1、L/O/G/OThe Culture of French Food French foodIn France,the collocation of dishes and drinks is considered as an art.Contents1.A brief introduction to French cuisine（美食）2.The history of French food 3.Table manners of French food4.The characteristics of the French food5.Foie Gras（鹅肝）（鹅肝）Caviar（鱼子酱）（鱼子
2、酱）Truffle（松露）（松露）6.Summaryv Perhaps one of the most famous,and celebrated styles of cooking,in the world is the French.Also known as“French Cuisine”.vApart from the East,France is regarded as a country which has the best knowledge of food,and use it to enrich their life.It is believed that through t
3、he France food,you can feel the long history and rich culture of France.vFrance cuisines are famous for wide-ranging of materials,fresh,and artistic decoration.1.A brief introduction to French cuisine dessertRed WineSnail(蜗牛蜗牛)2.The history of French food The culture of French food has a long histor
4、y,according to the legend（传说），Catherine,a Italian woman,married to Henry,King of France,brought the cookery of cow liver.Tenderloin Steak（里脊牛排）and cheese which prevailed in the The Renaissance（文艺复兴）to Franch.Then Louis XIV of France launched the cooking competition,namely the prize of Corden Bleu th
5、at popular nowadays.Dictionary of Cuisine become the foundation of Classic French cuisine type.3.Table manners of French food French is not only the city of fashion and romance,the French foods which enrich in romance and elegance（优雅）are also famous and welcome by the world people.Because the popula
6、r of French foods,so it is necessary for us to understand and grasp some manners on the tasting the French foods.Tale manners of French food123sitting orderunderstand French foods menu and the subsequence of order dishessome ceremonies that should notice in tasting French foods4.The characteristics
7、of the French food1）.First characteristic is a rejection of excessive complication in cooking,the methods in cooking emphasize on original flavor of food.2）.Second,the cooking times for most fish,seafood,game birds,veal,and green vegetables such as snail(蜗牛蜗牛),black fungus(黑菌黑菌),mushroom(蘑菇蘑菇),aspar
8、agus(芦笋芦笋),and lobster(龙龙虾虾).3）.Third characteristic was that the cuisine was made with the freshest possible ingredients.4）.Fourth,strong marinades for meat and game ceased to be used.5）.Fifth,they stopped using heavy sauces such as espagnole.New techniques were embraced and modern equipment are of
9、ten used.6）.Sixth,French wines are usually made to accompany french cuisine.They like to add different wine in different to make food more delicious.7）.Seventh,large menus were abandoned in favor of shorter menus.Foie Gras（鹅肝）（鹅肝）Foie Gras Foie gras is a popular and well-known delicacy in French cui
10、sine.Its flavor is described as rich,buttery,and delicate,unlike that of a regular duck or goose liver.Caviar（鱼子酱）（鱼子酱）Caviar,sometimes called black caviar,is a luxury delicacy,consisting of processed,salted,non-fertilized sturgeon roe（鲟鱼卵）.Caviar is defined as the product made from fish-eggs of the
11、 Acipenseridae family by treating with food-grade salt.Truffle（松露）It is common to say that the truffle is an underground mushroom,but more exactly it is the fruit of the mycelium（菌丝）.In France,the collocation of dishes and drinks is considered as an art.A cup of aperitif(开胃酒)before meals is necessary.During the meals,it is better to offer red wine when eating meats,and white wine when eating fish or shrimp(虾).Sometimes they also drink brandy(白兰地)after meals.6.summaryL/O/G/OThank You!
