关于中西饮食文化差异的英语作文

　　从这几篇英语作文中，可以适当了解到中西饮食文化的巨大差异。下面是我给大家带来中西饮食文化差异英语作文，供大家参阅!

　　中西饮食文化差异英语作文篇1　　TheFoodCultureDifferenceBetweenChinaandWestStudyingfoodculturaldifferences,wecanfindoutajointenhancingthecommunicationbetweenChinaandthewestthroughacomprehensivestudyofthesubject.ItmaybeagreathelptothecommunicationoftheChineseandwesterncultures.

　　Dietisactuallythecontentsofourdailylives.IthasspecialstatusintheChineseculture,anditalsohasagreatdistinctionbetweenChinaandthewest.Asoneoftheworldancientnations,ChinasdiethasahistoryalmostaslongasthatofChinesecivilization.Butinwesterncountries,ancientthinkersdevotedlessattentiontothefoodproblemthantheChinesephilosophersdid.Thedifferencesinconcepts,targets,patterns,attributionandnaturehadreflectedthedifferentdietarycultureinthedifferentstatecharacteristic.

　　DifferencesinConcepts

　　Chinesedietisasenseofbeautydietandpaysattentiontothecolor,flavor,tasteregardlessofthenutrition.Chinesepeoplehankeronadietisjustthemoodthatisdifficultforonetosayanything.Evenusingthecolor,flavor,shapeandimplementwhichpeopleoftensaidtomaketherealmreification,isstilldifficulttocrownall.

　　中西饮食文化差异英语作文篇2　　ThemajordifferencesofeatingculturebetweentheWestandChina

　　a.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.ThatiswhyChinesefeelitisveryinterestingtocook,whiletheWesternersemphasizetoomuchonscientificdietandthecollocationofnutrition.Theycookaccordingtoscientificdisciplinesallthetime,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.

　　中西饮食文化差异英语作文篇3　　TheWesterndietculturedifference

　　Westerndietduetogeographicalcharacteristics,influenceof

　　climatefactorssuchasenvironment,customs,appearsintheingredients,flavors,cookingmethods,differentdegreesofdifferencesineatinghabits.Itisbecauseofthesedifferences,diethasastrongregionalcharacter.DifferencesbetweenChineseandWesternculturemakesadifferenceofChineseandWesternfoodculture,andthisdifferencefromtheWestinwaysofthinkingandpolicy.ChinesefocusonHeaven,Westernersfocusonpeople-oriented.

　　Nutritionanddelicious(营养与美味)

　　DuetoWestphilosophythoughtofdifferent,WesternersYudietheavyscience,heavyscienceisemphasizesnutrition,soWesterndiettonutritionforhighestguidelines,eatinglikeforabioofmachineaddedfuel,specialemphasizesfoodofnutritioncomponents,protein,andfat,andcarbohydrates,andvitaminandthevariousinorganicelementsofcontentismatchexpedient,caloriesofsupplyisright,andthesenutritioncomponentsiscanforeatingwhofullabsorption,hasnoothersideeffects.Knowledgeoftheseproblemsarecooking,andhowcolor,

　　fragranceandtasteofthedishes,itisfirstrequested.SanhedrinPremierdietinWesterncountries--France,itsfoodcultureinmanywaysandwe

　　approximate,butaccesstonutritionalproblems,willopenthedistancebetweenthetwosides.

　　FiveflavorsmixedwiththeoperationaimedatthepursuitofdeliciouscookinginChina,duringtheprocessingofthehotfryingandslowfireattackforalongtimemaycausedestructionofthenutritionalcomponentsoffood.Franceisalsothepursuitofdeliciouscooking,butatthesametimenotforgettingnutritionthatpremise,consistentlydeliciousisthattheydonotcarenutritionforthetaking.Especiallymoderncookingtrendsoccurredinthe1960ofthe20thcentury,withspecialemphasisonhealth,diet,tothepursuitoflightoil,emphasizedtheuseoffreshrawmaterials,stressedduringthecookingprocessto

　　maintainoriginalnutritionandtaste,sovegetablesareeatenraw.SothattheWesterndietnutritionisuniversal。

