韓國飲食文化用英文怎麼翻譯

Ⅰ 怎麼將「飲食文化」翻譯成英語

通常用的比較多的是food calture，其他什麼diet culture啊，cooking culture啊，都比較生硬，外國人說的很少。

Ⅱ 飲食文化用英文怎麼說 飲食該用名詞還是形容詞

應該是diet culture

常用的兩個：
food culture
catering culture
1. Catering Culture
高級口譯筆記——飲食文化（Catering Culture）
2. food culture ——公共英語

Ⅲ 介紹韓國美食的英語文章，最好有翻譯

Whether you are planning to eat in a Korean restaurant, visit Korea, or cook your own Korean food at home, this quick introction to Korean cuisine will give you all the basics you need.

The Side Dishes

Korean foodstands out from other cuisines with the many side dishes (banchan) that are served ring meals. The number of side dishes can range anywhere from 2 to 12, but everyday meals feature at least a few.

So when you eat at a Korean restaurant, your various side dishes will come to you before your meal in small bowls and can be anything from vegetables to meat to seafood prepared in any number of ways. Korean dishes are all served at the same time, so there are no separate courses like in Western cuisines.

The Basics

Rice is the backbone of almost everyKorean meal. On rare occasions, noodles will replace the rice, but the vast majority of the time, every person eats a bowl of rice with their meal. Typically, each person will also have their own bowl of soup or stew. The side dishes and main dish or dishes, which can be meat, seafood, or tofu are all be served family-style in the middle of the table. Sometimes a large stew will replace the main dish and will be served family-style at the table.

Common Ingredients

Koreans have perfected the art of preserving food over thousands of years, so many of the side dishes are pickled, salted, or fermented and many are spicy.

Kimchi, Korea's famous spicy cabbage, has over a hundred varieties of different vegetables, including some non-spicy types. Even thoughKorean stewsand soups are served very hot (almost boiling), many of the side dishes are served cold or at room temperature.

Korea is a peninsula, so Koreans eat a lot of seafood although meat has become very popular in the last 50 or so years.

The most common spices and sauces used in Korean cuisine are: sesame oil, chili pepper paste (kochujang), chili pepper flakes (kochukaru), soybean paste (daenjang), soy sauce, garlic, ginger, and scallions. As a result, much of Korean cuisine is intensely flavored, savory, and bold.

The Little Things

Everything, including meat and poultry, is cut into bite-sized pieces so there is no need for a knife. Koreans are also adept atusing chopsticksso if the meat is too large or a whole grilled fish is served, it can be split with chopsticks. (Many Korean meat dishes are braised or marinated for a long time for a tender flesh). Korean food is traditionally eaten with stainless steel chopsticks and a long stainless steel spoon and is traditionally served at a low table with people sitting on the floor.

Some Korean Culinary History

Korean cuisine has been affected by its geography (peninsula), climate (hot, humid summers and very cold winters), proximity to neighbors China and Japan, and the Japanese occupation from 1910-1945. European traders also had an impact on the cuisine with the Portuguese introction of chili peppers to Korea in the 17th century. By the 18th century, chili peppers were already being widely used in the preparation of Korean cuisine.

無論您是計劃在韓國餐廳吃飯，還是去韓國，或者在家中烹制自己的韓國料理，韓國料理的簡介將為您提供所需的所有基礎知識。

副菜

韓國料理與其他菜餚脫穎而出，並配有多種餐點。配菜的數量可以在2到12之間，但每天的餐點至少有幾個。

所以當您在韓國餐廳吃飯時，您的各種配菜將會在您的小碗飯之前到達您面前，可以從蔬菜到肉類以及以任何方式准備的海鮮。韓式菜餚同時供應，所以沒有西餐的單獨課程。

主菜

米飯是幾乎每個韓國料理的骨幹。在極少數情況下，面條會取代米飯，但絕大多數時候，每個人都用一頓飯吃飯。通常，每個人也會有自己的碗湯或燉湯。可以在肉中，海鮮或豆腐的配菜和主菜或菜餚都在桌子的中間供應家庭風味。有時候大燉菜會取代主菜，並在桌子上供應家庭風味。

