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《A Comparative Study of Differences Between Chinese and Western Food Culture英語論文》由會(huì)員上傳分享，免費(fèi)在線閱讀，更多相關(guān)內(nèi)容在學(xué)術(shù)論文-天天文庫。
1、AComparativeStudyofDifferencesBetweenChineseandWesternFoodCultures[Abstract]ThispapercentersonthedifferentcustomsbetweenChineseandWesterndiet.WecanseethedifferencebetweenChineseandWesterncuisinefromdietarypatternandtheutensils.Therearethreeaspectsofthecultu
2、raldifferencesbetweenChineseandWesterndiet:theconceptoftwodifferentdiets;thedifferencebetweenChineseandWesterneatingtargets;thedifferentwaysofeating.ChinesecuisineandWesterncuisineallemphasizenutritionofthefood.Everythingisrelative,culturaldifferencebeingno
3、exception.Culture,asthetotalpatternofhumanbehavioranditsproducts,overstepsgeographicallimitsandhistoricalconditionsinmanyways,anditischaracterizedbyitsstrongpenetrationandfusibility.[KeyWords]foodcultures；differences；Chinese；Westerncountries；nutrition?1.Int
4、roduction?ThemaindifferencebetweenChineseandWesterneatinghabitsisthat,inChina,thedishesareplacedonthetableandeverybodyshares,butintheWest,everyonehastheirownplate.IfaChinesehostistreatingyou,youwillbepreparedforatonoffood.Chineseareveryproudoftheircultureof
5、foodandwilldotheirbesttogiveyouatasteofmanydifferentkindsofcuisine.Amongfriends,theywilljustorderenoughforthepeoplethere.Iftheyaretakingsomebodyoutfordinnerandtherelationshipispolitetosemi-polite,thentheywillusuallyorderonemoredishthanthenumberofguests(e.g.
6、fourpeople,fivedishes).Ifitisabusinessdinneroraveryformaloccasion,thereislikelytobeahugeamountoffoodthatwillbeimpossibletofinish.???Atypicalmealstartswithsomecolddishes,likeboiledpeanutsandsmashedcucumberwithgarlic.Themaincourses,hotmeatandvegetabledishesfo
7、llowthese.Finallysoupisbroughtout,whichisfollowedbythestarchy"staple"food,whichisusuallyriceornoodlesorsometimesdumplings.ManyChineseeatrice(ornoodlesorwhatever),butifyouliketohaveyourricetogetherwithotherdishes,youshouldsaysoearlieron.?TheconceptofWesternd
8、ietisarational,scientificconcept.Theystressthenutritionalvalueoffoodandemphasizeprotein,fat,caloriesandvitaminsoffood.Theyparticularlycarewhetherthecollocationofnutritionandthesupplyofcaloriesareapprop
