饮食文化急求日本饮食文化，法国饮
先给出中文供你参考：
日本饮食文化
日本人的饮食，一般可分为主食和副食。米为主食，蔬菜及鱼等为副食。中世纪至明治时期，日本人受到佛教思想的影响，对肉食有所禁忌，所以很少食肉；明治以后，这种禁忌才又消除。
在一般西方人的观念里，日本食品似乎只有牛肉火锅或样子古怪的寿司。但实际上，从第二次世界大战后，受到学校伙食的影响，日本饮食中也普及了面包等面食类。随着经济的成长，肉类和乳制品等的摄取也大幅增加。 再加上速食食品的普及，使日本人的饮食生活愈发多样化。 吃米饭时，常搭配有青菜、鱼、肉等副食，料理方式有锅煮、油炸、烧烤等，同时搭配有味噌汤、腌酱菜。
现在副食之中也有许多西洋料理或中...全部
先给出中文供你参考：
日本饮食文化
日本人的饮食，一般可分为主食和副食。米为主食，蔬菜及鱼等为副食。中世纪至明治时期，日本人受到佛教思想的影响，对肉食有所禁忌，所以很少食肉；明治以后，这种禁忌才又消除。
在一般西方人的观念里，日本食品似乎只有牛肉火锅或样子古怪的寿司。但实际上，从第二次世界大战后，受到学校伙食的影响，日本饮食中也普及了面包等面食类。随着经济的成长，肉类和乳制品等的摄取也大幅增加。
再加上速食食品的普及，使日本人的饮食生活愈发多样化。 吃米饭时，常搭配有青菜、鱼、肉等副食，料理方式有锅煮、油炸、烧烤等，同时搭配有味噌汤、腌酱菜。
现在副食之中也有许多西洋料理或中华料理的搭配。
日本人在饮食方面，自古以来即有节俭的观念――例如对鱼的利用：日本人习惯上将鱼身做生鱼片（或者煎烤），鱼头、鱼尾用来煮其他料理，鱼骨头则用来做汤。 另外，为了预防收成不佳而做的储备、保存用食物，即酱菜、腌制的鱼、肉类、风干的食品等，也是日本料理中很重要的副食。
除了饭、汤、腌酱菜之外，尚有前菜、生鱼片、烧烤类、油炸、锅煮类及凉拌菜、醋拌菜等的料理。 在调味方面虽然使用酱油、酒、醋、砂糖等作为调味料，但都尽量保持材料本身的原味，口味并且都很清淡。
至于汤、锅煮类料理、油炸类的调味汁，为了能增添风味也使用了柴鱼片、香菇、海带及其他材料来调味。
在做法上，有时添加少量被称为"隐味（吃得出来，但是看不到）"的调味（例如盐）及调味料（例如甜味）。
砂糖则是近代以后才开始使用，但是现在高级的日本料理仍多半不使用砂糖。
寿司是在以醋调味的饭中加入鱼虾类、海苔、青菜等的一种料理，它的作法、形状、味道等，在日本全国各地均不相同。东京?quot;捏饭寿司"（生鱼片寿司）制作上很简单；是在饭团上摆上新鲜鱼虾肉片，特色为客人可一边吃，一边欣赏厨师的手艺，此方式并已普及全国。
"天妇罗"是将鱼虾、蔬菜类裹上用水调和的面粉，再用油炸的料理。 "寿喜烧"不是日本传统的料理，是从19世纪后半期以后才开始普及。它是将牛肉切成薄片和蔬菜等一起煮，沾上酱油和糖作成的调味料一起食用。
另外，日本人吃生的鱼虾类，也就是吃生鱼片的习惯，在外国也很出名，在很多国家里，"生鱼片爱好者"正逐渐增加中……
英文翻译如下：
Japanese's diet, may divide into the staple food and the nonstaple food generally。
The rice is the staple food, the vegetables and the fish and so on is the nonstaple food。 The middle ages to the Meiji time, the Japanese receive the Buddhism thought the influence, has a taboo to the meat, therefore very few food meat; After Meiji, this kind of taboo only then eliminates。
In common westerner's idea, Japanese food as if only then beef hot pot or appearance strange sushi。
But in fact, after the Second World War, received the school meal the influence, in the Japanese diet also popularized wheaten food class and so on bread。
Along with the economical growth, the meats and the dairy products and so on the ingestion also largely increases。
In addition the fast food food popularization, causes Japanese's diet life increasingly to diversify。
When has the rice, often matches has nonstaple foods and so on green vegetables, fish, meat, attends to the way to have the pan boiling, to fry in oil, bakes and so on, simultaneously matches scolds the soup, the salt pickled vegetables interesting。
Now in the nonstaple food also has many Western world to attend to matching which or China attends to。
The Japanese in the diet aspect, namely has the thrifty idea since the ancient times - for example to fish's use: The Japanese is familiar with on does the fish body the Sashimi (or cooks), the fish head, the fish tail use for to boil other ingredients, the fish bone use for to make the soup。
Moreover, in order to prevent the reserve, the preservation which the crop not good does uses food, namely pickled vegetables, salt system fish, meats, air seasoning food and so on, also is Japan attends to the very important nonstaple food。
Besides the food, the soup, the salt pickled vegetables, Shang Youqian the vegetable, the Sashimi, baked the kind, fry in oil, the pan boiling class and the cold food in sauce, the vinegar vegetable salad and so on the ingredients。
Is blending flavors the aspect although the use soy sauce, the liquor, the vinegar, the hard sugar and so on take the seasoning, and but all as far as possible maintains material itself the primary taste, the taste very is all light。
