第1篇：美食的演講稿
關於美食的演講稿
演講稿可以起到整理演講者的思路、提示演講的內容、限定演講的速度的作用。在現在社會，演講稿使用的情況越來越多，你寫演講稿時總是沒有新意？下面是小編為大家收集的關於美食的演講稿，希望對大家有所幫助。
隨着生活水平的提高，人們對吃越來越講究了。大家已經不再滿足於吃飽，而是要吃好。於是對食物的色、香、味兒的追求提高了，食物也隨之改稱為美食了。
我卻認為美食究竟美還是不美，不能只看色、香、味兒，而是更應該注重其安全性和營養價值，同時要兼顧其營養成分的全面性與均衡性。
有人常吃路邊的燒烤，認為這就是一種美食。可我不喜歡這種所謂的美食，因為我擔心不衞生。網上説燒烤中含有亞硝酸鹽、櫻樹油等。亞硝酸鹽在人體中易跟蛋白質中的胺類物質結合，形成強致癌物亞硝胺。亞硝胺在天然食物中含量極少，最易引起胃癌、食道癌和肝癌，也會引發鼻咽癌和膀胱癌。
也有人把膨化食品作為美食，而我卻從來不吃。因為我聽説其中含有危害健康的`物質。網上説膨化食品通常含鉛量比較高。鉛能造成説注意力低下、記憶力差、多動，另外容易衝動、愛發脾氣等等。
我向來對美食沒有研究，我的飲食都是由我愛人來料理。她總是讓我吃的東西不重樣兒。每頓飯都做到有飯，有鹹菜，有燉菜或湯。她做饅頭時會同時用兩種面，裏面加上豆沙餡兒，外面再加上一個大紅棗兒。我覺得這就是美食，吃得放心。煮飯或熬粥時，她會加入飯豆兒，燕麥，桂圓，他還會粗糧、細糧間隔着使用。這樣一來，營養比較全面。我認為這也是一種美食。
總之，我覺得對美食的追求應該多注意安全性和營養價值，注意食用方法的科學合理，決不能甜了嘴，卻傷了身。
第2篇：
關於美食的演講稿
關於美食的演講稿
中國歷史悠久，其烹飪藝術淵遠流長，聞名於世。中餐以它的色、香、味、形而誘人。長期以來由於各地區的自然環境、文化、風俗、習慣不同，中國菜餚形成了不同風味的地方菜系。作為當地風味，北京的烹飪則集各地不同風味之大全。北方菜系以山東口味為主流，擅長烹製海味。四川廚師烹調愛放幹、鮮辣椒，川菜以麻辣辛香調料而聞名。粵菜取料廣泛，他們講究鮮嫩和酥脆。淮揚菜注重原汁原味，特別是油而不膩，清淡鮮美。譚家菜鹹甜適宜，常言道：
“南甜北鹹，”譚家菜卻兩者兼顧。中國人吃飯，吃的是概念。或者用一種通俗的説法：
吃的是文化。這使飲食問題帶有了社會性(甚至藝術性)，而不再僅僅是一項形而下的生理活動。日本人飽食終日，自然把飲茶的過程，也提煉為向哲學靠攏的茶道，有點在清風、明月、插花與器皿中求真理的意思。中國人則更了不起，把一日三餐都當作兢兢業業的功課了，煞費苦心，追求着那令人拍案稱絕的藝術效果。“好吃極了!”是較流行的一句讚美用語。所以，美食家的虔誠絲毫不亞於畫家或雕塑家，對美的體會甚至更全面：
色、香、味———連深藏不露的舌頭都調動起來了，成為鑑賞的工具。當一席大菜合盤托出，井然有序地佈置在餐桌中央，簡直就像揭開了蒙在某一尊藝術品上面的幕布，不時能聽見
一、兩聲由衷的喝采———當然，這是躲在後台掌勺的廚師所期待的。賓客們舉杯相慶，彷彿在進行小小的剪彩儀式。然後就各司其
職，頻頻揮動蜻蜓點水的筷子。金聖歎評《水滸》，脂硯齋評《紅樓夢》，也不過如此吧：
在字裏行間作點小楷的眉批。不管是冷盤還是炒菜，最終都必須經得起筷子的“酷評”。在中國，每一桌宴席的推出，都籠罩着新船下水般的熱烈氣氛。而每一位食客，都是動作熟練的老水手———或者説，都是潛在的評委。難怪開餐館的老闆，都很會看客人的臉色。看客人的臉色就能瞭解到廚師的水平。中國文化的最高境界，就是一個“喜”字。這也是中國人最熱愛的一個漢字。而吃飯是最能烘托出這種喜氣的。喜氣洋洋，東道主自然滿意。傳統的喜宴，被清代的滿漢全席發揮到極致。從其名稱即能感受到“民族大團結”的意味，“強強聯合”的意味。正宗的滿漢全席要連吃三天三夜，茶餚不重複。這是具有中國特色的狂歡節：
一場飲食文化的馬拉松!吃飯，在中國是最日常的儀式，是最密集的節日。信奉基-督的西洋人就餐前習慣在胸前畫十字，唸叨一句“上帝保佑”，感謝上帝賜予的麪包與鹽，大多數中國人都是無神論者，把酒臨風時反而充滿了當家做主的感覺。飽餐一頓(若能持螯賦詩就更好了)，是離他們最近的一種自由。由此可見，這個民族宗教感匱乏，藝術氣息卻很濃郁。在我想像中，美食家都是一些擁有古老傳統的民間藝術家。西餐折射出私有制的影子，各自為政，管理好自己的盤子———使用刀叉是為了便於分割利益。中餐則體現了最樸素的共-產主義。中國人圍桌而聚，繼承了原始氏族公社的遺傳基因，有肉大家吃，有酒大家喝，人人皆可分一杯羹。大鍋飯的傳統很難打破。好在中國的飯桌也是最有凝聚力的地方，有福同享、有難共擔的綠林好漢作風頗受歡迎。中國人通過聚餐就能產生四海之內皆兄弟、天下大同
