《世界各国的独特典型饮食文化知识讲解.doc》由会员分享，可在线阅读，更多相关《世界各国的独特典型饮食文化知识讲解.doc（24页珍藏版）》请在taowenge.com淘文阁网|工程机械CAD图纸|机械工程制图|CAD装配图下载|SolidWorks_CaTia_CAD_UG_PROE_设计图分享下载上搜索。
1、Good is good, but better carries it.精益求精，善益求善。世界各国的独特典型饮食文化-世界各国饮食文化thewesternculturemanners“dinnertablemannersthehabitofhavemealingofwestisdifferentfromwemuchhave,especiallycolloquyawesternmealtheparty,rulesisrathermany.whenjoininawesternmealpartiesshouldnoticethefollowingitems:1,thewinethatforeign
2、erisgeneraldidnotletthehabitletthevegetables,thereforeyouliketoeatthewhat,noharmtomuchtakethepoint.2,shouldwaittheallguesttheinfronttoallascendedthevegetables,hostesstopickedupherknifewithafterforksignalhintcanjustusethemeal.3,thetablenapkinshouldspreadontheknee.canalsodefendattheneckislastorchestfr
3、ont,butnotverysquare.canwipetheoilonyourmouthorstainsonthefingerwithtablenapkindime,buttheabsolutelynotcanthewipecutlery.4,havemealtositproperlybodynotwanttwoarmslaydownhorizontallyonthetable.5,usageknifeandforkhour,shouldthelefthandusethefork,andbyhandusetheknife.slicethemeatshouldavoidtheknifetosl
4、iceontheporcelaindishtosendoutthesound.midwayletgooftheknifeandfork,andshouldreporttheeightthematrixcentputontheplate.iftheknifeandforkputtogether,meantocompletewithmeal.6,wanttodrinkthewater,shouldbefirstfoodpharyngealbottom.whiledrinkingthewaterwithglasscup,wanttowipetheoilstainsonthemouthfirst,an
5、dtheinordertopreventmakedirtythecup.7,ifsneezeorcough,orwantthebathroom,shouldhumalitythatfacesurroundingssorry.8,havemeal,alwaysremainmumtoisnotpolite,butmasticationfoodthehourdontspeakthewords,andswallowagainanswer.9,bethebellboyaccordingtothisgivetheguesttopvegetables,walktotheleftsidethatyou,ple
6、tewithmeal,andthehostessstandtorise,andcanjustleavetheseat.thetablenapkinputsonthetable,anddontshineontheoriginalkindfoldgood(一)基本的讲究排列座次时,国内外的基本作法有所不同在涉外场合排列座次时,一般均应遵守国际惯例1.我国传统作法在排列并排的座次时,我国的传统作法是以左为上,即认为居左之位高于居右之位当前,国内在举行会议及正式合影时,仍多沿用此法2.国际通行作法并排排列座次时,国际上的通行作法是以右为上,即认为居右之位高于居左之位在涉外场合,它已被广泛采用关于中国人
7、的宴席座次礼仪古代中国素有“礼仪之邦”之称,讲礼仪,循礼法,崇礼教,重礼信关于中国人的宴席座次礼仪,守礼仪,是中国人数千年的传统所谓“礼节民心,让则不争”;“衣食既足,礼让以兴”,礼就是个人利欲心的节制和人群利益的调度讲礼,就是要谦恭退让,“礼”与“让”往往相连,这就是“礼让”一词的由来和义释中国最早的礼和最普泛、最重要的礼,可以说就是食礼,“夫礼之初,始诸饮食”,用食来敬神,表明“礼”是极隆重的事,并且是起源很早的礼是以个人的文化学识与心性修养为基础的检验一个人修养的最好场合,莫过于集群宴会了因此,“子能食食,教以右手”(礼记内则),家庭启蒙礼教的第一课便是食礼而中国宴会繁缛食礼的基础仪程和
8、中心环节,即是宴席上的座次之礼“安席”史载,汉高祖刘邦的发迹就缘于他于沛县令的“重客”群豪宴会上旁若无人“坐上坐”当时还是“席地而坐”,“上坐”,乃宴席的“尊位所在”,亦即“席端”这种宴席上的“上坐”,因坐制的饮食基础器具、几案、餐桌椅形制的历史演变而有时代的不同两汉以前,“席南向北向,以西方为上”,即以面朝东坐为上史记项羽本纪中鸿门宴会的座次是一规范:“项王、项伯东向坐,亚父南向坐,亚父者,范增也沛公北向坐,张良西向坐”,此即顾炎武所谓:“古人之坐,以东向为尊”着是指的“室”内设宴的座礼而在位于宫室主要建筑物前部中央坐北朝南的“堂”上,则是以南向为最尊,次为西向,再次为东向隋唐以后,开始了由
