中美飲食文化英文版課件

“沒(méi)有美國(guó)的食品，當(dāng)我們開(kāi)始列出美國(guó)食品，無(wú)論我們談區(qū)域東西，如龍蝦或蝦克里奧爾語(yǔ)，或我們談?wù)撽P(guān)于意大利面條和比薩餅和熱狗......有人可能會(huì)說(shuō)這是什么使我們偉大的。

事實(shí)上，我們沒(méi)有一個(gè)美食是我們的民主和我們的民族異質(zhì)性的措施

?！比祟?lèi)學(xué)家悉尼明茨"ThereisnoAmericanfood.WhenwebegintolistAmericanfoods,eitherwetalkaboutregionalthingslikelobsterorshrimpCreole,orwetalkaboutspaghettiandpizzaandhotdogs...Onecouldargueit'swhatmakesusgreat.Thefactthatwedon'thaveacuisineisameasureofourdemocracyandofourethnicheterogeneity."

—SidneyMintz,AnthropologistTheUnitedStatesisalandofdeliciouseatingfromcoasttocoastandneighborhoodtoneighborhood.Butitsculturalandculinarymixmakesitimpossibletocharacterizeinasinglebyteorevenastringofthem.BeansCornsquashSomeofthestrongestinfluencesonUScuisinecamefromAfricanslaves,thepeoplewholeastintendedtobehere.

American

food

isinconceivablewithoutbarbecueinitsmanyvariations,allkindsoffrittersandamessofgreens.IndeedAfricansbroughtwiththemimportanttechniquesincludingsmokingmeats,fryinggrainsandlegumesintofritters,boilingleafygreenvegetables,andmakinguphot,spicysauces.SinceAfrican-AmericansranthekitchensonSouthernplantations,theyplayedamajorroleinmoldingtherenownedcuisineoftheSouth.Yearslaterwhenrailroadsbegantocrossthecontinent,Blackmenranthegalleysandcarriedthatinfluencenorthandwest.FrittersRegionalcuisinesemergedassettlers—willingandotherwise—modifiedtheirculinarytraditionstosuitlocalclimates.Thesimple,sturdyfoodsoftheNortheastreflectmorethananyothertheEnglishoriginsofthecountry.Butmeatsandvegetablesimportedfromthehomelandmergedwithlocalingredientssuchasturkey,maplesyrup,lobster,clams,cranberriesandalwayscorntoprovidedeliciousspecialtiessuchasIndianpudding,Bostonbrownbread,clamchowderandMaineboiledlobster.Southernsettlers,alsoofEnglishstock(血統(tǒng)),confrontedakinderclimateandmoreofthembenefitedfromtheassistanceofBlackhandsinthekitchen.Theaveragefarmer'swifecouldhardlysparethetimeneededforthemultipledishesthatmadeupaplantationmeal.TothisdaynoSoutherndinneriscompletewithoutnumeroussidedishesincludingbreads,biscuits,saladsandcondiments—preferablyhomemade.friedchickenNorthoftheDeepSouth,thegeographyofthecoastalCarolinasprovedconducivetoricegrowingandproducedarice-basedcuisine.SpecialtiessuchasHoppin'John—cookedriceandblack-eyedpeasflavoredwithsaltpork—andCharlestonRedRicearejusttwoofmanylocalricedishes.SeafoodspecialtiesincludethefamousCharlestonShe-CrabSoup.TheCarolinaversionofbarbecueusesastiffdoseofvinegarinitssaucewhichplaceslocalsstronglyatoddswithTexasandKansasCityfolkswhopreferamuchsweetersauce.

