一、美国费城简介？
美国费城是一个历史悠久的工业城市。
费城三十街车站则为美国东北部的铁路枢纽之一，是美铁系统内第三繁忙的车站。2015年11月费城入列世界遗产城市，是第一个入列世界遗产城市的美国都市。
二、美国的简介？
美国简介是：
美利坚合众国（英语：United States of America，United States），简称“美国”，是由华盛顿哥伦比亚特区、50个州和关岛等众多海外领土组成的联邦共和立宪制国家。其主体部分位于北美洲中部，美国中央情报局《世界概况》1989年至1996年初始版美国总面积是937.3万平方公里，人口3.3亿，通用英语，是一个移民国家。
美国的起源可以追溯到1776年英属的13块北美殖民地的独立宣言。自1776年从英国统治中独立出来后，1789年成为统一的联邦共和国。经过两百多年的发展，美国已经在经济、政治以及军事实力各方面都超越了它以前的宗主国和其它任何国家。苏联解体后，美国成为世界上唯一的超级大国，而且是唯一一个在世界上诸多国家驻扎并使用军队的军事大国。
美国是一个高度发达的资本主义国家，在两次世界大战中，美国和其他盟国取得胜利，经历数十年的冷战，在苏联解体后，成为唯一的超级大国，在经济、文化、工业等领域都处于全世界的领先地位。美国的白宫、硅谷、华尔街、好莱坞、百老汇等等在全球范围内都享有声誉。
生产规模巨大，经济结构完整，国民生产总值长期居世界第一位。工业发达，主要部门是动力、钢铁、冶金、机械、原子、化学、纺织、军火、建筑等。农业先进，实现了专业化、机械化和商品化。小麦、玉米、大豆、棉花、肉类、乳制品、烟草、马铃薯等的产量均在世界占有重要地位。有庞大的铁路、公路、航空、内河、管道交通运输网络，除商船外，铁路、公路、航空、管道等运输业均位居世界首位。公路长达6,300,000公里，铁路长为318,000多公里。
三、美国加州简介？
加利福尼亚州(State of California，简称加州)是美国西部太平洋沿岸的一个州，它的面积是美国的第三大、和人口上的第一大州。加利福尼亚无论是在地理、地貌、物产、还是人口构成上都十分多样化。加州有一别名叫做金州(The Golden State)，邮政缩写是CA。2000年加州人口为33,871,648人，占全美的12%，为美国在人口上的第一大州。
人口普查结果显示，加州没有一个占多数的族群。白种人依然是最大族群，但是已经不占多数。拉丁美洲裔人几乎占到总人口的三分之一；其他族群依次是亚裔美国人、非裔美国人和印地安人。由于拉美裔美国人移民人口的迅速增长和高生育率，预计将在2040年左右成为加州最大族群。
四、美国硅谷简介？
硅谷(Silicon Valley)位于美国加利福尼亚州的旧金山经圣克拉拉至圣何塞近50公里的一条狭长地带，是美国重要的电子工业基地，也是世界最为知名的电子工业集中地。 其实，硅谷最初的形成原因很简单，它只是政府为了留住斯坦福内一地区的留学生，提高当地经济的一个政策没想到最后那个地区经济飞速发展，成了科技聚集区。
五、美国的美食？
美国人爱牛扒是源自英国。因为移民文化，吸纳了西班牙热爱水果的习俗，以水果入馔，做成苹果、芒果的酱汁，肉质因此更加香甜而不破坏原味。
在欧洲餐厅你会听到waiter问“您要几成熟”
?在美国餐厅你永远只会听到“你想要多生”。因为美国人喜欢大牛扒，因而烹制至熟则需花费很长时间。美国人最讨厌浪费时间，因而他们的牛扒最熟是五成熟的。
六、法国美食英文简介？
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 Contrôlée" (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 Provençal cuisine are olive oil, garlic and herbes de Provence. Among the typical provençal dishes, Ratatouille is a vegetable stew made out of tomatoes, peppers, zucchinis, onions and olive oil and Salade Niçoise, comprised of lettuce, tomatoes, green beans, tuna, eggs, black olives and anchovies. As Provence is bordered by the Mediterranean Sea, Provençal cuisine also revolves around fresh seafood. Marseille's specialty, la Bouillabaisse (seafood bouillon) and Anchoïade (sauce made of anchovies, olive oil, garlic) are two of the main Provençal 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.
