華閱文章網1.求一篇介紹德國飲食文化的英語作文
German cuisine varies from region to region. The southern regions of Bavaria and Swabia, for instance, share a culinary culture with Switzerland and Austria. Pork, beef, and poultry are the main varieties of meat consumed in Germany, with pork being the most *hout all regions, meat is often eaten in sausage form. More than 1500 different types of sausage are produced in Germany. The most popular vegetables are potatoes, cabbage, carrots, turnips, spinach, and beans. Organic food has gained a market share of around 3.0%, and is predicted to increase further. A popular German saying has the meaning: "Breakfast like an emperor, lunch like a king, and dine like a beggar." Breakfast is usually a selection of breads and rolls with jam and honey or cold meats and cheese, sometimes accompanied by a boiled egg. Cereals or muesli with milk or yoghurt is less common but * than 300 types of bread are sold in bakery shops across the country. As a country with many immigrants, Germany has adopted many international dishes into its cuisine and daily eating habits. Italian dishes like Pizza and Pasta, Turkish and Arab dishes like D?ner Kebab and Falafel are well established, especially in bigger cities. International burger chains, as well as Chinese and Greek restaurants, are widespread. Indian, Thai, Japanese, and other Asian cuisines have gained popularity in recent decades. Among nine high-profile restaurants in Germany, the Michelin guide has awarded three stars, the highest designation, while 15 more received two stars. German restaurants have become the world's second most decorated after eateries in France. Although wine is becoming more popular in many parts of Germany, the national alcoholic drink is beer. German beer consumption per person is declining but—at 116 litres annually—it is still among the highest in the world. Beer varieties include Alt, Bock, Dunkel, K?lsch, Lager, Malzbier, Pils, and Weizenbier. Among 18 surveyed western countries, Germany ranked 14th in the list of per capita consumption of soft drinks in general, while it ranked third in the consumption of fruit juices. Furthermore, carbonated mineral water and Schorle (its mixture with fruit juice) are very popular in Germany.。
2.關于德國的飲食文化,用英語寫
大概三張ppt的內容，自己整理一下就可以用了，喜歡要給獎勵哦~
一、飲食習慣：
1.德國人多屬日爾曼族。The germans are the Germanic family.
2.愛好“大塊吃肉，大口喝酒”。“ Big eat meat, big drink”.
3.每人每年的豬肉消費量達66千克。Each year 66 kg of pork consumption.
4.居世界首位。Occupies the world first place.
5.德國的早餐比起午餐和晚餐是最豐盛的。Germany than breakfast lunch and dinneris the most abundant.
6.酒宴上，德國人互不勸酒也不逼酒，喝者各自量力而為。The germans are not forced QuanJiuwine, drink each person over your head.
7.德國的飲食特點是營養豐富，方便省時，文明科學，吃飽吃好。Germany's food characteristic are rich innutrients, convenient province, civilization science, eat satisfied eat well.
8.德國人主食為黑麥、小麥和土豆，面包是德國人最喜愛的食品；還喜歡吃奶酪、香腸配以生菜色拉和水果。German staple food for wheat and ryebread, potatoes are German favorite food; Also like to eat cheese sausage matchwith lettuce salad and fruit.
9.德國人吃飯講究實惠，不圖浮華。TheGerman people eat cultured for affordable, glitz.
10.德國人口味喜清淡、甜酸，不愛吃油膩食品，不愛吃辣。German taste like light sweet and sour,
not the love eat greasy food, not the love eat spicy.
11.在飲料方面，德國人最愛喝啤酒，也愛喝葡萄酒。 In the drink, the germans love to drink beer, also love to drink wine.
二、餐飲禮儀
1.當德國人在宴會上或用餐時，他們注重女士優先的原則。
When the germans in the party or have dinner, they paying
attention to the principle of lady first .
2.他們有個習俗，那就是吃魚的刀叉不能用來吃別的。They have a custom, that is knives and forks to eat fishcannot be used to eat the others.
