关于美食鉴赏的论文摘要英文翻译

关于美食鉴赏的论文摘要英文翻译

Foods of the WChinese FoodChinese food varies by In northern China，Mongolian influences are evident especially in the use of the fire Rice is not grown in the north，so noodles，soybeans and breads are used more In the mountainous regions to the west，spicy foods are more These forms are Szechuan and HIn the south，Cantonese styles Fresh fruit and seafood are Steamed rice is an important part of Chinese The Chinese believe that food can affect one's Eating the proper food can help prevent disease as well as In Cantonese cooking，it is important that yin and yang foods and cooking methods are used in By taking into consideration factors such as the individual's age，digestive system，absorbing power，and metabolism，optimal health is Foods also symbolize different For example，clams represent wealth and German FoodSchmierkuchenSchmierkuchen is a German-Bohemian cottage cheese Using sugar，flour，shortening，and yeast，a pie crust is created and allowed to The dough is then rolled flat and placed inside a pie plate，again being left to When the crust is double in size，a mixture of cottage cheese and butter is placed in the crust and a garnish of fruit is smeared on Most often the fruit of choice is prunes that have been pitted，mashed，and sweetened to The cheesecake is then baked until it is golden brown and served with many summer SauerkrautA dish known as "sour cabbage" probably does not sound appetizing，but many Germans and German-Americans find it rather To make sauerkraut，one thinly shreds cabbage which is then mixed with salt and placed into a large container (barrels were used originally)The container is covered with cheesecloth or muslin，then with a heavy lid to ensure that the cabbage is not exposed to the The cabbage should be left to ferment in its own juices for 3 to 6 weeks，although brine may need to be added if it is

你可以用在线翻译。In the high-speed economic development period after the Second World War， great changes have taken place in Japanese Because the traditional diet culture has been constantly impact of foreign food culture， has exerted a far-reaching influence on the Japanese people's diet structure， diet， environment and other factors， resulting in a series of diet related health problems in Japanese society and In order to solve a series of diet related social problems， the Japanese government promulgated the "basic law" food education， hope from the beginning stages of childhood diet to improve dietary problems by means of the law of Since the "food education" one word also began to formally enter the Japanese people's field of Like a raging fire in "food education" as the theme of national activities in Japan， many Japanese people health problem has been greatly Especially the "food education starting point" of the infant food education， is the priority among priorities of the entire food education At present， as China's preschool education value degree unceasing enhancement， issues related to children's diet for the center also began to enter the society the Especially the children's bad eating habits， physical decline， junk food crisis over food are today's children and even more people of all ages are facing severe problems， at the same time， because of the domestic educational institutions and family of food education for the concept of attention is insufficient， so many children in the pre-school stage didn't get a complete food Faced with this dilemma of education， many domestic scholars for Japanese children food education a This paper is on the analysis of the thinking part of contemporary society in China kindergarten children education status of food based， sorts out and summarizes the historical evolution and the successful experience of Japan in infant food education as the research object and do， and in view of our country present infant food education present situation proposed the rationalization This thesis mainly includes three parts: the first part focuses on the reasons， combing the practice significance， the domestic and foreign related literatures and the research method of this thesis chooses; the second part mainly introduces the Japanese food education thought process of evolution， the theory origin and the practice situation， and focus on the most important education to Japanese food in the system of infant food education as the research object， in combing the early twenty-first Century food education promotion activities at the same time， the factors of implementation details， infant food education activity curriculum， the family environment and the level of teachers were finishing and in-depth The third part by referring to the successful experience of Japanese children's food education as the basis， combined with the practice in some regions of China kindergarten food education， put forward to have the local characteristics， the implementation of the principles in conformity with the national conditions and reasonable suggestions for the contemporary China society development of infant food education， to promote China's infant food education better and faster development， make me our children can more comprehensive This study concluded that， the successful experience of Japanese children's food education can effectively solve the problem of contemporary China society children faced in the diet of the problem to a certain extent， worthy of application and popularization in Keywords: Japanese food education; food education basic law; infant food education