常用成分

韓國人已經完善了數千年來保存食物的藝術，所以很多配菜都是腌制，腌制或發酵的，許多都是辣的。

韓國著名的辣白菜泡菜有不同種類的不同蔬菜，包括一些非辣類。盡管韓國燉湯和湯湯很熱（幾乎沸騰），但許多配菜都是冷的或室溫的。

韓國是一個半島，所以韓國人吃了很多海鮮，雖然肉已經在過去的50多年裡變得非常受歡迎了。

韓國料理中最常用的香料和調味醬是：芝麻油，辣椒醬（kochujang），辣椒片（kochukaru），大豆醬（daenjang），醬油，大蒜，姜和。蔥。因此，韓國料理的味道很濃，味道鮮美，大膽。

其他

所有的東西，包括肉和家禽，都被切成小塊，所以不需要一把刀。韓國人也擅長使用筷子，如果肉太大或者一整條烤魚都可以用筷子分開。 （許多韓國肉類菜餚長期燉或腌制肉嫩）。傳統上，用不銹鋼筷子和長不銹鋼勺子吃韓國料理，傳統上是坐在地板上的低桌子上。

一些韓國烹飪史

韓國料理的地理（半島），氣候（炎熱，潮濕的夏天和非常寒冷的冬天），鄰近的中國和日本以及日本的佔領從1910年至1945年受到影響。歐洲貿易商也在17世紀與葡萄牙向韓國引進辣椒對美食產生了影響。到十八世紀，辣椒已經被廣泛用於製作韓國料理。

Ⅳ 韓國飲食文化 翻譯成韓文

韓國飲食文化 한국 음식 문화

副食主要是湯、醬湯、泡菜、醬類，還有用肉、平魚、蔬菜、 海藻做的食物。 這種吃法不僅能均勻攝取各種食物，也能達到均衡營養的目的。
부식물 주요는 탕(국) ,된장국, 김치,장류,(고추장 된장 썩장등)그리고 고기 물고기, 야채,김(다시마)로 만든 식물(음식).
이런 먹는방법은 각종 식물을 골고루 섭취 할 뿐만 아니라 균형영양의목적에 도달 할수 있다

主食有飯、粥、面條、餃子、年糕湯、片兒湯；副食有湯、醬湯、烤、煎、醬肉、炒、 肉片、野菜、蔬菜、醬魚、干魚、醬菜、燉食、火鍋、泡菜等種類繁多。除了這種曰常飲食之外 ，還有多種多樣的糕餅、麥芽糖、茶、酒等飲食。 促進了貯藏發酵食品的醬類、醬魚、泡菜等的發展。
주식은 밥, 죽,국수,만두,떡국,편이탕이 있다; 부식은 국, 돤장국,튀김,구이,장쫄임,볶음,고기편,야채,장물고기,마른물고기,장절임,삶은음식,샤브샤브,김치등 종류가 많다.이런 일상 음식 외 다종다양한 단설기,맥아당,차,술 등 음식이 있다.저장 발효 식품의 장류,장물고기,김치의 발전을 촉진 하였다.

Ⅳ 韓國飲食文化介紹 翻譯成中文

韓國食物絕對不同於世界其他地方的食物。它最突出的一個屬性就是辣。同時，一些菜是常溫吃的（另一些是趁熱的）。韓國食品具有獨特的風味，用各種蔬菜和香料來代替肉類使用。hanjongshik字面上的意思是「全過程的韓國餐」，由烤魚，清蒸排骨和多種配菜構成。通常在餐廳里吃的韓國餐即使只是從定義的數量來看也是相當復雜的。韓國飲食的主食是泡菜（김치）。它具有傳統而又長盛不衰的風格，幾乎是一個宗教活動的必備品。kimjang（김장）製作於秋天收獲，菜品繁多的季節，在韓國是每年最重要的社會事件。材料在巨大的樁上炮製一下，然後婦女聚集在一起花時間切割，清洗和腌制甘藍、白蘿卜。然後加入紅辣椒，大蒜，再腌制。將其混合在一起然後埋在巨大的陶器瓦罐里以令它在冬季里保持新鮮並發酵。在享用最終產品時，它是火熱的。一些泡菜是溫和的，如淡鹽水泡菜——通常在夏季時很難保持其新鮮的泡菜。還有一種類型的光泡菜湯，泡菜用的發酵水通常還會用於制備其他各式的泡菜

