灵鹊做题网英语翻译1、中西饮食观念的差异 中国的饮食博大精深.随着时间的流逝以及辽阔国土的地域差异,四大菜系逐渐形成,四大菜系自成
来源：学生作业帮 编辑：灵鹊做题网作业帮 分类：英语作业 时间：2024/04/29 01:26:33
英语翻译
1、中西饮食观念的差异
中国的饮食博大精深.随着时间的流逝以及辽阔国土的地域差异,四大菜系逐渐形成,四大菜系自成体系,各有特点,但共同点是用料复杂考究,制作方法复杂,口味、菜式多种多样,令人惊叹.
西方以欧美为代表,其文化同样源远流长.到中世纪,欧洲文化已十分完善,在此期间,旧西方的饮食文化已经形成.其主要特点为：主食以面粉为主,原料也较为丰富,制作方法较中国简单,但同时也十分注重口味.
由于中西哲学思想的不同,西方人于饮食重科学.重科学即讲求营养.故西方饮食以营养为最高准则,特别讲求食物的营养成分,蛋白质、脂肪、碳水化合物、维生素及各类无机元素的含量是否搭配合宜,热量的供给是否恰到好处以及这些营养成分是否能为进食者充分吸收,中国旨在追求美味,其加工过程中的热油炸和长时间的文火攻,都会使菜肴的营养成分被破坏.法国烹调虽亦追求美味,但同时总不忘“营养”这一大前提,一味含营养而求美味是他们所不取的.尤其是20世纪60年代出现的现代烹调思想,特别强调养生、减肥,从而追求清淡少油,强调采用新鲜原料,强调烹调过程中保持原有的营养成分和原有的味道,所以蔬菜基本上都是生吃.所以说西方饮食之重营养是带有普遍性的.
1、中西饮食观念的差异
中国的饮食博大精深.随着时间的流逝以及辽阔国土的地域差异,四大菜系逐渐形成,四大菜系自成体系,各有特点,但共同点是用料复杂考究,制作方法复杂,口味、菜式多种多样,令人惊叹.
西方以欧美为代表,其文化同样源远流长.到中世纪,欧洲文化已十分完善,在此期间,旧西方的饮食文化已经形成.其主要特点为：主食以面粉为主,原料也较为丰富,制作方法较中国简单,但同时也十分注重口味.
由于中西哲学思想的不同,西方人于饮食重科学.重科学即讲求营养.故西方饮食以营养为最高准则,特别讲求食物的营养成分,蛋白质、脂肪、碳水化合物、维生素及各类无机元素的含量是否搭配合宜,热量的供给是否恰到好处以及这些营养成分是否能为进食者充分吸收,中国旨在追求美味,其加工过程中的热油炸和长时间的文火攻,都会使菜肴的营养成分被破坏.法国烹调虽亦追求美味,但同时总不忘“营养”这一大前提,一味含营养而求美味是他们所不取的.尤其是20世纪60年代出现的现代烹调思想,特别强调养生、减肥,从而追求清淡少油,强调采用新鲜原料,强调烹调过程中保持原有的营养成分和原有的味道,所以蔬菜基本上都是生吃.所以说西方饮食之重营养是带有普遍性的.
1、中西饮食观念的差异
1, Chinese and western diet idea of the differences
中国的饮食博大精深.
The Chinese diet broad and profound.
随着时间的流逝以及辽阔国土的地域差异,四大菜系逐渐形成,四大菜系自成体系,各有特点,但共同点是用料复杂考究,制作方法复杂,口味、菜式多种多样,令人惊叹.
With the passage of time and the vast land and regional differences, four styles gradually formed, four styles, self-sustaining, have different features, but have in common is complex with makings fastidious, the method that make is complex, taste and dishes varied, amazing.
西方以欧美为代表,其文化同样源远流长.
Western European represented, and its culture also has a long history.
到中世纪,欧洲文化已十分完善,在此期间,旧西方的饮食文化已经形成.
In the middle ages, the European culture has very perfect, during this period, the old western diet culture has been formed.
其主要特点为：主食以面粉为主,原料也较为丰富,制作方法较中国简单,但同时也十分注重口味.
Its main features: staple food with flour is given priority to, raw material also more abundant, production method is simple, but also China pays much attention to taste.
由于中西哲学思想的不同,西方人于饮食重科学.
Because of Chinese and western philosophy of the different, westerners to eating heavy science.
重科学即讲求营养.
Heavy science namely be particular about nutrition.