South Korean cuisine has a local flavor and characteristics， emphasizing the natural keeping in good health， also pay attention to appearance and flavor， with chili sauce as the most representative of seasonings， South Korea much vegetables give priority to with appetizers， Whether the palace of preserve one's health food science or delicious taste traditional diet or red someone kimchi， food is not Now I will introduce some to South Korea will eat the delicious Korean barbecue (SoBulGalBi) :Korean barbecue， the cow is a important health food， South Korea， one of the most popular is the roast beef and grilled steak， before the barbecue with seasoned first， and then put on the iron plate roasted， baked after dipping chili sauce or South Korea bean paste， rolled in vegetables such as lettuce， sesame leaves to eat， taste fresh and not Spicy Fried rice cakes (DdukBokki) :Is South Korea famous snacks， also is the young girl's favourite， cylindrical article rice cake cut into paragraphs， fiddling with red chili sauce hyped， sometimes also will join some tempura， flake material such as eggs， sweet potato， sweet in taste spicy， spicy with sweet， the taste is To South Korea， must taste is Pickled vegetable (KimChi) :Is one of South Korea famous traditional food， generally is one of the most common cabbage kimchi， pickled cucumber， radish kimchi， leaf vegetables pickled vegetables， Kimchi has been bacteria and promote gastrointestinal digestion， such as multiple effect reducing 韩国美食颇有地方风味和特色，强调自然养生，也讲究外观和调味，以辣椒酱为最具代表性的调味料，韩国蔬菜多以冷盘、腌制为主。不论是科学养生的宫中料理还是滋味鲜美的传统饮食或者是红艳有人的泡菜，都是不可错过的美食。现在我就向大家介绍一些到韩国必吃的地道美食。韩国烤肉（SoBulGalBi）：韩牛烧烤是韩国重要的养生料理，其中最受欢迎的就是烤牛肉和烤牛排，在烧烤前会先用作料腌制，然后放在铁板上烤，烤熟后蘸辣椒酱或者韩国豆酱，以生菜、芝麻叶等蔬菜卷着吃，滋味鲜而不腻。辣炒年糕（DdukBokki）：是韩国有名的小吃，也是年轻女生的最爱，圆柱形的年糕条切成一段一段，搅合着红彤彤的辣椒酱一起热炒，有时候也会加入一些片状的“甜不辣”、鸡蛋、地瓜等材料，口感中甜中带辣，辣中带甜，滋味非凡。来韩国，一定要尝一下才算不虚此行泡菜（KimChi）：是韩国响当当的传统料理之一，一般最常见的是白菜泡菜，还包括黄瓜泡菜、萝卜泡菜、叶菜类泡菜等。泡菜有一直病菌以及促进肠胃消化、减肥等多重功效。

关于美食鉴赏的论文摘要英文

Pizza—a farm Have you ever seen a pizza tree? A pizza bush? Slices of pizza planted in a garden? Yet pizza is a food made up of products grown in M Your students will learn about the history of a food they care They will find out how each of its ingredients can be grown on Michigan’s What we see in the field ends up as steaming hot slices of a food that almost everyone Students will learn about the diversity of Michigan crops and how crops are produced， processed， delivered and made into the ingredients of They will learn about the geographic area crops are grown They will learn about the profession of This unit introduces the importance of agriculture in MCHICKEN IN SWEET AND SOUR SAUCE Iogredients: 2 chicken legs， about 11/3 1b ; 1 tbsp shredded ginger; 2 spring onions，shredded;1/2 egg Marinade: Dash of sesame oil and pepper;1/3 tsp salt Thickening: 3 tbsp red vinegar; 3 tbsp water;11/2 tbsp tomato sauce; 21/2 tbsp tomato sauce; 21/2 tbsp sugar ; 1 tsp mung bean flour; 1/4 tsp salt Method: Wash， wipe and chop chicken legs into Marinate for 20 Blend egg with 2 tbsp of mung bean Add in chicken and mix Heat up enough oil in frying pan or Add in chicken gradually and deepfry until D Saute ginger with 1 tbsp of Pour in thickening and bring to Add in Mix Dish Sprinkle with spring * Red vinegar is Zhejiang