三、著名的德國菜品
?Sauerbraten——醋切牛肉
?SchweinebratCn——烤豬肉
?Schwelnehaxen——成豬蹄
?Sauerkraut——酸白菜
?Maultaschen——肉菠菜大餛飩（斯圖加特美食）
?Knodel——馬鈴薯麥團
?Linsensuppe——扁豆湯
?Kartoffelsuppe——馬鈴薯湯
?Zwiebelkuchen——洋蔥事肉餅
?Rinderroulade——牛肉卷
?Forelle
Mullerin——炸河鱒
?Hering——膠鮮魚
3.法國美食介紹英文版
French Food Culture Culture of French Food French cuisine is extremely diverse, with only the Chinese having similar variety in their food. This variety is supported by the French passion for good food in all its forms, France's extraordinary range of different geographies and climates which support the local production of all types of ingredients, and France's long and varied history. In many ways, an understanding of the culture of French food is an understanding of France * range from the very basic, such as the traditional baguette plus cheese plus inexpensive wine, to very elaborate affairs than can involve a dozen courses and different wines consumed over several hours. Obviously, the latter type of dining is exceptional for most people. However, it is this more sophisticated dining which is typically found in "French restaurants" outside France, giving many foreigners the mistaken impression that French food is heavy and complicated. In fact, much of the French cuisine is fairly simple, relying on high quality fresh ingredients and loving preparation rather than complex * is common in much of France to take a two hour break for lunch, with many working parents (particularly in villages and smaller towns) returning home for lunch. In some areas, mainly in the south of France, even longer lunch breaks are taken. Due to the long lunch break, businesses which close for this period typically reopen around 2PM or so and then stay open until about *al influences on French food Almost all the famous French dishes are regional specialities, some of which have become popular throughout France (such as Coq au Vin and Foie Gras) while others are mainly enjoyed in the regions in which they originate. Although regional specialities are often offered throughout France, the quality of ingredients and preparation is often superior in their region of origin. Each region, in addition to boasting local specialities, also has a general style of cooking and choice of ingredients. For example, in Provence the food typically features olive oil, herbs and tomatoes. The evolution of regional cooking styles has been influenced by:Local availability. The French, a nation of gourmets, know that the best food is made from local ingredients, which are fresher and of better quality than items which have been transported long distances. Consequently, coastal regions (such as Brittany and Normandy, on the northwest coast of France) will favour sea fish and will use it more often and in more varied ways than inland areas. Likewise, areas where fruit or herbs grow easily, will incorporate these into their local cuisine. Neighbouring countries and immigration. Areas of France which border on other countries have incorporated some of the cuisine of their neighbours. It is not surprising to find Italian dishes near the Italian border. More notably, the French region of Alsace is similar to Germany in its food (sauerkraut is popular) and wine, partly due to it currently bordering on Germany and partly due to it having been part of Germany at various points in its history (the border has moved back and forth with various wars). In parts of the south which have a large North African immigrant population one can enjoy the cuisine which they have imported from their original countries. History and economic conditions. The culture, lifestyle and economic conditions over a long period of time have formed the development of local food traditions. The rich meat dishes and cream sauces of Burgundy are not only due to Burgundian excellence in raising cattle, but in large part to the economic prosperity of this region over several centuries. On the other hand, mountain regions excel in firm cheeses, which allow food to be preserved over the long and difficult winters, and can be produced from mountain livestock which historically were the main means of support for many families in economically limited areas. In all parts of France one will find