关于中西饮食文化差异的英语作文
TheFoodCultureDifferenceBetweenChinaandWestStudyingfoodculturaldifferences,wecanfindoutajointenhancingthecommunicationbetweenChinaandthewestthroughacomprehensivestudyofthesubject.ItmaybeagreathelptothecommunicationoftheChineseandwesterncultures.
Dietisactuallythecontentsofourdailylives.IthasspecialstatusintheChineseculture,anditalsohasagreatdistinctionbetweenChinaandthewest.Asoneoftheworldancientnations,China’sdiethasahistoryalmostaslongasthatofChinesecivilization.Butinwesterncountries,ancientthinkersdevotedlessattentiontothefoodproblemthantheChinese
philosophersdid.Thedifferencesinconcepts,targets,patterns,attributionandnaturehadreflectedthedifferentdietarycultureinthedifferentstatecharacteristic.
DifferencesinConcepts
Chinesedietisasenseofbeautydietandpaysattentiontothe"color,flavor,taste"regardlessofthenutrition.Chinesepeoplehankeronadietisjustthe“mood”thatisdifficultforonetosayanything.Evenusingthe"color,flavor,shapeandimplement"whichpeopleoftensaidtomakethe"realm"reification,isstilldifficulttocrownall.
ThemajordifferencesofeatingculturebetweentheWestandChinaa.Theuseoftableware
Asweallknow,chopsticksisourtraditionaltableware.Weusechopsticksandspoonmostlyandcups,plates,bowlsandsaucersareessential.Thewesternuseknifeandfork.toeat..Theirknifescanbedividedintoconsumptionknife,meatknife,frietknife,butterknife,fishknifeandsoon.Thealsohavemanykindsofforkslikeconsumptionfork,fishfork,andlobsterfork.b.Thewaytocook
Chinahasveryrichkindofcookingmethods,suchasbraising,quickboiling,scaling,stewing,gradualsimmering,slowredcooking,steaming,decoctionandsoon,uptomorethanthirtykinds.Besides,thedishescookedwiththesemethodsarenumerous.ThatiswhyChinesefeelitisvery
interestingtocook,whiletheWesternersemphasizetoomuchonscientificdietandthecollocationofnutrition.Theycookaccordingtoscientific
disciplinesallthetime,whichismechanizedandmonotonous,thereforewithoutanyjoy.
c.Theorderofsavingdishes
InaChinesebanquetcolddishesarethefirstserved,nextthehotdishesandthemaincoursecomewiththefollowingofsoup,thenfollowsthemainfoodordesserts.Fruitsoftencomethelast.Inawesternbanquettheservingorderisdifferent.ThefirstcourseofWesterndinnerisappetizer.
Appetizershavespecificflavors,mainlysaltyorsour.Theyarefewinamountbuthighinqualities.DifferentfromChinesedinners,thesecondcourseofWesterndinnerissoup.Westernsoupcanbedividedintofourkinds,clearsoup,creamsoup,vegetablesoupandcoolsoupwhichcanbedividedintomorekinds.ThethirdcourseofaWesterndinnerisnon-stabledish.Usually,
aquaticproducts,eggs,breadiscallednon-stabledish.ThefourthcourseofWesterndinneristhemaincourse,whichcontainsmeatandbirdspecies.ThefifthcourseofWesterndinnerisdishesmadeofvegetables.Westernersofteneatrawvegetables,sovegetablesareoftenmadeintosalad.ThesixcourseofWesterndinnerisdessert,suchaspudding,pancakes,icecream,cheeseandfruits.Thelastcoursecontainsbeverage,coffeeortea.TheWesterndietculturedifference
Westerndietduetogeographicalcharacteristics,influenceof
climatefactorssuchasenvironment,customs,appearsintheingredients,flavors,cookingmethods,differentdegreesofdifferencesineatinghabits.Itisbecauseofthesedifferences,diethasastrongregionalcharacter.DifferencesbetweenChineseandWesternculturemakesadifferenceofChineseandWesternfoodculture,andthisdifferencefromtheWestinwaysof
thinkingandpolicy.Chinesefocuson"Heaven",Westernersfocuson"people-oriented".
