A detailed introduction to Western food The finer the better!

First of all, the tableware is not the same

Chinese food is du with bowls and chopsticks, and Western food is with knives, forks and plates.

zhi.Secondly, the cooking methods are not the same, the cooking methods of Chinese food are rich, stir-fried, fried, stewed, stewed, or whatever, and even include the cooking methods of Western food, Western food is mostly fried, grilled, stewed, fried, and cold.

The procedure for eating is not the same, Chinese food puts all the dishes on a table, chicken, duck, fish, meat, rice, soup and soup to eat, eat at the same time, Western food is one by one, starting from the pre-dinner wine, the first plate, the main dish, the dessert is the same as the same, (French food or even 7 dishes) a regular Western food to eat you will feel that it is constantly changing the plate and the cup and the knife and fork, by the way, the main menu is also a difference, generally eat chicken and not eat duck, eat duck and not eat fish, which means that only one kind of meat is eaten.

The dining atmosphere is different. Chinese food is very lively, the more lively the better, Western food pays attention to quiet, eating silently and speaking softly, which seems more elegant.

There is only so much that can be thought of, and the performance of cultural differences in food can be said in detail, and the above are just simple and obvious differences.

The types of Western food are (Qibi).

a.Casual side meals.

b.Self-disturbing meals.

c.Cocktail party. d.Banquet.

Correct answer: ABCD

an overview of the development of ancient Western cuisine in the Middle Ages; An overview of the development of modern Western cuisine. Characteristics of the development of foreign catering in the late Middle Ages.

The development of Western cuisine in the Middle Ages: In 1066, the Normans invaded England, and their rule led to a long-term influence on the English-speaking people in terms of lifestyle, language, and cooking methods. For example, the words veal, beef, and pork in the United Kingdom have all evolved from French.

At the same time, cookbooks written in French detailed recipes allowed the British to break with the traditional, monolithic method of cooking. In 1181, the first restaurant appeared in London, England, selling Western dishes made from fish, beef, venison, and poultry. In the 16th and 17th centuries, after the Italian cooking method was introduced to France, the culinary technology went through a huge stage of development.

France's abundant agricultural products have led chefs to try new dishes, and cooking techniques have spread widely throughout France, and chefs who create new dishes will be respected and valued. The development of modern Western cuisine followed the emergence of the first café in England in 1650, and the emergence of cafés in England one after another, by 1700 there were more than 200 in London alone. In 1765, Blanche opened the first truly French restaurant in Paris, France, which in many ways was already very similar to the Western restaurant we operate today.

After the 18th century, many famous masters of Western cuisine appeared in France. Such as Anthony Carlumi (1784-1833), Auguste Escowfield (1846-1935), etc. These renowned chefs have designed and created many excellent dishes, some of which are still popular on the steakhouse's menu.

In addition, in the 18th century, the world's first food connoisseur, Jean-Anselm Bria Savari, appeared in France, who, in his book "Tasting Commentary", commented on various dishes and gave an encyclopedic overview of dishes and drinks. In 1920, the United States began to provide car window food services, and after 1950, the Western fast food industry first developed in the United States, and then spread all over the world.