外國人最想和你聊的文化話題：法國大餐

　Get known French Cuisine　認(rèn)識法國大餐

     1　法國大餐：世界聞名
     Indisputably, one of modern France's greatest treasures is its rich cuisine. The French have an ongoing love affair with food, and their reverence for time spent eating is evident in any culinary establishment nationwide. It is also manifested in the traditional family gatherings around the home dinner table, particularly the Sunday mid-day feast which is prepared lovingly over many hours and consumed leisurely through a bevy of appetizers and main courses, usually accompanied by a number of wines and often lively discussion which tends to center on political topics.
     The French elevated cooking to a culinary art that has influenced the entire world's cuisine and even the way we talk about 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 and recipes is an understanding of France itself.
     Meals 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 recipes.
     2　聞名遐邇的法國美食的表達(dá)方式
     （1）Escargot 法國蝸牛
     A preparation of snails which can be served with a variety of sauces is one of the most famous dishes in French cuisine.
     （2）Foie gras (English version：fat liver)　肥鵝肝
     Foie gras is a food product made of the liver of a duck or goose that has been specially fattened. This fattening is typically achieved through gavage (force-feeding) corn, according to French law, though outside of France it is occasionally produced using natural feeding.
     （3）Caviar　魚子醬
     Caviar is a luxury delicacy, consisting of processed, salted, nonfertilized sturgeon roe.
     （4）Truffle　松露
     Any of various highly prized edible subterranean fungi of the genus Tuber; grow naturally in southwestern Europe.
     （5）Oyster　牡蠣
     Oysters, especially "wild", are excellent sources of several minerals, including iron, zinc and selenium, which are often low in the modern diet. They are also an excellent source of Vitamin B12. Oysters are considered the healthiest when eaten raw on the half shell.
     松露、鵝肝、魚子醬合稱法國三寶。三寶之中，最罕見的要數(shù)松露，鵝肝和魚子醬現(xiàn)在已經(jīng)比較普通，高級一點的西式自助餐里都有魚子醬和鵝肝醬。法國松露的最大特點是香味濃郁，持久不散，適合與任何食物搭配，只需數(shù)片美味便可裹挾整碟菜肴。松露之所以有黑鉆之稱，是因為它的稀少與難以采集。據(jù)說，松露長在山里，像植物，會散發(fā)出熱氣，方圓20厘米內(nèi)不會結(jié)霜。
Part 2　Key words ＆ Sentences　關(guān)鍵詞語全知道
     French food is as romantic as French people. Food in France is like art. Foie gras is very famous in France. People often eat it on Christmas Day or on New Year's Day. French people like all kinds of cakes, too.
     法國食物和法國人一樣浪漫。法國食物就像藝術(shù)。在法國，鵝肝醬是非常有名的。人們經(jīng)常在圣誕節(jié)或者新年吃鵝肝醬。法國人也喜歡各種各樣的蛋糕。
     French escargot has been listed in the roll for four famous courses all around the world with shark's fin, dried scallop and abalone. It is a kind of healthy diet of rich protein, little fat and a small amount of cholesterol.
     法國蝸牛與魚翅、干貝、鮑魚并列為世界四大名菜，是一種高蛋白、低脂肪、低膽固醇的健康食物。
     It is a tradition to roast the escargot in an oven then eat it with tomatoes.
     法國蝸牛的傳統(tǒng)吃法是將其在烤箱中烤制后，配上西紅柿食用。
     Caviar is a luxury delicacy, consisting of processed, salted, nonfertilized sturgeon roe.
     魚子醬是一種珍饈美味，是用鹽腌過的未受精的鱘魚卵加工制成。
     Aside from bread and water, the most common accompaniments to a French meal are wine and cheese.
     除了面包和水，法國佐餐最常見的搭配物是葡萄酒和奶酪。
     Unlike other countries, in France wine is considered a standard part of everyday meals, and is neither expensive nor reserved for special occasions.
     和別的國家不同，在法國，葡萄酒被認(rèn)為是每天佐餐基本的一部分，它既不昂貴，也不會只在一些特別場合喝。
     The most famous and successful restaurant guide in France is the Michelin Guide Rouge, which has approximately 50% market share.
     在法國最有名的和最成功的餐館指南是米其林胭脂指南，擁有大約50%的市場份額。
     The award of a single star by the Guide Rouge to a restaurant can add 25% to its turnover and the loss of a star can mean financial ruin for a restaurant.
     胭脂指南中每增加一顆星，餐廳就可以增加25%的營業(yè)額，損失一顆星對餐廳來說意味著收入減少。
     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.
     法國是一個美食民族，它知道最好的食物是由本地原料制成的，因為它們要比那些經(jīng)過長距離運輸?shù)牟牧嫌兄玫男迈r度和質(zhì)量。
     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.
     海岸地區(qū)（如布列塔尼和諾曼底，在法國西北海岸）要比內(nèi)陸地區(qū)更偏愛咸水魚，食用次數(shù)及加工方法也會比內(nèi)陸地區(qū)更多些。
     Areas where fruit or herbs grow easily, will incorporate these into their local cuisine.
     容易生長水果或草藥的地區(qū)，人們將會把它們納入到當(dāng)?shù)氐娜粘ｏ嬍持腥ァ?br />      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.
     幾乎所有著名的法國菜肴都是區(qū)域特產(chǎn)，其中一些在整個法國流行（如紅酒燴雞和鵝肝），另一些則主要是在它們的原產(chǎn)地受歡迎。
     It 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.
     許多法國人花一兩個小時吃午餐是很普遍的，許多外出工作的父母（尤其是在鄉(xiāng)村和小城鎮(zhèn)）都會回家吃午飯。
     In fact, much of the French cuisine is fairly simple, relying on high quality fresh ingredients and loving preparation rather than complex recipes.
     事實上，大部分的法國烹飪是相當(dāng)簡單，它依靠高質(zhì)量的新鮮食品材料和愛好制作成，而不是靠復(fù)雜的食譜。
     A ordinary French meal usually consists of potage, salad, entrée, main dish, cheese and dessert.
     法國人一餐飯通常由湯、 生菜，或前菜、主菜、奶酪、點心等組成。
     French cuisine is characterized by its extreme diversity.
     法國食物以其極致的多樣性而聞名。
     French people do not stop at the stage of filling the stomach for food. It is rather a kind of attitude to life, so it is common to spend four to five hours to have a formal meal.
     法國人對于食物絕不只是停留于填飽肚子的階段而已，它更是一種享受生活的態(tài)度，因此為享用一頓正式的法國餐花上四五個小時是常有的事。
     French food is characterized by wide choices in choosing the ingredient. It often uses the valuable raw materials, such as escargot, frogs, liver, and black mushroom.
     法國菜的突出特點是選料廣泛。法國菜常選用稀有的名貴原料，如蝸牛、青蛙、鵝肝、黑蘑菇等。
     French food prefers to use beef, veal, lamb, poultry, seafood, vegetable, escargot, truffle, goose liver and caviar.
     法國菜在材料的選用方面較偏好牛肉、小牛肉、羊肉、家禽、海鮮、蔬菜、田螺、松露、鵝肝及魚子醬。
     As the style of cooking concerned, there three major braches in French cuisine：Classic Cuisine/Haute Cuisine, Bourgeoise Cuisine and Nouvelle Cuisine.
     按烹調(diào)風(fēng)格而言，法國菜肴可分為三大主流派系：古典法國菜派系，家常法國菜派系和新派法國菜派系。