法國著名景點美食英文介紹

❶ 求一篇介紹法國或英國美食的英文文章

http://www.helpenglish.net/Article/ShowArticle.asp?ArticleID=301
這篇文章不錯專屬

❷ 巴黎里的美食有哪些，要中文也要英文

可麗餅
可麗餅是法國的傳統小吃，基本上有咸、甜兩種口味。如果你到傳統可麗餅小攤點餐，主餐就是咸可麗餅，甜點就是甜可麗餅，飲料當然是配上最有地方色彩的蘋果酒。可麗餅的材料相當簡單，餅皮不外是麵粉、水、雞蛋和奶油，有的還加入少許啤酒酵母增添香氣。
帕尼尼
帕尼尼這種長條形的義大利三明治是義大利人繼披薩之後，征服挑嘴的法國人的另一項簡便輕食。它是一條長形的白麵包夾餡，和法國長棍麵包做的三明治有點像。餡料選擇也不少，想吃清淡一點的，可以點馬茲瑞拉起司夾西紅柿。肉食主義者的選擇從牛肉、雞肉、羊肉、煙熏臘腸到類似麥當勞的煎牛肉餅都應有盡
卡蘇萊cassoulet
卡蘇萊相傳是英法百年戰爭的時候，受困的居民把僅剩的材料全放入鍋里燉煮意外發現的美味。一時間，卡蘇萊的香味彌漫全城，振奮人心。這是一道主要用鴨腿香腸大白扁豆等燉煮的農家菜，後來在法國料理大師們的精心烹調下變為豐富多彩的美味佳餚。
乳酪火鍋
傳統的薩瓦火鍋是用高山乳酪配以白酒在鍋中煮沸，直到乳酪完全溶解，就可以用麵包片蘸著香濃的火鍋湯開始大快朵頤了。不同的地區會用不同的乳酪來製作這道法式名菜，因此在法國各地您都能品嘗到地道的卻又味道各異的乳酪火鍋。
法式蝸牛
法國蝸牛是法國著名的菜餚，要烹制好它可不是一件容易的事。法國人每年大約要食用3500噸的蝸牛，在重大的節日里，特別是在聖誕節，蝸牛更是不可缺少的菜式。
馬卡龍
馬卡龍作為法式點心的代表，擁有酥鬆的外皮和柔滑的內里。而且處在一片甜膩過頭的甜品中，絕大部分的馬卡龍還算是誰都能接受的甜度，熱量也可以包容。如果喜愛甜品的話，務必請試一試。

❸ 法國美食英文簡介！

French Food Culture

Culture of French Food

French cuisine is extremely diverse, with only the Chinese having similar variety in their food. This variety is supported by the French passion for good food in all its forms, France's extraordinary range of different geographies and climates which support the local proction of all types of ingredients, and France's long and varied history. In many ways, an understanding of the culture of French food is an understanding of France itself.

Meals range from the very basic, such as the traditional baguette plus cheese plus inexpensive wine, to very elaborate affairs than can involve a dozen courses and different wines consumed over several hours. Obviously, the latter type of dining is exceptional for most people. However, it is this more sophisticated dining which is typically found in "French restaurants" outside France, giving many foreigners the mistaken impression that French food is heavy and complicated. In fact, much of the French cuisine is fairly simple, relying on high quality fresh ingredients and loving preparation rather than complex recipes.

It is common in much of France to take a two hour break for lunch, with many working parents (particularly in villages and smaller towns) returning home for lunch. In some areas, mainly in the south of France, even longer lunch breaks are taken. Due to the long lunch break, businesses which close for this period typically reopen around 2PM or so and then stay open until about 7PM.

Regional influences on French food

Almost all the famous French dishes are regional specialities, some of which have become popular throughout France (such as Coq au Vin and Foie Gras) while others are mainly enjoyed in the regions in which they originate. Although regional specialities are often offered throughout France, the quality of ingredients and preparation is often superior in their region of origin.

Each region, in addition to boasting local specialities, also has a general style of cooking and choice of ingredients. For example, in Provence the food typically features olive oil, herbs and tomatoes. The evolution of regional cooking styles has been influenced by:

Local availability. The French, a nation of gourmets, know that the best food is made from local ingredients, which are fresher and of better quality than items which have been transported long distances. Consequently, coastal regions (such as Brittany and Normandy, on the northwest coast of France) will favour sea fish and will use it more often and in more varied ways than inland areas. Likewise, areas where fruit or herbs grow easily, will incorporate these into their local cuisine.

