英国的饮食文化英语作文(英国饮食文化英语作文600字)

一、英国饮食文化英语作文600字

英文:

English style of eating habits is also easy, pay attention to nutrition. Breakfast is usually porridge milk or a cup of red juice, coated with butter toast, fried bacon or sausage, eggs. At noon, the children eat lunch at school,*** s at lunch on the job on the vicinity to buy a sandwich, a cup of coffee on, just kill. Only to the weekend, the British people will be rich on a table. Usually the main course is meat, such as grilled chicken, roast beef, fish and so on. A wide variety of vegetables, like cabbage, fresh peas, potatoes, carrots and so on. Vegetables in general are no longer processed, mounted on a tray, poured from the supermarket to buy ready-made sauce will be consumed. After the main course there will always be together digestible of sweets, such as cooking fruit, fruit pudding, cheese, ice cream and so on.

Fried fish and fries(Fish and chips)

This is the traditional British fast food nation(fast

food). It is in the 19th century 60's pop up. At that time, the railway put start fresh fish one night directly(direct) transported from the east coast to London. English at the fish paste on top ofgood deep-fried in oil, and fried potatoes be eaten together. People put a mixture of salt and vinegar sauce and pour it into the article on fish and potatoes, with a newspaper bag, and then eat from the paper in hand. Today, people often use a clean paper packaging, and to provide a fork(fork).

Cha(Tea)

British National enjoy a cup of tea. At the traditional British(tradition) on people with porcelain tea cup, one person a cup, a spoonful of tea. The majority of British people like to drink strong tea, but I want to add much milk. Many years ago, people used to put milk into the cup, then add the tea, and finally add water.

Coffee(Coffee)

Now in the United Kingdom, as popularity of coffee and tea. People either do not add milk or add milk, or drink coffee or preparing a new instant coffee.

Wine(Wine)

English wine industry is very strong. More and more of the many vineyards are producing wine and red wine(red

wine). English pubs everywhere, has several flavors, each with 10,000 large and*** all pubs, which have many hundreds of years of history, this old pub is usually haunted legends, it is interesting that not only did not care about the owner, but also his house ghost Li Chuan-story as the general put on a table in each. Something fishy about the pub business better and sell more expensive.

Eating habits with knife and fork pyronaridine~

British people generally preferred way of cooking there is: cooked in soy and vinegar, barbecue, fried and fried. Of meat, seafood, game cooking methods are unique; However, the categories of the beef they have special preferences, such as barbecue beef(ROASTED BEEF), is attached not only in the consumption of seasonal vegetables, baked potato, but also will add some steak on the mustard sauce; at the use of seasoning on the butter and liquor preferences; at spice up the taste of meat Kou, cinnamon and other spices fresh.

The more well-known British cuisine has: beef kidney allocation(STEAK KIDNEY PIE), fish Pai(ENGLISH FISH CHIP), the Royal butter chicken(CHICKEN A LA KING) and so on. British people enjoy hunting, only once a year at the hunting period, there is much of the hotel or restaurant will be introduced to game meal, such as deer(VENISON), rabbits(HARE), pheasant(PHEASANT),, such as cooking. General cooking game when using some gin or berries and wine, this approach is in order to remove the*** ell of mutton flavor of the food itself.

Breakfast is very important to the British people, British restaurants in the supply of a wide range of meals, have fruit juice, fruit, eggs, meat, wheat porridge category, bread, jam and coffee. Nowadays the popular afternoon tea(HIGH TEA) is the mass from the United Kingdom, and its more famous there is Victoria-style VICTORIAN STYLE), the contents can be said to be all-inclusive, including all kinds of*** all points, muffin, fruit tarts(TARTE) and sandwiches. Supper on the daily lives of English is also one of the most important part of the meal of their choice is usually late, and are eating betterto promote friendship between meals can imagine they belong to are very autonomous nation, and a supper for them could take hours.

The United Kingdom at the local, there will be lot of people who love to drink, mainly because it itself is also a wine producing country. English at the cost of alcohol consumption on the expenditure than the other also to the many.

Nobu Restaurant

This is a world-renowned Japanese-style sushi restaurant, perfect interpretation of the cultural diversity of London. Enjoy the best way is to let the staff remend, another is called a reversal of the world's black cod, point of confusing the champagne glass. Of course, the best have someone else foot the bill! Remember the location you want in advance, otherwise.

