英语人教版九年级全册法国饮食文化

France 法国饮食英文版

• they have loads of cheese as well
• "Tartines", which is toast with jam, is a typical French breakfast loved for its simplicity and the sweet flavor that goes well with coffee.
• What is the average time for the French eat lunch is 35 minutes. If you are in a restaurant, will be more than 3 minutes. While dining at the office computer words, 29 minutes. • There are 41% French lunch time is about 30 to 60 minutes, only 8% of French people to lunch time extended for more than an hour, whereas 7% of French lunch time less than 10 minutes.
• As well as bread, the classic French breakfast includes croissants (or pain au chocolat or pain au raisin), again with jam. Croissants are not to be buttered, because they are already one-third butter and to add more would be absurd. • To drink: tea is common, hot chocolate even more so, especially for childre; but the normal drink is coffee. french coffee during the rest of the day is inclined to be strong and small in quantity; breakfast coffee is brewed weaker (almost to American taste) and further diluted with hot milk. It is often drunk from a bowl rather than a cup. • Mind you eat up all the bread and all the croissants; if they are the real thing and not cheap supermarket substitutes, you'll want to - and they'll be stale by lunchtime anyway.

法国饮食文化英文版

French cuisine is extremely diverse, with only the Chinese having similar variety in their food. This variety is supported by the French passion for good food in all its forms, France's extraordinary range of different geographies and climates which support the local production of all types of ingredients, and France's long and varied history. In many ways, an understanding of the culture of French food is an understanding of France itself.Meals range from the very basic, such as the traditional baguette plus cheese plus inexpensive wine, to very elaborate affairs that can involve a dozen courses and different wines consumed over several hours. Obviously, the latter type of dining is exceptional for most people. However, it is this more sophisticated dining which is typically found in "French restaurants" outside France, giving many foreigners the mistaken impression that French food is heavy and complicated. In fact, much of the French cuisine is fairly simple, relying on high quality fresh ingredients and loving preparation rather than complex recipes.It is common in much of France to take a two hour break for lunch, with many working parents (particularly in villages and smaller towns) returning home for lunch. In some areas, mainly in the south of France, even longer lunch breaks are taken. Due to the long lunch break, businesses which close for this period typically reopen around 2PM or so and then stay open until about 7PM.Regional influences on French foodAlmost all the famous French dishes are regional specialities, some of which have become popular throughout France (such as Coq au Vin and Foie Gras) while others are mainly enjoyed in the regions in which they originate. Although regional specialities are often offered throughout France, the quality of ingredients and preparation is often superior in their region of origin.Each region, in addition to boasting local specialities, also has a general style of cooking and choice of ingredients. For example, in Provence the food typically features olive oil, herbs and tomatoes. The evolution of regional cooking styles has been influenced by:Local availabilityThe French, a nation of gourmets, know that the best food is made from local ingredients, which are fresher and of better quality than items which have been transported long distances. Consequently, coastal regions (such as Brittany and Normandy, on the northwest coast of France) will favour sea fish and will use it more often and in more varied ways than inland areas. Likewise, areas where fruit or herbs grow easily, will incorporate these into their local cuisine.Neighbouring countries and immigrationAreas of France which border on other countries have incorporated some of the cuisine of their neighbours. It is not surprising to find Italian dishes near the Italian border. More notably, the French region of Alsace is similar to Germany in its food (sauerkraut ispopular) and wine, partly due to it currently bordering on Germany and partly due to it having been part of Germany at various points in its history (the border has moved back and forth with various wars). In parts of the south which have a large North African immigrant population one can enjoy the cuisine which they have imported from their original countries.History and economic conditionsThe culture, lifestyle and economic conditions over a long period of time have formed the development of local food traditions. The rich meat dishes and cream sauces of Burgundy are not only due to Burgundian excellence in raising cattle, but in large part to the economic prosperity of this region over several centuries. On the other hand, mountain regions excel in firm cheeses, which allow food to be preserved over the long and difficult winters, and can be produced from mountain livestock which historically were the main means of support for many families in economically limited areas.In all parts of France one will find a range of dishes, both in restaurants and in homes, which extends far beyond the regional specialities. However, in much of France the regional influences in terms of ingredients and cooking are marked. The most available