法国美食用英语怎么读

Ⅰ 美食用英语怎么说

“美食”的通俗说法是 delicious foods; fine foods; tasty foods; delicious cuisine。也可以用源自法文的 gourmet(发音 go may)，意思是精美可口的食物，还包括美酒在内。当然， gourmet 也可以理解为精通美食的人。

Ⅱ 法国有什么着名的食物呢用英语表达一下

法国的着名食物如下：
soda
cognac （柯纳克白兰地酒,产于法国的西南部地区,这个字里字母组合gn不发鼻音/n/,而发/nj/,也就是鼻音/n/加上半元音/j/的音）
root beer
punch
milkshake
cappuccino（一种加入以同量的意大利特浓咖啡和蒸汽泡沫牛奶相混合的意大利咖啡,叫做卡布其诺咖啡,这里的辅音字母组合cc不发/ks/的音,而要发破擦音/tʃ/的音,并且重音落在倒数第二个音节上面）
latte（意大利浓缩咖啡与牛奶的经典混合,称为拿铁咖啡,这个字有两个音节,重音落在第一个音节上面,所以元音字母a要发成长元音的/ɑ/的音,元音字母e处于非重读音节,但不发轻音,而要发成合口双元音/e/的音）
vodka（伏特加酒,源于俄语的водка）
cider（在美国英语中表示苹果汁）
ginger ale
tonic water
wine
shirley temple
courvoisier （拿破仑干邑葡萄酒,这个字源于法文,这里的元音字母组合ou不发合口双元音,而发的是长元音/u/的音,第二个音节里的元音字母组合oi也不发合口双元音,发的是/wɑ/的音,s在两个元音字母之间发浊辅音的摩擦音/z/,元音字母i发的是半元音的/j/,在词尾的元音字母组合er不发卷舌音,而发合口双元音/e/的音）
Coke
Spire
ice tea
lemonade

Ⅲ 法国的特色食物,用英语说

baguette（长棍面包），croissant(羊角面包），bordeau葡萄酒，鹅肝酱
法国香槟(产自法国香槟地区)及各式红白葡萄酒(Bordeaux和Burgundy是着名产地)、各式奶酪、白酒煨鸡、红酒煮牛肉、法式龙虾、大蒜蜗牛及大蒜田鸡腿等。

Ⅳ 法国美食用英语怎么说

法国美食_
释义：
French cuisine
网络：
法国美食 French Food法国美食网络全书 Larousse Gastronomique法国美食餐厅 Le Gourmet French restaurant

Ⅳ 美食英文怎么说

美食：cate；fine food;delicacy

1、cate

英[keɪt]美[ket]

2、fine food

3、delicacy

英['delɪkəsɪ]美['dɛləkəsi]

拓展资料

1、cate

英[keɪt]美[ket]

n. 美食；佳肴；外购食物

n. (Cate)人名；(法、德、葡)卡特；(英)凯特

短语

Cate School凯特中学 ; 美国凯特中学 ; 康特中学 ; 凯特高中

Cate Blanchette布兰切特 ; 布兰琪 ; 姬蒂白兰芝

Matthew Cate局长凯特 ; 马修·凯特

Cate Blachett星凯特·布兰切特 ; 凯特·布兰切特

Cate Reid业的雷德

Cate Blanch凯特·布兰切特 ; 布兰切特

Cate Lombard隆巴德

Cate Shortland导演 ; 凯特萧兰

Chris Cate第六区市议员凯特

双语例句

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

Yahoo的网络就知道刚毕业的高中生瑞德（CateReid）的不少事情，“她是一位对减肥颇有兴趣的13-18岁女子”便是其中一件。

In themovieLittleFish, a video store manager playedbyCateBlanchettapplies for .

在电影‘LittleFish’里，由CateBlanchett出演一个音像店的老板，这个老板向银行申请贷款来做经营音像店并想把它的经营范围扩大到网络游戏。

Butfor asummerparty,youshould takethe leadfromCateBlanchett.

但若是参加夏日聚会，你应该向凯特·布兰切特学习。

2、fine food

美食

短语

Fine Chemicals Food Instry精细化工食品行业

Fine American Food优秀美国食物

Fine Processed Food美味加工品

FINE JAPANESE FOOD COMPANY LIMITED佳亚食品有限公司

Vince's Fine Italian Food名称

Nutrition & Fine Food营养与美食 ; 养分与美食

Fine Food WallPaper高清晰美食图库

Fine Food Queensland食品展

Fine Food Carving Techniques精品食雕技法

双语例句

Itisone ofthe nicestthingsIdowithmymouth,nextto the consumptionoffinefoodandwine.

对我来说，接吻是继享受美食红酒之后，我用嘴做的最美好的事情。

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

但金正日对美食的热衷是出了名的：据说，他是个美食行家，偏爱科涅克白兰地、法国红酒、鲨鱼翅汤和寿司。

Irememberedone about oodand wine.

我记得那个宾朋满座的巴黎餐厅，里面的人们穿着漂亮的衣服似乎在享受着美酒佳肴。

3、delicacy

英['delɪkəsɪ]美['dɛləkəsi]

n. 美味；佳肴；微妙；精密；精美；敏锐，敏感；世故，圆滑

短语

Delicacy Coffee精致咖啡

THREE DELICACY炒三样

Receive Delicacy接收灵敏度 ; 系统接收灵敏度

delicacy crudity精致

Delicacy Go艾斯诺沙拉盘

Delicacy Abalone三鲜鲍鱼

Delicacy Pendant施华洛世奇水晶链坠

delicacy molus细度模数

delicacy house精致的房子

双语例句

.

野鸡是我们很少能品尝到的美味。

And thisisline679:, And tothose ?

在第679行：，你为什么要对自己那么残忍，对于大自然赋予我们的四肢,只文雅的使用和温和的对待佳肴？

Tryto figure this out: can amotherwhofeeds “exploiterandbutcher” or tobea “murderer”?

试想，当母亲们用牛奶哺育婴儿的时候，有人会指责她们是“剥削者”和“屠夫”吗？ 当你的父亲为你亲手烹制一盘佳肴的时候，你会痛斥你的父亲是“兇手”吗？

Ⅵ 法国美食英文简介！

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”用英语怎么拼,字母开头需要大写吗

delicious food,放在句首就大写

Ⅷ 美食用英语怎么说

delicacy

cate
[keit]
n.
<古>佳肴, 美食

cate
cate
AHD:[k³t]
D.J.[ke!t]
K.K.[ket]
n.Archaic （名词）【古语】
A choice or dainty food; a delicacy.
美食：精选的或精致食物；佳肴

Short for acate
acate的简写
from Middle English acat [a purchase]
源自 中古英语 acat [获得]
from Norman French
源自 诺曼法语
from acater [to buy] * see cater
源自 acater [买] *参见 cater

cate
[keit]
n.
[古]美食; 珍馐, 美味; 外购食物

CATE
=Computer Assisted Traffic Engineering 计算机辅助交通工程;
Computer Controlled Automatic Test Equipment 计算机控制自动测试设备

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