St. John's Restaurant

Very authentic British restaurant, under the name of the solemn nostalgia,thick sauce, verytraditional British dishes. Pig here are LOGO, shows a simple kick! Have to roast whole pigs, Yorktraditional rural English dishes. Confections are a weight of more down 2,3个. Good to eat! Ensure that you spot, the United Kingdom must go FREE to try!

Hakkasan Restaurant

An average consumption of 60 pounds in London's top restaurants. Is not a false faceskill, newspapers ment on is"the history of the sexiest restaurant", are impartial appraisal. Hot and sour soup, pipa duck, pork Doo British sparkling wine, Greece white Portuguese. It seems that and Western, at tip of tongue on an.

中文:

英国人的饮食习惯亦式样简单，注重营养。

早餐通常是麦片粥冲牛奶或一杯果汁，涂上黄油的烤面包片，熏咸肉或煎香肠、鸡蛋。

中午，孩子们在学校吃午餐，大人的午餐就在工作地点附近买上一份三明治，就一杯咖啡，打发了事。

只有到周末，英国人的饭桌上才会丰盛一番。

通常主菜是肉类，如烤鸡肉、烤牛肉、烤鱼等。

蔬菜品种繁多，像卷心菜、新鲜豌豆、土豆、胡萝卜等。

蔬菜一般都不再加工，装在盘里，浇上从超市买回的现成调料便食用。

主菜之后总有一道易消化的甜食，如烧煮水果、果料布丁、奶酪、冰激凌等。

鱼和油炸土豆条（Fish and chips）

这是英国民族传统的快餐食品（fast

food）。

它是在19世纪60年代流行起来的。

那时，铁路开始把新鲜的鱼一夜间直接（direct）从东海岸运到伦敦。

英国人在鱼上面裹上糊放在油里炸好，和炸土豆条一起吃。

人们把盐和醋的混合调料倒在炸鱼和土豆条上，用报纸包上，然后从纸包里拿着吃。

如今，人们经常用清洁的纸包装，并提供一个餐叉（fork）。

茶（Tea）

英国民族喜欢喝茶。

在英国传统（tradition）上人们用瓷茶杯泡茶，一人一个茶杯，一匙茶。

大多数英国人喜欢喝浓茶，但是要加许多牛奶。

多年前，人们习惯先把牛奶倒入茶杯，然后再放茶，最后加水。

咖啡（Coffee）

现在在英国，咖啡和茶一样受欢迎。

人们或是加牛奶或是不加牛奶，或是喝新泡制的咖啡或速溶咖啡。

酒（Wine）

英国的酒业很强盛。

越来越多的葡萄园正在生产白酒和红酒（red

wine）。

英国的酒馆无所不在，有好几万家大大小小各具风味的酒馆，其中还有不乏数百年历史的，这样的老酒馆通常传说闹鬼，有趣的是，主人不但不避讳，还把他家的鬼故事像立传一般摆在每一张桌子上。

有鬼的酒馆生意更好，而且卖得更贵。

饮食习惯用刀叉咯~

英国人一般较喜爱的烹饪方式有：烩、烧烤、煎和油炸。

对肉类、海鲜、野味的烹调均有独到的方式；然而，他们对牛肉类方面又有特别的偏好，如烧烤牛肉（ROASTED BEEF），在食用时不仅附上时令的蔬菜、烤洋芋，还会在牛排上加上少许的芥茉酱；在佐料的使用上则喜好奶油及酒类；在香料上则喜好肉寇、肉桂等新鲜香料。

较为人知的英国料理菜名有：牛肉腰子派（STEAK KIDNEY PIE）、炸鱼排（ENGLISH FISH CHIP）、皇家奶油鸡（CHICKEN A LA KING）等。

英国人喜欢狩猎，在一年只有一次的狩猎期中，就有许多的饭店或餐厅会推出野味大餐，如野鹿（VENISON）、野兔（HARE）、雉鸡（PHEASANT）、野山羊（WILDSHEEP）等的烹调。

而一般烹调野味时，均采用些杜松子或浆果及酒，此做法是为了去除食物本身的膻腥味。

英国人对早餐非常讲究，英国餐馆中所供应的餐点种类繁多，有果汁、水果、蛋类、肉类、麦粥类、面包、果酱及咖啡等。

时下所流行的下午茶（HIGH TEA）也是传来自于英国，其较知名的有维多莉亚式VICTORIAN STYLE），内容可说是包罗万象，包括各式小点、松糕、水果挞（TARTE）及三明治等。

