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Is n’t that the world food that is nominated because it is delicious?

Date: 2016-09-20 Source: World Wide Web Browse: 8572

Shen Yi's world cuisine is not just because it is delicious, but because they have a long history and represent the traditional culture of a country.

French cuisine, heritage and culture

When it comes to French cuisine, everyone will definitely think of French steak, red wine, foie gras, snails and dessert macarons, etc. These French names are well known. In 2010, French cuisine was included in the intangible cultural heritage of mankind promulgated by UNESCO, and French feasts were described by experts as "a social custom used to celebrate the most important moments in the life of an individual or a group." French cuisine actually includes a whole development process from the various steps of people's meals to the matching, cooking and display of various foods. It is worth our exploration.

Etiquette and tradition

French cuisine has been formed since the Middle Ages: At that time, the French royal family and the aristocracy were particular about eating and drinking, but the eating method was not precise enough, mainly using a large bar table to display various foods, and meat was mostly roasted and stewed, using spices Rich sauce.

Later, during the monarchy's dictatorship, French culinary arts began to develop into exquisite routes. Queen Katrina of the Valois Dynasty even hosted a turkey banquet with 66 different cooking methods, which became a beautiful talk for a while.

When UNESCO listed French cuisine on its cultural heritage list, in addition to praising French culinary arts, it emphasized the beauty of its etiquette. From the time of Louis XIV, French cuisine has stipulated a series of table manners: such as the arrangement of knife and fork, the order of use, the combination of knife and fork, the combination of wine and dishes, the front course, the main course and the cheese , Dessert order, etc. These are all part of French cuisine culture.

More importantly, these etiquettes gradually influenced table culture throughout Europe and became a universal western cultural phenomenon. Nowadays, French people are still very particular about etiquette in formal occasions. For example, a long bar table is usually used. Both the male and female hosts sit at both ends of the table. Other members of the family or guests press the importance of the host from the host to the male side. They are arranged in a descending manner. Tableware uses a variety of different shapes of knives, forks and spoons. Tables are served on the dining table. There can only be one dish on the table, and the second one can be served if the previous one is removed. Diners use both sides of the plate from outside to inside. Generally, the first course is an appetizing thick soup, then the cold dish, then the main course, and finally the dessert, and the bread is available at any time.

Different dishes run from east to west and north to south

The diversity of regional cuisine constitutes another important feature of French cuisine. For example, Normandy and Brittany in northwestern France are close to the Atlantic coast. The cuisine is mainly seafood, especially shellfish such as oysters, lobsters, scallops, etc. The cooking is matched with cream sauce, and then matched with sparkling wine, apple spirits Wait.

In the eastern part of France, there are the Alps, white wine regions, and Burgundy's famous wine regions. There are cheese fondue with various types of ham, sausage, and bacon, as well as famous dishes such as burgundy beef stew and grilled snails. Sauerkraut specialties such as pork and pork feet.

The poultry breeding industry in central France is well developed, so there are various cooking methods for chicken, duck, and goose, including foie gras, and various types of beef, sheep, and pork. In the surrounding area of the Pyrenees, there are also duck leg, sausage and bean stew specialties, such as the famous ham of Baronne, the sausage of Toulouse and so on.

Provence, Languedoc, and other regions in southeastern France have more unique cooking features. For example, in Provence, a large number of cooking methods such as tomatoes, melon, garlic, and eggplant are used. In addition, pink wine can be used with seafood and various meat. The area is also famous for its fruits, such as Cavaillon's melon, which can even be eaten.

It is these dishes of different regions, different characteristics and different combinations that greatly enrich the overall system of French cuisine.

Authorities vigorously promote food nominations

France is the largest agricultural country in Europe. Agriculture, animal husbandry, and food, agriculture and food industry have a very important position. Every year, a crowded agricultural salon is held in Paris. The French president will attend the contest. The French gourmet industry is established on this basis. .

French authorities have deliberately made French cuisine a human cultural heritage since 2006, when the European Institute of Culture and Food proposed the idea. In 2008, French President Nicolas Sarkozy officially announced at the Agricultural Salon that France expected its cuisine to enter the human intangible cultural heritage list, and then set up a special committee to specifically plan and propose plans. After a series of proposals from the French government and the French ambassador to UNESCO, French cuisine was finally included in the list of human cultural heritage in November 2010.

It is worth mentioning that this is the first time that the human culinary arts have been included in the cultural heritage list. While noting that UNESCO has promulgated it as a cultural heritage list, it is emphasized that this cuisine is not only gourmet itself, but also includes The procedures, rituals and steps of its food and beverage, as well as a series of food and wine matching and development process. French local media reported that "French cuisine has further increased its popularity and appeal in the world.

Mexican cuisine sparks from Europe and America

It has the heritage of ancient Indian civilization and the influence of the history of Spanish colonial rule. The traditional Mexican cuisine has been tested for thousands of years and has two advantages: corn, kidney beans, pepper and other ingredients native to the American land. Meat products, dairy products and some spices give off a unique brilliance, and also give birth to unique Mexican dishes.

After the successful application of traditional Mexican cuisine, UNESCO commented that Mexican traditional cuisine is a cultural expression that combines agricultural production, ritual activities, traditional skills, cooking techniques, and traditional social customs and etiquette. Representing the success of Mexican cuisine is the food culture of Michoacán, Mexico. Michoacans believe that traditional cuisine is not only an important magic weapon to help millions of families to provide their families with the nutrients they need, but also a catalyst for promoting family harmony and emotional exchanges among family members.