的幻覺，這種虛擬的親情畢竟大大增進了其食慾。所以中國人吃飯，也是在吃環境，吃氣氛，甚至吃人際關係。邊説邊吃，邊吃邊聽。這是一種超越了吃的吃。我一直認為中國人的吃是最有情調的，最有人情味的。中國人有四大菜系八大風味。川菜、粵菜、湘菜、齊魯菜、淮揚菜、東北菜乃至上海本邦菜……彷彿實行軍閥割據似的。但在我眼中，這更像在劃分藝術流派。出自聖人之鄉的齊魯菜，稱得上古典主義。纏綿悱惻的淮揚菜，屬於浪漫主義。假如説辛辣的湘菜是批判現實主義，麻辣的川菜則算魔幻現實主義了———一粒花椒，有時比炮彈還厲害，充分地調動起我們舌頭的想像力。當然，也可以用別的方法換算：
上海菜屬於楊柳岸曉風殘月的婉約派，東北菜則相當於大江東去、浪淘盡千古風流人物的豪放派……不知西方社會，在政治家、思想家、藝術家、軍事家等等之外，是否還產生過美食家的頭銜?在中國，美食家幾乎是一種傳統。雖然它一直近似於“閒職”，卻也是頗讓人羨慕的。歐洲文明裏，美食家一度缺席，正如它所推崇的探險家，對於中國而言，則是近代以後舶來的詞彙。但我私下裏以為：
美食家也算是一種足不出户的探險家———“父母在，不遠遊”，中國人只好陶醉於另一種意義的探險，那就是對山珍海味的獵奇。美食家用菜譜來代替地圖，用杯盞來代替羅盤，用筷子來代替槳櫓，航行在自己的味覺裏，同樣也領略了無限風光。這種冒險心理在河豚的問題上發揮到極致。河豚相當於中國飲食文化裏的“禁果”———一種致命的誘-惑，它的鮮美因為神祕與危險而被誇張了。美食家們不僅沒有望而卻步，反而趨之若鶩。這份勇氣，恐怕連瀆職的亞當、夏娃都會自歎弗如。
附送：
關於美食的英語演講稿
關於美食的英語演講稿
Eight Regional VariationsFor most foreigners, “Chinese food” usually implies a lot of deep-fried, strong-flavored and greasy dishes that all taste ver, for Chinese people, “Chinese food” is a concept as useleas “German beer,” because, like Chinese culture in general, Chinese food is extremely a covers a large territory and has many nationalities; hence there is a wide variety of Chinese foods, each with quite different but fantastic and mouthwatering use China's local dishes have their own typical characteristics, Chinese food can be divided into eight regional cuisines, the distinction of which is now widely ainly, there are many other local cuisines that are famous, such as Beijing Cuisine and Shanghai dong CuisineConsisting of Jinan cuisine and Jiaodong cuisine, Shandong cuisine, clean, pure and not greasy, is characterized by its emphasis on aroma, freshne, crispneand lots and garlic are frequently used as seasonings so Shandong dishes taste s are given much emphasis in Shandong cuisine.
