the-diet-culture-of-crosscultural-perspective---英语论文.doc

The diet culture of cross-cultural perspective

1 Chinese and western food culture has a different focus
1.1 pay more attention to western diet nutrition and survival
After the British and American people pay attention to eat food to keep body healthy strong and able to resist diseases, and other aspects about food very much. Although the food taste invariably, westerners think must also continue to eat, because nutritious food. Westerners, in other words, for a particular focus on food nutrition is tie-in, can fully absorb and itself. In western cooking everywhere pays attention to nutrition and ignore the phenomenon of taste, such as: cold aperitif wine chilled with ice in it after drinking after taste nerve sensitivity greatly reduced on the surface of the tongue, and even complete loss, unable to distinguish between the taste of diet; Eat steak tend to require rare even with blood; White boiled potatoes and so on. Refuse to use monosodium glutamate, the west think that MSG no nutrition but also side effects; Raw tomatoes, cucumber, lettuce, cabbage, onion, broccoli and other vegetables.

1.2 the Chinese diet more pursuit of taste and enjoy

Since ancient times, the Chinese diet after is \"the food to taste first\". In Chinese cooking is the pursuit of the highest standards. \"Eat\", they think, not just to eat, nutritious, sometimes in front of the temptation of \"delicious\" food, even if eat eat then and primarily to the pursuit of the enjoyment of taste. Although Chinese people are very pay attention to tonic foods, diet, advocate using appropriate diet to achieve the goal of nourishing health preservation, but the first requirement that cooking delicious, so the biggest weakness is the nutritional problems of the Chinese diet.

Two Chinese and western food culture analysis of the specific differences

2.1 the differences in diet

In China, whether private or family reunion dinner, or for business, business, wedding, etc at the banquet, everybody is sitting in front of a round table, this can be formally build a kind of polite, unity, sharing fun atmosphere. On the table and the delicious food, not only for a table people appreciate the taste, and to communicate the feelings of medium. During the dinner, people toast each other, make food, mutual reflect the comity, respect the good moral character. This reflects the \"and\" culture of the Chinese nation, as well as the common pursuit of \"happy\" mentality. In western banquet, although food and wine are important, but mainly as a foil. A party is the core of communication, conversation between the table through the host, reach the purpose of promoting friendship. The more obvious differences with the Chinese diet is generally used to western buffet, which sets out all the food, so that you need, and also does not have the fixed seat at the dinner table, people can walk freely between subject and object, this convenient people communicate feelings with each other, this is also the performance of the westerners respect for self, respect for individuality. Above all, enhance friendship, communication emotion is Chinese and western banquet common purpose, the difference just reflect a Chinese banquet is more of the friendship of all the guests, and western banquet reflects the companionship is more in individual, such as between adjacent guests.

(1) the Chinese emphasis on harmony, pay attention to the harmony and the overall.

The Chinese nation has always been the pursuit of the realm of \"and\" and \"close\", reflect to the cooking is to reconcile the \"five tastes\", in the process of food cooking, while maintaining the natural flavor material, follow the basic law of Yin and Yang five lines of harmonic \"five tastes\", so as to achieve the delicious food. Chinese food when cooking, therefore, to two or more of the raw materials, and a variety of spices to reconcile. Therefore, Chinese food is often with its delicious and unique charm.

(2) the westerners seek freedom, pay attention to personality and respectively.

China and the west diet culture characteristics of obvious difference is heavy \"harmony\" in China, while the western heavy respectively. In western food, vegetables are unrelated all kinds of raw materials, generally speaking, fish is fish, chicken is chicken, cooking will never match each other or with other raw material collocation, even if there is tie-in, can only reflect in the plate. For example: \"stewed beef and potatoes\" this dish, not cooked in a pan of potatoes and beef, but after the beef cooked again tie-in boiled potatoes. This fully embodies the western social culture \"heavy\" respectively.

2.2 the differences in diet object

In western opinion, food is mainly used to cure hunger, so tend to be large pieces of meat, the whole piece of chicken, while China is often arbitrary use of ingredient, in western opinion no use value of raw materials, in China may be very good; West chefs feel that there is no way to deal with the raw material, and in the hands of the Chinese chef has a magical function. Westerners pay more attention to reasonable collocation of nutrition, such as canned, fast food, such as food, although the same taste, but has rich nutrition, and save time, so the westerners tend to have more than the Chinese generally strong body, a tall, long legs, shoulder width, muscular. Therefore, in view of the western diet object has obvious differences, some people think that the Chinese plant character, the westerners are animal character. In addition, the Chinese are generally two meals a day, or three meals, while the westerners usually meals a day.

(1) adhere to the scientific and standardized western cooking.

In western recipes are measured in \"g\" for raw materials, and they tend to like with a recipe to buy food, cooking dishes. But in front of a complex process, they are often powerless, and there is lack of characteristic directly led to western food. Such as: KFC when cooking Fried chicken, not only should according to the recipe ingredients, but also in strict accordance with the specification control moderate oil Fried chicken. As a result, the taste of KFC's around the world are the same. In addition, cooking specification also accurately ingredients, add seasoning to g meter, when cooking time in seconds. Because too much emphasis on standardization to make western dishes, cooking into a mechanical work, thus the robot can be used instead.

(2) the Chinese cooking at random and characteristics.

