中法饮食文化对比.ppt

ChinaandFrancesculinaryculturecomparison,Tableware,InChina,peopleusuallyusechopsticksandspoonsforhavingtheirmeals.ChineseisusedtomakinguseofbowlstoholdricebecausericeisoneofthemostimportantfoodsinChinesedailylife.SobowlsareseeneveryhomesinChina.,InFrench,peoplewouldliketousethreetoolsforeating:forks,knivesandspoons.Knivesareusedtocutoffthepork,beefandchickenwhichforksareusedtohave.Spoonsareusedtohavesoup.Asetofgooddishesisnecessaryindinnertime.,Aboutchopsticks,Afteryearsoftryingandtimeofbaptism,chopsticksnotonlyfailedtobeeliminatedbyhistory,butmoreandmoreofemittingafragrantatmosphereremainedintact,andslowlyevolvedintoacombinationofpracticalandculturalformsexist.Todayschopstickshavebeeneatingnotonlyasatool,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.Braisesacrobaticsis”usebigfirefirstthenmakeitsmaller”.,SteamSteammainlyusewatervaporasaBodyheat.Itusebigormiddlefiretoheatthefood.Thecommonlawisdrysteam,steamed,etc.,Frenchcookingmethodsaremainlypan-fried,DeepfriedandBaked.,pan-friedpan-friedisOneofthemostancientcookingmethod.Friedusedforfryingisnothinglessthanthethermalconductivityoftwokindsofrawmaterials:oilorgrease.Oilderivedfromnaturalingredients,suchasoliveoil;fatfromanimalrawmaterials,suchastallow.TaketheSwissporkchopsexample.Itisconvenienttotaketwothickporkrow,withalayerofsteak,alayerofcheese,alayerofsmokedham,alayerofcheese,alayerofsteakintheorder,afteragoodclipedge,andcoatedinbreadflourunderfireFriedmadeslowly.,Wow,DeepfriedDeepfriedisthatamountoffuel.Theoilshouldbeabletodrownrawmaterials,andrawmaterialsshouldbeabletofloatintheoilsurface.Becausetheprocessofdeep-friedwithoutwaterinvolvement,soWesternershaveitclassifiedasdrycookingkind.Accordingtothedifferenttimeandthefurnace,blowoutthedishescanbefragrant,flaky,coke,crisp,tenderandotherdifferentcharacteristics.,BakedBakedisacookingwaywhichputButterorseasoningsauceontheeasy-cookedorhalf-cookedrawmaterials.ThenheatedthemInaspecialovenwithhightemperaturewithinashorttime.Removetheplatewhenthebutterorseasoningsauceismelted.Bakedinensuringthefreshnessofthedishes,atthesametime,italsogivesthedishrichflavorandbrightcolorofthesurface,itisessentialforhigh-levelkitchencookingmethods.,TherearedifferencesinbetweenChinaandFrance.WhataretablemannersinFrance？Letssee,1.Sit-thehostwilltellyouwheretosit,oryouask.,2.Waitforotherstostarteating.Manyhomeswillprayfirst.,3.Familystylemeal-foodispassedtotheright.,4.Tryalittleofeverything-donottakeaLotofanything.,5.Ifyoudonotwantsomething,justpassiton;Youdonotneedtosayanything.Iftheyask,say,Itlooksgood,butIthinkIwonthaveanythankyou.,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,peopleseemlikethattheycantlivewithoutbread.Painfantaisie,croissant,painduchocolatearethesignalbreadofthem.,Frenchloveeatingtheotherkindoffoodthatisgooseliver.Italsohasavarietyofways,itstillcanbemadeintogooseliversauce,whichisaverygooddinner.Franceisoneoftheworldslargestproducersandconsumerofgooseliversauce,accordingtonotcompletecount,roughlyeatmorethan2,000tons.ItisindispensablefoeFrenchtolivewithoutvarietiesofcheese.,GooseLiver,ThemostcommonaccompanimentstoaFrenchmealarewineandcheese.Unlikeothercountries,inFrancewineisconsideredastandardpartofeverydaymeals,andisneitherexpensivenorreservedforspecialoccasions.Witheverydaymeals,ordinarywinesareserved,althoughitisexpectedthatthestyleofwinematchthestyleoffood.Inadditiontoitsuseincooking,cheeseisoftenservedasacourseinitself.Inthiscase,itisservedafterthemainmealbutbeforedessert.Thistypicallyconsistsofaplatterwiththreeorfourdifferentcheeses,fromwhichguestscanslicepiecesaccordingtotheirpreferences.Slicedbread(e.g.slicesofabaguette)aretypica