On the differences between Chinese food and American food1.docx
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On the differences between Chinese food and American food1.docx
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OnthedifferencesbetweenChinesefoodandAmericanfood1
OntheDifferencesbetweenChineseFoodandAmericanFood
Abstract:
Thispaperaimstounderstandthecomplicatedaspectsoffoodcultureandtoguidethecateringthingsinrestaurantsandsoon.Inordertoachievethisgoal,thispapermakesananalysisindetailtothedifferencesoffoodculturebetweentheChineseandAmericanaswellasthemutualsupplementationandcompatiblenessofthetwofoodcultures.Weshouldenhancethestrongpointsandavoidweakness,improvingdietstructure,advancingthedietqualityandensuringeveryonetohavehealthydietintheirdailylife.Andthisiscarriedoutinthefollowingfiveaspects:
cookingcriteria,culturalcharacteristicsfoodobjects,eatinghabitandtablemanners.Thisarticleisdividedintofiveparts.
一、IntroductionChineseandAmericanFoodCulture
ThemaindifferencebetweenChineseandAmericaeatinghabitsisthatunlike,whereeveryonehastheirownplateoffood,inChinathedishesareplacedonthetableandeverybodyshares.IfyouarebeingtreatedbyaChinesehost,bepreparedforatonoffood.Chineseareveryproudoftheircultureoffoodandwilldotheirbesttogiveyouatasteofmanydifferenttypesofcuisine.Amongfriends,theywilljustorderenoughforthepeoplethere.Iftheyaretakingsomebodyoutfordinnerandtherelationshipispolitetosemi-polite,thentheywillusuallyorderonemoredishthanthenumberofguests(e.g.fourpeople,fivedishes).Ifitisabusinessdinneroraveryformaloccasion,thereislikelytobeahugeamountoffoodthatwillbeimpossibletofinish.
1.1IntroductionChineseFoodCulture
Chineseculturestartsfrom1,700,000yearsago.WhensomeonesayssomethingaboutChinesefoodculture,theymustpraisethecolor,taste,smell,shapeoftheChinesedishandthetypesofthedish.MostofpeopleinChinaareusedtohavericeandwheatastheirdailymainfoodresource.Meatisnotthemajorfoodforus.Chinesepeoplealwaysbelievethatrice,wheat,vegetable,fruitarethebestforourhealth.Incontrast,meatwouldgivemoretroublestoourhealth,forexample,heartattack,highbloodpressure,andetc.ThesearethecharactersofChinesefoodculture.ThetechnologyofprocessingthefoodinChinaisverydevelop,alotoffoodthattheforeignerthoughtisunabletoeatcanbemadewhenyouseeit,yourappetitewilldevelopatonce.
1.2IntroductionAmericanFoodCulture
Duringthenineteenthandearlytwentiethcenturies,changeinAmericanfoodwaystookplaceslowly,despiteasteadyinfluxofimmigrants.Americaisknowntohaveanequallydiversetastewhenitcomestotheircuisine,whichisasvastasthecontinentitself.Thenativeandtheimmigrantinfluenceshavegiventhedishesauniquetouch.However,thefoodhabitsaresimilartotheWesterncountries.Theprimarycerealconsumediswheat.Othercommonfooditemsareturkey,white-taileddeervenison,potatoes,sweetpotatoes,corn,squash,andmaplesyrup.SomeotherfavoritedishesoftheAmericansarepork,beef,crabcakes,potatochipsandchocolatechipcookieswhicharedistinctivelyfortheAmericantastebuds.
Americanpeoplemostlyhavemeatastheirfoodresource.Themostimportantisthattheymostlyhavebeef,chicken,shrimp,turkey,insteadofporkandlamb.ThefoodstylegivesAmericanpeoplemuchmoreenergythanwehave.Americanswanttheirfoodtobequick,convenient,andcheap–regardlessofwhethertheybuyitatasupermarketoralocalfast-foodfranchise.Americanslikethingsthatarefastandeasy,requiringminimalpersonaloreconomicsacrifice.Americansalsovalue“lookinggood”andchoosefoodsthat“lookgood.”Someareevenwillingtospendalotofmoneyforfoodthatmakesthem“lookgood”–aswhentheyeatinexpensiverestaurants.ThecharacteristicsofAmerica’sdominantfoodculturearecost,convenience,andappearance.
二、AnalysisofCulturalDifferencesChineseandAmericanFood
Therearedistinctivefoodculturesindifferentnationsandcountries,withstrongnationalcharacteranddiversityoffeatures.ThecomparisonofthedifferencesbetweenChineseandAmericanfoodculturewillbefromthefollowingfiveareas:
differentcookingcriteria,differentfoodobjects,differentculturalcharacteristics,differenteatinghabits,anddifferenttablemanners.
