1. 關於法國吃飯習俗的英語作文
Frech is one of the three well-known cuisine kingdom in the world. As a result, there are some tips we should keep in mind when having meal with French people.First and formost, it is rude to put your elbows on the dinner table, but you can put your hands on it. Besides, when you are eating, you should never hold your plate. Because that would show as if you are too hungry to eat up all the food on the plate.Another tip you should remenber is that French people are good at drinking wine, which is the necessity of a dinner. They devote particular care to matching different dishes with different kinds of wine. That is why wines are commonly more expensive than dishes at a normal banquet. You should neither complain how slow the dishes are served, nor keeping eating all the time without chatting with your neighbors. Remember that conversation is superior to anything else.作為舉世皆知的世界三大烹飪王國之一，法國人十分講究飲食。
1. 法國人用餐時，兩手允許放在餐桌上，但卻不許將兩肘支在桌子上。
2. 法國人特別善飲，他們幾乎餐餐必喝，而且講究在餐桌上要以不同品種的酒水搭配不同的菜餚。一般來說，在法國人的餐桌上酒水貴於菜餚。而在正式的宴會上，則有「交談重於一切」之說。這是因為法國人視宴請為交際場所，所以他們舉行的宴會大都時間較長，在用餐時只吃不談，是不禮貌的。還有人說，如果你在法國餐廳吃飯，千萬別抱怨侍者上菜速度太慢——他們這樣做完全是為了你和你朋友有足夠的時間神聊。
2. 關於法國的吃的玩的作文
現在已經是28世紀了，我坐時空穿梭機來到了法國，大街上人山人海專，可是為什麼全是屬機器人呢？我用我的嘰里呱啦語言詢問了一個機器人，他告訴我現在的法國已成了機器人的天地，我驚訝了，想不到世界變得這么快！
它告訴我他叫威利斯，他向我推薦去法拉麵包店吃東西。他說那裡有美味的爆炸麵包。我正巧肚子餓了，威利斯領我去那兒，然後他對那個賣麵包的機器人吩咐了幾句，他立即端來了爆炸麵包。我嘗了嘗，那味道辣辣的、香香的。我簡直像去了天堂，興奮極了！
我對食物贊不絕口
3. 漂亮的法國作文開頭
也想來聽聽？嗯，那好吧，源不過你們聽完之後可不許笑哦！
打開記憶的閘門，我的思緒全都凝結在那個晚上。那晚，爸爸媽媽得很晚回來，8歲的我就只好一個人度過這漫長的夜晚了。吃完晚飯，我懷著惴惴不安的心情上了樓，好不容易上樓這關過了，可更嚴峻的挑戰還在後頭。我來到房門前，透過半掩著的門，看見裡面黑乎乎的，只有清幽的月光射了進來，微微照亮了我的小床，一切都顯得那麼死氣沉沉。「啊」我不禁失聲叫道，「這里有沒有鬼呀？」我的額頭上已滲出豆大的汗珠。心理戰斗許久，我鼓足了勇氣，走進了房間。「啪」，燈亮了，燈光打破了黑的寂靜，我心裡也放鬆了不少。我打開電視，然後爬到了床上，以為這樣就可以很快進入夢鄉，可老天卻硬是要和我開玩笑。沒過多久，我耳邊傳來了「汪汪」的狗叫聲，而且門外也似乎有點動靜。不好！難道有小偷！我的心懸到了半空中。我以迅雷不及掩耳盜鈴之勢穿好了衣服，然後又拿起枕頭，一步一步地向房門挪動著。我心裡默念著：一、二、三！我打開房門正要向「小偷」砸去，才發現原來是小貓「傻蛋」在搗亂，我這才把心放回了原處。我又爬回床上，漸漸地，我困了，視線越來越模糊了，最後終於進入了甜甜的夢鄉……
4. 關於法國最具有特色的甜點的作文.