晚餐对英国人来说也是日常生活中最重要的一部份，他们选择的用餐时间通常较晚，而且都是边吃边喝边聊，以促进用餐人之间的情谊，可想见他们是属于极有自主性的民族，而一顿晚餐对他们来说可能要花上好几个钟头。

在英国当地，会有许多爱好喝的人士，主要是因为它本身也是个产酒国家。

英国人在饮酒上的花费比起其它的支出还来的多。

Nobu餐厅

这是一家享誉全球的日式寿司餐厅，完美诠释了伦敦的多元文化。

最好的享受方式就是让店员推荐，再多叫一份颠倒世界的黑鳕鱼，点一杯晕头转向的香槟。

当然，最好还有别人买单！事前要记得定位啦，不然免谈。

圣约翰餐厅

很正宗的英国餐厅，顶着怀旧庄严的名字，汁浓酱稠、入味十分的传统英式菜。

猪是这里的LOGO，透着一股纯朴劲儿!有转烤全猪、约克夏布丁等传统的英国乡村菜。

甜点的分量更是一份打倒2、3个。

很好吃的！保证让你过瘾，有空去英国一定要尝一尝！

Hakkasan餐厅

一家平均消费60英镑的伦敦顶级中餐厅。

绝不是死撑面子的假把式，报纸上的评论是“史上最性感的中餐厅”,是中肯的评价。

酸辣汤、琵琶鸭、五花肉斗英国气泡酒、希腊白葡。

似乎中西合璧，在舌尖上共谱一曲。

二、关于中西饮食文化差异的英语作文

从这几篇英语作文中，可以适当了解到中西饮食文化的巨大差异。下面是我给大家带来中西饮食文化差异英语作文，供大家参阅!

The Food Culture Difference Between China and West Studying food cultural differences, we can find out a joint enhancing the communication between China and the west through a comprehensive study of the subject. It may be a great help to the communication of the Chinese and western cultures.

Diet is actually the contents of our daily lives. It has special status in the Chinese culture, and it also has a great distinction between China and the west. As one of the world ancient nations, China’s diet has a history almost as long as that of Chinese civilization. But in western countries, ancient thinkers devoted less attention to the food problem than the Chinese philosophers did.The differences in concepts, targets, patterns, attribution and nature had reflected the different dietary culture in the different state characteristic.

Differences in Concepts

Chinese diet is a sense of beauty diet and pays attention to the"color, flavor, taste" regardless of the nutrition. Chinese people hanker on a diet is just the“mood” that is difficult for one to say anything. Even using the"color, flavor, shape and implement"which people often said to make the" realm"reification, is still difficult to crown all.

The major differences of eating culture between the West and China

a.The use of tableware

As we all know, chopsticks is our traditional tableware. We use chopsticks and spoon mostly and cups,plates,bowls and saucers are essential.The western use knife and fork.to eat..Their knifes can be divided into consumption knife, meat knife, friet knife, butter knife, fish knife and so on. The also have many kinds of forks like consumption fork, fish fork, and lobster fork.

b.The way to cook

China has very rich kind of cooking methods, such as braising, quick boiling, scaling, stewing, gradual simmering, slow red cooking, steaming, decoction and so on, up to more than thirty kinds. Besides, the dishes cooked with these methods are numerous. That is why Chinese feel it is very interesting to cook, while the Westerners emphasize too much on scientific diet and the collocation of nutrition. They cook according to scientific disciplines all the time, which is mechanized and monotonous, therefore without any joy.

c.The order of saving dishes

In a Chinese banquet cold dishes are the first served, next the hot dishes and the main course come with the following of soup, then follows the main food or desserts. Fruits often come the last. In a western banquet the serving order is different. The first course of Western dinner is appetizer. Appetizers have specific flavors, mainly salty or sour. They are few in amount but high in qualities. Different from Chinese dinners, the second course of Western dinner is soup. Western soup can be divided into four kinds, clear soup, cream soup, vegetable soup and cool soup which can be divided into more kinds. The third course of a Western dinner is non-stable dish. Usually, aquatic products, eggs, bread is called non-stable dish. The fourth course of Western dinner is the main course, which contains meat and bird species. The fifth course of Western dinner is dishes made of vegetables. Westerners often eat raw vegetables, so vegetables are often made into salad. The six course of Western dinner is dessert, such as pudding, pancakes, ice cream, cheese and fruits. The last course contains beverage, coffee or tea.

