美食的演讲稿（共2篇）

关于美食的演讲稿

演讲稿可以起到整理演讲者的思路、提示演讲的内容、限定演讲的速度的作用。在现在社会，演讲稿使用的情况越来越多，你写演讲稿时总是没有新意？下面是小编为大家收集的关于美食的演讲稿，希望对大家有所帮助。

随着生活水平的提高，人们对吃越来越讲究了。大家已经不再满足于吃饱，而是要吃好。于是对食物的色、香、味儿的追求提高了，食物也随之改称为美食了。

我却认为美食究竟美还是不美，不能只看色、香、味儿，而是更应该注重其安全性和营养价值，同时要兼顾其营养成分的全面性与均衡性。

有人常吃路边的烧烤，认为这就是一种美食。可我不喜欢这种所谓的美食，因为我担心不卫生。网上说烧烤中含有亚硝酸盐、樱树油等。亚硝酸盐在人体中易跟蛋白质中的胺类物质结合，形成强致癌物亚硝胺。亚硝胺在天然食物中含量极少，最易引起胃癌、食道癌和肝癌，也会引发鼻咽癌和膀胱癌。

也有人把膨化食品作为美食，而我却从来不吃。因为我听说其中含有危害健康的`物质。网上说膨化食品通常含铅量比较高。铅能造成说注意力低下、记忆力差、多动，另外容易冲动、爱发脾气等等。

我向来对美食没有研究，我的饮食都是由我爱人来料理。她总是让我吃的东西不重样儿。每顿饭都做到有饭，有咸菜，有炖菜或汤。她做馒头时会同时用两种面，里面加上豆沙馅儿，外面再加上一个大红枣儿。我觉得这就是美食，吃得放心。煮饭或熬粥时，她会加入饭豆儿，燕麦，桂圆，他还会粗粮、细粮间隔着使用。这样一来，营养比较全面。我认为这也是一种美食。

总之，我觉得对美食的追求应该多注意安全性和营养价值，注意食用方法的科学合理，决不能甜了嘴，却伤了身。

第2篇：

关于美食的演讲稿

关于美食的演讲稿

中国历史悠久，其烹饪艺术渊远流长，闻名于世。中餐以它的色、香、味、形而诱人。长期以来由于各地区的自然环境、文化、风俗、习惯不同，中国菜肴形成了不同风味的地方菜系。作为当地风味，北京的烹饪则集各地不同风味之大全。北方菜系以山东口味为主流，擅长烹制海味。四川厨师烹调爱放干、鲜辣椒，川菜以麻辣辛香调料而闻名。粤菜取料广泛，他们讲究鲜嫩和酥脆。淮扬菜注重原汁原味，特别是油而不腻，清淡鲜美。谭家菜咸甜适宜，常言道：

“南甜北咸，”谭家菜却两者兼顾。中国人吃饭，吃的是概念。或者用一种通俗的说法：

吃的是文化。这使饮食问题带有了社会性(甚至艺术性)，而不再仅仅是一项形而下的生理活动。日本人饱食终日，自然把饮茶的过程，也提炼为向哲学靠拢的茶道，有点在清风、明月、插花与器皿中求真理的意思。中国人则更了不起，把一日三餐都当作兢兢业业的功课了，煞费苦心，追求着那令人拍案称绝的艺术效果。“好吃极了!”是较流行的一句赞美用语。所以，美食家的虔诚丝毫不亚于画家或雕塑家，对美的体会甚至更全面：

色、香、味———连深藏不露的舌头都调动起来了，成为鉴赏的工具。当一席大菜合盘托出，井然有序地布置在餐桌中央，简直就像揭开了蒙在某一尊艺术品上面的幕布，不时能听见

一、两声由衷的喝采———当然，这是躲在后台掌勺的厨师所期待的。宾客们举杯相庆，仿佛在进行小小的剪彩仪式。然后就各司其

职，频频挥动蜻蜓点水的筷子。金圣叹评《水浒》，脂砚斋评《红楼梦》，也不过如此吧：

在字里行间作点小楷的眉批。不管是冷盘还是炒菜，最终都必须经得起筷子的“酷评”。在中国，每一桌宴席的推出，都笼罩着新船下水般的热烈气氛。而每一位食客，都是动作熟练的老水手———或者说，都是潜在的评委。难怪开餐馆的老板，都很会看客人的脸色。看客人的脸色就能了解到厨师的水平。中国文化的最高境界，就是一个“喜”字。这也是中国人最热爱的一个汉字。而吃饭是最能烘托出这种喜气的。喜气洋洋，东道主自然满意。传统的喜宴，被清代的满汉全席发挥到极致。从其名称即能感受到“民族大团结”的意味，“强强联合”的意味。正宗的满汉全席要连吃三天三夜，茶肴不重复。这是具有中国特色的狂欢节：

