Korean foods are definitely different from foods elsewhere in the The one attribute which stands out the most is The other is that many dishes are served at room temperature(yest some are served boiling hot) Korean food has a distinctive flavor, with the use of various vegetables and spices to complement the Hanjongshik (한정식) literally means "full course Korean meal" which consists of grilled fish, steamed short ribs, and multiple side The usual Korean meal is rather elaborate when served in a restaurant even if defined only by the quantity The staple of the Korean diet is kimchi (김치) It has become, through tradition and enduring style, almost a religious activity to Kimjang (김장), which occurs in the autumn harvest season, is the most important annual social event of Korea, at which time the dish is composed in great The ingredients are trucked in in huge The women gather in groups to spend hours cutting, washing and salting the cabbage and white Then they are dosed with red pepper, then garlicked and The concoction is then buried in huge earthenware crocks to keep it fresh yet fermenting though the winter By the time comes to feast upon the final product, it is fiery Some kimchi is milder, such as a light brine kimchi, usually prepared in the summer months when kimchi is difficult to retain its There is also a type of light kimchi soup, fermented water with vegetables which is usually served aside a variety of other side Numerous meat dishes are The most popular of these is pulgogi (불고기), or "fire beef," which can be thinly sliced marinated beef, marinated ribs, unmarinated sliced beef or unmarinated sliced Some call it barbecued beef, and is appreciated by many Western It is broiled in a convex slotted brazier with a catcher for collecting the rich juices which can be made into a delicious soup after the Kalbi (갈비), steamed or broiled marinated beef or pork short ribs, is also quite popular, and is more tender than Shinsillo is a delicious mixture of meat, fish, vegetables and bean It is served simmered in a beef broth over a charcoal broiler with a small It is also sometimes served with eggs and gingko Pibimbap (비빔밥) is made from cooked rice mixed with bits of meat, seasoned vegetables, and It is sometimes prepared with koch'ujang (고추장), a red pepper Genghis Khan is made from thin slices of beef cooked in a broth mixed with vegetables, herbs, and Broiled to-mi (도미) is red snapper served with sweet and sour Other popular dishes are takmokam, stewed chicken; sojum kui, beef pieces barbecued on an iron-hot plate then dipped in salt and pepper; and kimpap (김밥), chopped meat and vegetables wrapped in rice and dried seaweed, usually served with a bowl of soup and pickled Vegetable dishes are also very popular in K In fact, rice is meant to be the main course of a meal, and the additional foods are intended to enhance its Naengmyon (냉면) is a single, independent dish of cold noodles, and jajangmyon (짜장면, 자장면) is noodles with black Mandu (만두) is steamed Soups (국) in Korea vary in taste and Maeuntang (매운탕) is a spicy, hot seafood soup that usually includes white fish, vegetables, soybean curd, red pepper powder, and a poached Twoenjang-guk (된장국) is a fermented soybean paste soup with shortnecked clams in its Miyok-guk (미역국) is a vegetable soup prepared with