9、坐床向垂足高坐起居方式的转变,方型、矩型诸种形制餐桌均以齐备,座次利益也因之有新的改变方桌以边长92.5厘米、高87.5厘米的“八仙桌”为代表,贵客专桌,等而下之可2人、3人、4人、6人或8人一桌除专桌以外,两人以上者,一般为1:1主陪客制圆桌是应聚宴人多和席面大的要求之运而生的最初也让用惯了方桌的人们颇不顺应,正如袁枚园几诗所说:“让处不知谁首席,坐时只觉可添宾”圆桌成清中叶后饭店酒楼流行的餐台式样,今日家庭中亦普遍使用,尤为今日餐饮业及机关企业食堂的会宴用桌面其座次一般是依餐厅或室的方位与装饰设计风格而定,或取向门、朝阳,或依厅室设计装饰风格所体现出的重心与突出位置设首位通常服务员摆台时以
10、口布折叠成花、鸟等造型,首位造型会非常醒目,使人一望而知而隆重的大型宴会则往往在各餐台座位前预先摆放座位卡(席签),所发请柬上则标明与宴者的台号这样或由司仪导入,或持柬按图索骥、对号入座,自然不易出错englishstyleofeatinghabitsisalsoeasy,payattentiontonutrition.breakfastisusuallyporridgemilkoracupofredjuice,coatedwithbuttertoast,friedbaconorsausage,eggs.atnoon,thechildreneatlunchatschool,adultsatlu
11、nchonthejobonthevicinitytobuyasandwich,acupofcoffeeon,justkill.onlytotheweekend,thebritishpeoplewillberichonatable.usuallythemaincourseismeat,suchasgrilledchicken,roastbeef,fishandsoon.awidevarietyofvegetables,likecabbage,freshpeas,potatoes,carrotsandsoon.vegetablesingeneralarenolongerprocessed,moun
12、tedonatray,pouredfromthesupermarkettobuyready-madesaucewillbeconsumed.afterthemaincoursetherewillalwaysbetogetherdigestibleofsweets,suchascookingfruit,fruitpudding,cheese,icecreamandsoon.friedfishandfries(fishandchips)thisisthetraditionalbritishfastfoodnation(fastfood).itisinthe19thcentury60spopup.a
13、tthattime,therailwayputstartfreshfishonenightdirectly(direct)transportedfromtheeastcoasttolondon.englishatthefishpasteontopofgooddeep-friedinoil,andfriedpotatoesbeeatentogether.peopleputamixtureofsaltandvinegarsauceandpouritintothearticleonfishandpotatoes,withanewspaperbag,andtheneatfromthepaperinha
14、nd.today,peopleoftenuseacleanpaperpackaging,andtoprovideafork(fork).cha(tea)britishnationalenjoyacupoftea.atthetraditionalbritish(tradition)onpeoplewithporcelainteacup,onepersonacup,aspoonfuloftea.themajorityofbritishpeopleliketodrinkstrongtea,butiwanttoaddmuchmilk.manyyearsago,peopleusedtoputmilkin
15、tothecup,thenaddthetea,andfinallyaddwater.coffee(coffee)nowintheunitedkingdom,aspopularityofcoffeeandtea.peopleeitherdonotaddmilkoraddmilk,ordrinkcoffeeorpreparinganewinstantcoffee.wine(wine)englishwineindustryisverystrong.moreandmoreofthemanyvineyardsareproducingwineandredwine(redwine).englishpubse
16、verywhere,hasseveralflavors,eachwith10,000largeandsmallpubs,whichhavemanyhundredsofyearsofhistory,thisoldpubisusuallyhauntedlegends,itisinterestingthatnotonlydidnotcareabouttheowner,butalsohishouseghostlichuan-storyasthegeneralputonatableineach.somethingfishyaboutthepubbusinessbetterandsellmoreexpen