Mexico is bordered by the Pacific Ocean in the west, the Atlantic Ocean in the east, the United States in the north, and Central America in the north and the east and the south. , Wait, these are the most representative Mexican dishes.

Of course, Taco is world-renowned and world-renowned, and small restaurants selling Taco can be found everywhere in Mexico, more densely than newsstands. Meat taco, vegetable taco, and vegan taco ... even the humble stalls have seven or eight types of pagodas for customers to choose from. Don't look at the humble stalls selling Taco. You can often find successful people wearing suits and ties down the high-end office buildings. They can point to a few Taco on the street, and they can solve a dinner.

The daring Mexicans are more enthusiastic about getting started directly than Taco, which requires a knife and fork to dine. After the tortilla semi-finished product is heated, place it on the grilled or boiled or stewed minced meat and hand it to the customer. The customer then adds onions, peppers, parsley or various sauces according to his preference. A roll is delivered into the mouth. Gourmet into the abdomen, leaving the fragrance in your hands. Even in the restaurant, you do n’t have to stick to Western table manners to eat ink meals. You can use your fork to do whatever you want, so you can often see two people sitting opposite each other, one holding a knife and fork facing the steak, and one going to the tower A variety of side dishes can be placed on top and then rolled into the mouth with a hand.

Sour and spicy is one of the characteristics of Mexican food. Sour taste, mostly made from natural ingredients such as lemon juice, tomato and yogurt. The spicy flavor comes from all kinds of peppers native to Mexico. It is worth mentioning that many Mexicans even eat fruit, popcorn or potato chips and season with paprika or chilli sauce, which is a must.

Therefore, the ink meal is absolutely inseparable from the use of sauces. One of the most distinctive non-guacamole is the sauce made of avocado, which we often say. The light green guacamole made with avocado, tomatoes, onions, peppers, and lemon juice is accompanied by traditional Mexican cuisine, with a Mexican flavor.

Mexican cuisine does not have the exquisite elegance of French meals, the freshness and elegance of Japanese cuisine, and the addition of color and fragrance without Chinese cuisine. However, after understanding the culture of this ethnic collision and fusion, you may gradually like it after getting used to the lifestyle of locals. A traditional cuisine native to this land. Because this is not only the food used by the Mexicans for the abdomen, but also the gift of nature. It is the history and culture of this nation that has been passed down for thousands of years.

Mediterranean diet retains taste and nutrition

When talking about the Mediterranean diet, we must first start with the Mediterranean. The Mediterranean is mainly connected to Europe, Spain, Italy, Greece, and Morocco. Due to the unique salty taste of the Mediterranean sea, it has created the biological uniqueness of this marine resource. Southern European countries along the Mediterranean coast Form a light diet style with fish, vegetables and fruits, whole grains, beans and olive oil as the main ingredients. Studies have found that the Mediterranean diet can reduce the risk of heart disease, protect the brain from blood vessel damage, and reduce the risk of memory loss. It has been highly regarded in recent years.

Because the salty taste of the Mediterranean sea is stronger than other seawater, it also becomes a disinfection tool. The salty taste kills common toxic organisms, which plays a very good role in protecting the growth of marine animals, microorganisms and plants. In addition, the Mediterranean countries have legislated the protection of the marine environment, and any cities and villages in countries along the Mediterranean coast are prohibited from carrying out aquaculture operations, and coastal areas can only swim. For centuries, people have developed the consciousness of protecting water resources, and this consciousness of protection has also created the inheritance of aquatic health genes.

Mediterranean fish, shrimp and shellfish not only have a unique umami taste, but also have higher nutritional content than similar products. Marine life professor Joseph said that for thousands of years, Spanish people have made unremitting research, innovation and improvement on how to cook Mediterranean aquatic products. Different fish and different practices have been particular about fried, dry-roasted, and soup-made Former people have gained experience after repeated experiments, which can keep the umami taste unchanged after cooking and not lose nutritional value.

For example, the main ingredients used in the well-known Spanish paella are shrimp, shells, and rabbit meat. The chef's use of fire, time to cook, oil, and salt have precise regulations. The chef is not only to cook the rice, but to maintain the highest value of the nutritional value of the raw materials is to judge the cleverness of the chef. Paella chef Rafael told reporters that paella from the hands of Spanish chefs are half-ripe and half-ripe. This is because hundreds of years of research has found that rice has the highest nutritional value in the state of half-ripe and half-ripe. Rafael said that using cuttlefish juice to make paella is also a strong point of Spanish cuisine. Cuttlefish juice has very high nutritional value.

Obstetrician and gynecologist Victoria said that fish and shellfish in the Mediterranean not only have rich nutritional value, but also have a fertility effect on infertile women, mainly because the uncontaminated trace elements in seafood can help women to conceive. Women in the Nordic countries suffer from infertility due to geographical reasons, and doctors will first recommend that they go to Spain to bask in the sun, and then eat local fish, shrimp, shells, etc. Many women actually got pregnant magically after this. Scandinavian travel agencies have seized business opportunities to launch the "Spanish Fertility Trip", which has won the favor of women in many European countries.

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