披薩的論文

『壹』 關於人們購買pizza的文章 英文

英文維基網路：（網路不讓發維 基 百 科的網址，說是有廣告，暈死！！！辛苦樓主去掉參考資料網址中的中文就行了。。^_^）
Pizza in Brazil

Pizza is a very popular dish in Brazil, brought by Italian immigrants to that country. The best pizzerie are found in Sao Paulo, a city that calls itself "The Pizza Capital of the World", hosting more than 6000 pizza establishments[3] and where more than 1.4 million pizzas are consumed every day.[4] It is said that the first Brazilian pizzas were baked in the Bras district of São Paulo in the early part of the 20th century. Until the 1950s, they were only found in the Italian communities. Since then, pizza became increasingly popular with the rest of the population. The most traditional pizzeria are still found in the Italian neighborhoods, such as the Bexiga/Bela Vista. Many say that the Brazilian pizza is the best outside Italy. Typically, pizzas follow the Neapolitan variety, rather than the Roman one, being thicker and more doughy.

Pizza in Australia

Pizza is popular in Australia, where a significant percentage of the population is of Italian descent.[5] The usual Italian varieties are available, but there is also the Australian, or australiana, which has the usual tomato sauce base and mozzarella cheese with bacon and egg (seen as quintessentially Australian breakfast fare). Prawns are also sometimes used on this style of pizza.

In the 1980s Australian pizza shops and restaurants began selling gourmet pizzas, essentially pizzas with upmarket ingredients such as salmon, dill, bocconcini, tiger prawns, and even such outré toppings as kangaroo, emu and crocodile meats. Wood-fired pizzas, cooked in an impressive-looking ceramic oven heated by wood fuel, are also popular.

Pizza in India

Pizza is a fast emerging fast food in Indian urban areas. With the arrival of pizza brands like Pizza Hut, Domino's and Smoking Joe's etc, Pizza has reached to many cities in India. Pizza is becoming extremely popular among youth in India.[citation needed]

Pizza outlets serve pizzas with several Indian based toppings like Tandoori Chicken and inclusion of Cottage Cheese (Known as Paneer in India). Indian pizzas are generally made more spicy as compared to their western counterparts, to suit Indian taste. Along with Indian variations, more conventional pizzas are also eaten.[

『貳』 寫一篇教別人如何做pizza faces的文章。80字左右

首先用牛奶和雞蛋和面

『叄』 英語文章《HISTORY OF PIZZA》翻譯。急

（必勝客）披薩的起源或者由來。

『肆』 寫一種美食比薩的作文大全600

我最喜愛的就是披薩復，如今的披薩制真可謂是風靡全球，據統計，全球有超過200萬家披薩店，義大利家庭每周也會吃一次披薩。難怪，披薩正以餡料的多樣性和濃濃的中國味，吸引著無數消費者的目光。
披薩的表面是芝士餡料和各種配料，有香腸、雞肉、牛肉等肉類，也有黑橄欖、番茄、菠蘿等豐富的蔬菜和水果。這些配料在芝士拉絲上宛如一個個小精靈在舞蹈，無論是素食比薩還是肉食披薩，它的獨特風味都會讓你著迷。
面餅和普通大餅一樣，但是無論你怎樣吃，都會發現芝士的余香留在了舌尖。各種地區的面餅風味，義大利原味的面餅柔軟，帶著一種芝士的香味；美式鐵盤的面餅香脆可口，更適合喜歡快餐的人們；還有一種芝士卷邊披薩，讓面餅的邊緣的奶香更加濃郁……
這么「中國」的西餐，還真在中國「創」出了一片「天地」。現在披薩也成為了「快餐」，所以無論大街小巷，都有喜歡吃披薩的人，可是作為快餐的它，卻也成為了高雅的代名詞。你看，這「西式大餅」是不是很有魔力？
中西合璧的披薩深受人們的喜愛，它既保留了中國的傳統風味，又讓西方文化完美地展現與此。難怪披薩是我最喜歡的美食。

『伍』 文章翻譯The History Of Pizza翻譯

考慮農民的飯在義大利幾個世紀，我們不能說誰發明了第一塊披薩餅。食物歷史學家都認為像比薩餅菜是由許多人在地中海吃過includingyour希臘人和埃及人。

然而，現代比薩完美2歸功於那不勒斯2麵包師拉斐爾埃斯波西托。在1889年，埃斯波西托誰擁有一家餐廳叫披薩迪彼得羅出爐的他所謂的「比薩」，特別是義大利國王翁貝托一世和王後瑪格麗特的訪問。