　　Tobefair,whenitcomestonutritionalproblemsalsohitthebiggestweaknessoftheChinesefood。

　　Whilewepayattentiontodiet,ahealingcuisine,food,attentiontodiettokeepingfit,butwecookinsearchofdeliciousasthefirst

　　requirement,resultinginmanynutrientlossesintheprocess.Chinesechefstoparticipateincookingcontestintheworldinrecentyears,otherssetoutclearlyavegetablenutritionalcomponentsontheside,wecomeupwiththismaterial.Peopleaskquestions,alsoflounderatsome

　　moment,greatlyeatthesufferingwhichcannotbetoldtoothers!

　　Wehavealwaysbeenprimarypurposeisasapursuitofdeliciouseating.Folksayingtoeatfordays,freshtastefirst.Whenpeoplepraisethefoodandalwayssayssmellgood,butthatisbecausewefeelthecolor,flavorandsensoryorganseyes,noseandmouthupanddowntheorder.Peopleinthecolor,smellandtaste,hasalwaysbeenthecharacterKing.

　　BecauseoftheextremeimportancetotheChinesepeople,aswellasthecarrierofChinesefoodjusttastes,suchasrecognizedluxurymenuyourcakeandthesauce,sharkfin,seacucumber,hump,similartoitsmainconstituentsarecheapporkskingelatin,itselfisdelicious,freshsouptofeedit,feedit,thenuseittofeedthepeople.Didthisisnottheflavorcarrierstothecore﹖

　　TheChineseemphasisontaste,isreflectedineverydayconversation,suchasfamilybanquet,assoonasthemaindishonthesidetable,theowneroftensaywithmodesty:themealwell,notnecessarilyyourtaste.Hewouldneversay:doesnothavemuchnutritionalvalueofvegetables,notenoughcalories。

　　CookaboutnutritionintheWestattheexpenseoftaste,atleastfor

　　primarypurposeisnottotasteenjoy.Theytocolddrinktable,icedofcoldwinealsotothenplusice,andtonguesurfacethroughoutoftasteneuralonceiced,willgreatlylosttasteofsensitivity,graduallytocannotdifferentiationtaste;thatwithbloodofsteakandwhitefish,andwhitemeat,rawofvegetable,whitewaterCookbeans,andcookpotatoes,althoughhastasteanddoesnotintoroad,allarereflecthasWesternpeopleontasteofignored.Theyrefusetousemonosodiumglutamate,issufficienttoprovethatsuchpeoplearenotawareof,andarenotknownviewguestofhonour!

　　Basedontheimportanceofnutrition,Westernersmoreraw

　　vegetables,notjustrawtomatoes,cucumber,lettuce,isthecabbage,onion,broccoli(broccoli)arealsoeatenraw.Sotheirsaladislikeaplateofrabbitfeed,makeitdifficultforustoaccept.ModernChinesepeoplealsotalkaboutnutritionandhealth,knowvegetablesuponheating,vitamins,isdestroyed,soweallforMongKokhotfries.Italsobringdownthecontentofvitamins,butnotcompletelylost,buttastewasmorethandeliciousrabbitfeed.NutritionandtasteofChinesemodern

　　gastronomytothepursuitofoptimalbalanceunderbalance,ofcourse,isalsoahappymedium。

　　Standardandoptional(规范与随意)

　　Westernersinthedietemphasizescienceandnutrition,hasactedstrictlyinaccordancewiththestandardofscienceofthewholeprocessofcooking,steaktastesthesamefromNewYorktoSanFrancisco,steakdishesareonlyalimitednumberoftomato,potato,lettuce.Inaddition,standardizedamountofcookingrequiressauceaddedaccuratetothegram,cookingtimeisaccuratetoseconds.Inadditionin1995ofthefirstissueofthedigestwaspublishedoverseastheeatingintheNetherlandswerealsodescribedinthearticleNetherlandspeople'skitchensequippedwithscales,liquidmeasuringcups,timers,scales,Spiceracksizelineupneatlyonastandardbottledozensofkindsofseasonings,likeachemicallaboratory.

