Today's pasta was generally called "cake" before the Ming Dynasty. This title began in the Han Dynasty, and Liu Xi, a Han Chinese, called it "the baker, too." The faces are merged. "The names and forms of other traditional foods, such as noodles and jiaozi, have undergone similar evolution in the past two thousand years. The word "chaos" began in the Han Dynasty and was later called "wonton", which is still in use today. However, in the history of more than 2,000 years, the shape of wonton, the composition of stuffing and the deeper scientific and cultural connotation have all kept pace with the times, which is no longer the original face. Even the word "stir-fry", which is the most familiar word today, has undergone a change in form and meaning from the Han Dynasty to the Southern Dynasties, because the concept of "stir-fry" was already expressed in the textbooks of modern vocational skills education in China before the metal "pot" and the deformed "stir-fry" were widely used-a processing method in which finely modified raw materials were quickly heated, stirred evenly and cooked. Fried original " Shuowen is called "forbearance", and its original meaning is "dry things with fire". ? The combination of the Chinese character "Wei" means that the "boiled" vessel at that time was pottery, which could not be dried and could not withstand high temperature. Probably after the Northern and Southern Dynasties. It became "? After the Tang and Song Dynasties, "speculation" became popular. And become? It is consistent with the pace of metal cookware widely entering people's diet and life, and also with the evolution trend of the barrel-shaped vertical wall shape of Shang, Qin and Han pots to the spherical crown-shaped concave belly shape. The technique of "frying" is based on the shape of the pot, with concave spherical crown and smooth casting surface. Modern and contemporary China cooking, with its rich forms and flavor changes, is loved by the world. This artistic charm of Chinese cuisine is mainly the result of China's traditional cooking technology represented by "stir-frying", and this varied cooking technology is based on the processing equipment-wok, ladle and spoon, which are suitable for this technology. Not only the traditional frying technology in China can't be fully utilized by the contemporary western cooking tools such as frying pans and flat spoons, but also the frying tools such as spoons, ladles and pots used by the Han people are rarely used in many ethnic minority areas such as China and Xinjiang. It is no exaggeration to say that in the field of food culture research based on the specific content of a specific time and space, every thing and information can find extremely specific, true and rich historical connotation, behind which is a series of true stories. Just like the stage curtain, the surface seems to be silent and invisible, but once it is slowly pulled up, the intriguing and fascinating drama will come. Although the song is still there, people have dispersed, and the meaning is still unfinished.
Third, the nationality of food culture. If the regionality of food culture depends more on regional natural ecological environment factors, then the nationality depends more on cultural ecological environment factors. The most important factor in the cultural ecological environment should be productivity. A certain productivity and scientific and technological level are the decisive factors of cultural and ecological environment characteristics. The waterlogged grain in the Yellow River valley in the Book of Songs era was originally for preservation, and later it became a specially processed flavor food. Today's sauerkraut and Sichuan kimchi in the northeast should all be the remaining rhymes. Today, cakes made by Korean people in Northeast China and Baba and bait slices made by many ethnic minorities in Southwest China are popular trends in ancient Chu Jiu. Some ethnic minorities in the grassland cultural belt, such as Mongolians, grab the meat by hand, which is undoubtedly the easiest way under the conditions of grassland grazing production and living, and now it has become a national food with a unique grassland flavor. Similarly, many ethnic minorities in southwest, central and southeast China practice smoked wax food and acid fermented food, which are mainly flavor foods for the needs of storage and preservation. This is also the reason why people in Northeast China bury it with snow, cover it with ice, or splash water to hang wax (splashing water outside meat and other foods to form an ice coat to protect it). Even the frozen tofu eaten in northern winter has become a kind of food with unique flavor. Because people in history have no better way to preserve food. Therefore, it can be said that the nationality of food culture is not only determined by regional natural ecological environment factors, but also by cultural ecological factors, so it is also determined by a certain level of productivity.
