British food cultureToday people in the UK eat a more varied diet than ever As well as the regional diets of England, Scotland, Wales, and Northern Ireland the many immigrant communities have introduced their cuisines to the previously unadventurous Britons: Chinese, Greek, Indian, Italian, Thai, American fast foods such as pizza, hamburgers and fried chicken have to some extent displaced the traditional fast food of fish and Because of the climate and the Germanic origins of many of its early people, the UK has been a traditionally beer drinking rather than a wine drinking Nevertheless, in recent years, vineyards in the south of England have proved In the west of England the traditional drink is cider, rather than Over Britain as a whole, however, the traditional drink is
Western cuisine is a generalized term collectively referring to the cuisines of Europe and other Western The term is used by Anglophone Asians to contrast with Asian styles of The cuisines of Western countries are diverse by themselves, although there are common characteristics that distinguishes Western cooking from cuisines of Asian countries and Compared with traditional cooking of Asian countries, for example, meat is more prominent and substantial in serving-size, and Westerners traditionally have a far more in-depth knowledge concerning specific methods of preparing and serving different cuts of meat than Asian Steak in particular is a common dish across the W Similarly to some Asian cuisines, Western cuisines also put substantial emphasis on sauces as condiments, seasonings, or accompaniments (in part due to the difficulty of seasonings penetrating the often larger pieces of meat used in Western cooking) Many dairy products are utilized in the cooking process, except in nouvelle Wheat-flour bread has long been the most common sources of starch in this cuisine, along with pasta, dumplings and pastries, although the potato has become a major starch plant in the diet of Europeans and their diaspora since the European colonization of the ARestaurants advertised to be specializing in generic Western cuisine in Asia tend to have menus containing a mixture of dishes mainly from France, the English-speaking world, and G Since the early 1990s dishes from Italy and Spain have become more prominent on these restaurants' Chinese cuisine originated from the various regions of China and has become widespread in many other parts of the world — from Asia to the Americas, Australia, Western Europe and Southern A In recent years, connoisseurs of Chinese cuisine have also sprouted in Eastern Europe and South A American Chinese cuisine and Canadian Chinese food are popular examples of local Local ingredients would be adopted while maintaining the style and preparation Regional cultural differences vary greatly amongst the different regions of China, giving rise to the different styles of There are eight main regional cuisines, or Eight Great TThere are also featured Buddhist and Muslim sub-cuisines within the greater Chinese cuisine, with an emphasis on vegetarian and halal-based diets In most dishes in Chinese cuisine, food is prepared in bite-sized pieces, ready for direct picking up and Traditionally, Chinese culture considered using knives and forks at the table barbaric due to fact that these implements are regarded as It was also considered ungracious to have guests work at cutting their own Fish are usually cooked and served whole (or chunked), with diners directly pulling pieces from the fish with chopsticks to eat, unlike in some other cuisines where they are first This is because it is desired for fish to be served as fresh as possible, and more importantly, whole fish culturally signifies wholeness of things as it has a proper beginning (head) with an end (tail) It is common in many restaurant settings for the server to use a pair of spoons to divide the fish into servings at the Chicken is another meat popular in Chinese While the chicken is cut into pieces, and similar to serving fish every single piece of the chicken is served including gizzards and head in order to signify In a Chinese meal, each individual diner is given his or her own bowl of rice while the accompanying dishes are served in communal plates (or bowls) that are shared by everyone sitting at the In the Chinese meal, each diner picks food out of the communal plates on a bite-by-bite basis with their This is in contrast to western meals where it is customary to dole out individual servings of the dishes at the beginning of the Many non-Chinese are uncomfortable with allowing a person's individual utensils (which might have traces of saliva) to touch the communal plates; for this hygienic reason, additional serving spoons or chopsticks ( common/public/shared chopsticks) may be made In areas with increased Western influence, such as Hong Kong, diners are provided individually with a heavy metal spoon for this The food selected is often eaten together with some rice either in one bite or in
