用英文介绍葡萄牙和俄国不用很长，

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Introduction to Portugal

Centuries ago, Portugal was a pioneer of worldwide exploration. Until recently, however, it was never as successful in attracting visitors to its own shores. Outside of greater Lisbon, the Algarve, and the island of Madeira, Portugal remained unknown and undiscovered by the mainstream visitor for many decades.

Today's travelers are beginning to realize that Portugal was unjustly overlooked. It offers sandy beaches, art treasures, flavorful cuisine, a unique form of architecture (Manueline), charming handcrafts, a mild climate, moderate hotel rates, and polite and friendly people. Only 2 million annual visitors came to Portugal in the late 1970s. The number swelled to 20 million in the mid-1990s, and an explosion of hotel and resort building has kept pace. Portugal today attracts some 22 million visitors, maybe more.

Despite its small size -- 225km (140 miles) wide and 612km (380 miles) long -- Portugal is one of the most rewarding travel destinations in Europe. Exploring its towns, cities, villages, and countryside will likely take longer than expected because there is so much richness and variety along the way.

The people, whose warmth is legendary, inhabit a majestic land of extraordinary variety. You'll see almond trees in the African-looking Algarve; cork forests and fields of golden wheat in Alentejo; ranches in Ribatejo; narrow, winding streets in the Alfama in Lisbon; ox-drawn carts crossing the plains of Minho; and vineyards in the Douro. Azaleas, rhododendrons, and canna grow for miles on end; the sound of fado music drifts out of small cafes; windmills clack in the Atlantic breezes; sardine boats bob in the bays; and gleaming whitewashed houses glisten in the sun. The sea is never far away.

Introduction to Russia

Russia breathes superlatives: the world's biggest country; its largest supplier of natural gas and second-largest oil producer; and home of the planet's longest railroads, busiest subway system (Moscow's), and one of its deepest, biggest, and oldest lakes (Baikal, in Siberia). It even boasts balmy beach resorts (on the Black Sea), though the Kremlin and the snowcapped cupolas of its cathedrals seem truer reflections of this northern nation's might and mysticism.

What the country lacks in climatic warmth, Russians make up for with their bottomless generosity and jovial hospitality. Survivors of despots from Ivan the Terrible to Stalin, Russians place high value on keeping their home worlds safe from the perils of without and stocking the larders with homemade jams, pickles, and desserts. The past decade has been rough on Russians, but it's sharpened their adaptation skills. Today's Russian university graduates know more languages, more about financial markets, and more about text messaging than many of their Western counterparts.

There is much for travelers to experience in Russia's two most popular cities. The rigorous traditions of the Bolshoi Theater coexist with some of Europe's most cutting-edge DJs. Hip restaurants fashion mouthwatering delicacies that put a twist on traditional Russian meat pies and cabbage soup. The Hermitage Museum is a fortress of fine art from around the world; and just down the street, the Russian Museum overflows with works by local artists from throughout the centuries. Explore Russia's contributions to the exploration of the universe by taking a "ride" in a space shuttle in Gorky Park or wandering the Cosmonautics Museum, a tribute to the tireless scientists and engineers who sent the first man -- and woman -- into space.

Russia's tourism infrastructure, alas, is still catching up with the rest of the changes, but Moscow and St. Petersburg are well on their way. Take along some pluck and flexibility and have a look at the best Russia has to offer.

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Portugal

Country, on the west coast of the Iberian Peninsula, southwestern Europe. Area: 35,580 sq mi (92,152 sq km). Population (2005 est.): 10,513,000. Capital: Lisbon. Most of the people are P...

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其他类似问题

问题1：谁能用英语介绍下俄罗斯,要求如下,文中笔必须介绍这些：（100-150个单词内有效,太多不给分）位置:北部是北冰洋,西接大西洋,东连太平洋,与中国东北部地区接壤.面积:国土面积世界第一 文

Russia is located in northeastern Europe and northern Asia.It is the largest country in the world.Russia shares boundaries with the Arctic Ocean on the N,northern Pacific Ocean on the W,China.

it has long history and has many kinds of culture,it combined the western cultures.Russians like operas,ballet and vodka.when ther meet the others ,they shake hands with them.being invited,they take flowers as their gift.they hate the number 13,while they think 7 is a sigh of happiness and success.

问题2：俄罗斯的英文简介要最简单的,一看就懂的,不要太长,要从各个角度去介绍[英语科目]

Russia,or the Russian Federation,is the largest country in the world and is so vast that it has eleven time zones and a coastline of more than 23,000 miles.Known mostly for its natural resources,Russia has more than 100,000 rivers,and the world’s largest forest,and largest lake (Lake Baikal).Russian is the predominant language,but more than 100 languages are spoken throughout the country.Russia is famous for the Bolshoi Ballet,dancers such Rudolf Nureyev and Anna Pavlova,classical music composers Tchaikovsky and Rachmaninoff,and literary masers such as Tolstoy,Pushkin,and Dostoevsky.Russia is also known for its fine vodka and caviar.Moscow is the capital and largest city in Russia,followed by St.Petersburg and Novosibirsk.

