世界各地的美食_范文大全

世界各地的美食

【范文精选】世界各地的美食

【范文大全】世界各地的美食

【专家解析】世界各地的美食

【优秀范文】世界各地的美食

范文一:我的世界之美食 投稿:郝诌词

现在,让我们闭上眼,深呼吸,穿越到我的世界。三、二、一,睁开眼!哇,我的美食世界! 噢,我的房子!房子外壳是水晶糖做的,玲珑剔透。既不容易被太阳和雨水融化掉,又可以在屋子里看到外面的世界,一举两得!来到我的客厅。客厅有什么?沙发、电视、茶几„„应有尽有。你肯定会好奇,美食世界的电视是怎样的呢?告诉你吧,电视屏幕是用水晶糖做的;通过糖分子而放映的。神奇吧?沙发是用七分熟的牛肉做的,上面涂了一层凝固的番茄酱和沙拉酱。茶几是用牛奶巧克力为基础,经过繁杂的雕刻工艺后,再涂上一层蜡制成的(涂蜡是为了防止嘴馋时口水滴在上面导致融化)。 刚刚介绍了客厅,接下来就带大家参观一下卧室吧。进入卧室,映入眼帘的是坐在地上的毛绒娃娃:蓝色的小猫是蓝莓糕做的,红色的小狗是棉花糖做的,染上了西瓜汁„„卧室的意义什么呢?那就是“床”!我的床床垫是用千层酥做的;床单是用厚厚的糯米纸做的;被单是牛奶味的阿尔卑斯糖,棉絮是“德芙”巧克力;枕头就是巧克力豆被可乐粘在一起的。有一天早上醒来,我发现枕头和被子不见了,去哪儿了呢?哈哈,在我的肚子里! 而我的书房中最有特点的当属那架钢琴了。因为白琴键是涂了奶油的薯条,而黑琴键是烤焦了的面包条。这样的钢琴还能弹,是个奇迹吧。 参观完了美食屋,外面的风景也别有一番特色呢!美食屋外是一条奔流不息的牛奶河,要想到河对岸去,有三种方法:第一种是从牛奶河游过去(当然,游泳技术差的人就算了,游过去,牛奶就差不多被你喝光了);第二种方法是走果冻蹦蹦床,果冻蹦蹦床一共有3个,第一个是水蜜桃味的果冻制成的蹦蹦床,第二个是西瓜味果冻蹦蹦床,第三个是七彩味果冻蹦蹦床,走蹦蹦床这条路最好玩了;当然,还有更刺激的——“蘑菇力”降落伞,天空中有许多飞来飞去的蘑菇力,它们会飞到你面前,带你升入高空,然后“嗖”的一声变成一个降落伞,飘飘悠悠地将你落到河对岸,可刺激了! 我非常喜欢美食世界中的一些自然景象,比如下雨、下雪、下冰雹等等。为什么呢?因为下的雨是各种各样的饮料;而下的雪是软软的棉花糖;冰雹就更好玩了,有时是糖果,有时是巧克力豆,有时又是小汤圆„„一旦遇到这些景象,你就可以大吃特吃一场了。 美食世界好玩吧? 嘘!悄悄告诉你,这不是梦,这是——我的世界!

范文二:世界美食之旅 投稿:曾擦擧

世界美食之旅

一,主题名称:世界美食之旅

二,班会背景:

设计本次班会的原因有二;其一,在紧张的学习之余,同学们需要适当的放松与休息,同时又不能对学习生活产生较大的影响,对美食的欣赏正好可以起到良好的作用.其二,对美食的了解,同时也有助于我们对别国与自己国家的文化与风土人情的认识,这对一个人的知识积累是大有裨益的.

三,教学目标

1,认知目标:使学生了解各国美食文化与相关的饮食背景,增加同学们的知识. 2,情感目标:使学生在辛苦之余有一个合适的放松机会.

3,行为目标:能在班会结束后更好的回归学习与生活.

四,教学重点

让大家在体味各国饮食文化的同时,得到身心的放松,获得知识的积累,并能以更好的身心投入到新一轮的学习中去,

五,教学思路

1,主持人引导教学,通过播放评讲PPT的方式,穿插提问与畅谈环节,引导同学们进行世界美食之旅.

2,运用动感,美感兼具的多媒体课件及视频为学生创造良好的班会氛围. 六,教学准备

1,收集各国特色美食的相关资料与图片,并进行归纳,制成课件;

2,下载美食视频

3,借来相机等设备进行记录工作.

七,教学方法

1,情景导入法;2.活动教学法3,提问教学法

八,课时 一节课(40分钟)

九,教学过程

(一) 非洲美食之旅

主持人:播放事先准备的多媒体课件,向同学们介绍非洲的美食,有蚂蚁蛋,奇怪风味的酒,饼子等,并介绍非洲人喝酒时的风俗传统.

设计意图:通过介绍奇特的非洲美食勾起大家的兴趣.

(二) 欧洲美食之旅

主持人:播放事先准备的多媒体课件,以及精心收集的图片,向同学们介绍欧洲的风味美食:

英国的鳕鱼,瑞士奶酪,巧克力,以及其他国家的各种特色糕点.

设计意图:带领大家走进糕点的发源地欧洲,使大家了解欧洲的各种美食.

(三) 亚洲美食之旅

主持人: 播放事先准备的多媒体课件,以及精心收集的图片,粗略介绍泰国,即亚洲周边国家的料理美食,然后由精心准备的组长上台,为大家隆重介绍中国的地方美食,尤其是武汉的地方特色小吃:比如热干面,欢喜陀,烧麦,豆皮等等.

设计意图:让大家了解身边的特色小吃,也对自己身边的生活环境即武汉人的生活方式有一定的了解.

(四) 余兴节目

播放事先搜索的视频结束本次班会

范文三:世界各国美食 投稿:邓蓪蓫

闻名世界的炸鱼薯条 英格兰美食

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;在香料上则喜好肉蔻、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(ENGLISHFISHCHIP)、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。

色彩鲜艳 选料新鲜的墨西哥菜

墨西哥美食被誉为世界名菜,与法国菜和中国菜并驾齐驱。这得宜于她多样的地理环境带来的丰富物产:中部墨西哥湾的丰富海产、南部热带雨林的各色蔬果、还有北方山区的健壮牛羊,配搭多种特色酱汁,使墨西哥菜成为最另人垂涎的美食之一。

墨西哥美食色彩鲜艳,选料新鲜。上选的优质肉类或海鲜,加入了各色新鲜蔬菜,口感鲜嫩、色彩好看引人食欲。

墨西哥传统调料颇具特色。用辣椒、红番茄和多种天然调味料精制而成的

墨西哥的饮品闻名遐迩。龙舌兰酒(Tequila)是墨西哥的国酒,用它调制的

吃墨西哥菜可以不用拘泥餐桌礼仪,用手、用叉随心所欲,也很适合与家人或朋友们围坐一起分享各道美味。充分反映其民族爽朗豪气的特征。

色、香、味俱全的韩国美食

韩国主食白米饭。常见的菜肴有以肉、鱼、豆腐、蔬菜等炖煮的火锅;以及韩国特有的营养丰富的泡菜;另外用韩国式的调味佐料拌制而成的各类小菜。

韩国人爱吃辣椒,家常菜里几乎全放入辣椒,所以韩国菜馆里所用的佐料基本上是辣椒粉与大蒜,在此基础上又加有多种不同风味的调味品,因此韩国菜除了辣味以外,还有独特的色、香、味、令人垂涎三尺。

“韩定食”:宫廷菜传统风味、各式小菜摆满桌面。有用小麦煎饼包裹肉类、蔬菜等八种小菜食用的“九坂板”,以及加放肉类、鱼类、蔬菜、蘑菇炖煮的火锅“神仙炉”。

“石锅拌饭”:白米饭上盖上黄豆芽等蔬菜、肉和鸡蛋等辅料,盛在滚烫的石头锅内,加放适量的辣椒酱后搅拌而食。多种材料的味道相混合形成独特的风味,锅底的锅巴更是一绝。

铁板烧:牛肉和烤牛排在铁板烤熟,以生菜、芝麻叶等蘸辣椒酱或豆瓣酱食用。

泡菜 :是韩国最具代表性的一种食品。有百余种泡菜,主要材料是萝卜、黄瓜等各种蔬菜。鲍鱼、虾酱等也可作调味料,营养丰富。

另外还有泡菜火锅、高丽参鸡汤、包饭套餐、冷面、拌饭等。

美国的快餐文化

美国人以吃西餐为主,一般情况下,早餐喜欢吃各种水果汁和糖油煎饼夹火腿、椒盐小面包、火腿蛋卷、牛奶、咖啡、酸奶、果酱等,午、晚两餐食用拌素菜、酱牛肉、烤鸡、肝泥子、烧花菜、茶肠、红汁鸡块、红汁茄子、煎猪排、煎肉饼、炸虾段、炒肉片、罐焖肉等。

美国人口味特点是咸中带甜,一般以清淡、微辣、稍甜、稍酸等为主,不太喜欢吃肥肉,不爱吃过辣或油腻过重的菜肴,不爱吃蒸的和红烧食品,忌吃各种动物内脏和脚。但鸡、鸭、鱼、肉、禽蛋、海味和野味,其中特别是火鸡、牛肉和鹅,则是美国人普遍爱吃的动物性食品。

