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TheCultureof
FrenchFood
TheCultureof
FrenchFoodFrenchfoodInFrance,thecollocationofdishesanddrinksisconsideredasanart.FrenchfoodInFrance,thecolContents1.AbriefintroductiontoFrenchcuisine(美食)2.ThehistoryofFrenchfood
3.TablemannersofFrenchfood4.ThecharacteristicsoftheFrenchfood5.FoieGras(鵝肝)Caviar(魚子醬)Truffle(松露)6.SummaryContents1.Abriefintroductio
Perhapsoneofthemostfamous,andcelebratedstylesofcooking,intheworldistheFrench.Alsoknownas“FrenchCuisine”.ApartfromtheEast,Franceisregardedasacountrywhichhasthebestknowledgeoffood,anduseittoenrichtheirlife.ItisbelievedthatthroughtheFrancefood,youcanfeelthelonghistoryandrichcultureofFrance.Francecuisinesarefamousforwide-rangingofmaterials,fresh,andartisticdecoration.1.AbriefintroductiontoFrenchcuisine
PerhapsoneofthemostfamoudessertdessertRedWineSnail(蝸牛)RedWineSnail(蝸牛)2.ThehistoryofFrenchfoodThecultureofFrenchfoodhasalonghistory,accordingtothelegend(傳說),Catherine,aItalianwoman,marriedtoHenryⅡ,KingofFrance,broughtthecookeryofcowliver.TenderloinSteak(里脊牛排)andcheesewhichprevailedintheTheRenaissance(文藝復(fù)興)toFranch.ThenLouisXIVofFrancelaunchedthecookingcompetition,namelytheprizeofCordenBleuthatpopularnowadays.DictionaryofCuisinebecomethefoundationofClassicFrenchcuisinetype.2.ThehistoryofFrenchfoodT3.TablemannersofFrenchfoodFrenchisnotonlythecityoffashionandromance,theFrenchfoodswhichenrichinromanceandelegance(優(yōu)雅)arealsofamousandwelcomebytheworldpeople.BecausethepopularofFrenchfoods,soitisnecessaryforustounderstandandgraspsomemannersonthetastingtheFrenchfoods.3.TablemannersofFrenchfoodTalemannersofFrenchfood123sittingorderunderstandFrenchfood’smenuandthesubsequenceoforderdishessomeceremoniesthatshouldnoticeintastingFrenchfoodsTalemannersofFrenchfood1234.ThecharacteristicsoftheFrenchfood1).Firstcharacteristicisarejectionofexcessivecomplicationincooking,themethodsincookingemphasizeonoriginalflavoroffood.2).Second,thecookingtimesformostfish,seafood,gamebirds,veal,andgreenvegetablessuchassnail(蝸牛),blackfungus(黑菌),mushroom(蘑菇),asparagus(蘆筍),andlobster(龍蝦).3).Thirdcharacteristicwasthatthecuisinewasmadewiththefreshestpossibleingredients.4).Fourth,strongmarinadesformeatandgameceasedtobeused.5).Fifth,theystoppedusingheavysaucessuchasespagnole.Newtechniqueswereembracedandmodernequipmentareoftenused.6).Sixth,Frenchwinesareusuallymadetoaccompanyfrenchcuisine.Theyliketoadddifferentwineindifferenttomakefoodmoredelicious.7).Seventh,largemenuswereabandonedinfavorofshortermenus.4.ThecharacteristicsoftheFoieGras(鵝肝)FoieGras(鵝肝)FoieGrasFoiegrasisapopularandwell-knowndelicacyinFrenchcuisine.Itsflavorisdescribedasrich,buttery,anddelicate,unlikethatofaregularduckorgooseliver.FoieGrasFoiegrasisapopulaCaviar(魚子醬)Caviar(魚子醬)Caviar,sometimescalledblackcaviar,isaluxurydelicacy,consistingofprocessed,salted,non-fertilizedsturgeonroe(鱘魚卵).Caviarisdefinedas"theproductmadefromfish-eggsoftheAcipenseridaefamilybytreatingwithfood-gradesalt".Caviar,sometimescalledblackTruffle
(松露)Itiscommontosaythatthetruffleisanundergroundmushroom,butmoreexactlyitisthefruitofthemycelium(菌絲).
