菲律宾食物英文怎么写

‘壹’ 食物的英语单词怎么写

food

food 读法 英[fuːd]美[fuːd]

n.食物；养料

词汇搭配：

1、Fast Food快餐；便当；西式快餐

2、food poisoning [内科］食物中毒；让我食物中毒；食品中毒；厨房英语第四讲

3、food bank食物银行；食品银行；粮食银行；食物库

(1)菲律宾食物英文怎么写扩展阅读

词语用法：

1、food指“食品，食物，伙食，养料”的统称时，是不可数名词。

2、food表示某种可吃的食物时，为可数名词。a food指一种食物，foods指多种食物。

3、food还可用于比喻，指“被人思考的东西”“精神食粮”，是不可数名词，常与介词for连用。

词义辨析：

provisions, diet, food这组词都有“食物”的意思，其区别是：

1、provisions指即时应用或储藏备用的食物或粮食。

2、diet指规定的或惯常的食物，尤指维持健康的定量或定质食物，也指疗养时规定的食物。

3、food普通常用词，泛指一切能充饥和补充人或动物身体消耗的食物。

‘贰’ 各国食物 英文短文【有翻译】

FOOD SECURITY AND SAFETY
With the increased movement of people and goods around the globe, food security -- access to adequate and sustainable food supplies -- and food safety have become topics of widespread international interest. What is being done to ensure that reliable and affordable amounts of nutritious food are available to the world's growing population and how safe is the global food supply?

Only a small percentage of the world's hungry and malnourished people currently are being reached by food assistance programs, says Congressman Tony Hall, U.S. Ambassador-designate to the United Nations hunger and food organizations, in the lead article in this issue of Economic Perspectives. Hasty, stop-gap measures to address food security, he says, must be replaced by programs that are crafted, in part, by key stakeholders in affected communities to ensure predictable and stable food supplies appropriate to local conditions.

Hall and other experts begin by asking if food insecurity is a symptom or a cause of poverty. Hall suggests that hungry people are so focused on getting their next meal they cannot take advantage of many traditional routes out of poverty, such as ecation and alternative agricultural techniques that would, over the long term, help them attain food security. These experts recommend some new approaches, such as direct food assistance for families whose children stay in school and legal protection for rural property rights that would encourage farmers to make the types of investments that would boost food proctivity. Others argue that food insecurity is not an issue of a shortfall in food proction but rather that governments have neglected agricultural development, made ineffective use of food aid, and, through protective trade barriers, made hunger alleviation more difficult to attain.

There are success stories. Bangladesh, once extremely dependent on food imports, has transformed its devastated agricultural sector into one of the most proctive farm economies in all of South Asia through a global partnership between foreign aid agencies, international research institutions, and indigenous non-governmental organizations. Greater crop diversification would help further food security in Bangladesh, experts say.

Food security and safety are tightly linked. On one hand, transgenic technology may hold the greatest potential to increase food proction, rece the use of harmful chemical pesticides, and provide nutritional foods. On the other hand, some argue that the technology, rather than being a hope, represents a new threat to both the environment and health. Some argue that the U.S. food safety regulatory structure is the best in the world and ensures the safety of both the domestic and export food supply. Others say that as good as this structure is, even more food proct labeling is needed to let consumers know which procts include or exclude genetically engineered foods and ingredients.

This issue of Economic Perspectives does not take sides on all of these issues but aims rather to ecate foreign audiences on U.S. policy and on the debate in the United States over food security and safety, raising important questions that policy-makers in each country must address in forming future development and environmental policies.

世界粮农组织的解释：
What is meant by food security?
Food security exists when all people, at all times, have physical and economic access to sufficient, safe and nutritious food for a healthy and active life (World Food Summit Plan of Action, par. 1). This involves four conditions:
(i) adequacy of food supply or availability;
(ii) stability of supply, without fluctuations or shortages from season to season or from year to year;
(iii) accessibility to food or affordability; and
(iv) quality and safety of food.

中文：
粮食安全的定义是什么?

