ananalysistothedifferencesbetweenchineseandwesternfoodculture東西方飲食文化差異分析英語專業論文全文(完整版)

　　

【正文】 will 第 6 頁 共 18 頁 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 food concept reconciles five flavors。harmony39。s diet starts as early as in the Qin Dynasty. At that time, the typical diet primarily consists of the miscellaneous grains, in addition to some supplementary food such as vegetables and meat. Certainly this kind of diet relates to our Chinese first religion Buddhism a lot which advocates vegetarian diet. And the rice is the staple food, but the vegetable is to get food down. The rice is not delicious, so people must eat the vegetable which is more delicious than rice to get the rice down. And this urges Chinese cooking to make the unsavory food to bee the delicious food, which gradually bees the most important goal of cooking. Moreover the technology of diet processing in Chinese cooking is firstclass, thus manifesting the characteristics of Chinese culture. The Chinese cooking39。對跨文化交際中的飲食文化差異進行研究也能增進中西方人民的 相互了解，促進交流，享受不同的飲食帶來的不一樣的感受。 Differences 第 III 頁 共 18 頁 Table of Contents 摘要 ..................................................................................................................................I Abstract ........................................................................................................................... II Table of Contents............................................................................................................. III Outline ........................................................................................................................... IV I. Introduction of Food Culture ........................................................................................ 1 A. Characteristics of Chinese Food Culture ................................................................. 2 B. Characteristics of the Western Food Culture ............................................................ 3 II. Analysis of Cultural Differences between Chinese and Western Food ................................ 4 A. Different Cooking Criteria: ?Norms? and ?Casual? .................................................... 4 1. Norm and Exactness in Western Cooking......................................................... 4 2. Flavor and Liberty in Chinese Cooking............................................................ 5 B Different Cultural Characteristics: ?Individuality? and ?Harmony? ............................... 6 1. Westerners? individuality ............................................................................... 7 2. Chinese Harmony ......................................................................................... 8 C. Different Food Objects ......................................................................................... 9 D. Different Eating Habits ....................................................................................... 10 E. Different Table Manners ..................................................................................... 12 III. Underlying Causes ............................................................................................. 13 IV. Significances to the Hotel Catering Departments Based on the Study ........................ 14 V. Conclusion............................................................................................................... 16 References ...................................................................................................................... 18 第 IV 頁 共 18 頁 Outline Thesis Statement: The differences between Chinese and Western food culture are derived from the differences in their ways of thinking and philosophy of life, and ever since the ancient times, Chinese and Western food culture?s collision and exchange have largely promoted the progress and development of human society to some degree, making the food culture bee an important part of world culture. I. Food Culture Introduction A. Characteristics of Chinese Food Culture B. Characteristics of the Western Food Culture II. Analysis to the Cultural Differences between Chinese and Western Food A. Different Cooking Criteria: ?Norms? and ?Casual? Norm and Exactness in Western Cooking Flavor and Liberty in Chinese Cooking B. Different Cultural Characteristics: ?Individuality? and ?Harmony? Westerners? Individuality Chinese Harmony C. Different Food Objects D. Different Eating Habits E. Different Table Manners III. Underlying Causes IV. Significances to the H