dried spinach, sliced radish, or dried Also popular is a light broth boiled from highly seasoned dried The herbs and spices which give Korean meals such a delicious flavor also carry medicinal Mugworts, aralia shoots, sowthistle, and shepherd's purse are eaten in the meal to help cool or warm the head and Additionally, kimchi is a valuable source of vitamin CKorean food, whether a spicy hot kimchi or a mild dish of cold naengmyon, is characteristic of Korean The serving style of multiple side dishes and at-your-table cooking creates a warm, homely The long and thorough preparation makes the taste completely fill a dish, through the broth cooking and Korean food is in a class by 中文：韩国食物是绝对不同的食物在世界其他地方。最突出的一个属性是辣的。另一个是许多菜肴在室温(是的有些滚烫的服务)。韩国食物有独特的风味,使用各种蔬菜和香料来补充肉类。Hanjongshik(한정식)的字面意思是“完整疗程韩餐”的烤鱼,蒸排骨,和多个配菜。通常的韩餐而精心设计曾在一家餐馆即使只有定义数量提供。 朝鲜的主要饮食是泡菜(김치)。它已经成为通过传统和持久的风格,几乎是一个宗教活动做准备。来临之前(김장)发生在秋收季节,韩国是一年一度最重要的社交活动,在这段时间里,这道菜是由大量。在大量的成分是用卡车运。妇女聚集在团体花几个小时切割、清洗和盐白色卷心菜和萝卜。然后他们给红辣椒,然后garlicked和泡菜。然后混合物被埋在巨大的陶缸保持新鲜然而发酵尽管冬季。当盛宴在最终的产品,它是火辣。一些泡菜是温和的,比如淡盐水泡菜,泡菜时通常在夏季准备难以保持其新鲜度。还有一种类型的光泡菜汤,fermen 大量的肉菜。其中最受欢迎的是pulgogi(불고기),或“火牛肉,”可以卤牛肉薄片,卤排骨、unmarinated切牛肉或者unmarinated切片猪肉。有人称之为烧烤牛肉,是许多西方人欣赏。在一个凸槽火盆烤捕手收集丰富的果汁后,可以制成美味的汤。(问갈비)、蒸或烤卤牛肉或猪肉排骨,也很受欢迎,比pulgogi更温柔。Shinsillo是一个美味的肉、鱼、蔬菜和豆腐。它是牛肉汤炖的小烟囱木炭烤焙用具。它有时也配鸡蛋和银杏果仁。 pibimbap(拌饭)is made from cooked rice mixed with vegetables bits of meat、seasoned,and egg。prepared with koch sometimes it is ujang(辣酱“red pepper sauce”、“a)。genghis khan is made from thin slices of beef cooked in a broth mixed with vegetables、herbs、and spices。broiled to - mi(鸡奸snapper red is)served with vegetables一回and sweet。takmokam are dishes popular other kui stewed、sojum;chicken pieces beef、barbecued on an iron - hot发明dipped in salt and pepper then;and kimpap(紫菜包饭)、chopped wrapped vegetables and meat dried seaweed、- in usually and served with a bowl of soup radishes pickled and。vegetable dishes are also very popular in korea”。in fact、rice is meant to be the main course of a meal foods additional and the、enhance flavor its intended are to”。naengmyon(冷面)dish independent、single is a jajangmyon and、noodles cold of、炸酱面（ soups(国情vary in korea)potency and taste in”。maeuntang(独处spicy is a)seafood hot、includes soup that usually soybean、vegetables、“white curd、red pepper powder、and a poached egg。twoenjang - guk(大酱汤)is a fermented soybean paste soup with shortnecked clams in its broth。miyok - guk海带汤(vegetable is a)prepared soup spinach sliced、radish dried with dried seaweed,or。broth light is a popular also seasoned dried boiled from highly anchovies。 药草和香料给韩餐美味的风味也药用价值。Mugworts楤木属芽,苦菜,荠菜吃的这顿饭帮助凉爽或温暖的头部和身体。此外,泡菜是一种宝贵的维生素C的来源。 韩国食物,无论是麻辣泡菜或冷当温和的食物,是韩国的传统特征。的服务风格多种配菜和at-your-table烹饪创建一个温暖的家的感觉。长和充分的准备使口味完全填补菜,汤烹饪和发酵。韩国食物是在类本身。
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《美食与美酒》挺好看的，另外还有《餐饮世界》、《滋味》，这些都是国内比较有名的美食杂志，另外还有《美食堂》、《天下美食》、《食品与生活》、《食品与健康》、《名厨》等等。国外的话有《Taste of Home》（家的滋味）、《Feel Good Food》（享受美食）等出名的英文美食杂志，如果你想顺便学习英语和西餐的话可以看看。
吃的个飞好吧
好，我给你找找