快餐是现代美国的典型饮食,其中又以“汉堡包”、“馅饼”、“热狗”最为常见且最为著名。“汉堡包”即圆形面包中间夹牛肉、鸡肉、鸡蛋等方便饮食品;“馅饼”又叫意大利烘馅饼,它我馅一般是用鸡肉、牛肉、火腿、香肠、香菇、葱头、奶油等拌成;“热狗”则是夹有香肠的面包。

德国美食 啤酒、面包、香肠种类繁多

德国厨师善于吸收其他外来饮食特色,在博采亚、欧、美众家烹调特色的基础上,也可做也美味可口的佳肴。德国的餐饮业在近几十年中达到很高的水平,从五花八门的冷热饮小吃店、小餐馆、小酒馆到豪华的星级宾馆饭店遍布全国各地,各种风味一应俱全。那诱人的色泽、扑鼻的香味吸引人们一次次掏出钱包,以饱口福。

德国的传统菜肴

如果你周游德国,便可以有机会品尝到丰富多彩,极具特色的地方美味。当你坐在具有传统特色的古堡式餐馆中,要上一份杜松子酱汁,外加填梨子、油炸马铃薯子,再配上菊苣核桃仁色拉,一杯葡萄,享受这样一顿营养丰富、色香味美的晚餐,确是一件很惬意的事情。每一位萨克森人在饮食上都知道一条鱼须游三次,即在水里、黄油里、葡萄酒里游过后才能被端上餐桌。葡萄酒渍鲤鱼是萨克森人喜爱的周日菜肴。巴伐利亚的正宗烤猎肉加酸菜、巴登人的斑鳟鱼片等等,都是具有地方特色的风味佳肴。

香肠、面包品种繁多

如果你想在德国吃香肠,那算找对了地方。估计德国香肠有1500多种,其中仅水煮小香就有780多种,最受欢迎的要算是润口的肉肠,原肠类包括耐贮腊肠和调味浓厚的瘦肉香肠。此外,水煮肠中还包括60种不同的肝和风味特色肠,如著名的普法尔茨灌肠。吃香肠必有面包与之相配,在面包的生产方面德国也可称得上是质量和数量的世界冠军。在德国,面包有用精粉做的,也有用黑麦、燕麦、精粉与杂粮掺加和在一起的混合面做的。德国每天出炉的芳香扑鼻的小面包、角形小面包、

啤酒、葡萄酒的国度

德国的啤酒、葡萄酒在全世界享有盛名。德国是世界饮酒大国,酒类年消耗量居世界第二位,其中啤酒的销量居世界首位。啤酒、葡萄酒是德国家家必备的饮料,朋友相聚必有酒来助兴。德国的气候条件很适合葡萄的生长,全国有13个葡萄种植区、60个大型种植场、2600个小型种植地,主要集中在德国西南部和北部的阿尔河、莱茵河七峰岭及摩泽河两岸。这里山青水秀、气候怡人。最大的葡萄种植区诺依施塔特拥有2000顷葡萄园,在这里绿油油的葡萄架一眼望不到头,整个空气中都弥漫着诱人的葡萄清香。一串串芳香扑鼻的葡萄,红艳艳地闪着晶莹的亮光,令人垂涎,摘一颗放在嘴里蜜汁浸齿,香溢舌间。上等的葡萄酿造出优质的名酒。

海产品味道鲜美 澳大利亚美食

在澳大利亚,你不仅可以享受到独具特色的当地美食,还能品尝来自全球不同文化的风味小吃。澳大利亚的传统饮食来源于英国,现正处在变革之中,澳大利亚的饮食受到地中海、亚洲、中东饮食的影响,鱼和海鲜成为澳大利亚饮食的特色。

澳大利亚传统快餐是英国风格的炸鱼片和炸薯条(FISH & CHIPS)。但是,美国的麦当劳、必胜客、肯德基和中国的炒饭及意大利披萨饼占领了大部分澳大利亚快餐市场。

澳大利亚是一个富庶的国家。周围广阔的海域为这个国家的人们提供了取之不尽用之不竭的水产资源。硕大的龙虾个头有近2公斤之多。各种海产品味道鲜美,应有尽有。由于澳大利亚没有太多的工业,水域没有被污染,很多水产品都可以生食,绝对不会损坏身体,象大龙虾和海蛎,加上从日本的法律保护野生动物。令人不得其解的是,饭店里却能吃到鳄鱼、袋鼠和驼鸟的肉。鳄鱼肉软软的,没点劲道,袋鼠肉有点象羊肉,膻气很重;驼鸟肉象牛肉,撕扯不动。不知在这么严格的国家法律保护下,这些珍奇的动物是怎么被辗转运到饭店里来的。

澳洲畜牧业发达,因此牛、羊肉类新鲜味美。而昆士兰州、北领地则以鳄鱼、袋鼠、水牛等肉类为主。而环海的城市则以海鲜为大宗,尤其以雪梨的生蚝(或龙虾)、昆士兰州的蟹及鲱鱼、南澳洲与西澳洲的大龙虾、北领地的肺鱼包对虾(Barramundi)最有名。

荷兰 世界最大的奶酪生产国

荷兰人的主食是面包。早、午两餐一般都是冷餐。早餐多为面包涂油或奶酪,加牛奶或咖啡;午餐也很简单,大多是面包夹火腿,喝加咖啡的奶或凉牛奶。晚餐是荷兰人的正餐,只有晚餐才一本正经地在餐桌上铺上台布,放上餐巾、刀叉、汤匙、杯碟与调味品等。通常晚餐有汤、蔬菜、牛排之类。

奶酪是荷兰的特产,荷兰人喜欢把干奶酪切成片夹人面包,有时则把奶酪研成粉末放入汤中。荷兰人的甜食主要是牛奶蛋糊、炖水果加奶油、薄饼或苹果馅饼等。荷兰人不喜欢喝茶,平时以牛奶解渴。

荷兰人习惯将去骨肉蒸、煨、煎,一般不炒不烤。比如他们喜欢的“奶油煎牛排”,就是将牛排放在平底锅里略微煎一下就拿出来,放在盘子里,再加上精盐、胡椒粉、番茄酱等调味品,牛排切开时必须带血丝才认为是上品。荷兰人炒蔬菜时不加油盐调料,而是用奶油、肉汁混合浇在菜上。做土豆时,先加少许水慢慢烧干,再放进平底锅内压成薄片。

每年的10月3日是荷兰的解放纪念日,这一天荷兰人都要做一道“国菜”。他们把胡萝卜、土豆和洋葱混合烹制,再加上些牛排等荤腥,就成为节日里必吃的一道“国菜”。这一天,他们还要吃用豌豆、猪肉、火腿和腊肠做的汤。一种用土豆混和蔬菜配制的熏肠也是节日里的风味菜。

如水般温柔的日本料理

日本菜发展至今已有三千多年的历史。据考证,日本料理借鉴了一些中国菜肴传统的制作方法并使之本土化,其后西洋菜也逐渐渗入日本,使日本料理从传统的生、蒸、煮、炸、烤、煎等基础上逐渐形成了今天的日本菜系。

日本人把菜肴叫做“料理”,日本料理最大的特点是以鱼、虾、贝等海鲜为主要原料,而且有不少东西是生吃的。日本莱很重色、形、味的三者统一。日本人尤其注重菜肴的色彩和形态的美,味道则更多的偏于清淡,不尚油腻。

日本料理的特色:生、冷、油脂少、种类多、注重卖相。日本料理又称“五味、五色、五法”料理。五味是甘、酸、辛、苦、咸;五色是白、黄、青、赤、黑;五法就是生、煮、烤、炸、蒸。

日本料理,在行的“美食家”认为,日式酱汤、三文鱼刺身、天妇罗、烤鳗鱼、秋刀鱼、寿司、色拉是不可不吃的,不然就算不上丰盛了。

日本料理的寿司是用优质大米,煮熟后回冷,然后倒入特制米醋,拌匀,密封一夜,然后用来制成寿司。吃寿司,口味应由淡而重,先吃生鱼片后吃寿司,这样能更好地品味生鱼片的美味。日本人讲究“冷品趁冷吃,热品趁热吃”。不要一口气点很多生鱼片,生鱼片在常温下暴露过久,口感会变。

吃什么餐配什么酒在吃的艺术中很有讲究,吃日本料理当然离不开日本酒。日本酒中,“冷酒”最高档,其次是“烧耐”、“清酒”,十分甘洌爽口,在盛夏更是犹如甘露。

后来有人这样评价日本菜:它极其讲究形与色,极工盛器,配合食物,造型美轮美奂,每一道菜都犹如中国的工笔画,细致入密,更有留白,让人不忍下箸。但却都是冷冷的,决不以香气诱人,一如日本的艺妓,冷艳异常,更如大和民族,外表就是一脸冷毅,总是拒人于千里之外,而且骨子里矜傲异常,饮食文化总是能反映一个民族的特点,日本料理当然也是如此。日本料理就如同温柔似水的日本女子,在秀色可餐和可餐秀色之间,让人们对日本的文化有一种爽朗却又朦胧的感觉。