七、美食总动员的简介？
打破人们的惯性思维，把老鼠小米作为影片的核心人物，期盼结束捡垃圾为食的生活，可以成为巴黎顶级餐厅的主厨，亲手作出最可口的菜肴。
影片表达了一个放任四海皆准的道理：重视友谊，保持忠诚。
模糊了动画电影和真实电影的区别，可它又保留着动画电影所特有的幻想本质！
公众号【二次元的梦幻理想乡】欢迎你的关注！
八、美国金融史简介？
建国早期的美国并没有货币。在美国市面流通的硬币大多为西班牙银圆。银行的储备也大多以西班牙银圆为主。银行发行的本票被当作一般等价物流通。由于银行的财务波动，这些本票的价值也随之波动，交易很不方便。
面对独立战争之后严重的经济困境和债务危机，当时的财政部长汉密尔顿强烈建议国会成立一个私有的中央银行，以彻底履行发行货币的职责并且颁布了《铸币法》确定美元的货币地位。中央银行由私人拥有（英格兰银行和罗斯柴尔德家族），政府的货币和税收必须放在这个银行系统中，该银行负责发行国家货币来满足经济发展的需要，向美国政府贷款并收取利息。对金钱极度渴望的政府，与热烈期盼政府债务的私有中央银行一拍即合，从中央银行成立的1791年到1796年短短五年时间里，美国政府的债务就增加了820万美元。后由于杰克逊总统的反对，美国第一银行于1811年关闭。
随着1812年美国第二次独立战争的爆发，政府又陷入了财务困难。随后第二美国银行（BUS）被建立，用来为政府融资。总股本提高到3500万美元，仍然是80%由私人占有，剩下的20%属于政府。安德鲁·杰克逊在1828年当选总统后决心废除第二银行。他否决了第二银行延期的提案，下令财政部长将所有政府储蓄从第二银行账户上立即取走，转存进各州银行。从1836年到1861年美国内战期间，美国的主要流通货币是1600家银行发行的银行本票。
至此，早期的美国银行体系就介绍完毕了。货币发行权由第一银行的集中，到州立银行的分散，再到第二银行的集中，最终又回到州立银行的手中。如此反反复复，体现了金融市场早期，人们对投机活动的不同心态。 汉密尔顿强调政府在
直到内战之后，《全国性银行法案》才确立了全国性银行的的现代管制，定义了银行的诸项业务：贴现、议付债务凭证、接受存款、买卖外汇、铸币和金银、发放贷款等。同时也规范了贷款额度和储备金制度。这些将放到下一个专题里来讲。
1789年，美国第一届国会在位于华尔街的联邦大厅召开，这届国会在财经方面通过第一项决议就是发行8000万美元的政府债券以支付战争费用。两年后时任财政部长的汉米尔顿发起成立了全国首家银行——美国银行，并公开发行股票。这样在市面上流通的证券除了政府债券外又增加了银行股票。
最初的股票交易在街头、咖啡屋等地按照一些不成文的交易习惯展开，随后，一些较为成功的经纪人开始在他们的办公室举行定期的股票拍卖，由此，形成了后来被人们称为“柜台市场”的股票交易市场。随着更多的银行和保险公司不断地发行股票，证券的数量大幅增加，人们迫切的需要一个有序的市场来服务。1792年，一些经纪人决定在华尔街22号建立一个拍卖中心并将其称为“股票交易所”，由此，有了纽约股票交易所的雏形。这个拍卖中心的主要规则有三：一是经纪人可以为客户也可以为自己买卖股票；二是意欲出售的股票存放在拍卖中心；三是拍卖人根据交易量收取佣金。
十九世纪中叶，华尔街呈现出一派欣欣向荣的景象。加福利亚洲发现了金矿，全国的注意力随之转向了西部。铁路和矿业类的股票受到追捧，许多在交易委员会认为过度投机的股票迫不及待地在非会员之间流通起来。
无力支付交易所席位费用的经纪人往往在大街上交易，这种形式被称为“路边市场”，而这些人被叫做“路边经纪人”。
九、《走遍美国》人物简介？
Malcolm Stewart: 即剧中的爷爷，72岁，退休工程师。
Philip Stewart: Malcolm的儿子，50岁，医生。
Ellen Stewart: Philip的妻子。
Richard Stewart: Philip及Ellen的大儿子，30岁，摄影师。
Marilyn Stewart: Richard的妻子，29岁，时装店营业员、服装设计师。
Robbie Stewart: Philip及Ellen的小儿子，17岁，高中生。
Susan Stewart: Philip及Ellen的女儿，28岁，玩具店副经理。
Harry Bennett: 会计师，33岁。
Michelle Bennett: Harry的女儿，9岁。
Alexandra Pappas: 来自希腊的交换学生，16岁，Robbie的朋友。
十、美国西进运动简介？
西进运动是指美国东部居民向西部地区迁移的运动， 始于18世纪末，终于19世纪末20世纪初。
美国的西进运动是一个长期和持续发展的过程。早在美国独立之前，美利坚民族就开始向北美大陆西部扩张，但直到美国独立之后，美国的西进运动才变得更加积极和有计划，而且一直持续。
随着西进运动的进行，大批印第安人遭到屠杀，幸存者被强行赶到西部更为荒凉的“保留地”。印第安人被迫迁徙之路也被称为印第安人的“血泪之路”。处于萌芽状态的美洲文明被毁灭，印第安人作为人类几大人种之一，整体上被基本灭绝。 详见美国大屠杀。
美国独立后掀起了长达一个世纪的西进运动，西进过程中，大批移民出于不同的原因迁移西部，客观上缓和了资产阶级内部矛盾，扩大了国内市场，破坏了自由州与蓄奴州的平衡，为南北战争的胜利打下基础。
有的学者在研究西进运动时，对另一方面却轻描淡写，那就是对土著印第安人的野蛮屠杀。西进运动之初，移民促进了西部的经济发展，但是随着时间的推移，当地的印第安人被迫沦为资本家的奴隶，甚至被赶出家园。
西进运动实际上是美国拓展疆土，进行土地吞并的侵略行为。美国对西部的侵略一共划分为三个阶段。
第一阶段是农业开发阶段，即在西部进行农业种植和畜牧业的发展，其后则是工业开发和高科技时期，也就是第二、三次工业革命，伴随而来的则是西进运动中的三次移民热潮。
以上就是美国西进运动简介的全部内容。