food and the best cooking tend to be those produced from local ingredients and using local recipes. Therefore, the decision of where to visit or live in France tends to influence which types of food one will enjoy.The French Mediterranean uses olive oil, herbs and tomatoes in many of its dishes. The cuisine of northwest France uses butter, soured cream (crème fraiche) and apples. The cuisine of northeast France (Alsace, and to a lesser extent Lorraine) has a strong German influence which includes beer and sauerkraut. Throughout the south in general there tends to be more use of vegetables and fruit (in part due to the favourable climate). Near the Atlantic coast and the Mediterranean there is a greater consumption of sea food, while inland areas favoured by rivers (e.g. the Loire valley) use more fresh water fish.The Italian connectionAny discussion of the influences on French cuisine would be incomplete without recognising the historical contribution of Italy to the development of French cooking. In 1533, Catherine De Medicis (a Florentine princess) married Henry duc d'Orleans (who became King Henry II or France). At this point, France was not know for its food or food culture. Catherine brought an entourage of Italian chefs with her to France, who introduced to France a variety of dishes, food preparation and dining practices. Although France and Italy obviously have evolved very different food cultures, both before and since this contribution, much of France's current food culture can be traced back to this time.Cooking stylesEvery region of France has its own distinctive traditions in terms of ingredients and preparation (see France Regions for further information). On top of this, there are threegeneral approaches which compete with each other:Classical French cuisine (also known in France as cuisine bourgeoise).This includes all the classical French dishes which were at one time regional, but are no longer specifically regional. Food is rich and filling, with many dishes using cream-based sauces.Haute cuisineIt is classical French cuisine taken to its most sophisticated and extreme. Food is elegant, elaborate and generally rich. Meals tend to be heavy, especially due to the use of cream and either large portions or many smaller portions. There is a strong emphasis on presentation (in particular, vegetables tend to be cut with compulsive precision and uniformity). The finest ingredients are used, and the meal is correspondingly expensive.Cuisine Nouvelle.This style developed in the 1970s, as a reaction against the classical school of cooking. The food is simpler and lighter. Portions are smaller and less rich; the heavy cream sauces of the classical approach are particularly avoided. Cooking is less elaborate and quicker, with more emphasis on local and seasonal ingredients.Cuisine du terroir.This focuses on regional specialities and is somewhat more rustic in nature. Local produce and food traditions are the main focus.Each of these three traditions are strongly represented in France, with each having its supporters and specialist restaurants. At the moment, Cuisine Nouvelle is less popular than it was, while Cuisine du terroir has grown in popularity in recent years.Wine and cheeseAside from bread and water, the most common accompaniments to a French meal are wine and cheese. Unlike other countries, in France wine is considered a standard part of everyday meals, and is neither expensive nor reserved for special occasions. With everyday meals, ordinary wines are served, although it is expected that the style of wine match the style of food.In addition to its use in cooking, cheese is often served as a course in itself. In this case, it is served after the main meal but before dessert. This typically consists of a platter with three or four different cheeses, from which guests can slice pieces according to their preferences. Sliced bread (e.g. slices of a baguette) are typically provided at the same time.Restaurant guidesThe most famous and successful restaurant guide in France is the Michelin Guide Rouge, which has approximately 50% market share. It has enormous influence; the award of asingle star by the Guide Rouge to a restaurant can add 25% to its turnover and the loss of a star can mean financial ruin for a restaurant.The Guide Rouge is both a restaurant guide and a hotel guide, although its better known for the former. For the towns in the Guide Rouge there is a list of the main tourist attractions and for the larger towns there is a map. In addition to having one in the house it is handy to have one in the car (e.g. if you are unexpectedly delayed on a journey and need to find a good local restaurant).Although the Guide Rouge does not provide exact details on the criteria they use for rating restaurants, there are a number of factors beside the quality of food: service, atmosphere and value are some of the other considerations. This perhaps explains our experience that not all restaurants with the same overall rating have the same quality of food, one restaurant may have tremendous atmosphere and average food while another with the same rating may have exceptional food but little atmosphere. The Guide Rouge sometimes makes a few comments under a recommended restaurant; these are worth reading as they give an indication of what aspect of the restaurant impressed the reviewer. The comments sometimes note specialities of the house, which are often the best items on the menu.参考译文：法国的美食是非常多样的，只有中国有与之匹敌的食品种类。