粮食安全就是所有人在任何时候都能在物质上和经济上获得足够、安全和富有营养的食物以满足其健康而积极生活的膳食需要（世界粮食首脑会议行动计划第一段）。这涉及四个条件：
（1）充足的粮食供应或可获得量；
（2）不因季节或年份而产生波动或不足的稳定供应；
（3）具有可获得的并负担得起的粮食；
（4）优质安全的食物。

世界粮农组织粮食安全特别计划：The specail programe for food security(FPFS)

What are the Programme's main objectives?
The main objectives of the SPFS are: (i) to help LIFDCs improve national food security through rapid increases in proctivity and food proction; (ii) to rece year-to-year variability in proction on an economically and environmentally sustainable basis; and (iii) to improve household access to food. Increasing the net income of farmers, rural employment and social and gender equity are core features of the SPFS.

特别计划的主要目标是： (i) 帮助低收入缺粮国通过迅速提高生产率和粮食产量加强国家粮食安全；(ii) 在经济和环境可持续的基础上缩小每年的产量波动；(iii) 改善家庭获得粮食的机会。增加农民净收入、乡村就业、社会公平和男女平等是特别计划的核心。
参考资料：http://www.foodmate.net/english/speciality/11181.html

‘叁’ 英文介绍菲律宾的饮食文化

The Filipino is basically of Malay stock with a sprinkling of Chinese, American, Spanish, and Arab blood. The Philippines has a population of 76.5 million as of May 2000, and it is hard to distinguish accurately the lines between stocks. From a long history of Western colonial rule, interspersed with the visits of merchants and traders, evolved a people of a unique blend of east and west, both in appearance and culture.

The Filipino character is actually a little bit of all the cultures put together. The bayanihan or spirit of kinship and camaraderie that Filipinos are famous for is said to be taken from Malay forefathers. The close family relations are said to have been inherited from the Chinese. The piousness comes from the Spaniards who introced Christianity in the 16th century. Hospitality is a common denominator in the Filipino character and this is what distinguishes the Filipino. Filipinos are probably one of the few, if not the only, English-proficient Oriental people today. Pilipino is the official national language, with English considered as the country's unofficial one.

The Filipinos are divided geographically and culturally into regions, and each regional group is recognizable by distinct traits and dialects - the sturdy and frugal llocanos of the north, the instrious Tagalogs of the central plains, the carefree Visayans from the central islands, and the colorful tribesmen and religious Moslems of Mindanao. Tribal communities can be found scattered across the archipelago. The Philippines has more than 111 dialects spoken, owing to the subdivisions of these basic regional and cultural groups.

The country is marked by a true blend of cultures; truly in the Philippines, East meets West. The background of the people is Indonesian and Malay. There are Chinese and Spanish elements as well. The history of American rule and contact with merchants and traders culminated in a unique blend of East and West, both in the appearance and culture of the Filipinos, or people of the Philippines.

Hospitality, a trait displayed by every Filipino, makes these people legendary in Southeast Asia. Seldom can you find such hospitable people who enjoy the company of their Western visitors. Perhaps e to their long association with Spain, Filipinos are emotional and passionate about life in a way that seems more Latin than Asian.

The Spaniards introced Christianity (the Roman Catholic faith) and succeeded in converting the overwhelming majority of Filipinos. At least 83% of the total population belongs to the Roman Catholic faith.

The American occupation was responsible for teaching the Filipino people the English language. The Philippines is currently the third-largest English speaking country in the world.

The Philippines country culture starts in a tropical climate divided into rainy and dry seasons and an archipelago with 7,000 islands.These isles contain the Cordillera mountains; Luzon’s central plains; Palawan’s coral reefs; seas touching the world’s longest discontinuous coastline; and a multitude of lakes, rivers, springs, and brooks.
The population—120 different ethnic groups and the mainstream communities of Tagalog/Ilocano/Pampango/Pangasinan and Visayan lowlanders—worked within a gentle but lush environment. In it they shaped their own lifeways: building houses, weaving cloth, telling and writing stories, ornamenting and decorating, preparing food.

The Chinese who came to trade sometimes stayed on. Perhaps they cooked the noodles of home; certainly they used local condiments; surely they taught their Filipino wives their dishes, and thus Filipino-Chinese food came to be. The names identify them: pansit (Hokkien for something quickly cooked) are noodles; lumpia are vegetables rolled in edible wrappers; siopao are steamed, filled buns; siomai are mplings.

