1、a,1,The Differences Between Chinese And Western Diet Cultural,中西方 飲食文化差異,a,2,Several aspects of the differences between the diet飲食差異的幾個(gè)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,a,3,The Diet Idea 飲食觀念,西方They hold the rational diet idea(

2、理性飲食觀念). The nutrition (營(yíng)養(yǎng))is the first. They just pay attention to the quantity of heat, vitamin and protein。(講究攝取多少熱量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都只有一種味道flavour，無(wú)藝術(shù)可言。,a,4,The Diet Idea 飲食觀念,中國(guó)We pay attention to the diet therapy (講究食療),食補(bǔ),食養(yǎng), Chinese seek del

3、icious food, The actions during cooking may destroy the nutrition constituent (加工過(guò)程中會(huì)使菜肴的營(yíng)養(yǎng)成分被破壞)。As a result of a nutrition problem, in fact touched on the Chinese culinary culture to the greatest weakness(因而說(shuō)到營(yíng)養(yǎng)問(wèn)題，實(shí)際上就觸及了中國(guó)飲食文化的最大弱點(diǎn))。,a,5,飲食結(jié)構(gòu) The Diet Structure,中國(guó)傳統(tǒng)飲食習(xí)俗是以植物性食料為主,主食是五谷Five Cereals

4、，輔食是蔬菜，外加少量肉食。以熱食、熟食cooked food，這和中國(guó)文明開化較早和烹調(diào)技術(shù)的發(fā)達(dá)有關(guān)。,a,6,飲食結(jié)構(gòu) The Diet Structure,西方國(guó)家秉承著游牧民族nomadic people、航海navigation民族的文化血統(tǒng)，傳統(tǒng)飲食習(xí)俗以動(dòng)物性食料為主。蔬菜很多時(shí)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)的食品工業(yè)，如罐頭、快餐等，口味千篇一律，但省時(shí)。,a,7,餐具 The Tableware,Chinese and other Asians use chopsticks （筷子）and soup spoons （湯匙）. We use the

5、 bowls as containers of rice.,a,8,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，喝湯則有專門的湯匙。,a,9,烹飪方式 The Cooking Way,There are more than 50 kinds of main cooking ways i

6、n China.,a,10,Some words and expressions you may use to discuss cookery and regimen,a,11,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,a,12,西餐的烹飪方法基本上分為三種,(1)焦化作用的烹飪 (2)軟化作用的烹飪 (3)混合焦化軟化作用的烹 飪,a,13,焦化作用的烹飪以空氣為介質(zhì)

7、者依其加熱的方式:(a)Grill 或Broil (燒烤)(b)Roast (爐烤)(c)Bake (烘培，烘烤)(d)Pan Broil (鍋燒烤)(e)Gratin (焗烤)焦化作用的烹飪以以油類為介質(zhì)者依其用油類的多少有:(a) Deep Fry (深油炸)(b) Pan Fry (淺油炸),a,14,用餐禮儀 The Table Manners,在中國(guó)古代，在用餐過(guò)程中，就有一套繁文縟節(jié)the red tape。,communal chopsticks,公筷,Chinese,a,15,Chinese people is accustomed to toasting to the guest frequently and clipping food for guests.,Chinese,Western,WRONG,-,a,16,用餐禮儀 The Table Manners,Dont make noise when you eat food.,Western,a,17,用餐禮儀 The Ta