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1、TheCultureof FrenchFoodFrenchfoodInFrance,thecollocationofdishesanddrinksisconsideredasanart.Contents1.AbriefintroductiontoFrenchcuisine（美食）2.ThehistoryofFrenchfood3.TablemannersofFrenchfood4.ThecharacteristicsoftheFrenchfood5.FoieGras（鵝肝）Caviar（魚子醬）Truffle（松露）6.SummaryPerhapsoneofthemostfamous,a
2、ndcelebratedstylesofcooking,intheworldistheFrench.Alsoknownas“FrenchCuisine”.ApartfromtheEast,Franceisregardedasacountrywhichhasthebestknowledgeoffood,anduseittoenrichtheirlife.ItisbelievedthatthroughtheFrancefood,youcanfeelthelonghistoryandrichcultureofFrance.Francecuisinesarefamousforwide-rangi
3、ngofmaterials,fresh,andartisticdecoration.1.AbriefintroductiontoFrenchcuisinedessertRedWineSnail(蝸牛)2.ThehistoryofFrenchfoodThecultureofFrenchfoodhasalonghistory,accordingtothelegend（傳說(shuō)），Catherine,aItalianwoman,marriedtoHenryⅡ,KingofFrance,broughtthecookeryofcowliver.TenderloinSteak（里脊牛排）andchees
4、ewhichprevailedintheTheRenaissance（文藝復(fù)興）toFranch.ThenLouisXIVofFrancelaunchedthecookingcompetition,namelytheprizeofCordenBleuthatpopularnowadays.DictionaryofCuisinebecomethefoundationofClassicFrenchcuisinetype.3.TablemannersofFrenchfoodFrenchisnotonlythecityoffashionandromance,theFrenchfoodswhich
5、enrichinromanceandelegance（優(yōu)雅）arealsofamousandwelcomebytheworldpeople.BecausethepopularofFrenchfoods,soitisnecessaryforustounderstandandgraspsomemannersonthetastingtheFrenchfoods.TalemannersofFrenchfood123sittingorderunderstandFrenchfood’smenuandthesubsequenceoforderdishessomeceremoniesthatshould
6、noticeintastingFrenchfoods4.ThecharacteristicsoftheFrenchfood1）.Firstcharacteristicisarejectionofexcessivecomplicationincooking,themethodsincookingemphasizeonoriginalflavoroffood.2）.Second,thecookingtimesformostfish,seafood,gamebirds,veal,andgreenvegetablessuchassnail(蝸牛),blackfungus(黑菌),mushroom
7、(蘑菇),asparagus(蘆筍),andlobster(龍蝦).3）.Thirdcharacteristicwasthatthecuisinewasmadewiththefreshestpossibleingredients.4）.Fourth,strongmarinadesformeatandgameceasedtobeused.5）.Fifth,theystoppedusingheavysaucessuchasespagno