故西方饮食以营养为最高准则,特别讲求食物的营养成分,蛋白质、脂肪、碳水化合物、维生素及各类无机元素的含量是否搭配合宜,热量的供给是否恰到好处以及这些营养成分是否能为进食者充分吸收,中国旨在追求美味,其加工过程中的热油炸和长时间的文火攻,都会使菜肴的营养成分被破坏.
So western diet with nutrition is the supreme principle, especially of be particular about food nutrients, protein, fat, carbohydrates, vitamins and all kinds of inorganic element content is tie-in, heat supply comely appropriate places and whether these nutrients for dieters absorbed adequately, China's aim is to pursue delicious, its processing process of hot Fried and long time wen have been fighting fire, can make dishes nutrient composition was damaged.
法国烹调虽亦追求美味,但同时总不忘“营养”这一大前提,一味含营养而求美味是他们所不取的.
The French cook are liable to pursue delicious, but at the same time have never forget "nutrition" this one major premise, blindly nutrient for meat is that they do not take.
尤其是20世纪60年代出现的现代烹调思想,特别强调养生、减肥,从而追求清淡少油,强调采用新鲜原料,强调烹调过程中保持原有的营养成分和原有的味道,所以蔬菜基本上都是生吃.
Especially the 1960s the emergence of modern cooking thought, with particular emphasis on keeping in good health, reduce weight, thereby pursue delicate little oil, emphasize adopt fresh raw material, emphasize cooking process can keep the original nutrients and the original flavor of, so the vegetables are basically raw.
所以说西方饮食之重营养是带有普遍性的.
Therefore said western diet nutrition is the heavy with universal.
1, Chinese and western diet idea of the differences
中国的饮食博大精深.
The Chinese diet broad and profound.
随着时间的流逝以及辽阔国土的地域差异,四大菜系逐渐形成,四大菜系自成体系,各有特点,但共同点是用料复杂考究,制作方法复杂,口味、菜式多种多样,令人惊叹.
With the passage of time and the vast land and regional differences, four styles gradually formed, four styles, self-sustaining, have different features, but have in common is complex with makings fastidious, the method that make is complex, taste and dishes varied, amazing.
西方以欧美为代表,其文化同样源远流长.
Western European represented, and its culture also has a long history.
到中世纪,欧洲文化已十分完善,在此期间,旧西方的饮食文化已经形成.
In the middle ages, the European culture has very perfect, during this period, the old western diet culture has been formed.
其主要特点为：主食以面粉为主,原料也较为丰富,制作方法较中国简单,但同时也十分注重口味.
Its main features: staple food with flour is given priority to, raw material also more abundant, production method is simple, but also China pays much attention to taste.
由于中西哲学思想的不同,西方人于饮食重科学.
Because of Chinese and western philosophy of the different, westerners to eating heavy science.
重科学即讲求营养.
Heavy science namely be particular about nutrition.
故西方饮食以营养为最高准则,特别讲求食物的营养成分,蛋白质、脂肪、碳水化合物、维生素及各类无机元素的含量是否搭配合宜,热量的供给是否恰到好处以及这些营养成分是否能为进食者充分吸收,中国旨在追求美味,其加工过程中的热油炸和长时间的文火攻,都会使菜肴的营养成分被破坏.
So western diet with nutrition is the supreme principle, especially of be particular about food nutrients, protein, fat, carbohydrates, vitamins and all kinds of inorganic element content is tie-in, heat supply comely appropriate places and whether these nutrients for dieters absorbed adequately, China's aim is to pursue delicious, its processing process of hot Fried and long time wen have been fighting fire, can make dishes nutrient composition was damaged.
法国烹调虽亦追求美味,但同时总不忘“营养”这一大前提,一味含营养而求美味是他们所不取的.
The French cook are liable to pursue delicious, but at the same time have never forget "nutrition" this one major premise, blindly nutrient for meat is that they do not take.
尤其是20世纪60年代出现的现代烹调思想,特别强调养生、减肥,从而追求清淡少油,强调采用新鲜原料,强调烹调过程中保持原有的营养成分和原有的味道,所以蔬菜基本上都是生吃.
Especially the 1960s the emergence of modern cooking thought, with particular emphasis on keeping in good health, reduce weight, thereby pursue delicate little oil, emphasize adopt fresh raw material, emphasize cooking process can keep the original nutrients and the original flavor of, so the vegetables are basically raw.
所以说西方饮食之重营养是带有普遍性的.
Therefore said western diet nutrition is the heavy with universal.