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1、外国食物英文介绍Today,Iwanttotalkaboutsomefoodswithyou.Firstly,Iwillintroducepizza.PizzaItsnamecomesfromPiza,anoldItaliancity.ItisfamousfortheLeaningTowerofPiza.InPizzatherearelotsofthings,suchasmuttonbutterandpepper,itisdelicious.Ingeneral,pizzaisamixtureoflotsofnourishingandtastythings.Secondly,Iwilltalka
2、boutFrenchfood.FrenchfoodFrenchcookinghasbeenseenasthepinnacleofgastronomy.FoodCultureinFranceprovidesanaccessibletourofhautecuisinebutalsomainlytheeverydayfoodculturethatsustainsthepopulace.ItilluminatestheFrenchwayoflifeaswellasshowingwhatthepopularcookingshows,suchasJuliaChilds,werebasedon.Reader
3、swillfindthebasicsdiscussedinnarrativechaptersonfoodhistory,majorfoodsandingredients,cooking,typicalmeals,eatenout,anddietandhealth.Theinformation-packedvolumeisalsoindispensableforlearningaboutregionalcultivationandspecialties.Then,Iwillsaysomethingaboutpasta.PastaPasta,alsocalledaspaghettiwesternf
4、oodvarietiesmost,isclosetotheChinesediet,themosteasytoaccept.Abouttheoriginofthespaghetti,sayfromancientRome,alsosomesaybyMarcoPoloviaSicilypreachingfromChinatothewholeEuropethere.Astherawmaterial,theItalianlegalduranwheatisthemosthardwheatvarieties,withhighdensity,highprotein,highdegreeofreinforced
5、itscharacteristicofspaghettimadeperfectyellow,resistancetoboil,tastegood.Italyistheshapeofdifferent,inadditiontoordinarystraightbodyoutsideandscrewtypeofpowder,elbowpipetype,type,typeofbutterflyshellit-thoseofhundredsof.Nextoneissushi.SushiInJapanesecuisine,sushiisvinegaredrice,usuallytoppedwithothe
6、ringredientsincludingfish(cookedoruncooked)andvegetables.InJapan,slicedrawfishaloneiscalledsashimiandisdistinctfromsushi,assashimiistherawfishcomponent,notthericecomponent.Thecommoningredientacrossallthedifferentkindsofsushiissushirice(knownasshariinJapanese).Thevarietyinsushiarisesfromthedifferentf
7、illingsandtoppings,condiments,andthewaytheseingredientsareputtogether.Thesameingredientsmaybeassembledinatraditionaloracontemporaryway,creatingaverydifferentfinalresult.Finally,IwillintroduceKoreancuisine.KoreanCuisineKoreancuisineisbasedonthetraditionalfoodsandpreparationtechniquesofKorea.Fromtheco
8、mplexKoreanroyalcourtcuisinetoregionalspecialtiestomodernfusioncuisine,theingredientsandpreparationarerichlyvaried,andmanydishesarebecominginternationallypopular.ThefoodsdescribedinthisarticleareverydifferentfromKoreanroyalcourtcuisine,andwere(andstillare)widelyenjoyedbytheKoreanmasses.Kimchi,astapl
9、eofKoreancuisine,isbelievedtobeahealthyfoodwithmanynutritiousbenefits.Itisbasedlargelyonrice,noodles,vegetables,meatsandtofu(dubuinKorean).TraditionalKoreanmealsarenotableforthenumberofsidedishes(banchan)thataccompanytheubiquitoussteam-cookedshort-grainrice,soup,andkimchi(fermented,spicyvegetableban
10、chan,mostcommonlycabbage,radishorcucumber).Everymealisaccompaniedbynumerousbanchan.Koreanfoodisusuallyseasonedwithsesameoil,doenjang (fermentedsoybeanpaste),soysauce,salt,garlic,gingerandgochujang(redchilipaste).Koreaisthelargestconsumerofgarlic,aheadoftherestofAsia(particularlyChinaandThailand,excludingJapan)andtheNorthernMediterranean(mainlySpain,Italy,andGreece).Thankyouforyourlistening.注：文档可能无法考虑全面，请阅读后下载，供参考。可复制、编制，等待你的好评与关注