Thirdly, it is of great significance to correct the research mentality in China's food culture. Calm, fair and seeking truth from facts are the hard principles of academic research in any discipline. Academic research is different from men and women falling in love. It opposes emotional tendencies, not enthusiasm, but calmness. Don't be emotional, be rational; Oppose favoritism and uphold justice; Seeking truth from facts is the only feasible methodological principle. Based on the spirit of this principle, we know the present situation of the study of contemporary China's food culture, and we notice that while accumulating many achievements and developing in depth, there are also some unsatisfactory deviations, which cannot but arouse the serious concern of serious thinkers. One of them is "cooking research", which has remained at the level of popular dishes operated by hotels since the 1970s. This kind of research only focuses on dishes, mainly on the varieties of dishes operated by hotels in popular large and medium-sized cities. It is true that this kind of culture is realistic and directly related to the vast number of consumers, which should be paid enough attention to. But the problem is the method. In fact, this dish, which is popular in the contemporary catering industry, has been expanded by some researchers into a national or regional catering culture, that is, it has become a thinking mode of food = catering culture. Therefore, in the simple study of dishes, people's food production, food life activities, their food behavior and thoughts in contemporary society have been ignored; The rich and true food culture content in national history is also briefly abstracted as the record and expression of dishes. It should be soberly noted that these dishes are mainly popular varieties that guide the operation of the catering industry. Generally speaking, they do not represent the vast rural and mountainous areas in the region, nor do they represent most farmers in China; They not only rarely represent ethnic minorities, but also represent only a small part of the Han population; Even mainly represents a small number of people in the city; At the same time, there is a considerable distance from the three meals of ordinary people. This is determined by the developed degree of catering market in contemporary China and the time limitation of ordinary people's consumption level. More than twenty years ago, a foreign food culture researcher said, "You can't go to restaurants to learn about the food life of China people." Although the situation has changed a lot today, this view is still out of date. The slogan of "promoting China cooking" or "promoting China food culture" has been shouted by some people for many years. I think this is an undesirable slogan. It exaggerates enthusiasm and strengthens feelings, so it tends to dilute the scientific spirit. It is not the slogan of academic research, at least it should not be advocated in the fields of education and academic research.
The business hours of general restaurants in France are from noon 12 to 2: 30 pm and from 7: 00 pm to 1 1. At other times, you can go to coffee cafes like cafe or Brasserie, and you can also go to Creperie pancake shop. Most restaurants have posted the menu and price of the day at the door. Most lunches have Plat de jour (today's recommended menu), and the price is more suitable. The menu is generally written in the following order: the main course is the first course before dinner, usually soup or salad; Poisson fish; Vianders meat; Leguminous vegetables; Dessert. Dessert. You don't have to eat everything.
There are countless famous dishes, such as foie gras, seafood, snails, cheese and so on. Eating in France is not very expensive. There are many simple and delicious foods with a fixed price below 10 euros in the menu. You can have more dishes to choose from with a little more money. Once it exceeds 20 euros, it can be satisfied by gourmets. There are many restaurants to choose from in different countries. There are North Africa, South Africa, China, Japanese, Vietnamese, Greek and so on. The number of vegetarian restaurants is increasing. Indian, Jewish and Italian restaurants are good places to serve vegetarian food.
Almost all restaurant prices include tax and 15% service charge. If the food or service in the restaurant is particularly good, the average guest will pay 1- 1.5 euros more.
French specialties: French champagne (produced in champagne region of France), all kinds of red and white wines (Bordeaux and Burgundy are famous producing areas), all kinds of cheese, stewed chicken with white wine, boiled beef with red wine, French lobster, garlic snails, garlic frog legs and so on.
France produces the most varieties of cheese in the world. Fromage has different kinds of milk, sheep milk, goat milk or mixed milk. There are authentic cheese products all over the country, and the production method has a long history. For example, Normandy, which ranks first in the milk producing area, is famous for its creamy Camembert and Pont L'Eveque cheese. Loire and Poitou are goat's milk cheese, which has a strong flavor. Alsace is famous for Munster; Alsace is famous for Munster; The Pyrenees is famous for its hardness and nutty flavor. In order to keep the characteristics and patents of authentic varieties, Comite National des Claims D 'Origin des Fromages was established in each cheese producing area, with the number 1974. This mark is not only a proof of origin, but also a guarantee of quality.