1、ItalyandFrenchcuisineGoodafternoon,everyone,wetodaytalkaboutfoodinItalyandFrench.Iknowitshardtounderstandit,whichonlythroughhumansenses,liketaste,smell,touch,andeatcanbeimpressed.Sotheaimofourpptismakeyouknoweverythingofsomething,notsomethingofeverything.Mytopicdividesinto2bigparts,ItalyandFrance,an

2、dtherearealmost3listedcuisinesineach.Part1ItalyWhenitcomestoItalyfood,thefirstoccurstousshouldbeSpaghetti.Beforeweknowit,weshouldknowpasta,afoodmadefromamixtureofflour,water,andsometimeseggsthatisformedintodifferentshapes(suchasthinstrips,tubes,orshells)andusuallyboiled(面條的統(tǒng)稱),andspaghettiisonekindo

3、fit.Thereareover130pasta.Alphabets-字母面，通常字母面是用來放在湯里起點綴作用的。Macaroni-通心粉，短于4CM才叫通心粉，大了就是另外的種類了。Rotini("Spirals"or"Twists")-螺旋粉。一般短于4CM。螺旋形。AngelHair,Capellini("FineHairs")-天使面，細長如發(fā)絲，意大利人親切地稱之天使的發(fā)絲”。Manicotti-大通心面(袖筒面)，直徑很大，內(nèi)部可填充餡料。JumboShells-大扇貝面，內(nèi)部體積大，可填充餡料。Butterflies-

4、蝴蝶結(jié)面，因其形狀深受女性的歡送。MediumEggNoodles-蛋面，扁形。MediumShells,Conchiglie-扇貝面，大M貝面的縮小版,里面不填餡。Spaghetti-長面，傳統(tǒng)的長條形，也是一般意義的意粉”O(jiān)rzo("Barley")-粒粒面，飯粒形狀。Vermicelli-細面，區(qū)另U于天使面，細面一般短于5CM。Lasagne-千層面(寬面)，一層面一層餡煽制，或者拿去包意式云吞，口感獨到。Radiatore("Radiators")-層層面，造型另U致精巧。HereIlisttowspecialdissertswewerefam

5、iliarwithbutnottotallygetknownthem.OneisTiramisu.Ibelievealmosteachgirlwouldfallinlovewithitinstantlyifyougotachancetodatewithit.TiramisuisaclassicItaliandelicacy.Itsrichintaste,justliketreasure-hunting,everylayerhasadifferenttaste.提拉米蘇(Tiramisu),在意大利原文里,“Tirai”提、拉”的意思，“M是我”，“S瞑往上”，合起來就是PickMeUp拉我起來

6、，帶我走的意思；也有另一種解釋是說提拉米蘇(Tiramisu)能讓人更有精力！當然了，提拉米蘇(Tiramisu)里面乂是咖啡乂是酒,叫這個名字一點都不奇怪！Aboutitsname,ithasastory.DuringworldwarII,anItaliansoldierhavetoleavetheirhomestojointhearmy.Deeplylovedhiswifewouldliketopreparesomesacksforhim.However,hisfamilywastoopoortoprovidethefood.Asaresult,hiswifeonlytofindoutal

7、lbiscuits,breadandcoffee,layerandlayerstackup,madeintodessertandnameittiramisu.Everytimethesoldiereatsthisdessertonthebattlegroundhealwaysthinkofhishomeandhisbelovedwife.SoTiramisumeanstakingmeaway”inItaly.Infact,ittakesawaynotonlydelicious,butalsoloveandhappiness.Thesoldierbroughtit,representinghis

8、wifeslovetothebattleground.Inaddition,itusuallyalsohaveanothermeaningrememberme”,toremembersomeoneyouloved.Therefore,itiscalledthetasteoflove”thatcannotbeoverstated.Andthatiswhymanycouplesliketoorderatiramisuinwesterncountries.Inabowl,addthesugartothecreamandwhiskuntilsoftpeaksappearinthemixture.Whi

9、skanylumpsoutofthemascarponeandaddtothecreamandsugarmixture.Stirgentlysoasnottogetridoftheairbubblesinthemixture.Soakthespongefingersinthecoffee.Inaglassbowl,beginningwiththecream,layerthecreamandspongefingersuntilallthemixtureisusedup.Topwiththecreammixtureandfinishwithadustingofcocoapowderandgrate

10、dchocolate.Leavetosetinthefridgefor3to4hoursorovernight.制作步驟奶酪需要提前拿出回室溫1用大約一杯半的開水將咖啡粉沖開，放在一邊冷卻。2找一只小鍋放少量涼水燒開，把雞蛋黃，糖和白利灑放入一個不怕熱的小盆內(nèi)攪拌均勻最好是不銹鋼或者玻璃碗，水開后將火關(guān)小，將小盆放在鍋上一點點的加熱并且不斷的攪拌。慢慢的你會發(fā)現(xiàn)雞蛋液變稀了，但是過了一會乂開始變稠，并且開始有小氣泡冒出來。這個步驟其實是一種很常見的甜點醬的制作方法。這樣做出來的蛋黃不但保持了生蛋黃的流動性，而且非常的衛(wèi)生安全，慢慢的加熱中細菌都被殺死了。并且灑精也蒸發(fā)出去很多。根據(jù)盆的大小，這