问题3：有没有关于俄罗斯的英文介绍?单词要简单急用!字数少点[英语科目]

你自己截选呗

问题4：俄罗斯 介绍 英语要有中文解释[英语科目]

MANY I ask what you thought of first when you saw the title of this piece?Was it rotten meat and inedible sausage,with people standing in endless lines to obtain these delicacies?Or was it mounds of caviar and free-flowing vodka,with exuberant guests flinging their glasses into the fireplace?During those tumultuous days in August,once it was clear that Boris Yeltsin had faced down the coup,the thought occurred that along with a revival of freedom,Russians and all their captive peoples might also recover the joys of hospitality.

Related Results

Food in Russian History and Culture

Trust,E-innovation and Leadership in Change

Foreign Banks in United States Since World War II:A Useful Fringe

Building Your Brand With Brand Line Extensions

The Impact of the Structure of Debt on Target Gains We all know that in czarist times the merchant class and the aristocracy were the only ones who got much of the caviar and vodka.But whereas Communism's idea of equality was forcing everyone (except the nomenklatura) to eat like serfs,part of the new leaders' task will be to bring about a Russia in which ordinary people have a chance to eat like princes.

Nineteenth-century Russian literature is full of the sorts of food most living Russians have only dreamed of groaning zakuska tables; blini with butter,sour cream,and caviar; meat and fish dishes ingeniously contrived to satisfy the Russian taste for trompel'oeil; artful,Frenchified desserts.

Russian food was never strong on vegetables,except mushrooms-and mushrooms are not merely a food but a passion.Vladimir Nabokov describes his mother's picking mushroom at their country estate:

One of her greatest pleasures in summer was the very Russian sport of hodit' po gribi (looking for mushrooms)....all she picked were species belonging to the edible section of the genus Boletus (tawny edulis,brown scaber,red aurantiacus,and a few close allies).Rainy weather would bring out these beautiful plants in profusion under the firs,birches,and aspens in our park,especially in its older part ...Its shady recesses would then harbor that special boletic reek which makes a Russian's nostrils dilate-a dark,dank,satisfying blend of damp moss,rich earth,rotting leaves.

This is a love that Russians carry with them wherever they go.Anya von Bremzen,in the good new cookbook Please to the Table,writes of two Russian diplomats in England:

These fellows went into the countryside on a mushroom-picking expedition (a must for every homesick Russian) and were promptly arrested for trespassing.When the country policeman actually realized what they were doing,however,he became so concerned for their health ...that he dropped all charges and insisted that they call an emergency number in case of poisoning.The diplomats had a good laugh with their friends later that evening over an exquisite mushroom dinner back in London.

The mushrooms thus gathered can be used in any number of ways; the one Nabokov mentions ("fried in butter and thickened with sour cream"),known as mushrooms smitane,is one of the simplest and best.

But equally typical in their own way are the zakuski-appetizers of all sorts.(Traditionally guests stand around the buffet table.However,Miss von Bremzen reports that recent emigres almost always sit:they have spent too much time standing in lines ever to stand when it isn't necessary.) The Russian Tea Room in New York used to serve,for after-theater supper,a glorious zakuska platter.It always included two or three kinds of fish (pickled herring,matjes herring,smoked salmon); one or two smoked meats (tongue,ham); a square of jellied calf's foot; eggplant oriental (the one offering I didn't like); and always a nice scoop of chopped chicken liver and another of red caviar.None of these items-with the possible exception of the eggplant and the calfs foot (and that's not so very different in flavor and texture from headcheese)-is a stranger to the American table.The genius lies in the profusion.

An American who studied at Moscow University during the Khrushchev Thaw recalls the order of meals there:soup for breakfast,soup for lunch,soup for dinner.At breakfast and dinner,the only cutlery was a spoon,but at lunch the students got a fork as well.That is because at lunch there was a hunk of meat in the soup.Fortunately that experience did not put him off real Russian soups,of which the queen is borshch.Borshch (which is of Ukrainian,and not Russian,origin) can be made with pork,beef,goose,duck-there are as many variations as there are cooks.The one essential is beets (the name comes from an Old Slavonic word,brsh,meaning beet).And with the borshch comes a pirozhok,a turnover filled with meat or fish or cabbage or-of course-mushrooms.Pirozhki have also served as a high-class fast food; when NATIONAL REVIEW visited Russia in the middle Brezhnev period,Moscow and (as it was then) Leningrad were dotted with pirozhkovaye,informal restaurants serving many varieties of pirozhok and glasses of tea.Although McDonald's deserves much praise for its entrepreneurship,I hope it doesn't drive these establishments out of business.

The French sent many chefs to Russia in the nineteenth century-above all Cardeme,who created the charlotte Russe while working for Czar Alexander 1-but they did not bring many dishes back.Blini are an exceptional-though the refined French version is a far cry from the substantial buckwheat cake the Russians load with butter and sour cream and all manner of caviar and smoked fish.This is one of the most sumptuous dishes in any cuisine,but it is not at all an invention of the Imperial Court.It was for centuries the centerpiece of the traditional Butter Festival,the Russian equivalent of Carnival.

