1. 关于法国吃饭习俗的英语作文
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.作为举世皆知的世界三大烹饪王国之一，法国人十分讲究饮食。
1. 法国人用餐时，两手允许放在餐桌上，但却不许将两肘支在桌子上。
2. 法国人特别善饮，他们几乎餐餐必喝，而且讲究在餐桌上要以不同品种的酒水搭配不同的菜肴。一般来说，在法国人的餐桌上酒水贵于菜肴。而在正式的宴会上，则有“交谈重于一切”之说。这是因为法国人视宴请为交际场所，所以他们举行的宴会大都时间较长，在用餐时只吃不谈，是不礼貌的。还有人说，如果你在法国餐厅吃饭，千万别抱怨侍者上菜速度太慢——他们这样做完全是为了你和你朋友有足够的时间神聊。
2. 关于法国的吃的玩的作文
现在已经是28世纪了，我坐时空穿梭机来到了法国，大街上人山人海专，可是为什么全是属机器人呢？我用我的叽里呱啦语言询问了一个机器人，他告诉我现在的法国已成了机器人的天地，我惊讶了，想不到世界变得这么快！
它告诉我他叫威利斯，他向我推荐去法拉面包店吃东西。他说那里有美味的爆炸面包。我正巧肚子饿了，威利斯领我去那儿，然后他对那个卖面包的机器人吩咐了几句，他立即端来了爆炸面包。我尝了尝，那味道辣辣的、香香的。我简直像去了天堂，兴奋极了！
我对食物赞不绝口
3. 漂亮的法国作文开头
也想来听听？嗯，那好吧，源不过你们听完之后可不许笑哦！
打开记忆的闸门，我的思绪全都凝结在那个晚上。那晚，爸爸妈妈得很晚回来，8岁的我就只好一个人度过这漫长的夜晚了。吃完晚饭，我怀着惴惴不安的心情上了楼，好不容易上楼这关过了，可更严峻的挑战还在后头。我来到房门前，透过半掩着的门，看见里面黑乎乎的，只有清幽的月光射了进来，微微照亮了我的小床，一切都显得那么死气沉沉。“啊”我不禁失声叫道，“这里有没有鬼呀？”我的额头上已渗出豆大的汗珠。心理战斗许久，我鼓足了勇气，走进了房间。“啪”，灯亮了，灯光打破了黑的寂静，我心里也放松了不少。我打开电视，然后爬到了床上，以为这样就可以很快进入梦乡，可老天却硬是要和我开玩笑。没过多久，我耳边传来了“汪汪”的狗叫声，而且门外也似乎有点动静。不好！难道有小偷！我的心悬到了半空中。我以迅雷不及掩耳盗铃之势穿好了衣服，然后又拿起枕头，一步一步地向房门挪动着。我心里默念着：一、二、三！我打开房门正要向“小偷”砸去，才发现原来是小猫“傻蛋”在捣乱，我这才把心放回了原处。我又爬回床上，渐渐地，我困了，视线越来越模糊了，最后终于进入了甜甜的梦乡……
4. 关于法国最具有特色的甜点的作文.
最普遍的法国甜点是塔千层派泡芙蛋白饼。说起蛋糕，便联想到美国，讲到专黑森林属，脑中浮现德国，那么法国甜点是什么？
法国甜点最普遍的是塔（TARTE）、千层派（MILLE
FEUILLES），以及泡芙（PATECHOUX）等，塔的尺寸大小与馅料变化有上千种之多；千层派是一层蛋糕与一层馅料层层堆叠，至於泡芙内有馅料，用糖浆沾黏成一座山形，法国婚礼中绝对少不了。
玩糖是法国点心师傅必备的看家本领，拉糖、画糖、煮糖、烤糖，将糖玩弄於股掌之间不费吹灰之力。例如青苹果切成薄片乾燥，再裹上薄薄的糖浆，一片片在雪白色的冰淇淋中，又呈现另一种球状之美，看起来薄如蝉翼的水果糖片，散发晶莹剔透的美丽，几乎是吹弹得破，若不在第一时间放入嘴，水果糖片将在空气中软化折腰。
正式的法国大餐中，严格说起来有两道甜点，一是主菜之后的甜点，另一是配茶喝咖啡的4种小点心（PETIT
FOUR），在中国通常忽略最后的小点心，这些小点心多半是巧克力类，有的是撒上榛果碎，有的是水果直接裹上巧克力，若是在法国菜中省略最后的小点心，绝对称不上是一家正宗的法国餐厅.
5. 求英语文章 介绍法国饮食，或者欧洲饮食也行，最好附译文
Food fashion in France
法国食尚
Low culture
低文化含量
The latest threat to the French way of life
传统法国生活方式受到威胁
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.
*羊乳干酪，camembert软质乳酪，莫城干酪，圣费利西安软质奶酪，*格鲁耶尔奶酪*（注4），孔泰奶酪，门斯特奶酪，彭勒维克奶酪，冈塔尔奶酪，瑞布罗申奶酪，多姆奶酪，哥洛亭达沙维翁乳酪。*(注1）法国人对于三层奶酪推车的摆放驾轻就熟，这是民族特色的体现。每年法国人人均吃掉25公斤的奶酪，消费量仅次于希腊。但是迹象表明未经高温消毒的美味奶酪日渐受到塑料包装的外国食品的冲击，这种迹象令人不安。
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).
