法國美食用英語怎麼讀

Ⅰ 美食用英語怎麼說

「美食」的通俗說法是 delicious foods; fine foods; tasty foods; delicious cuisine。也可以用源自法文的 gourmet(發音 go may)，意思是精美可口的食物，還包括美酒在內。當然， gourmet 也可以理解為精通美食的人。

Ⅱ 法國有什麼著名的食物呢用英語表達一下

法國的著名食物如下：
soda
cognac （柯納克白蘭地酒,產於法國的西南部地區,這個字里字母組合gn不發鼻音/n/,而發/nj/,也就是鼻音/n/加上半母音/j/的音）
root beer
punch
milkshake
cappuccino（一種加入以同量的義大利特濃咖啡和蒸汽泡沫牛奶相混合的義大利咖啡,叫做卡布其諾咖啡,這里的輔音字母組合cc不發/ks/的音,而要發破擦音/tʃ/的音,並且重音落在倒數第二個音節上面）
latte（義大利濃縮咖啡與牛奶的經典混合,稱為拿鐵咖啡,這個字有兩個音節,重音落在第一個音節上面,所以母音字母a要發成長母音的/ɑ/的音,母音字母e處於非重讀音節,但不發輕音,而要發成合口雙母音/e/的音）
vodka（伏特加酒,源於俄語的водка）
cider（在美國英語中表示蘋果汁）
ginger ale
tonic water
wine
shirley temple
courvoisier （拿破崙干邑葡萄酒,這個字源於法文,這里的母音字母組合ou不發合口雙母音,而發的是長母音/u/的音,第二個音節里的母音字母組合oi也不發合口雙母音,發的是/wɑ/的音,s在兩個母音字母之間發濁輔音的摩擦音/z/,母音字母i發的是半母音的/j/,在詞尾的母音字母組合er不發捲舌音,而發合口雙母音/e/的音）
Coke
Spire
ice tea
lemonade

Ⅲ 法國的特色食物,用英語說

baguette（長棍麵包），croissant(羊角麵包），bordeau葡萄酒，鵝肝醬
法國香檳(產自法國香檳地區)及各式紅白葡萄酒(Bordeaux和Burgundy是著名產地)、各式乳酪、白酒煨雞、紅酒煮牛肉、法式龍蝦、大蒜蝸牛及大蒜田雞腿等。

Ⅳ 法國美食用英語怎麼說

法國美食_
釋義：
French cuisine
網路：
法國美食 French Food法國美食網路全書 Larousse Gastronomique法國美食餐廳 Le Gourmet French restaurant

Ⅳ 美食英文怎麼說

美食：cate；fine food;delicacy

1、cate

英[keɪt]美[ket]

2、fine food

3、delicacy

英['delɪkəsɪ]美['dɛləkəsi]

拓展資料

1、cate

英[keɪt]美[ket]

n. 美食；佳餚；外購食物

n. (Cate)人名；(法、德、葡)卡特；(英)凱特

短語

Cate School凱特中學 ; 美國凱特中學 ; 康特中學 ; 凱特高中

Cate Blanchette布蘭切特 ; 布蘭琪 ; 姬蒂白蘭芝

Matthew Cate局長凱特 ; 馬修·凱特

Cate Blachett星凱特·布蘭切特 ; 凱特·布蘭切特

Cate Reid業的雷德

Cate Blanch凱特·布蘭切特 ; 布蘭切特

Cate Lombard隆巴德

Cate Shortland導演 ; 凱特蕭蘭

Chris Cate第六區市議員凱特

雙語例句

Yahoo'snetworkknowsmanythings aboutrecenthigh-schoolgraateCateReid.Oneis thatsheisa13-to18-year-oldfemaleinterestedinweight loss.

Yahoo的網路就知道剛畢業的高中生瑞德（CateReid）的不少事情，「她是一位對減肥頗有興趣的13-18歲女子」便是其中一件。

In themovieLittleFish, a video store manager playedbyCateBlanchettapplies for .