在北美的第一個比薩餅店在1905年由加圖索隆巴迪說531/3春街在紐約市被打開了。

第一個「必勝客」連鎖比薩餅餐館出現了美國哼了20世紀30年代。

冷凍比薩餅發明了羅斯Totino

『陸』 比薩餅的發展史

92年前，傑納羅·隆巴蒂迪在紐約小義大利的斯普林街開設了美國第一家有營業執照的比薩餅店。時至今日，美國已有6?郾1萬個比薩餅餐館，數量之多超過了漢堡包店。在美國的大多數地方，只需打個電話，就能輕輕鬆鬆地吃上比薩餅，有些連鎖店甚至在國際互聯網上接受訂餐。

如今，食品雜貨店裡塞滿了做比薩餅用的面餅和餡料，配好料的冷凍比薩餅更是琳琅滿目。據美國冷凍比薩餅協會統計，在過去六年中，冷凍比薩餅的銷量增加了40％，成為食品雜貨店最熱銷的商品之一。多虧了年輕一代也愛吃比薩餅，使得這種趨勢有增無減。現在，連學校的餐廳也供應比薩餅了。

那麼比薩餅為什麼這么吸引人呢?芽世界上最大的比薩餅連鎖店必勝客的副總裁羅布·道蒂說，他們公司曾經請人類學家來研究這種美食的誘惑力。道蒂說：「他們的結論是，比薩餅有一種力量，因為它是一種簡單的食品，人們經常不用餐具來吃它，而且通常一起分享。從某種意義上講，這是傳統中分食麵包的習俗在現代社會的一種表現形式。調查人員發現，一般的家庭經常每周拿出一個晚上來吃比薩餅，這時，大家放慢生活的節奏，重新加強家庭成員之間的聯系。」

也許的確如此。但是，還是讓我們看看基本的事實吧：比薩餅好吃，比薩餅飽人，比薩餅便宜，比薩餅快捷。因此，比薩餅很符合美國人的飲食文化觀念。

美國人發明了比薩餅的神話仍然在流傳。當然，比薩餅起源於義大利，然而，確實是美國文化對它的鍾愛才使它得以風靡全球。雖然用它果腹的人遠不如吃大米的人多，但它幾乎可以適應任何口味和文化。必勝客就在全球的九十多個國家和地區設有分店。

道蒂說：「顯然，比薩餅這種食物極具靈活性，也受到了普遍的歡迎。在有些地方，人們的正常食譜中沒有乳酪，口味也和美國人截然不同，比如在日本，我們大量使用魷魚和章魚作為比薩餅的餡料；澳大利亞人則大吃特吃烤肉餡的比薩餅，在俄羅斯，我們給顧客上的比薩餅，餡料包括沙丁魚、金槍魚、鯖魚、鮭魚和洋蔥。」而美國人最愛吃的比薩餅餡料一直是義大利香腸。可見，比薩餅簡直是一塊能與你想像得到的所有東西搭配的面餅。有些很好的比薩餅，既沒有一絲乳酪，也沒有一滴番茄醬。

比薩餅的前身在古代就出現了，包括中東的一種皮塔餅，以及從印度到摩洛哥都有的扁平狀加酵粉和作料的麵包。義大利—美國歷史協會認為，駐扎在巴勒斯坦的羅馬外籍軍團士兵最先使用香草和橄欖油為當地不加酵粉的面餅調味。所以有人說，比薩餅之母就是這種被稱為matzoh的無酵餅，至今猶太人過逾越節時仍食用它。

大約一個世紀以後，羅馬的公民也開始吃這種上面抹油、加調料的圓面餅。人們把它稱做focaccia，作為點心或開胃小吃。大約一千年前，這種覆蓋香草和調料、經烘烤的圓面餅在那不勒斯格外流行，picea這個詞也在那不勒斯的方言中出現了。關於這個詞的起源沒有一個確切的說法，語義學家們認為它是由義大利語中一個古老的詞衍化而來的，意思是「拉」或「捏」，這可能是指從烤爐里取出熱麵包的方法。