最普遍的法國甜點是塔千層派泡芙蛋白餅。說起蛋糕，便聯想到美國，講到專黑森林屬，腦中浮現德國，那麼法國甜點是什麼？
法國甜點最普遍的是塔（TARTE）、千層派（MILLE
FEUILLES），以及泡芙（PATECHOUX）等，塔的尺寸大小與餡料變化有上千種之多；千層派是一層蛋糕與一層餡料層層堆疊，至於泡芙內有餡料，用糖漿沾黏成一座山形，法國婚禮中絕對少不了。
玩糖是法國點心師傅必備的看家本領，拉糖、畫糖、煮糖、烤糖，將糖玩弄於股掌之間不費吹灰之力。例如青蘋果切成薄片乾燥，再裹上薄薄的糖漿，一片片在雪白色的冰淇淋中，又呈現另一種球狀之美，看起來薄如蟬翼的水果糖片，散發晶瑩剔透的美麗，幾乎是吹彈得破，若不在第一時間放入嘴，水果糖片將在空氣中軟化折腰。
正式的法國大餐中，嚴格說起來有兩道甜點，一是主菜之後的甜點，另一是配茶喝咖啡的4種小點心（PETIT
FOUR），在中國通常忽略最後的小點心，這些小點心多半是巧克力類，有的是撒上榛果碎，有的是水果直接裹上巧克力，若是在法國菜中省略最後的小點心，絕對稱不上是一家正宗的法國餐廳.
5. 求英語文章 介紹法國飲食，或者歐洲飲食也行，最好附譯文
Food fashion in France
法國食尚
Low culture
低文化含量
The latest threat to the French way of life
傳統法國生活方式受到威脅
Feb 18th 2010 | PARIS | From The Economist print edition
ROQUEFORT, camembert, brie de Meaux, Saint-Félicien, gruyère, comté, münster, pont l』évêque, cantal, reblochon, tomme de Savoie, crottin de chavignol. A spontaneous familiarity with the display on a* three-tier cheese trolley *（注3） essential to the *national identity *（注5）of the French. Each of them guzzles 25kg of the stuff per year, second only to the Greeks. Now, though, there are disturbing signs that the land of the unpasteurised gourmet cheese is being colonised by pale plastic-packed foreign stuff.
*羊乳乾酪，camembert軟質乳酪，莫城乾酪，聖費利西安軟質乳酪，*格魯耶爾乳酪*（注4），孔泰乳酪，門斯特乳酪，彭勒維克乳酪，岡塔爾乳酪，瑞布羅申乳酪，多姆乳酪，哥洛亭達沙維翁乳酪。*(注1）法國人對於三層乳酪推車的擺放駕輕就熟，這是民族特色的體現。每年法國人人均吃掉25公斤的乳酪，消費量僅次於希臘。但是跡象表明未經高溫消毒的美味乳酪日漸受到塑料包裝的外國食品的沖擊，這種跡象令人不安。
Last year, despite the recession, overall French cheese consumption grew. Yet to the dismay of purists, sales of such soft cheeses as camembert and brie dropped by 2%, according to the National Interprofessional Centre of the Dairy Economy. The fastest-growing sales, by contrast, were in the category covering Italian mozzarella and Greek feta, which jumped by 10% (although overall volumes remain small).
盡管去年經濟不景氣，但是法國乳酪的整體消費量有增無減。國家乳製品經濟管理中心數據顯示，像 camembert，莫城等軟質乳酪的銷售量下降了2%，令純粹主義者大失所望。相比之下，銷售速度最快的是像義大利乾酪和希臘羊乳酪等產品，其銷售量上升了10%。（雖然其整體銷售份額依舊很小）
Some of this is explained by the rise of the pizza, now part of the French staple diet. In 2008 Domino』s Pizza, an American home-delivery firm, saw its French sales jump by 31%, as its outlets spread across the country like melting mozzarella. Another factor is France』s sandwich boom. These days the French spend on average just 31 minutes munching their lunch, down from an hour and 38 minutes back in 1975. Young office types increasingly shun the sit-down brasserie meal in favour of le snacking: salads in plastic boxes or toasted *panini*（注2）, filled with yet more feta and mozzarella.
