旅游跨文化沟通 旅游跨文化沟通 French Cuisine.pptVIP

Unit Seven French Cuisine I. Overview Of French Cuisine Located in western Europe, metropolitan(大都市的) France occupies an area smaller than the size of Texas and has a population of only 62 million. Yet the country has long enjoyed an outsized (特别大的) reputation for its cuisine. Historical, geographic, political, and social factors account for the rich gastronomic(美食的) and culinary（烹饪的) culture, a key element in the French way of life. II. Major Foodstuffs France is the premier wine producer in the world, responsible for a ?fth of global production. As recently as the late 1930s, wine consumption averaged 45 gallons per person yearly, or the better part of（更多一点） a pint each day. Today, the average stands at（达到） about just under 16 gallons yearly, or less than one glass per person per day. Wine has long been practically synonymous with France, as a staple beverage and a symbol, along with bread, associated with the Catholic communion （圣餐）. For the French, wine sets off （启动） food, and vice versa; each brings out the taste and textures of the other to best advantage. The French eat beef, lamb, goat, horse, pork, and game（猎物） such as venison（鹿肉）. Offal （内脏）such as veal liver（牛肝） and veal（小牛）, pork, and lamb kidneys（肾脏） is appreciated. France exports more chicken than any other country in the world. Other popular fowl（家禽） are turkey and goose for holidays but also guinea fowl（珍珠鸡）, capon（阉鸡）, duck, and quail（鹌鹑）. Rabbit and hare are sold alongside fowl. * * The fertility(丰饶) but also the diversity of the geography and climate permit a broad scope in agricultural production. Coasts along the cool North Sea, English Channel, and Atlantic Ocean, and also along the warmer, saltier Mediterranean Sea, yield fish, shell?sh (贝类), and aquatic plants (水产植物). Landscapes range from alpine mountains to continental plains, with a full third of the land area considered arable （适于耕种的). Climates include the temperate oceanic west but also the drier Mediterranean south.