Nutritionanddelicious营养与美味
DuetoWestphilosophythoughtofdifferent,WesternersYudietheavyscience,heavyscienceisemphasizesnutrition,soWesterndiettonutritionforhighestguidelines,eatinglikeforabioofmachineaddedfuel,specialemphasizesfoodofnutritioncomponents,protein,andfat,andcarbohydrates,andvitaminandthevariousinorganicelementsofcontentismatchexpedient,caloriesofsupplyisright,andthesenutritioncomponentsiscanforeating
whofullabsorption,hasnoothersideeffects.Knowledgeoftheseproblemsarecooking,andhowcolor,
fragranceandtasteofthedishes,itisfirstrequested.Sanhedrin
PremierdietinWesterncountries--France,itsfoodcultureinmanywaysandwe
approximate,butaccesstonutritionalproblems,willopenthedistancebetweenthetwosides.
FiveflavorsmixedwiththeoperationaimedatthepursuitofdeliciouscookinginChina,duringtheprocessingofthehotfryingandslowfireattackforalongtimemaycausedestructionofthenutritionalcomponentsoffood.Franceisalsothepursuitofdeliciouscooking,butatthesametimenotforgetting"nutrition"thatpremise,consistentlydeliciousisthattheydonotcarenutritionforthetaking.Especiallymoderncookingtrendsoccurredinthe1960ofthe20thcentury,withspecialemphasisonhealth,diet,tothepursuitoflightoil,emphasizedtheuseoffreshrawmaterials,stressedduringthecookingprocessto
maintainoriginalnutritionandtaste,sovegetablesareeatenraw.SothattheWesterndietnutritionisuniversal。
Tobefair,whenitcomestonutritionalproblemsalsohitthebiggestweaknessoftheChinesefood。
Whilewepayattentiontodiet,ahealingcuisine,food,attentiontodiettokeepingfit,butwecookinsearchofdeliciousasthefirst
requirement,resultinginmanynutrientlossesintheprocess.Chinesechefstoparticipateincookingcontestintheworldinrecentyears,otherssetoutclearlyavegetablenutritionalcomponentsontheside,wecomeupwiththismaterial.Peopleaskquestions,alsoflounderatsomemoment,greatlyeatthesufferingwhichcannotbetoldtoothers!
Wehavealwaysbeenprimarypurposeisasapursuitofdeliciouseating.Folksaying"toeatfordays,freshtastefirst."Whenpeoplepraisethefoodandalwayssays"smellgood",butthatisbecausewefeelthecolor,flavorandsensoryorgans"eyes,noseandmouth"upanddowntheorder.Peopleinthe"color,smellandtaste",hasalwaysbeenthe""character"King".
BecauseoftheextremeimportancetotheChinesepeople,aswellasthecarrierofChinesefoodjusttastes,suchasrecognizedluxurymenuyourcakeandthesauce,sharkfin,seacucumber,hump,similartoitsmainconstituentsarecheapporkskingelatin,itselfisdelicious,freshsouptofeedit,feedit,thenuseittofeedthepeople.Didthisisnottheflavorcarrierstothecore﹖
TheChineseemphasisontaste,isreflectedineverydayconversation,suchasfamilybanquet,assoonasthemaindishonthesidetable,theowneroftensaywithmodesty:"themealwell,notnecessarilyyourtaste."Hewouldneversay:"doesnothavemuchnutritionalvalueofvegetables,notenoughcalories。”
CookaboutnutritionintheWestattheexpenseoftaste,atleastforprimarypurposeisnottotasteenjoy.Theytocolddrinktable,icedofcoldwinealsotothenplusice,andtonguesurfacethroughoutoftasteneuralonceiced,willgreatlylosttasteofsensitivity,graduallytocannot
differentiationtaste;thatwithbloodofsteakandwhitefish,andwhitemeat,rawofvegetable,whitewaterCookbeans,andcookpotatoes,althoughhas"taste"anddoesnotinto"road",allarereflecthasWesternpeopleontasteofignored.Theyrefusetousemonosodiumglutamate,issufficienttoprovethatsuchpeoplearenotawareof,andarenot"knownview"guestofhonour!Basedontheimportanceofnutrition,Westernersmoreraw
vegetables,notjustrawtomatoes,cucumber,lettuce,isthecabbage,onion,broccolibroccoliarealsoeatenraw.Sotheir"salad"islikeaplateofrabbitfeed,makeitdifficultforustoaccept.ModernChinesepeoplealsotalkaboutnutritionandhealth,knowvegetablesuponheating,vitamins,isdestroyed,soweallforMongKokhotfries.Italsobringdownthecontentofvitamins,butnotcompletelylost,buttastewasmorethandeliciousrabbitfeed.NutritionandtasteofChinesemodern
gastronomytothepursuitofoptimalbalanceunderbalance,ofcourse,isalsoa"happymedium"。
Standardandoptional规范与随意
Westernersinthedietemphasizescienceandnutrition,hasactedstrictlyinaccordancewiththestandardofscienceofthewholeprocessofcooking,steaktastesthesamefromNewYorktoSanFrancisco,steakdishesareonlya
limitednumberoftomato,potato,lettuce.Inaddition,standardizedamountofcookingrequiressauceaddedaccuratetothegram,cookingtimeisaccuratetoseconds.Inadditionin1995ofthefirstissueofthedigestwaspublishedoverseastheeatingintheNetherlandswerealsodescribedinthearticle"Netherlandspeople'skitchensequippedwithscales,liquidmeasuringcups,timers,scales,Spiceracksizelineupneatlyonastandardbottledozensofkindsofseasonings,likeachemicallaboratory.”