Ⅵ 飲食文化國家英文翻譯

France: the art of fine food not tire

French people on the food requirements of a high finish of Strict attention, processing, sophisticated, complex patterns and maintain the flavor and reasonable nutrition. Advocating exquisite dishes, pay attention to models with, the color combination, pay attention to the environment and dining atmosphere catering to "eat" all the inside and outside the pursuit of beauty and artistic conception. French Foie Gras with fish sauce, truffle famous treasures of the world's three major cuisine is one of the traditional French specialty, other countries in Europe and America recipes on extremely rare. Ingenious gras is its entrance that is, the soft and supple lips Liuxiang teeth, the feeling of endless aftertaste, can arouse people's boundless desire to taste buds. In addition, the French people love to eat cheese, the cheese variety. French cuisine is still relatively rare, or about to eat raw food, steak, leg of lamb with fresh semi-characterized, such as lamb based on the specialty - French wine in small lamb chops, delicious tender.

Emphasis on French dishes flavorings, spices range. Good at using wine to sauce, what kind of food choice of wine, there are stringent regulations such as broth with wine, brandy wine with seafood, with all kinds of desserts such as rum or brandy. Medium alcohol and fragrance ingredients are two major elements, whether it is food or snacks, smells rich aroma, mellow and pleasant goods together. Food with wine is a meal characteristics. If that many people drink alcohol than to drink water, not joke.

Ⅶ 飲食文化用英語怎麼說

飲食文化
[詞典]
cooking culture;
[例句]
人們在飲食文化的品嘗中領略和寄託了中華民族的遠古文明。
The people in the diet culture tasted understands and has reposed Chinese nation's ancient times civilization.

Ⅷ 各國英文版飲食文化介紹

中英文對照的，樓主覺得長可選一段，滿意記得給個小旗哦```

Korea(韓國):

Main Korea Republic food and drink characteristic: High protein , much vegetable , happy event delicate , abstain from greasy food, sense of taste is burned with the cold give first place to. Korean regards rice as staple food down the ages. Cooked food gives first place to stewing to cook and to roast system , is not used for a hot dish mainly. Korean likes to eat noodles , beef , chicken and dog's meat , does not like to eat steamed bread , mutton and ck meat.

韓國飲食的主要特點：高蛋白、多蔬菜、喜清淡、忌油膩，味覺以涼辣為主。韓國人自古以來把米飯當做主食。菜餚以燉煮和烤制為主，基本上不做炒菜。韓國人喜歡吃面條、牛肉、雞肉和狗肉，不喜歡吃饅頭、羊肉和鴨肉。

Japan(日本)

Cooking culture introces Japan

Mention food and drink , be that food , vegetable , fish and flesh are that Japanesque non-staple food meal burns, and the Western Europe Chinese meal popularizes also very much like not only give first place to rice, before Japan can sample to rich various meal food. Japan is a very rich countries of high grade water resource , hygiene facilities improves and perfects also very much , drinks therefore running water is in any Japanese place being able to. Modern Japan culture is furthermore colorful. Girls are in the culture studying time-honoured Japan tradition, if sado , the ikebana simultaneous, also jump disco. The scene bordering but building the browse downtown area , antiquited temple and tower is not strange. Therefore modern Japan culture is antiquited have been tied in wedlock.