17、sive.eatinghabitswithknifeandforkpyronaridinebritishpeoplegenerallypreferredwayofcookingthereis:cookedinsoyandvinegar,barbecue,friedandfried.ofmeat,seafood,gamecookingmethodsareunique;however,thecategoriesofthebeeftheyhavespecialpreferences,suchasbarbecuebeef(roastedbeef),isattachednotonlyintheconsu
18、mptionofseasonalvegetables,bakedpotato,butalsowilladdsomesteakonthemustardsauce;attheuseofseasoningonthebutterandliquorpreferences;atspiceupthetasteofmeatkou,cinnamonandotherspicesfresh.themorewell-knownbritishcuisinehas:beefkidneyallocation(steakkidneypie),fishpai(englishfishchip),theroyalbutterchi
19、cken(chickenalaking)andsoon.britishpeopleenjoyhunting,onlyonceayearatthehuntingperiod,thereismuchofthehotelorrestaurantwillbeintroducedtogamemeal,suchasdeer(venison),rabbits(hare),pheasant(pheasant),suchascooking.generalcookinggamewhenusingsomeginorberriesandwine,thisapproachisinordertoremovethesmel
20、lofmuttonflavorofthefooditself.breakfastisveryimportanttothebritishpeople,britishrestaurantsinthesupplyofawiderangeofmeals,havefruitjuice,fruit,eggs,meat,wheatporridgecategory,bread,jamandcoffee.nowadaysthepopularafternoontea(hightea)isthemassfromtheunitedkingdom,anditsmorefamousthereisvictoria-styl
21、evictorianstyle),thecontentscanbesaidtobeall-inclusive,includingallkindsofsmallpoints,muffin,fruittarts(tarte)andsandwiches.supperonthedailylivesofenglishisalsooneofthemostimportantpartofthemealoftheirchoiceisusuallylate,andareeatingbettertopromotefriendshipbetweenmealscanimaginetheybelongtoareverya
22、utonomousnation,andasupperforthemcouldtakehours.theunitedkingdomatthelocal,therewillbelotofpeoplewholovetodrink,mainlybecauseititselfisalsoawineproducingcountry.englishatthecostofalcoholconsumptionontheexpenditurethantheotheralsotothemany.noburestaurantthisisaworld-renownedjapanese-stylesushirestaur
23、ant,perfectinterpretationoftheculturaldiversityoflondon.enjoythebestwayistoletthestaffrecommend,anotheriscalledareversaloftheworldsblackcod,pointofconfusingthechampagneglass.ofcourse,thebesthavesomeoneelsefootthebill!rememberthelocationyouwantinadvance,otherwise.st.johnsrestaurantveryauthenticbritis
24、hrestaurant,underthenameofthesolemnnostalgia,thicksauce,verytraditionalbritishdishes.pigherearelogo,showsasimplekick!havetoroastwholepigs,yorktraditionalruralenglishdishes.confectionsareaweightofmoredown2,3个.goodtoeat!ensurethatyouspot,theunitedkingdommustgofreetotry!hakkasanrestaurantanaverageconsu
