meal怎么讀

英語 吃飯多種說法：吃早飯 have breakfast 吃午飯 have lunch 吃晚飯 have supper 如果 是比較正式的用餐 而要說 have dinner 吃一頓飯 have a meal 諧音 ：吃早飯 汗無不愛克佛思特 吃午飯 漢武朗馳 吃晚飯 漢武 撒潑

without怎么讀

一直、繼續(xù)用是Go on 。解釋：go on 英[ɡ?u ?n] 美[ɡo ɑn] [詞典] 發(fā)生; 進行; 過去; 向前走; 一直；繼續(xù)； [例句]Unemployment is likely to go on rising this year今年的失業(yè)人數(shù)可能會一直上升。

I'm all right here. Go on with your work 我這里很好，你繼續(xù)工作吧。

I don't want to leave, but I can't go on. 我不想離開，但我繼續(xù)不下去了。

I've survived till now, and will go on doing so without help from you. 我一直努力活到了現(xiàn)在，而且沒有你的幫助也能繼續(xù)活下去。

haveaspecialmeal怎么讀

France has a long culinary tradition. French cuisine nowadays is a result of centuries of research, elaboration and perfection. The French are proud of their cuisine. It is an integral part of their culture. Thanks to the interest in the French for good food, the chefs have always been encouraged to elaborate new dishes to satisfy the most discriminating palate.The origins of the success of French cuisine can be attributed to Catherine de Medicis. When she became Queen of France in 1533, she brought her own Florentine chefs from Italy. At this time, Italian chefs were more experienced than French chefs. They introduced new dishes and sophisticated techniques that they adapted to French products. This gave French cooking a real boost, and the country's culinary influence has never stopped.French cuisine is sophisticated, varied, well balanced and based on local and high-quality products. France has established some regulations to protect product names from fraud, and guarantee the origin and product quality to the customer. To carry the prestigious label "Appélation d'Origine Contr?lée" (A.O.C), products must comply with strict rules related to geography, varieties, method of fabrication and other criteria.Unlike other countries, France does not have one national dish. Because each region has its own local products and specialties, it is more appropriate to name regional dishes than a single one. Here is a tour de France of the regional specialties:AlsaceAlsace cuisine is strong and unique. It plays a major part on holidays and at family gatherings. Alsatian cuisine is rich and copious. Most Alsatian dishes are not found in other parts of France. The most famous specialty is Chouchroute, sauerkraut garnished with potatoes and a variety of meats such as sausage, pork or ham. The Baeckaoffe is a one-of-a-kind Alsatian fare baked with white wine usually in a traditional pottery dish only made in the village of Soufflenheim. It's a stew comprised of pork, beef and lamb garnished with potatoes. There are many Alsatian cakes and desserts, but the best is the Kougelhopf, brioche pastry with butter, eggs, raisins, whole almonds marinated in kirsch. At Christmas, bredles and gingerbreads decorate the tables of all Alsatian families. Bredles are cookies of different shapes flavoured with anise, cinnamon or almond.BrittanyBrittany has excellent fresh seafood: Coquilles-St-Jacques (sea scallops), lobsters, langoustes, crabs, clams, shrimps, mussels, and oysters will all be found on the market stalls of Brittany. This region is also famous for traditional crêperies serving wheat crêpes and buckwheat galettes accompanied with cider. La Chandeleur, celebrated February 2nd, is the crêpes day in France. Eating crêpes the day of la Chandeleur will bring a year of happiness!BurgundyA trip to France would not be complete without sampling escargots and frog's legs. Burgundy snails are with the petis-gris snails, the two varieties eaten in France. Escargots à la Bourgignonne are stuffed with garlic butter. Frog's legs are sautéed in butter with fine herbs. The Boeuf Bouguignon is another typical Burgundy specialty. It's a beef stew marinated with Burgundy red wine. The best-known regional product is Mustard de Dijon, secretly produced in the town of Dijon. This strong mustard is used in vinaigrette, sauces and nicely compliments red meat.NormandyNormandy is renowned for the quality of its dairy products and apples. The region is home to the world-known Camembert cheese. Originally made more than 200 years ago in the lovely village of Camembert, genuine Camembert cheese is exclusively produced in Normandy. Apples also play an important part in the Norman cuisine. They are not only used in desserts, but in alcohol and liquors. The region is