hoppin'john

SouthwestcuisinemaywellqualifyastheoldestUSregionalstyle.Priorto1845whentheSpanishbegantorelinquishcontrol,theentireareawaspartofMexico.Notsurprisingly,itscontemporarycuisinebearsastrongfamilyresemblancetoMexicanfood.Itstilldrawsheavilyonnativefoodstuffs,inparticularcorn,beansandchilies.Theword"chili"isAztecinoriginasare"guacamole"and"tomato."Thisisacuisinewithseriousroots.Chinesefoodarrivedwiththefirstlaborersbroughtovertobuildtherailroads.ConfinedtotheChinesecommunitywhichwaslegallykeptfromminglingwiththebroaderpopulation,itoverflowedthebordersofChinatownstobecomepartoftheAmericaneatingexperience.Theearliestimmigrants,largelyfromCanton(廣州),broughtwiththematasteforwhatmanyaficionadosbelieveisthemostdelicateandrefinedofChinesecuisines.ThemixofmorerecentarrivalsinsuresthateverycityofmediumsizeofferscookingfromSzechwan（四川）,Hunan,andbeyond.ChinesefoodisnowinseparablylodgedintheAmericansmorgasborg.NoteveryonehasaccesstogreatChinesefood,butallhaveaccesstosome.TheseventiesandeightiesbroughtaninfluxofSoutheastAsiansinthewakeoftheVietnamwar.Thaifoodwithitsbalanceofsweet,sour,saltandspicebufferedbytherichnessofcoconutmilksuddenlybecamethehottestitemontheculinarylandscape.SomepredictVietnamesecuisinewillbenexttotakeoff.SoutheastAsianfoodisnowanimportantpartoftheUSculinarysceneandpromisestogrow.Thefinestoffusionchefswarnagainstmuddyingflavorsbeyondrecognitionbyusingtoomanyatonce,but"wrap"places,thelatestthinginfastfood,arespringinguplikemushrooms.Hereyoucanfind"Thai"spicedchickenwrappedingreentortillasand"Chinese"porkdoneupinred.Sofarthepublicisbuying.Theconcepthasmadeitswayontothegroceryshelfandintothefreezercasewheredried,cannedandfrozenfoodslabeled"Szechwan,""Thai,""Caribbean"and"Tuscan"crowdtheshelvesalthoughtheybearlittleresemblancetotherealthing.Americancuisinehascomealongwaysincetheearlydaysofcorn,beansandsquashandalongthewayithasspawnedsomeeminentlyforgettablefood.NonethelesstheUSremainsagreatplaceforgreateating.Deliciousregionalstylesremainandthenewbloodofimmigrantssparkstheimaginationofthefinestchefswhilemakingforgreatinexpensivefoodinthecities.AsDr.Mintzsaid,"Thefactthatwedon'thaveacuisineisameasureofourdemocracyandofourethnicheterogeneity...Onecouldargueit'swhatmakesusgreat."ChineseFoodAsacountrythatpaysgreatattentiontocourtesy,ourcuisinecultureisdeeprootedinChina'shistory.AsavisitororguestineitheraChinesehomeorrestaurantyouwillfindthattablemannersareessentialandthedistinctivecourtesiesdisplayedwillinvariablyaddtotheenjoymentofyourmealsandkeepyouinhighspirits!作為一個(gè)十分重視禮貌國(guó)家，我們的美食文化根植于在中國(guó)的歷史。作為游客或客人，在任何一個(gè)中國(guó)人的家庭或餐廳，你會(huì)發(fā)現(xiàn)，餐桌禮儀是必不可少的，與眾不同的禮遇都會(huì)增進(jìn)您的的膳食享受，讓你保持一種好的精神狀態(tài)。Itisreallyanadmirablecustomtorespectothersatthetable,includingtheaged,teachersandguestswhiletakinggoodcareofchildren.Chinesepeoplestressfilialpietyallthetime.Thepracticeofpresentingthebestorfinefoodfirsttotheseniormembersofthefamilyhasbeenobservedforcountlessgenerations.Inancienttimesthecommonpeopleledaneedylifebuttheystilltriedtheirbesttosupporttheeldermotherorfatherwhotookitforgranted.RespectFirst