25、mptionof60poundsinlondonstoprestaurants.isnotafalsefaceskill,newspaperscommentonisthehistoryofthesexiestchineserestaurant,areimpartialappraisal.hotandsoursoup,pipaduck,porkdoobritishsparklingwine,greecewhiteportuguese.itseemsthatchineseandwestern,attipoftongueonan.中文:英国人的饮食习惯亦式样简单,注重营养。早餐通常是麦片粥冲牛奶或一
26、杯果汁,涂上黄油的烤面包片,熏咸肉或煎香肠、鸡蛋。中午,孩子们在学校吃午餐,大人的午餐就在工作地点附近买上一份三明治,就一杯咖啡,打发了事。只有到周末,英国人的饭桌上才会丰盛一番。通常主菜是肉类,如烤鸡肉、烤牛肉、烤鱼等。蔬菜品种繁多,像卷心菜、新鲜豌豆、土豆、胡萝卜等。蔬菜一般都不再加工,装在盘里,浇上从超市买回的现成调料便食用。主菜之后总有一道易消化的甜食,如烧煮水果、果料布丁、奶酪、冰激凌等。鱼和油炸土豆条(fishandchips)这是英国民族传统的快餐食品(fastfood)。它是在19世纪60年代流行起来的。那时,铁路开始把新鲜的鱼一夜间直接(direct)从东海岸运到伦敦。英国人
27、在鱼上面裹上糊放在油里炸好,和炸土豆条一起吃。人们把盐和醋的混合调料倒在炸鱼和土豆条上,用报纸包上,然后从纸包里拿着吃。如今,人们经常用清洁的纸包装,并提供一个餐叉(fork)。茶(tea)英国民族喜欢喝茶。在英国传统(tradition)上人们用瓷茶杯泡茶,一人一个茶杯,一匙茶。大多数英国人喜欢喝浓茶,但是要加许多牛奶。多年前,人们习惯先把牛奶倒入茶杯,然后再放茶,最后加水。咖啡(coffee)现在在英国,咖啡和茶一样受欢迎。人们或是加牛奶或是不加牛奶,或是喝新泡制的咖啡或速溶咖啡。酒(wine)英国的酒业很强盛。越来越多的葡萄园正在生产白酒和红酒(redwine)。英国的酒馆无所不在,有好
28、几万家大大小小各具风味的酒馆,其中还有不乏数百年历史的,这样的老酒馆通常传说闹鬼,有趣的是,主人不但不避讳,还把他家的鬼故事像立传一般摆在每一张桌子上。有鬼的酒馆生意更好,而且卖得更贵。饮食习惯用刀叉咯英国人一般较喜爱的烹饪方式有:烩、烧烤、煎和油炸。对肉类、海鲜、野味的烹调均有独到的方式;然而,他们对牛肉类方面又有特别的偏好,如烧烤牛肉(roastedbeef),在食用时不仅附上时令的蔬菜、烤洋芋,还会在牛排上加上少许的芥茉酱;在佐料的使用上则喜好奶油及酒类;在香料上则喜好肉寇、肉桂等新鲜香料。较为人知的英国料理菜名有:牛肉腰子派(steakkidneypie)、炸鱼排(englishfis
29、hchip)、皇家奶油鸡(chickenalaking)等。英国人喜欢狩猎,在一年只有一次的狩猎期中,就有许多的饭店或餐厅会推出野味大餐,如野鹿(venison)、野兔(hare)、雉鸡(pheasant)、野山羊(wildsheep)等的烹调。而一般烹调野味时,均采用些杜松子或浆果及酒,此做法是为了去除食物本身的膻腥味。英国人对早餐非常讲究,英国餐馆中所供应的餐点种类繁多,有果汁、水果、蛋类、肉类、麦粥类、面包、果酱及咖啡等。时下所流行的下午茶(hightea)也是传来自于英国,其较知名的有维多莉亚式victorianstyle),内容可说是包罗万象,包括各式小点、松糕、水果挞(tarte)
30、及三明治等。晚餐对英国人来说也是日常生活中最重要的一部份,他们选择的用餐时间通常较晚,而且都是边吃边喝边聊,以促进用餐人之间的情谊,可想见他们是属于极有自主性的民族,而一顿晚餐对他们来说可能要花上好几个钟头。在英国当地,会有许多爱好喝的人士,主要是因为它本身也是个产酒国家。英国人在饮酒上的花费比起其它的支出还来的多。nobu餐厅这是一家享誉全球的日式寿司餐厅,完美诠释了伦敦的多元文化。最好的享受方式就是让店员推荐,再多叫一份颠倒世界的黑鳕鱼,点一杯晕头转向的香槟。当然,最好还有别人买单!事前要记得定位啦,不然免谈。圣约翰餐厅很正宗的英国餐厅,顶着怀旧庄严的名字,汁浓酱稠、入味十分的传统英式菜。
31、猪是这里的logo,透着一股纯朴劲儿!有转烤全猪、约克夏布丁等传统的英国乡村菜。甜点的分量更是一份打倒2、3个。很好吃的!保证让你过瘾,有空去英国一定要尝一尝!hakkasan餐厅一家平均消费60英镑的伦敦顶级中餐厅。绝不是死撑面子的假把式,报纸上的评论是“史上最性感的中餐厅”,是中肯的评价。酸辣汤、琵琶鸭、五花肉斗英国气泡酒、希腊白葡。似乎中西合璧,在舌尖上共谱一曲。britishfoodculturetodaypeopleintheukeatamorevarieddietthaneverbefore.aswellastheregionaldietsofengland,scotland,wa
32、les,andnorthernirelandthemanyimmigrantcommunitieshaveintroducedtheircuisinestothepreviouslyunadventurousbritons:chinese,greek,indian,italian,thai,americanfastfoodssuchaspizza,hamburgersandfriedchickenhavetosomeextentdisplacedthetraditionalfastfoodoffishandchips.becauseoftheclimateandthegermanicorigi