famous for cider and a strong apple brandy called Calvados. A mixture of Cider and Calvados, the Pommeau de Normandie is another regional beverage. In Normandy, it is tradition to drink a glass of Calvados in the middle of a meal to help digestion. This 200 century-old ritual is called Trou Normand. Nowadays, a Trou Normand is still served in the middle of a meal, but as an apple sorbet soaked with Calvados.ProvenceThe warm and sunny weather of Provence produces high-quality fruits and vegetables whose delicious scents can be spotted in the open markets of Southern France. The basic ingredients of Proven?al cuisine are olive oil, garlic and herbes de Provence. Among the typical proven?al dishes, Ratatouille is a vegetable stew made out of tomatoes, peppers, zucchinis, onions and olive oil and Salade Ni?oise, comprised of lettuce, tomatoes, green beans, tuna, eggs, black olives and anchovies. As Provence is bordered by the Mediterranean Sea, Proven?al cuisine also revolves around fresh seafood. Marseille's specialty, la Bouillabaisse (seafood bouillon) and Ancho?ade (sauce made of anchovies, olive oil, garlic) are two of the main Proven?al specialties.Southwest FranceCuisine of Southwest France is made of produits du terroir. Truffles thrive in the Périgord region. Most popular are the Black Perigord Truffles, rare underground mushrooms known for a unique taste and aroma. Truffles are used in sauces, omelettes and numerous other recipes. The other local specialty of the Southwest is goose. Goose's liver is used to make foie gras, which is a traditional Christmas and New Year dish in France. The cities of Toulouse, Castelnaudary, Carcassonne are renown for their Cassoulet, stew made of sausage and white beans. The region is also home to one of the oldest cheeses, Roquefort. It has been produced in the village of Roquefort-sur-Soulzon for centuries.LyonLyon touts itself as the gastronomic capital of France. The city is home to several world renowned Grands Chefs including Paul Bocuse, Pierre Orsi, Léon de Lyon. Famous professional cooking schools like the Institut Vatel and Paul Bocuse School of Culinary Arts are based in Lyon. Streets are lined with a multitude of small family-run bistros called Bouchons Lyonnais, and these serve traditional Lyonaise food. Local specialities include Andouillette de Lyon (sausage made out of pork chitterlings and marinated with white wine), Quenelles (light dumpling made of fish), and Rosette de Lyon (dry sausage made from leg of pork). Lyon is also known for regional cheeses, such as Saint Marcellin, and locally made chocolates and candies, called Coussins de Lyon (marzipan sweets shaped and decorated like cushions).SavoySavoy features a traditional mountain cooking based on cheese and potatoes. Savoy's cheese-board includes, among others, Tomme de Savoie, Beaufort, Reblochon and Emmental de Savoie. One of the authentic Savoyard dishes is Tartiflette, a gratin of potatoes with reblonchon cheese, onions and bacon bits. Two Savoyard dishes have popularity extended far beyond the Alps: Fondue, half emmental, half beaufort cheese melt with Savoy white wine in a special saucepan and Raclette, raclette cheese melt in a special grill and served with potatoes, delicatessen products and pickles.CorsicaCorsica produces excellent cheese, meats and deli products known for their singular flavour. It is an unspoiled island where pigs, goats and ewes are raised freely. Dishes are prepared with spices exclusively found in the Corsican scrub. Cheese is still made by shepherds using ancestral ways. These factors, combined with a mild climate, produce unique and high-quality products. Many Corsican recipes are prepared with Bruccio, a fresh goat cheese that is only created here. It is used in omelettes, and with pastas, meats, fish or vegetables. Chestnuts are omnipresent in Corsican food. They are used in cakes, pies, donuts and custard tarts.As with all cooking, French cooking is considered an art. And as with any art form, it has roots in the past, but remains in a constant state of evolution. French chefs are always striving to maintain high-quality standards, while also demonstrating creativity.

special怎么讀

1、春：Spring 英 [spr??] 美 [spr??]

n.春季;泉水，小溪;彈簧，彈性;跳躍

vi.跳，躍;突然發(fā)出或出現(xiàn);發(fā)源;劈開，裂開

vt.突然跳出;跳過;使開裂

adj.春天的;彈簧的，有彈性的

2、夏：Summer 發(fā)音：英[?s?m?(r)] 美[?s?m?]