Thin soups are clear and fresh while creamy soups are thick and taste n chefs are adept at deep-frying, grilling, pan-frying and stir-frying while Jiaodong chefs are famous for cooking seafood with a fresh and light cal menu items: Bird's Nest Soup; Yellow River Carp in Sweet and Sour SauceSichuan CuisineSichuan Cuisine, known more monly in the West as “Szechuan,” is one of the most famous Chinese cuisines in the acterized by its spicy and pungent flavors, Sichuan cuisine, with a myriad of tastes, emphasizes the use of er and prickly ash are always in acpan-im-ent, producing the typical exciting ic, ginger and fermented soybean are also used in the cooking vegetables and meats such as are often chosen as ingredients, while frying, frying without oil, pickling and braising are used as basic cooking can be said that one who doesn't experience Sichuan food has never reached cal menu items: Hot Pot; Smoked Duck; Kung Pao Chicken; Water-Boiled Fish; Tasty and Spicy Crab; Twice Cooked Pork; Mapo TofuGuangdong (Cantonese) CuisineTasting clean, light, crisp and fresh, Guangdong cuisine, familiar to Westerners, usually has fowl and other meats that produce its unique basic cooking techniques include roasting, stir-frying, sauteing, deep-frying, braising, stewing and ming and stir- frying are most frequently used to preserve the ingredients' natural gdong chefs also pay much attention to the artistic presentation of their cal menu items: Shark Fin Soup; Steamed Sea Ba; Roasted Piglet; Dim Sum (a variety of side dishes and deerts)Fujian CuisineCombining Fuzhou Cuisine, Quanzhou Cuisine and Xiamen Cuisine, Fujian Cuisine is renowned for its choice seafood, beautiful color and magical tastes of sweet, sour, salt and most distinct feature is their "pickled taste."Typical menu items: Buddha Jumping Over the Wall; Snow Chicken; Prawn with Dragon's Body and Phoenix's tailHuaiyang CuisineHuaiyang Cuisine, also called Jiangsu Cuisine, is popular in the lower reaches of the Yangtze g fish and crustaceans as the main ingredients, it strees their carving techniques are delicate, of which the melon carving technique is especially well ing techniques consist of stewing, braising, roasting, and flavor of Huaiyang Cuisine is light, fresh and sweet and its presentation is delicately cal menu items: Stewed Crab with Clear Soup, Long-boiled and Dry-shredded Meat, Duck Triplet, Crystal Meat, Squirrel with Mandarin Fish, and Liangxi Crisp EelZhejiang CuisineComprising local cuisines of Hanzhou, Ningbo, and Shaoxing, Zhejiang Cuisine is not wins its reputation for freshne, tenderne, softne,
and smoothneof its dishes with their mellow zhou Cuisine is the most famous one of the cal menu items: Sour West Lake Fish, Longjing Shelled Shrimp, Beggar's ChickenHunan CuisineHunan cuisine consists of local cuisines of Xiangjiang Region, Dongting Lake and Xiangxi coteau is characterized by thick and pungent i, pepper and shallot are usually neceities in this cal menu items: Dongan Chicken; Peppery and Hot ChickenAnhui CuisineAnhui Cuisine chefs focus much more attention on the temperature in cooking and are good at braising and n ham will be added to improve taste and candied sugar added to gain cal menu items: Stewed Snapper; Huangshan Braised Pigeon
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