法国美食文化(英文版)教程文件

法国美食文化(英文版)
Before arriving in France, you should know, food here is defined as a kind of art
Here are some famous food in
Frence
Foie gras
Snail
Oysters(生蚝)
• I really do not know how to describe this dish , it is really delicious.
此课件下载可自行编辑修改，仅供参考！感谢您的支持，我们努力做得if
• Before dinner, the French like to drink an aperitif.It's usually wine ,champagne or juice.
Secend: Appetizer
• The so-called appetizer, usually salads, seafood, and soup.It will not so much ,just "warm up"
Third: main course
• French eat the beef ,drink the red wine at the main course.
fouth : Dessert
• French desserts is quite wellknown including a variety of cakes, ice cream and cheese
end my food tour
The materials
• : Burgundy's finest local beef, carrots, mushrooms and onions.

法国菜和文化英语PPT

Thank You!
L/O/G/O
dessert
Snail(蜗牛)
Red Wine
2. The history of French food
• The culture of French food has a long history ,according to the legend（传说）， Catherine, a Italian woman, married to Henry Ⅱ,King of France, brought the cookery of cow liver. • Tenderloin Steak（里脊牛排） and cheese which prevailed in the The Renaissance（文艺复兴） to Franch . Then Louis XIV of France launched the cooking competition, namely the prize of Corden Bleu that popular nowadays. Dictionary of Cuisine become the foundation of Classic French cuisine type.
3.Table manners of French food
French is not only the city of fashion and romance, the French foods which enrich in romance and elegance（优雅）are also famous and welcome by the world people. Because the popular of French foods ,so it is necessary for us to understand and grasp some manners on the tasting the French foods.

法国美食文化(英文版)presentation

Snails（蜗牛）
Snails have been used as food throughout the world for centuries, In certain parts of France, snails are fried .
Oysters(生蚝)
Oysters are an excellent healthiest when eaten raw on the half shell. source of zinc（锌）, iron, calcium（钙）, selenium （锡）as well as Vitamin A and Vitamin B12. Oysters are low in food energy; one dozen raw oysters contain approximately 110 kilocalories (460 kJ).
In general, the French cuisine will eat 3 hours,at least five steps.
• Before dinner, the French like to drink an aperitif.It's usually wine ,champagne or juice.
The winery has its owe Vineyard(葡萄园) and Wine cellar
Do you know what is the most famous wine in France ?
Champagne is always used to celebrate bithday , Wedding and some important moment.
France Food

法国美食英文介绍课件

•法国美食英文介绍
•4
Foie gras
•法国美食英文介绍
•5
Snail
•法国美食英文介绍
•6
Lobster
•法国美食英文介绍
•7
Caviar
•法国美食英文介绍
•8
•法国美食英文介绍
•9
Table manners
If you are unsure about whether you can eat a certain dish with your fingers or other table manners, follow the lead of the host. Most food is not eaten with fingers.
如果你不确定是否可以用手指或其他餐桌礼仪吃某道菜，请遵循主人指示。大部分食品是不能用手指吃的。
•法国美食英文介绍
•10
•法国美食英文介绍
•11
French margarita red grape wine co., LTD., is the world famous grape wine famous winery, margarita bordeaux red wine is famous in the world, it taste meticulous, amorous feelings, have the laudatory title of "queen of French wine, is recognized as the world's largest wine producing area.
•法国美食英文介绍
aditional French cuisine
第一道菜冻开胃头盘(Hors-d'oeuvre Froid) 第二道菜汤(Potage) 第三道菜热开胃头盘(Hors-d'oeuvre Chaud) 第四道菜鱼(Poisson) 第五道菜主菜(Grosse Piece) 第六道菜热盘(Entree Chaude) 第七道菜冷盘(Entree Froide) 第八道菜雪葩(Sorbet) 第九道菜烧烤类及沙律(Roti&salade) 第十道菜蔬菜(Legume) 第十一道菜甜点(Entremets) 第十二道菜咸点(Savoury) 第十三道菜甜品(Dessert)