Truffle(松露)ItiscommontosInFrance,thecollocationofdishesanddrinksisconsideredasanart.Acupofaperitif(開胃酒)beforemealsisnecessary.Duringthemeals,itisbettertoofferredwinewheneatingmeats,andwhitewinewheneatingfishorshrimp(蝦).Sometimestheyalsodrinkbrandy(白蘭地)aftermeals.6.summaryInFrance,thecollocatiThankYou!ThankYou!TheCultureof
FrenchFood
TheCultureof
FrenchFoodFrenchfoodInFrance,thecollocationofdishesanddrinksisconsideredasanart.FrenchfoodInFrance,thecolContents1.AbriefintroductiontoFrenchcuisine(美食)2.ThehistoryofFrenchfood
3.TablemannersofFrenchfood4.ThecharacteristicsoftheFrenchfood5.FoieGras(鵝肝)Caviar(魚子醬)Truffle(松露)6.SummaryContents1.Abriefintroductio
Perhapsoneofthemostfamous,andcelebratedstylesofcooking,intheworldistheFrench.Alsoknownas“FrenchCuisine”.ApartfromtheEast,Franceisregardedasacountrywhichhasthebestknowledgeoffood,anduseittoenrichtheirlife.ItisbelievedthatthroughtheFrancefood,youcanfeelthelonghistoryandrichcultureofFrance.Francecuisinesarefamousforwide-rangingofmaterials,fresh,andartisticdecoration.1.AbriefintroductiontoFrenchcuisine
PerhapsoneofthemostfamoudessertdessertRedWineSnail(蝸牛)RedWineSnail(蝸牛)2.ThehistoryofFrenchfoodThecultureofFrenchfoodhasalonghistory,accordingtothelegend(傳說),Catherine,aItalianwoman,marriedtoHenryⅡ,KingofFrance,broughtthecookeryofcowliver.TenderloinSteak(里脊牛排)andcheesewhichprevailedintheTheRenaissance(文藝復(fù)興)toFranch.ThenLouisXIVofFrancelaunchedthecookingcompetition,namelytheprizeofCordenBleuthatpopularnowadays.DictionaryofCuisinebecomethefoundationofClassicFrenchcuisinetype.2.ThehistoryofFrenchfoodT3.TablemannersofFrenchfoodFrenchisnotonlythecityoffashionandromance,theFrenchfoodswhichenrichinromanceandelegance(優(yōu)雅)arealsofamousandwelcomebytheworldpeople.BecausethepopularofFrenchfoods,soitisnecessaryforustounderstandandgraspsomemannersonthetastingtheFrenchfoods.3.TablemannersofFrenchfoodTalemannersofFrenchfood123sittingorderunderstandFrenchfood’smenuandthesubsequenceoforderdishessomeceremoniesthatshouldnoticeintastingFrenchfoodsTalemannersofFrenchfood1234.ThecharacteristicsoftheFrenchfood1).Firstcharacteristicisarejectionofexcessivecomplicationincooking,themethodsincookingemphasizeonoriginalflavoroffood.2).Second,thecookingtimesformostfish,seafood,gamebirds,veal,andgreenvegetablessuchassnail(蝸牛),blackfungus(黑菌),mushroom(蘑菇),asparagus(蘆筍),andlobster(龍蝦).3).Thirdcharacteristicwasthatthecuisinewasmadewiththefreshestpossibleingredients.4).Fourth,strongmarinadesformeatandgameceasedtobeused.5).Fifth,theystoppedusingheavysaucessuchasespagnole.Newtechniqueswereembracedandmodernequipmentareoftenused.6).Sixth,Frenchwinesareusuallymadetoaccompanyfrenchcuisine.Theyliketoadddifferentwineindifferenttomakefoodmoredelicious.7).Seventh,largemenuswereabandonedinfavorofshortermenus.4.ThecharacteristicsoftheFoieGras(鵝肝)FoieGras(鵝肝)FoieGrasFoiegrasisapopularandwell-knowndelicacyinFrenchcuisine.Itsflavorisdescribedasrich,buttery,anddelicate,unlikethatofaregularduckorgooseliver.FoieGrasFoiegrasisapopulaCaviar(魚子醬)Caviar(魚子醬)Caviar,
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