a range of dishes, both in restaurants and in homes, which extends far beyond the regional specialities. However, in much of France the regional influences in terms of ingredients and cooking are marked. The most available food and the best cooking tend to be those produced from local ingredients and using local recipes. Therefore, the decision of where to visit or live in France tends to influence which types of food one will * French Mediterranean uses olive oil, herbs and tomatoes in many of its dishes. The cuisine of northwest France uses butter, soured cream (crème fraiche) and apples. The cuisine of northeast France (Alsace, and to a lesser extent 。
4.用英語簡單介紹一下西方國家的飲食習慣60字左右
Because of Chinese and western philosophy, Western food science, nutrition as the supreme criterion, especially emphasis on the nutritional content of the food with the appropriateness, heat supply will be just perfect, and these nutrients can fully absorb food, with no other side effects. While the food color, fragrance, taste, is a requirement. Even in the west country -- France come first on the list of the diet, the diet culture although in many aspects and we approximate, but exposure to nutritional issues, the two sides will pull away. French cuisine is also the pursuit of delicious, but don't forget the" nutrition" this premise, want nutrition and delicious is that they do not *n cooking exquisite nutrition and ignore the taste, at least not to taste for the primary purpose of. They drink table, ice cold wine plus ice, while the distribution in the lingual surface of the gustatory nerve by a loss of taste sensitivity, greatly, gradually to taste; the bloody steak and white water, white water meat, boiled beans, boiled potatoes, although a bit".", but not in particular" channel".The Western diet on meat, raw food, cold food mainlyAnd Chinese diet eat cereal vegetable on the contrary, Western food meat, animal raw material. The Western diet, the mode of production to livestock, meat in the diet has been very high proportion. Arrived latter-day, cultivate proportion of course of study to increase, but the meat component remains significantly higher than chinese. As a result of natural delicious meat, cooking can be simple, so limit the Western cooking skills development. Europeans in the display when the rich, with many eating utensils to performance, utensils and the luxury to be about how much content. In addition, many western dining buffet, buffet, eating cold majority, and salad food is fresh.由于中西哲學思想的不同，西方人飲食重科學，以營養為最高準則，特別講求食物的營養成分的搭配是否適宜，熱量的供給是否恰到好處，以及這些營養成分是否能為進食者充分吸收，有無其他副作用。
而菜點的色、香、味如何，則是次一等的要求。即或在西方首屈一指的飲食大國——法國，其飲食文化雖然在很多方面與我們近似，但一接觸到營養問題，雙方便拉開了距離。
法國烹調雖亦追求美味，但同時不忘“營養”這一大前提，舍營養而求美味是他們所不取的。西方烹調講究營養而忽視味道，至少是不以味覺享受為首要目的。
他們以冷飲佐餐，冰鎮的冷酒還要再加冰塊，而分布在舌表面的味覺神經一經冰鎮，便大大喪失品味的靈敏度，漸至不能辨味；那帶血的牛排與白水魚、白水肉，白水煮豆子、煮土豆，雖有點“味”，但基本不入講究的“道”。 西方飲食多以肉食、生食、冷食為主 與中國飲食多食谷物蔬菜恰恰相反，西方多食葷腥，以動物性原料為主。
西方的飲食，由于生產方式以畜牧為主，肉食在飲食中比例一直很高。到了近代，種植業比重增加，但是肉食的分量仍然大大高于中餐。
由于肉食天然可口，簡單烹飪即可，所以限制了西餐烹飪技藝的發展。歐洲人在顯示富裕的時候，多用飲食的器具來表現，器皿的多少和豪華成為講究的內容。
另外，西方就餐方式多是自助餐、冷餐會，飲食中冷食居多，而色拉食品基本就是生食。
5.求德國英文簡介~簡單點就行~
The Federal Republic of Germany (German: Bundesrepublik Deutschland (help·info)), or simply Germany (Deutschland), is one of the world's leading industrialised countries. Located in Central Europe, it is bordered to the north by the North Sea, Denmark, and the Baltic Sea, to the east by Poland and the Czech Republic, to the south by Austria and Switzerland, and to the west by France, Luxembourg, Belgium and the Netherlands. Germany is a democratic parliamentary federal republic, made up of 16 states called Bundesl?nder, which in certain spheres act independently of the federation. Historically consisting of several sovereign nations with their own history, culture as well as religion, Germany was unified as a nation state during the Franco-Prussian War in 1870/1871. The Federal Republic of Germany is a member state of the United Nations, NATO, the G8 and the G4 nations, and is a founding member of the European Union. It is the European Union's most populous and most economically powerful member state. Germany also plays a role as one of the world's major powers.。
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