出現上述銷售狀況的一部分原因是比薩餅日漸興旺，逐漸成為法國人的主食之一。2008年美國一家送貨上門公司——達美樂比薩在法國的營銷店如雨後春筍般涌現，公司在法國的銷售量上漲了31%。另外一部分原因是法國三明治發展迅速。1975年法國人吃午飯將近98分鍾，而現在平均31分鍾就搞定一頓午餐。年輕職員不喜歡坐在正規餐廳里用餐，卻更喜歡零食，像塑料盒裝著的色拉，夾著希臘羊乳酪和義大利乾酪的烤帕尼尼麵包。
Artisan fromagers are hitting back. Next month will see a National Cheese Day, just after the annual Paris Agricultural Fair, a ritual event where mud and straw is imported into the capital and the French celebrate their roots in the terroirs. French cheese, says the Association Fromage de Terroirs, a lobby group, is not just food, but a 「theme of national importance」. It fears that traditional cheese-making, demanding raw milk, sweat and loving care, is being eclipsed by a bland, pasteurised instry, designed in part to suit foreign markets. Even in France only 15% of fine cheeses are made from unpasteurised milk. 「The French now buy cheese as they buy washing powder,」 laments Véronique Richez-Lerouge, the group』s president. The group sells a wall calendar featuring women in their underwear offering cheese (see slideshow), which 「defends the values of the French art de vivre」.
工匠乳酪強勢歸來。下個月繼一年一度的巴黎農業博覽會——屆時將舉行活動儀式，即首都巴黎進口帶著泥土的稻草，民眾歡慶土壤中的根莖——之後將舉行全國乳酪節。議會小組鄉土乳酪協會說，法國乳酪不僅僅是一種食品，更是「國家價值的重要體現」。傳統的乳酪製作業由未經消毒原料乳加工而成，製作者辛勤勞作，細心照料，而現在為了適應國外市場，鄉土乳酪協會擔心這些優良的傳統將被取而代之，做出沒有味道，經過消毒的乳酪。即便在法國也只有15%的乳酪是由未經消毒的原奶製作的。該協會會長Véronique Richez-Lerouge嘆息說「法國人買乳酪就像買洗衣粉一樣」。該協會推出一套掛歷，掛歷上美女身穿內衣手捧乳酪（見幻燈片），旨在維護法國的生活方式。
The trouble is that, even as traditionalists fret about instrialisation, French business is taking matters into its own hands. Santa Lucia and Salakis, two of the best-known brands of, respectively, Italian mozzarella and Greek feta on French hypermarket shelves, are owned by Lactalis, a vast dairy group with 127 instrial sites worldwide. The company』s nationality? French.
問題是，即便傳統主義者也為工業化的不斷發展焦慮不安。法國人自己掌控著法國的商業。法國超市貨架上兩家最有名的品牌——義大利乾酪品牌店Santa Lucia和希臘羊乳酪品牌店Salakis均屬於 Lactalis公司，該公司是一家乳製品大集團，在全球擁有127個工業點。你猜這家公司是哪國的？法國的！
6. 關於法國吃飯的英語作文
Frech is one of the three well-known cuisine kingdom in the world. As a result, there are some tips we should keep in mind when having meal with French people.First and formost, it is rude to put your elbows on the dinner table, but you can put your hands on it. Besides, when you are eating, you should never hold your plate. Because that would show as if you are too hungry to eat up all the food on the plate.Another tip you should remenber is that French people are good at drinking wine, which is the necessity of a dinner. They devote particular care to matching different dishes with different kinds of wine. That is why wines are commonly more expensive than dishes at a normal banquet. You should neither complain how slow the dishes are served, nor keeping eating all the time without chatting with your neighbors. Remember that conversation is superior to anything else.下附對應中文要點：作為舉世皆知的世界三大烹飪王國之一，法國人十分講究飲食。
1. 法國人用餐時，兩手允許放在餐桌上，但卻不許將兩肘支在桌子上。
2. 法國人特別善飲，他們幾乎餐餐必喝，而且講究在餐桌上要以不同品種的酒水搭配不同的菜餚。一般來說，在法國人的餐桌上酒水貴於菜餚。而在正式的宴會上，則有「交談重於一切」之說。這是因為法國人視宴請為交際場所，所以他們舉行的宴會大都時間較長，在用餐時只吃不談，是不禮貌的。還有人說，如果你在法國餐廳吃飯，千萬別抱怨侍者上菜速度太慢——他們這樣做完全是為了你和你朋友有足夠的時間神聊。
7. 求一篇法語的作文：介紹法國的地理，交通，名勝古跡，美食等600字左右
La France, en forme longue la République française, est une république constitutionnelle unitaire ayant un régime parlementaire à tendance présidentielle dont la majeure partie territoire et de la population sont situés en Europe occidentale, mais qui comprend également plusieurs régions et territoires. La France est d'ailleurs l'unique pays ayant des possessions sur tous les continents (en Amérique, en Antarctique, en Afrique, en Océanie et en Asie si l'on prends en compte les territoires français de Jérusalem). Elle a pourcapitale Paris, pour langue officielle le français et pour monnaie l』. Sa devise est « Liberté, Égalité, Fraternité », et son drapeau est constitué de trois bandes verticales respectivement bleue, blanche et rouge. Son hymne est La Marseillaise. Son principe est gouvernement peuple, par le peuple et pour le peuple
La France métropolitaine est située à l』une des extrémités occidentales de l』Europe. Elle est bordée par la mer Nord au nord, la Manche au nord-ouest, l』océan Atlantique à l』ouest et la mer Méditerranée au sud-est. Elle est frontalière de la Belgique et Luxembourg au nord-est, de l』Allemagneet de la Suisse à l』est, de l』Italie et de Monaco au sud-est, de l』Espagne et d』Andorre au sud-ouest.