33、nsofmanyofitsearlypeople,theukhasbeenatraditionallybeerdrinkingratherthanawinedrinkingcountry.nevertheless,inrecentyears,vineyardsinthesouthofenglandhaveprovedsuccessful.inthewestofenglandthetraditionaldrinkiscider,ratherthanbeer.overbritainasawhole,however,thetraditionaldrinkistea.britishfoodcultur
34、etodaypeopleintheukeatamorevarieddietthaneverbefore.aswellastheregionaldietsofengland,scotland,wales,andnorthernirelandthemanyimmigrantcommunitieshaveintroducedtheircuisinestothepreviouslyunadventurousbritons:chinese,greek,indian,italian,thai,americanfastfoodssuchaspizza,hamburgersandfriedchickenhav
35、etosomeextentdisplacedthetraditionalfastfoodoffishandchips.becauseoftheclimateandthegermanicoriginsofmanyofitsearlypeople,theukhasbeenatraditionallybeerdrinkingratherthanawinedrinkingcountry.nevertheless,inrecentyears,vineyardsinthesouthofenglandhaveprovedsuccessful.inthewestofenglandthetraditionald
36、rinkiscider,ratherthanbeer.overbritainasawhole,however,thetraditionaldrinkistea.-英国的饮食文化今天,人们在英国吃了更多样化的饮食比以往任何时候。以及区域饮食的英格兰,苏格兰,威尔士和北爱尔兰,许多移民社区介绍了他们的菜以前unadventurous英国人:中国,希腊,印度,意大利,泰国,美国快餐食品,如比萨饼,汉堡包和炸鸡已在一定程度上取代传统的快餐店的炸鱼和薯条。由于气候和日耳曼起源及其早期的许多人,英国一直是传统上喝啤酒,而不是葡萄酒的饮用国。然而,近年来,葡萄园在英格兰南部的已证明是成功的。英格兰西部的传统
37、饮料是苹果酒,而不是啤酒。英国作为一个整体,但是,传统的饮料是茶。Korea(韩国):MainKoreaRepublicfoodanddrinkcharacteristic:Highprotein,muchvegetable,happyeventdelicate,abstainfromgreasyfood,senseoftasteisburnedwiththecoldgivefirstplaceto.Koreanregardsriceasstaplefooddowntheages.Cookedfoodgivesfirstplacetostewingtocookandtoroastsystem,
38、isnotusedforahotdishmainly.Koreanlikestoeatnoodles,beef,chickenanddogsmeat,doesnotliketoeatsteamedbread,muttonandduckmeat.韩国饮食的主要特点：高蛋白、多蔬菜、喜清淡、忌油腻，味觉以凉辣为主。韩国人自古以来把米饭当做主食。菜肴以炖煮和烤制为主，基本上不做炒菜。韩国人喜欢吃面条、牛肉、鸡肉和狗肉，不喜欢吃馒头、羊肉和鸭肉。Japan(日本)CookingcultureintroducesJapanMentionfoodanddrink,bethatfood,vegetable,
39、fishandflesharethatJapanesquenon-staplefoodmealburns,andtheWesternEuropeChinesemealpopularizesalsoverymuchlikenotonlygivefirstplacetorice,beforeJapancansampletorichvariousmealfood.Japanisaveryrichcountriesofhighgradewaterresource,hygienefacilitiesimprovesandperfectsalsoverymuch,drinksthereforerunnin
40、gwaterisinanyJapaneseplacebeingableto.ModernJapancultureisfurthermorecolorful.Girlsareintheculturestudyingtime-honouredJapantradition,ifsado,theikebanasimultaneous,alsojumpdisco.Thesceneborderingbutbuildingthebrowsedowntownarea,antiquitedtempleandtowerisnotstrange.ThereforemodernJapancultureisantiqu