Neighbouring countries and immigration. Areas of France which border on other countries have incorporated some of the cuisine of their neighbours. It is not surprising to find Italian dishes near the Italian border. More notably, the French region of Alsace is similar to Germany in its food (sauerkraut is popular) and wine, partly e to it currently bordering on Germany and partly e to it having been part of Germany at various points in its history (the border has moved back and forth with various wars). In parts of the south which have a large North African immigrant population one can enjoy the cuisine which they have imported from their original countries.

History and economic conditions. The culture, lifestyle and economic conditions over a long period of time have formed the development of local food traditions. The rich meat dishes and cream sauces of Burgundy are not only e to Burgundian excellence in raising cattle, but in large part to the economic prosperity of this region over several centuries. On the other hand, mountain regions excel in firm cheeses, which allow food to be preserved over the long and difficult winters, and can be proced from mountain livestock which historically were the main means of support for many families in economically limited areas.

In all parts of France one will find a range of dishes, both in restaurants and in homes, which extends far beyond the regional specialities. However, in much of France the regional influences in terms of ingredients and cooking are marked. The most available food and the best cooking tend to be those proced from local ingredients and using local recipes. Therefore, the decision of where to visit or live in France tends to influence which types of food one will enjoy.

The French Mediterranean uses olive oil, herbs and tomatoes in many of its dishes. The cuisine of northwest France uses butter, soured cream (crè fraiche) and apples. The cuisine of northeast France (Alsace, and to a lesser extent Lorraine) has a strong German influence which includes beer and sauerkraut. Throughout the south in general there tends to be more use of vegetables and fruit (in part e to the favourable climate). Near the Atlantic coast and the Mediterranean there is a greater consumption of sea food, while inland areas favoured by rivers (e.g. the Loire valley) use more fresh water fish.

The Italian connection

Any discussion of the influences on French cuisine would be incomplete with recognising the historical contribution of Italy to the development of French cooking. In 1533, Catherine De Medicis (a Florentine princess) married Henry c d'Orleans (who became King Henry II or France). At this point, France was not know for its food or food culture. Catherine brought an entourage of Italian chefs with her to France, who introced to France a variety of dishes, food preparation and dining practices. Although France and Italy obviously have evolved very different food cultures, both before and since this contribution, much of France's current food culture can be traced back to this time.

Cooking styles

Every region of France has its own distinctive traditions in terms of ingredients and preparation (see France Regions for further information). On top of this, there are three general approaches which compete with each other:

Classical French cuisine (also known in France as cuisine bourgeoise). This includes all the classical French dishes which were at one time regional, but are no longer specifically regional. Food is rich and filling, with many dishes using cream-based sauces.

Haute cuisine is classical French cuisine taken to its most sophisticated and extreme. Food is elegant, elaborate and generally rich. Meals tend to be heavy, especially e to the use of cream and either large portions or many smaller portions. There is a strong emphasis on presentation (in particular, vegetables tend to be cut with compulsive precision and uniformity). The finest ingredients are used, and the meal is correspondingly expensive.

Cuisine Nouvelle. This style developed in the 1970s, as a reaction against the classical school of cooking. The food is simpler and lighter. Portions are smaller and less rich; the heavy cream sauces of the classical approach are particularly avoided. Cooking is less elaborate and quicker, with more emphasis on local and seasonal ingredients.

Cuisine terroir. This focuses on regional specialities and is somewhat more rustic in nature. Local proce and food traditions are the main focus.

Each of these three traditions are strongly represented in France, with each having its supporters and specialist restaurants. At the moment, Cuisine Nouvelle is less popular than it was, while Cuisine terroir has grown in popularity in recent years.

Wine and cheese

Aside from bread and water, the most common accompaniments to a French meal are wine and cheese. Unlike other countries, in France wine is considered a standard part of everyday meals, and is neither expensive nor reserved for special occasions. With everyday meals, ordinary wines are served, although it is expected that the style of wine match the style of food (see French Wine for further information).

In addition to its use in cooking, cheese is often served as a course in itself. In this case, it is served after the main meal but before dessert. This typically consists of a platter with three or four different cheeses, from which guests can slice pieces according to their preferences. Sliced bread (e.g. slices of a baguette) are typically provided at the same time.