La France a un réseau de 146 km de route et 6,2 km de voies ferrées pour 100 km2 ; les réseaux de transport sont construits en toile d』araignée avec Paris pour cœur1. La France dispose d'un projet de Schéma national des infrastructures de transport2, conçu par le ministère de l'Ecologie, Développement rable et de l'Energie, via sa Direction Générale des Infrastructures, des Transports et de la Mer. Ce projet de SNIT, dont le coût a été évalué à près de 245 milliards d'euros sur 25 ans, est actuellement en cours de révision par la commission Mobilité 21 chargée de trier, hiérarchiser, et mettre en perspective ces grands projets infrastructures3.
8. 漂亮的法國開頭作文
他們總是這樣對我說：「麵包會有的，牛奶會有的，一切都會有的！我們的痛，那些刻在生命里的疤痕，也許在多年之後的某一天，會成為我們引以為豪的驕傲！」
;題記
也許生活並不是一場劇，人們總在平和地演繹著各自的蒼翠年華。它也不僅僅是一本書，顛沛流離後，只會覺得一眼萬年。這些都說不清楚，因為真正的生活，要比它們復雜多了。從來就沒有一味地失去的人。其實，我們一直都是在患得患失。上帝從來就是一個再精明不過的商人，往往在他賦予你一份成功的時候，他就早已讓你付出數倍於收獲的努力了。
聽到過《法國大革命》這部書的創作軼事嗎？我可是對這則軼事感受頗深。
此書幾乎耗盡了作者卡萊爾半生的心血。法國大革命是一部冗長而復雜的歷史，要把它文學性地創作出來，可以想像到這有多麼難。然而書成之即，在他朋友家裡，一位女傭人居然把它當作廢紙扔進爐膛，付之一炬。年邁的卡萊爾為這份書稿幾乎奔走一生。他顫抖著身子哭了：「上帝啊，為什麼？為什麼？」老境頹唐的卡萊爾把自己鎖進屋子。然而三天之後，他竟然宣布了一個令人震驚的消息，他准備即時開始重寫這本書。在浩如煙海的史料中翻找，用自己的殘年餘力來重寫這本巨著，似乎是常人認為不可能的事。然而，他做到了。「這就像是我小學的作文，老師讀了你的文字，對你說，孩子，不行，你還得重寫一遍！」卡萊爾是這樣告訴我們的，這就是今天我們看到的史學巨著;《法國大革命》。
9. 我最喜歡法國的美食， 用這句話開頭寫一篇100字的法語作文。求大神。
France Me Gusta es.La France que m』a adressée, la premiè回re tentative, je Me Donne beaucoup.Tout d』abord, la France, la nourriture est traité par la quasitotalité détail parfait;Deuxièmement, les bâtiments à答 la couleur et rationnels, un goût de l』entrée est, comme en France, je dans la cour, j』ai vu le louvre, je voudrais une fois de plus, triomphe dans la capitale romantique a.
10. 誰有英文的關於法國食物的文章啊
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 (crè 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:
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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.
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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.
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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.
References
Terroir and French Food Culture - The hidden key to understanding the culture of French Food
http://www.provencebeyond.com/food/dictfoodfr.html - A dictionary of French food (with special emphasis on the food of Provence). Information on various other items of interest is available through this page.