2.1DifferentCookingCriteria
Chinesedishesemphasizethreevitalfactors:
color,aroma,andtaste,whicharecriteriatojudgeanexcellentdish.ThecolorofChinesefood,thefirstofthesefactorswhichissoevidentinaChinesebanquet,includesthelayoutanddesignofthedishes,bestexemplifiedinparticularbythelargeelaborately-preparedcolddishesservedatthebeginningofthedinner.AttractiveappearanceoftheChinesefoodincreasestheappetite.Chinesegivealotofimportancetotheaestheticsoffood.Red,yellow,white,blueandblackaretheprimecolorsthatisusedinthefood.ThemainprincipleofChinesefoodistohaveabrightandharmoniouscolor.Thecolorofthedisharousesappetiteofpeople.TheCuisineisalsodecoratedwithdifferentcolorstogiveafinaltouchtothefood.ChinesegivealotofimportanceinmaintainingthenaturalcolorandfreshnesstotheirfoodsAromaimpliesmorethanwhat'sonenosecandetectdirectly,italsoincludesthefreshnessoftherawmaterialsusedandtheblendingofseasoning.Tasteistheartofproperseasoning,thoughitalsoinvolvesthetextureofthefoodandfineslicingskills.TheSoulofChinesefoodliesinitsgreattastedependingonthechoiceoftheperson
IfyouthinkAmericancookingmeansopeningapackageandtossingthecontentsintothemicrowave,thinkagain.Ontheonehand,it'struethatAmericansthriveoncoldcerealforbreakfast,sandwichesforlunchandinstantdinners.Frombusyhomemakerstoprofessionalpeople,manyAmericansenjoytheconvenienceofprepackagedmealsthatcanbereadytoservein10minutesorless.Ontheotherhand,manyAmericansrecognizethevalueofcookingskills.Parents-especiallymothers-seetheimportanceoftrainingtheirchildren-especiallydaughters-intheculinaryarts.MostAmericanswilladmitthatthere'snothingbetterthanagoodhome-cookedmeal.Butwithcooking,aswithanyotherskill,goodresultsdon'thappenbyaccident.bakingisaprimarymethodofpreparingfoodinAmerica.Thedinnermenuoftenhascasseroles,roastmeatsandotherbakedgoods.Forthatreason,Americanswouldfinditnexttoimpossibletolivewithoutanoven.Americancooksgivespecialattentiontothebalanceoffoods,too.Inplanningabigmealtheytrytoincludeameat,afewvegetables,somebreadorpastaandoftenadessert.Theyalsoliketomakesurethemealiscolorful.Havingseveraldifferentcolorsoffoodontheplateusuallymakesforahealthymeal.
2.2DifferentFoodObjects:
TheAmericanhasthetraditionsofnomadicandseafaringnations,leadingtheirlivingmainlyonfishingandhuntingandsupplementaryonthecultivation.Theyhavemoremeatfoodandalltheyneedintheirdailylifearetakenfromanimalsandeventherefiningmaterialsofmedicinearealsotakenfromanimals.Theypaymoreattentiontotheintakeofanimalproteinandfatandtheirdietstructuremostlyconsistsofanimaldishes,mainlybeef,chicken,pork,muttonandfish.
AccordingtoasurveyofAmerican,therearemorethan600kindsofvegetablesforChinesepeople,sixtimesmorethanintheAmerican.Infact,inChinesecuisine,theyhaverelativelywell-developedfoodindustries,suchascannedfood,fastfoodandsoon.Althoughthetasteismonotonous,itcansavetime,anditisrichinnutrition,sogenerallythepeopleintheircountriescangrowstrongerthantheChinesepeople.
ThedifferencesofthedietcontentbetweentheChineseandtheAmericanarealsoreflectedinthattheAmericanliketoeatcolddishes,fromthecolddishplatter,saladtocolddrinks,thetablestrewnwithcolddish.Inordertogetthedelicioustasteoffood.Weshouldeathotfood,asthesayinggoes,”Foodwhenhothasthreedelicacies.”
2.3DifferentCulturalCharacteristics
2.3.1CharacteristicsofChineseFoodCulture
Thedietisactuallythecontentofourdailylife;itisalsodifferentbetweenChinaandtheAmerican.Chinesepeople’sdietstartsasearlyasintheQinDynasty.CertainlythiskindofdietrelatestoourChinesefirstreligionBuddhismalotofwhichadvocatesvegetariandiet.Andthericeisthestaplefood,butthevegetableistogetfooddown.TheChinesegivealotofimportancetothesmelloffood.Chinesedishesspeciallyhavefivedifferentaromas.FivespicesareChinesecinnamon,clove,chilly,fennelandaniseed.Thesespecieshelpincreatingapleasantsmellofnon-vegetablefoodslikefishandmutton.Theyalsousegarlic,ginger,sesameoil,shallotandaspecialtypeofcookingwinetoaddagoodflavortotheirfoods.TheSpicesincreaseappetiteandtheygivetheirbesteffortstoremoveanyoddsmellsfromtheirfoods.
AlltheseenabletheChinesedietculturetohavethefollowingcharacteristics.First,theChinesecookingtechnologyhasdevelopedalotandmanythingswhichdonotlookeatablefoodintheAmericans’eyescanbecomethefoodrichintheappearance.Second,Chineserecipesarewidespread,andeverythingthatcanbeeatenwillbefullused.Third,fortheChinesepeople,thepursuitofeatingisjusttopursuebesthappinessoflife,foodbecomingthefirstrequirement.
2.3.2CharacteristicsofAmericanFoodCulture
IntheAmericandiet,meatalwayshasahighproportionbecausethedietwasinitiallybasemainlyonanimalhusbandry.Thenewfoodculturemightseeminsignificant,ifwelookonlyatsalesof“alternativefoodprod
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