一场饮食文化的马拉松!吃饭，在中国是最日常的仪式，是最密集的节日。信奉基-督的西洋人就餐前习惯在胸前画十字，念叨一句“上帝保佑”，感谢上帝赐予的面包与盐，大多数中国人都是无神论者，把酒临风时反而充满了当家做主的感觉。饱餐一顿(若能持螯赋诗就更好了)，是离他们最近的一种自由。由此可见，这个民族宗教感匮乏，艺术气息却很浓郁。在我想像中，美食家都是一些拥有古老传统的民间艺术家。西餐折射出私有制的影子，各自为政，管理好自己的盘子———使用刀叉是为了便于分割利益。中餐则体现了最朴素的共-产主义。中国人围桌而聚，继承了原始氏族公社的遗传基因，有肉大家吃，有酒大家喝，人人皆可分一杯羹。大锅饭的传统很难打破。好在中国的饭桌也是最有凝聚力的地方，有福同享、有难共担的绿林好汉作风颇受欢迎。中国人通过聚餐就能产生四海之内皆兄弟、天下大同

的幻觉，这种虚拟的亲情毕竟大大增进了其食欲。所以中国人吃饭，也是在吃环境，吃气氛，甚至吃人际关系。边说边吃，边吃边听。这是一种超越了吃的吃。我一直认为中国人的吃是最有情调的，最有人情味的。中国人有四大菜系八大风味。川菜、粤菜、湘菜、齐鲁菜、淮扬菜、东北菜乃至上海本邦菜……仿佛实行军阀割据似的。但在我眼中，这更像在划分艺术流派。出自圣人之乡的齐鲁菜，称得上古典主义。缠绵悱恻的淮扬菜，属于浪漫主义。假如说辛辣的湘菜是批判现实主义，麻辣的川菜则算魔幻现实主义了———一粒花椒，有时比炮弹还厉害，充分地调动起我们舌头的想像力。当然，也可以用别的方法换算：

上海菜属于杨柳岸晓风残月的婉约派，东北菜则相当于大江东去、浪淘尽千古风流人物的豪放派……不知西方社会，在政治家、思想家、艺术家、军事家等等之外，是否还产生过美食家的头衔?在中国，美食家几乎是一种传统。虽然它一直近似于“闲职”，却也是颇让人羡慕的。欧洲文明里，美食家一度缺席，正如它所推崇的探险家，对于中国而言，则是近代以后舶来的词汇。但我私下里以为：

美食家也算是一种足不出户的探险家———“父母在，不远游”，中国人只好陶醉于另一种意义的探险，那就是对山珍海味的猎奇。美食家用菜谱来代替地图，用杯盏来代替罗盘，用筷子来代替桨橹，航行在自己的味觉里，同样也领略了无限风光。这种冒险心理在河豚的问题上发挥到极致。河豚相当于中国饮食文化里的“禁果”———一种致命的诱-惑，它的鲜美因为神秘与危险而被夸张了。美食家们不仅没有望而却步，反而趋之若鹜。这份勇气，恐怕连渎职的亚当、夏娃都会自叹弗如。

附送：

关于美食的英语演讲稿

关于美食的英语演讲稿

Eight Regional VariationsFor most foreigners, “Chinese food” usually implies a lot of deep-fried, strong-flavored and greasy dishes that all taste similar.However, for Chinese people, “Chinese food” is a concept as useleas “German beer,” because, like Chinese culture in general, Chinese food is extremely diverse.China 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 flavors.Because 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 accepted.Certainly, there are many other local cuisines that are famous, such as Beijing Cuisine and Shanghai Cuisine.Shandong CuisineConsisting of Jinan cuisine and Jiaodong cuisine, Shandong cuisine, clean, pure and not greasy, is characterized by its emphasis on aroma, freshne, crispneand tenderne.Shallots and garlic are frequently used as seasonings so Shandong dishes taste pungent.Soups are given much emphasis in Shandong cuisine.

Thin soups are clear and fresh while creamy soups are thick and taste strong.Jinan 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 taste.Typical 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 world.Characterized by its spicy and pungent flavors, Sichuan cuisine, with a myriad of tastes, emphasizes the use of chili.Pepper and prickly ash are always in acpan-im-ent, producing the typical exciting tastes.Garlic, ginger and fermented soybean are also used in the cooking proce.Wild vegetables and meats such as are often chosen as ingredients, while frying, frying without oil, pickling and braising are used as basic cooking techniques.It can be said that one who doesn't experience Sichuan food has never reached China.Typical 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 dishes.The basic cooking techniques include roasting, stir-frying, sauteing, deep-frying, braising, stewing and steaming.Steaming and stir- frying are most frequently used to preserve the ingredients' natural flavors.Guangdong chefs also pay much attention to the artistic presentation of their dishes.Typical 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 savory.The 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 River.Using fish and crustaceans as the main ingredients, it strees their freshne.Its carving techniques are delicate, of which the melon carving technique is especially well known.Cooking techniques consist of stewing, braising, roasting, and simmering.The flavor of Huaiyang Cuisine is light, fresh and sweet and its presentation is delicately elegant.Typical 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 greasy.It wins its reputation for freshne, tenderne, softne,

and smoothneof its dishes with their mellow fragrance.Hangzhou Cuisine is the most famous one of the three.Typical 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 areas.It is characterized by thick and pungent flavors.Chili, pepper and shallot are usually neceities in this variation.Typical 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 stewing.Often ham will be added to improve taste and candied sugar added to gain freshne.Typical menu items: Stewed Snapper; Huangshan Braised Pigeon