　　Chinesecookingandverydifferent,notonlythemajorcuisinehasitsownflavorandcharacteristics,isofthesamecuisinewithamenu,sidedishesandavarietyofspicesusedinthematch,alsoaccordingtothechef'spersonalcharacteristicsaredifferent.IsthesameChefamenu,despiteitsowngeneratingmethod,butmayvaryaccordingtodifferentseasons,different,eatdifferentidentity,tobeadjusted(suchasrichinwinter,lightinthesummer,theweddingtobecolorful,funeralbanquettaboosredQiongHantokilloil-greedyshouldbeconcentratedandthicksauce,gormandizerdinetogethershouldbefreshandunique).AlsoCookyourowntelemoodchanges,somekindofimpromptuplaying.Therefore,Chinesecookingisnotonlynotemphasizingthesecondandg

　　standardization,butalsoplacesparticularemphasisonrandomness.

　　Ontherandomnessofthefoodprocessing,firstcausingtheChineserecipestospaceagainandexpanding:varietyofrawmaterials,cuttingskillvariety,varietyofspices,cookingmethodsanddiverseandcrosscombination,arawmaterialcanbemadeofseveraldozentypesofdozensofkindsofdishes.Forexample,mostcommonlyusedraw

　　chicken,Cantonesecuisinechefhands,makingdozensofroadaswellashundredsofdish-LEGO.Otherrawmaterialsaswell.Andinisrichinaspeciesrawmaterialsoflocal,oftencantothisarawmaterialsmadeintotableofBanquet,asBeijingoffullduckI,YanbianoffulldogI,GuangdongoffullfishI,andfullHoI,ChangshaLiHeWINSoffullcattleI,BeijingsomehalalrestaurantoffullsheepIandBeijingsandpothomeoffullpigI,miseryarereflectedhasChinacookingofarbitraryderivedoutfeastofdishtype.

　　Machineryandinterest(机械性与趣味性)

　　DuetothestandardizationofWesterndishesmake,Cookbecameamechanicalwork.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'smachetefenlunpoetry,mentionofthisonthebackofaknifealotofbells,andissaidtobetheformerchefoftheTangdynastycanbeusedwhilecuttingthetinkleofmusicisplayed.Unfortunately,thistoolandsurgeon'sskillshavebeenlost.

　　Mongolianhotpot,andwithsimilarspicyhotpot,Guangdong,Sichuanseafoodhotpotiswidelyloved,inthefreshandhot,eatatease,

　　anditmovedtothemainpartofthecookingtable,forpeopleto

　　experiencethefunofcookingoverdinner.AlsoXianwithmuttonsoup,steamedbunoftheveryhard,toguestsyourselfbroketopieces,seemstoeatthanCookchoppedupandenjoy.Beijing-stylebarbecueseasonbarbecuewasdisappointing,anexclamationhe'llneverbe,isthatitalsochangedityourselfgentleman'snothisfists.Thismodified,modifiedtohavelostallinterestinSth.,eatingisnothard,itisnotknowhowfuncookinginChina,arbitraryordersoutofthetragedyofsuchapursuitofjoyofcooking,ChefisdefinitelynotintheWest.Westernmottoisworkwhileyouwork,gamegame,itappearsfromthedichotomyoftheirmechanism,gamesareinderelictionofduty,gameistolosemoneyonthesale,areIdon't.AdvocatesforaholisticandChinese,workinginthegame,agameinwhich,istheworld.

　　CookingChinesehavealwaysregardedasalotoffun,andtoengageinthisworktoenrichthelivesofpositiveperformance.Youdaoshithereisparadise,therearekitchencookinginChina,justaswithmusic,dance,poetry,painting,withimprovingtheliferealmofgreatsignificance.

　　So,inthefinalanalysisisthedifferencebetweentheperceptualandtherational.However,thedifferenceseemstobechangedwiththedevelopmentofscienceoffuzzy.MoreandmoreChinesepeopletonotonlypayattentiontocolor,smellandtasteofthefood,andpaymoreattentiontothehealthandnutrition.ParticularlyexperiencedafterSARS.