法国饮食文化英文作文介绍

法国饮食文化英文作文介绍下载温馨提示:该文档是我店铺精心编制而成，希望大家下载以后，能够帮助大家解决实际的问题。

文档下载后可定制随意修改，请根据实际需要进行相应的调整和使用，谢谢!并且，本店铺为大家提供各种各样类型的实用资料，如教育随笔、日记赏析、句子摘抄、古诗大全、经典美文、话题作文、工作总结、词语解析、文案摘录、其他资料等等，如想了解不同资料格式和写法，敬请关注!Download tips: This document is carefully compiled by theeditor. I hope that after you download them,they can help yousolve practical problems. The document can be customized andmodified after downloading,please adjust and use it according toactual needs, thank you!In addition, our shop provides you with various types ofpractical materials,such as educational essays, diaryappreciation,sentence excerpts,ancient poems,classic articles,topic composition,work summary,word parsing,copyexcerpts,other materials and so on,want to know different data formats andwriting methods,please pay attention!France is known for its rich culinary traditions and exquisite cuisine. French food culture is deeply rooted in the country's history and is celebrated for its emphasis on fresh ingredients, bold flavors, and meticulous preparation techniques.One of the most iconic aspects of French cuisine is its love for bread. The French take their bread very seriously, and it is an essential part of every meal. From the classic baguette to the crusty country loaf, there is a widevariety of breads to choose from. The French believe that good bread should have a crispy crust and a soft, chewy interior. It is often enjoyed with butter or cheese, orused to make sandwiches.Cheese is another important component of French cuisine. France is known for its wide variety of cheeses, with over 400 different types to choose from. Each region has its own specialty cheese, made using traditional methods and localingredients. From creamy Camembert to tangy Roquefort, there is a cheese to suit every palate. Cheese is often served after the main course, accompanied by a glass of wine.Speaking of wine, France is renowned for its wine production. The country is home to some of the world's finest vineyards and produces a wide range of wines, from sparkling Champagne to full-bodied Bordeaux. Wine is an integral part of French culture and is enjoyed with meals, as well as on its own. French wine is known for its complexity and depth of flavor, and wine tasting is considered an art form in itself.French cuisine is also famous for its rich sauces and intricate cooking techniques. The French have perfected the art of sauce-making, with classics like bechamel, hollandaise, and veloute. These sauces are the foundation of many French dishes and are used to enhance the flavors of meats, vegetables, and seafood. French cooking techniques, such as braising, sautéing, and poaching, are designed to bring out the natural flavors of theingredients and create harmonious and balanced dishes.Desserts are a highlight of French cuisine, with classics like crème brûlée, tarte tatin, and macarons. French desserts are known for their delicate flavors and exquisite presentation. Pastry chefs in France are highly skilled and pay great attention to detail, creating desserts that are not only delicious but also visually stunning. French desserts are often enjoyed with a cup of coffee or tea, and are the perfect way to end a meal.In conclusion, French cuisine is a celebration of food and flavors. From the love for bread and cheese to the art of sauce-making and pastry, French food culture is diverse and vibrant. It is a true reflection of the country's history, traditions, and passion for gastronomy. Whether you're indulging in a croissant for breakfast or savoring a multi-course dinner, French cuisine never fails to delight the senses.。

英语ppt——法国美食

Frenchmen is fond of cheese .It is very popular in the world, therefore France was called“ Kingdom of Cheese”. French cheese has probably more than 400 kinds. Its main raw material is milk or goat's milk.
French food culture
★法餐三宝：
传统意义上的“法餐三宝”大多是指蜗牛、鹅肝和牡蛎。最适合女性享用的“法餐三宝”是蜗牛、鹅肝和龙虾。
First: aperitif<开胃酒> Second : appetizer<开胃物> Third :main course Fourth :dessert Fifth: coffee
1.注意仪态，忌用餐巾用力擦，只用餐巾一角印去油渍即可。 2.不要靠在椅背上，姿势要坐正，肘放在桌上。
3. 用刀叉时，从最外面的餐具开始用。
4.用过的刀叉，并排放在碟子上，叉齿朝上，避免乱放。
5.吃肉类时（如牛扒）从边上开始切，吃完一块再切下一块。不吃的部分只需移到碟边。 6.如果调味料放得太远，取不到，可要求对方帮忙，不要站起身来拿。
It is a popular and well-known delicacy in French cuisine. Its flavor is rich, buttery, and delicate, unlike that of an ordinary duck or goose liver. French law states that foie gras belongs to the protected cultural and gastronomical heritage of France."

