跨化交际之东西方饮食化差异

Food第一页，共二十二页。The

DifferencesBetween

Chinese

andWestern

DietaryCultures第二页,共二十二页。Differences

in

Concepts

The

higheststandard

ofWestern

foodis

nutrition.

The

higheststandard

ofChinese

food

isdelicious.第三页,共二十二页。 IntheChinesepeople"sconcept,people"sdietconceptwiththe"emotion"astheguidance.Asearlyasinthepre-qinperiod,theChineseattachesgreatimportancetothe“color,flavor,taste”.Thesummaryontheformationofdietconceptisfrommoralityandlifepractice.第四页,共二十二页。

In

addition,

in

the

way

of

having

dinner,

in

China,no

matter

what

the

banquet

is,

people

tend

to

sitaround

to

enjoy

the

food

placed

in

the

middle

ofthe

table

which

are

not

only

the

subjects

forpeople

at

the

table

to

enjoy,

but

also

a

medium

toshare

their

feelings.第五页,共二十二页。第六页,共二十二页。 ButitislargelydifferentfortheWesterners.ThepursuitofWesternerstofoodnutritionismorethanthe“color,flavor,taste”.Theyattachimportancetoanalyzingfoodnutrition.Theypaymoreattentiontotheindependenceoftheindividual,sotheyeatseparately.There’snojoychattingwitheachotheratthetable.第七页,共二十二页。第八页,共二十二页。Differences

in

TargetsThe

Diet

Structure

of

China ThetraditionalChineseeatinghabitsbasedonplantfood.Staplefoodisthegrain.Cookingisbuiltonvegetables,plusasmallamountofmeat.Givingprioritytohotfoodandcookedfood,thiscivilizationisrelevanttoChina"searlycookingtechnologydevelopment.第九页,共二十二页。

We

eat

six

hundred

kinds

ofvegetables

six

times

more

than

in

theWestWe

are

truly

vegetarian第十页,共二十二页。第十一页,共二十二页。The

DietStructure

of

Western WesternershavenomadsandMarinenational’sculturelineage.Theirlivesisbasedonbreeding,fishingandhunting.So,theyareusuallyeatinganimalfood.Forexample,theyofteneatthewholepieceofbeeforawholechicken.Westernhavemoredevelopedfoodindustry,suchascannedfood,fastfood,etc.Althoughtheytastemonotonous,butsavetime,andhavegoodnutrition.第十二页,共二十二页。第十三页,共二十二页。

a

large

piece

ofmeatwhole

chickens第十四页,共二十二页。Differences

in

CookingOn

the

one

handChinesecookingisrandom.Interestingisstrong.Andcookingcanbecookaccordingtotheirmood. Thesamecuisinetaste,themainmatchaccessorieswillalsobeaffectedbythechefspecialtypreferences. Therefore,Chinesecookingisnotverystandardized,butexistsrandomly.InChina,itisakindofart. Chinesetraditionalcookingmethodisdifferentbecauseofthemajorbranchesofdifferentflavorandcharacteristics.第十五页,共二十二页。第十六页,共二十二页。 Westernfoodproductionismorenormative.Cookingbecomesakindofmechanicalwork. Furthermore,thepurposeofWesternerseatingfocusontakingnutrients,aslongasthenutritionisenoughstandard,otherispossiblytolerant. KentuckyFriedChickenfrieditschickennotonlybytheingredients,oiltemperature,thetimeoffriedchicken,alsoshouldbestrictlyaccordingtothestandardact.第十七页,共二十二页。第十八页,共二十二页。第十九页,共二十二页。On

the

other

hand

Chinese

food

production

is

usually

boiled,

fried

andbaked,vinegerand

etc.Western

food

producti