典雅高贵且浓重朴实的意大利美食

意大利民族是一个美食家的民族,他们在饮食方面有着悠久历史,如同他们的艺术、时装和汽车,总是喜欢精心制作。意大利美食典雅高贵,且浓重朴实,讲究原汁原味。意大利菜系非常丰富,菜品成千上万,除了大家耳熟能详的比萨饼和意大利粉,它的海鲜和甜品都闻名遐迩。源远流长的意大利餐,对欧美国家的餐饮产生了深厚影响,并发展出包括法餐、美国餐在内的多种派系,故有“西餐之母”之美称。

意大利人对西餐文化贡献颇多。公元1533年,意大利公主凯瑟琳·狄·麦迪奇下嫁法国王储亨利二世时,带了30位厨师前往,将新的食物与烹饪方法引介至法国。法国人则将两国烹饪上的优点加以融合,并逐步将其发扬光大,创造出当今最负盛名的西餐代表——“法国菜”。其次,意大利人发明餐用叉子,为餐桌上的文化立下新的批注。意大利烹饪以世界精美菜肴著称,它与法国烹饪不同,具有自己的风格特色。

菜肴注重原汁原味,讲究火候的运用。

意大利菜肴最为注重原料的本质、本色,成品力求保持原汁原味。在烹煮过程中非常喜欢用蒜、葱、西红柿酱、干酪,讲究制作沙司。烹调方法以炒、煎、烤、红烩、红焖等居多。通常将主要材料或裹或腌,或煎或烤,再与配料一起烹煮,从而使菜肴的口味异常出色,缔造出层次分明的多重口感。意大利菜肴对火候极为讲究,很多菜肴要求烹制成六、七成熟,而有的则要求鲜嫩带血,例如:罗马式炸鸡、安格斯嫩牛扒。米饭、面条和通心粉则要求有一定硬度。

融合地中海和东方烹饪的精华 西班牙

西班牙菜肴具有独特的风味,它融合了地中海和东方烹饪的精华,你完全可以通过这些菜中浓郁的橄榄油味和喷香的蒜茸味识别西班牙菜。最具有代表性的西班牙名点

最具有代表性的西班牙名菜paella闻名于世:先用橄榄油把鱼类、贝类、蔬菜类炒过,再和米一起煮,等到米粒煮到松软为止,其风味绝佳 ,令人垂涎。 西班牙餐桌上的主角,有鳕鱼、虾、牡蛎等等等等,此外还有火腿、蜗牛、鸡、鸭、肉排。一些营养丰富的蔬菜、水果、粗粮也是西班人饮食结构中的重要组成部分;当然,还有各式各样精致美味的小甜点,去了那儿,一定要抵制住诱惑哦。

世界三大菜系之一 法餐

法餐是世界三大菜系(中国菜、法国菜、土耳其菜)之一,西餐中最有地位的菜,是西方文化的一颗明珠。

法国菜的特点是选料广泛,用料新鲜,滋味鲜美,讲究色,香,味,形的配合,花式品种繁多,重用牛肉蔬菜禽类海鲜和水果,特别是蜗牛,黑菌,蘑菇,芦笋,洋百合和龙虾,法国菜肴烧得比较生,调味喜用酒,菜和酒的搭配有严格规定,如清汤用葡萄酒,火鸡用香槟。

法国菜的上菜顺序是,第一道冷盆菜,一般沙丁鱼,火腿,奶酪,鹅肝酱和色拉等,其次为汤,鱼,再次为禽类,蛋类,肉类,蔬菜,然后为甜点和馅饼,最后为水果和咖啡,比较有名的法国菜是鹅肝酱,牡蛎杯,焗蜗牛,马令古鸡,麦西尼鸡,洋葱汤,沙朗牛排,马赛鱼羹。

法国美食的特色在于使用新鲜的季节性材料,加上厨师个人的独特的调理,完成独一无二的艺术佳肴极品,无论视觉上、嗅觉上、味觉上、触感上,都是无与伦比的境界,而在食物的品质、服务水准和用餐气氛上,更要求精致化的整体表现。

范文四:世界美食地图 投稿:苏舿艀

世界美食地图,吃货必看的12部经典“写食”电影

美好的食物绝对是有“灵魂”的,而美食“唤醒”的不仅仅只是我们的味蕾,而是那种瞬间能让我们落泪的东西。吃货们的理想,不过是走遍全世界,吃遍全天下的美食。我们为你搜罗了有关世界各地最具代表性的美食的电影,让你“面朝美食,胃口大开。”

【第一站:日本寿司】寿司之神 一旦选好了职业,就该全身心的投入。就如同剧照里所写的那句话:You must fall in love with your work。最简单的食材,却有最丰富的味道。日本人不论何种行业总有能力上升到“道”的境界,无他,唯“认真”二字。

【第二站:日本乌冬面】乌冬 “以食物为题材的文学作品,最重要就是让观看的人产生„同吃‟的念头,看完这部片子,我在半夜里冲进附近的日式小馆,要了一份乌冬面。”(via 皮皮)

【第三站:韩国料理】食客 韩国料理予人粗中带细之感,没有花巧雕饰与繁杂工序,自然纯朴却别有风味。做为料理电影,片中的料理戏虽然相对弱了点,但“一碗让人落泪的牛肉汤”赚取观众味觉的同时,也赚取了眼泪。

【第四站:韩国泡菜】食客2:泡菜战争 “每个人的心中都有一种妈妈的味道,但是每一种味道都不一样。”“电影之于美食,犹如导游之于购物,看完第二天中午就去食堂点了辣白菜。”

【第五站:新加坡海南鸡饭】海南鸡饭 说起新加坡的美食,一道是肉骨茶,一道便是海南鸡饭。海南鸡饭是从中国海南来到新加坡的早期移民的菜色。如果去到新加坡,一定要记得去吃一次黎记的海南鸡饭。

【第六站:意大利菜】美食、祈祷和恋爱 如果你的生活也如同片中的朱莉娅•罗伯茨一样陷入了僵局,不如去周游世界。“一个人真正的生活平衡,也许就是Eat、Pray、Love。”去意大利吧,品味意大利美味的同时,与意大利男人来场浪漫的邂逅。

【第七站:法国大餐】美味情缘 以用料取胜的法国菜除了鹅肝和松露,还有黄油。如凯瑟林•泽塔•琼斯在片中所说的那样,法国菜的三大关键词就是黄油、黄油,还是黄油。

【第八站:法国料理】朱莉与朱莉娅 “一个博客,365天,524道菜,灰心沮丧的朱莉偷师朱莉娅的《精通法国烹饪的艺术》,在这个过程中找寻自我,重拾生活的信心与美好。”

【第九站:德国菜】心灵厨房 影片获得2009年第66届威尼斯电影节评委会大奖。在片中你能看到的除了各式美味养眼的德国美食,还有阿金式的轻松幽默、浪漫励志。

【第十站:英国菜】吐司 “在我还年少的时候,生活甘甜得像舌尖的雨水。”英国菜以简单著称,即便是烤面包片,也能吃出“腐国”特有的味道。

【第十一站:中国蛋炒饭】蛋炒饭 “三十年倏忽而过,他还是那个又笨又呆的王大卫,却终于懂了父亲所说蛋炒饭的秘诀,切个葱花要慢,翻炒米饭要慢,掂起勺子也要慢,慢慢慢,所有的感情都沁入到一颗颗米粒,所有的岁月沉淀到味蕾里,当蛋炒饭充满了生活气,焉能不打动你的心肝脾胃呢?”

【第十二站:中式拼盘】饮食男女 最后还是回到中国,结束我们的“美食之旅”。“人这一辈子,怎么也不能像做菜一样,把所有的材料都集中起来才下锅。”李安的《饮食男女》借由这些菜品丝丝入扣的传达了中国传统文化里的精髓。

范文五:世界各地美食介绍 投稿:刘斓斔

Barbecue

Square

Brazilians were the first to raise cattle in South America, imported from Cape Verde to São Paulo in the

1530s. Churrasco (pronounced

shoo-RAS-koo) or Brazilian

barbecue was the traditional

staple food of the gaúchos or

cowboys of Southern Brazil for

centuries before it spread to

Rio de Janeiro and São Paulo. It

has become very fashionable and there are excellent churrascarias

(restaurants specializing in Brazilian barbecue) all over Brazil and around the world. These are called churrascaria de rodízio because waiters move from table to table bringing different types of meats on skewers from which they slice portions onto your plate. In

Rio de Janeiro, you may want to try

Esplanada Grill or Porcão, both located in

Ipanema and the brand new and very

sophisticated Giuseppe Grill in Leblon (for

address, check our Little Black Book). If you are a vegetarian, you castill accompany your friends to churrascarias; as a rule, they have fantastic salad buffets too.

Schmierkuchen

Schmierkuchen is a German-Bohemian cottage cheese cake. Using sugar, flour, shortening, and yeast, a pie crust is created and allowed to rise. The dough is then rolled flat and placed inside a pie plate, again being left to rise. When the crust is double in size, a mixture of cottage cheese and

butter is placed in the crust and a garnish of fruit is smeared on top. Most often the fruit of choice is prunes that have been pitted, mashed, and

sweetened to taste. The cheesecake is then baked until it is golden brown

and served with many summer meals.