尽管去年经济不景气，但是法国奶酪的整体消费量有增无减。国家乳制品经济管理中心数据显示，像 camembert，莫城等软质乳酪的销售量下降了2%，令纯粹主义者大失所望。相比之下，销售速度最快的是像意大利干酪和希腊羊乳酪等产品，其销售量上升了10%。（虽然其整体销售份额依旧很小）
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.
出现上述销售状况的一部分原因是比萨饼日渐兴旺，逐渐成为法国人的主食之一。2008年美国一家送货上门公司——达美乐比萨在法国的营销店如雨后春笋般涌现，公司在法国的销售量上涨了31%。另外一部分原因是法国三明治发展迅速。1975年法国人吃午饭将近98分钟，而现在平均31分钟就搞定一顿午餐。年轻职员不喜欢坐在正规餐厅里用餐，却更喜欢零食，像塑料盒装着的色拉，夹着希腊羊乳酪和意大利干酪的烤帕尼尼面包。
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”.
工匠奶酪强势归来。下个月继一年一度的巴黎农业博览会——届时将举行活动仪式，即首都巴黎进口带着泥土的稻草，民众欢庆土壤中的根茎——之后将举行全国奶酪节。议会小组乡土奶酪协会说，法国奶酪不仅仅是一种食品，更是“国家价值的重要体现”。传统的奶酪制作业由未经消毒原料乳加工而成，制作者辛勤劳作，细心照料，而现在为了适应国外市场，乡土奶酪协会担心这些优良的传统将被取而代之，做出没有味道，经过消毒的奶酪。即便在法国也只有15%的奶酪是由未经消毒的原奶制作的。该协会会长Véronique Richez-Lerouge叹息说“法国人买奶酪就像买洗衣粉一样”。该协会推出一套挂历，挂历上美女身穿内衣手捧奶酪（见幻灯片），旨在维护法国的生活方式。
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.
问题是，即便传统主义者也为工业化的不断发展焦虑不安。法国人自己掌控着法国的商业。法国超市货架上两家最有名的品牌——意大利干酪品牌店Santa Lucia和希腊羊乳酪品牌店Salakis均属于 Lactalis公司，该公司是一家乳制品大集团，在全球拥有127个工业点。你猜这家公司是哪国的？法国的！
6. 关于法国吃饭的英语作文
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.下附对应中文要点：作为举世皆知的世界三大烹饪王国之一，法国人十分讲究饮食。
1. 法国人用餐时，两手允许放在餐桌上，但却不许将两肘支在桌子上。
2. 法国人特别善饮，他们几乎餐餐必喝，而且讲究在餐桌上要以不同品种的酒水搭配不同的菜肴。一般来说，在法国人的餐桌上酒水贵于菜肴。而在正式的宴会上，则有“交谈重于一切”之说。这是因为法国人视宴请为交际场所，所以他们举行的宴会大都时间较长，在用餐时只吃不谈，是不礼貌的。还有人说，如果你在法国餐厅吃饭，千万别抱怨侍者上菜速度太慢——他们这样做完全是为了你和你朋友有足够的时间神聊。
7. 求一篇法语的作文：介绍法国的地理，交通，名胜古迹，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. 漂亮的法国开头作文
他们总是这样对我说：“面包会有的，牛奶会有的，一切都会有的！我们的痛，那些刻在生命里的疤痕，也许在多年之后的某一天，会成为我们引以为豪的骄傲！”
;题记
也许生活并不是一场剧，人们总在平和地演绎着各自的苍翠年华。它也不仅仅是一本书，颠沛流离后，只会觉得一眼万年。这些都说不清楚，因为真正的生活，要比它们复杂多了。从来就没有一味地失去的人。其实，我们一直都是在患得患失。上帝从来就是一个再精明不过的商人，往往在他赋予你一份成功的时候，他就早已让你付出数倍于收获的努力了。
听到过《法国大革命》这部书的创作轶事吗？我可是对这则轶事感受颇深。
此书几乎耗尽了作者卡莱尔半生的心血。法国大革命是一部冗长而复杂的历史，要把它文学性地创作出来，可以想象到这有多么难。然而书成之即，在他朋友家里，一位女佣人居然把它当作废纸扔进炉膛，付之一炬。年迈的卡莱尔为这份书稿几乎奔走一生。他颤抖着身子哭了：“上帝啊，为什么？为什么？”老境颓唐的卡莱尔把自己锁进屋子。然而三天之后，他竟然宣布了一个令人震惊的消息，他准备即时开始重写这本书。在浩如烟海的史料中翻找，用自己的残年余力来重写这本巨著，似乎是常人认为不可能的事。然而，他做到了。“这就像是我小学的作文，老师读了你的文字，对你说，孩子，不行，你还得重写一遍！”卡莱尔是这样告诉我们的，这就是今天我们看到的史学巨著;《法国大革命》。
9. 我最喜欢法国的美食， 用这句话开头写一篇100字的法语作文。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. 谁有英文的关于法国食物的文章啊
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:
*
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.
*
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.
*
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.