As for the soup, the pan boiling class ingredients, fry in oil a kind of sauce, in order to could increase the flavor also to use the firewood fish fillet, the shiitake mushroom, the kelp and other materials blends flavors。
Sometimesintheprocedure,increasesisbeenfewcalledthe"hiddentaste(toeatcomesout,butblind)“blendsflavors( lt)andtheseasoning(e。
g。sweettaste)。Thehardsugarwillbethemoderntimeslateronlythenstartstouse,butthepresenthigh-qualityJapanattendedtostillmostlydoesnotusethehardsugar。
The sushi is in the food which blends flavors by the vinegar joins the fish and shrimp class, the dried laver, the green vegetables and so on one kind of ingredients, its method, the shape, the flavor and so on, are not same in Japan each place。
Tokyo?quot;Pinches food sushi " (Sashimi sushi) to manufacture very simply; Is displays the fresh fish and shrimp sliced meat on the food group, the characteristic may one side eat for the visitor, at the same time appreciates chef's craftsmanship, this way and already popular nation。
“day woman Luo " is the fish and shrimp, the vegetables class wraps up the water used well distributed bread flour, again uses the ingredients which fries in oil。
“long-lived burns " is not the Japanese tradition ingredients happy, will be later only then starts from the 19th century second halves of to popularize。
It is and so on boils together the beef slice and the vegetables, stains edible the seasoning which the soy sauce and the sugar do together。
Moreover, the Japanese eats the fresh fish and shrimp class, also is eats the Sashimi the custom, also very much becomes famous in the foreign country, in very many countries, “Sashimi amateur " is being increased gradually 。
。。。。。
法??食文化
法??法??食文化
法?耸俏鞑椭凶罹咧牟讼担忠蚱涞乩?^位上之不同，故在其風味及烹調技巧上亦產生相?的差?。法??{藉其?Σ牧戏降恼J知及靈活的運用，而??造出浦多?炙人口的佳餚美食，這就是法?艘宰院赖牡胤健?
十六世紀?r，有位義大利公主?P撒琳，因政治的因素而下嫁於??r同年齡之法皇亨利二世，隨行者包括了?滴划??r義大利的名?N，也利用這???C??⒘x大利在文???興?r期所盛行之烹調方式及技巧一?愕囊M於法；而原本就?︼?食文化頗?橹匾?的法人，便???谂腼?上的??點融合在一起，如此更提升了法?嗽谖鞑椭械牡?位。
在法皇路易十四世?r， 更??Ψ矤???m中之?N??及侍膳人?T舉辦常?B性的烹?比?，?妒炙?精良者，賜予泉藍?И?（CORDONBLEU）， ?K流?髦两瘛Ｂ芬资濉⑹酪嗍敲朗车?酆谜撸诖朔N大環境之下即產繼了許多的名?N，而?N??更成?橐环N高尚又具有?術性的??I。
近年?恚?说谷徊?嗟木媲缶?K?⒁酝墓诺洳损P推向所謂的新菜烹調法（NOUVELLE CUISINE），?K相互運用，調製的方式?糁v究風味、天然性、技巧性、裝?和?色的配合。法?艘虻乩砦恢玫牟煌性S多地域性菜餚的特色，例如：
《BURGUNDY 伯根第地?^》
產有大量的紅、白葡萄酒、過螺、雞及芥茉醬。
較知名的菜餚有：紅燴雞（COQ AU VIN）、 紅酒燴牛肉（BOEUF A LA BOURGUIGNONNE ）伯根第烤田螺（ESCARGOT BOURGUGNONNE）。
《NORMANDY 諾曼地地?^》
產有大量的海鮮、牛油、鮮奶油及蘋果。
較知名的菜餚有：諾曼地燴海鮮（NORMANDY SEAFOOD STEWED）。另在許多菜餚中加入蘋果，而成?榇艘坏?^最大之特色。
《CLSACE阿薩斯地?^》
法?罹呤⒚涅Z肝醬即產自此?^。
較知名的菜餚有：起司培根蛋?椋≦UICHE LORRAINE）及酸菜什錦燻肉（CHOUCROUTE）。
《PROVENCE 普凡西地?^》
因?近地中每及義大利，故其菜餚較偏向義大利口味。
在菜餚烹調製造過程中常用多量的橄?煊汀⒋蠓啤⑥选?魚及各式香料。較知名的菜餚有：馬?式海鮮 （BOUILLABAISSE）及普凡西田雞腿（SAUTEED FROG LEG PROVENCE）等等。
法???香全球
法???酒?名全球，被稱?榉?幕拇怼Ｔ诜????g度喜?c佳?，款待親朋好友，香??酒是不可缺的。在?H活?又校匾?l約的??、重大?c典和外交盛事，也都舉杯香??酒?c賀。
??? 法?南??酒已有2000多年的?v史。在巴黎以?|100多公里的馬恩省香??地?^，是香??酒的故鄉。最初的香??酒又酸又???稱之?椤盎移咸丫啤薄?668年?地?^?W維利修道院管家修土的丹·佩里?z，把各種灰葡萄酒互相?桨瑁?K把裝著雜酒的瓶子用?木塞密封後放進了酒窖。
過了一??冬季，第二年春天?他取出?r，發現瓶?染粕宄骸⒚髁琳T人，一?u?泳破浚菽套套黜?，砰的一?脆?，瓶塞被酒中一股??烈的?怏w?_起好高，酒也??出瓶口，香??浔牵??把這種新酒稱?椤氨啤薄Ｅ謇?z受到?l後，深入研究，反?驮??，?結了世代酒農的??，??造了一套?姆N植葡萄到?制葡萄汽酒的方法，白葡萄汽酒作?樾戮品N正式誕生了，人??用產地的名字把它命名?橄??酒。
??8世紀初，香??酒就運銷?猓?楹芏??m廷貴族?用的豪華美酒。
??? 香??酒是美的，但?K非所有的葡萄都能做香??酒的原料，只有馬恩省香??地?^出產的葡萄，才能?制上乘香??酒。
香??地?^沿著馬恩河谷和蘭斯山坡，它是??約2公里，長100多公里的丘陵河谷地?В寥篮}質，?夂?睾停耆照?r間長達200多天。葡萄?@面積約3400公?，盛產?特殊培植出的3??品種的葡萄，是法??定可作香??酒的原料，?K用?地特殊方法?造的葡萄汽酒，才能叫香??酒。