Sauerkrau

t

A dish known as "sour cabbage" probably does not sound appetizing, but

many Germans and

German-Americans

find it rather

enjoyable. To make

sauerkraut, one

thinly shreds

cabbage which is

then mixed with salt

and placed into a

large container

(barrels were used

originally). The container is covered with cheesecloth or muslin, then with a heavy lid to ensure that the cabbage is not exposed to the air. The

cabbage should be left to ferment in its own juices for 3 to 6 weeks, although brine may need to be added if it is starting to dry out.

After it has fermented for several weeks, the sauerkraut is then ready to be eaten. It is simmered on the stove and is often prepared with sausage or pork and accompanied by dumplings.

History of

Pasta

Nothing says Italy like its food, and nothing says Italian food like pasta. Wherever Italians have immigrated they have brought their pasta and so today it is basically an international staple. Unlike other ubiquitous Italian foods like Pizza and tomato sauce, which have a fairly recent history pasta may indeed have a much older pedigree going back hundreds if not

thousands of years. To begin to unravel the long an often complex world of pasta we have to look at its origins and some of the myths surrounding this now worldwide food.

Many schoolchildren were taught that the Venetian merchant Marco Polo brought back pasta from his journeys in China. Another version states that Polo discovery was actually a rediscovery of a foodstuff that was once popular in Italy in Etruscan and Roman times. Well Marco Polo might have done amazing things on his journey but bringing pasta to Italy was not one of them, it was already there in Polo's time. There is some evidence of an Etrusco-Roman noodle made from the same durum wheat as modern pasta called "lagane" (origin of the modern word for lasagna). However this food, first mentioned in the 1st century AD was not boiled like pasta, it was cooked in an oven. Therefore ancient lagane had some similarities, but

cannot be considered pasta. The next culinary leap in the history of pasta would take place a few centuries later.

Pasta Today

It is estimated that Italians eat over sixty pounds of pasta per person, per year easily beating Americans, who eat about twenty pounds per person. This love of pasta in Italy far outstrips the large durum wheat production of the country; therefore Italy must import most of the wheat it uses for pasta. Today pasta is everywhere and can be found in dried (pasta secca) and fresh (pasta fresca) varieties depending on what the recipes call for. The main problem with pasta today is the use of mass production to fill a huge worldwide demand. And while pasta is made everywhere the product from Italy keeps to time-tested production methods that create a superior pasta.

Dried Pasta

There are roughly 350 different shapes and varieties of dried pasta in Italy, even more counting regional differences. Shapes range from simple tubes to bow ties (farfalle, which actually means "butterfly"), to unique shapes like tennis rackets (racchette). Many, but not all of these types are usually available wherever pasta is made. By Italian law dried pasta must be made with 100% durum semolina flour and water, a practice that all but the worst quality pasta makers worldwide have since adhered to. However there are two factors in dried pasta from Italy that make it typically better than most other products: extrusion and drying methods.

Dried pasta, especially the more complex shapes (such as radiatore) are designed for grabbing and holding onto sauces. Dried tube pasta (ziti or

penne) often has ridges or slight abrasions on the surface to hold onto the pasta sauce as well. These ridges and bumps are created during the

extrusion process, when the pasta is forced from a copper mold and cut to desired length before drying. These molds, while expensive and prone to wear are favored for making the best dried pasta. However most

producers worldwide use steel molds that produce pasta that is too smooth to hold onto sauce. Fortunately more pasta makers outside of Italy are

starting to use the older style copper molds.

After the pasta is cut it must be dried using a process of specific

temperature and time. This is another area where mass produced pasta falls short of good Italian pasta made the correct way. The mass produced pastas are dried at very high temperatures for a shorter time than quality pasta. Traditional pasta is allowed to dry slower, up to 50 hours at a much

lower temperature. It is after the pasta is fully dried that it is packaged. The result is a product with a much better mouth-feel, quicker cooking time, and superior sauce holding noodles.

Fresh Pasta

Essentially all pasta starts out as fresh

pasta but some is made to be eaten "soft".

Fresh pasta can be made with slightly different ingredients than the dried variety. Many northern regions of Italy use all-purpose flour and eggs while southern Italy usually makes theirs from semolina and water but it depends upon the recipe. Serving pasta that is made fresh that day shows a great deal of care in preparation and a high level of pride in the

household's culinary skills. However fresh pasta is not inherently better than dried pasta, it is just different and is used in different situations. Some types of pasta are served only fresh, others only dried and some others can have fresh and dried versions. It is in this case that it can be argued that fresh is better than dried pasta. Fresh pasta has been made in households throughout Italy for generations but the region of

Emilia-Romagna has the reputation of making the best. Here fresh pasta is often served with cream sauces or a simple sauce of butter and sage while light tomato sauces are reserved for the summer months. Following the

simple but important rule of using fresh local ingredients, the Piedmontese serve their fresh pasta with a butter sauce covered with slices of

decadent local black truffles. Wherever you are in Italy, being served

fresh homemade pasta is a real treat as you can be assured that the pasta was made that day and will have a taste that will make you rethink notions of what good pasta is.

History of Ice

Cream in Italy

gelato ice cream

A common belief is that Marco Polo brought ice cream back to Italy from his adventures in China. However just like the story of his introduction of pasta to Italy, there are problems with the story. It is generally assumed

that either China or ancient Persia were among the first cultures that developed a dessert made from fruit and either shaved ice or mountain snow. However similar discoveries must have been made by numerous cultures that had access to ice and something sweet to add to it.

Evidence does suggest that is was in fact China that made the first

so-called Ice Cream makers, using rock salt to increase the hardness of the dessert. These first ice creams were not ice cream at all since there was no milk or cream in it and more resembled sorbet or Italian Ice. Roman Emperors were known to have enjoyed these types of desserts centuries before Marco Polo. So the great explorer may not have introduced ice

cream, but Italy does play an important role in introducing frozen desserts including ice cream, to Europe.

Ice Cream: Sorbetto, Granita and Italian Ice

All three are more ice and flavorings rather than real ice cream, but have a long history of enjoyment in the ancient world. It is most likely that these desserts were introduced to Southern Italy by the Arabs, who also

brought sugarcane. The Arabs used mountain snow and fruit juice to make Sharbat, the ancestor to Italy’s Sorbetto and known elsewhere as sorbet or Sherbet.

gelato italian ice cream

In Sicily, a dessert made of course ice, sugar and flavorings known as Granita is probably the closest to the original Sharbat as it has a more slush-like consistency than Sorbetto. Today commercial Sorbetto and Sherbet can contain small amounts of milk, but many are still made with only fruit juice or syrups and ice, known to Americans as Italian Ice. These frozen desserts became very popular throughout Europe by way of France, and the arrival of Catherine de Medici’s troupe of Italian chefs. However there would be one more innovation before these Sorbets became true Ice Cream.

Ice Cream: Gelato

It would take a few centuries before milk or cream started to be added to these ice desserts, thus creating what we now know as Gelato and Ice

Cream. Just as with the Pizza, it is the Neapolitans that are credited with creating the first true ice creams, which appeared in an 18th century

cookbook. Once dairy had been introduced, each nationality put their own stamp on Ice Cream, with Italy creating the flavor explosion known as Gelato.

gelato ice cream italy

The differences between Italian Gelato and Ice Cream are slight, but make all the difference in flavor and texture. Gelato is made with milk, sometimes skim-milk as opposed to cream which gives Gelato a much lower milk fat content. Less milk fat allows the flavors of Gelato to really stand out compared to the more blended flavors of Ice Cream. Gelato’s flavor is helped by the fact that it has less air whipped into than Ice Cream, making it much denser. Even the serving of Gelato is different than Ice Cream since is served with a softer consistency, more along the lines of

soft-serve Ice Cream. Fans of Ice Cream are often surprised as just how flavorful Gelato can be and the ultimate chocoholic might find themselves in love with one of the vibrantly colored fruit flavors.

While Italy cannot take credit for truly inventing Ice Cream, it has

arguably done more for the evolution of iced desserts than any other culture. It was in Italy that the ancestors of Ice Cream and Gelato

transformed into more than just regional treats. With such a history of Ice Cream innovation, it is doubtful that Italy is done creating frozen masterpieces yet.

History of Pizza

Pizza: The Soul of Italy

Pizza - New York style in wood oven

There are not too many nations that can say their national dish has become an international phenomenon. Italy has two such dishes, pasta and of

course pizza. In America pizza usually falls into two categories: thick and cheesy Chicago style or thin and more traditional New York pizza. In Italy pizza also falls into two distinct categories: Italian pizza and the rest of the world. It might seem silly considering the basic ingredients, but one taste of a true Italian pizza and that's it. You will never feel the same about this simple and delicious food again.

Pizza in its most basic form as a seasoned flatbread has a long history in the Mediterranean. Several cultures including the Greeks and Phoenicians ate a flatbread made from flour and water. The dough would be cooked by placing on a hot stone and then seasoned with herbs. The Greeks called this early pizza plankuntos and it was basically used as an edible plate when eating stews or thick broth. It was not yet what we would call pizza today but it was very much like modern focaccia. These early pizzas were eaten from Rome to Egypt to Babylon and were praised by the ancient historians Herodotus and Cato the Elder.

