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The dietary differences between Australian and Chinese main meals

2018-12-06 来源: 51due教员组 类别: Paper范文

下面为大家整理一篇优秀的paper代写范文- The dietary differences between Australian and Chinese main meals,供大家参考学习,这篇论文讨论了澳大利亚和中国的主食有哪些饮食差异。饮食观念取决于人们的生活方式。据了解,大多数中国人吃饭的时候非常讲究营养和味道。中餐的味道涵盖了大部分,如酸、甜、苦、辣等,中国人相信这些味道能给我们带来健康的感官。而澳大利亚人更喜欢味道好、有能量供应的食物,但在澳大利亚人的餐桌上,蔬菜或健康食品却少之又少。另外澳大利亚人喜欢饭后吃一些甜品

Chinese and Australian cuisines,澳大利亚和中国的饮食差异,essay代写,paper代写,作业代写

With the development of China, more and more people found that Chinese food is something different from their native food. Due to different culture, physical geography, weather conditions, resources specialty, and people’s requirements, what are the dietary differences between modern Australian and Chinese main meals?

Before researching, I have divided my research into nine parts, which are collocation or combination of different food sources, dietary concepts, ingredients, special customs according to cultural background, dietary differences between Chinese and Australian cuisines, preparation of meals, attribution and nature of food choices, edible method or utensil, and processing methods of food. And then I put these parts into four key areas, which are dietary concepts, dietary objects, cooking and eating patterns, and attribution and nature of food choices. To be honest, the four key areas are the differences between Chinese main meals and modern Australian main meals. Dietary concepts include nutrition, taste, temperature of food, and purpose of having meals; dietary objects are variety of sauces, seasoning, and spices; cooking and eating patterns include steaming and braising, degree of frying, marinating, and so on; attribution and nature of food choices are poultry, wild animals, and insects. Combination of all these difference, we could look through the general differences.

Firstly, dietary concepts, the first key area, depend on the people’s lifestyles. As for Chinese, most of people prefer both nutrition and taste. If you go to China, you will find that main meals in Chinese tables must include vegetables (vitamin), bean products or carne (protein and fat), soup (quantity of heat), and staple food such as rice, noodles, dumplings, steamed bun, rice flour and so on (which mainly apply energy). And there is an old Chinese saying goes that some soup before the dinner, healthy body forever, which not only emphasizes the importance of soup, but also underlines that meals are the most effective method of maintaining health. As for the taste of food, Chinese food covers most of the tastes, such as salty one, sweet one, bitter one, sour one, spicy one, and so on. Chinese people always believe that all of the tastes would offer us with healthy senses. There is another reason why Chinese people would like different tastes of food which is that China is a country with large proportion which means that people live in different positions prefer different tastes of food. For instance, northerners would like to have salty food because the weather conditions are terrible and people need the salty food to support chilling, violent storm, heavy snowfall, but southerners who live next to mountain areas which also have rivers prefer spicy food which could help them disperse the humidity inside bodies, also the southerners who live next to seaside prefer the plain food for reducing the salinity they draft from the seafood.

What’s more, Chinese always have the warm food because the appearance of warm food is more glamorous than cold one. Last but not least, there is another saying as diet cures more than doctors which stresses that Chinese prefer satisfying savouring to satisfying hunger.

Inversely, although Australians prefer food with both excellent taste and necessary energy supply, there are less vegetables or healthy food in Australian tables. Australians prefer many types of food such as pork or bacon, beefsteak, mutton, poultry meat, seafood, and other usual meat. Chinese also prefer to have meat but Chinese do not regard meat as the top 1 stuff. That’s why Australia is the biggest country of overweight population. In addition, Australians also don’t like the spicy taste. Australians prefer the sweet taste and sore taste which we could find in many restaurants because almost most of the sauces are lemon jam with honey. Australians do not regard the warm food as Chinese do. Dessert is one big part of normal dietary habit which means Australians prefer ice- cream after meals such as Black Star Pastry; Australians prefer chocolate cake in Ladurée; Australians prefer Macarons in Adriano Zumbo Patisserie. What’s more, Australia is a sea-girt country which means Australia could apply their citizens with fresh seafood. There is less marine resource in China so Australians could enjoy more seafood. Last but not least, with the development of society, more and more fast food appears such as Hunger Jacks, MacDonald’ s, KFC and so on, more and more Australians consider food as a supply depot of energy which could be called as Australians have food for satisfying hunger.

As for drinks, Chinese people prefer to have tea with meals because Chinese believe that tea could reduce the extra fat which meals provide with, but Australians prefer to have drinks with main meals, such as coffee, juicy, and alcoholic beverages. There are Chinese who enjoy alcohol such as distilled spirit, wine and yellow rice or millet wine because they enjoy the feeling when they drink these drinks.

Secondly, dietary objects, which include variety of sauces, seasoning, and spices. I think that the differences between modern Australian and Chinese main meals mainly differ from the sauces, seasonings and spices. In China, people have developed many sauces which we couldn’t find in Australia, which are soybean sauce, mature vinegar (vinegar after three- year or five- year fermentation), Chinese prickly ash ( which apply both spicy taste and salty taste), aniseed (which make the meat volatilize its mellow fragrance), etc. In Australia, there are something disparate, such as butter, Table salt, pepper, Kitchen, Stake sauce, lemon sauce, etc. The imparities of sauces lead to the different flavor, it is also the reason which causes the differences between modern Australian and Chinese main meals.

Thirdly, cooking and eating patterns, which include steaming and braising, degree of frying, marinating, etc.are the manifestation of people’s lifestyles.

