英語單詞focaccia怎麼讀
① 誰有英語中從義大利語轉換而來的外來詞
給幾個吧：
alfresco戶外的，露天的
bravura優秀演技，精彩片段
focaccia義大利扁麵包
imbroglio誤解，糾葛
inamorata情人，情婦
manifesto宣言
panache虛飾，華麗，神韻
punctilio細微末節，拘泥形式
vendetta世仇
英語作文：版 披薩權.
Pizza originally comes from Italy. It's made up from wheaht powder paste and cheese with different topping such sausage or bacon pieces with some vegetables. Then put it in oven and toast for 20 minutes or so. It is very delicious, so it becomes popular worldwide. But make sure that don't eat it very often as it has too much protein and fats.
③ 第一個字母是f,第二個是o,第四個是a,有哪些單詞
4個字母的,只要一個fora, 否則答案不止一個， 有關的詞及相關的變化，比如＋s, +ing, +ly等變形，羅列如下：
focaccia - 香草橄欖油麵包 （傳統義大利的麵包）
focaccias
focal - 焦點的
(補在後面的評論里了,網路抽風,就是發布不了....)
folacin - 葉酸
folacins
folate
folates
fora - 論壇；（羅馬） 法庭 (forum的復數)
forage － 牛馬飼料， 尋找糧草（覓食）
foraged
forager
foragers
forages
foraging
foram － 有孔蟲 （一種海洋微生物）
forams
foraminifer
foraminifera
foraminiferal
foraminiferan
foraminiferans
foraminifers
foramen - 小孔 （尤指頭蓋骨上的）
foramens
foramina
foraminal
foraminous
foray － 突襲， 冒險， 劫掠
forayed
forayer
forayers
foraying
forays
④ 用英語介紹美食, 急求一篇用英語介紹義大利美食和日本美食的文章,口語式的
The Italian diet is known to be among the healthiest in the world.The food ranges from simple to hearty,sweet to spicy,subtle to strong.Everyone might know the pizza,pasta,risotto,ossobuco,polenta,prosciutto,tiramisu,pesto,saffron,parmesan,focaccia,pecorino,tortellini - all these fine foods come from Italy.
The Japanese people love to eat raw fish in the form of sushi or sashimi as a domestic delicacy.Sushi shops are among the most popular eating spots in the country.But fish of any preparation is not a staple food.Only rice enjoys that status.You may be surprised to discover an almost infinite variety of Japanese cuisine,which more than holds its own against the inundation of overseas ethnic cuisines that have "traveled" to Japan with immense success.
⑤ 貝果英語怎麼樣
北京貝果英語（Big English Globe），是專為3-12歲中國兒童提供系統化的英語學習體系，此體系同步於全球「英語為第二外語」的兒童教育標准。
貝果英語 通過語言、閱讀、科學、藝術4大版塊，提升孩子5大能力，培養能適應21世紀挑戰的未來小公民
目前已覆蓋全國26個城市，服務5家直營校、60多家授權校。是一家非常棒的機構哦
⑥ 《旅行青蛙》里的「蛙兒子」，每天吃的都是什麼
截止發稿，我兒「」（全名其實是：）還在樓上假裝復習。你倒是給我出去浪啊死衰仔！！！
*文章為作者獨立觀點，不代表虎嗅網立場
標題文字內容描述.
虎Cares
Nexstand便攜可升降筆記本電腦支架
是你百元內的不二之選
用一次按摩的錢，換一個長久健康的頸椎
老鐵，請照顧好你的老腰
⑦ 跪求介紹Pizza,Pasta和提拉米蘇的英語文章~
History of Pizza
While certainly ancient, the earliest origins of pizza are not at all clear. One interesting legend recounts that the Roman soldiers returning from Palestina, where they had been compelled to eat matzoh among the Palestinian Jews, developed a dish called picea upon gratefully returning to the Italian peninsula.
Most sources, however, agree that an early form of pizza resembling what today is called focaccia was eaten by many peoples around the Mediterranean rim, e.g., by Greeks, Egyptians etc.
These dishes of round pita-like, cooked bread with oil and spices on top are the ancestors of pizza, but are not properly speaking pizza. The tomato was unknown and the Indian water buffalo had not yet been imported to Campania, the area around Naples.
With the discovery of the New World, the tomato made its way to Italy through Spain. It was considered a poisonous ornamental and so in the first centuries of its import was not eaten.
The Neapolitan people seem to be the first to wholeheartedly adopt the tomato into their cuisine, so that in our day the (plum) tomato is the most characteristic element of Neapolitan cuisine.