Chinesecookingandverydifferent,notonlythemajorcuisinehasitsownflavorandcharacteristics,isofthesamecuisinewithamenu,sidedishesandavarietyofspicesusedinthematch,alsoaccordingtothechef's
personalcharacteristicsaredifferent.IsthesameChefamenu,despiteitsowngeneratingmethod,butmayvaryaccordingtodifferentseasons,different,eatdifferentidentity,tobeadjustedsuchasrichinwinter,lightinthesummer,theweddingtobecolorful,funeralbanquettaboosredQiongHantokilloil-greedyshouldbeconcentratedandthicksauce,gormandizerdinetogethershouldbefreshandunique.AlsoCookyourowntelemoodchanges,somekindofimpromptuplaying.Therefore,Chinesecookingisnotonlynotemphasizingthesecondandg
standardization,butalsoplacesparticularemphasisonrandomness.
Ontherandomnessofthefoodprocessing,firstcausingtheChinese
recipestospaceagainandexpanding:varietyofrawmaterials,cuttingskillvariety,varietyofspices,cookingmethodsanddiverseandcrosscombination,arawmaterialcanbemadeofseveraldozentypesofdozensofkindsofdishes.Forexample,mostcommonlyusedraw
chicken,Cantonesecuisinechefhands,makingdozensofroadaswellashundredsofdish-LEGO.Otherrawmaterialsaswell.Andinisrichinaspeciesrawmaterialsoflocal,oftencantothisarawmaterialsmadeintotableofBanquet,asBeijingof"fullduckI",Yanbianof"fulldogI",Guangdongof"fullfishI",and"fullHoI",ChangshaLiHeWINSof"fullcattleI",Beijingsomehalalrestaurantof"fullsheepI"andBeijingsandpothomeof"fullpigI",miseryarereflectedhasChinacookingofarbitraryderivedoutfeastofdishtype.
Machineryandinterest机械性与趣味性
DuetothestandardizationofWesterndishesmake,Cookbecamea
mechanicalwork.OldKFCfriedchickenrecipeingredients,andoiltemperature,
timeoffriedchicken,alsomustactstrictlyaccordingtothespecifications,andChef'sworkbecomesanextremelymonotonousmechanicalwork,heislikeanautomatedassemblylineworker,orevenbyarobotthattookitstime.Inaddition,Westernerseatfirstaimedat
nutrition,aslongasenoughnutritionstandards,otherstobetolerant,thustodaypotatoes,steak,steakpotatoestomorrow,chefsinDinersinaverytolerantattitudeofnon-critical,repeatedthedayofmechanicalwork,ofcourse,nofunatall.
InChina,thecookingisanart,asfemalewriterSanMaohotelinthedesertarticlesays:"Ihavealwaysbeenonthefamilyarehated,butthecookeddishisveryinterested,someonion,afewslicesofmeat,
scrambledoutofadish,Iverymuchappreciatetheart."Cookingisanart,itis,liketheotherarts,reflectstherigorandtheunityofoffthecuff,socookinghasaverystronginterestinChina,evenwithcertaingames,attractedtofoodforthelifeoftheChinesepeople.
FuncookingistraditionalinChina,drawingofHandynasty
unearthedinthekitchen,wouldlikeanacrobatictroupeperformedscenes.InthebeautyofDuFu's"machetefenlun"poetry,mentionofthisonthebackofaknifealotofbells,andissaidtobetheformerchefoftheTang
dynastycanbeusedwhilecuttingthetinkleofmusicisplayed.Unfortunately,thistoolandsurgeon'sskillshavebeenlost.
Mongolianhotpot,andwithsimilarspicyhotpot,Guangdong,Sichuanseafoodhotpotiswidelyloved,inthefreshandhot,eatatease,anditmovedtothemainpartofthecookingtable,forpeopleto