n. 夏季；全盛時期

vi. 避暑；過夏天

adj. 夏季的

n. (Summer)人名；(德)祖默；(英)薩默

3、秋：Autumn 發(fā)音： 英[??:t?m] 美[??t?m]

n. 秋天；成熟期；漸衰期，凋落期

adj. 秋天的，秋季的

n. (Autumn)人名；(英)奧特姆

4、冬：Winter 發(fā)音：英[?w?nt?(r)] 美[?w?nt?]

n. 冬季；年歲；蕭條期

vi. 過冬

adj. 冬天的；越冬的

n. (Winter)人名；(英、德、匈、羅、捷、西、芬、瑞典、法)溫特

擴展資料

例句

1.一年春夏秋冬四季構成一個循環(huán)。

The seasons of the year spring, summer, autumn and winter make a cycle.

2.我經歷了六十個春夏秋冬的四季變化。

I went through sixty four seasons of spring and autumn and winter.

3.一年有四個季節(jié)：春夏秋冬。這四個季節(jié)循環(huán)交替、運行不止，沒有盡頭。

Spring and Summer, Autumn and Winter; these four seasons revolve without end.

4.漢生：在春夏秋冬之中，我最喜歡北京的秋天。

Han Sheng: In spring summer autumn and winter, I like Beijing's autumn best.

5.春夏秋冬是快樂的季節(jié)，他們都有喜歡他們的特別的朋友。

Spring summer full winter are happy seasons, they all have special friends who love them.

meat怎么讀

1, duck: 鴨子，野鴨;

2, fish 魚，魚肉，魚類;

3, snake meat 蛇肉

4, rabbit meat 兔肉5, dog meat 狗肉

pounds怎么讀

一、Leanne[li衝]

二、英文名：Leanne

名字來源：古代英語

中文拼寫： 琳恩；劉雪華；李亞男；何思諺

例句

1.Leanne Dollman is the head of the effort.

leanne dollman是這個“努力”的一家之主。

2.Thus, Leanne joined the swim team, and I gained ten pounds.

結果，Leanne加入了游泳隊，而我足足重了10鎊。

三、 英文名 Leanne 含義、來源歷史：

古代英語(Old English)

Jungle Vine [叢林比涅]

have a meal怎么讀

1、have a meal 【釋義】吃飯 【例句】 Come and have a meal with us tonight 今晚來和我們一起吃飯吧。 2、dining 【讀音】英 [da?n??] 美 ['da?n??] 【釋義】n. 吃飯，進餐；v. 吃飯（dine的現(xiàn)在分詞） 【例句】 On the day they visited him, Professor Huggins was dining. 警方拜訪哈金斯教授的那天，他正在進餐。

meal怎么讀英語

晚餐英文表達：

supper；dinner；evening meal

英語單詞：

supper：英 ['s?p?] 美 ['s?p?]

n. 晚餐，晚飯；夜宵

dinner：英 ['d?n?] 美 ['d?n?]