The Western diet culture difference

Western diet due to geographical characteristics, influence of

climate factors such as environment, customs, appears in the ingredients, flavors, cooking methods, different degrees of differences in eating habits. It is because of these differences, diet has a strong regional character. Differences between Chinese and Western culture makes a difference of Chinese and Western food culture, and this difference from the West in ways of thinking and policy. Chinese focus on"Heaven", Westerners focus on"people-oriented".

Nutrition and delicious(营养与美味)

Due to West philosophy thought of different, Westerners Yu diet heavy science, heavy science is emphasizes nutrition, so Western diet to nutrition for highest guidelines, eating like for a bio of machine added fuel, special emphasizes food of nutrition components, protein, and fat, and carbohydrates, and vitamin and the various inorganic elements of content is match expedient, calories of supply is right, and these nutrition components is can for eating who full absorption, has no other side effects. Knowledge of these problems are cooking, and how color,

fragrance and taste of the dishes, it is first requested. Sanhedrin Premier diet in Western countries--France, its food culture in many ways and we

approximate, but access to nutritional problems, will open the distance between the two sides.

Five flavors mixed with the operation aimed at the pursuit of delicious cooking in China, during the processing of the hot frying and slow fire attack for a long time may cause destruction of the nutritional components of food. France is also the pursuit of delicious cooking, but at the same time not forgetting"nutrition" that premise, consistently delicious is that they do not care nutrition for the taking. Especially modern cooking trends occurred in the 1960 of the 20th century, with special emphasis on health, diet, to the pursuit of light oil, emphasized the use of fresh raw materials, stressed during the cooking process to

maintain original nutrition and taste, so vegetables are eaten raw. So that the Western diet nutrition is universal。

To be fair, when it comes to nutritional problems also hit the biggest weakness of the Chinese food。

While we pay attention to diet, a healing cuisine, food, attention to diet to keeping fit, but we cook in search of delicious as the first

requirement, resulting in many nutrient losses in the process. Chinese chefs to participate in cooking contest in the world in recent years, others set out clearly a vegetable nutritional components on the side, we come up with this material. People ask questions, also flounder at some

moment, greatly eat the suffering which cannot be told to others!

We have always been primary purpose is as a pursuit of delicious eating. Folk saying"to eat for days, fresh taste first." When people praise the food and always says"smell good", but that is because we feel the color, flavor and sensory organs"eyes, nose and mouth" up and down the order. People in the"color, smell and taste", has always been the"" character"King".

Because of the extreme importance to the Chinese people, as well as the carrier of Chinese food just tastes, such as recognized luxury menu your cake and the sauce, shark fin, sea cucumber, hump, similar to its main constituents are cheap pork skin gelatin, itself is delicious, fresh soup to feed it, feed it, then use it to feed the people. Did this is not the flavor carriers to the core﹖

The Chinese emphasis on taste, is reflected in everyday conversation, such as family banquet, as soon as the main dish on the side table, the owner often say with modesty:"the meal well, not necessarily your taste."He would never say:" does not have much nutritional value of vegetables, not enough calories。”

Cook about nutrition in the West at the expense of taste, at least for

primary purpose is not to taste enjoy. They to cold drink table, iced of cold wine also to then plus ice, and tongue surface throughout of taste neural once iced, will greatly lost taste of sensitivity, gradually to cannot differentiation taste; that with blood of steak and white fish, and white meat, raw of vegetable, white water Cook beans, and cook potatoes, although has"taste" and does not into"road", all are reflect has Western people on taste of ignored. They refuse to use monosodium glutamate, is sufficient to prove that such people are not aware of, and are not"known view" guest of honour!