盡管如此，我們現在所知道的比薩餅直到17世紀晚期才真正出現，這時舊世界裡的歐洲人已經克服了他們對剛發現的新大陸的恐懼。一種原產於秘魯和厄瓜多、拉丁文學名為Lycopersicon escu-lentum（番茄）的植物結出一種肉質肥厚的黃色或紅色果實，當時種植它的主要目的是用於裝飾。在分類學上，它與有毒的顛茄同屬一科，因此人們自然對它充滿了懷疑。

16世紀早期，新大陸的征服者們把番茄帶回了西班牙的老家。直到兩個世紀以後，歐洲人才鼓起勇氣，發現了番茄最終的用途。那不勒斯的農民主要以麵包為生，很少吃其他食物，是他們首先把這種新作料加到了圓麵包上。

盡管旅行者們經常到那不勒斯的貧困地區去品嘗比薩餅，它卻仍是一種農家食品。但是到了1830年，隨著世界上第一家真正的比薩餅店的開張，它的地位提高了。這家餅店名叫Port』Alba，這里的比薩餅是在烤爐里烘製的，爐膛用維蘇威火山的熔岩砌成，這家餐館很快就被文人雅士們所接納。

現代比薩餅出現於1889年，當時義大利國王昂伯托一世的妻子瑪格麗塔王後到那不勒斯來視察，要求Pietro il Pizzaiolo餐館的老闆拉斐爾·埃斯波西托為她准備一種特別的食品。還有什麼比包含義大利國旗顏色的比薩餅更合適呢?芽埃斯波西托用番茄作紅色，用紫蘇作綠色，並用一種以前從沒用過的作料作白色——這就是用水牛奶製成的莫扎里拉乳酪。事實證明，這種比薩餅深得王後的歡心，也受到了埃斯波西托餐館的常客們的歡迎。

20世紀到來時，在美國東海岸定居的那不勒斯移民可能就開始在家裡製作比薩餅了。他們使用的是容易找到的作料，因為水牛很稀少，他們就用家牛奶製成的乳酪，並用當地oregano香菜代替老家的marjoram香菜，烹制了車輪一樣大的比薩餅。

二戰結束前，在義大利人聚居區以外還很少見到比薩餅。一些美國大兵曾在那不勒斯及其附近服役，回國後他們渴望吃上比薩餅。他們的熱情也感染了親朋好友，產生了對比薩餅的需求。比薩餅熱潮開始席捲美國。

在紐約，人們擠在比薩餅店的外面，爭相觀看廚師把面餅高高地拋到空中。在電視的黃金時代，田納西·歐尼·福特把一位名叫奧爾多·福米卡的廚師搬上熒屏，表演製作比薩餅的高超技藝。

非義大利人也開始擁入比薩餅店，這其中包括弗蘭克·皮普的那不勒斯比薩餅店。它於1925年開張，地處康涅狄格州的紐黑文，成了耶魯大學學生以及其他人流連的著名餐館。

弗蘭克·皮普的比薩餅店沒有什麼裝飾，連菜單也沒有，可供選擇的比薩餅名稱寫在一塊公告牌上。這里仍然用巨大的磚烤爐烘製比薩餅，爐子下面的小門有時還往外掉煤。用煤火加熱比用木頭或煤氣更均勻，使面餅脆而不焦，恰到好處。

每到星期五和星期六，弗蘭克·皮普的餅店外面就排起長蛇般的隊伍，人們流著口水盼望買到當地人最愛吃的比薩餅：超薄面餅，配以白蛤肉和鹹肉，再撒上義大利的巴馬乾酪。有時候，當餅店掛出「今晚蛤肉售完」的牌子時，人群中就發出一片嘆息，排隊的人們也走掉一半。

在五六十年代，比薩餅店還不多，如果誰家的附近有個餅店，那就算很幸運了，那時候，大家還覺得比薩餅是一種「外國食品」。

與此同時，比薩餅的變種也在產生。傳統的那不勒斯比薩餅面餅很薄，很少使用番茄醬。40年代，芝加哥烏諾比薩餅店的艾克·蘇維爾和里克·里卡多創造了「芝加哥風味」比薩餅，它的面餅厚達一英寸，是用平底鍋製作的。所謂「西西里風味」比薩餅，也屬松厚型面餅，也是用平底鍋製作，但一般不切成扇形，而是切成長方形或正方形。根據美國全國餐館聯合會的統計，薄脆型面餅佔比薩餅總數的61％，松厚型面餅佔28％，其餘11％則是超薄型面餅。