All, of course, came to be indigenized—Filipinized by the ingredients and by local tastes. Today, for example, Pansit Malabon has oysters and squid, since Malabon is a fishing center; and Pansit Marilao is sprinkled with rice crisps, because the town is within the Luzon rice bowl.

When restaurants were established in the 19th century, Chinese food became a staple of the pansiterias, with the food given Spanish names for the ease of the clientele: this comida China (Chinese food) includes arroz caldo (rice and chicken gruel); and morisqueta tostada (fried rice).

When the Spaniards came, the food influences they brought were from both Spain and Mexico, as it was through the vice-royalty of Mexico that the Philippines were governed. This meant the proction of food for an elite, nonfood-procing class, and a food for which many ingredients were not locally available.

Fil-Hispanic food had new flavors and ingredients—olive oil, paprika, saffron, ham, cheese, cured sausages—and new names. Paella, the dish cooked in the fields by Spanish workers, came to be a festive dish combining pork, chicken, seafood, ham, sausages and vegetables, a luxurious mix of the local and the foreign. Relleno, the process of stuffing festive capons and turkeys for Christmas, was applied to chickens, and even to bangus, the silvery milkfish. Christmas, a new feast for Filipinos that coincided with the rice harvest, came to feature not only the myriad native rice cakes, but also ensaymadas (brioche-like cakes buttered, sugared and cheese-sprinkled) to dip in hot thick chocolate, and the apples, oranges, chestnuts and walnuts of European Christmases. Even the Mexican corn tamal turned Filipino, becoming rice-based tamales wrapped in banana leaves. The Americans introced to the Philippine cuisine the ways of convenience: pressure-cooking, freezing, pre-cooking, sandwiches and salads; hamburgers, fried chicken and steaks.

Add to the above other cuisines found in the country along with other global influences: French, Italian, Middle Eastern, Japanese, Thai, Vietnamese. They grow familiar, but remain “imported” and not yet indigenized.

On a buffet table today one might find, for example, kinilaw na tanguingue, mackerel dressed with vinegar, ginger, onions, hot peppers, perhaps coconut milk; also grilled tiger shrimp, and maybe sinigang na baboy, pork and vegetables in a broth soured with tamarind, all from the native repertoire. Alongside there would almost certainly be pansit, noodles once Chinese, now Filipino, still in a sweet-sour sauce. Spanish festive fare like morcon (beef rolls), embutido (pork rolls), fish escabeche and stuffed chicken or turkey might be there too. The centerpiece would probably be lechon, spit-roasted pig, which may be Chinese or Polynesian in influence, but bears a Spanish name, and may therefore derive from cochinillo asado. Vegetable dishes could include an American salad and a pinakbet (vegetables and shrimp paste). The dessert table would surely be richly Spanish: leche flan (caramel custard), natilla, yemas, lces de naranja, membrillo, torta del rey, etc., but also include local fruits in syrup (coconut, santol, guavas) and American cakes and pies. The global village may be reflected in shawarma and pasta. The buffet table and Filipino food today is thus a gastronomic telling of Philippine history.

What really is Philippine food, then? Indigenous food from land and sea, field and forest. Also and of course: dishes and culinary proceres from China, Spain, Mexico, and the United States, and more recently from further abroad.

What makes them Philippine? The history and society that introced and adapted them; the people who turned them to their tastes and accepted them into their homes and restaurants, and especially the harmonizing culture that combined them into contemporary Filipino fare.

Having recently spent two years, happily squatting, sitting or laying in the aisles of any greater Vancouver or Sunshine Coast public library while researching recipes and cookbooks of every sort of cuisine imaginable (imperative, to check out the professionals, when one is writing his or her own cookbook), I came upon the idea that Canadian cooking-- and therefore eating-- is a four season experience.

How many of your friends have shared special memories of traditional plates or foods, served on special occasions, in their Canadian homes? Sure, but do they ever mention the mundane, the normal things they eat every day? I'd be willing to bet my sombrero that they don't (unless you're talking to a foodie- a food aficionado) simply because for them, it is the norm and the norm is generally so common it borders on boring. Try asking them what they eat every day and depending on their own regions and cultural backgrounds you will receive such an astounding array that it might just whet your appetite.