Over the centuries, a veritable tradition of pizza was developed among the Neapolitan poor. It is not surprising, then, that a modern pizza, that is, with mozzarella di bufala and tomato was made in 18711 in Naples for Princess Margherita of Savoia by Raffaele Esposito. This patriotic pizza, of basil, tomato and mozzarella, in honor of the new tricolor Italian flag's red, green and white, became the pizza alla Margherita. This form of pizza was then made known, popularized and adapted in all the world through waves of emigration from Naples in the late 19th and early 20th centuries.
The History of the American style pizza pie.
The United States is among the most pizza enthusiastic countries one can find today. How did this come about?
Italian immigrants to New York City began making a version of pizza when they arrived in their new American home at the turn of the 20th century. The first pizzeria in the U.S. was opened by an Italian immigrant in 1905.
In addition, American GI's returning from Italy gained a familiarity with the dish and it is in the post-WWII period that pizza really takes off in the United States.
1 Date per VPN Discipline and Specifications Manual.
The History of Pizza
By Mani Niall
Roman soldiers tasted matzo and thought it lacked FOCUS (the Latin word for hearth). On a hearth, along with oil, herbs and cheese ... pizze was born ..
The root word in Latin is PICEA, which describes the blackening of the crust caused by the fire underneath.
The modern precursor to what we call pizza occurred in pre-Renaissance Naples. Poor housewives had only flour, olive oil, lard, cheese and herbs with which to feed their families, so combining them in a tasty and delicious manner became the goal. All of Italy proclaimed the Neapolitan pies to be the best.
Chronological history of pizza:
post Columbus - Tomatoes were brought back to Europe from the New World. Originally they were thought to be poisonous, but later became accepted and added to pizza.
16th century - Maria Carolina, the Queen of Naples convinced her husband, King Ferdinand IV to allow the peasant dish pizza to be made in the royal oven.
1889 Raffaele Esposito, themost famous PIZZAIOLO (pizza chef) created a pie for Queen Margherita - tomato, basil and cheese, (to resemble the Italian flag) which remains the basis for American pizza.
1905 - 1st US Pizzeria opens in New York City at 53 1/2 Spring St.
1945 - Soldiers returning from WWII brought with them a taste for certain foods--pizza was at the top of their list.
PIZZA TRIVIA
In the Italian Bible, Elijahs manna is called focaccia.
Americans eat 90 acres of pizza per day.
During TV news broadcasts, most pizza is ordered ring the weather, and the delivery folks report that women are better tippers!
According to the Wall Street Journal, when Hillary is out-of-town, White House staffers order more pizza!
History of Pasta
If you hear the word pasta, you think Italy, but it』s said that pasta actually goes back to the Etruscans (400 B.C.). It is believed that they used to prepare the first lasagna made of spelt which is a cereal like wheat, but far more resistant against bad weather and diseases. (An Etruscan tomb, found 48 kilometers north of Rome, showed a group of natives making what appears to be pasta).
Later years, the Romans made lagane (A kind of lasagna). Lagane was a very simple dough made of water and flour. Lagane is still used today in the Center and South of Italy to call some kind of pasta. Greek mythology suggests that the Greek God Vulcan invented a device that made strings of dough (the first spaghetti!)
But what about the belief that the Great Venetian Explorer, Marco Polo, brought pasta to Italy? When Marco Polo was in the East in 1279 a.d. the will of Ponzio Baestone, a Genoan soldier, was drafted. In this will he requested "bariscella peina de macarone" – a small basket of … maccheroni! This all happened 16 years before Marco Polo returned from China.
In the 11th century, the Arabs brought pasta around the Mediterranean basin, but spread to Italy e to the very agreeable climate. Then, in the 17th century in Naples, pasta with Tomato arrived in Europe after America was discovered.
Although pasta became very popular, it didn』t go onto the princes』 tables, because since it』s discovery it was eaten using hands. It was near 1700 that one of King Ferdinand II』s chamberlains had the bright idea of using a fork with 4 short prongs, that became a common practice. Since then pasta was also served ring the Court』s banquets all over Italy, and from here its world tour began.
The U.S. President Thomas Jefferson (1743-1826) loved pasta and made it known all over the United States. It seemed that he fell in love with a certain dish he sampled in Naples while he served as the U.S. Ambassador to France. In fact, he promptly ordered crates of "maccheroni", along with a pasta-making machine to be send back to the States.
In the beginning of the last century, the first, rudementary, machines for its mass-proction started in Naples. But why in Naples? Because the most important moment of its proction is the drying process. Naples』 surroundings and hinterland were offering the ideal environment for this proction. Today modern technology allows the standardisation of pasta proction and the reproction of the ideal climatic conditions, so pasta』s proction spread out in a lot of Nations.
This overall reproction makes pasta the most known Italian food all around the world.