Afull,formalbanquet,combiningManchurianandChinesedelicaciesacollectionofChina'sManchuandHanbanquetcateringgiantcharacteristics,originatedintheQingcourt,theoriginalforthe66-year-oldbirthdayofEmperorKangxiofthefeast,designedtodefusetheMandoesnotand,laterfollowedthistradition,addingadelicacy,veryluxurious.FeastoftheQingDynastyalsoincludespro-Mongoliafanfeast,feastTingchen,millionbirthdayfeast,feastMinds1000,ninewhitefeast.滿漢全席是中國(guó)一種集合滿族和漢族飲食特色的巨型筵席，起源于清朝的宮廷，原為康熙66歲大壽的宴席，旨在化解滿漢不和，后世沿襲此一傳統(tǒng)，加入珍饈，極為奢華。清代名宴還包括蒙古親藩宴、廷臣宴、萬(wàn)壽宴、千叟宴、九白宴。Chinacoversalargeterritoryandhasmanynationalities,henceavarietyofChinesefoodwithdifferentbutfantasticandmouthwateringflavor.SinceChina’slocaldisheshavetheirowntypicalcharacteristics,generally,Chinesefoodcanberoughlydividedintoeightregionalcuisines,whichhasbeenwidelyacceptedaround.Certainly,therearemanyotherlocalcuisinesthatarefamous,suchasBeijingCuisineandShanghaiCuisine.中國(guó)地域遼闊，民族眾多，因此各種中國(guó)飲食口味不同，卻都味美，令人垂涎。因?yàn)橹袊?guó)地方菜肴各具特色，總體來(lái)講，中國(guó)飲食可以大致分為八大地方菜系，這種分類(lèi)已被廣為接受。當(dāng)然，還有其他很多著名的地方菜系，例如北京菜和上海菜。ConsistingofJinancuisineandJiaodongcuisine,Shandongcuisine,clear,pureandnotgreasy,ischaracterizedbyitsemphasisonaroma,freshness,crispnessandtenderness.ShallotandgarlicareusuallyusedasseasoningssoShangdongdishestastespungentusually.SoupsaregivenmuchemphasisinShangdongdishes.Thinsoupfeaturesclearandfreshwhilecreamysouplooksthickandtastesstrong.Jinancuisineisadeptatdeep-frying,grilling,fryingandstir-fryingwhileJiaodongdivisionisfamousforcookingseafoodwithfreshandlighttaste.山東菜系，由濟(jì)南菜系和膠東菜系組成，清淡，不油膩，以其香，鮮，酥，軟而聞名。因?yàn)槭褂们嗍[和大蒜做為調(diào)料，山東菜系通常很辣。山東菜系注重湯品。清湯清澈新鮮，而油湯外觀厚重，味道濃重。濟(jì)南菜系擅長(zhǎng)炸，烤，煎，炒，而膠東菜系則以其烹飪海鮮的鮮淡而聞名。

ShandongisthebirthplaceofmanyfamousancientscholarssuchasConfuciousandMencius.AndmuchofShandongcuisine’shistoryisasoldasConfucioushimself,makingittheoldestexistingmajorcuisineinChina.Butdon’texpecttogainmorewisdomfromafortunecookieataShandongrestaurantintheWestsincefortunecookiesaren’tevenindigenoustoChina.