Meat, green beans, and mashed potatoes don't do justice to the variety of regional and traditional plates served nationwide on Canadian tables today; still, its difficult to explain that in a cultural cornucopia, like Canada, how is it possible to retain any semblance of what is Canadian?

Here, in my adopted Latin American home, I am accused of being from a culture that is not a culture at all; for lack of age (not wisdom, for wisdom is perceived as being in abundant supply in all Canadians and this myth is one I allow them) and for lack of defined and traditional plates of food that embody the geography and history of its people.

Hah! I retaliate! Pah!

Here is what I have begun to understand about the foods we share as a nation and the foods we constantly introce to our nation as a greater, social body.

Being Canadian and eating Canadian are one and the same.

It is a Multi-cultural affair of the heart and taste buds. It is prior history made in the present day, with the roots of aged traditions boiling beneath the surface of both old and new ingredients. It is the synthesis of folklore with innovation. It is the blend of comfort and novelty that fluctuates in harmony with its surroundings and its resources. It is the constant change of the four seasons at local markets, and in today's commercial world it means the continuous availability of International ingredients ready to be prepared and served at home. It is expansive and specific all at once.

Lets talk about: wild salmon and fresh dill, codfish in white sauce, Macintosh apples wrapped in flaky pastry, beef stew left to simmer for hours and served with buttery biscuits, baked butternut or acorn squash, poutine with dark chicken gravy and melted white cheese, pancakes with real maple syrup (best to partake of these in the forest itself, while sitting at a wooden picnic table beside the vat of bubbling and sugary sap- oh man this makes me hungry), deep dish meat pie, boiled dinner (or known as Jig's dinner in Eastern provinces), fresh garden salads with beefsteak tomatoes and garden cukes (if you are Canadian, you know what these are), lobster, clam chowder, bannock (you see, this list could go on forever).

Add ingredients like rice noodles and leafy bok choy or green chilies and curried sauces, throwing in some wide noodle lasagna Bolognese, roasted potatoes and lamb served with tangy feta salad, or cashew chicken, and you will have a better idea of what people are eating, all over the country, tonight. It's not just meat, beans, and potatoes and it is certainly not the fast food hamburger nation, although there is always something for every taste!

So when I invite my local friends, families, and neighbours over for some good old Canadian fare what will I serve?

I will, most likely, serve something that stems from my personal traditions and Maritime background: Something that has simmered all day and something that has been freshly baked in the oven to go with it, with a few laughs for dessert. Or perhaps we'll barbecue a fresh salmon and make potato and garden salads too.

I'll invite them into the house, removing their shoes at the front door, and head directly to the kitchen where we will congregate for a while. I'll put large bowls on the table and have everyone sit around and serve him or herself, passing in clockwise direction. And when they are done I'll ask them to bring their plates to the counter near the sink (would it be too much to ask them to wash or dry as well?).

Guaranteed, someone will ask me for hot sauce to go with his or her potato salad, and to that I will reply…not in Canada, eh! But stay for a while, please, and we'll have a cup of tea (black with milk and sugar) near the fire.

‘肆’ 外国食物有哪些用英语怎么写

pizza披萨、bread面包、croissant牛角面包、baguette法式面包、bagel百吉圈、
sandwich三明治、
cake蛋糕、dessert甜食、pudding布丁、jam果酱、chocolate巧克力、waffle华夫饼、cream奶油
spongecake海绵蛋糕doughnut炸面包圈、fairy/cup cake纸杯蛋糕、
muffin松饼、gateau奶油水果大蛋糕、sconce烤饼、jelly果冻、custard蛋奶沙司、
apple pie苹果馅饼、profiteroles/creampuffs泡芙夹心酥球、pancake薄煎饼、fruit salad水果色拉

