French Cuisine
Name
Institution
French Cuisine
法国美食代写 French Cuisine：The France president, Nicolas Sarkozy, praises French cuisine as the best gastronomy in the world ···
Introduction
The France president, Nicolas Sarkozy, praises French cuisine as the best gastronomy in the world. The French culture has been praised around the world especially regarding food culture which has been adopted in hundreds of highly ranked restaurants in France and globally (Civitello, 2011). The tradition such as the use of fresh vegetables and wines and cheeses as well as the regional specialties in food refinement has received such praises that makes the audience yearn to have the taste of them. The French cuisine reputation has thus inspired and attracted researchers from around the world to learn about France kitchens.
Wine and Cheese as a Major Part of French Cuisine 法国美食代写
Food preparation in France is considered to be one with the highest diversity. The food is, therefore, the most refined and elegant in style of preparation. As a style, wine and cheese have been the fundamental component in every culinary meal in France, and it has been a French culture for long. Both are used as ingredients and accompaniments. As a habit, the wine is taken as a refreshment of a part of the meal served. Today France is known for its wide varieties of wines and cheeses.
French Cuisine, Elegance, and Standard
French Cuisine as Style of Cooking from France
France being the home of French cuisine has set a high standard on which other culinary works are based. The country has been recognized for the art of culinary which is evident in the French cuisine (Day, Pellaprat, Kramer, & White, 1966). The world leading culinary chef are from France making it a destination for the best renown chefs. It is also notable that the well-known chefs in the world have their training in France. Most of the finest cuisines found around the world are adapted from France. Cooking is an essential part of French culture, and they took pride in preparing the best foods in the world.
The style of French cuisine is well captured with different regions taking pride in different culinary designs. As such, cuisines preparations use of different kinds of sauces and gravies to come up with different types and flavors of cuisines, which are unique in each of the regions. However, the more widely accepted style of cuisine is Cuisine Nouvelle from southern France. The cuisine is considered more contemporary and mostly served in prestigious restaurants in Paris.
Typology of French Cuisine 法国美食代写
Winer (1962), produced a book with over 3000 lists of French food recipes. Part of these are the French cuisines which take prominence in the modern culinary industry. Traditionally, French foods relied on simple combinations of natural and essential ingredients. There are various recipes of cuisine that one can choose from as described by the author. The writer has given an analysis of each cuisine that existed in France during that time. The source offers a perfect reference to those who want to enjoy the culture of cuisine at their home. French cuisine is divided into regions with each of them offering a unique type of culinary.
France is divided according to the region with each region having its recipes of culinary. For instance, in the west, the recipes of seafood were widely used specifically the salmon and lobster. The western part also produces Camembert cheese of Normandy. The southern part is famous for Lyon which tries to rivals Paris for gastronomical. The southern region also boasts of its traditions of cooking various herbs which are not found in any other part of the country. The region also takes pride Herbes de Provence which is a mixture of thyme, rosemary oregano, and other rear herbs. The southern region also has dishes like ratatouille, pistou, and salade Nicoise. The foods are essential to the people of these regions as they give an identity food culture.
French Cuisine and Culture 法国美食代写
According to Civitello (2011), the history of French cuisine dates back in medieval times. During those times foods were dictated by time and occasions. The cuisine was influenced by Catherine de Medicis who came with her Italian chefs when she got married to French King Henry II. It marked a beginning of French culinary revolution episode (Civitello, 2011). Through his writing, philosopher Dennis Diderot explained how Italian cookery was inherited from Romans, and at the 17th century, the Italian introduced fine foods to French. Since the 17th century, French cuisine has been practiced as a culture which has been perfected over time.
Another important innovation occurred in the late 17th century is the restaurants from the English taverns. This marked a time when people could be supplied with foods in custom orders. The revolution was a turn of event when people could have food outside their homes. Civitello (2011) indicated the rise of Paris restaurant as the mark of growth to the reputation of France. Since that time France has been viewed as the home of great foods.
Globalization and Culture 法国美食代写
Effect of Globalization on French Cuisine
Globalization has influenced all aspects of life from the basic fabric of the social culture to the social, economic, and political. French cuisine culture is not an exception to the effects of globalization. Over the period, the changes in technology like commercial airplanes and the internet have allowed mobility of people and ideas from one region to the other. Accordingly, when people travel or share information via the internet, they carry with them their culture and also learn the culture of the areas they visit. This phenomenon has resulted in the integration of different cultures in various aspects of life.
In essence, the cultural exchange is a two-way thing.
