flavour

简明释义

英[ˈfleɪvə(r)]美[ˈfleɪvər]

n. 特色，特点；调味品，调味香料；<非正式>种类；衍生系统；味，味道

v. 给……调味；使（艺术品、文章等）具有某种特点

复 数 f l a v o u r s

第 三 人 称 单 数 f l a v o u r s

现 在 分 词 f l a v o u r i n g

过 去 式 f l a v o u r e d

过 去 分 词 f l a v o u r e d

英英释义

单词用法

同义词

反义词

例句

1.The ham had a smoky flavour.

这火腿散发着一种烟熏的香味。

2.Cognac is also used to macerate and flavour ingredients and casseroles.

干邑白兰地也用于食材和砂锅炖菜的浸软和提味。

3.Some say they prefer the flavour.

有些人则说他们更喜欢这个口味。

4.This cheese has a soft, mild flavour.

这种奶酪有种柔和的、淡淡的味道。

5.There's no mistaking the eastern flavour of the food.

该食物的东方口味肯定不会错的。

6.Matured over 18 months, this cheese has an open, crumbly texture with a strong flavour.

这种奶酪18个月后发酵成熟，气孔多，组织松脆，味道浓郁。

7.I love the rich chocolate flavour in this cake.

我喜欢这个蛋糕中浓郁的巧克力风味。

8.Can you taste the flavour of garlic in this pasta?

你能尝到这份意大利面中的风味大蒜吗？

9.This ice cream has a unique flavour that I've never had before.

这款冰淇淋有一种我以前从未尝过的独特风味。

10.The flavour of the soup is enhanced by fresh herbs.

新鲜香草增强了汤的风味。

11.She prefers fruity flavours over chocolate ones.

她更喜欢水果风味而不是巧克力的。

作文

The concept of flavour (风味) is an intricate blend of taste, aroma, and texture that defines our culinary experiences. It is not merely about what we perceive on our tongues; it encompasses the entire sensory experience of food. When we think about flavour (风味), we often recall our favorite dishes or the comforting meals from our childhood. Each culture has its unique flavour (风味) profile, shaped by local ingredients, cooking methods, and traditions. For instance, Italian cuisine is known for its rich and robust flavour (风味) combinations, often featuring herbs like basil and oregano, while Japanese cuisine tends to emphasize delicate and subtle flavour (风味) profiles, using ingredients like soy sauce and miso to enhance umami. In addition to cultural influences, the flavour (风味) of a dish can evoke memories and emotions. A simple bowl of chicken soup might remind someone of their grandmother’s kitchen, filling them with warmth and nostalgia. This emotional connection to flavour (风味) is powerful and can transform an ordinary meal into a cherished memory. Moreover, the science behind flavour (风味) is fascinating. The human palate can detect five basic tastes: sweet, sour, salty, bitter, and umami. However, the complexity of flavour (风味) comes from the interaction of these tastes with aromas and textures. When we eat, our sense of smell plays a significant role in how we perceive flavour (风味). This is why food can taste bland when we have a cold; our ability to smell is compromised, affecting our overall experience. In modern gastronomy, chefs are experimenting with flavour (风味) in innovative ways. Molecular gastronomy, for example, allows chefs to manipulate the physical and chemical properties of ingredients to create new flavour (风味) experiences. Techniques such as spherification or foaming can introduce unexpected elements to familiar dishes, surprising diners and elevating their perception of flavour (风味). Additionally, the rise of global cuisine has broadened our understanding of flavour (风味). With the accessibility of international ingredients, home cooks can now experiment with spices and techniques from around the world. This fusion of flavour (风味) profiles leads to exciting culinary creations, such as Korean tacos or sushi burritos, showcasing how diverse influences can come together to create something entirely new. In conclusion, flavour (风味) is a multifaceted aspect of our culinary experiences that goes beyond mere taste. It involves a combination of sensory perceptions, cultural influences, and emotional connections. As we continue to explore and innovate within the realm of food, our appreciation for flavour (风味) will only deepen, enriching our lives and our palates. Whether we are enjoying a simple meal at home or dining at a fine restaurant, the flavour (风味) of our food has the power to connect us to our past, to each other, and to the world around us.

‘风味’的概念是味道、香气和质地的复杂融合，它定义了我们的烹饪体验。它不仅仅关乎我们在舌头上感知到的东西；它包含了食物的整个感官体验。当我们想到‘风味’时，我们常常回忆起自己最喜欢的菜肴或童年时光的舒适餐点。每种文化都有其独特的‘风味’特征，这些特征由当地的食材、烹饪方法和传统所塑造。例如，意大利菜以其丰富而浓郁的‘风味’组合而闻名，通常使用罗勒和牛至等香草，而日本料理则强调细腻和微妙的‘风味’特征，使用酱油和味噌等食材来增强鲜味。 除了文化影响外，菜肴的‘风味’还可以唤起记忆和情感。一碗简单的鸡汤可能会让某人想起祖母的厨房，带给他们温暖和怀旧。这种与‘风味’的情感联系是强大的，可以将普通的一餐转变为珍贵的回忆。 此外，‘风味’背后的科学也是迷人的。人类的味觉可以检测到五种基本味道：甜、酸、咸、苦和鲜。然而，‘风味’的复杂性来自于这些味道与香气和质地的相互作用。当我们吃东西时，我们的嗅觉在感知‘风味’中起着重要作用。这就是为什么当我们感冒时，食物可能尝起来平淡无味；我们的嗅觉受到影响，影响了我们的整体体验。 在现代美食中，厨师们正在以创新的方式实验‘风味’。分子美食学，例如，允许厨师操纵食材的物理和化学特性，以创造新的‘风味’体验。球形化或泡沫化等技术可以为熟悉的菜肴引入意想不到的元素，给食客带来惊喜，提升他们对‘风味’的感知。 此外，全球美食的兴起拓宽了我们对‘风味’的理解。随着国际食材的可获得性，家庭厨师现在可以尝试来自世界各地的香料和技术。这种‘风味’特征的融合导致了令人兴奋的烹饪创作，如韩式玉米饼或寿司卷，展示了多样化影响如何结合在一起创造出全新的东西。 总之，‘风味’是我们烹饪体验的一个多方面的方面，超越了单纯的味道。它涉及感官感知、文化影响和情感联系的结合。随着我们继续探索和创新食品领域，我们对‘风味’的欣赏将不断加深，丰富我们的生活和味蕾。无论是在家享用简单的餐点，还是在高档餐厅用餐，食物的‘风味’都有能力将我们与过去、彼此以及周围的世界连接起来。