n. 晚餐，晚宴；宴會；正餐

短語：

after supper 晚飯后

have supper 吃晚餐，吃晚飯

last supper 最后晚餐

after dinner 餐后；晚餐后

have dinner 吃晚飯

dinner party n. 宴會

dinner table 餐桌

at dinner 用餐；吃晚餐；正在用餐，正在吃飯

eat dinner 吃晚飯，吃晚餐

family dinner 家宴；家里聚會吃飯

thanksgiving dinner 感恩節(jié)晚餐

cooking dinner 做飯

annual dinner 周年晚宴；公司年會

have a dinner 進餐，吃飯

gala dinner 晚宴

cook dinner 做飯；做晚飯

buffet dinner n. 自助餐

make dinner 做晚餐

stay for dinner 留下來吃飯

candlelight dinner 燭光晚餐；燭光晚宴

farewell dinner 送別宴

dinner set n. 成套的餐具

creative怎么讀

以下設計師費用是作為參考，設計師行業(yè)是沒有準確的數(shù)額，底薪只是基礎，還得靠提成：

色彩搭配

月薪3000的軟裝設計師：

色彩搭配單一，色彩定位不到位

月薪30000的軟裝設計師：

從風格、格調、風水、生活方式等綜合因素來進行色彩的搭配，對色彩的定位恰到好處

2.擺場能力

月薪3000的軟裝設計師：

憑經驗和審美去進行判斷

月薪30000的軟裝設計師：

綜合考慮軟裝產品的紋樣、造型、顏色、功能等因素，與空間和情感呼應

3.產品的挑選：

月薪3000的軟裝設計師：

按照書本上固定的風格，死板地去挑選產品

月薪30000的軟裝設計師：

各種軟裝風格的搭配信手拈來，能使客戶感到最大的滿意

4.對待客戶

月薪3000的軟裝設計師：

按部就班的按照客戶要求去到合格，不能展現(xiàn)出自己的專業(yè)能力

月薪30000的軟裝設計師：

在客戶的需求基礎上，加上自己對生活、客戶習慣、人文環(huán)境的理解，令客戶感到滿意和驚喜，用人格魅力感染客戶

5.產品元素應用

月薪3000的軟裝設計師：

單一的套用、死板的選材

月薪30000的軟裝設計師：

通過對八大元素的分析，將產品藝術性的整合在一起，將信息系統(tǒng)的進行采集

6.軟裝設計方法：

月薪3000的軟裝設計師：

憑自己的以往的設計經驗去做軟裝設計

月薪30000的軟裝設計師：

有自己的一套扎實的強大系統(tǒng)理論知識做支撐，科學專業(yè)的進行軟裝設計操作，高效的完成工作，客戶感到信任

7.享受生活

月薪3000的軟裝設計師：

沒完沒了的工作，被思維固化了生活

月薪30000的軟裝設計師：

懂得享受生活，能從生活中感悟到設計的靈感

8.參考案例

月薪3000的軟裝設計師：

一味的模仿國外軟裝案例，生搬硬套

月薪30000的軟裝設計師：

能從優(yōu)秀的案例中，融入自己對設計的思考以及靈感進行創(chuàng)新，達到升華

對于新人來說，剛開始是以學習和鍛煉為主，工資可以暫時放在一旁。但未來是誰也想不到的，隨著經驗和專業(yè)能力的提高，以及工作的態(tài)度。新人最后也成為一個優(yōu)秀的設計師。

一、設計是什么？

采叔無數(shù)次覺得，世界大而復雜，人類的設計不僅僅是日常見到的服裝、建筑、城市規(guī)劃、產品、平面、室內等等事物的外觀樣貌。

還有一些是不易覺察的隱性設計，不能被直接看到的設計，但是這種越隱蔽的設計反而包含了更為嚴謹?shù)倪壿嫼透叱亩床熘腔邸?/p>

比如，一段經典的文案，作者要考慮傳播的目的性和策略性，需要對字句精心編輯和設計。

一篇精美的文章，作者要設計整體的文字結構，規(guī)劃好怎么可以把事講的清楚易懂，喚起情緒。

一個劇本小說，作者要考慮核心的觀念“沖突”，“角色”人物的成長和情感'變化，以及各種“細節(jié)”，設計各種懸念，這是一種復雜度極高的設計。

再比如，中國好聲音這個節(jié)目也是復雜設計，從你在電視上看不到的海選流程開始，到整個節(jié)目里的戲劇性的設計，各種沖突和懸念，以及舞臺美術對這些核心傳播要點的支撐，就連一位新的選手上臺之前，為了填補觀眾的信息缺口，以便讓觀眾以最快的速度喜歡上或討厭歌手，其介紹背景信息的說辭連結構都是精心設計過的。

而這些細節(jié)的設計都直接決定了整個結果的走向。

二、如何啟發(fā)設計思維？

首先你要有一個好的創(chuàng)意，好的創(chuàng)意是設計的開端。其次，深層次的設計是探討人與物關系的一種媒介，是一種對社會規(guī)律深刻的洞察和認知。如果你掌握這種全新的思維方式，你做事的效率和對世界的看法會發(fā)生本質上的改變。

那么這種聽起來形而上的設計思維是如何體現(xiàn)的呢？

設計思維主要體現(xiàn)在解決問題的方式上，一種以人為本的、創(chuàng)新的、開放性的思維能力。

舉一個例子來說，如果我們需要設計師設計一個杯子，傳統(tǒng)的思維方式既是“我要設計一個杯子”。

而其實我們可以把“設計一個杯子”問題轉換為“設計一種盛水的容器”，這樣一來，設計師的思維不會僅限于“杯子”外觀和形態(tài)，設計的結果可能是一個杯子、一個碗、甚至一個盆。