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

In south China， the favorite and most typical dishes were nian gao， sweet steamed glutinous rice（糯米）pudding and zong zi (glutinous rice wrapped up in reed（芦苇）leaves)， another popular 在南方，最受喜爱和具代表性的食物是用甜糯米捏成的年糕，另一道受欢迎的美食是用芦苇包上糯米作成的粽子。 In the north， steamed-wheat bread (man tou) and small meat dumplings were the preferred 在北方，馒头和小甜饺是首选 The tremendous amount of food prepared at this time was meant to symbolize abundance and wealth for the household 这种时候准备巨量的食品是味了象征家庭的丰饶

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关于美食鉴赏的论文摘要英文版

To the people foodstuff is all-important for the Chinese Both basic survival needs： 衣食住行 :《 the basic necessities of life; the four essential requirements of the people: food， clothing， housing and transportation，》Still further lifestyle needs ：吃喝玩乐《Eat， drink， and be merry》Is inseparable from the "food" and "eat"！The Chinese diet culture has a long history， and profound in cross-cultural communication， is an important Therefore， in the intercultural translation， the diet culture is an important part of translation， it has the nature of cross-cultural communication culture and the historical Based on the essence of diet culture translation based on diet culture， summarizes the common problems in translation， discusses the translation strategies， finally concludes optimized for the effective In the article the author analyzed the features of English and Chinese cooking food In the language and culture of communication process and different cultural concept will inevitably occur and local ！ 或Abstract: The Chinese always “take the food as the day”， regardless of is the basic survival need: Basic necessities of life， further life demand: Makes merry， cannot leave “the food” and “eats”China's diet culture is well-established， broad and profound， is a Trans-Culture human relations important Therefore， in the Trans-Culture translation， the diet culture translation is in a translation important part， it has the Trans-Culture nature as well as the dissemination culture historical This article take the diet culture translation essence as a foundation， summarizes in the diet culture translation the common question， the discussion translation optimized strategy， finally induces removes the acupuncture needle to this aspect effective The author has analyzed the cooking English characteristic and the Chinese diet culture characteristic in the In the cross language and in the cultural exchange process， the different cultural idea can have partial overlapping， the collision and the conflict inevitably， thus brings all sorts of barriers and the difficulty for the language The translator only then realizes these differences to be able soberly to translate the work， enable this national the outstanding culture to obtain the But after the author proposed the success translates the Chinese diet culture the effective strategy: Literal translation， transliteration， pronunciation and meaning The literal translation namely by the word by the sentence translation， translates in Chinese diet culture England is most commonly The transliteration namely translates the primitive Sometimes for the prominent cooked food place characteristic and its and somebody thing relations， may adopt the pronunciation and meaning union the The increase is in order to enhance the translation the acceptability， adopts the interpretive method or the increase information in the In brief， when translation the translator must the correct appraisal goal language reader's anticipation field of vision， make the translation to be easier by the goal language reader to accept， thus enable China's diet culture to obtain a more widespread Key word: Diet culture menu translation culture Trans-Culture diet culture 或Chinese people have always been "take the food as the day"， whether it is basic survival needs: clothing， food， housing， or further needs: dining， we can not do without "food" and "" Chinese food culture goes back to ancient times， profound， cross-cultural communication is an important Thus， in cross-cultural translation， the food culture of translation is the translation of an important part， it has cross-cultural nature of the historical significance of the dissemination of In this paper， food culture is based on the nature of translation， summed up in the food culture of translation in the frequently asked questions to explore the optimal strategy of translation， and finally summed up in this area for an effective In this paper， the authors analyzed the characteristics of English cooking and Chinese food In cross-language and cultural exchange process， the concept of different cultures inevitably occur partial cross the collision and conflict， so as to bring all sorts of language barriers and Translator only aware of these differences can be translated into good works， so that the nation's best spread of The author then made a successful translation of the Chinese food culture of effective strategies: literal translation， free translation， combining sound and That is， sentence by sentence-by-word literal translation， the Chinese food culture in the English translation of the most commonly Translation that translated the original meaning of the Sometimes， in order to highlight the cuisine of local characteristics and their relationship with a character， can be taken with the method of combining sound and Increase in order to enhance the acceptability of translations in the translation to interpret the law or add In short， the translation， the translator must be an accurate assessment of the target language readers look forward vision， so that more easily asked readers to accept the target， so that China's food culture has been more widely