在電影『LittleFish』里，由CateBlanchett出演一個音像店的老闆，這個老闆向銀行申請貸款來做經營音像店並想把它的經營范圍擴大到網路游戲。

Butfor asummerparty,youshould takethe leadfromCateBlanchett.

但若是參加夏日聚會，你應該向凱特·布蘭切特學習。

2、fine food

美食

短語

Fine Chemicals Food Instry精細化工食品行業

Fine American Food優秀美國食物

Fine Processed Food美味加工品

FINE JAPANESE FOOD COMPANY LIMITED佳亞食品有限公司

Vince's Fine Italian Food名稱

Nutrition & Fine Food營養與美食 ; 養分與美食

Fine Food WallPaper高清晰美食圖庫

Fine Food Queensland食品展

Fine Food Carving Techniques精品食雕技法

雙語例句

Itisone ofthe nicestthingsIdowithmymouth,nextto the consumptionoffinefoodandwine.

對我來說，接吻是繼享受美食紅酒之後，我用嘴做的最美好的事情。

ButKim':heissaid to beaconnoisseurof cognac,Frenchwine,shark-finsoup andsushi.

但金正日對美食的熱衷是出了名的：據說，他是個美食行家，偏愛科涅克白蘭地、法國紅酒、鯊魚翅湯和壽司。

Irememberedone about oodand wine.

我記得那個賓朋滿座的巴黎餐廳，裡面的人們穿著漂亮的衣服似乎在享受著美酒佳餚。

3、delicacy

英['delɪkəsɪ]美['dɛləkəsi]

n. 美味；佳餚；微妙；精密；精美；敏銳，敏感；世故，圓滑

短語

Delicacy Coffee精緻咖啡

THREE DELICACY炒三樣

Receive Delicacy接收靈敏度 ; 系統接收靈敏度

delicacy crudity精緻

Delicacy Go艾斯諾沙拉盤

Delicacy Abalone三鮮鮑魚

Delicacy Pendant施華洛世奇水晶鏈墜

delicacy molus細度模數

delicacy house精緻的房子

雙語例句

.

野雞是我們很少能品嘗到的美味。

And thisisline679:, And tothose ?

在第679行：，你為什麼要對自己那麼殘忍，對於大自然賦予我們的四肢,只文雅的使用和溫和的對待佳餚？

Tryto figure this out: can amotherwhofeeds 「exploiterandbutcher」 or tobea 「murderer」?

試想，當母親們用牛奶哺育嬰兒的時候，有人會指責她們是「剝削者」和「屠夫」嗎？ 當你的父親為你親手烹制一盤佳餚的時候，你會痛斥你的父親是「兇手」嗎？

Ⅵ 法國美食英文簡介！

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 proction 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 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.

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. 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 7PM.

Regional 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 e to it currently bordering on Germany and partly e 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 e 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 proced 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 proced 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 enjoy.

The 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 Lorraine) has a strong German influence which includes beer and sauerkraut. Throughout the south in general there tends to be more use of vegetables and fruit (in part e to the favourable climate). Near the Atlantic coast and the Mediterranean there is a greater consumption of sea food, while inland areas favoured by rivers (e.g. the Loire valley) use more fresh water fish.

The Italian connection

Any discussion of the influences on French cuisine would be incomplete with recognising the historical contribution of Italy to the development of French cooking. In 1533, Catherine De Medicis (a Florentine princess) married Henry c d'Orleans (who became King Henry II or France). At this point, France was not know for its food or food culture. Catherine brought an entourage of Italian chefs with her to France, who introced to France a variety of dishes, food preparation and dining practices. Although France and Italy obviously have evolved very different food cultures, both before and since this contribution, much of France's current food culture can be traced back to this time.

Cooking styles

Every region of France has its own distinctive traditions in terms of ingredients and preparation (see France Regions for further information). On top of this, there are three general approaches which compete with each other:

Classical French cuisine (also known in France as cuisine bourgeoise). This includes all the classical French dishes which were at one time regional, but are no longer specifically regional. Food is rich and filling, with many dishes using cream-based sauces.