而如果我們在把思維打開，我們可以再把問題轉換為“設計一種喝水的方式”。

現(xiàn)在設計師的思維便不再僅限于產品上，設計結果很可能是一個喝水的流程、甚至是一種意境。如果我們再加上一些限定詞、比如目標用戶、使用環(huán)境、設計意圖等，讓我們的設計目標更加明確，更能有邏輯性的去完成我們的設計。

在這種思維模式下是不是感覺喝了這瓶水分分鐘成為人生大贏家？這就是設計思維在不同場景下的發(fā)散結果。通過這樣的思維方式去設計，我們會比傳統(tǒng)思維方式更容易獲得更具創(chuàng)新意義的革命性產品。

三、設計思維是讓創(chuàng)意持續(xù)高效的產生

但是只有一個好的創(chuàng)意還不夠，設計思維是讓創(chuàng)意持續(xù)高效的產生。

“設計思維”的起源地的叫做“IDEO”，也是世界最負盛名的創(chuàng)新咨詢和設計公司，其創(chuàng)始人David Kelly 也就是斯坦福 d.school 的創(chuàng)始人和校長。

因為采叔并沒有參觀過“IDEO”公司，但是采叔之前看到了一個例子很能說明問題：

在IDEO我遇到一個叫做Markus Freitag的年輕人，后來我了解到這人的年薪大約是30萬歐元，這么高的薪水是什么職位呢？

他的名片上寫著 Creative Catalyst，翻成中文大約是“創(chuàng)意催化劑”的意思。我當時特別好奇，就問他：“怎樣的人，才能成為Creative Catalyst？是不是要腦洞巨大點子多多的人？”

Markus大神的回答出乎我的意料，他搖頭說：不，事實上，我們并不傾向于“靈感”很多的人。原因是 “靈感”是靠不住的。我們需要的不是“一拍腦袋”激發(fā)出的靈感和創(chuàng)意，我們需要的是穩(wěn)定的持續(xù)的創(chuàng)新，換句話說，We Frame Creativity。

我不知道你們的感受是怎樣的，我當時覺得 “We Frame Creativity~” 這句話簡直碉堡了！我嘗試翻譯成中文，最恰當不過的就是 “我們制造創(chuàng)意~” ，震驚不震驚？ 各位，你如果讀到了這里，會不會跟我當時一樣感到驚訝：創(chuàng)意難道不是天才般的靈感么？

創(chuàng)意難道不是可遇不可求的么？所以當時，很自然的，我脫口而出：如何才能“制造創(chuàng)意”呢？

沒錯，把創(chuàng)意像產品一樣“制造”出來的方法，就叫做 “設計思維”。

這個事情對我的沖擊力是非常大的。因為從那一刻起，我開始嘗試去思考：人的創(chuàng)意并不僅僅是靈感乍現(xiàn)，而是可以通過反復的訓練不停塑刻出來。這對于我來說是全新的，因為天才可以被復制。

這里采叔找了大量資料，發(fā)現(xiàn)一般設計思維共分為五個步驟：

第一步：移情

“移情”意思是要有同情心，同理心。去當一次客戶，體會客戶有些什么問題，社會化的思考在此最有體現(xiàn)。

第二步：下定義

是用一句很精簡的話來告訴別人你這個團隊或者項目是想要干嘛，有怎樣的價值觀。比如說我們的客戶是誰？我們想解決的是什么問題？對于這個我們想解決的問題，我們有哪些已有的假設？有什么相關聯(lián)的不可控因素？我們想要的的短期目標和長遠影響是什么？我們的基本方法是什么？

第三步：設想

其實就是做頭腦風暴，盡可能多的去想解決方案，想自己項目可能涉及到的人，然后再簡化為一個具體的方法。

第四步：原型設計

我們用最短時間、最少成本做出解決方案，然后設置一個場景來感受它是否合理，做個產品原型，然后再反思產品。

第五步：測試

邀請相關人員進入場景，模擬感受。讓大家感受這種解決方法是否合理。

潤柏家軟裝設計等著你們的加入：

meals怎么讀

膳食（meals），拼音是shàn shí，漢語詞匯，指日常進用的飯菜。

解釋

飲食。

出處

《管子·入國》：“勸子弟精膳食，問所欲，求所嗜，此之謂老老。

漢·王褒 《四子講德論》：“減膳食，卑宮觀，省田官，損諸苑。

冰心《永遠活在我們心中的周總理》：“驚奇的是總理的膳食竟是這樣地簡單?！?/p>