Eight Regional VariationsFor most foreigners， “Chinese food” usually implies a lot of deep-fried， strong-flavored and greasy dishes that all taste However， for Chinese people， “Chinese food” is a concept as useless as “German beer，” because， like Chinese culture in general， Chinese food is extremely China covers a large territory and has many nationalities; hence there is a wide variety of Chinese foods， each with quite different but fantastic and mouthwatering Because China's local dishes have their own typical characteristics， Chinese food can be divided into eight regional cuisines， the distinction of which is now widely Certainly， there are many other local cuisines that are famous， such as Beijing Cuisine and Shanghai C Shandong Cuisine Consisting of Jinan cuisine and Jiaodong cuisine， Shandong cuisine， clean， pure and not greasy， is characterized by its emphasis on aroma， freshness， crispness and Shallots and garlic are frequently used as seasonings so Shandong dishes taste Soups are given much emphasis in Shandong Thin soups are clear and fresh while creamy soups are thick and taste Jinan chefs are adept at deep-frying， grilling， pan-frying and stir-frying while Jiaodong chefs are famous for cooking seafood with a fresh and light Typical menu items: Bird's Nest Soup; Yellow River Carp in Sweet and Sour Sauce Sichuan CuisineSichuan Cuisine， known more commonly in the West as “Szechuan，” is one of the most famous Chinese cuisines in the Characterized by its spicy and pungent flavors， Sichuan cuisine， with a myriad of tastes， emphasizes the use of Pepper and prickly ash are always in accompaniment， producing the typical exciting Garlic， ginger and fermented soybean are also used in the cooking Wild vegetables and meats such as are often chosen as ingredients， while frying， frying without oil， pickling and braising are used as basic cooking It can be said that one who doesn't experience Sichuan food has never reached C Typical menu items: Hot Pot; Smoked Duck; Kung Pao Chicken; Water-Boiled Fish; Tasty and Spicy Crab; Twice Cooked Pork; Mapo Tofu Guangdong (Cantonese) CuisineTasting clean， light， crisp and fresh， Guangdong cuisine， familiar to Westerners， usually has fowl and other meats that produce its unique The basic cooking techniques include roasting， stir-frying， sauteing， deep-frying， braising， stewing and Steaming and stir-frying are most frequently used to preserve the ingredients' natural Guangdong chefs also pay much attention to the artistic presentation of their Typical menu items: Shark Fin Soup; Steamed Sea Bass; Roasted Piglet; Dim Sum (a variety of side dishes and desserts) Fujian CuisineCombining Fuzhou Cuisine， Quanzhou Cuisine and Xiamen Cuisine， Fujian Cuisine is renowned for its choice seafood， beautiful color and magical tastes of sweet， sour， salt and The most distinct feature is their "pickled " Typical menu items: Buddha Jumping Over the Wall; Snow Chicken; Prawn with Dragon's Body and Phoenix's tail Huaiyang CuisineHuaiyang Cuisine， also called Jiangsu Cuisine， is popular in the lower reaches of the Yangtze R Using fish and crustaceans as the main ingredients， it stresses their Its carving techniques are delicate， of which the melon carving technique is especially well Cooking techniques consist of stewing， braising， roasting， and The flavor of Huaiyang Cuisine is light， fresh and sweet and its presentation is delicately Typical menu items: Stewed Crab with Clear Soup， Long-boiled and Dry-shredded Meat， Duck Triplet， Crystal Meat， Squirrel with Mandarin Fish， and Liangxi Crisp Eel Zhejiang CuisineComprising local cuisines of Hanzhou， Ningbo， and Shaoxing， Zhejiang Cuisine is not It wins its reputation for freshness， tenderness， softness， and smoothness of its dishes with their mellow Hangzhou Cuisine is the most famous one of the Typical menu items: Sour West Lake Fish， Longjing Shelled Shrimp， Beggar's Chicken Hunan CuisineHunan cuisine consists of local cuisines of Xiangjiang Region， Dongting Lake and Xiangxi coteau It is characterized by thick and pungent Chili， pepper and shallot are usually necessities in this Typical menu items: Dongan Chicken; Peppery and Hot Chicken Anhui CuisineAnhui Cuisine chefs focus much more attention on the temperature in cooking and are good at braising and Often ham will be added to improve taste and candied sugar added to gain Typical menu items: Stewed Snapper; Huangshan Braised Pigeon

