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cuisine     
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  烹饪
     Study of HBVM Positive Rate in Students of Chinese Cuisine Major After Vaccination
     烹饪专业大学生HBVM阳性率调查
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     Practical specimens are often used in teaching of cuisine material.
     实物标本是《烹饪原料学》教学过程中经常使用的教学教具。
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     Green Cuisine and Food Safety
     绿色烹饪与食品安全
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     Creative Thinking and Experimental-class Teaching about Cuisine
     创造性思维与烹饪实验课教学
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     THE TRAINING METHODS AND USING OF CUISINE KNIFE SKILL
     烹饪刀工技能训练方法与运用
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  “cuisine”译为未确定词的双语例句
     Challenge of WTO to Chinese Cuisine Skill Education and Its Countermeasures
     中式餐饮技能教育的WTO挑战与对策
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     Control of Meat Cooking Degree in Western Cuisine
     西餐中肉类烹调程度的控制
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     The Present Condition of Huaiyang Cuisine and the Strategic Study of Its Development
     淮扬菜现状与发展策略研究
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     Studies of Sugar and Vinegar on Quality Control of Raw Food Cuisine
     食糖食醋对生食菜肴卫生质量控制的研究
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     This difference is popular in practical cuisine.
     这种差异在烹任实际中普遍存在.
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  相似匹配句对
     Louwailou and Its Cuisine Legends
     楼外楼与饮食文化
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     Famous Shanghai Cuisine
     上海名菜名点(英文)
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  cuisine
This paper develops a new theory for the evolution of cuisine practices which attempts to account for how food processing provided a critical link in enhancing the nutrient balance of major domesticated plants.
      
Using the case of cuisine, I propose to see the cultural schemas which define thinking in a socio-historical context as providing the conditions of possibility for transformations in a cultural sphere to occur.
      
I argue that the shift in the mode of classification helps explain the origin of the modern configuration of cuisine built on the polarity between the sweet and savory tastes.
      
This article is a study of the development of modern European cuisine through an examination of the socio-cognitive schemas which shape the way social actors think of and about food.
      
Epistemic foundations of cuisine: A socio-cognitive study of the configuration of cuisine in historical perspective
      
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In this article, we make an exploratory study of the commercial cuisine by using the principle of technological aesthetics.It is pointed out that commercial cuisine should be regarded as modern industrial artistic design. According to the elementary contents of the culinary technological aesthetics, cuisine is divided into two main parts: The applicable object and the technological Object.A brief exposition is made of culinary tecbnological aesthetics.

本文运用技术美学原理,对商业烹饪进行了探索性研究,提出了将商业烹饪视为现代工业艺术设计的观点。根据烹饪技术美学的基本内容,把烹饪划分为使用对象和技术对象两大类,并对其美学问题作了简要的阐述。

Modern geography mainly researches the chronicle and spatial development order of regional characters and differentiation about ″earth's substance″ and ″earth's phenomena″ on epigeosphere.Starting with foods and dishes as earth's substance; while dietary culture as earth's phenomena,this paper expounds the chronicle and spatial development order of the regional characters and differentiation about Chinese dietary culture after studying the territorial differentiation of dietary culture,formation of cuisine...

