for the youngest members of the table to address each and everyone of the elderly members of the table before a meal starts and literally tell them to "eat rice"， which means "go ahead and start the meal"， to show * The host should always make sure the guests drinks are sufficiently One should not pour for ones self， but should (if thirsty) offer to pour for a When your drink is being poured， you should say "thank you" and/or tap your fingers on the table to show * When people wish to clink drinks together in the form of a cheer， it is important to observe that younger members should clink the edge of their drink below the edge of an elder to show * When eating food that contains bones， it is customary that the bones be spit out onto the table to the right of the dining plate in a neat