每一種風味的比薩餅都有其追隨者，他們都有自己固定的選擇，而且堅持認為自己吃的那種是最好的。今天，比薩餅在美國每年的銷售額已達320億美元，算是一個很大的行業了，因此，有足夠的選擇來滿足每一種口味。

可是，並不是所有的人都喜歡這種創造性。兩年前，一個代表團從比薩餅的故鄉那不勒斯來到美國，鑒定哪些是真正的比薩餅，哪些不是。根據那不勒斯比薩餅協會的標准，面必須用手揉，烤爐必須用磚或類似材料砌成，用木頭作燃料，面餅必須熟透，但表面不能有硬皮，面餅的邊緣要高而柔軟。在那不勒斯，比薩餅的質量主要取決於面餅。

但是，就是在那不勒斯，對這個標准也有爭議。應該市的要求，營養學教授卡洛·曼戈尼作了一番調查研究後，寫出了長達42頁的論文，為真正的那不勒斯比薩餅下定義。例如，只能使用義大利兩個地區出產的用水牛奶製成的莫扎里拉乳酪，而且製作過程中不能讓乳酪接觸到面餅，否則會發生不良反應。那不勒斯的最終目標是確定一個標准，這樣，出售合格比薩餅的店門口就可以掛上一個標志。如果哪個店敢於藐視傳統，給比薩餅加上諸如菠蘿之類的餡料，那麼就取消它使用合格標志的資格。在美國銷售的比薩餅，幾乎全都明顯地不符合那不勒斯的標准。

傳統的餡料仍然在美國的比薩餅中佔主導地位，這一點可以由莫扎里拉乳酪的銷售量來證實。其中必勝客是全球最大的莫扎里拉乳酪買主，其購買力足以為25萬頭母牛提供「就業機會」。

必勝客是弗蘭克·卡尼和丹·卡尼兩兄弟1958年在堪薩斯州創立的。兩兄弟當時是設在維契托的州立大學學生，他們向母親借了600美元，買了一些二手設備，在維契托一個繁華的十字路口租了一座小樓，就開張了。他們在一塊牌子上寫了Pizza（比薩餅）之後，只剩下寫三個字母的地方，於是他們又寫上Hut?穴小屋?雪，這就是今天著名的「必勝客」了。

兩兄弟幹得有聲有色，很快，他們的比薩餅就在美國、墨西哥、澳大利亞、歐洲和亞洲找到了銷路。必勝客最終被百事可樂公司兼並，現在共有8000多個連鎖店，從科威特到瓜地馬拉，從香港到荷屬安德列斯群島，必勝客的餅店遍布全球，每年的銷售總額超過50億美元。

這樣的數字自然吸引了競爭者。80年代，達美樂異軍突起，靠著保證半小時內把比薩餅送到顧客的家門口創出了名聲。這個戰略很成功，但他們最終還是放棄了半小時承諾，因為送貨的司機老是想著搶在時間前頭，這倒成了一個負擔了。

有一本書，專門收錄關於比薩餅的奇聞軼事。其中的第74個故事是這樣的：60年代，在威斯康星州的麥德福特，羅恩·西麥克和綽號「精氣神」的喬·西科克兄弟倆合開了一間名叫「墓碑踢躂舞」的小酒館，酒館的街對面當然就是一塊墓地。一天晚上，「精氣神」跳搖擺舞時滑了一跤，摔斷了一條腿。不知怎麼，他想在酒館賣比薩餅，就掛著拐杖進了廚房，開始試著配製調味汁和面團。不久，當地的保齡球場和其他酒館就開始訂購他創造的比薩餅。於是，兄弟倆有了新買賣——坐在1959年生產的卡迪拉克轎車後座上出售用乾冰包裹的比薩餅。到了70年代，他們又在麥德福特開設了一家比薩餅廠。盡管競爭激烈，名字很奇怪的「墓碑比薩餅」還是在美國中西部贏得了不少追隨者。

1986年，卡夫食品公司收購了墓碑比薩餅廠。憑借公司雄厚的實力，這個品牌加入了美國最暢銷的冷凍比薩餅的行列，年銷售額超過33億美元。

『柒』 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 「-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.

