中国饮食文化和翻译ChineseDietCultureandTranslation.ppt

Chinese Diet Culture and Translation,2010级英语5班 # 20104169,Contents,1,2,3,我国饮食结构及调制法,中国驰名菜系,中式菜肴的翻译法,国以民为天，民以食为天。 -Food is the first necessity of the people. 食色，性也。 - Desire for food and sex are basic human instincts. 繁体字“國”- 抄起武器“戈”以保护“口”。,Importance of Diet in Chinese culture,第一节 我国饮食结构及调制法,Nutrition of Chinese diet 扁鹊-安身之本，必资于食。救疾之 速，必凭于药。 Food is the essential supply for ones health while medicine serves as a rapid solution to ones sickness.,第一节 我国饮食结构及调制法,Five chief tastes,salty,Eg：心中如打翻了五味瓶 ( All kinds of feelings swell up.),sweet,sour,bitter,pungent,第一节 我国饮食结构及调制法,常用食用菜肴原料,鱼肉类 蛋乳类 油脂类 蔬菜类 瓜果类 调味类,第一节 我国饮食结构及调制法,常用调味品seasoning的翻译： 葱Onion or spring onion or scallion 姜ginger 蒜garlic 花椒Chinese (wild) pepper 茴香aniseed 辣椒hot pepper 芥末mustard 咖喱curry 盐salt 糖sugar 酱油soy sauce 醋vinegar 料酒rice wine 味精gourd powder 鸡精granulated chicken bouillon,第一节 我国饮食结构及调制法,五谷为养，五果为助，五畜为益，五菜为充。 Cereals supply men with necessary nutrition, fruit is a subsidiary, meat is an added benefit and vegetables are nutritional enrichment. A diversified diet helps maintain the function of the organs. -黄帝内经(the Yellow Emperors Classics of Internal Medicine）,第一节 我国饮食结构及调制法,常用食用菜肴的制作方法：,1、制作精细。讲究刀工 用到的方法和技巧主要有： 切、削cutting 切片slicing 切丝shredding 切碎mincing 切丁dicing 切柳filleting 去骨boning 去壳shelling,第一节 我国饮食结构及调制法,去皮skinning/peeling 刮鳞scaling 剁末mashing 刻、雕carving 酿stuffing 腌pickling/salting 浸、泡marinating,2、各种烹制方法,中式菜肴有50种烹调方法，但常用的主要有以下几种： 炒stir-frying 煎pan-frying 爆quick-frying 炸deep-frying 烧braising 煮boiling 蒸steaming 炖、煨、焖、煲simmering/stewing 熏smoking 烤、烘baking/broiling/roasting/basting 白灼scalding,第一节 我国饮食结构及调制法,我国八大菜系： 京菜Beijing Style 鲁菜Shandong Style 闽菜Fujian Style 苏菜Jiangsu Style 徽菜Anhui Style 湘菜Hunan Style 川菜Sichuan Style 粤菜Cantonese Style,第二节 中国驰名菜系,Beijing style nomadic people favor for meat, especially mutton, such as roast mutton, mutton fondue, hot pot Beijing roast duck,第二节 中国驰名菜系,Shandong style quick-fry(爆炒) with salty flavor by using soy sauce sea food scallion,第二节 中国驰名菜系,Fujian Style simmering is widely adopted. sea cucumber, dried scallop, sharks fin, ham, tendons of beef, doves eggs, chicken, duck, some bone broth, Shaoxing rice wine and spices,第二节 中国驰名菜系,Jiangsu Style It is characterized by its mild, tender as well as sweet and sour taste. Sweet and Sour Fish Niangao,第二节 中国驰名菜系,Hunan Style Chili and smoked food are essential in Hunan Style, and Local people are proud of dishes such as Spicy and Hot Spring Chicken and Steamed Fish Head with Diced Hot