Pizza Origins

The word "pizza" is thought to have come from the Latin word pinsa,

meaning flatbread (although there is much debate about the origin of the

word). A legend suggests that Roman soldiers gained a taste for Jewish Matzoth while stationed in Roman occupied Palestine and developed a similar food after returning home. However a recent archeological

discovery has found a preserved Bronze Age pizza in the Veneto region. By the Middle Ages these early pizzas started to take on a more modern look and taste. The peasantry of the time used what few ingredients they could get their hands on to produce the modern pizza dough and topped it with olive oil and herbs. The introduction of the Indian Water Buffalo gave pizza another dimension with the production of mozzarella cheese. Even today, the use of fresh mozzarella di buffalo in Italian pizza cannot be substituted. While other cheeses have made their way onto pizza (usually in conjunction with fresh mozzarella), no Italian Pizzeria would ever use

the dried shredded type used on so many American pizzas.

The introduction of tomatoes to Italian cuisine in the 18th and early 19th centuries finally gave us the true modern Italian pizza. Even though

tomatoes reached Italy by the 1530's it was widely thought that they were poisonous and were grown only for decoration. However the

innovative (and probably starving) peasants of Naples started using the supposedly deadly fruit in many of their foods, including their early pizzas. Since that fateful day the world of Italian cuisine would never be the same, however it took some time for the rest of society to accept this crude peasant food. Once members of the local aristocracy tried pizza they

couldn't get enough of it, which by this time was being sold on the streets of Naples for every meal. As pizza popularity increased, street vendors gave way to actual shops where people could order a custom pizza with many different toppings. By 1830 the "Antica Pizzeria Port'Alba" of

Naples had become the first true pizzeria and this venerable institution is still producing masterpieces.

The popular pizza Margherita owes its name to Italy's Queen Margherita who in 1889 visited the Pizzeria Brandi in Naples. The Pizzaioli (pizza

maker) on duty that day, Rafaele Esposito created a pizza for the Queen that contained the three colors of the new Italian flag. The red of tomato, white of the mozzarella and fresh green basil was a hit with the Queen and the rest of the world. Neapolitan style pizza had now spread throughout Italy and each region started designing their own versions based on the Italian culinary rule of fresh, local ingredients.

Italian Traditional Pizza

The Pizza Margherita may have set the standard, but there are numerous popular varieties of pizza made in Italy today. Pizza from a Pizzeria is the recognized round shape, made to order and always cooked in a wood fired oven. Regional varieties are always worth trying such as Pizza Marinara, a traditional Neapolitan pizza that has oregano, anchovies and lots of garlic. Pizza Napoli Tomato mozzarella and anchovies. Capricciosa: a topping of mushrooms, prosciutto, artichoke hearts, olives and ½ a boiled egg! Pizza Pugliese makes use of the local capers and olives of the area while Pizza Veronese has mushrooms and tender Prosciutto crudo. Pizzas from Sicily can have numerous toppings ranging from green olives, seafood,

hard-boiled eggs and peas.

Pizza Capricciosa

Besides regional styles there are several varieties that are popular

throughout Italy. Quattro Formagi uses a four cheese combination using fresh mozzarella and three local cheeses such as Gorgonzola, ricotta and parmigiano-reggiano. Italian tuna packed in olive oil is also a popular topping along with other marine products like anchovies, shellfish and shrimp.

Quattro Stagioni is a pizza (similar to the Capricciosa) that represents the four seasons and makes a good sampler pizza with sections of artichokes, salami or Prosciutto cotto, mushrooms, and tomatoes. In Liguria you may find pizza topped with basil pesto and no tomato sauce. Of course there are hundreds more to discover and all of them are delicious, not to mention the other members of the pizza family.

New Trends in Pizza

Pizza pomodoro pachino e rughetta

In the past few years a pizza with pomodoro pachino and rughetta ( cherry Tomato and arugola ) became extremely popular. Also mozzarella di bufala is becoming the 'choice' for better pizza.

Other Types of Pizza: Pizza al taglio also known as Pizza rustica is sold everywhere in Italy, usually by weight and often piled with marinated

mushrooms, onions or artichokes. This style of pizza is cooked on a sheet pan at street stalls and makes a good quick lunch. Focaccia resembles the earliest pizzas being without tomatoes or cheese but covered in olive oil, caramelized onions and other savory toppings. Sfincione is a thick Sicilian sheet pizza that uses tomato sauce, anchovies (usually anchovy paste) breadcrumbs and caciocavallo (or another local variety) cheese. Italian calzones are ( no surprise here !) smaller than their American cousins and are often filled with either meats or fresh vegetables (a favorite is spinach) and mozzarella. A newer trend that is gaining popularity is the emergence of sweet pizzas and traditional Italian pizzerias are trying to

accommodate this trend by using unique ingredients. These dessert pizzas often have flavor combinations such as Nutella, honey, fruit jam, yogurt, even mustard and liquor.

One thing to keep in mind when ordering pizza in an Italian pizzeria is that the product is personal size. Each person at a table should order their own individual pizza - one bite will explain why. In certain areas outside Italy, there are a few piazzioli who keep to their homeland traditions as best they can with the ingredients they have, but it really isn't the same. In the end there is no going back once you try a real Italian pizza, no delivery or frozen product will ever stimulate your taste buds the way a real pizza will.

范文六:世界美食英文版 投稿:卢悯悰

Must-Try Foods of the World

Safety is the usual choice for global travelers when faced with a menu of unknown dishes. But a great meal transcends all cultural boundaries, and sharing the food of your host country is the best way to connect with its people and culture.

对于国际旅行者来说,当看到菜单上面都是自己不知道的菜肴时,他们往往会选择自己认为安全的食物。但是美食是超越所有文化界限的,品尝当地的食物是融入当地文化以及与当地人交流的最佳方式。

Argentina 阿根廷

This South American nation is best known for beef and empanadas1, but there’s so much more to explore. Believe it or not, the ice cream here is among the best in the world, and Dulce de Leche and malbec2 flavors are absolute must-haves. If you’re in the mood for cheese, don’t leave without sampling provoleta – a smoky provolone3 sprinkled with oregano. As for native Andean cuisine, locro, a hearty stew of corn, beans, squash and meat, is delicious.

这个南美洲国家的牛肉和肉馅卷饼很出名,不过还有更多美食等你尝试。不管你相不相信,这里的冰激淋在世界上数一数二,其中牛奶焦糖口味和马尔白克口味冰激淋是一定要品尝的。如果你喜欢奶酪,那你就不能错过品尝奶酪烤饼——一种撒了牛至叶粉的烟熏味波萝伏洛干酪。而安第斯山当地的菜肴炖肉汤——一种玉米、豆子、南瓜和肉一起炖的丰盛菜肴——非常美味。

Brazil巴西

No culinary trip here is complete without a visit to the state of Bahia. First thing to order: Moqueca de peixe, a fish (and sometimes shrimp) stew made with tomatoes and coconut milk. For a satisfying weekend lunch – not unlike American brunch – feijoada4, a heavy stew of beans, meat and sausage, served with rice, can be found all over Brazil. If you’re looking for something lighter, fresh grilled fish with tomato-and-onion salad coupled with a couple of Brahma5 beers is a perfect beach meal.

如果没有去巴伊亚州,那么你在巴西的美食之旅就不完整。第一道要点的菜是炖鱼,就是将鱼(有时还有虾)和西红柿以及椰子汁一起炖。像美国的早午餐一样,丰盛的周末午餐巴西炖菜——豆子、肉和香肠一起炖,配上米饭——在整个巴西都能品尝到。如果你想要品尝一些较清淡的菜肴,鲜嫩的烤鱼、西红柿洋葱色拉,再配上几瓶博浪啤酒简直是一顿完美的海滩餐。

China中国

In Beijing the restaurants in the alleyways of Qian Men are renowned for hot pot, or huo guo. Here you’ll find the streets are lined with boiling pots filled with soup ingredients. Its excellent selections range from Mongolian specialties – best known for lamb and mutton dishes – and spicy Szechuan.

Some 600-plus miles away, Shanghai is best known for its street food, especially soup dumplings. But don’t stop there, Shen jian bao, steamed pork bun, makes for a perfect for snack, while jian bing, egg-based crepes with a bean sauce or chili smear, is a local power breakfast.

北京前门胡同里的餐馆以火锅而闻名。在这里,你会发现街道上到处都是装满汤底的沸腾锅子。可供选择的美味火锅有内蒙古特色火锅——最有名的是羔羊肉和羊肉火锅,以及辛辣的四川火锅。

大概600多英里以外的上海的美食以街边小吃而闻名,特别是灌汤包。不过可不只有灌汤包,还有生煎包——一种蒸熟的猪肉包——是一种很棒的小吃,而煎饼——以鸡蛋为主料做成的薄烤饼,抹上豆瓣酱或辣椒酱——也是当地非常有名的早餐。

India印度

Word of advice: Avoid street food. Try to score an invite to a local dinner table rather than settle for street vendors. Many locals are vegetarian, but Indian cuisine includes a variety of delicious meat and seafood. Grilled minced lamb, seekh kebabs, are the staple of Tandoori6 cooking, while the nation’s coastal regions are renowned for masala (spiced) fish or prawns. Natives advise caution when eating seafood during the monsoon months of June to August due to the increase in water-borne diseases.