Pizza—a farm Have you ever seen a pizza tree? A pizza bush? Slices of pizza planted in a garden? Yet pizza is a food made up of products grown in M Your students will learn about the history of a food they care They will find out how each of its ingredients can be grown on Michigan’s What we see in the field ends up as steaming hot slices of a food that almost everyone Students will learn about the diversity of Michigan crops and how crops are produced， processed， delivered and made into the ingredients of They will learn about the geographic area crops are grown They will learn about the profession of This unit introduces the importance of agriculture in MCHICKEN IN SWEET AND SOUR SAUCE Iogredients: 2 chicken legs， about 11/3 1b ; 1 tbsp shredded ginger; 2 spring onions，shredded;1/2 egg Marinade: Dash of sesame oil and pepper;1/3 tsp salt Thickening: 3 tbsp red vinegar; 3 tbsp water;11/2 tbsp tomato sauce; 21/2 tbsp tomato sauce; 21/2 tbsp sugar ; 1 tsp mung bean flour; 1/4 tsp salt Method: Wash， wipe and chop chicken legs into Marinate for 20 Blend egg with 2 tbsp of mung bean Add in chicken and mix Heat up enough oil in frying pan or Add in chicken gradually and deepfry until D Saute ginger with 1 tbsp of Pour in thickening and bring to Add in Mix Dish Sprinkle with spring * Red vinegar is Zhejiang

To the people foodstuff is all-important for the Chinese Both basic survival needs： 衣食住行 :《 the basic necessities of life; the four essential requirements of the people: food， clothing， housing and transportation，》Still further lifestyle needs ：吃喝玩乐《Eat， drink， and be merry》Is inseparable from the "food" and "eat"！The Chinese diet culture has a long history， and profound in cross-cultural communication， is an important Therefore， in the intercultural translation， the diet culture is an important part of translation， it has the nature of cross-cultural communication culture and the historical Based on the essence of diet culture translation based on diet culture， summarizes the common problems in translation， discusses the translation strategies， finally concludes optimized for the effective In the article the author analyzed the features of English and Chinese cooking food In the language and culture of communication process and different cultural concept will inevitably occur and local ！

关于美食鉴赏的论文摘要英文怎么说

在线翻译工具 整段翻译可能会慢些`

Pizza—a farm Have you ever seen a pizza tree? A pizza bush? Slices of pizza planted in a garden? Yet pizza is a food made up of products grown in M Your students will learn about the history of a food they care They will find out how each of its ingredients can be grown on Michigan’s What we see in the field ends up as steaming hot slices of a food that almost everyone Students will learn about the diversity of Michigan crops and how crops are produced， processed， delivered and made into the ingredients of They will learn about the geographic area crops are grown They will learn about the profession of This unit introduces the importance of agriculture in MCHICKEN IN SWEET AND SOUR SAUCE Iogredients: 2 chicken legs， about 11/3 1b ; 1 tbsp shredded ginger; 2 spring onions，shredded;1/2 egg Marinade: Dash of sesame oil and pepper;1/3 tsp salt Thickening: 3 tbsp red vinegar; 3 tbsp water;11/2 tbsp tomato sauce; 21/2 tbsp tomato sauce; 21/2 tbsp sugar ; 1 tsp mung bean flour; 1/4 tsp salt Method: Wash， wipe and chop chicken legs into Marinate for 20 Blend egg with 2 tbsp of mung bean Add in chicken and mix Heat up enough oil in frying pan or Add in chicken gradually and deepfry until D Saute ginger with 1 tbsp of Pour in thickening and bring to Add in Mix Dish Sprinkle with spring * Red vinegar is Zhejiang