水果蔬菜：
cherry樱桃、kiwi-fruit猕猴桃、fig无花果、
blackberry黑莓、grapefruit葡萄柚、lemon柠檬、lime酸橙
pineapple菠萝、mango芒果、lychee荔枝、coconut椰子、pomegranate石榴、starfruit杨桃、passionfruit鸡蛋果

shallot胡葱、leek韭菜、broccoli西兰花、yam薯蓣、asparagus芦笋、cauliflower花椰菜、
fennel茴香、celery芹菜

kidneybean菜豆、marrow西葫芦、parsnip欧洲萝卜、radishes小萝卜、lettuce生菜
beetroot甜菜根

squash南瓜类 pumpkin南瓜、

‘伍’ 菲侓宾一日三餐食物是

与大多数亚洲国家一样，在菲律宾的主食是大米。 剩米饭通常是用大蒜炒，通常是在早餐服务，连同一个煎鸡蛋，腊肉或香肠。.赖斯往往是享有从主菜酱汁或肉汤。在一些地区，大米混合盐，炼乳，可可，或咖啡。.米粉是用在糖果，蛋糕和其他糕点。.而大米是主食，面包也是一种常见的的主食。

在烹饪中经常使用多种水果和蔬菜。香蕉 (特别是萨巴各种)、 四季 (kalamansi)、 石榴 (巴亚巴斯）、 芒果、 木瓜、 和菠萝借明显热带的才华，在很多菜，但主体绿色叶菜喜欢水菠菜 (kangkong)、 大白菜 (petsay)、 纳帕白菜 (petsay wombok)、 白菜 （repolyo） 和其他像茄子 (塔隆)、 货场-长豆 (sitaw) 都只是常用的蔬菜。椰子是无处不在。餐后甜点，经常使用椰子肉椰汁 (kakang 加塔) 酱汁，和椰油煎炸。丰富收获薯仔、 胡萝卜、 香芋 (加比 ·）、 木薯 （kamoteng kahoy），紫山药 (宇部） 和甜马铃薯 (kamote) 所作的像根作物的他们随时可用。在很多菜中找到西红柿 (kamatis)、 (八王坟) 大蒜和洋葱 (sibuyas) 的结合 肉主食包括鸡肉、 猪肉、 牛肉和鱼。海鲜是流行水围群岛的机构的结果。受欢迎的渔获量包括罗非鱼、 鲶鱼 (伊托)、 虱目鱼 (bangus)、 石斑 (拉普拉普)、 虾 (hipon)、 虾 (sugpo)、 鲐鱼 （galunggong，哈萨哈萨）、 箭鱼、 牡蛎 (塔拉瓦）、 贻贝 (tahong)、 蛤 （halaan 和 tulya）、 大、 小螃蟹 (alimango 和 alimasag 分别），游戏鱼、 鲒、 金枪鱼、 鳕鱼、 旗鱼和鱿鱼/墨鱼 (这两个被调用 pusit）。此外受欢迎的是海藻、 鲍鱼和鳗。有鱼的最常见的方式让它腌，煎或炸，然后与水稻和蔬菜简单的饭吃。它也可熟的西红柿的酸液中或在 pangat，sinigang，准备与蔬菜和日益恶化的代理作为罗望子醋拌和胡椒，使 paksiw，或烤热木炭或木 （inihaw）。其他准备工作包括埃斯卡贝谢 (糖醋） 或 relleno （deboned 和酿）。可以由正在保存鱼熏 (tinapa) 或晒干 （tuyo 或 daing）。食物往往被配有各种调味酱汁。油炸食品往往被蘸醋、 酱油、 果汁挤从 kalamansi （菲律宾石灰、 四季或 calamansi） 或两个或所有的组合。帕蒂斯 (鱼酱油) 可能混入 kalamansi 作为大多数吃海鲜酱。鱼露，鱼粘贴 （bagoong）、 虾膏 (bagoong alamang) 和碎石姜根 (芦芽） 是在烹调过程或送达往往添加到菜的调味品。

早餐

传统的菲律宾早餐可能包括 pandesal (小面包卷)、 克菩提 (白奶酪)、 champorado (巧克力稀饭）、 sinangag （大蒜炒米饭），和肉 — — 如树皮、 longganisa、 tocino、 karne 北 (黑椒牛肉） 或如 daing na bangus （盐渍和干虱目鱼) 鱼 — — 或 itlog na 普拉 (咸的鸭蛋)。咖啡通常也被送达特别是卡 barako，各种咖啡生产在八打雁指出有浓郁的风味的群山。

