【正文】 ined in both meat and style The diet style varies greatly between China and western China, no matter what kind of banquets, there is only one fixed form: all the people get together around a big round table on which there are varies of delicious food and have their meals together, which is a symbol of is a tradition of collectivism that has been followed for a long time in Chinese the people enjoy the same food ,they talk, toast to each other happily, which reflects their great belief in “happy union”.In western banquets, however, food and drink are not as important as in Chinese core of the banquets are in strengthening friendship between different people, they make acquaintance with each other through small talks and establish new of the time, the western banquets use the buffet form, people do not have their meals together in a table, they choose what they would like to eat and do not disturb each other while enjoying their food, which is a contrary value called contrast, the western buffet may be cleaner and safer than the Chinese In a word, it is the difference between the value orientation that counts , this difference is fading away with the development of science and technology, more and more Chinese people do not only care about the flavor, taste and smell of the food as they used to, but also its nutrient and , people have more and more work to do so that they do not have much time to cook meals in the traditional a result, fast food like those in western countries prosper in recent years, such as McDonald39。s strong points and offset its own haifang Differences between Chinese and Western Food Culture 2009,17(4)://第二篇：比較中西方飲食文化差異會計1002B白永清2010110306133 中西方飲食文化差異的比較摘要：各個國家都擁有自己的文化，飲食文化也不例外。中西方的飲食文化各有長短，我們希望通過比較，促進中西方飲食文化的取長補短，相互交流，促進人類的進步和發(fā)展。現(xiàn)如今，世界文明在不斷地進步，各國之間的聯(lián)系日益密切，連地球都被稱為地球村了。這里將從以下幾個方面簡要談?wù)勚形鞣斤嬍澄幕牟町?。所以，中國的飲食文化中，對“味”的追求往往大于對“營養(yǎng)”的追求，從餐桌上各式各樣的菜色中就不難看出。西方烹調(diào)講究營養(yǎng)而忽視味道。營養(yǎng)性和美味性就是他們的出發(fā)點和目的地。烹飪方式差異中國飲食文化中，“蒸、煮、燜、燉、煨、燒、爆、烤、煎、炒、烹、炸、拌”等烹飪手法樣樣精妙。在實踐操作中按科學(xué)要求或菜譜對調(diào)料的添加量精確到克，操作簡易，時間精確，但是卻需要很多儀器，例如：天平秤、液體量杯、定時器、刻度鍋等等。中國人的餐具主要是筷子、輔之以匙，以及各種形狀的杯、盤、碗、碟。其中盤又有菜盤、布丁盤、奶盤、白脫盤等；酒杯更是講究，正式宴會幾乎每上一種酒，都要換上專用的玻璃酒杯，分工非常明確。游修齡教授認為，刀叉必然帶來分食制，而筷子肯定與家庭成員圍坐桌邊共同進餐相配。而筷子帶來的合餐制，突出了老老少少住在一起的家庭單元，從而讓東方人擁有了比較牢固的家庭觀念。西方奉行分餐制。上菜后，人各一盤各吃各的，各自隨意添加調(diào)料，一道菜吃完后再吃第二道菜，前后兩道菜絕不混吃。中餐的進餐禮儀體現(xiàn)一個“讓”的精神。當(dāng)有新菜上來，主人一般請主賓和年長者先用以示尊敬。在安排座位時，如果是男女共同參加的宴會，則由男女主人共同主持，必須將男女賓客分開列成兩個名單，通常的座位安排形式是：男主人與女主人正對面，男主人的左右兩側(cè)為女主賓，接著按時針方向朝外側(cè)排列。另外，如果男女結(jié)伴同時趕赴宴會，那么男士應(yīng)為女士開門，讓女士先行；當(dāng)主人把女賓客領(lǐng)進大廳時，首先由男主人邀請第一女主賓入席，并幫她拉椅子、入座，女主人則同男貴賓最后進入。當(dāng)女主人及其他女士拿起餐巾、刀叉開始進餐后男士們才能開始。綜上所述，我們發(fā)現(xiàn)中西方的飲食文化各有長短。隨著信息的交流，中西飲食文化也在互相滲透，人們將會享受到更美味、更快捷、更營養(yǎng)、更健康、更綠色環(huán)保的食品，這是與人民大眾息息相關(guān)的，更是我們所密切關(guān)注的。話的翻譯，里時間