Based on the importance of nutrition, Westerners more raw

vegetables, not just raw tomatoes, cucumber, lettuce, is the cabbage, onion, broccoli(broccoli) are also eaten raw. So their"salad" is like a plate of rabbit feed, make it difficult for us to accept. Modern Chinese people also talk about nutrition and health, know vegetables upon heating, vitamins, is destroyed, so we all for Mong Kok hot fries. It also bring down the content of vitamins, but not completely lost, but taste was more than delicious rabbit feed. Nutrition and taste of Chinese modern

gastronomy to the pursuit of optimal balance under balance, of course, is also a"happy medium"。

Standard and optional(规范与随意)

Westerners in the diet emphasize science and nutrition, has acted strictly in accordance with the standard of science of the whole process of cooking, steak tastes the same from New York to San Francisco, steak dishes are only a limited number of tomato, potato, lettuce. In addition, standardized amount of cooking requires sauce added accurate to the gram, cooking time is accurate to seconds. In addition in 1995 of the first issue of the digest was published overseas the eating in the Netherlands were also described in the article"Netherlands people's kitchens equipped with scales, liquid measuring cups, timers, scales, Spice rack size line up neatly on a standard bottle dozens of kinds of seasonings, like a chemical laboratory.”

Chinese cooking and very different, not only the major cuisine has its own flavor and characteristics, is of the same cuisine with a menu, side dishes and a variety of spices used in the match, also according to the chef's personal characteristics are different. Is the same Chef a menu, despite its own generating method, but may vary according to different seasons, different, eat different identity, to be adjusted(such as rich in winter, light in the summer, the wedding to be colorful, funeral banquet taboos red Qiong Han to kill oil-greedy should be concentrated and thick sauce, gormandizer dine together should be fresh and unique). Also Cook your own tele mood changes, some kind of impromptu playing. Therefore, Chinese cooking is not only not emphasizing the second and g

standardization, but also places particular emphasis on randomness.

On the randomness of the food processing, first causing the Chinese recipes to space again and expanding: variety of raw materials, cutting skill variety, variety of spices, cooking methods and diverse and cross combination, a raw material can be made of several dozen types of dozens of kinds of dishes. For example, most commonly used raw

chicken, Cantonese cuisine chef hands, making dozens of road as well as hundreds of dish-LEGO. Other raw materials as well. And in is rich in a species raw materials of local, often can to this a raw materials made into table of Banquet, as Beijing of"full duck I", Yanbian of"full dog I", Guangdong of"full fish I", and"full Ho I", Changsha Li He WINS of"full cattle I", Beijing some halal restaurant of"full sheep I" and Beijing sand pot home of"full pig I", misery are reflected has China cooking of arbitrary derived out feast of dish type.

Machinery and interest(机械性与趣味性)

Due to the standardization of Western dishes make, Cook became a mechanical work. Old KFC fried chicken recipe ingredients, and oil temperature, time of fried chicken, also must act strictly according to the specifications, and Chef's work becomes an extremely monotonous mechanical work, he is like an automated assembly line worker, or even by a robot that took its time. In addition, Westerners eat first aimed at

nutrition, as long as enough nutrition standards, others to be tolerant, thus today potatoes, steak, steak potatoes tomorrow, chefs in Diners in a very tolerant attitude of non-critical, repeated the day of mechanical work, of course, no fun at all.

In China, the cooking is an art, as female writer San Mao hotel in the desert article says:"I have always been on the family are hated, but the cooked dish is very interested, some onion, a few slices of meat,

scrambled out of a dish, I very much appreciate the art."Cooking is an art, it is, like the other arts, reflects the rigor and the unity of off the cuff, so cooking has a very strong interest in China, even with certain games, attracted to food for the life of the Chinese people.

Fun cooking is traditional in China, drawing of Han dynasty

unearthed in the kitchen, would like an acrobatic troupe performed scenes. In the beauty of Du Fu's"machete fenlun" poetry, mention of this on the back of a knife a lot of bells, and is said to be the former chef of the Tang dynasty can be used while cutting the tinkle of music is played. Unfortunately, this tool and surgeon's skills have been lost.

Mongolian hot pot, and with similar spicy hot pot, Guangdong, Sichuan seafood hot pot is widely loved, in the fresh and hot, eat at ease,

and it moved to the main part of the cooking table, for people to

experience the fun of cooking over dinner. Also Xian with mutton soup, steamed bun of the very hard, to guests yourself broke to pieces, seems to eat than Cook chopped up and enjoy. Beijing-style"barbecue season" barbecue was disappointing, an exclamation he' ll never be, is that it also changed it yourself"gentleman's not his fists". This modified, modified to have lost all interest in Sth., eating is not hard, it is not know how fun cooking in China, arbitrary orders out of the tragedy of such a pursuit of joy of cooking, Chef is definitely not in the West. Western motto is"work while you work, game game", it appears from the dichotomy of their mechanism, games are in dereliction of duty, game is to lose money on the sale, are"I don't." Advocates for a holistic and Chinese,"working in the game, a game in which", is the world.