法国饮食文化英文版

Here is one thing every Frenchman will not forget at the table .That's
w in e
• Wine in France has a long history.You can find many famous Winery in France,like • Chateau Lafite Rothschild（拉菲庄） • Chateau Latour（拉图庄） • Chateau Haut-Brion （奥比昂庄） .
The winery has its owe Vineyard(葡萄园) and Wine cellar（酒窖）
Champagne（香槟）
Champagne is always used to celebrate bithday , Wedding and some important moment.
Snails（焗蜗牛）
escargot, a preparation of snails which can be served with a variety of sauces is one of the most famous dishes in French cuisine.
Oysters(生蚝)
• Firer, the French like to drink an aperitif.It's usually wine ,champagne or juice.
Secend: Appetizer开胃菜
• The so-called appetizer, usually salads, seafood, and soup.It will not so much ,just "warm up"

法国饮食文化英文版

French cuisine is extremely diverse, with only the Chinese having similar variety in their food. This variety is supported by the French passion for good food in all its forms, France's extraordinary range of different geographies and climates which support the local production of all types of ingredients, and France's long and varied history. In many ways, an understanding of the culture of French food is an understanding of France itself.Meals range from the very basic, such as the traditional baguette plus cheese plus inexpensive wine, to very elaborate affairs that can involve a dozen courses and different wines consumed over several hours. Obviously, the latter type of dining is exceptional for most people. However, it is this more sophisticated dining which is typically found in "French restaurants" outside France, giving many foreigners the mistaken impression that French food is heavy and complicated. In fact, much of the French cuisine is fairly simple, relying on high quality fresh ingredients and loving preparation rather than complex recipes.It is common in much of France to take a two hour break for lunch, with many working parents (particularly in villages and smaller towns) returning home for lunch. In some areas, mainly in the south of France, even longer lunch breaks are taken. Due to the long lunch break, businesses which close for this period typically reopen around 2PM or so and then stay open until about 7PM.Regional influences on French foodAlmost all the famous French dishes are regional specialities, some of which have become popular throughout France (such as Coq au Vin and Foie Gras) while others are mainly enjoyed in the regions in which they originate. Although regional specialities are often offered throughout France, the quality of ingredients and preparation is often superior in their region of origin.Each region, in addition to boasting local specialities, also has a general style of cooking and choice of ingredients. For example, in Provence the food typically features olive oil, herbs and tomatoes. The evolution of regional cooking styles has been influenced by:Local availabilityThe French, a nation of gourmets, know that the best food is made from local ingredients, which are fresher and of better quality than items which have been transported long distances. Consequently, coastal regions (such as Brittany and Normandy, on the northwest coast of France) will favour sea fish and will use it more often and in more varied ways than inland areas. Likewise, areas where fruit or herbs grow easily, will incorporate these into their local cuisine.Neighbouring countries and immigrationAreas of France which border on other countries have incorporated some of the cuisine of their neighbours. It is not surprising to find Italian dishes near the Italian border. More notably, the French region of Alsace is similar to Germany in its food (sauerkraut ispopular) and wine, partly due to it currently bordering on Germany and partly due to it having been part of Germany at various points in its history (the border has moved back and forth with various wars). In parts of the south which have a large North African immigrant population one can enjoy the cuisine which they have imported from their original countries.History and economic conditionsThe culture, lifestyle and economic conditions over a long period of time have formed the development of local food traditions. The rich meat dishes and cream sauces of Burgundy are not only due to Burgundian excellence in raising cattle, but in large part to the economic prosperity of this region over several centuries. On the other hand, mountain regions excel in firm cheeses, which allow food to be preserved over the long and difficult winters, and can be produced from mountain livestock which historically were the main means of support for many families in economically limited areas.In all parts of France one will find a range of dishes, both in restaurants and in homes, which extends far beyond the regional specialities. However, in much of France the regional influences in terms of ingredients and cooking are marked. The most available food and the best cooking tend to be those produced from local ingredients and using local recipes. Therefore, the decision of where to visit or live in France tends to influence which types of food one will enjoy.The French Mediterranean uses olive oil, herbs and tomatoes in many of its dishes. The cuisine of northwest France uses butter, soured cream (crème fraiche) and