Restaurant guides

The most famous and successful restaurant guide in France is the Michelin Guide Rouge, which has approximately 50% market share. It has enormous influence; the award of a single star by the Guide Rouge to a restaurant can add 25% to its turnover and the loss of a star can mean financial ruin for a restaurant.

The Guide Rouge is both a restaurant guide and a hotel guide, although its better known for the former. For the towns in the Guide Rouge there is a list of the main tourist attractions and for the larger towns there is a map. In addition to having one in the house it is handy to have one in the car (e.g. if you are unexpectedly delayed on a journey and need to find a good local restaurant).

Although the Guide Rouge does not provide exact details on the criteria they use for rating restaurants, there are a number of factors beside the quality of food: service, atmosphere and value are some of the other considerations. This perhaps explains our experience that not all restaurants with the same overall rating have the same quality of food, one restaurant may have tremendous atmosphere and average food while another with the same rating may have exceptional food but little atmosphere. The Guide Rouge sometimes makes a few comments under a recommended restaurant; these are worth reading as they give an indication of what aspect of the restaurant impressed the reviewer. The comments sometimes note specialities of the house, which are often the best items on the menu.

❹ 求美國特色美食的英文介紹

1、Turcken

Turcken is the most creative American native food. Some Americans also add some melted cheese procts to their tastes.

（Turcken是最具創意的美國本土食物。有些美國人根據自己的口味還會加入一些溶化的乳酪製品。）

This dish is usually eaten in some grand festivals in the United States, like the National Day of the United States (July 4 every year), Thanksgiving, Christmas.

（這道菜通常是在美國的一些盛大節日里才吃得到，像美國的國慶日（每年7月4日）、感恩節、聖誕節。）

❺ 用英語介紹法國的食物，要有中英文對照謝謝了各位！！

Food Culture in France 法國食品文化
Food Culture in France (Food Culture around the World)
By Julia Abramson

Publisher: Greenwood Press
Number Of Pages: 224
Publication Date: 2006-11-30
ISBN-10 / ASIN: 0313327971
ISBN-13 / EAN: 9780313327971
Binding: Hardcover

Proct Description:

French cooking has been seen as the pinnacle of gastronomy. Food Culture in France provides an accessible tour of haute cuisine but also mainly the everyday food culture that sustains the populace. It illuminates the French way of life as well as showing what the popular cooking shows, such as Julia Child's, were based on. Readers will find the basics discussed in narrative chapters on food history, major foods and ingredients, cooking, typical meals, eating out, and diet and health. The information-packed volume is also indispensable for learning about regional cultivation and specialties that France is so famous for. The French appreciation for seasonal food is illuminated in descriptions of shopping, cooking, and eating habits. All students of French culture and language and Francophiles will benefit from the overview presented here

這個不行就用這個

baguette（長棍麵包），croissant(羊角麵包），bordeau 葡萄酒，鵝肝醬
法國香檳(產自法國香檳地區)及各式紅白葡萄酒(Bordeaux 和 Burgundy 是著名產地)、各式乳酪、白酒煨雞、紅酒煮牛肉、法式龍蝦、大蒜蝸牛及大蒜田雞腿等。

❻ 法國名菜有中英文介紹

菜名】 法式魚卷
【所屬菜系】 法國名菜
【特點】 咸鮮適口，清香不膩。
【原料】
凈魚肉1250克蔥頭250克芹菜15O克雞蛋100克鹽15克黃油100克胡擻粉少許白蘭地酒25克
【製作過程】
(1)將凈魚切成20片，用肉拍子拍成長方形薄片。 (2)蔥頭、芹菜切絲，用黃油炒至呈黃色，放鹽、胡擻粉調好味，用白蘭地酒烹之，拌上攤好的蛋餅切成的絲。涼後用魚片捲成簡形，疊在器皿內蒸熟即可。

