中法饮食文化对比.ppt

ChinaandFrance sculinaryculturecomparison Tableware InChina peopleusuallyusechopsticksandspoonsforhavingtheirmeals ChineseisusedtomakinguseofbowlstoholdricebecausericeisoneofthemostimportantfoodsinChinesedailylife SobowlsareseeneveryhomesinChina InFrench peoplewouldliketousethreetoolsforeating forks knivesandspoons Knivesareusedtocutoffthepork beefandchickenwhichforksareusedtohave Spoonsareusedtohavesoup Asetofgooddishesisnecessaryindinnertime Aboutchopsticks Afteryearsoftryingandtimeofbaptism chopsticksnotonlyfailedtobeeliminatedbyhistory butmoreandmoreofemittingafragrantatmosphereremainedintact andslowlyevolvedintoacombinationofpracticalandculturalformsexist Today schopstickshavebeeneatingnotonlyasatool butrathertobecomeauniqueculturalforms representsabreathofcivilization appearedintheworldbecomeastudy use appreciation gifts collectioncombiningworksofart Knifeandforktouse Westernutensilsaremainlyknives forks plates Knifeandforkistherighttouseaknifeinhislefthandfork cutintosmallpiecesoffoodandthenusetheforktosendforce Cookingways Chinese VS France Chinesecookingmethodsaremainlystewbraiseandsteam StewStewisacookingmethodwhichuseweakfier ItsOperationisverysimilartoBurning ButStewusesweakfire anditusuallyusesmoretime aboutmorethanhalfanhour Braisebraiselikeburning too But Thedifferenceisthatthevegetablessoupismuchmoer Themainmaterialsrequiresasoftrottenstew usuallysaltyflavor Braise sacrobaticsis usebigfirefirstthenmakeitsmaller SteamSteammainlyusewatervaporasaBodyheat Itusebigormiddlefiretoheatthefood Thecommonlawisdrysteam steamed etc Frenchcookingmethodsaremainlypan fried DeepfriedandBaked pan friedpan friedisOneofthemostancientcookingmethod Friedusedforfryingisnothinglessthanthethermalconductivityoftwokindsofrawmaterials oilorgrease Oilderivedfromnaturalingredients suchasoliveoil fatfromanimalrawmaterials suchastallow Takethe Swissporkchops example Itisconvenienttotaketwothickporkrow withalayerofsteak alayerofcheese alayerofsmokedham alayerofcheese alayerofsteakintheorder afteragoodclipedge andcoatedinbreadflourunderfireFriedmadeslowly Wow DeepfriedDeepfriedisthatamountoffuel Theoilshouldbeabletodrownrawmaterials andrawmaterialsshouldbeabletofloatintheoilsurface Becausetheprocessofdeep friedwithoutwaterinvolvement soWesternershaveitclassifiedas drycooking kind Accordingtothedifferenttimeandthefurnace blowoutthedishescanbefragrant flaky coke crisp tenderandotherdifferentcharacteristics BakedBakedisacookingwaywhichputButterorseasoningsauceontheeasy cookedorhalf cookedrawmaterials ThenheatedthemInaspecialovenwithhightemperaturewithinashorttime Removetheplatewhenthebutterorseasoningsauceismelted Bakedinensuringthefreshnessofthedishes atthesametime italsogivesthedishrichflavorandbrightcolorofthesurface itisessentialforhigh levelkitchencookingmethods TherearedifferencesinbetweenChinaandFrance WhataretablemannersinFrance Let ssee 1 Sit thehostwilltellyouwheretosit oryouask 2 Waitforotherstostarteating Manyhomeswillprayfirst 3 Familystylemeal foodispassedtotheright 4 Tryalittleofeverything donottakeaLotofanything 5 Ifyoudonotwantsomething justpassiton Youdonotneedtosayanything Iftheyask say Itlooksgood butIthinkIwon thaveanythankyou DietAttitude Frenchfoodpourontheeffort andnevertiredof Diningwiththem notjustfragmentsoflife orakindofattitudetolife andevenabasicartofliving itisworthspendingalotoftimeandenergytomakearrangementsforit TheattitudeoftheFrenchdiet TheattitudeoftheChinesediet Chinesetraditionalfoodpracticesaremainlyplant derivedfood stuffs Isthestaplefoodgrains foodsupplementofvegetables plusasmallamountofmeat OfthispracticeismainlyduetotheformationoftheCentralPlainsregioninagriculturalproductionasthemaineconomicproduction Frenchrestaurant ThemainreasontheFrenchenjoytherestaurant friendlyatmosphereoftherestaurantispleasantanddesirableasadatingplace FortheChinesecuisinehasastrongunderstandingandawareness notjustpayattentiontotasteandform thesamedishesfocusonnutritionalbalanceofcomplexthings understandingthehistoricalandculturalsignificanceofdishes AmericanviewsofChinesefood Butmostpeoplepraise orsometraditionalFrenchcuisine AsthefamousFrenchsnail therearedozensofdifferentways ItissaidthattheFrenchmanmayeveryyear morethan300millionsnailsduetolimitedproduction thepricehasrisentoseveralfrancsperdozen butsometimesitisindemand French Snails baguette InFrance peopleseemlikethattheycan tlivewithoutbread Painfantaisie croissant painduchocolatearethesignalbreadofthem Frenchloveeatingtheotherkindoffoodthatisgooseliver Italsohasavarietyofways itstillcanbemadeintogooseliversauce whichisaverygooddinner Franceisoneoftheworld slargestproducersandconsumerofgooseliversauce accordingtonotcompletecount roughlyeatmorethan2 000tons ItisindispensablefoeFrenchtolivewithoutvarietiesofcheese GooseLiver ThemostcommonaccompanimentstoaFrenchmealarewineandcheese Unlikeothercountries inFrancewineisconsideredastandardpartofeverydaymeals andisneitherexpensivenorreservedforspecialoccasions Witheverydaymeals ordinarywinesareserved althoughitisexpectedthatthestyleofwinematchthestyleoffood Inadditiontoitsuseincooking cheeseisoftenservedasacourseinitself Inthiscase itisservedafterthemainmealbutbeforedessert Thistypicallyconsistsofaplatterwiththreeorfourdifferentcheeses fromwhichguestscanslicepiecesaccordingtotheirpreferences Slicedbread e g slicesofabaguette aretyp