英语单词focaccia怎么读
① 谁有英语中从意大利语转换而来的外来词
给几个吧：
alfresco户外的，露天的
bravura优秀演技，精彩片段
focaccia意大利扁面包
imbroglio误解，纠葛
inamorata情人，情妇
manifesto宣言
panache虚饰，华丽，神韵
punctilio细微末节，拘泥形式
vendetta世仇
英语作文：版 披萨权.
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 第一个字母是f,第二个是o,第四个是a,有哪些单词
4个字母的,只要一个fora, 否则答案不止一个， 有关的词及相关的变化，比如＋s, +ing, +ly等变形，罗列如下：
focaccia - 香草橄榄油面包 （传统意大利的面包）
focaccias
focal - 焦点的
(补在后面的评论里了,网络抽风,就是发布不了....)
folacin - 叶酸
folacins
folate
folates
fora - 论坛；（罗马） 法庭 (forum的复数)
forage － 牛马饲料， 寻找粮草（觅食）
foraged
forager
foragers
forages
foraging
foram － 有孔虫 （一种海洋微生物）
forams
foraminifer
foraminifera
foraminiferal
foraminiferan
foraminiferans
foraminifers
foramen - 小孔 （尤指头盖骨上的）
foramens
foramina
foraminal
foraminous
foray － 突袭， 冒险， 劫掠
forayed
forayer
forayers
foraying
forays
④ 用英语介绍美食, 急求一篇用英语介绍意大利美食和日本美食的文章,口语式的
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 贝果英语怎么样
北京贝果英语（Big English Globe），是专为3-12岁中国儿童提供系统化的英语学习体系，此体系同步于全球“英语为第二外语”的儿童教育标准。
贝果英语 通过语言、阅读、科学、艺术4大版块，提升孩子5大能力，培养能适应21世纪挑战的未来小公民
目前已覆盖全国26个城市，服务5家直营校、60多家授权校。是一家非常棒的机构哦
⑥ 《旅行青蛙》里的“蛙儿子”，每天吃的都是什么
截止发稿，我儿“”（全名其实是：）还在楼上假装复习。你倒是给我出去浪啊死衰仔！！！
*文章为作者独立观点，不代表虎嗅网立场
标题文字内容描述.
虎Cares
Nexstand便携可升降笔记本电脑支架
是你百元内的不二之选
用一次按摩的钱，换一个长久健康的颈椎
老铁，请照顾好你的老腰
⑦ 跪求介绍Pizza,Pasta和提拉米苏的英语文章~
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怎么读
pizza的读音是：英 ['piːtsə]，美 ['piːtsə]。
n. 比萨饼
例句：The pizza was quartered into six pieces.
翻译：比萨饼被分成六块。
短语：street pizza 街头披萨
披萨的起源
“披萨”由面包而来，在西方历史里面包作为主食占着一个重要的位置。它在时间的长流里并不是一直不变，而是通过加入不同的食材为了更好的满足人们的需求和爱好。历史学家就在意大利撒丁岛发现了3000年前类似从面包到比萨的过渡食品。在古希腊也多次出现饼状面包 πλακοῦς （plakous，还有 πλακοῦντος - plakountos）加入各种香料，其中就有蒜和葱。
还有波斯人，一个叫Dario il Grande 的国王（521-486 a.C.）使用石头烤一种“扁面包”，里面加入了奶酪。在西方诗歌Eneide中也出现过最早期的过渡物，它们一般去被称为“focaccia”（寓意用火烤过的），西方的“coca”（咸甜皆宜），希腊和意大利语的“pita”或土耳其语的“pide”，还有罗马涅的“piadina”。然后还有其他国家也出现过类似的食品。
⑨ 三文治和三明治有什么不同
在材料和做法上没有什么不同，仅仅只是各地的叫法不一样而已。
三明治，是一种典型的西方食品，以两片面包夹几片肉和奶酪、各种调料制作而成，吃法简便，广泛流行于西方各国。
三文治的叫法流行与广东、广西以及港澳，就是英文Sandwich的音译。其他地方称为三明治。
食用小贴士
微波炉烹调指示：
1. 打开外包装袋，将汉堡（连垫纸、托盒）放进微波炉中。
2. 用高火加热1分30秒钟（冷冻情况）或1分钟（冷藏情况）。
注：冷冻状态下开始加热，口感最佳；视微波炉功率不同，可适当调整时间。
温馨提示：微波后产品中心温度高小心烫伤，建议放置微冷后再食用。
(9)英语单词focaccia怎么读扩展阅读：
三明治的历史发展：
Sandwich的历史几乎和蛋糕一样古老，只是最初似乎没有一个特定的名字而已，关于sandwich的来历，还有一个有趣的故事呢。
sandwich本来是英国东南部一个不出名的小镇，镇上有一位Earl of Sandwich名叫John Montagu，他是个酷爱玩纸牌的人，他整天沉溺于纸牌游戏中，已经到了废寝忘食的地步。仆人很难侍候他的饮食，便将一些菜肴、鸡蛋和腊肠夹在两片面包之间，让他边玩牌边吃饭。
没想到Montagu见了这种食品大喜，并随口就把它称作“sandwich”，以后饿了就喊：“拿sandwich来！”其他赌徒也争相仿效，玩牌时都吃起sandwich来。不久，sandwich就传遍了英伦三岛，并传到了欧洲大陆，后来又传到了美国。
如今的sandwich已不再像当初那样品种单一，它已经发展了许多新品种。例如，有夹鸡或火鸡肉片、咸肉、莴苣、番茄的“夜总会sandwich”，有夹咸牛肉、瑞士奶酪、泡菜并用俄式浇头盖在黑面包片上的“劳本sandwich”，有夹鱼酱、黄瓜、水芹菜、西红柿的“饮茶专用sandwich”等等。
在法国，制作sandwich时往往已不用面包片，而是改用面包卷或面卷。以法国长棍制成的Sandwich还被称为“潜艇包”！
在西方所有食谱中，任何一种面包或面卷，任何一种便于食用的食品，都可制成三明治。
在美国，小面包夹牛肉的“热三明治” 是最常见的营养快餐；夹花生酱和果冻的三明治，是小学生的主要食品；夹鸡或火鸡肉片、咸肉、莴苣、番茄的“夜总会三明治”，夹腌牛肉、瑞士奶 酪、泡菜，并用俄式浇头盖在黑面包上烤热食用的“劳本三明治”，价格较贵，主要在高档饭店和舞厅出售。
在英国，用鱼酱、黄瓜、水芹菜、西红柿夹在薄面片中的三明治，是饮茶专用的。在北欧斯堪的那维亚诸国，三明治已无上面一层，而以精致的鱼、肉片和沙拉覆盖。
⑩ 用英语介绍美食，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.