【菜名】 巴黎捲心菜
【所屬菜系】 法國名菜
【特點】 味濃郁香，冷熱均宜，咸香可口。
【原料】
捲心菜1棵，蔥頭1個，香葉I片J香芹1棵，百里香粉5克，大蒜頭2瓣，火腿150克，黃油50克，白色調味汁50克，雞清湯150毫升。精鹽、胡椒粉各適量。
【製作過程】
1．捲心菜切成4塊，剝去外層老葉，焯6分鍾，撈出，控去水分，再切成大塊。 2．黃油入平底鍋，加入蔥頭片，旱芹塊，翻炒5分鍾，倒入捲心菜，改小火，加大蒜瓣、雞清湯、香葉、香芹、百里香粉、用小火煮15分鍾。 3．制出白色調味汁(參看牡蠣湯)，捲心菜絞成菜泥後，再加入場里，倒入白色調味汁，加鹽、胡椒粉。 4．火腿切成薄片後，放入湯內，放入香芹片，烤麵包片單跟，即可。 5．另一種食法，不用烤麵包，用夾心巧克力球、加鹽、奶油少許、胡椒粉，拌勻，一起喝，風味獨道。

【菜名】 雞肉丸於湯
【所屬菜系】 法國名菜
【特點】 味濃清香，鮮美可口，雞香誘人。
【原料】
生雞脯肉100克，土豆75克，胡蘿卜50克，芹菜40克，蔥頭50 克，雞蛋清1個，麵包25克，牛奶150毫升，香葉1片，黃油30克。精鹽、胡椒粉、味精、雞清湯各適量。
【製作過程】
1.先在生雞脯肉上，放上洗凈的蔥頭．30克，用絞肉機絞成細泥，放在一瓷碗中，加入蛋清、牛奶、麵包用水泡軟，加入鹽、味精攪拌均勻成餡。 2．把餡擠成小丸子，雞清湯煮開後，下入丸子，煮熟，撈出。 3．再把煮雞丸子湯過濾干凈，餘下蔥頭去皮與胡蘿卜一同切成片，芹菜摘洗干凈，切成段；土豆洗凈，去皮，切成丁。 4．平底鍋燒熱，化黃油，五成熱翻炒蔥頭片、胡蘿卜片、香葉、炒出香味，然後，倒入過濾後的雞清湯，土豆丁先用雞湯煮一下，再放入小丸子、芹菜末，加精鹽、味精、胡椒粉調好口味，即可。 5．食用時，每份可盛8個小丸子加湯，即可。

❼ 法國的旅遊名勝,當地風俗,美食(英語介紹)

旅遊：France is the most visited country in the world. It has everything that you could ever want to see on your holidays: a great city like Paris, good beaches, more monuments than any other country, lovely nature, incredible mountain scenery; need I go on? France is also a very pleasant place to stay. It has good food, great wines and people enjoy their lives. And the best thing is, maybe apart from Paris, living in France does not have to be expensive. The North
of France consists of the flatlands around the
town of Lille and the Channel. The area will remind visitors in many ways of Belgium and the Netherlands. The Grand' Place in Lille for example is a lot like that of Brussels.

Paris, the city of light and its surroundings are one of the most visited areas. Paris is without a doubt one of the most beautiful cities on the planet. FRANCE TRAVEL INFO
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West of France is turned towards the Atlantic Coast. In the north Normandy & Brittany have rolling hills, sandy beaches and quiet little harbour towns. Normandy & Brittany have a more rugged coast and many neolithic sites. It has quite a distinct atmosphere from the rest of the country; you can still sense the Celtic origin of the region and its inhabitants.

The eastern part of France consists of the Alsace, Lorraine, Franche Comt?and Burgundy regions. The landscape has rolling hills and many beautiful cities, such as Metz, Strasbourg, Nancy and Dijon. This region proces many famous wines, including magnificent pinot noirs and chardonnays valued the world over, as well as the famous "Yellow wine" from the Jura mountain vineyard.

The Center of France is in many ways the most quiet part of France. But the great treasure of this region is the Loire valley , with many great castles and beautiful towns. Chartres with its famous cathedral and Tours rate among the most beautiful French cities.

The Alps are great for skiing in winter and hiking in summer. Albertville, Grenoble and Chamonix have all hosted the Olympic games. But the Alps also have nice towns to visit, such as Chamb閞, Annecy or Grenoble .

The South with its lovely nature, good food, roman ruins and of course the Riviera draws a lot of visitors every year. Towns like Orange, and Arles but also big cities like Marseille and Toulon are must sees. The Provence is dotted with pleasant small villages. In the South west of France the Dordogne is one of the most quintessential French regions. The valley is so pretty, the towns are so cute and the food is so good, that it is hard to believe that the people who live here go somewhere else for their holidays. The Languedoc has its own language and culture. In the south of the Languedoc you find the Pyrenees, a great mountain range separating France from Spain, where you can hike and ski. The towns of Toulouse and Montpellier are nice and the medieval town of Carcassone is a top destination.