apples. The cuisine of northeast France (Alsace, and to a lesser extent Lorraine) has a strong German influence which includes beer and sauerkraut. Throughout the south in general there tends to be more use of vegetables and fruit (in part due to the favourable climate). Near the Atlantic coast and the Mediterranean there is a greater consumption of sea food, while inland areas favoured by rivers (e.g. the Loire valley) use more fresh water fish.The Italian connectionAny discussion of the influences on French cuisine would be incomplete without recognising the historical contribution of Italy to the development of French cooking. In 1533, Catherine De Medicis (a Florentine princess) married Henry duc d'Orleans (who became King Henry II or France). At this point, France was not know for its food or food culture. Catherine brought an entourage of Italian chefs with her to France, who introduced to France a variety of dishes, food preparation and dining practices. Although France and Italy obviously have evolved very different food cultures, both before and since this contribution, much of France's current food culture can be traced back to this time.Cooking stylesEvery region of France has its own distinctive traditions in terms of ingredients and preparation (see France Regions for further information). On top of this, there are threegeneral approaches which compete with each other:Classical French cuisine (also known in France as cuisine bourgeoise).This includes all the classical French dishes which were at one time regional, but are no longer specifically regional. Food is rich and filling, with many dishes using cream-based sauces.Haute cuisineIt is classical French cuisine taken to its most sophisticated and extreme. Food is elegant, elaborate and generally rich. Meals tend to be heavy, especially due to the use of cream and either large portions or many smaller portions. There is a strong emphasis on presentation (in particular, vegetables tend to be cut with compulsive precision and uniformity). The finest ingredients are used, and the meal is correspondingly expensive.Cuisine Nouvelle.This style developed in the 1970s, as a reaction against the classical school of cooking. The food is simpler and lighter. Portions are smaller and less rich; the heavy cream sauces of the classical approach are particularly avoided. Cooking is less elaborate and quicker, with more emphasis on local and seasonal ingredients.Cuisine du terroir.This focuses on regional specialities and is somewhat more rustic in nature. Local produce and food traditions are the main focus.Each of these three traditions are strongly represented in France, with each having its supporters and specialist restaurants. At the moment, Cuisine Nouvelle is less popular than it was, while Cuisine du terroir has grown in popularity in recent years.Wine and cheeseAside from bread and water, the most common accompaniments to a French meal are wine and cheese. Unlike other countries, in France wine is considered a standard part of everyday meals, and is neither expensive nor reserved for special occasions. With everyday meals, ordinary wines are served, although it is expected that the style of wine match the style of food.In addition to its use in cooking, cheese is often served as a course in itself. In this case, it is served after the main meal but before dessert. This typically consists of a platter with three or four different cheeses, from which guests can slice pieces according to their preferences. Sliced bread (e.g. slices of a baguette) are typically provided at the same time.Restaurant guidesThe most famous and successful restaurant guide in France is the Michelin Guide Rouge, which has approximately 50% market share. It has enormous influence; the award of asingle star by the Guide Rouge to a restaurant can add 25% to its turnover and the loss of a star can mean financial ruin for a restaurant.The Guide Rouge is both a restaurant guide and a hotel guide, although its better known for the former. For the towns in the Guide Rouge there is a list of the main tourist attractions and for the larger towns there is a map. In addition to having one in the house it is handy to have one in the car (e.g. if you are unexpectedly delayed on a journey and need to find a good local restaurant).Although the Guide Rouge does not provide exact details on the criteria they use for rating restaurants, there are a number of factors beside the quality of food: service, atmosphere and value are some of the other considerations. This perhaps explains our experience that not all restaurants with the same overall rating have the same quality of food, one restaurant may have tremendous atmosphere and average food while another with the same rating may have exceptional food but little atmosphere. The Guide Rouge sometimes makes a few comments under a recommended restaurant; these are worth reading as they give an indication of what aspect of the restaurant impressed the reviewer. The comments sometimes note specialities of the house, which are often the best items on the menu.参考译文：法国的美食是非常多样的，只有中国有与之匹敌的食品种类。

英语人教版九年级全册法国饮食文化

France 法国饮食 英文版

法国饮食文化英文版

法国美食文化(英文版)教程文件

法国菜和文化英语PPT

法国美食文化(英文版)presentation

法国美食英文介绍课件

法国饮食文化英文作文介绍

英语ppt——法国美食

法国饮食文化英文版

法国饮食文化英文版

France 法国饮食英文版