法国菜和文化英语PPT

Tale manners of French food
1
sitting order
2
understand French food’s menu and the subsequence of order dishes
3
some ceremonies that should notice in tasting French foods
Caviar（鱼子酱）
• Caviar, sometimes called black caviar, is a luxury delicacy, consisting of processed, salted, non-fertilized sturgeon roe（鲟鱼 卵）. • Caviar is defined as "the product made from fish-eggs of the Acipenseridae family by treating with food-grade salt".
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.
Truffle （松露）
It is common to say that the truffle is an underground mushroom, but more exactly it is the fruit of the mycelium（菌 丝）.
6.summary
In France, the collocation of dishes and drinks is considered as an art. A cup of aperitif(开胃酒) before meals is necessary. During the meals, it is better to offer red wine when eating meats, and white wine when eating fish or shrimp(虾). Sometimes they also drink brandy(白兰地) after meals.
The Culture of French Food
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French food
In France, the collocation of dishes and drinks is considered as an art.
Contents
1. A brief introduction to French cuisine（美食）
4. The characteristics of the French food
• 1）.First characteristic is a rejection of excessive complication in cooking, the methods in cooking emphasize on original flavor of food. • 2）.Second, the cooking times for most fish, seafood, game birds, veal, and green vegetables such as snail(蜗牛),black fungus(黑菌),mushroom(蘑菇),asparagus(芦笋),and lobster(龙 虾). • 3）.Third characteristic was that the cuisine was made with the freshest possible ingredients. • 4）.Fourth, strong marinades for meat and game ceased to be used. • 5）.Fifth, they stopped using heavy sauces such as espagnole. New techniques were embraced and modern equipment are often used. • 6）.Sixth, French wines are usually made to accompany french cuisine. They like to add different wine in different to make food more delicious. • 7）.Seventh, large menus were abandoned in favor of shorter menus.
Biblioteka Baidu
2. The history of French food 3. Table manners of French food 4. The characteristics of the French food 5. Foie Gras（鹅肝）Caviar（鱼子酱）Truffle（松露） 6. Summary
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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.
Foie Gras（鹅肝）
Foie Gras
• Foie gras is a popular and well-known delicacy in French cuisine. Its flavor is described as rich, buttery, and delicate, unlike that of a regular duck or goose liver.
1. A brief introduction to French cuisine Perhaps one of the most famous, and celebrated
styles of cooking, in the world is the French. Also known as “French Cuisine”. Apart from the East, France is regarded as a country which has the best knowledge of food, and use it to enrich their life. It is believed that through the France food, you can feel the long history and rich culture of France. France cuisines are famous for wide-ranging of materials, fresh, and artistic decoration.