日本飲食文化介紹
說到飲食，不僅是以大米為主食、蔬菜、魚與肉為副食的日本式餐點，而且西歐中國餐點一般也很普及，在日本可以品嘗到豐富多樣的餐食。日本是一個優質水資源非常豐富的國家，衛生設施也很完善，所以自來水在日本的任何地方都可以飲用。現代的日本文化更是多彩多姿。女孩子們在學習自古以來的日本傳統文化，如茶道、花道的同時，也跳迪斯科。觀覽市區、古老寺院和高層建築相鄰而建的情景並不稀奇。故而現代的日本文化是結合了古老的、新興的、西洋的和東洋的文化而形成。

That Japanese loves the birthday department who raw fish is used for food , is covering up with sashimi as a result commonly is the most popular Japan in the homeland food. The Japanese cuisine is particular about the plain taste keeping food very much , does not encourage have added a condiment, use delicate give first place to. The color to cooked food has the very good request especially face to face, not only using all kinds of form , arrangement , colour collocation that the very delicate vessel does load food, to food to have very exquisite thinking also. Be taking a look on that is so meticulous that the day style being just like landscape painting-like takes care of , sometimes cannot bear to destroy that share for the first time to Japanese visitor beautiful.

日本人普遍愛食用生魚，因而蓋著生魚片的壽司是日本國內最流行的食物。
日本料理非常講究保持食物的原味，不提倡加入過多調料，以清淡為主。對菜餚的色面尤其有著很高的要求，不但使用各式各樣非常精緻的盛器來裝食物，對食物的形狀、排列、顏色搭配也都有很細膩的考慮。看著那一道道精細得有如風景畫一般的日式料理，初到日本的遊客往往不忍破壞那份美麗。

Ⅸ 「飲食文化」用英文怎麼說

dietary culture

讀音：英 [ˈdaɪətəri ˈkʌltʃə(r)] 美 [ˈdaɪəteri ˈkʌltʃər]

釋義：飲食文化。

語法：culture常用作不可數名詞，當表示某一特定形式的文化或某種類型的文化時，可用於復數形式。

例句： economicvalues. 荊楚飲食文化具有鮮明的地域特色和巨大的經濟開發價值。

(9)韓國飲食文化用英文怎麼翻譯擴展閱讀

同根片語：ancient culture

讀音：英 [ˈeɪnʃənt ˈkʌltʃə(r)] 美 [ˈeɪnʃənt ˈkʌltʃər]

釋義：古代文化。

語法：ancient的基本意思是「古代的」，即屬於過去數千年前那一歷史時期的、與生活在很久以前的人們及其文化和生活方式有關的。也指「古老的」，即很久以前就有、存在或發生的或從遙遠的古代流傳下來至今仍存在的。

例句：Dragonancientcultureand the development of increasingly improved continuously.古老的龍文化和藝術在不斷的發展中日益完善。

Ⅹ 韓國飲食文化的英語文章

The Traditional Culture of Korea

Korea, one of the oldest continuous civilizations in the world, has over 5,000 years of history. Archaeological evidence suggests that the Korean peninsula has been inhabited for over 500,000 years. The current political separation of North and South Korea has resulted in divergence in modern Korean cultures; nevertheless, the traditional culture of Korea is historically shared by both states. While Korea's long history as a tributary state to China has resulted in extensive influences from China, Korea also benefitted from considerable Japanese influence and developed a distinct cultural identity from its larger neighbours

Bibimbap RICE is the staple food of Korea. Having been an almost exclusively agricultural country until recently, the essential recipes in Korea are shaped by this experience. The main crops in Korea are rice, barley, and beans, but many supplementary crops are used. Fish and other seafood are also important because Korea is a peninsula.

Fermentation (food)Fermented recipes were also developed in early times. These include Pickling|pickled fish and pickled vegetables. This kind of food provides essential proteins and vitamins ring the winter.

A number of menus have been developed. These can be divided into ceremonial foods and ritual foods. Ceremonial foods are used when a child reaches 100 days, at the first birthday, at a wedding ceremony, and the sixtieth birthday. Ritual foods are used at funerals, at ancestral rites, shaman's offerings and as temple food.

Temple food is distinguished as it does not use the common five strong-flavoured ingredients of Korean cuisine garlic, Scallion spring onion, wild rocambole, leek, and ginger, nor meat.

For ceremonies and rituals rice cakes are vital. The colouring of the food and the ingredients of the recipes are matched with a balance of yin and yang.

Today, Korean royal court cuisine|surasang (traditional Noble court|court cuisine) is available to the whole population. In the past vegetable dishes were essential, but meat consumption has increased. Traditional dishes include ssambap, bulgogi, sinseollo, kimchi, bibimbap, and gujeolpan.