It is, therefore, anticipated that, over time, the adoption of cultural practices and ways of life from other nations and regions would move the world towards a global community with shared cultural practices. For instance, when curious American tourist travel to Western Europe with a hope to find a something different regarding culture and food, it can be a surprise to find McDonald’s and Starbucks which are as prevalent as they are at home. That notwithstanding, globalization is a definite implication to the world because it has allowed people to share in technologies and techniques. However, globalization has been a real influence on how culture has transformed over time.
French cuisine has an affinity of attraction distributed globally, therefore, a need to see how this distinct cultural affinity has changed due to globalization. It has a tradition which has for long given France a real identity in the culinary. As such, the French have lived to cherish this tradition for long, but foreign cultures are eroding some of its most essential aspects. The decline of this important culture has resulted in some social problems like obesity and alcoholism in the population. In this regard, the effort has been underway in support of the cuisine culture which has for long been diminishing to regain the French cuisine cultural status.
Importance of Foreign Cuisine in Francophone Countries 法国美食代写
The innovation in culinary came with renown French chefs who traveled around the world. Most of these chefs came with them new techniques and preparation methods of foods (Winer, 1962). They also adopted new products which were foreign in the French nation. As a result, a new cuisine was born which included such elements as steaming, raw fish, crunchy vegetables, Japanese methods of preparations and more. In research, Symons (2010), pointed out that Japanese style stressed on colors on foods and shapes which built artistic impressions for fantastic dining experiences. There are other factors which were borrowed from Northern Europe and America like the issues of health and weight concerns (Pittie & Moody 2002).
As a result of globalization, fast foods came as a necessity to adapt to the new changes. Traditionally, one could have spent more than two hours in a France restaurant enjoying foods and drinks. However, this is not the case anymore as a lot has changed. Contrary to America, where the servers were quick to serve the next customers, in France every service was based on the bill and people spent much time in a restaurant to have a meal. As a result, the economy was sluggish as people could spend hours waiting when globalization came in to play much of these changed to a more demanding business practice which led to the modern French culinary (Day, Pellaprat, Kramer, White, 1966).
How Globalization has Shaped the View of People Towards French Cuisine 法国美食代写
Textile and Clothing conducted research shows that over decades the French people are getting fatter which has contributed to obesity. The change in French weight was attributed to the changed eating habits as adopted by foreign nations. As a result, most people have started to change how they used to see French cuisine as healthy food (Valia, Dickey, 2004). The cuisine consumption has therefore been declining in the last few decades.
The current trend in food production has also affected how people consume French cuisine. One of their pessimistic view of globalization is the emergence of GMO food which they felt will affect the farmers in France as well as the public health concerns. Willging (2008), explains how some products had to be banned from entering the France market, which affected some American companies like McDonald’s.
Conclusion 法国美食代写
To sum up, globalization has changed much in the preparation of French cuisine, which as a result has eroded the culinary cultural identity of the French. Much of these effects has contributed to more social vices like obesity and alcoholism. Therefore, it has significantly reduced the originality of French cuisine. This research has explored the effects of globalization on the overall preparation and preparation of French cuisine and how they have changed over time due to globalization.
References
Civitello, L. (2011). Cuisine and culture: A history of food and people. John Wiley & Sons.
Day, A., Pellaprat, H., Kramer, R., White, D. (1966). Modern French Culinary Art. Cleveland. New York.
Fromkin, D. (2001). Once upon a time in France. New Criterion, 19(7), 72-77.
Pitte, J. R., & Moody, J. J. (2002, June). French gastronomy faced with globalization. In Phi Kappa Phi Forum (Vol. 82, No. 3, pp. 34-39). Honour Society of Phi Kappa Phi.
Symons, M. (2010). Presentation of food. Answers.com. Retrieved from www.answers.com
Valia, M., Dickey, C. (2004). A cuisine crisis: France’s famed food industry is in decline blame globalization as well as the French government. Newsweek, 40.
Winer, J.F.B. (1962). The Art of French Cooking: Sumptuous Recipes and Menus from the Heart of the Incomparable French Cuisine–3760 Recipes and Instructions for Masterpiece Cookery Created by the Great Chefs of France. New York, Golden Press.
Willging, J. (2008). Of GMOs, McDomination and foreign fat: contemporary Franco-American food fights. French Cultural Studies, 19(2), 199-226.