On the one hand, the cooking patterns in China are interesting. As we all know that Chinese are not afraid being tired of cooking no matter how messy the cooking process is. In China, people created a jingle in order to remember all of the methods of cooking, some usual methods of cooking in that jungle are frying, decoating, boiling, burning, stewing, simmering, steaming, etc. But in Australia, people always use a few patterns of cooking such as baking, frying, decoating, etc. Most of the cooking patterns which Australians use are requiring much oil and that’s why we usually think that Australians intake more oil than Chinese. As for the degree of frying, I mentioned it in the first part of my outcome that most Chinese do not prefer the roasted with burned surface but Chinese also do not prefer to eat the raw food. There are a little part of Chinese food which could be eaten without cooking with fire. But in Australia, there are many people who prefer to have the soft- boiled steak or rare steak. As for marinating, I found that both Chinese food and modern Australian food have something which are marinated, such as bacon which is used in BBQ in Australia, and ham which is stored to support the meat in winter in China.

On the other hand, the patterns of eating. Firstly, as the whole world knows that Chinese eat with chopsticks. Chopsticks were designed in ancient time. A legend of the designation of chopsticks goes that two ancient Chinese thought that the rice was too hot to eat, and they broke off two short branches to eat hot rice. Although we couldn’t prove the legend is real, we could discover that Chinese pay more attention to meals. Australians use the knives and forks to have meals because that much of the dishes in Australia are needed to be cut off. What’s more, Chinese people would like to discuss state stuffs, business, studies and normal lives at the dinner tables. Chinese people regard the dinner as the most significant stuff in daily lives. There is another Chinese old saying goes that what meals are to human, water is to fish. Many Chinese settle a dinner to congratulate the wedding, birthday of newborn, entering a university, birthday banquet, promotion, etc. As for Australian table manners, people talk less when they are in meals, and there is less sound of eating something. Australians regard the tables as the places which could show the politeness to the guests, friends, and families.

Finally, attribution and nature of food choices, which include poultry, wild animals, and insects. At first, the wired animals could be eaten by Chinese but not Australians. There is a joke which is eulogized by Chinese that Cantonese (people live in Canton province, a Chinese southern province) are able to eat everything in the world. In China, a meal called Insect Feast is popular nowadays. More and more people believe that there is much protein in insects. But Australians think that the wired insects couldn’t be eaten by people. However, Australians could have the kangaroo meat because there are too much kangaroos in Australia. What’s more, normal poultry, pork, beef, mutton, and fish are usually be seen in both Chinese and Australian tables. But Chinese and Australians have different combination of these food. Chinese always eat these meat with rice because China is the biggest country of rice eating, however, Australians always have these meat with noodles or macaronis. Last bur not least, the difference of state’s geographical conditions lead to the different choices of animals. Australia is a country with four- sides sea which means that Australians could have more seafood than Chinese. But in China, because of the long span of longitudes, people live in different places choose different animals to cook. As for people who live in Inner Mongolia, ( a province with large area of prairie) people always choose the flocks and herds; as for people who live neat to the rivers, they always choose the fishes; as for people who live in inner state, people always choose the poultry.

After my research about the dietary differences between modern Australian and Chinese main meals, I draw conclusions and I divided them into many parts:

1) Chinese match vitamin, protein, and fat in good balance, but Australians mainly have meet.

2) Chinese could use more sauces than Australians and Chinese could bare all of the taste of food, but Australians prefer food with sweet taste, sore taste, and salty taste.

3) Chinese prefer to have tea or wine when they have main meals, but Australians prefer to have coffee, juicy, and alcoholic beverages.

4) Chinese could cook meals by more ways than Australians and Chinese prefer to eat the ripe food.

5) Chinese prefer to have food with perfect combination of color, aroma and taste and Chinese prefer to have ripe food, but Australians prefer to have both cold and warm food.

6) Chinese ingredients choosing depends on the geographic positions but Australian ingredients are similar.

7) Chinese could have wired animals as meals but Australians couldn’t.

After my research about the dietary differences between modern Australian and Chinese main meals, I understand more clearly why many Australians like Chinese dumplings and dishes because much Chinese sauces; I understand more specifically why much Chinese overseas students are inclined to cook by themselves because Chinese overseas students couldn’t enjoy meals with less vegetables; I understand more distinctively why more seafood lovers travel to Australia.

References

Natalie Parletta, Barbara Meyer, Catherine Itsiopoulos, Karen Murphy. (2016). Why Australian dietary recommendations on fat need to change. Retrieved June 4, 2017, from http://theconversation.com/why-australian-dietary-recommendations-on-fat-need-to-change-67543

Tim Crrowe, Chris Forbes- Ewan, Clare Collins, Gary Sacks, Peter Clidton. (2013). New Australian dietary guidelines: experts respond. Retrieved June 4, 2017, from http://theconversation.com/new-australian-dietary-guidelines-experts-respond-12259

Sara Gauchat. (unknown) An introduction to Chinese Cuisine. Retrieved June 4, 2017, from https://www.realsimple.com/food-recipes/cooking-tips-techniques/chinese-cuisine

Andrew Gaeddert. (unknown) Chinese Dietary Therapy. Retrieved June 4, 2017, from

https://www.healthconcerns.com/consumer-education-article/2/Chinese_Dietary_Therapy.html

Martin Yan. (unknown) Classic Chinese Sauces and Condiments. Retrieved June 4, 2017, from http://www.dummies.com/food-drink/recipes/chinese/classic-chinese-sauces-and-condiments/

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