Cooking Chinese have always regarded as a lot of fun, and to engage in this work to enrich the lives of positive performance. Youdaoshi"there is paradise, there are kitchen" cooking in China, just as with music, dance, poetry, painting, with improving the life realm of great significance.

So, in the final analysis is the difference between the perceptual and the rational. However, the difference seems to be changed with the development of science of fuzzy. More and more Chinese people to not only pay attention to color, smell and taste of the food, and pay more attention to the health and nutrition. Particularly experienced after SARS.

三、家乡饮食文化英语作文怎么写

中国饮食文化涉及到食源的开发与利用、食具的运用与创新、食品的生产与消费、餐饮的服务与接待、餐饮业与食品业的经营与管理，以及饮食与国泰民安、饮食与文学艺术、饮食与人生境界的关系等，深厚广博。那么关于家乡饮食文化英语作文怎么写呢?让我们一起来了解一下吧。

家乡饮食文化英语作文怎么写

一

制作方法：

1.cleaning the sweet potatos,truncates skins,cut it into slivers in the length 5 centimeters,widely,the thick each 0.5 centimeter long strip,puts in the clear water to rinse repeatedly,except the starch,puts in the bowl,joins the salt,the monosodium glutamate,the cooking wine to pickle 30 minutes,after causing it gets interested,to draining juice which the salt leaves,scatters into the bread flour to mix evenly.

打扫甜土豆、将皮,切成5厘米的裂片妖的长度,广泛的厚每0.5厘米长的条状,摆放在清澈的水里反复冲洗,除了淀粉、放入碗中,加入盐、味精、料酒,腌30分钟,使它很感兴趣,对排水汁,盐叶子,散入面粉混合均匀

2.place the owen on strong fire,fill uncooked oil,when burns to 60% heat,gets down enters the fries to explode bails out to the micro yellow; Treats when the oil temperature climbs to 70% heat,puts in the fries to fry several minutes,bails out drainings the drying oil,in Sheng Rupan,on when the table matches the colored spiced salt.

把温文的火,填补了未煮过的石油,当烧至60%热,下来进入薯条爆炸捞出微黄色;治疗时,油温攀升到了70%热,放入炒炒几分钟,捞出干燥油,盛盘,之后放盐.

二

Chinese food is very famous around the world, if you ask a foreign people about his opinion on Chinese food, he will speak highly of it. When we see the movie, Chinese food is praised by the people. Recently, there is a famous movie called A Bite of China, the movie is popular, it introduces Chinese food from different places. The audience is attracted by the delicious food, they never thought Chinese food would be so various. Now the second part of the movie has been made out, more and more Chinese traditional food has been introduced. After appreciating the movie, I begin to learn more about Chinese food, I want to have taste of them. I am so proud of our food, when we talk about it to foreign friends, we can feel their favor of our food. The food is part of our culture, they should be inherited.

中国的食物在全世界都很有名，如果你问一名外国人怎么看待中国的食品，他会给予高度的评价。当我们看到电影时，中国的食物广泛受到人们的赞扬。最近，有一部很出名的电影叫《舌尖上的中国》，电影很受欢迎，介绍了来自中国不同地方的食物。观众受到了这些美味的食物吸引，他们从来没想到中国的食物可以有这么多的种类。现在电影的第二部分也已经上映，介绍了越来越多的中国传统美食。欣赏了电影以后，我开始学着了解更多中国的美食，我想要尝一尝。我为我们国家的食物感到自豪，当我们和外国朋友讨论中国食物时，我们能感觉到他们对我们食物的喜爱。这些食物是我们文化的一部分，应该要传承下来。

关于饮食文化的发展历史

1.最早的是有巢氏(旧石器时代)：当时人们不懂人工取火和熟食。饮食状况是茹毛饮血，不属于饮食文化。

2.燧人氏：钻木取火，从此熟食，进入石烹时代。主要烹调方法：①炮，即钻火使果肉而燔之;②煲：用泥裹后烧;③用石臼盛水、食，用烧红的石子烫熟食物;④焙炒：把石片烧热，再把植物种子放在上面炒。