?榉乐姑芭齐s酒的出現，1927年政府?制定了?ｉT的法律，?︶?酒?S和?酒技術也有?栏竦囊?定。好的香??酒在酒窖裏至少存放4年才能上市，不少酒要?Υ?0多年甚至?资曛谩Ｋ裕??地?^?碛惺澜缟献铋L的遂道酒窖，
?f?長度竟達200公里之多，?Υ娴南??酒多達5—6?|瓶。
法???酒真不愧?槊萍厌?。
The French
France diet culture
France vegetable is in the western-style food most has the well-known vegetable department, and further because but in its geography position difference, therefore also has the suitable difference in its flavor and the cooking skill。
The French relies on it to the material side cognition and the nimble utilization, but creates the delicacies good food which the water's edge enjoys great popularity, this is a place which the French vegetable takes pride in。
When 16th century, has Italian Princess Caesar Lin, married below station because of the political factor law of emperor Henry two th in at that time same age, the retinue has included several at that time Italy's famous kitchens, also will use this opportunity Italy was in vogue the cooking way in the Renaissance time and the skill one and the introduction in the law; But originally on the legal person who quite takes to the diet culture, then both countries in cooking merit fuses in, so has together promoted the French vegetable in western-style food status。
When law emperor louis xiv world, aims at in the Versailles Palace the chef and waits on the meals personnel to hold the regular cooking competition, regarding craftsmanship excellent, grants the spring blue belt to reward (CORDONBLEU), and spreads until now。
Louis 15, 16 th also are the good food amateurs, namely produced under this kind of macroenvironment continued many famous kitchens, but the chef became one kind nobly also to have the artistic occupation。
In recent years, French vegetable but actually however unceasing striving for perfection, and the former classical cooked food will push to the so-called new vegetable cooking law (NOUVELLE CUISINE), and utilized mutually, the modulation way dream was fastidious the flavor, natural, skillful, the decoration and the color coordination。
French vegetable because of geographical position difference, but includes many regional cooked food characteristics, for example:
"BURGUNDY the Burgon Area"
produces has massive red, the white wine, the spiral, the chicken and the mustard jasmine sauce。
The well-known cooked food includes: Braises the chicken red (COQ AU VIN), the red wine braises the beef (BOEUF A LA BOURGUIGNONNE) Burgon to roast the viviparus (ESCARGOT BOURGUGNONNE)。
"The NORMANDY Normandy Area"
produces has the massive seafood, the butter, the fresh cream and the apple。
The well-known cooked food includes: Normandy braises the seafood (NORMANDY SEAFOOD STEWED)。 In addition joins the apple in many cooked foods, but becomes this local biggest characteristic。
"CLSACE the Arab League Suss Area"
France will most have the great reputation the goose liver paste namely to produce from now on the area。
The well-known cooked food includes: Gets up the department Bacon egg to flog (QUICHE LORRAINE) and the pickled cabbage assorted smokes meat (CHOUCROUTE)。
Because "PROVENCE West Pu Every Area
" is close to each and Italy, therefore its cooked food is partial to the Italian taste。
In cooked food cooking manufacture process commonly used abundant olive oil, Philippines, tomato, fish and various types spice。
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