山東是許多著名學(xué)者的故鄉(xiāng)，例如孔夫子和孟子。許多山東菜的歷史和孔夫子一樣悠久，使得山東菜系成為中國(guó)現(xiàn)存的最古老的主要菜系之一。但是不要期望在西方國(guó)家的山東菜館里從簽餅(中國(guó)餐館的折疊形小餅,內(nèi)藏有預(yù)測(cè)運(yùn)氣話語(yǔ)的紙條)獲得更多的好運(yùn)氣，因?yàn)楹烇炘谥袊?guó)也不是本土的。ShandongisalargepeninsulasurroundedbytheseatotheEastandtheYellowRivermeanderingthroughthecenter.Asaresult,seafoodisamajorcomponentofShandongcuisine.Shandong’smostfamousdishistheSweatandSourCarp.AtrulyauthenticSweetandSourCarpmustcomefromtheYellowRiver.ButwiththecurrentamountofpollutionintheYellowRiver,youwouldbebetteroffifthecarpwasfromelsewhere.Shandongdishesaremainlyquick-fried,roasted,stir-friedordeep-fried.Thedishesaremainlyclear,freshandfatty,perfectwithShandong’sownfamousbeer,QingdaoBeer山東是個(gè)巨大的被向東流去的大海環(huán)繞的半島，黃河曲折的流經(jīng)其中部。因此海鮮是山東菜系的主要構(gòu)成。山東最著名的菜肴是糖醋鯉魚(yú)。正宗的糖醋鯉魚(yú)必須打撈自黃河。但是因?yàn)楝F(xiàn)在黃河的眾多污染，其他地方的鯉魚(yú)更好一些。山東菜主要是速炸，燒烤，炒或深炸。菜肴清新肥美，搭配山東本地的著名啤酒——青島啤酒就完美了。

SichuanCuisine,knownoftenintheWestasSzechuanCuisine,isoneofthemostfamousChinesecuisinesintheworld.Characterizedbyitsspicyandpungentflavor,Sichuancuisine,prolificoftastes,emphasizesontheuseofchili.Pepperandpricklyashalsoneverfailtoaccompany,producingtypicalexcitingtastes.Besides,garlic,gingerandfermentedsoybeanarealsousedinthecookingprocess.Wildvegetablesandanimalsareusuallychosenasingredients,whilefrying,fryingwithoutoil,picklingandbraisingareappliedasbasiccookingtechniques.ItcannotbesaidthatonewhodoesnotexperienceSichuanfoodeverreachesChina.四川菜系，是世界上最著名的中國(guó)菜系之一。四川菜系以其香辣而聞名，味道多變，著重使用紅辣椒，搭配使用青椒和pricklyash，產(chǎn)生出經(jīng)典的刺激的味道。此外，大蒜，姜和豆豉也被應(yīng)用于烹飪過(guò)程中。野菜和野禽常被選用為原料，油炸，無(wú)油炸，腌制和文火燉煮是基本的烹飪技術(shù)。沒(méi)有品嘗過(guò)四川菜的人不算來(lái)過(guò)中國(guó)。CantonesecuisinecomesfromGuangdonginSouthernChina,aprominenttradingportforcenturies.

Asaresult,thecookinginvolvesavastdiversityofmeats,herbsandvegetables,creatingatastedistinctfromtherestofthecountry.Spicesareaddedtocomplementthemeatandvegetables’flavourratherthancontrolit.Herbsarenotamajorpartofadish;however,youwilloftenfindcoriander,garlicandchivesdominatingmanydishes.

Cantonesepeopleeatalmostalledibleanimalparts,includingtheheart,liver,feetandtongue.Itisalsonotuncommontoseesnake,snailsordomesticatedanimalsonthemenu.Stir-fryisapredominantmethodusedforcookingalongwithsteaming,shallowfrying,doubleboilinganddeep-frying.