法国美食
名称
机构
法国美食
法国美食代写法国美食：法国总统尼古拉斯·萨科齐（Nicolas Sarkozy）赞扬法国美食是世界上最美味的美食···
介绍
法国总统尼古拉·萨科奇（Nicolas Sarkozy）称赞法国美食是世界上最好的美食。法国文化受到全世界的赞誉，尤其是饮食文化已被法国乃至全球数百家高级餐厅所采用（Civitello，2011）。诸如使用新鲜蔬菜，葡萄酒和奶酪以及区域特色食品提炼等传统赢得了赞誉，使观众渴望品尝它们的味道。法国美食的声誉因此激发并吸引了来自世界各地的研究人员来了解法国厨房。
葡萄酒和奶酪是法国料理的重要组成部分 法国美食代写
法国的食品制备被认为是多样性最高的一种。因此，食物是最精致和优雅的准备方式。作为一种风格，葡萄酒和奶酪一直是法国每顿美食的基本组成部分，并且长期以来一直是法国的一种文化。两者均用作成分和伴奏。作为一种习惯，葡萄酒被当作一部分餐点的提神食品。如今，法国以其多种葡萄酒和奶酪而闻名。
法国美食，优雅和标准
法国菜作为法国的烹饪方式
法国是法国美食之乡，为其他烹饪作品树立了很高的标准。该国以烹饪艺术而闻名，这在法国美食中尤为明显（Day，Pellaprat，Kramer和White，1966年）。世界领先的烹饪大厨来自法国，是最佳知名大厨的目的地。同样值得注意的是，世界知名厨师在法国接受了培训。世界各地发现的大多数最佳美食都来自法国。烹饪是法国文化的重要组成部分，他们以烹制世界上最好的食物而感到自豪。
不同地区以不同的烹饪设计引以为豪，充分体现了法国美食的风格。因此，料理准备使用不同种类的酱汁和肉汁，以提供不同类型和风味的美食，这在每个地区都是独特的。但是，更广泛接受的美食风格是法国南部的Cuisine Nouvelle。这些美食被认为更具现代感，并且大多在巴黎的著名餐厅提供。
法国美食的类型学 法国美食代写
温纳（Winer，1962）出版了一本书，其中包含3000多种法国食品食谱。其中一部分是法国美食，在现代烹饪界占有重要地位。传统上，法国食品依靠天然成分和基本成分的简单组合。正如作者所描述的，人们可以从中选择各种菜式。笔者对当时法国存在的每种美食进行了分析。资料来源为想要在家中享受美食文化的人们提供了完美的参考。法国菜分为多个区域，每个区域都提供独特的美食。
法国按地区划分，每个地区都有其烹饪食谱。例如，在西方，海鲜食谱被广泛使用，特别是鲑鱼和龙虾。西部地区还生产诺曼底的卡门培尔奶酪。南部以里昂着称，在美食方面可以与巴黎媲美。南部地区还拥有烹饪各种草药的传统，而该国其他地区都没有。该地区还以百里香，迷迭香牛至和其他后方香草的混合物为荣。南部地区也有料理鼠王，开心果和沙拉尼古斯。这些食物给这些地区的人们带来了独特的饮食文化，因此必不可少。
法国美食与文化 法国美食代写
根据Civitello（2011）的说法，法国美食的历史可以追溯到中世纪。在那个时期，食物是由时间和场合决定的。美食受到凯瑟琳·德·梅迪西斯（Catherine de Medicis）的影响，当她嫁给法国国王亨利二世时，她就与意大利厨师一同生活。它标志着法国烹饪革命的开始（Civitello，2011）。哲学家丹尼斯·狄德罗（Dennis Diderot）通过他的著作解释了意大利烹饪是如何从罗马人那里继承下来的，并且在17世纪，意大利人向法国人介绍了精美的食物。自17世纪以来，法国美食一直是一种随着时间的流逝而完善的文化。
在17世纪后期发生的另一项重要创新是来自英国小酒馆的餐馆。这标志着可以按照定制订单向人们提供食物的时代。革命是人们可以在家外购买食物的转折点。 Civitello（2011）指出巴黎餐厅的崛起是法国声誉增长的标志。从那时起，法国就被视为美食之乡。
全球化与文化 法国美食代写
全球化对法国菜的影响
全球化已经影响了生活的方方面面，从社会文化的基本结构到社会，经济和政治。法国美食文化并非全球化的例外。在此期间，商业飞机和互联网等技术的变化使人们和思想从一个地区到另一个地区的流动性成为可能。因此，当人们通过互联网旅行或共享信息时，他们会随身携带他们的文化，同时也学习他们所访问地区的文化。这种现象导致了不同文化在生活各个方面的融合。
从本质上讲，文化交流是双向的。
法国美食代写
因此，预计随着时间的流逝，其他国家和地区采用文化习俗和生活方式将使世界朝着具有共同文化习俗的全球社区迈进。例如，当好奇的美国游客到西欧旅行，希望找到与文化和饮食有所不同的东西时，发现像他们在家里一样普遍的麦当劳和星巴克，可能会令人惊讶。尽管如此，全球化对世界无疑具有影响，因为它使人们可以共享技术。但是，全球化对文化如何随着时间的推移发生了真正的影响。
法国美食在全球范围内具有广泛的吸引力，因此，有必要了解这种独特的文化亲和力是如何随着全球化而发生变化的。它具有悠久的传统，长期以来一直使法国在烹饪中具有真实的身份。因此，法国人一直很珍惜这一传统，但外国文化正在侵蚀其最重要的方面。这种重要文化的衰落导致了一些社会问题，例如人口肥胖和酗酒。在这方面，为支持美食文化一直在进行努力，而美食文化一直在减少，以恢复法国美食文化的地位。