美食French Food
French cuisine is extremely diverse, with only the Chinese having similar variety in their food. This variety is supported by the French passion for good food in all its forms, France's extraordinary range of different geographies and climates which support the local proction of all types of ingredients, and France's long and varied history. In many ways, an understanding of the culture of French food is an understanding of France itself.
Meals range from the very basic, such as the traditional baguette plus cheese plus inexpensive wine, to very elaborate affairs than can involve a dozen courses and different wines consumed over several hours. Obviously, the latter type of dining is exceptional for most people. However, it is this more sophisticated dining which is typically found in "French restaurants" outside France, giving many foreigners the mistaken impression that French food is heavy and complicated. In fact, much of the French cuisine is fairly simple, relying on high quality fresh ingredients and loving preparation rather than complex recipes.
It is common in much of France to take a two hour break for lunch, with many working parents (particularly in villages and smaller towns) returning home for lunch. In some areas, mainly in the south of France, even longer lunch breaks are taken. Due to the long lunch break, businesses which close for this period typically reopen around 2PM or so and then stay open until about 7PM.

❽ 求英語文章 介紹法國飲食，或者歐洲飲食也行，最好附譯文

Food fashion in France
法國食尚
Low culture
低文化含量
The latest threat to the French way of life
傳統法國生活方式受到威脅
Feb 18th 2010 | PARIS | From The Economist print edition

ROQUEFORT, camembert, brie de Meaux, Saint-Félicien, gruyère, comté, münster, pont l』évêque, cantal, reblochon, tomme de Savoie, crottin de chavignol. A spontaneous familiarity with the display on a* three-tier cheese trolley *（注3）is essential to the *national identity *（注5）of the French. Each of them guzzles 25kg of the stuff per year, second only to the Greeks. Now, though, there are disturbing signs that the land of the unpasteurised gourmet cheese is being colonised by pale plastic-packed foreign stuff.
*羊乳乾酪，camembert軟質乳酪，莫城乾酪，聖費利西安軟質乳酪，*格魯耶爾乳酪*（注4），孔泰乳酪，門斯特乳酪，彭勒維克乳酪，岡塔爾乳酪，瑞布羅申乳酪，多姆乳酪，哥洛亭達沙維翁乳酪。*(注1）法國人對於三層乳酪推車的擺放駕輕就熟，這是民族特色的體現。每年法國人人均吃掉25公斤的乳酪，消費量僅次於希臘。但是跡象表明未經高溫消毒的美味乳酪日漸受到塑料包裝的外國食品的沖擊，這種跡象令人不安。

Last year, despite the recession, overall French cheese consumption grew. Yet to the dismay of purists, sales of such soft cheeses as camembert and brie dropped by 2%, according to the National Interprofessional Centre of the Dairy Economy. The fastest-growing sales, by contrast, were in the category covering Italian mozzarella and Greek feta, which jumped by 10% (although overall volumes remain small).
盡管去年經濟不景氣，但是法國乳酪的整體消費量有增無減。國家乳製品經濟管理中心數據顯示，像 camembert，莫城等軟質乳酪的銷售量下降了2%，令純粹主義者大失所望。相比之下，銷售速度最快的是像義大利乾酪和希臘羊乳酪等產品，其銷售量上升了10%。（雖然其整體銷售份額依舊很小）

Some of this is explained by the rise of the pizza, now part of the French staple diet. In 2008 Domino』s Pizza, an American home-delivery firm, saw its French sales jump by 31%, as its outlets spread across the country like melting mozzarella. Another factor is France』s sandwich boom. These days the French spend on average just 31 minutes munching their lunch, down from an hour and 38 minutes back in 1975. Young office types increasingly shun the sit-down brasserie meal in favour of le snacking: salads in plastic boxes or toasted *panini*（注2）, filled with yet more feta and mozzarella.
出現上述銷售狀況的一部分原因是比薩餅日漸興旺，逐漸成為法國人的主食之一。2008年美國一家送貨上門公司——達美樂比薩在法國的營銷店如雨後春筍般涌現，公司在法國的銷售量上漲了31%。另外一部分原因是法國三明治發展迅速。1975年法國人吃午飯將近98分鍾，而現在平均31分鍾就搞定一頓午餐。年輕職員不喜歡坐在正規餐廳里用餐，卻更喜歡零食，像塑料盒裝著的色拉，夾著希臘羊乳酪和義大利乾酪的烤帕尼尼麵包。