问题5：英语翻译

MANY I ask what you thought of first when you saw the title of this piece? Was it rotten meat and inedible sausage, with people standing in endless lines to obtain these delicacies? Or was it mounds of caviar and free-flowing vodka, with exuberant guests flinging their glasses into the fireplace? During those tumultuous days in August, once it was clear that Boris Yeltsin had faced down the coup, the thought occurred that along with a revival of freedom, Russians and all their captive peoples might also recover the joys of hospitality.

Related Results

Food in Russian History and Culture

Trust, E-innovation and Leadership in Change

Foreign Banks in United States Since World War II: A Useful Fringe

Building Your Brand With Brand Line Extensions

The Impact of the Structure of Debt on Target Gains We all know that in czarist times the merchant class and the aristocracy were the only ones who got much of the caviar and vodka. But whereas Communism's idea of equality was forcing everyone (except the nomenklatura) to eat like serfs, part of the new leaders' task will be to bring about a Russia in which ordinary people have a chance to eat like princes.

Nineteenth-century Russian literature is full of the sorts of food most living Russians have only dreamed of groaning zakuska tables; blini with butter, sour cream, and caviar; meat and fish dishes ingeniously contrived to satisfy the Russian taste for trompel'oeil; artful, Frenchified desserts.

Russian food was never strong on vegetables, except mushrooms-and mushrooms are not merely a food but a passion. Vladimir Nabokov describes his mother's picking mushroom at their country estate:

One of her greatest pleasures in summer was the very Russian sport of hodit' po gribi (looking for mushrooms). . . . all she picked were species belonging to the edible section of the genus Boletus (tawny edulis, brown scaber, red aurantiacus, and a few close allies). Rainy weather would bring out these beautiful plants in profusion under the firs, birches, and aspens in our park, especially in its older part ... Its shady recesses would then harbor that special boletic reek which makes a Russian's nostrils dilate-a dark, dank, satisfying blend of damp moss, rich earth, rotting leaves.

This is a love that Russians carry with them wherever they go. Anya von Bremzen, in the good new cookbook Please to the Table, writes of two Russian diplomats in England:

These fellows went into the countryside on a mushroom-picking expedition (a must for every homesick Russian) and were promptly arrested for trespassing. When the country policeman actually realized what they were doing, however, he became so concerned for their health . . . that he dropped all charges and insisted that they call an emergency number in case of poisoning. The diplomats had a good laugh with their friends later that evening over an exquisite mushroom dinner back in London.

The mushrooms thus gathered can be used in any number of ways; the one Nabokov mentions ("fried in butter and thickened with sour cream"), known as mushrooms smitane, is one of the simplest and best.

But equally typical in their own way are the zakuski-appetizers of all sorts. (Traditionally guests stand around the buffet table. However, Miss von Bremzen reports that recent emigres almost always sit: they have spent too much time standing in lines ever to stand when it isn't necessary.) The Russian Tea Room in New York used to serve, for after-theater supper, a glorious zakuska platter. It always included two or three kinds of fish (pickled herring, matjes herring, smoked salmon); one or two smoked meats (tongue, ham); a square of jellied calf's foot; eggplant oriental (the one offering I didn't like); and always a nice scoop of chopped chicken liver and another of red caviar. None of these items-with the possible exception of the eggplant and the calfs foot (and that's not so very different in flavor and texture from headcheese)-is a stranger to the American table. The genius lies in the profusion.

An American who studied at Moscow University during the Khrushchev Thaw recalls the order of meals there: soup for breakfast, soup for lunch, soup for dinner. At breakfast and dinner, the only cutlery was a spoon, but at lunch the students got a fork as well. That is because at lunch there was a hunk of meat in the soup. Fortunately that experience did not put him off real Russian soups, of which the queen is borshch. Borshch (which is of Ukrainian, and not Russian, origin) can be made with pork, beef, goose, duck-there are as many variations as there are cooks. The one essential is beets (the name comes from an Old Slavonic word, brsh, meaning beet). And with the borshch comes a pirozhok, a turnover filled with meat or fish or cabbage or-of course-mushrooms. Pirozhki have also served as a high-class fast food; when NATIONAL REVIEW visited Russia in the middle Brezhnev period, Moscow and (as it was then) Leningrad were dotted with pirozhkovaye, informal restaurants serving many varieties of pirozhok and glasses of tea. Although McDonald's deserves much praise for its entrepreneurship, I hope it doesn't drive these establishments out of business.

The French sent many chefs to Russia in the nineteenth century-above all Cardeme, who created the charlotte Russe while working for Czar Alexander 1-but they did not bring many dishes back. Blini are an exceptional-though the refined French version is a far cry from the substantial buckwheat cake the Russians load with butter and sour cream and all manner of caviar and smoked fish. This is one of the most sumptuous dishes in any cuisine, but it is not at all an invention of the Imperial Court. It was for centuries the centerpiece of the traditional Butter Festival, the Russian equivalent of Carnival.