『捌』 翻譯關於PIZZA的文章

比薩屋
比薩屋是一個國際特許經營連鎖餐廳，總部設在艾迪，德州， [ 1 ]美國內（北部郊區容的達拉斯）提供不同風格的比薩附加菜，包括義大利麵食，水牛翅膀，面餅和大蒜麵包。比薩屋是全球最大的比薩連鎖餐廳，是「超棒」公司的附屬公司。 Brands品牌，在100個國家擁有約34000餐廳，配貨單位和書報亭，

『玖』 誰有介紹Pizza Hut的英文文章急需！！！！

Pizza Hut可以參考下：）~~

Pizza Hut franchisees exemplify the entrepreneurial spirit which launched our system back in 1958. Through interest and initiative, the Pizza Hut system was able to develop new territories both in the United States and overseas.

Today, franchisees and joint venture partnerships account for more than half of the Pizza Hut system's total units. Our development on the international front is a good indication of the growth that has characterized our system. Following the opening of the first international restaurant in Canada in 1968, Pizza Hut restaurants quickly appeared in Mexico, South America, Australia, Europe, the Far East and Africa. Today, Pizza Hut operates in more than 100 countries and territories throughout the world.

Pizza Hut® is the family pizza place.
As a matter of fact, we are rooted in family -- literally. Two brothers, mom and $600 turned into the recipe for the world's largest pizza company in 1958, when a family friend with the idea of opening a pizza parlor approached the two college-age brothers in Kansas. The concept was relatively new at the time and the brothers quickly saw the potential of this new enterprise. Borrowing $600 from their mother, they purchased second-hand equipment and rented a small building on a busy intersection in Wichita, Kansas. The result of their efforts was the first Pizza Hut and the foundation for what would become the largest and most successful pizza restaurant in the world.

『拾』 四塊披薩讀後感

一千個讀者有一千個哈姆雷特，自己讀文章讀書的感覺是和別人不一樣的，寫讀後感最好是實際寫自己的感悟。
怎樣寫讀後感：
讀後感就是讀了一本書,一篇文章,一段話,或幾句名言後,把具體感受和得到的啟示寫成的文章.
讀後感的格式（簡單的說）：
第一段 把書中主要內容,加以概括,作者寫了什麼,想表達什麼.
第二段 選擇一個比較重要的點,也可以是自己認為重要的地方,用自己的話加以表達,我覺得哪哪哪比較好,我有什麼樣的看法.
第三段 聯系實際生活,把書里的和生活中的結合起來,抒發下真情實感,生活中怎麼怎麼樣,我覺得怎麼怎麼樣,我學到了什麼.
做到以上3點,那麼這篇讀後感基本就出來了
當然 不一定就三段
中間可以自己分,詳略得當就好
但是 結構層次一定要鮮明,讀和感結合,重點在「感」上.
讀後感通常有三種寫法：一種是縮寫內容提綱,一種是寫閱讀後的體會感想,一種是摘錄好的句子和段落.題目可以用《×××讀後感》,也可以用《讀×××有感》.
首先要審清題目.在寫作時,要分辨什麼是主要的,什麼是次要的,力求做到「讀」能抓住重點,「感」能寫出體會.
其次要選擇材料.讀是寫的基礎,只有讀得認真仔細,才能深入理解文章內容,從而抓住重點,把握文章的思想感情,才能有所感受,有所體會；只有認真讀書才能找到讀感之間的聯系點來,這個點就是文章的中心思想,就是文中點明中心思想的句子.對一篇作品,寫體會時不能面面俱到,應寫自己讀後在思想上、行動上的變化,摘取其中的某一點做文章.
第三,寫讀後感應以所讀作品的內容簡介開頭,然後,再寫體會.原文內容往往用3～4句話概括為宜.結尾也大多再回到所讀的作品上來.要把重點放在「感」字上,切記要聯系自己的生活實際.
最後,寫讀後感的注意事項：①寫讀後感絕不是對原文的抄錄或簡單地復述,不能脫離原文任意發揮,應以寫「體會」為主.②要寫得有真情實感.應是發自內心深處的感受,絕非「檢討書」或「保證書」.③要寫出獨特的新鮮感受,力求有新意的見解來吸引讀者或感染讀者.