11、個過程可能要5-10分鐘。3將奶酪用攪拌器打均勻，之后倒入做好的蛋黃液打至均勻光滑。4鮮奶油打發(fā)。打出波浪不會消失就好如圖。倒入3攪拌均勻。這時候我們的提拉米蘇就做好一半了5準備好容器，我們可以組裝了！把手指餅的兩面都輕輕的在咖啡液里沾一下。一面沾兩秒鐘就足夠我都是在心里說1,2,就翻面6一層手指餅，一層奶酪醬。兩層還是三層隨你。我個人認為兩層最好。這個配方用大容器做可以切出很規(guī)整的形狀。7最上面撒上巧克力粉，送入冰箱。至少要冷藏八個小時。可以保存一周。你會發(fā)現(xiàn)時間越久味道越完美。當然，這么美味的東西誰會等到第7天才吃完呢。3）創(chuàng)設(shè)于1525年以后的圣芳濟教會Capuchin的修士都穿著褐色道

12、袍，頭戴一頂尖尖帽子。圣芳濟教會傳到意大利時，當?shù)厝擞X得修士服飾很特殊，就給他們?nèi)€Cappuccino的名字，此字的意大利文是指僧侶所穿寬松長袍和小尖帽，源白意大利文“頭巾”即Cappuccio。然而，老意愛喝咖啡，覺察濃縮咖啡、牛奶和奶泡混合后，顏色就像是修士所穿的深褐色道袍，于是靈機一動，就給牛奶加咖啡又有尖尖奶泡的飲料，取名為卡布奇諾Cappuccino。英文最早使用此字的時間在1948年，當時舊金山一篇報導率先介紹卡布奇諾飲料，一直到1990年以后，才成為世人耳熟能詳?shù)目Х蕊嬃稀？ú计嬷Z也和一種猴名有關(guān)。非洲有一種小猴子，頭頂上有一撮黑色的錐狀毛發(fā)，很像圣芳濟教會道袍上的小尖帽，這種

13、小猴子也因此被取名為Capuchin,此一猴名最早被英國人使用的時間在1785年。Capuchin此字數(shù)百年后Y行生成咖啡飲料名和猴子名稱，一直是文字學者津津樂道的趣聞。干卡布奇諾DryCappuccino是指奶泡較多，牛奶較少的調(diào)理法，喝起來咖啡味濃過奶香，適合重口味者飲用；濕卡布奇諾WetCappuccino則指奶泡較少，牛奶量較多的做法，奶香蓋過濃嗆的咖啡味，適合口味清淡者。Part2FranceTheItalianconnectionsanydiscussionoftheinfluencesonFrenchcuisinewouldbeincompletewithoutrecognizi

14、ngthehistoricalcontributionofItalytothedevelopmentofFrenchcooking.In1533,CatherineDeMedicis(aFlorentineprincess)marriedHenryducd'Orleans(whobecameKingHenryIIorFrance).Atthispoint,Francewasnotknownforitsfoodorfoodculture.CatherinebroughtanentourageofItalianchefswithhertoFrance,whointroducedtoFran

15、ceavarietyofdishes,foodpreparationanddiningpractices.AlthoughFranceandItalyobviouslyhaveevolvedverydifferentfoodcultures,bothbeforeandsincethiscontribution,muchofFrance'scurrentfoodculturecanbetracedbacktothistime.Frenchcuisineisextremelydiverse,rangingfromtheverybasic,suchasthetraditionalbaguet

16、tepluscheeseplusinexpensivewine,toveryelaborateaffairsthatcaninvolveadozencoursesanddifferentwinesconsumedoverseveralhours.1)Astandardbaguettehasadiameterofabout5or6centimeters(2or2?in)andausuallengthofabout65centimeters(26in),althoughabaguettecanbeuptoameter(40in)long.The"baguettedetraditionfr

17、an?aise"ismadefromwheatflour,water,yeast,andcommonsalt.Itdoesnotcontainadditives,butitmaycontainbroadbeanflour(max2%),soyaflour(max0.5%),andwheatmaltflour(max0.3%).8Standardbaguetteshowevermaycontainacertainnumberofadditives.9Dependingonthoseusedeitherintheoriginalflourorthoseaddedseparatelytot

18、hebreadingredients,abaguetteoranyotherFrenchbreadmaynotbeconsideredveganorkosher.breadandbutterarethebestchoice.Sonextischeese.Thereareabout400differenttypesofFrenchcheeses.Forasingletypeofcheese,therearemaybeseveralhundreddifferentproducers.Thecheesefromtheseproducerswillbesomewhatdifferentduetovariationsinthemilk,yeast,andproductionapproachused.Cheeseshouldbestoredinacool,drylocation.Itabletobeprefppedinpaperratherthaninplastic,asthepaperallowsittobreathe.Camembertissimplymadeofcowmilk,andtastesfarbetterwhencreamy,soletisoutsideofthefridgeforafewhoursbeforeservingsothatyoumakeitsofter.Goa