Westerners are hard to understand Chinese cooking is not accurate and standardized, seem to be very casual. In Chinese recipes for the dishes of raw materials to prepare quantity, the quantity of add spices often describe very fuzzy, usually expressed as \"a little\", \"half bowl\", \"a spoon\", and so on, and what a spoon and bowl, is \"a little\" exactly how much quantity, there never was a definite standard. In Chinese cooking, the characteristics of major cuisine and flavor is different, even if is the same in a cuisine dishes, also due to different hobbies characteristics of chefs, and choose different dishes and spices. Even a chef cooking the same dishes, often depending on the season, occasion, dining people different identity, taste and adjust accordingly. The randomness characteristics of Chinese cooking, Chinese food dishes are rich and colorful.

2.3 the differences in eating habits

In the process of cooking, Chinese like to add vinegar, ginger, garlic, onion, pepper and other seasoning, its role is helping, sterilization, stimulate appetite, promote digestion, etc.; Westerners don't like MSG when used in cooking, mainly because MSG contains sodium, eating too much is bad for health. Most Chinese people like to go out every day to buy fresh ingredients for cooking, while the westerners often is at once a week to buy all the food in the refrigerator, every day is eat frozen food, canned and salted and eat number eight times and 6 times respectively in the number of Chinese people eat, and the cans and pickled products mainly contain preservatives and pigment and so on, tend to be bad for health. In terms of diet, the Chinese eat vegetables every day is far more than the westerners, westerners eat plenty of protein foods every day, but because of too little edible cellulose and affect the function of intestines and stomach, so compared with Chinese people, their digestive system disease, the proportion of cancer is much higher; Chinese people tend to be relatively eat whole grains, and refined grains such as westerners often like to eat white flour, the reality is, coarse grains more nutrients than refined grains; Chinese people prefer to use vegetable oil cooking dishes, while westerners like to use high cholesterol fat, but also consume a lot of butter.

3 conclusion

TO SUM UP, UNDER THE BACKGROUND OF GLOBALIZATION, CROSS-CULTURAL COMMUNICATION CAN PROMOTE FOOD CULTURE CONSTANTLY REALIZE COMPATIBLE COMPLEMENTARY, PRESENT A NEW SITUATION OF DIVERSIFIED DEVELOPMENT. IN PEOPLE'S DAILY LIFE, OBJECTIVELY EXIST IN DIET CULTURE COMMUNICATION, AND IN THE WORLD ECONOMIC AND CULTURAL INTEGRATION, BECAME IN COMMUNICATION BETWEEN DIFFERENT CULTURES AND FUSION OF ONE OF THE CARRIER. AS A KIND OF CULTURE, ITS ROLE IS INCREASINGLY STRENGTHENED, AND THE ROLE OF ANY OTHER SINGLE FORCE OF GLOBALIZATION MUCH MORE, BUT ARE QUIETLY CHANGING PEOPLE AROUND THE WORLD. THEREFORE, IN INTERCULTURAL COMMUNICATION, PAY ATTENTION TO THE DIET CULTURE DIFFERENCES EXIST, CAN PROMOTE PEOPLE TO DEEPEN THE UNDERSTANDING BETWEEN EACH OTHER, FULLY ENJOY EATING AND GIVE PEOPLE DIFFERENT FEELINGS, THUS FURTHER STRENGTHEN CULTURAL COMMUNICATION BETWEEN COMPLEMENTARY AND INTEGRATION, AND FURTHER ENHANCE THE FRIENDSHIP.目 录
第一章 总论 1
一、项目概况 1
二、项目提出的理由与过程 6
三、项目建设的必要性 8
四、项目的可行性 12
第二章 市场预测 15
一、市场分析 15
二、市场预测 16
三、产品市场竞争力分析 19
第三章 建设规模与产品方案 22
一、建设规模 22
二、产品方案 22
三、质量标准 22
第四章 项目建设地点 25
一、项目建设地点选择 25
二、项目建设地条件 25
第五章 技术方案、设备方案和工程方案 28
一、技术方案 28
二、产品特点 30
三、主要设备方案 32
四、工程方案 32
第六章 原材料与原料供应 35
一、原料来源及运输方式 35
二、燃料供应与运输方式 35
第七章 总图布置、运输、总体布局与公用辅助工程 37
一、总图布置 37
二、 运输 38
三、总体布局 38
四、公用辅助工程 39
第八章 节能、节水与安全措施 44
一、主要依据及标准 44
二、节能 44
三、节水 45
四、消防与安全 45
第九章 环境影响与评价 47
一、法规依据 47
二、项目建设对环境影响 48
三、环境保护措施 48
四、环境影响评价 49
第十章 项目组织管理与运行 50
一、项目建设期管理 50
二、项目运行期组织管理 52
第十一章 项目实施进度 55
第十二章 投资估算和资金筹措 56
一、投资估算 56
二、资金筹措 58
第十三章 财务评价与效益分析 61
一、项目财务评价 61
二、财务评价结论 65
三、社会效益 68
四、生态效益 68
第十四章 风险分析 70
一、主要风险分析识别 70
二、风险程度分析及防范风险的措施 70
第十五章 招标方案 72
一、招标范围 72
二、招标组织形式 72
三、招标方式 72
第十六章 结论与建议 74
一、可行性研究结论 74
二、建议 75
附 件 77
一、附表 77
二、附件 77
三、附图 77