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Korean foods are definitely different from foods elsewhere in the The one attribute which stands out the most is The other is that many dishes are served at room temperature(yest some are served boiling hot) Korean food has a distinctive flavor, with the use of various vegetables and spices to complement the Hanjongshik (한정식) literally means "full course Korean meal" which consists of grilled fish, steamed short ribs, and multiple side The usual Korean meal is rather elaborate when served in a restaurant even if defined only by the quantity The staple of the Korean diet is kimchi (김치) It has become, through tradition and enduring style, almost a religious activity to Kimjang (김장), which occurs in the autumn harvest season, is the most important annual social event of Korea, at which time the dish is composed in great The ingredients are trucked in in huge The women gather in groups to spend hours cutting, washing and salting the cabbage and white Then they are dosed with red pepper, then garlicked and The concoction is then buried in huge earthenware crocks to keep it fresh yet fermenting though the winter By the time comes to feast upon the final product, it is fiery Some kimchi is milder, such as a light brine kimchi, usually prepared in the summer months when kimchi is difficult to retain its There is also a type of light kimchi soup, fermented water with vegetables which is usually served aside a variety of other side Numerous meat dishes are The most popular of these is pulgogi (불고기), or "fire beef," which can be thinly sliced marinated beef, marinated ribs, unmarinated sliced beef or unmarinated sliced Some call it barbecued beef, and is appreciated by many Western It is broiled in a convex slotted brazier with a catcher for collecting the rich juices which can be made into a delicious soup after the Kalbi (갈비), steamed or broiled marinated beef or pork short ribs, is also quite popular, and is more tender than Shinsillo is a delicious mixture of meat, fish, vegetables and bean It is served simmered in a beef broth over a charcoal broiler with a small It is also sometimes served with eggs and gingko Pibimbap (비빔밥) is made from cooked rice mixed with bits of meat, seasoned vegetables, and It is sometimes prepared with koch'ujang (고추장), a red pepper Genghis Khan is made from thin slices of beef cooked in a broth mixed with vegetables, herbs, and Broiled to-mi (도미) is red snapper served with sweet and sour Other popular dishes are takmokam, stewed chicken; sojum kui, beef pieces barbecued on an iron-hot plate then dipped in salt and pepper; and kimpap (김밥), chopped meat and vegetables wrapped in rice and dried seaweed, usually served with a bowl of soup and pickled Vegetable dishes are also very popular in K In fact, rice is meant to be the main course of a meal, and the additional foods are intended to enhance its Naengmyon (냉면) is a single, independent dish of cold noodles, and jajangmyon (짜장면, 자장면) is noodles with black Mandu (만두) is steamed Soups (국) in Korea vary in taste and Maeuntang (매운탕) is a spicy, hot seafood soup that usually includes white fish, vegetables, soybean curd, red pepper powder, and a poached Twoenjang-guk (된장국) is a fermented soybean paste soup with shortnecked clams in its Miyok-guk (미역국) is a vegetable soup prepared with dried spinach, sliced radish, or dried Also popular is a light broth boiled from highly seasoned dried The herbs and spices which give Korean meals such a delicious flavor also carry medicinal Mugworts, aralia shoots, sowthistle, and shepherd's purse are eaten in the meal to help cool or warm the head and Additionally, kimchi is a valuable source of vitamin CKorean food, whether a spicy hot kimchi or a mild dish of cold naengmyon, is characteristic of Korean The serving style of multiple side dishes and at-your-table cooking creates a warm, homely The long and thorough preparation makes the taste completely fill a dish, through the broth cooking and Korean food is in a class by 中文:韩国食物是绝对不同的食物在世界其他地方。最突出的一个属性是辣的。另一个是许多菜肴在室温(是的有些滚烫的服务)。韩国食物有独特的风味,使用各种蔬菜和香料来补充肉类。Hanjongshik(한정식)的字面意思是“完整疗程韩餐”的烤鱼,蒸排骨,和多个配菜。通常的韩餐而精心设计曾在一家餐馆即使只有定义数量提供。 朝鲜的主要饮食是泡菜(김치)。它已经成为通过传统和持久的风格,几乎是一个宗教活动做准备。来临之前(김장)发生在秋收季节,韩国是一年一度最重要的社交活动,在这段时间里,这道菜是由大量。在大量的成分是用卡车运。妇女聚集在团体花几个小时切割、清洗和盐白色卷心菜和萝卜。然后他们给红辣椒,然后garlicked和泡菜。然后混合物被埋在巨大的陶缸保持新鲜然而发酵尽管冬季。当盛宴在最终的产品,它是火辣。一些泡菜是温和的,比如淡盐水泡菜,泡菜时通常在夏季准备难以保持其新鲜度。还有一种类型的光泡菜汤,fermen 大量的肉菜。其中最受欢迎的是pulgogi(불고기),或“火牛肉,”可以卤牛肉薄片,卤排骨、unmarinated切牛肉或者unmarinated切片猪肉。有人称之为烧烤牛肉,是许多西方人欣赏。在一个凸槽火盆烤捕手收集丰富的果汁后,可以制成美味的汤。(问갈비)、蒸或烤卤牛肉或猪肉排骨,也很受欢迎,比pulgogi更温柔。Shinsillo是一个美味的肉、鱼、蔬菜和豆腐。它是牛肉汤炖的小烟囱木炭烤焙用具。它有时也配鸡蛋和银杏果仁。 pibimbap(拌饭)is made from cooked rice mixed with vegetables bits of meat、seasoned,and egg。prepared with koch sometimes it is ujang(辣酱“red pepper sauce”、“a)。genghis khan is made from thin slices of beef cooked in a broth mixed with vegetables、herbs、and spices。broiled to - mi(鸡奸snapper red is)served with vegetables一回and sweet。takmokam are dishes popular other kui stewed、sojum;chicken pieces beef、barbecued on an iron - hot发明dipped in salt and pepper then;and kimpap(紫菜包饭)、chopped wrapped vegetables and meat dried seaweed、- in usually and served with a bowl of soup radishes pickled and。vegetable dishes are also very popular in korea”。in fact、rice is meant to be the main course of a meal foods additional and the、enhance flavor its intended are to”。naengmyon(冷面)dish independent、single is a jajangmyon and、noodles cold of、炸酱面( soups(国情vary in korea)potency and taste in”。maeuntang(独处spicy is a)seafood hot、includes soup that usually soybean、vegetables、“white curd、red pepper powder、and a poached egg。twoenjang - guk(大酱汤)is a fermented soybean paste soup with shortnecked clams in its broth。miyok - guk海带汤(vegetable is a)prepared soup spinach sliced、radish dried with dried seaweed,or。broth light is a popular also seasoned dried boiled from highly anchovies。 药草和香料给韩餐美味的风味也药用价值。Mugworts楤木属芽,苦菜,荠菜吃的这顿饭帮助凉爽或温暖的头部和身体。此外,泡菜是一种宝贵的维生素C的来源。 韩国食物,无论是麻辣泡菜或冷当温和的食物,是韩国的传统特征。的服务风格多种配菜和at-your-table烹饪创建一个温暖的家的感觉。长和充分的准备使口味完全填补菜,汤烹饪和发酵。韩国食物是在类本身。
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