3.伏羲氏：在饮食上，结网罟以教佃渔，养牺牲以充庖厨。

4.神农氏："耕而陶"，是中国农业的开创者，尝百草，开创古医药学，发明耒耜，教民稼穑。陶具使人们第一次拥有了炊具和容器，为制作发酵性食品提供了可能，如酒、醢、醯(醋)、酪、酢、醴等。鼎是最早的炊具之一，有爪儿因为当时没灶，还有鬲，其爪是空心的，鬶用来煮酒的。

5.黄帝：中华民族的饮食状况又有了改善，黄帝作灶，始为灶神，集中火力节省燃料，使食物速熟，而广泛使用在秦汉时期，当时是釜，高脚灶具逐步退出历史舞台，"蒸谷为饮，烹谷为粥"首次因烹调方法区别食品，蒸锅发明了，叫甑。蒸盐业是黄帝臣子宿沙氏发明，从此不仅懂得了烹还懂得调，有益人的健康。

6.商朝末年是药膳最为雏形的时期，是著名的历史人物太公望(别名：姜子牙，姜太公)所创制，在《姜太公传略》有相关记载，代表作品：太公望红焖鸡，源由营丘之战，起源并传承于今日照市。 [1]

7.周秦时期：是中国饮食文化的成形时期，以谷物蔬菜为主食。春秋战国时期，自产的谷物菜疏基本都有了，但结构与我们所处的时代不同，周秦时期早田作业主要是:稷,(最重要)是小米，又称谷子，长时期占主导地位，为五谷之长，好的稷叫梁之精品又叫黄梁。黍,是大黄粘米仅次于稷，又称粟，是脱粒的黍。麦，大麦。菽，是豆类，当时主要是黄豆，黑豆。麻，即麻子。菽和麻都是百姓穷人吃的，麻又叫苴。南方还有稻，古代稻是糯米，普通稻叫粳秫，周以后中原才开始引种稻子，属细粮，较珍贵。菰米，是一种水生植物茭白的种子，黑色，叫雕胡饭，特别香滑，和碎瓷片一起放在皮袋里揉来脱粒。

8.春秋齐桓公时期国力富庶强盛时期，人们为传承太公望餐饮文化，并深得传统历史名吃“太公望红焖鸡”的精髓，把主料鸡内杂与太公望膳食古方中的香草药料，完美结合，创制出了卤煮鸡杂这道传统膳食。 [2]

9.汉代：中国饮食文化的丰富时期，归功于汉代中西(西域)饮食文化的交流，引进石榴、芝麻、葡萄、胡桃(即核桃)、西瓜、甜瓜、黄瓜、菠菜、胡萝卜、茴香、芹菜、胡豆、扁豆、苜蓿(主要用于马粮)，莴笋、大葱、大蒜，还传入一些烹调方法，如炸油饼，胡饼即芝麻烧饼也叫炉桡。淮南王刘安发明豆腐，使豆类的营养得到消化，物美价廉，可做出许多种菜肴，1960年河南密县发现的汉墓中的大画像石上就有豆腐作坊的石刻。东汉还发明了植物油。在此以前都用动物油，叫脂膏，带角的动物油叫脂，无角的如犬，叫膏。脂较硬，膏较稀软，植物油有杏仁油，奈实油，麻油，但很稀少，南北朝以后植物油的品种增加，价格也便宜

10.新莽时期吕母“今日照人，历史上第一位农民起义的女领袖”，在起义的初期创制了传统膳食鸡丝汤，对商周与春秋药膳文化起到了延续，为晋唐时期的药膳食的成形坚定了基础;至今传承在日照市。 [3]

11.唐宋：饮食文化的高峰，过分讲究。“素蒸声音部、罔川图小样”，最具代表性的是烧尾宴。

12.明清：饮食文化是又一高峰，是唐宋食俗的继续和发展，同时又混入满蒙的特点，饮食结构有了很大变化，主食：菰米已被彻底淘汰，麻子退出主食行列改用榨油，豆料也不再作主食，成为菜肴，北方黄河流域小麦的比例大辐度增加，面成为宋以后北方的主食，明代又一次大规模引进，马铃薯，甘薯，蔬菜的种植达到较高水准，成为主要菜肴。肉类：人工畜养的畜禽成为肉食主要来源。满汉全席代表了清代饮食文化的最高水平。