菲律宾早餐

某些在菲律宾 portmanteaus 已投入使用说明在菲律宾的早餐中的流行组合的项目。这种组合的顺序的一个例子是 kankamtuy： 卡宁 （米）、 kamatis （西红柿） 和 tuyo （鱼干) 的命令。另一个是 tapsi： 树皮和 sinangág 的命令。其他的例子包括使用 silog 后缀，通常几种肉送达与 sinangág 和 itlog (蛋) 的变化。三种最常见的 silogs 是 tapsilog （有作为的肉部分树皮）、 tocilog （有 tocino 作为肉部分） 和 longsilog （有肉部分为 longganisa）。其他 silogs 包括 （与热狗) hotsilog、 bangsilog (与 bangus (虱目鱼））、 dangsilog、 spamsilog 、 adosilog （adobo） 与、 chosilog （带财运）、 chiksilog （鸡）、 cornsilog （带黑椒牛肉） 和 litsilog （与 lechon/litson)。Pankaplog 是一个俚语术语，指的组成的 pandesal、 kape (咖啡) 和 itlog (蛋) 的早餐。[8] 建立专门从事这类餐被称为 tapsihan 或"tapsilugan"。

‘陆’ 菲律宾的英文缩写是什么

菲律宾的英文缩写：PH

‘柒’ “菲律宾”用英语怎么写

菲律宾：

the Philippines

短语：

1、菲律宾裔：Filipino

2、菲律宾总统：presidents of the Philippines ; Gloria Macapagal-Arroyo

3、菲律宾鳄 ：Philippine crocodile ; Crocodylus mindorensis ; Crocodylus novaeguineae mindorensis

例句：

1、西班牙将菲律宾群岛割让给美国。

Spaincededthe Philippinestothe United States.

2、如果菲律宾能做到这一点，其他国家也能做到吗？

Ifthe Philippinescandoit,canothersas well?

‘捌’ 菲律宾的英语作文，第一段写地理和首都，第二段写动物，第三段写饮食，第四段写风土人情

The Philippines is a country in Southeast Asia in the western Pacific Ocean. It is categorized broadly into three main geographical divisions: Luzon, Visayas, and Mindanao. Its capital city is Manila.
The Philippines' rainforests and its extensive coastlines make it home to a diverse range of birds, plants, animals, and sea creatures.It is one of the ten most biologically mega-diverse countries and is at or near the top in terms of biodiversity per unit area. Around 1,100 land vertebrate species can be found in the Philippines including over 100 mammal species and 170 bird species not thought to exist elsewhere.Endemic species include the tamaraw of Mindoro, the Visayan spotted deer, the Philippine mouse deer, the Visayan warty pig, the Philippine flying lemur, and several species of bats.
Philippine cuisine has evolved over several centuries from its Malayo-Polynesian origins to become a mixed cuisine with many Hispanic, Chinese, American, and other Asian influences that have been adapted to local ingredients and the Filipino palate to create distinctively Filipino dishes. Dishes range from the very simple, like a meal of fried salted fish and rice, to the elaborate, such as the paellas and cocidos created for fiestas. Popular dishes include lechón, adobo, sinigang, kare-kare, tapa, crispy pata, pancit, lumpia, and halo-halo. Some common local ingredients used in cooking are calamondins, coconuts, saba (a kind of short wide plantain), mangoes, milkfish, and fish sauce. Filipino taste buds tend to favor robust flavors but the cuisine is not as spicy as those of its neighbors.
Philippine culture is a combination of Eastern and Western cultures. The Philippines exhibits aspects found in other Asian countries with a Malay heritage, yet its culture also displays a significant amount of Spanish and American influences. Traditional festivities known as barrio fiestas (district festivals) to commemorate the feast days of patron saints are common. The Moriones Festival and Sinulog Festival are a couple of the most well-known. These community celebrations are times for feasting, music, and dancing. Some traditions, however, are changing or graally being forgotten e to modernization. The Bayanihan Philippine National Folk Dance Company has been lauded for preserving many of the various traditional folk dances found throughout the Philippines. They are famed for their iconic performances of Philippine dances such as the tinikling and singkil that both feature the use of clashing bamboo poles.

‘玖’ 食物的英文怎么写

你好！
食物
food 英[fu:d] 美[fud]
n. 粮食; 食物，食品; 养料; 资料;
[例句]Enjoy your food.
用餐愉快。