Red Peppers.,第二节 中国驰名菜系,Sichuan Style It emphasizes on the quality of cooking materials and seasonings, especially chili and pepper, and is characterized by the thick spicy taste. Kung Pao Diced Chicken Stir-Fried Tofu in Spicy Sauce,第二节 中国驰名菜系,Cantonese Style It boasts cooking anything that is alive, whether flying animals, walking animals or swimming animals, such as snakes, cats, monkeys and mice.,第二节 中国驰名菜系,第三节 中式菜肴的翻译法,For menu translation, the expected communicative function among the target readers must be achieved. The target readers must know what the dish is about; if possible, to appreciate the delicate naming.,1、准确、忠实原文； 2、简洁； 3、开门见山，点名菜肴的原料和烹调方法。,（一）“写实”型菜肴直译,1、烹调法+主料名 煮花生豆boiled peanuts 炖牛肉 stewed beef 煎鸡蛋 fried eggs 清蒸桂鱼 steamed mandarin fish 回锅肉 twice-cooked pork 炸春卷deep-fried egg rolls 叉烧肉barbecued pork 香薰鱼smoked spicy fish 炒鸡丝stir-fried chicken 烤乳猪roast suckling pig 涮羊肉instant boiled mutton,第三节 中式菜肴的翻译法,2、烹调法+主料名+with+配料 酿豆腐 beancurd stuffed with minced pork 油焖笋 stewed bamboo shoot with soy sauce 香菇蒸鸡 steamed chicken with mushrooms 糖醋排骨 spareribs with sweet and brown sauce 红烧猪肉 braised pork with tomato sauce 咸水鸭 boiled shrimps with salt 红烧青鱼 stewed black carp with brown sauce,第三节 中式菜肴的翻译法,3、烹调法+主料名+with/in+配料名 冬笋炒鱿鱼 fried squid with fresh bamboo shoots 炖栗子鸡 stewed chicken with chestnuts 咖喱牛肉 fried beef with curry 荷叶粉蒸鸡 steamed chicken in lotus leaf packets 冬菇菜心 fried winter mushrooms with green cabbage 腐乳汁烧肉 stewed pork with preserved bean curd,第三节 中式菜肴的翻译法,4、烹调法+加工法+主料名+ with/in+调料名 肉片烧豆腐 stewed sliced pork with beancurd 洋葱牛肉丝 fried shredded beef with onion 红烧狮子头 stewed minced pork balls with brown sauce 青椒牛肉丝 stir-fired shredded beef with green pepper 青椒肉片 fried sliced pork and green chilli,第三节 中式菜肴的翻译法,5、烹调法（+加工法）+主料名+and+主料名 虾仁扒豆腐 stewed shelled shrimps and bean cued 凤胆虾仁 fired shelled shrimps chicken liver 红烧什肉虾仁豆腐 fried bean cued, shelled shrimps and missed meat with brown sauce,第三节 中式菜肴的翻译法,(二)“写意型”菜肴名意译 这类菜肴名称往往不出现原料和烹调方法，因此对这类菜名的翻译，往往采用以意译的方法，译出原料和烹调的方法。 龙凤会 stewed snake and chicken 全家福 stewed assorted meats 游龙戏凤 stir-fried prawns and chicken,第三节 中式菜肴的翻译法,(三)半“写实”半“写意”型直译+意译 三鲜汤 soup with fish, shrimp and pork balls 木须肉 fried pork with scrambled eggs and fungus 翡翠虾仁 stir-fried shrimps with peas,第三节 中式菜肴的翻译法,（四）典故型直译/意译+解释 1、以人名/地名命名的，人名/地名用音译，菜名用直译的方法 东坡肉 dongpo braised pork 叫花鸡 beggars chicken 北京烤鸭 Beijing roast duck 宫爆鸡丁 fried diced chicken in Sichuan style,第三节 中式菜肴的翻译法,（四）典故型直译/意译+解释 2、有些菜名是以传说、典故命名的。按写实型的译法，然后用括号加上菜名的直译和解释。 佛跳墙 assorted meat