美食手抄报英语

中国是文明古国，亦是悠久饮食文化之境地。将饮食文化归纳出以下几个特点：

风味多样

由于中国幅员辽阔，地大物博，各地气候、物产、风俗习惯都存在着差异，长期以来，在饮食上也就形成了许多风味。中国一直就有“南米北面”的说法，口味上有“南甜北咸东酸西辣”之分，主要是巴蜀、齐鲁、淮扬、粤闽四大风味。

四季有别

一年四季，按季节而吃，是中国烹饪又一大特征。自古以来，中国一直按季节变化来调味、配菜，冬天味醇浓厚，夏天清淡凉爽；冬天多炖焖煨，夏天多凉拌冷冻。

讲究美感

中国的烹饪，不仅技术精湛，而且有讲究菜肴美感的传统，注意食物的色、香、味、形、器的协调一致。对菜肴美感的表现是多方面的，无论是个红萝卜，还是一个白菜心，都可以雕出各种造型，独树一帜，达到色、香、味、形、美的和谐统一，给人以精神和物质高度统一的特殊享受。

注重情趣

中国烹饪很早就注重品味情趣，不仅对饭菜点心的色、香、味有严格的要求，而且对它们的命名、品味的方式、进餐时的节奏、娱乐的穿插等都有一定的要求。中国菜肴的名称可以说出神入化、雅俗共赏。菜肴名称既有根据主、辅、调料及烹调方法的写实命名，也有根据历史掌故、神话传说、名人食趣、菜肴形象来命名的，如“全家福”、“将军过桥”、“狮子头”、“叫化鸡”、“龙凤呈祥”、“鸿门宴”、“东坡肉”。

食医结合

中国的烹饪技术，与医疗保健有密切的联系，在几千年前有‘医食同源'和‘药膳同功'的说法，利用食物原料的药用价值，做成各种美味佳肴，达到对某些疾病防治的目的。”

中和之美是中国传统文化的最高的审美理想。“中也者，天下之大本也；和也者，天下之达者也。至中和，天地位焉，万物育焉”（《礼记·中庸》）。《古文尚书·说命》中就有“若作和羹，惟尔盐梅”的名句，意思是要做好羹汤，关键是调和好咸（盐）酸（梅）二味，以此比喻治国。《左传》中晏婴（齐国贤相）也与齐景公谈论过什么是“和”，指出“和”不是“同”，和是要建立不同意见的协调的基础上的。因此中国哲人认为天地万物都在“中和”的状态下找到自己的位置以繁衍发育。这种审美理想建筑在个体与社会、人与自然的和谐统一之上。这种通过调谐而实现“中和之美”的想法是在上古烹调实践与理论的启发和影响下产生的，而反过来又影响了人们的整个的饮食生活，对于追求艺术生活化、生活艺术化的古代文人士大夫，尤其如此。

与“中和”相反的是极端，极端在烹饪上也不被视为正宗，那些“咸过头，辣过头，酸过头”的食品虽然会受到一些身体处在不正常状态下的人们的追捧，但从长远看来它对身体是有害的。社会生活、政治生活中的极端主义其弊更是不可胜言。

Food Culture

The history of Britain has played a large part in it's traditions,it's culture - and it's food.The Romans for instance brought us cherries,stinging nettles ( to be used as a salad vegetable),cabbages and peas,as well as improving the cultivation of crops such as corn.And they brought us wine!The Romans were prolific road builders,these roads allowing for the first time the easy transportation of produce throughout the country.

The United States Food have Hamburger, pizza ，steak.And Americans love a day and more ashamed, a proper amount of to drink coffee or dessert after the meal.The United States is the dessert apple pie and Americanice cream.

The French food in general including these aspects:bread, cakes, cold food, cooked food, meat, cheese and wine.The French take it as a great honour is wine, bread and cheese.

cup meal aperitif indispensable. The types of wine during dinner, or even very particular about color. Point of meat with red wine should be. Eat fish and shrimp kind ofseafood drink white wine, some people eat also like drink a little brandy for a class of liquor. For each wine glassesare different.The diet custom taboo chrysanthemum, Rhododendronand all the yellow flowers, paper flowers. Also resentful ofdark green, is that these are not auspicious, so in theFrench restaurant decoration and attention should be paid to shop in taichung. At mealtime, French guests generally do not welcome someone to deliver a towel.The biggest characteristic of fresh seafood Japanesecuisine.The tea ceremony in thinking, it contains the immortal thoughts, Taoism, yin and Yang, Confucianism, Shinto; in the form of painting, sculpture, including architecture,etiquette, flower arranging, lacquer ware, pottery, bamboo,cooking, sewing and other content. The tea ceremony is called is the application of a philosophy, artistic life."Porridge." (Yamagata): This is the county Sakata localhometown flavor, to dry green roe and salted salmon roeas the center with the dish, then plus a lot of steamed riceand wine fermentation. Finally into a porridge like, so you can't use take and eat, can only use the spoon to eat, this is a very special sushi.

generally with the blue and white fish, and sometimes also used sweet fish. Now, it is a special kind of practice, not only the salt and vinegarsteamed rice together for natural fermentation, can be said that this is a prototype. This point and the above mentioned Shiga county "in common.". Sprinkle salt onsteamed rice, by hand to the sticky, and salted fishtogether with wrap, persimmon leaf, above the pressureon the heavy stones, fermented for about half a month

plus wine in with a small amount of boiled out of steamed rice, then put thefish and shellfish, bamboo shoots, carrot, burdock andmountain vegetables on the steamed rice superimposedinto five layers, top with heavy stones down

To embody the essence of Japanese culture, from theJapanese Restaurant habits is that: the traditionalcombination and now, advocating nature and mergers.