food-第一部分详解.pptxVIP

FOODFood is culturally defined, what is considered a food in Culture A is not necessarily a food in Culture B. WHAT IS FOOD? It is one central thing about human experience that can open up both our senses and our experiences to our place in the world. -- Alice Waterswith C- C or C- H bondswithout C- C or C- H bondsNUTRIENTS Vitamin cproteinSodium and Chlorine ionswaterFatty acids Usually, more than one class of nutrients is represented in a food (e.g., (CHO, fats, proteins, water, minerals [e.g., Ca] and vitamins [e.g., Vitamin D] are inMilkCooked Spinach943 μg per cupCooked Broccoli 153 μg per cupA NUTRITIOUS DIETWHY IS THE ACQUISITION OF FOOD SO IMPORTANT?Question answered by the old adage “We are what we eat.” All living creatures need to “take in nutrients to live.”Nutrition – the science that deals with the body’s ability to transform nutrients found in “FOOD” into “FUEL FLESH.” CaloriesMuscle Tissue Foodporridge过桥米线traditional Chinese rice-puddingsteamed breaddumplingsweet dumpling Peking duck鲁苏徽 川浙湘闽粤八大菜系Chinese cuisine in its development has formed different genres. The recognized saying is Chinese cuisine involves eight branches. Based on different regions, they are cuisines of Shandong, Sichuan, Guangdong, Fujian, Jiangsu, Zhejiang, Hunan, and Anhui. Their features are related to the geography, climate, local product and eating habit.中国菜肴在烹饪中有许多流派。其中最有影响和代表性的也为社会所公认的有：鲁、 川、 粤、 闽、 苏、 浙、湘、 徽等菜系，即被人们常说的中国“八大菜系”。一个菜系的形成和它的悠久历史与独到的烹饪特色分不开的。同时也受到这个地区的自然地理、气候条件、资源特产、饮食习惯等影响。有人把“八大菜系”用拟人化的手法描绘为：苏、浙菜好比清秀素丽的江南美女；鲁、皖菜犹如古拙朴实的北方健汉；粤、闽菜宛如风流典雅的公子；川、湘菜就象内涵丰富充实、才艺满身的名士。中国“八大菜系”的烹调技艺各具风韵，其菜肴之特色也各有千秋。 鲁菜历史悠久，“食不厌精，脍不厌细”，文化底蕴浓厚。川菜采巴蜀丰?富的物产，烹巴蜀之美味，“七滋八味”尽在其中。苏菜“金齑玉脍”，技法精妙，玲珑剔透。湘菜，香甜酸辣，诸味俱全，风味浓郁。徽菜古色古香，河鲜家禽，尽入其味。浙菜南料北烹，味贯南北，清鲜爽脆。闽菜清鲜和醇，色香味形，无一不备。粤菜清淡鲜活，博采众家，影响深远。Anhui cuisine (Hui Cai for short), one of the eight most famous cuisines in China, features the local culinary arts of Huizhou. It comprises the specialties of South Anhui, Yanjiang and Huai Bei. The highly distinc