Haute cuisine is classical French cuisine taken to its most sophisticated and extreme. Food is elegant, elaborate and generally rich. Meals tend to be heavy, especially e to the use of cream and either large portions or many smaller portions. There is a strong emphasis on presentation (in particular, vegetables tend to be cut with compulsive precision and uniformity). The finest ingredients are used, and the meal is correspondingly expensive.

Cuisine Nouvelle. This style developed in the 1970s, as a reaction against the classical school of cooking. The food is simpler and lighter. Portions are smaller and less rich; the heavy cream sauces of the classical approach are particularly avoided. Cooking is less elaborate and quicker, with more emphasis on local and seasonal ingredients.

Cuisine terroir. This focuses on regional specialities and is somewhat more rustic in nature. Local proce and food traditions are the main focus.

Each of these three traditions are strongly represented in France, with each having its supporters and specialist restaurants. At the moment, Cuisine Nouvelle is less popular than it was, while Cuisine terroir has grown in popularity in recent years.

Wine and cheese

Aside from bread and water, the most common accompaniments to a French meal are wine and cheese. Unlike other countries, in France wine is considered a standard part of everyday meals, and is neither expensive nor reserved for special occasions. With everyday meals, ordinary wines are served, although it is expected that the style of wine match the style of food (see French Wine for further information).

In addition to its use in cooking, cheese is often served as a course in itself. In this case, it is served after the main meal but before dessert. This typically consists of a platter with three or four different cheeses, from which guests can slice pieces according to their preferences. Sliced bread (e.g. slices of a baguette) are typically provided at the same time.

Restaurant guides

The most famous and successful restaurant guide in France is the Michelin Guide Rouge, which has approximately 50% market share. It has enormous influence; 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.

The Guide Rouge is both a restaurant guide and a hotel guide, although its better known for the former. For the towns in the Guide Rouge there is a list of the main tourist attractions and for the larger towns there is a map. In addition to having one in the house it is handy to have one in the car (e.g. if you are unexpectedly delayed on a journey and need to find a good local restaurant).

Although the Guide Rouge does not provide exact details on the criteria they use for rating restaurants, there are a number of factors beside the quality of food: service, atmosphere and value are some of the other considerations. This perhaps explains our experience that not all restaurants with the same overall rating have the same quality of food, one restaurant may have tremendous atmosphere and average food while another with the same rating may have exceptional food but little atmosphere. The Guide Rouge sometimes makes a few comments under a recommended restaurant; these are worth reading as they give an indication of what aspect of the restaurant impressed the reviewer. The comments sometimes note specialities of the house, which are often the best items on the menu.

Ⅶ 「美食」用英語怎麼拼,字母開頭需要大寫嗎

delicious food,放在句首就大寫

Ⅷ 美食用英語怎麼說

delicacy

cate
[keit]
n.
<古>佳餚, 美食

cate
cate
AHD:[k³t]
D.J.[ke!t]
K.K.[ket]
n.Archaic （名詞）【古語】
A choice or dainty food; a delicacy.
美食：精選的或精緻食物；佳餚

Short for acate
acate的簡寫
from Middle English acat [a purchase]
源自 中古英語 acat [獲得]
from Norman French
源自 諾曼法語
from acater [to buy] * see cater
源自 acater [買] *參見 cater

cate
[keit]
n.
[古]美食; 珍饈, 美味; 外購食物

CATE
=Computer Assisted Traffic Engineering 計算機輔助交通工程;
Computer Controlled Automatic Test Equipment 計算機控制自動測試設備

cate
cate
AHD:[k³t]
D.J.[ke!t]
K.K.[ket]
n.Archaic
A choice or dainty food; a delicacy.

Short for acate
from Middle English acat [a purchase]
from Norman French
from acater [to buy] * see cater