While India conjures up images of curries, local specialties are worth digging around for. In North India, never say no to chaat or paani-puri. These delicious crispy crackers are dressed up with condiments7 of the sweet and spicy variety. If you’re in the south, don’t leave without trying fresh coconut. Traveling tappers climb coconut trees, tap the fruit’s blossom and decant the sap into a bottle. As the day progresses, the liquid becomes increasingly intoxicating, transforming from a light, fizzy drink mid-morning and fermenting into a seriously strong alcoholic drink by evening.

忠告:不要吃街边食物。尽量获得当地人的邀请到其家中品尝美食,而不是只满足于在街边摊贩那里品尝。许多当地人都是素食主义者,不过印度菜肴中囊括了许多美味的肉和海鲜。烤羊肉卷——烤制而成的切碎的羔羊肉——是采用泥炉炭火烹饪法烹制而成的常见食物,而这个国家沿海地区的美食则以咖喱(辣味)鱼或对虾而出名。当地人建议在6月到8月这三个季风月份要谨慎品尝海鲜,因为水传播疾病会增加。

提到印度就会让人想起咖喱,当地有许多特色美食值得你搜寻。在北印度,一定要吃“chaat”或“paani-puri”。这些美味松脆的点心可以加各种甜味和辣味调味品。如果你在印度南部,那么就不能不品尝一下新鲜的椰子。流动采集工人爬上椰子树,轻轻地敲开椰壳,将椰子汁倒入一个瓶子里。放上一天,椰子汁会

变得越来越醇香,上午还是清淡、有气泡的饮料,到了晚上就发酵成浓烈的酒精饮料。

Italy意大利

Pizza not exotic enough for you? The pizza in Naples has a “DOP8” stamp of approval from the Italian government to authenticate it. The ingredients are simply dough and a rich marinara sauce with oregano. Locals say there’s something in the water density in Naples that guarantees you will never have a pizza like it anywhere else in the world.

If you’re lucky enough to be around during the autumn truffle season, try uova con tartufi – fried eggs with truffle oil. It can’t be found on restaurant menus, but chefs from Tuscany and Umbria will know exactly what you mean if you ask for it.

对你来说,比萨不够“意大利”吗?那不勒斯的比萨有意大利政府的原产地保护认证标志以证明它的品质。它的原材料就只有生面团和加了牛至叶粉、味道浓郁的番茄大蒜调味汁。当地人说那不勒斯的水密度有点不一般,这能保证你所品尝的比萨与世界上其他任何地方的比萨都不同。

如果你足够幸运是在秋季松露季节前后来到意大利,那么一定要尝尝加了松露油的煎蛋“uova con tartufi”。虽然餐厅的菜谱上没有这种煎蛋,但如果你点这个食物的话,来自托斯卡纳区和翁布里亚的厨师们肯定知道你点的是什么。

Japan日本

You can get great sushi almost everywhere, so when you’re in Japan it’s worth trying other delicacies. Okonomiyaki, a savory pancake (or Japanese pizza) from Hiroshima, is made with batter, vegetables, seaweed, meat, a sweet sauce resembling Worcestershire9, and Japanese mayonnaise. Other regional delicacies include anago-meshi, or sea eel rice, and tonkatsu ramen from Hakata, a pork-bone white soup with ramen noodles.

你几乎在任何地方都能吃到很棒的寿司,所以到了日本不妨尝尝其他美食吧。御好烧是来自广岛的一种好吃的薄饼(也可称为“日本比萨”),它是由面糊、蔬菜、海藻、肉、类似伍斯特沙司的甜酱和日本蛋黄酱做成的。其他日本地方美食料理还有鳗鱼寿司(鳗鱼饭),博多豚骨拉面——在猪脊骨高汤中下入拉面。

Lebanon黎巴嫩

Many dishes, such as hummus10, a delicious chickpea spread, are pervasive throughout the Middle East. But when you’re in Beirut, don’t leave without trying

mezze, a selection of starters with dips like hummus and the smoky eggplant baba ganoush, fresh vegetables, olives and leavened bread that could be a meal in itself. Lebanese cuisine relies heavily on poultry and meat, especially lamb, grilled or served in a stew. Lebanon also has a growing wine industry, but only order if you’re handed a wine menu; traditional Islamic law generally prohibits drinking alcohol.

黎巴嫩的许多菜肴都风靡整个中东地区,比如鹰嘴豆泥——一种美味的鹰嘴豆酱。但如果你在贝鲁特,就不能错过品尝“餐前小菜”——包括以鹰嘴豆泥、烟熏茄子酱等作为蘸酱的多种开胃菜、新鲜蔬菜、橄榄以及膨松的面包。这种餐前小菜本身就可作为一顿饭。

黎巴嫩的菜肴中有大量家禽和肉类,特别是羔羊肉(可烤制或者是炖制)。黎巴嫩的酒业也在不断发展,但你只能在被递上酒单时点酒,因为传统伊斯兰法律一般禁止饮酒。

Russia俄罗斯

The best meals are worth the money in Russia. If you see solyanka on the menu, don’t hesitate to order. This salty, sour and often spicy soup combined with meat or fish and topped with smetana, Russian sour cream, is delicious.

Borscht and pelmeni (dumplings) are ubiquitously Russian, but experiment with different varieties, such as salmon and wild mushroom pelmeni. Borscht can be spiced up with roasted apples and smoked goose breast. If you find the time, a culinary side trip to Georgia or Armenia in search of Azerbaijaini plov, a spiced rice dish cooked with meat and dried fruit, is worth the journey.

在俄罗斯,上等的美食值得你花钱品尝。如果你在菜单上看到酸辣浓汤,那你一定要点。这个咸、酸,通常还有点辣的汤里有肉或鱼,上面还加了“斯美塔那”——一种俄罗斯酸奶油,非常美味。

罗宋汤和俄罗斯饺子“佩尔米尼”在俄罗斯非常常见,不过你也可以尝尝各种不同的口味,比如鲑鱼和野蘑菇水饺。罗宋汤可以用烘烤过的苹果和熏鹅脯来提味。如果你有时间的话,可以顺便去游览一下格鲁吉亚或亚美尼亚,品尝一种用肉和果脯烹制而成的香米饭“Azerbaijaini plov”,绝对不虚此行。

Spain西班牙

If you’re anywhere in Spain, you must try Manchego. Manchego has an intense flavor, so enjoy it solo with bread, served with olives and meat or accompanied by a full-bodied red wine – a Rioja makes sense.

Barcelona is part of Catalunya, a region in Spain that has a very distinct culture and cuisine. Must-haves include patatas bravas, crisp-fried potatoes with a secret sauce, and mel i mato, a curd cheese and honey dessert cooked in an earthenware pot. Even if you’re rushing on an overnight trip through Barcelona, don’t leave without sampling these two dishes!

如果你身处西班牙的某个地方,你一定要品尝一下蒙契格乳酪。蒙契格乳酪味道浓郁,所以单独配面包吃,配上橄榄和肉,或是配一瓶醇香的红酒就是一种享受——里奥哈红酒是不错的选择。

巴塞罗那是加泰罗尼亚——西班牙一个拥有独特文化和美食的地区——的一部分。不可错过的美食包括:烤辣味马铃薯——香酥土豆加上秘制酱料,蜂蜜奶酪——在一个陶锅中以凝乳酪加蜂蜜制成的甜点。即使你要经过巴塞罗那连夜赶往他处,也不要错过品尝这两道美食!