Artisan fromagers are hitting back. Next month will see a National Cheese Day, just after the annual Paris Agricultural Fair, a ritual event where mud and straw is imported into the capital and the French celebrate their roots in the terroirs. French cheese, says the Association Fromage de Terroirs, a lobby group, is not just food, but a 「theme of national importance」. It fears that traditional cheese-making, demanding raw milk, sweat and loving care, is being eclipsed by a bland, pasteurised instry, designed in part to suit foreign markets. Even in France only 15% of fine cheeses are made from unpasteurised milk. 「The French now buy cheese as they buy washing powder,」 laments Véronique Richez-Lerouge, the group』s president. The group sells a wall calendar featuring women in their underwear offering cheese (see slideshow), which 「defends the values of the French art de vivre」.
工匠乳酪強勢歸來。下個月繼一年一度的巴黎農業博覽會——屆時將舉行活動儀式，即首都巴黎進口帶著泥土的稻草，民眾歡慶土壤中的根莖——之後將舉行全國乳酪節。議會小組鄉土乳酪協會說，法國乳酪不僅僅是一種食品，更是「國家價值的重要體現」。傳統的乳酪製作業由未經消毒原料乳加工而成，製作者辛勤勞作，細心照料，而現在為了適應國外市場，鄉土乳酪協會擔心這些優良的傳統將被取而代之，做出沒有味道，經過消毒的乳酪。即便在法國也只有15%的乳酪是由未經消毒的原奶製作的。該協會會長Véronique Richez-Lerouge嘆息說「法國人買乳酪就像買洗衣粉一樣」。該協會推出一套掛歷，掛歷上美女身穿內衣手捧乳酪（見幻燈片），旨在維護法國的生活方式。

The trouble is that, even as traditionalists fret about instrialisation, French business is taking matters into its own hands. Santa Lucia and Salakis, two of the best-known brands of, respectively, Italian mozzarella and Greek feta on French hypermarket shelves, are owned by Lactalis, a vast dairy group with 127 instrial sites worldwide. The company』s nationality? French.
問題是，即便傳統主義者也為工業化的不斷發展焦慮不安。法國人自己掌控著法國的商業。法國超市貨架上兩家最有名的品牌——義大利乾酪品牌店Santa Lucia和希臘羊乳酪品牌店Salakis均屬於 Lactalis公司，該公司是一家乳製品大集團，在全球擁有127個工業點。你猜這家公司是哪國的？法國的！

❾ 法國有什麼著名的食物呢用英語表達一下

法國的著名食物如下：
soda
cognac （柯納克白蘭地酒,產於法國的西南部地區,這個字里字母組合gn不發鼻音/n/,而發/nj/,也就是鼻音/n/加上半母音/j/的音）
root beer
punch
milkshake
cappuccino（一種加入以同量的義大利特濃咖啡和蒸汽泡沫牛奶相混合的義大利咖啡,叫做卡布其諾咖啡,這里的輔音字母組合cc不發/ks/的音,而要發破擦音/tʃ/的音,並且重音落在倒數第二個音節上面）
latte（義大利濃縮咖啡與牛奶的經典混合,稱為拿鐵咖啡,這個字有兩個音節,重音落在第一個音節上面,所以母音字母a要發成長母音的/ɑ/的音,母音字母e處於非重讀音節,但不發輕音,而要發成合口雙母音/e/的音）
vodka（伏特加酒,源於俄語的водка）
cider（在美國英語中表示蘋果汁）
ginger ale
tonic water
wine
shirley temple
courvoisier （拿破崙干邑葡萄酒,這個字源於法文,這里的母音字母組合ou不發合口雙母音,而發的是長母音/u/的音,第二個音節里的母音字母組合oi也不發合口雙母音,發的是/wɑ/的音,s在兩個母音字母之間發濁輔音的摩擦音/z/,母音字母i發的是半母音的/j/,在詞尾的母音字母組合er不發捲舌音,而發合口雙母音/e/的音）
Coke
Spire
ice tea
lemonade