In south China， the favorite and most typical dishes were nian gao， sweet steamed glutinous rice（糯米）pudding and zong zi (glutinous rice wrapped up in reed（芦苇）leaves)， another popular 在南方，最受喜爱和具代表性的食物是用甜糯米捏成的年糕，另一道受欢迎的美食是用芦苇包上糯米作成的粽子。 In the north， steamed-wheat bread (man tou) and small meat dumplings were the preferred 在北方，馒头和小甜饺是首选 The tremendous amount of food prepared at this time was meant to symbolize abundance and wealth for the household 这种时候准备巨量的食品是味了象征家庭的丰饶

关于美食鉴赏的论文摘要怎么写

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你先借鉴其他美食家写的美食评鉴！！！再结合自己的语言特色生活经验和文学功底，高谈阔论一番就行了。不过一定要写上一些有关你吃了菜的感受或菜能吸引人的地方以及菜的做法等等（不一定都要写完的）。

饮食文化论文　　人生在世，吃穿二事，很早我们就知道了这句话。人虽然作为高级动物，但仍需要与普通动物一样：“吃”。所以，零零总总令人眼花缭乱的各类美食也孕育而生，从古至今，长盛不衰。饮食行业也成为三百六十行常展长新的行当，而饮食业也形成了自己的独特的文化，说的更直接些就是一种“吃”的文化。　　中国有着5000年的悠久历史，中国有着灿烂丰富、博大精深的饮食文化；中国人注重“天人合一”，中餐以食表意、以物传情的特点。所以也就使得中国传统的饮食美食都“食出有门”如中华饮食文化理论奠基人??孔子的《论语》中就有关于饮食“二不厌、三适度、十不食”的论述。直至两千年后的今日，仍具有极高的理论指导性。中华茶道始主??陆羽认为茶道在中华饮食文化中的地位几乎与酒等量齐观，他曾遍访名茶产区荐评品第，又精研泉水，次第品级。中华食文化之圣??袁枚其《随园食单》经历五十年才写成，成为中华饮食史上光前裕后之作，也有中华饮食文化“食经”的美誉。还有以味道治国的大臣??伊尹将饮食的“色、香、味、形”与治国相融合，所以就有了 “治国若烹小鲜”之说。　　由此，这就形成了我们传统的饮食有“四重”的特点：　　1、重食：古人就有：“民以食为天”之说，见面常问“吃过没有？”足见饮食文化的地位。　　2、重养：以“五谷”养“六脏”，饮食中重视人体养生保健。　　3、重味：中华饮食最注意食物的味，讲究“色、香、味、型”。各种味道差异构成各种菜系的基础。　　4、重理：注意各种食物的搭配，以相生相克、相辅相成等阴阳调和之理性认识指导烹饪。　　正是由于中华饮食讲究料、作、食等等的精细，内容丰富且博大精深，民族特色鲜明，既兼容又特别，从古到今，历代相传又推陈出新。　　不同的饮食习惯造就了不同的饮食文化。中国人大而全的一贯作风，吃饭时自然是七大盘、八大碗，一是显示了富足，二是摆足了排场；近而各地比吃、全国争雄，最终形成了八大菜系，也就是吃方面八个不同的“高手”；说得虽有些低俗，但还是很能传情达意的。　　