JiangsuCuisine,alsocalledHuaiyangCuisine,ispopularinthelowerreachoftheYangtzeRiver.Aquaticsasthemainingredients,itstressesthefreshnessofmaterials.Itscarvingtechniquesaredelicate,ofwhichthemeloncarvingtechniqueisespeciallywellknown.Cookingtechniquesconsistofstewing,braising,roasting,simmering,etc.TheflavorofHuaiyangCuisineislight,freshandsweetandwithdelicateelegance.Jiangsucuisineiswellknownforitscarefulselectionofingredients,itsmeticulouspreparationmethodology,anditsnot-too-spicy,not-too-blandtaste.SincetheseasonsvaryinclimateconsiderablyinJiangsu,thecuisinealsovariesthroughouttheyear.Iftheflavorisstrong,itisn'ttooheavy;iflight,nottoobland.江蘇菜，又叫淮陽(yáng)菜，流行于在淮陽(yáng)湖下流。以水產(chǎn)作為主要原料，注重原料的鮮味。其雕刻技術(shù)十分珍貴，其中瓜雕尤其著名。烹飪技術(shù)包括燉，烤，焙，煨等?；搓?yáng)菜的特色是淡，鮮，甜，雅。江蘇菜系以其精選的原料，精細(xì)的準(zhǔn)備，不辣不溫的口感而出名。因?yàn)榻K氣候變化很大，江蘇菜系在一年之中也有變化。味道強(qiáng)而不重，淡而不溫。Fujiancuisine,alsocalledMinCaiforshort,holdsanimportantpositioninChina'sculinaryart.Fujian'seconomyandculturebeganflourishingaftertheSouthernSongDynasty(1127-1279).DuringthemiddleQingDynastyaround18thcentury,famousFujianofficialsandliteratipromotedtheFujiancuisinesoitgraduallyspreadtootherpartsofChina.

佛跳墻BuddhaJumpsovertheWall

Fujiancuisinecomprisesthreebranches--Fuzhou,SouthFujianandWestFujian.Thereareslightdifferencesamongthem.Fuzhoudishes,quitepopularineastern,centralandnorthernFujianProvince,aremorefresh,delicious,andlesssalty,sweet,andsour;SouthFujiandishes,popularinXiamen,Quanzhou,ZhangzhouandthegoldentriangleofSouthFujian,aresweetandhotandusehotsauces,custard,andorangejuiceasflavorings;WestFujiandishesaresaltyandhot,prevailinginHakkaregionwithstronglocalflavor.AsFujianpeopleemigrateoverseas,theircuisinebecomepopularinTaiwanandabroad.Generallyspeaking,Fujiandishesareslightlysweetandsour,andlesssalty,andoftenusethereddistiller'sgrainforflavoring.ZhejiangCuisineisthenaturalcookingstylederivedfromtheZhejiangregionontheeastcoastofChina.TherearethreemaincookingstyleslistedunderZhejiangcuisine.Hangzhoustyleofteninvolvesbambooshootsmixedwithdifferentvegetableandmeats.Shaoxingstyleincludesalotofpoultryandfreshwaterfish.Ningbostylespecializesinseafoodcreatingfreshandsaltydishes.

Provinceregardedas"landoffishandrice",Zhejiangcuisine,notgreasy,winsitsreputationforfreshness,tenderness,softness,andsmoothnessofitsdisheswithmellowfragrance.Hangzhoucuisineisthemostfamousoneamongthethree.西湖醋魚(yú)龍井蝦仁

西湖莼菜湯東坡肉Hunancuisineisoneoftheeightregionalcuisinesof

China

andiswellknownforitshotspicyflavor,fresharomaanddeepcolor.Commoncookingtechniquesincludestewing,frying,pot-roasting,braising,andsmoking.Duetothehighagriculturaloutputoftheregion,ingredientsforHunandishesaremanyandvaried.冰糖湘蓮

剁椒魚(yú)頭

Knownforitsliberaluseof

chilipeppers,

shallots

and

garlic,Xiangcuisineisknownforbeingdryhot(干辣)orpurelyhot,asopposedtothebetterknownSichuancuisine,towhichitisoftencompared.Sichuancuisineisknownforitsdistinctive

málà

(hotandnumbing)seasoningandothercomplexflavourcombinations,frequentlyemploy

Sichuanpeppercorns

alongwithchilieswhichareoftendried,andutilizesmoredriedorpreservedin