这是英国的 望采纳~~Compared to other European countries, Britain has been criticized for not diet culture; But as Britain join the European Union, the different diet culture has been introduced in the UK, and British consumers in terms of food demand, caused a revolutionary change和其他欧洲国家相比，英国向来被批评为没有饮食文化；不过随着英国加入欧盟之后，不同的饮食文化已被引进了英国，造成英国消费者在食品需求方面，出现了革命性的变化。Compared to other European countries, Britain has been criticized for not diet culture; But as Britain join the European Union, the different diet culture has been introduced in the UK, and British consumers in terms of food demand, caused a revolutionary change简而言之，英国菜制作方式有两种；放入烤箱烤、放入锅里煮。做菜时什么调味品都不放，吃的时候再依个人爱好放些盐、胡椒或芥茉、辣酱油之类。说起来是尊重各人的好恶，却也难免有偷工减料之嫌。不过这的确是英国人喜爱的烹饪方式。Their habits stewed, barbecue, Fried and Fried foods, including For meat, seafood, game cooking also has a unique And they on beef special preferences, such as barbecue beef, when eating is not only the enclosed seasonal vegetables, baked detailed taro, also the steak with a little mustard sauce; On the use of ingredients like butter and liquor; Fresh on spices, cinnamon or other 他们习惯烩、烧烤、煎和油炸食物，甚至包括蔬菜。对肉类、海鲜、野味的烹调也均有独到的方式；而且他们对牛肉类特别偏好，如烧烤牛肉，在食用时不仅附上时令的蔬菜、烤详芋，还会在牛排上加上少许的芥茉酱；在作料的使用上喜好奶油及酒类；在香料上则喜好肉桂等新鲜香料。Dinner for British people and is the most important part in daily life, they choose the meal time is usually late, and ate and drank, chatted, to promote the friendship between have dinner person, but to see they are belong to the autonomy of ethnic groups, a dinner for them may take a few hours!晚餐对英国人来说也是日常生活中最重要的一部份，他们选择的用餐时间通常较晚，而且都是边吃边喝边聊，以促进用餐人之间的情谊，可想见他们是属于极有自主性的民族，一顿晚餐对他们来说可能要花上好几个钟头！Fish and Fried potatoes, this is the "McDonald's", is a kind of cheap and convenient Fish are flatfish, or cod, with French fries dipped in salt or vinegar (many British people use both), is very popular with ordinary 炸鱼及炸马铃薯条，这是英国的“麦当劳”，是一种既便宜又方便的食品。炸鱼多为鲽鱼或鳕鱼，与炸薯条一起沾着盐或醋（不少英国人两者都用）食用，很受普通百姓欢迎。
中央电视台英语节目
太多不好讲，什么等级的？
2012年在比利时布鲁塞尔创立的《MOOD》是第一本将美食与音乐联结在一起的杂志，约翰内斯堡咖啡馆里的乐队主唱、威廉斯堡的炸鸡天堂The Commodore餐厅的主厨都是《MOOD》的关注对象。他们会拜访比利时啤酒、中国城美食背后的创造者们，也会旅行到西班牙最北边寻找音乐和美食的天堂，去英国最神奇的音乐节现场拍摄食物和音乐的碰撞。（其实食物和音乐，一直都是离灵魂最近的。）
《The Gourmand》的灵感来自于城市里不断涌入的餐馆、酒吧、咖啡店和小吃摊位，以及这些新兴的美食据点带来的激动人心的流行文化。《The Gourmand》喜欢发掘最新的餐饮店，将饮食视为一种潮流语言，观察与之相关的现象，并结合艺术以充满创意的手法演绎。（美食从来就是一种艺术，而且是让你瞬间感到幸福的艺术，不行了，我要先去吃点东西，再写）。
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《美食与美酒》中国第一本新消费主义者的享乐杂志。定位于中国最具生活品位和消费能力的读者。我们将国际化资讯与国内编辑力量的完美结合，以赏心悦目的编排、美轮美奂的图片、高水准的生活品位力求打造中国发行量最大及影响力最大的美食与美酒刊物。你可以模仿他写。你可以上如荼杂志网看看别人的杂志是怎样写的，我平时在上面买杂志，他们都写得很好
《 天下美食 》是中国美食家和美食爱好者的美食生活类杂志。《 天下美食 》作为读者的外食圣经，是现代中国生活方式的集中体现。它涵盖所有有关美食生活享乐的内容，包括中国地道美食、中国美食文化、饮食潮流、美酒与饮品、高级餐厅介绍与推荐、高品质餐具、厨具等。《 天下美食 》对美食知识、潮流以及延伸内容做专业报道，对高级餐厅的专业报道，使读者掌握充分资讯，让读者的外食更轻松和有品味。杂志同时传达以美食为载 。天下美食》杂志是由上海寻味传媒集团于2006年投资创办的生活类杂志，也是国内第一本主张由美食进入高品质生活方式的生活类杂志。该杂志创刊以来，一直以“有色、有味、有劲”为编辑方针，同时立足中华美食传统，探索中国人对美食的态度、情感以及各种心理冒险。杂志试图以美食为线索，透析当代中国人的社交圈以及生活方式，为读者描绘出一幅当代中国人美食生活方式的众生态。 2009年9月 《天下美食ZEST》重装上阵 《天下美食》创刊于2006年，最初是由国内资深媒体人、广告人打造的餐饮行业信息传播平台。通过制作最强大的专题内容，满足中国高端人士的阅读需求。 2009年9月，《天下美食FOOD REPORT》全面升级，更名为《天下美食ZEST》。基于专属高品质读者库，针对动态变化的主流生活需求，《天下美食ZEST》聚焦最具中国特色的美食社交方式，主张透过饭局进入活色生香的当代大生活。
《天下美食FOOD REPORT》杂志是由上海寻味传媒集团于2006年投资创办的月刊，（国内统一刊号：CN11-5872/TS国际标准刊号：ISSN1671-8542邮发代号：80-911），也是国内第一本主张由美食进入高品质生活方式的生活类杂志。该杂志创刊以来，一直以“有色、有味、有劲”为编辑方针，同时立足中华美食传统，探索中国人对美食的态度、情感以及各种心理冒险。杂志试图以美食为线索，透析当代中国人的社交圈以及生活方式，为读者描绘出一幅当代中国人美食生活方式的众生态。2009年9月，《天下美食FOOD REPORT》全面升级，更名为《天下美食ZEST》。
中央电视台英语节目
《美食与美酒》挺好看的，另外还有《餐饮世界》、《滋味》，这些都是国内比较有名的美食杂志，另外还有《美食堂》、《天下美食》、《食品与生活》、《食品与健康》、《名厨》等等。国外的话有《Taste of Home》（家的滋味）、《Feel Good Food》（享受美食）等出名的英文美食杂志，如果你想顺便学习英语和西餐的话可以看看。
《YUM Magazine》 这本杂志传达了一种现代、摩登、极简的生活态度，《Sweet Paul》 Sweet Paul的风格比较田园风和很有家居感。