范文七:不容错过的世界美食 投稿:唐塠塡

  导读:对于国际旅行者来说,当看到菜单上面都是自己不知道的菜肴时,他们往往会选择自己认为安全的食物。但是美食是超越所有文化界限的,品尝当地的食物是融入当地文化以及与当地人交流的最佳方式。  This South American nation is best known for beef and empanada, but there’s so much more to explore. Believe it or not, the ice cream here is among the best in the world, and dulce de leche and malbec flavors are absolute must-haves. As for native Andean cuisine, locro—a hearty stew of corn, beans, squash with meat—is delicious.  这个南美洲国家的牛肉和肉馅卷饼很出名,不过还有更多美食等你尝试。不管你相不相信,这里的冰激凌在世界上数一数二,其中牛奶焦糖口味和马尔贝克口味冰激凌是一定要品尝的。而安第斯山当地的菜肴炖肉汤—— 一种玉米、豆子、南瓜和肉一起炖的丰盛菜肴——非常美味。  No food trip is complete without a visit to the state of Bahia. First thing to order: Moqueca de peixe, a fish (and sometimes shrimp) stew made with tomatoes and coconut milk. For a satisfying weekend lunch—like American brunch—feijoada, a heavy stew of beans, meat and sausage, served with rice, can be found all over Brazil.  如果没有去巴伊亚,那么你在巴西的美食之旅就不完整。第一道要点的菜是炖鱼,就是将鱼(有时还有虾)和西红柿以及椰子汁一起炖。像美国的早午餐一样,丰盛的周末午餐巴西炖菜——豆子、肉和香肠一起炖,配上米饭——在整个巴西都能品尝到。  In Beijing, the restaurants in the alleys of Qian Men are renowned for hot pot, or huo guo. Here you’ll find the streets are lined with boiling pots filled with soup ingredients. Its excellent selections range from Mongolian specialties—best known for lamb and mutton dishes—and spicy Szechuan.  Some 600-plus miles away, Shanghai is best known for its street food, especially soup dumplings. But don’t stop there, Sheng Jian Bao, steamed pork bun, makes for a perfect for snack, while jian bing, egg-based crepes with a bean sauce or chili smear, is a local power breakfast.  北京前门胡同里的餐馆以火锅而闻名。在这里,你会发现街道上到处都是装满汤底的沸腾锅子。可供选择的美味火锅有内蒙古特色火锅——最有名的是羔羊肉和羊肉火锅,以及香辣的四川火锅。  600多英里以外的上海美食则以街边小吃而闻名,尤其是灌汤包。不过可不只有灌汤包,还有生煎包,一种蒸熟的猪肉包,是很棒的小吃;而煎饼,以鸡蛋为主料做成的薄烤饼,抹上豆瓣酱或辣椒酱,也是当地非常有名的早餐。  While India conjures up images of curries, local specialties are worth digging around for. In North India, never say no to chaat or paani-puri. These delicious crispy crackers are dressed up with sauce of the sweet and spice. If you’re in the south, don’t leave without trying fresh coconut. Traveling tappers climb coconut trees, tap the fruit’s blossom and decant the sap into a bottle. As the day progresses, the liquid becomes increasingly intoxicating, transforming from a light, fizzy drink mid-morning and fermenting into a seriously strong alcoholic drink by evening.  提到印度就会让人想起咖喱,但当地有许多特色美食也值得搜寻。在北印度,一定要吃“油炸三角饼”或“炸土豆脆饼”。这些美味松脆的点心可以加各种甜味和辣味调味品。如果你在印度南部,那么就不能不品尝一下新鲜的椰子。流动采集工人爬上椰子树,轻轻地敲开椰壳,将椰子汁倒入一个瓶子里。放上一天,椰子汁会变得越来越醇香,上午还是清淡、有气泡的饮料,到了晚上就发酵成浓烈的酒精饮料。  Pizza is not exotic enough for you? The pizza in Naples has a “DOP” stamp of approval from the Italian government to authenticate it. The ingredients are simply dough and a rich marinara sauce with oregano. Locals say there’s something in the water density in Naples that guarantees you will never have a pizza like it anywhere else in the world.  对你来说,比萨不够“意大利”吗?那不勒斯的比萨有意大利政府的原产地保护认证标志以证明它的品质。它的原材料就只有生面团和加了牛至叶粉、味道浓郁的番茄大蒜调味汁。当地人说那不勒斯的水密度有点不一般,这能保证你所品尝的比萨与世界上其他任何地方的比萨都不同。  Barcelona is part of Catalunya, a region in Spain that has a very distinct culture and cuisine. Must-haves include patatas bravas, crisp-fried potatoes with a secret sauce, and mel i mato, a curd cheese and honey dessert cooked in an earthenware pot. Even if you’re rushing on an overnight trip through Barcelona, don’t leave without tasting these two dishes!  巴塞罗那是加泰罗尼亚——西班牙一个拥有独特文化和美食的地区——的一部分。不可错过的美食包括:烤辣味马铃薯——香酥土豆加上秘制酱料,蜂蜜奶酪——在一个陶锅中以凝乳酪加蜂蜜制成的甜点。即使你要经过巴塞罗那连夜赶往他处,也不要错过品尝这两道美食!

范文八:世界美食宝宝版 投稿:阎群羥

  奥运会,再一次让我们的大地球成为一个小村庄,大家不分种族、民族、语言地聚在一起,举办四年—次的大联欢。而在此,Parents也为家里的小饭桌搞一次盛会,给宝宝—次尝尽天下美食的机会。  下午茶饮品 适合年龄:10个月以上很多水果,如雪梨、苹果、山楂都可以加点冰糖煮成茶,洋甘菊、玫瑰茄也是适合宝宝的饮品,还有夏天都爱的酸梅汤哦。  英国  下午茶起源于这个古老的国度,除了饮品、小食的讲究,下午茶的精髓在于享受那轻松、自在、安静的片刻。夏日的午后,准备一些精致的小点、饮品,放一段悠扬的音乐,捧一本喜欢的书,和孩子一起享受这安静的时光吧。  下午茶点心 适合年龄:1岁以上传统的英式下午茶通常由咸味的三明治、各色甜点、饼干蛋糕、水果等组成。可以根据大人和宝宝的口味喜好进行各种变通。  美国  火鸡肉、汉堡包、薯条、冰淇淋、各色甜点……是的,来自美国的美食既多元又热量高,嘻嘻。值得一提的是,美式沙拉是很健康又美味的一道菜品,通常安排在主食之前,火鸡肉、各式蔬菜、奶酪是沙拉的“主要内容”。  美式沙拉 适合年龄:10个月以上  原料熟火鸡肉、鸡蛋、生菜,西红柿、奶酪等。  做法1 火鸡肉切成小丁,鸡蛋煮熟,西红柿、生菜、奶酪切成小丁。2所有原料放在一起,加入少许橄榄油拌匀即可。  意人利  据说意大利菜肴最早来源于古罗马帝国宫廷,被称为“欧洲大陆烹调之母”,可见饮食文化源远流长。被外人熟知且流传甚广的当属各色意大利面。意大利面取材健康,味道又多变化,是很适合宝宝常吃的美食。  凉拌意面 适合年龄:1岁以上  原料意面,熟鸡肉,西红瓶、西蓝花,柠檬,橄榄油  做法1 意面凉水下锅,加少许盐,大火煮开改小火。煮7~8分钟。捞出过凉水,控干水分,加少许橄榄油拌一拌。2鸡肉、西红柿、西蓝花切成小丁。一起加入意面中,加少许柠檬汁和盐,一起拌匀即可。  澳大利亚  在澳洲,海鲜、野味、自产牛羊肉都是不容错过的特色食材。澳洲牛排配上澳洲芒果,真真的唇齿留香、经典难忘。  香芒牛排 适合年龄:1岁以上原料牛外脊肉。芒果:酱油。水淀粉。糖  做法1 芒果去皮,切成小丁备用。牛肉用少许酱油腌渍20分钟。2 牛肉在锅中煎成牛排,用糖、水淀粉、酱油调制酱汁浇上即可。  法国  还记得那部精彩的《美食总动员》,吗?描写的就是世界著名的法国美食。能把法国美食说明白,恐怕一车话也说不完,呵呵:那我们就先来个容易上手,而且宝宝爱吃的吧——法式烩土豆。  法式烩土豆 适合年龄:10个月以上  原料 土豆,洋葱,黄油,蒜,香叶芹菜  做法1 土豆去皮切成丁,蒜、洋葱、芹菜切成末。2热锅放入黄油,放蒜炒香,加入洋葱翻炒片刻后加入土豆丁,翻炒到土豆全部挂上油后,加入少量水、香叶,煮沸后小火煮1盼钝直到汤汁变少,土豆熟软。3最后加入切好的芹菜末翻炒1分钟左右即可。  俄罗斯  俄罗斯的粥文化由来已久,在婚礼、圣诞、洗礼等重大日子里,粥都是必不可少的一道美食。与中国粥不同的是,俄罗斯的粥会加入肉类、奶酪、牛奶、面粉、燕麦等,口味更浓郁。  俄式香料 适合年龄:1岁以上  原料 燕麦,大米,面粉,牛肉,土豆,牛奶,奶酪  做法1 大米煮成粥。加入牛奶、燕麦,大火烧开后,小火煮2分钟。2加入切碎的牛肉、土豆,小火煮5分钟。最后加入奶酪,再煮2分钟即可。  德国  传统的德国美食烹饪变化不大,就像德国人一样略显保守。但在某些领域却专注而且造诣颇深,比如德国啤酒、葡萄酒,德国香肠、德国面包。  德式热狗 适合年龄:1岁以上  原料 进口德国香肠,热狗面包。生菜,番茄酱,蛋黄酱  做法1 香肠在烤箱中烤出香味,面包烤到表面略酥脆。2面包剖开,铺上生菜叶放入香肠,表面撒入番茄酱、蛋黄酱即可。  韩国  烤肉、泡菜是我们大人很爱的韩国美味。紫菜包饭、石锅拌饭、蛋包饭都是适合宝宝的美味。  蛋包饭 适合年龄:10个月以上  原料 鸡蛋,米饭,胡萝卜青豆  做法1 米饭、胡萝卜青豆一起在锅中炒成炒饭。2鸡蛋打散在锅中摊成蛋皮,将米饭包入蛋皮中即可。  日式美食以清淡、健康、精致著称,偏好蒸、煮等保持食物原有味道的烹饪方式,是很适合宝宝的烹饪方式哦,寿司是日本的传统美食,简单却别有风味。  日本  日式寿司 适合年龄:1岁以上  原料 寿司海苔,米饭,白醋,糖,黄瓜  做法1 米饭中加入少许白醋和糖拌匀,黄瓜去皮切成细条。2案板上铺上寿司海苔,米饭薄薄地铺在海苔上。黄瓜条放在海苔一侧,海苔卷起来后切成小段即可。

