1、 The Differences Between Chinese And Western Diet Cultural中西方飲食文化差異第1頁Several aspects of the differences between the diet飲食差異幾個方面The Diet Idea 飲食觀念 The Diet Structure 飲食結(jié)構(gòu) The Tableware 餐具 The Cooking Way 烹飪方式The Table Manners 用餐禮儀第2頁The Diet Idea 飲食觀念 西方They hold the rational diet idea(理性飲食觀念). The

2、 nutrition (營養(yǎng))is the first. They just pay attention to the quantity of heat, vitamin and protein。(考究攝取多少熱量Heat、維生素vitamin 、蛋白質(zhì)protein等等），即便口味all in the same key千篇一律。牛排steak都只有一個味道flavour，無藝術(shù)可言。第3頁The Diet Idea 飲食觀念中國We pay attention to the diet therapy (考究食療),食補,食養(yǎng), Chinese seek delicious food, The

3、 actions during cooking may destroy the nutrition constituent (加工過程中會使菜肴營養(yǎng)成份被破壞)。As a result of a nutrition problem, in fact touched on the Chinese culinary culture to the greatest weakness(因而說到營養(yǎng)問題，實際上就觸及了中國飲食文化最大弱點)。 第4頁飲食結(jié)構(gòu) The Diet Structure中國傳統(tǒng)飲食習(xí)俗是以植物性食料為主,主食是五谷Five Cereals，輔食是蔬菜，外加少許肉食。以熱食、熟食

4、cooked food，這和中國文明開化較早和烹調(diào)技術(shù)發(fā)達(dá)相關(guān)。 第5頁飲食結(jié)構(gòu) The Diet Structure西方國家秉承著游牧民族nomadic people、航海navigation民族文化血統(tǒng)，傳統(tǒng)飲食習(xí)俗以動物性食料為主。蔬菜很多時候以前菜沙拉方式出現(xiàn)。專吃大塊肉、整塊雞等硬菜。有較為發(fā)達(dá)食品工業(yè)，如罐頭、快餐等，口味千篇一律，但省時。第6頁餐具 The Tableware Chinese and other Asians use chopsticks （筷子）and soup spoons （湯匙）. We use the bowls as containers of ric

5、e.第7頁餐具The Tableware The Western use plates as containers of food. They eat food as soon as they cut them. They also have special tbsp (table spoon). 西方人，則是盤子盛食物，用刀叉knife and fork即切即吃，喝湯則有專門湯匙。 第8頁烹飪方式 The Cooking Way There are more than 50 kinds of main cooking ways in China. 第9頁Some words and expr

6、essions you may use to discuss cookery and regimen fry煎salt鹽Medicinal cuisine藥膳boil煮soy source醬油herb草藥deep fry炸vinegar醋Chinese medicine中醫(yī)stew燉Cooking wine料酒food tonic 食補bake,roast烤sugar糖medicine tonic藥補steam蒸starch淀粉unique flavor特殊風(fēng)味stir-fry炒vitamin維生素herbal juice藥汁braise紅燒mineral礦物質(zhì)regimen養(yǎng)生grill燒烤

7、fibrin纖維素balance nutrition均衡營養(yǎng)oil油fat脂肪Nutritional components營養(yǎng)成份第10頁whats more 鹵,醬sauce,浸steep,風(fēng),臘,煙mist,熏fume醉,甑,冰浸,撥絲,掛霜,椒鹽,油泡,走油,火焰, 串燒yakitoui,鐵板,桑拿,煎封,窩貼,窩塌,軟煎,蛋煎,火鍋chaffy dish,汽鍋,涼拌,魚生,刺身,竹筒,蜜汁,酥炸第11頁西餐烹飪方法基本上分為三種 (1)焦化作用烹飪 (2)軟化作用烹飪 (3)混合焦化軟化作用烹 飪 第12頁 焦化作用烹飪以空氣為介質(zhì)者依其加熱方式:(a)Grill 或Broil (燒烤

8、)(b)Roast (爐烤)(c)Bake (烘培，烘烤)(d)Pan Broil (鍋燒烤)(e)Gratin (焗烤)焦化作用烹飪以以油類為介質(zhì)者依其用油類多少有:(a) Deep Fry (深油炸)(b) Pan Fry (淺油炸)第13頁用餐禮儀 The Table Manners 在中國古代，在用餐過程中，就有一套繁文縟節(jié)the red tape。communalchopsticks公筷Chinese第14頁 Chinese people is accustomed to toasting to the guest frequently and clipping food for guests.ChineseWesternWRONG-第15頁用餐禮儀 The Table Manners Dont make noise when you eat food. Western第1