因此，中华饮食文化就其深层内涵，可以简单概括成八个字：精致、悦目、坠情、礼数。这八个字，反映了饮食活动过程中饮食品质、审美体验、情感活动、社会功能等所包含的独特文化意蕴，也反映了饮食文化与中华优秀传统文化的密切联系。　　精致；我们在得意时都喜欢在酒馆、餐厅里点几个精致小菜，或自己做几个精致小菜来犒赏自己与亲戚友人，而这时就需要吃出一种气氛、品位甚至是文化来。饮食既然作为一种文化，一种“吃”的文化，精品意识作为一种文化精神，却越来越广泛、越来越深入地渗透、贯彻到整个饮食活动过程中。选料、烹调、配伍乃至饮食环境，都体现着 “精致”。尤其是现在非常注重个人身体保健的现代社会，更是要求我们的饮食向精致化发展，使饮食中融入文化，透出文化，从而“吃”出文化来，避免和摒弃那种“过之屠门而大嚼”不雅行为和有损健康的不良习惯。　　悦目；这是将“吃”的文化与内涵进行升华的高级阶段，体现了饮食文化的审美特征。中华饮食之所以能够征服世界，重要原因之一，就在于它美，它令食者有“三月不知肉味”的同时，更令人拍案叫绝和赏心悦目。这种悦目，是指中国饮食活动形式与内容的完美统一，是指它给人们所带来的审美愉悦和精神享受，首先是味道美。孙中山先生讲“辨味不精，则烹调之术不妙”，将对“味”的审美视作烹调的第一要义。　　令人悦目的美味佳肴作为饮食文化的一个基本内涵，它是中华饮食的魅力之所在，悦目贯穿在饮食活动过程的每一个环节中。　　坠情；这是对中华饮食文化社会心理功能的概括。因为菜系和饮食中蕴藏着各种感情在其中。做的人付出心血和真情用心去做，而吃者更是品味到自己喜欢的饮食则抱着的是一种感激与赞赏。吃吃喝喝，不能简单视之，它实际上是人与人之间情感交流的媒介，是一种别开生面的社交活动。一边吃饭，一边聊天，可以做生意、交流信息、采访。朋友离合，送往迎来，人们都习惯于在饭桌上表达惜别或欢迎的心情，感情上的风波，人们也往往借酒菜平息。这是饮食活动对于社会心理的调节功能。过去的茶馆，大家坐下来喝茶、听书、摆龙门阵或者发泄对朝廷的不满，实在是一种极好的心理按摩。　　中华饮食之所以具有“抒情”功能，是因为“饮德食和、万邦同乐”的哲学思想和由此而出现的具有民族特点的饮食方式。对于饮食活动中的情感文化，有个引导和提升品位的问题。我们要提倡健康优美、奋发向上的文化情调，追求一种高尚的情操。　　礼数；是指饮食活动的礼仪性。中国是礼仪之邦，而这种礼仪与礼数也渗透到了饮食当中。而饮食讲究“礼数”，这与我们的传统文化有很大关系。生老病死、送往迎来、祭神敬祖都是礼。《礼记?礼运》中说：“夫礼之初，始诸饮食。“礼数”中也讲究着一种秩序和规范，比如在重要场合坐席的方向、箸匙的排列、上菜的次序、有些菜的象征、来历等等都体现着“礼数”。　　我们谈“礼数”，更应把它理解成一种精神，一种内在的伦理精神，这种精神，贯穿在饮食活动过程中，从而构成中国饮食文明的逻辑起点。　　饮食中的精致、悦目、坠情、礼数分别从不同的角度概括了中华饮食文化的基本内涵，换言之，这四个方面有机地构成了中华饮食文化这个整体概念。但是，它们不是孤立地存在，而是相互依存、互为因果的，四者环环相生、完美统一，便形成中华饮食文化的最高境界。而中华饮食也是中华民族从古至今用嘴“吃”出来了一种文化，一种浓厚的中华饮食文化，这种文化已经得以前仆后继的不断弘扬，已经影响到了我们自己和身边，影响到了全世界的饮食行业。