范文九:美食旅行,吃遍世界 投稿:石攆攇

  陈大咖  美食旅行家,资深吃货,喜欢吃、也热衷发现吃,不惜为美食长途跋涉,去往异国一吃为快。  做个走在路上的“吃货”  故乡在潮州的陈大咖有着一位做菜美味的妈妈,而潮州本身就是一个有着源远流长的饮食智慧的地方,所以自小就很喜欢写文章的她早早地就立志要做做一名美食作家。她觉得,无论世界何地,只要是合乎口味的美食都有着治愈的正能量,她想要传达这种正能量出去。世界各地的美食都有着它们独有的特色与民族文化,“吃”的过程更多的是能够体验当地的文化,而无论是特地去寻找还是偶然邂逅的美食对于她来说,都是人生中的惊喜。“与其和世界末日的恐慌相比,我更怕到毁灭那天,我对这个世界的了解还是少得可怜”,像她这样一个总想在路上,又极其热爱美食、热爱逛市集,更喜爱“假装”不同地方的“本地人”的方式去生活的女生而言,自由较之工作显得更为重要,所以她毅然辞去了原先的工作转而踏上了寻觅美食的旅程,这之后开始的美食行途不仅满足了她自己作为一位“吃货”的味蕾之欢,更让她在寻找和发现美食的旅行过程中体验到了美食之外的人生百态。  新加坡品尝地道潮州味  今年最让大咖念念不忘的美食之行就是在新加坡的十天旅程,她还清楚记得当时周围朋友听说自己要去新加坡长达十天,都惊呼“你疯了”,因为几乎所有去过的人都觉得新加坡没什么好玩,三四天就能走完了。然而事实上,就在她最后要离开那里的时候仍旧是依依不舍,因为在大咖看来,还有很多美食没有尝到,吃过的也没有机会再吃一遍。对于过去常常手捧一本“美食秘籍”在城中大街小巷寻找隐匿着的美味的她而言,到了新加坡,竟然能够非常省力地找到各式特色美食,“一桌菜或许分别来自七八家不同的食肆,彻底满足花心的吃货。最吸引我的还有一点,在新加坡的各式潮州小吃居然比如今潮州本地的还要地道”,而那里浓浓古早味的鱼丸和笋粿,不禁令她这位来自中国的旅行“吃货”感叹新加坡对于潮汕传统文化的传承。  在高雄最赞餐厅大快朵颐  之前有一次台湾行,大咖在台中探访了一位做太阳饼的老板,是当地黑白通吃的财主,看到一群这些千里迢迢而来的大陆同胞时,非常热情。当天晚上就招待众人到台湾最牛夜总会之一的金钱豹娱乐消遣, 性情十分洒落,尤其他听说一行人第二天要去高雄,更是推掉了自己第二天下午的所有的工作,和一对儿女一同赶去高雄,带着大家去吃他朋友开的澎湖海鲜店。虽然当晚大咖已经觉得很疲累也不是很想去,但这位倔强的老板还是一直坚持,无奈只好前往,但没想到的是,那一家竟是高雄最赞的餐厅之一,海胆炒饭、白灼膏蟹都非常美味。后来她随口一句“觉得台湾啤酒玻璃瓶上的标签很好看”,海鲜店那位现在回忆起来“杀气很重”的老板立即就找了个水桶把瓶子泡湿,把标签小心翼翼地揭下来递给了她。“这次经历让我见识什么是铁汉柔情。就觉得,爱吃、会吃、懂吃的人,都有天涯共此时的一刻”。  陈大咖推荐之美食旅行线路  “推荐新加坡的几个小贩中心。如果说你的旅行是到处游览名胜景点,新加坡的确是两三天就能走完的地方,但对于一个吃货来说大有一片天地。在新加坡寻找美食,最大的特色是‘方便、规律’,小贩中心是重中之重。由于当地法例的卫生规定,街头的流动摊贩是坚决禁止的,形形色色的平民食肆、大排档都必须集中到小贩中心。那里店铺连成一片,各有各的经营范畴,鱼圆面隔壁卖叻沙,烧煮海鲜挨着炒粿条,各国生猛的草根文化互相碰撞,几步路就能买到各国美食。小贩中心的消费也十分合理,像鱼圆面、云吞面、鱼粥这些大众美食等3至5新币(汇率约为1∶5)一份,人均不过人民币三五十元就可以吃得极为满足。柠檬甘蔗汁、玫瑰冰也是不可以错过的南洋风味”。  重点推荐的小贩中心包括:牛车水、老巴刹、麦士威路熟食中心 。

范文十:世界各国的圣诞美食 投稿:史潂潃

每年的12月25日,是基督教徒们纪念耶稣基督诞辰的日子,即“圣诞节”。这是一个在欧美各国普遍盛行的节日,它在西方国家的重要程度类似中国的春节,是每一个家庭聚会的喜庆日子。在节日期间,人们要在教堂举行隆重的宗教仪式,还要在家里举行丰富多彩的庆祝活动。

  为了这个节日,往往一进入12月份,西方许多家庭就忙着开始采购各种节日用品和圣诞食物及礼品等。在12月24日这天晚上,全家人一般都要相聚在一起,吃圣诞晚餐,开圣诞派对。晚宴餐桌上的食品种类繁多,丰富多彩,而其中最主要的一道菜就是必不可少的传统佳肴――烤火鸡。在西方人眼里,没有烤火鸡就算不上真正的圣诞晚餐。

  有些西方人还习惯在晚宴的餐桌上摆一只烤乳猪,人们还往往喜欢在猪的嘴里放一只苹果。据说这个习惯源于一些大家庭,后来一些讲究排场的人在圣诞请客时便纷纷效仿。晚餐后的甜食一般有李子、布丁和碎肉馅饼等,英美等国人认为,吃过这种食物之后会大吉大利、福星高照。

  世界之大,无奇不有。各国过圣诞节的饮食习俗也不尽相同。12月底,正当西欧各国在寒风呼啸中欢度圣诞节时,澳大利亚是热不可耐的仲夏季节。因此,在澳大利亚过圣诞节,到处可以看见光着上身汗水涔涔的小伙子和穿短裙的姑娘,与商店橱窗里精心布置的雪景、挂满雪花的圣诞树和穿红棉袄的圣诞老人,构成澳大利亚特有的节日图景。这种酷暑和严冬景象的强烈对比,恐怕在西方国家是独一无二的。节日晚上,带着饮料到森林里去野餐。人们用石头垒起露天灶,架上枯枝生火,上面架一块铁板,把香肠、牛肉、鲜鱼等放上去煎。吃饱喝足后,就跳起“迪斯科”和“袋鼠舞”,一直要闹到深夜才结束。喝醉了的,便往草地上一躺,在如雷的鼾声中迎接圣诞老人的莅临。

  在美国,过圣诞节比较着重家庭布置,安置圣诞树,在袜子中塞满礼物,在以火鸡为主的圣诞晚餐中还有一样特别的食品――烤熟的玉米粥,上面有一层奶油,并放一些果料,香甜可口,别有滋味。在丹麦,圣诞晚餐开始时,人们必须先吃一份杏仁布丁,然后才能开始吃别的东西。在法国中部的色日尔斯,每年圣诞节前后几天必降大雪,白雪皑皑,令人感到清新和浪漫。在西方人眼里,白色圣诞是一种吉祥。生性浪漫的法国人喜欢在12月24日的晚上载歌载舞,伴着白兰地和香槟酒的浓郁酒香,醉度圣诞。英国人、德国人都喜欢畅饮啤酒。英国人除开怀畅饮外,还喜欢去异地旅游。比较保守的家庭则在圣诞前夜举家团聚。

  在中国,虽然没有过圣诞节的传统,但是随着世界文化的融合,很多年轻人也乐于在圣诞节这一天和朋友出去热闹一下,享受一下美味的“圣诞大餐”。如果您也想在家中体会一下西方节日的乐趣,那么不妨做上一些甜蜜的西式饼干,和家人共享吧。

  

  梦幻椰子酥

  

  70块饼干材料:低筋面粉275克,无盐奶油150克,蛋黄2个,糖70克,盐1/4茶匙,柠檬1个(只留柠檬皮,切成细屑),橙汁2汤匙,牛奶4汤匙,椰蓉60克。

  做法:

  1.面粉过筛后,放入一个大一点儿的容器中,在面粉堆中央留一个凹槽。奶油切成小块,放在外圈上。蛋黄1个放入凹槽。再将糖、盐、柠檬皮屑、橙汁和牛奶加入其中。

  2.取出4汤匙的椰蓉放置于一旁,其余椰蓉加入做法1的材料中,充分混合,再揉成一团酥脆面皮,用保鲜膜包起,放入冰箱冷藏1小时。

  3.把面团再次揉匀,擀成薄面皮。选择喜欢的模型,将面皮压出造型。

  4.烤箱预热180 ℃,烤盘铺上高温油纸,将饼干置于烤盘上。

  5.在牛奶中放1个蛋黄,搅匀后刷在饼干上,再撒上椰蓉,放进烤箱烤12分钟至金黄色,烤熟后取出放在烤架上晾凉,即可食用。

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