Modern geography mainly researches the chronicle and spatial development order of regional characters and differentiation about ″earth's substance″ and ″earth's phenomena″ on epigeosphere.Starting with foods and dishes as earth's substance; while dietary culture as earth's phenomena,this paper expounds the chronicle and spatial development order of the regional characters and differentiation about Chinese dietary culture after studying the territorial differentiation of dietary culture,formation of cuisine systems (diet set) and comparative researches on Chinese four main diet sets.All of this will promote and guide the dissemination and management for chinese dietary business.Different regional diet customs and cuisine skills, which forms their own corresponding diet set. banquet style and mass collation, together with the local habits to various tastes, contribute the culture of chinese diet.Diet set refers to those local diet in restaurants (even for banquet), selected from rural diet and common daily diet with local unusual tastes, Local diet, while it is cooked other than where it is from. could be innovated somehow, e. g. Shandong cuisine in Beijing style, Guangdong cuisine in Hongkong style. Chaozhou cuisine in Thailand style. in the development of diet set. super executive chief explores new diets. Meanwhile, traditional rural diet and common dialy diet (esp. mass collation on the street. with specific cooking process and tastes) gets popular, as a result, some rural diet joins in local diet set, In general, diet set contains various styles of rural diet, local diet, external taste diet, newly innovated diet.Taste of diet set is the essential for the diet culture. The four most popular chinese diet set,generaly divied into seasoned taste cuisine and original taste cuisine, tastes strongly and clearly salted and fresh, generaly dressed with paste, fermented soya beans, green chinese onion and garlic.Sichuan cuisine. also as seasoned taste cuisine. emphasizing on piquant and funny tastes . bears heavy subsidiary soup. the outer and inner of the main ingredient both get seasoned, and different cuisine tastes quite different. Yue cuisine, as the main branch of Guangdong cuisine, cares native taste. light and live, and the subsidiary soup seasons in a way of cooking and baking. Chaozhou cuisine. as subbranch of Guangdong cuisine. cares more light and native tastes. using brine instead of paste, as well as subsidiary soup, each dish has its condiment companied. so that attends could take as much they prefer. Weiyang cuisine emphasizes on native tastes and well-done. Yue cuisine prefers sweet. it cooks sweet cuisine and salt cuisine seperately. With regard to Weiyang cuisine (esp. its branch of Wuxi cuisine). seasoning always be sugar. so its salt cuisine also has sweet taste.As a result of historical communication, diet set is mixed up gradually. e. g. Qing &. Han royal dynasty feast, which is the luxurious banquet for emperor. high officiais and noble lords, mixed up the flavour of the Man (Manzhou) nationality. Beijing cuisine. Shandong cuisine and Weiyang cuisine. Nowaday, the menus in the People's Hall carry on this mixed style of diet to fit various attends.In fact. people prefer more pure flavour of local diet set. Since the open policy in the mainland of China, Sichuan cuisine once extends all over China and dominates in low and middle level restaruant. Yue cuisine extends northward and becomes popular all around. dominating middle and hight level market. and Chaozhou cuisine, as a new force suddenly coming to the fore. becomes the most popular high level diet. dominating the high level market in Beijing and Shanghai. Shandong cuisine retreats in defeat again and again and falls into middle and low level diet. Menwhile, Weiyang cuisine takes no action. still distributes within the Provinces of Jiangsu, Shanghai and Anhui. If Weiyang cuisine innovates something like the morning tea candy of Yue cuisine, and explores medical diet and delicacies from land and sea, it is possible that Weiyang cuisine join into h

现代地理学主要研究地球表层的“地体”与“地象”的区域特征和地域分异的时空发展规律。以食品和菜肴为“地体”,与餐饮有关的文化作为“地象”出发,本文通过饮食文化的地域分异、菜系的形成,中国四大菜系的比较研究,阐述中国饮食文化的区域特征和地域分化的时空发展规律,并预测其发展趋势。

This article has made a brief study of Moso folklore such as primeval moving marriage, matriarchal remainder, birth and death, Moso cuisine, inscription and the relationship between folklore and medicine. It also reveals the primitive, unique folklore that consists of abundant medical content about health Protection. Through reading the article, me may know some ancient medical ideas, medical activities and health-care experience of Moso ancestors, which has previded us with precious material for studying...

This article has made a brief study of Moso folklore such as primeval moving marriage, matriarchal remainder, birth and death, Moso cuisine, inscription and the relationship between folklore and medicine. It also reveals the primitive, unique folklore that consists of abundant medical content about health Protection. Through reading the article, me may know some ancient medical ideas, medical activities and health-care experience of Moso ancestors, which has previded us with precious material for studying folk medicine and its development history, enriching the content of folk medicine.

从民俗医学的角度,对泸沽湖畔摩梭人亘古独存的原始阿夏走婚、母系氏族遗俗、生育死葬、独特的摩梭饮食和原始图画文字等奇风异俗与医学间的内在联系进行了初步的探讨。说明摩梭人的许多原始而独特的民风民俗中,包含着丰富的卫生保健等医学内容。透过这些古老的民俗,我们可以更为直接地窥视到摩梭人先民的一些远古的医学思想、医事活动和医疗卫生保健经验。这些内容为我们研究该民族的医学及其发展史,丰富祖国民俗医学的内容,提供了宝贵的材料。

 
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