法语国家中外国美食的重要性 法国美食代写
烹饪的创新来自世界各地的著名法国大厨。这些厨师大多数都伴随着新技术和食物的制备方法（Winer，1962年）。他们还采用了法国国家以外的新产品。结果，诞生了一种新的美食，其中包括蒸，生鱼，松脆的蔬菜，日本料理的制作方法等。在研究中，Symons（2010）指出，日式风格强调食物和形状上的颜色，从而为梦幻般的就餐体验树立了艺术印象。还有其他一些因素是从北欧和美洲借来的，例如健康和体重问题（Pittie＆Moody 2002）。
全球化的结果是，快餐必须适应新的变化。传统上，一个人可能会在一家法国餐馆里花两个多小时来享用食物和饮料。但是，由于发生了很多变化，现在不再是这种情况了。与美国相反，那里的服务器可以迅速为下一个客户提供服务，而在法国，每项服务都基于账单，因此人们在餐馆里花费大量时间来用餐。结果，经济不景气，由于全球化的到来，人们不得不花大量时间等待，而其中的许多改变都变成了要求更高的商业惯例，从而导致了现代的法国烹饪（Day，Pellaprat，Kramer，White，1966）。
全球化如何塑造人们对法国料理的看法 法国美食代写
纺织品和服装进行的研究表明，几十年来，法国人越来越肥胖，这是肥胖的原因。法国人体重的变化归因于外国人改变的饮食习惯。结果，大多数人开始改变过去将法国美食视为健康食品的方式（Valia，Dickey，2004）。因此，在过去的几十年中，美食的消费量一直在下降。
当前粮食生产的趋势也影响了人们消费法国美食的方式。他们对全球化的悲观看法之一是转基因食品的出现，他们认为这将影响法国的农民以及公共卫生问题。 Willging（2008）解释了如何禁止某些产品进入法国市场，这影响了像麦当劳这样的美国公司。
结论 法国美食代写
综上所述，全球化在法国菜的制备上发生了很大变化，结果侵蚀了法国人的烹饪文化身份。 这些影响中的大部分已导致更多的社会弊端，例如肥胖和酒精中毒。 因此，它大大降低了法国菜的独创性。 这项研究探讨了全球化对法国美食的整体准备和准备的影响，以及全球化带来的影响。
References 法国美食代写
Civitello, L. (2011). Cuisine and culture: A history of food and people. John Wiley & Sons.
Day, A., Pellaprat, H., Kramer, R., White, D. (1966). Modern French Culinary Art. Cleveland. New York.
Fromkin, D. (2001). Once upon a time in France. New Criterion, 19(7), 72-77.
Pitte, J. R., & Moody, J. J. (2002, June). French gastronomy faced with globalization. In Phi Kappa Phi Forum (Vol. 82, No. 3, pp. 34-39). Honour Society of Phi Kappa Phi.
Symons, M. (2010). Presentation of food. Answers.com. Retrieved from www.answers.com
Valia, M., Dickey, C. (2004). A cuisine crisis: France’s famed food industry is in decline blame globalization as well as the French government. Newsweek, 40.
Winer, J.F.B. (1962). The Art of French Cooking: Sumptuous Recipes and Menus from the Heart of the Incomparable French Cuisine–3760 Recipes and Instructions for Masterpiece Cookery Created by the Great Chefs of France. New York, Golden Press.
Willging, J. (2008). Of GMOs, McDomination and foreign fat: contemporary Franco-American food fights. French Cultural Studies, 19(2), 199-226.
