ananalysistothedifferencesbetweenchineseandwesternfoodculture东西方饮食文化差异分析英语专业论文全文

ananalysistothedifferencesbetweenchineseandwesternfoodculture东西方饮食文化差异分析英语专业论文全文内容摘要：

nt eating habits and different table manners. A. Different Cooking Criteria: ‘Norms’ and ‘Casual’ 1. Norm and Exactness in Western Cooking Westerners emphasize science and nutrition, so the whole process of cooking is in strict accordance with the scientific norm. The use of recipes is an excellent proof to this. In the Western recipes the measurement is calculated by grams and in the surface the recipe seems to be scientific. Westerners are always holding recipes to go to buy food and make dishes, but pared to Chinese cooking, it is a very mechanical thing, so in front of plex circumstances it is often powerless. And this consistency has led to a drawback of Western foodthe lack of features. When people are in different places, when you want to taste the local cuisine, definitely no one would choose foods like Kentucky Fried Chicken, 第 5 页 共 18 页 because Fried Chicken requires not only the ingredients according to recipes, but also the temperature of the oil, fried chicken, and the time. The process must be strict in accordance with specifications, so the world39。 s KFC taste is the same. In addition, the standardized cooking requires preparing ingredients, adding the spices accurate to grams, cooking time accurate to seconds. As the production of standardized Western dishes, it makes cooking into a mechanical work. There is no creativity. Steak, fried chicken and salad are always taking the same kinds of forms, so cook‟s work has bee an extremely monotonous mechanical work, like an automated assemblyline worker, or even by a robot to act in his place. Moreover, a dish in different regions, different seasons and for different people has the same taste. There is no change. Even in highleveled banquet, the diet has no more elegant table tools and more luxurious decoration, but the dish is still the same kind. 2. Flavor and Liberty in Chinese Cooking What the Westerners can not understand is that the Chinese cooking does not pursue the accurate standardization, but respect randomness. Looking carefully at China39。 s recipes, you will find that the amount of raw materials to prepare and the amount of spices to add are just vague concepts, such as a spoon, bowl, little bit and so on, but how much is actually “a spoon, „a bowl” and “a little”, there is no specific criteria. Chinese cooking, not only pays attention to the major cuisines having their own flavor and characteristics, but also the same dish of the same cuisine will 第 6 页 共 18 页 have some changes for the different spices used in the match with a variety of different side dishes according to individual hobbies and characteristics. Sometimes, to make the same dish, the same chef will do some adjustments according to different seasons different occasions and the different identities, tastes and requirements of different people. It may even change because of our own emotional Change. It uses different spices to cook a Mapo tofu for the guests in Sichuan and Su Zhou. Another example is “Braised Fish”, in winter the dish should be dark in color and the taste should be strong, while in summer it should be light in both color and taste. For people in Jiang Su and Zhe Jiang provinces, braised fish can be seasoned with sugar, but for the Chuanxiang customers, it should be made spicier. From this， we can see that without the randomness changeable Chinese cuisine, we will lose its unique charm. The randomness of the food processing infinitely expands Chinese recipes. A variety of raw materials, cutting techniques, spices and cooking methods make a crossbination which can make one material into a dozen or dozens of dishes. Xingjian‟s All sheep seats, Guangdong39。 s allfish seats and Beijing39。 s a whole duck are the best proofs of this. The most monly used raw material chicken, in a Cantonese chef‟s hands, will be made into dozens or even hundreds of courses of dishes. This arbitrariness creates a dazzling array of dishes in Chinese cuisine. B Different Cultural Characteristics: ‘Individuality’ and ‘Harmony’ The master of Taiwan Guoxue Mr. Qian Mu,（ 金炳镐 ,1999） , in the preface of Modern Chinese Academic Lun Heng writes, “Cultures differences, it is not the 第 7 页 共 18 页 same as the academic. China attaches importance to harmony, while the Western emphasize the difference. Eastern and Western culture differences also affect their own food culture. Chinese and Western food culture clearly reflects this cultural identity of harmony and individuality respectively （ 金炳镐 ,1999） . 1. Westerners’ individuality Contrast to oriented flavor of Chinese food, Western food is a rational concept. The color, smell, taste, shape, and nutrition must be assured that a day‟s intake of calories, vitamins and protein and so on should be given attention to. In a word, nutrition es first. The concept of eating with the West as a whole philosophy is to adapt the system. At a banquet, you might pay attention to food containers, the use of materials, and the colors of the dishes, but no matter how highend luxurious, the steak from Los Angeles to New York has only one flavor, no art at all. In a main course, there is no mixture of different materials, chicken is chicken, steak is steak, Even if it has been a mixed dish, it is also carried out in the plate For example, in a French lamb chops, there are mashed potatoes on one side next to Hill lamb chops and green beans being cooked in the other side of the distribution plus a few film Tomato into it. There is a sharp contrast in color, but the tastes of raw materials are separate, with its own flavor. Even if it is a matched dish, it is just like “1+1=2”, very simple and。