History of Tiramisu
Open an old Italian cookbook, browse through the index and… surprise! No Tiramisu』 cake recipe. My first encounter with Tiramisu』 was in 1985. I was in Italy at that time: A friend of mine told me about this new cake recipe she got. She was so enthusiastic about it that I felt compelled to try it immediately. The taste was unbelievably good, as never I had tasted before. Since then I fell in love with this dessert.
Everybody knows by now that Tiramisu』 means 「pick-me-up」 in Italian, for the high energetic content (eggs and sugar) and the caffeine of the strong espresso coffee. There are many different stories about the origin of Tiramisu』. It is a layered cake; therefore some people place its origin in Tuscany, where another famous layered Italian dessert is very popular. It is called 「Zuppa Inglese」 (English Soup). It is not English and it is not a soup. Instead is a simple cake of ladyfingers or sponge cake, soaked in 「alkermes」 liquor, and alternated layers of chocolate and egg custard.
Layered cakes have been around for long time. The brilliant idea in Tiramisu』 is not in the technique of layering, but in the components. The great invention of combining together coffee, zabaglione cream, and chocolate: This is the true innovation in Tiramisu』.
I love to study history of food. In my book 「The Timeless Art of Italian Cuisine – Centuries of Scrumptious Dining」, there is extensive information about culinary history of the various regions of Italy. I tried to trace the origin of Tiramisu』 investigating many Italian cookbooks.
The first clue is by the famous Italian gastronome Giuseppe Maffioli. In his book 「Il ghiottone Veneto」, (The Venetian Glutton) first published in 1968, he talks extensively about Zabaglione custard. The name of this cream originates from Zabaja, a sweet dessert popular in the Illiria region. It is the coastal area across the Adriatic Sea that was Venetian territory for long time ring the golden age of the 「Repubblica Serenissima」 (The Most Serene Republic) of Venice. Zabaglione was prepared in those times with sweet Cyprus wine.
「The groom』s bachelor friends」, says Maffioli, 「at the end of the long wedding banquet, maliciously teasing, gave to him before the couple retired a big bottle of zabajon, to guarantee a successful and prolonged honeymoon」. 「The zabajon」, Maffioli continues, 「was sometimes added of whipped cream, but in this case was served very cold, almost frozen, and accompanied by the coli, small thin Venetian cookies invented in the 1700』s by a baker in the Santa Margherita suburb of Venice」. The addition of whipped cream, the serving temperature, the cookies, all these elements are close to the modern Tiramisu』 recipe. And even the allusion to the energetic properties of the Zabaglione, seem to refer to the Tiramisu』 name.
Later in my research the oldest recipe I could find was in the book by Giovanni Capnist 「I Dolci del Veneto」 (The Desserts of Veneto). The first edition was published in 1983 and has a classic recipe for Tiramisu』. 「Recent recipe with infinite variations from the town of Treviso」, says Capnist, 「discovery of restaurants more then family tradition」.
But the final word on the origin of Tiramisu』 is from the book by Fernando e Tina Raris 「La Marca Gastronomica」 published in 1998, a book entirely dedicated to the cuisine from the town of Treviso. The authors remember what Giuseppe Maffioli wrote in an article in 1981: 「Tiramisu』 was born recently, just 10 years ago in the town of Treviso. It was proposed for the first time in the restaurant Le Beccherie. The dessert and its name became immediately extremely popular, and this cake and the name where copied by many restaurants first in Treviso then all around Italy」.
Still today the restaurant 「Le Beccherie」 makes the dessert with the classical recipe: ladyfingers soaked in bitter strong espresso coffee, mascarpone-zabaglione cream, and bitter cocoa powder. Alba and Ado Campeol, owners of the restaurant regret they didn』t patent the name and the recipe, especially to avoid all the speculation and guesses on the origin of this cake, and the diffusion of so many recipes that have nothing to do with the original Tiramisu』.
I tried countless different recipes form the infinite variations of Tiramisu』, but the classic one, (the recipe I show on my website), the recipe from the 「Le Beccherie」 restaurant, is still the one I prepare today and the one I prefer.
As an example of one of the many delicious variation of Tiramisu』 I am showing on my website a step-by-step recipe for the 「Tiramisu』 with Mixed Berries」 that is quickly becoming a new classic.
⑧ pizza怎麼讀
pizza的讀音是：英 ['piːtsə]，美 ['piːtsə]。
n. 比薩餅
例句：The pizza was quartered into six pieces.