41、itedhavebeentiedinwedlock.日本饮食文化介绍说到饮食，不仅是以大米为主食、蔬菜、鱼与肉为副食的日本式餐点，而且西欧中国餐点一般也很普及，在日本可以品尝到丰富多样的餐食。日本是一个优质水资源非常丰富的国家，卫生设施也很完善，所以自来水在日本的任何地方都可以饮用。现代的日本文化更是多彩多姿。女孩子们在学习自古以来的日本传统文化，如茶道、花道的同时，也跳迪斯科。观览市区、古老寺院和高层建筑相邻而建的情景并不稀奇。故而现代的日本文化是结合了古老的、新兴的、西洋的和东洋的文化而形成。ThatJapaneselovesthebirthdaydepartmentwhorawfishi
42、susedforfood,iscoveringupwithsashimiasaresultcommonlyisthemostpopularJapaninthehomelandfood.TheJapanesecuisineisparticularabouttheplaintastekeepingfoodverymuch,doesnotencouragehaveaddedacondiment,usedelicategivefirstplaceto.Thecolortocookedfoodhastheverygoodrequestespeciallyfacetoface,notonlyusingal
43、lkindsofform,arrangement,colourcollocationthattheverydelicatevesseldoesloadfood,tofoodtohaveveryexquisitethinkingalso.Betakingalookonthatissometiculousthatthedaystylebeingjustlikelandscapepainting-liketakescareof,sometimescannotbeartodestroythatshareforthefirsttimetoJapanesevisitorbeautiful.日本人普遍爱食用
44、生鱼，因而盖着生鱼片的寿司是日本国内最流行的食物。日本料理非常讲究保持食物的原味，不提倡加入过多调料，以清淡为主。对菜肴的色面尤其有着很高的要求，不但使用各式各样非常精致的盛器来装食物，对食物的形状、排列、颜色搭配也都有很细腻的考虑。看着那一道道精细得有如风景画一般的日式料理，初到日本的游客往往不忍破坏那份美丽。InSpainwehavesomanyproducts,recipes,famouschefs,andrestaurantsthatyoucanfoundalmosteverythingthatyoucanimagine,soitsimpossibletoreduceallthisth
45、ingsintooneidea.OneofthebiggestmistakesaboutspanishfoodistheextendedideaSPAIN=PAELLA.西班牙有著无数的产品、各式的食谱及、菜色、有名的主厨跟餐厅，几乎是你想得到的东西都有，所以其实很难将为数众多的东西以一个概念做表达。事实上，西班牙菜有个极大的错误认知，那就是大家都以为西班牙=西班牙海鲜饭.Thespanishfoodisfullofdelights,speciallythemodernspanishfood,butyougottaunderstandthatourphilosophyistousethecla
46、ssicalspanishrecipestoimprovethemandtransformintomoderncuisine.Theressomeesencialpointsonthisphilosophy:西班牙菜是充满欢乐的，特别是以现代摩登的西班牙菜而言，但是在这之前，您可能必需先了解我们的烹饪理念-运用传统西班牙菜，并加以改进，使其变为现代摩登菜肴。以下为者个理念的几个重点观念：-1)RESPECTABOUTTHEINGREDIENTS尊重食材：thechefwillchoosehimselftheingredientsdailylookingforthequality,nomatte
47、rtheprice.Cookthoseingredientstryingtokeepallthenaturaltasteofit(NEVEROVERCOOK),soreducethecookingtime.各个厨师会每天寻找他所要用的食材，不论价格，要求品质。在烹调这些食材时，尽量保留他本身天然的原味(绝不过於烹调)，因此，缩短了烹调的时间。-2)INNOVATION改革创新:neverrefusetousethenewtechnicsifwecanimprovethefinalresult,aswelldonotabuseofthistechnicsifwedontneed,sometime
48、sthebestwayistheeasyestone.若可改善成品，绝不要抗拒使用新的技术，只要不要在我们不需要时滥用这些技术，其实有时候最的好的方式就是最简单的那一个。-3)REDUCETHEFAT降低油脂:trytousetheesenceofeachproductasasauce,reducingtheuseoffatsascreamorbutter.尽量利用其食材本身的水份，并浓缩其油脂的成份作为鲜奶油或是奶油使用。-4)USETHETRADITIONALRECIPESASASOURCEOFKNOWLEDGE传统食谱是相关知识的来源:thoserecipesthatkeepbeingonourtablesforcenturiesgottahavesomethinggood,sotrytousethemtoimproveandgetabetterresultwiththenewequipmentandtechnics.流传几世纪的某些菜色到现在仍在可在餐厅中出现，那表示一定有某些地方是好的，所以利用这些菜，并运用现代的科技与技术加以改进以求更好的成果