急求关于比利时美食的英文介绍

Belgians love potatoes and are fond of game and meat。Charcuterie,a basket of bread,and beer often make a meal。Fish and seafood are important。Hearty soups play a big role,and the so called waterzooies are the most typical。Medieval cookery still influences the cuisine with today's prevalence of condiments,mustards,vinegars,and dried fruits that lend a sweet-sour and sweet-salty flavor to dishes。Almonds and spices are used in abundance,and fresh herbs lace appetizers,salads,meats,and even desserts。Few cookbooks exist,but the newly published volume,Everybody Eats Well in Belgium by Ruth Van Werebeek (Workman) covers recipes from three generations of her family。Visiting Belgium today,one is easily captivated by the endive,mussels,and chocolates,and each has a story behind it。Belgian endive,or chicory,has a place of honor in dining and a unique style of cultivation。This vegetable was accidently discovered by a Belgian farmer,Jan Lammers,in 1830,when he returned from war and found his chicory (used for coffee and stored in the barn) had sprouted white leaves。He was captivated by its tangy,distinctive flavor。It was another 30 years before endive,known as witloof,became a successful crop。In 1872 it was introduced in Paris,to rave reviews,so popular it was called white gold。如果需要图片请参见http://images。google。cn/images?hl=zh-CN&source=hp&q=Belgium+food&um=1&ie=UTF-8&ei=Z54YS_7bM9CHkQXjsqnhAw&sa=X&oi=image_result_group&ct=title&resnum=1&ved=0CBcQsAQwAA