翻譯：比薩餅被分成六塊。
短語：street pizza 街頭披薩
披薩的起源
「披薩」由麵包而來，在西方歷史裡麵包作為主食占著一個重要的位置。它在時間的長流里並不是一直不變，而是通過加入不同的食材為了更好的滿足人們的需求和愛好。歷史學家就在義大利撒丁島發現了3000年前類似從麵包到比薩的過渡食品。在古希臘也多次出現餅狀麵包 πλακοῦς （plakous，還有 πλακοῦντος - plakountos）加入各種香料，其中就有蒜和蔥。
還有波斯人，一個叫Dario il Grande 的國王（521-486 a.C.）使用石頭烤一種「扁麵包」，裡面加入了乳酪。在西方詩歌Eneide中也出現過最早期的過渡物，它們一般去被稱為「focaccia」（寓意用火烤過的），西方的「coca」（咸甜皆宜），希臘和義大利語的「pita」或土耳其語的「pide」，還有羅馬涅的「piadina」。然後還有其他國家也出現過類似的食品。
⑨ 三文治和三明治有什麼不同
在材料和做法上沒有什麼不同，僅僅只是各地的叫法不一樣而已。
三明治，是一種典型的西方食品，以兩片麵包夾幾片肉和乳酪、各種調料製作而成，吃法簡便，廣泛流行於西方各國。
三文治的叫法流行與廣東、廣西以及港澳，就是英文Sandwich的音譯。其他地方稱為三明治。
食用小貼士
微波爐烹調指示：
1. 打開外包裝袋，將漢堡（連墊紙、托盒）放進微波爐中。
2. 用高火加熱1分30秒鍾（冷凍情況）或1分鍾（冷藏情況）。
註：冷凍狀態下開始加熱，口感最佳；視微波爐功率不同，可適當調整時間。
溫馨提示：微波後產品中心溫度高小心燙傷，建議放置微冷後再食用。
(9)英語單詞focaccia怎麼讀擴展閱讀：
三明治的歷史發展：
Sandwich的歷史幾乎和蛋糕一樣古老，只是最初似乎沒有一個特定的名字而已，關於sandwich的來歷，還有一個有趣的故事呢。
sandwich本來是英國東南部一個不出名的小鎮，鎮上有一位Earl of Sandwich名叫John Montagu，他是個酷愛玩紙牌的人，他整天沉溺於紙牌游戲中，已經到了廢寢忘食的地步。僕人很難侍候他的飲食，便將一些菜餚、雞蛋和臘腸夾在兩片麵包之間，讓他邊玩牌邊吃飯。
沒想到Montagu見了這種食品大喜，並隨口就把它稱作「sandwich」，以後餓了就喊：「拿sandwich來！」其他賭徒也爭相仿效，玩牌時都吃起sandwich來。不久，sandwich就傳遍了英倫三島，並傳到了歐洲大陸，後來又傳到了美國。
如今的sandwich已不再像當初那樣品種單一，它已經發展了許多新品種。例如，有夾雞或火雞肉片、鹹肉、萵苣、番茄的「夜總會sandwich」，有夾咸牛肉、瑞士乳酪、泡菜並用俄式澆頭蓋在黑麵包片上的「勞本sandwich」，有夾魚醬、黃瓜、水芹菜、西紅柿的「飲茶專用sandwich」等等。
在法國，製作sandwich時往往已不用麵包片，而是改用麵包卷或面卷。以法國長棍製成的Sandwich還被稱為「潛艇包」！
在西方所有食譜中，任何一種麵包或面卷，任何一種便於食用的食品，都可製成三明治。
在美國，小麵包夾牛肉的「熱三明治」 是最常見的營養快餐；夾花生醬和果凍的三明治，是小學生的主要食品；夾雞或火雞肉片、鹹肉、萵苣、番茄的「夜總會三明治」，夾腌牛肉、瑞士奶 酪、泡菜，並用俄式澆頭蓋在黑麵包上烤熱食用的「勞本三明治」，價格較貴，主要在高檔飯店和舞廳出售。
在英國，用魚醬、黃瓜、水芹菜、西紅柿夾在薄面片中的三明治，是飲茶專用的。在北歐斯堪的那維亞諸國，三明治已無上面一層，而以精緻的魚、肉片和沙拉覆蓋。
⑩ 用英語介紹美食，急求!!!!
Japanese food emphasizes pure, clean flavors, and spices are used rarely. Due to influences from Buddhism, meals are made up of foods with five different colors and flavors. The five flavors included are sweet, spicy, salty, bitter and sour. The five colors included are yellow, black, white, green, and red. Meals are also meant to balance and create harmony between the artistic presentation of the food, the selection of the serving piece, and the taste of the food itself. Meals are to be eaten slowly. Noodles in soups and salads are common for lunch. Hashi, or chopsticks are used to eat food in Japan.
Some traditional Japanese foods are, sushi, steamed vegetables, rice and green tea. Fugu is a poisonous puffer fish that is a delicacy. When properly prepared, the toxins in fugu create a tingling effect after being eaten. Foods are also prepared seasonally. In winter, mandarin oranges are common. Cherry-blossom rice is prepared ring spring and in September, abalone, cucumbers, and bamboo shoots are made.