饮食文化英语演讲稿

britain is an island between the north sea and the atlantic ocean. no one in england

lives more than 120km from the sea. for people living near the sea, fish and shellfish

have always been popular foods. away from the sea, people first ate wild animals, but then hundreds of years ago

they began keeping sheep, cows and chickens on farms. farmers have grown fruit,

vegetables and cereals(for bread making ) for centuries too. during the middle ages(11th to 15th century),ships brought sugar, nuts and spices

from far away. the spices were often used to hide the taste of the food which was

going bad! when sailors went to foreign places they bought back more kinds of food. in british, traditionally, for some people still, the meals are called: breakfast

—between 7:00 and 9:00, dinner—between 12:00 and 1:30pm, tea—anywhere from 5:30

at night to 6:30 p.m.

the traditional english breakfast is called the “full english ” and sometimes

referred to as “the full english fry-up”.most people around the world seem to think

a typical english breakfast consists of eggs, bacon, sausages, fried bread, mushrooms

and baked beans all washed down with a cup of coffee. now-a-days, however, a typical

english breakfast is more likely to be a bowl of cereals, a slice of toast, orange

juice and a cup of coffee.

so ,how about a typical british lunch? many children at school and adults at work will have a ?packed lunch?. this typically consists of a sandwich, a packet

of crisps, a piece of fruit and a drink. by the way, the sandwich was invented in

england. john montagu, the earl of sandwich invented a small meal that could be eaten

with one hand while he continued his nonstop gambling. as to the evening meal, a traditional british meal for dinner is ?meat and two

veg?. they put hot brown gravy,(traditionally made from the juices of the roast meat,

but more often today from a pocket!) on the meat and usually the vegetables. one of

the vegetables is almost always potatoes.篇二：中国饮食文化演讲稿

鲁式神仙鸭子

是孔府的一个传统名菜，相传始于孔子七十四代孙孔繁坡时期，在孔繁坡任山西同州知

府时，府内厨师以鸭子出骨，加调料入碗加盖，上笼蒸制而成，肉质酥烂，香气浓郁，滋味

鲜美，孔繁坡品尝后，觉得此菜制法与众不同，上笼蒸制以点香三炷烧尽为度，滋味鲆美美

胜于它菜，故取名为神仙鸭子。

川式重庆火锅

重庆火锅的美妙诱人之处在其味，而其味来自火锅原汤的调制，它决定火锅的风味，也

是制作火锅最关键的一环。原汤的好坏，关系到火锅的成败。重庆火锅的品种较多，原汤也

各有差别，但最基本的是红汤、清汤两种。只要掌握了这两种原汤的配方和调制方法，处理

好应注意的事项，就可调制出上等原汤。

要调制好原汤，首先要弄清调制重庆火锅原汤需要什么样的调味品。所用的调味品必须

正宗，质量上乘，不符合要求的调味品不能调制原汤。

粤式脆皮乳猪

广东人是比较传统，每逢婚嫁祭祖或开张大吉，甚至于电影电视的开镜仪式，无一不用

到烧乳猪，所以广东的烧乳猪就烧得特别好。

在婚礼上，头盘一般都是一只烧得油亮亮似乎还在咧着嘴笑的乳猪，先整只端上来,大伙

把它脆脆的皮吃了，服务员又端下去再斩成一小块一小块的上来，散席时把没啃过的猪骨和