研究生英语综合教程上-B翻译.doc

精品文档Unit 1 1.Lawyers practice a difficult and demanding profession.They expect to be well compensated. I n thinking about what that means,it can help to consider the basic question,why do we work? Samuel Johnson supplied an obvious answer when he famously observed,No man but a blockh ead ever wrote,except for money. But I am not being paid to write this article,and instead of la beling myself a blockhead,let me refer to the insight of eminent psychologist Theodor Reik:W ork and love-these are the basics.Without them there is neurosis. 1.律师行业是一种困难而高要求的职业。他们期望好的回报。通过思考它的含义,可以帮助考虑那个基本问题,“我们为什么工作?”塞缪尔约翰逊曾经在他的一个著名的评论中给出一个明确的回答,“除了傻瓜没有人写道,除了钱什么都行。”但是我没有打算通过写这篇文章赚钱,并不意味这我将自己标签为一个傻子,正如著名心理学家的见解所说“: 工作和爱情都是最基本的。不需要他们的是神经病”。 2.Why do we work?For money,but also for sanity. We expect and need to be compensated in no nmonetary ways. Noneconomic compensation matters to top-flight lawyers-otherwise,they wo uld have long ago fled to investment banks. Law firms that want to recruit and retain the best (a nd the sanest) must compensate not only in dollars but also in psychic gratification. Accordingly ,managers of elite firms need to think consciously about what lawyers are looking for beyond m oney. Here are some key noneconomic element of compensation. 2.我们为什么工作?为了钱,也为了明智。我们期待同时需要得到非货币方式的回报。非经济薪酬对顶级律师而言很重要,否则,他们可能在很久以前就跳槽到投资银行了。律师事务所,想招聘和留住最好的律师必须不仅回报以美元，而且要使其得到精神满足。因此，精英公司的经理需要有意识地思考什么律师正在寻找超越金钱的价值。这里有一些关键的非经济因素的补偿。 3.Professional identity 专业的身份 Many lawyers define themselves with reference to the privileges and attributes of their professi on .When firms recognize professional prerogatives, they provide an important form of compensation .许多律师通过自己职业的特权和属性定位自己。当公司承认专业的特权时,他们就提供了一种重要的回报形式。 4.For example, lawyers pride themselves on belonging to a learned profession. By providing op portunities for continued intellectual growth, law firms can simultaneously provide a form of co mpensation and reinforce a core value of the profession. This isnt hard to do. Organize and host seminars with leading scholars, support scholarship in-house with resources such as research assistance and create venues for lawyers to engage in serious discourse. 4.例如,律师是一种讲学识的职业让他们引以为豪。通过提供持续的知识增长的机会,律师事务所可以同时提供某种形式的回报和加强这一职业的核心价值。这不是很难做到。可以组织和举办领先者学讲座，也可以以诸如研究援助和为律师们供场所从事严肃的讨论的资源提供学术内部支持。 5.Another core professional value is autonomy. A law firm pays psychic compensation when it understands and accepts that in matters of professional judgment, lawyers are their own masters. In this regard,firms should encourage a diversity of approaches,letting each lawyer develop his or her own style of practice. Empowering lawyers in this way inculcate s a heightened sense of personal responsibility, which in turn reinforces the drive for individual excellence. 5.另一个核心专业价值是自治。律师事务所在理解和承认专业方面的判断的时候支付精神报偿。律师是自己的主人。在这方面,公司应该鼓励方法多样性,让每个律师有他或她自己的风格的实践。这样授权律师不断灌输高度的个人责任感,进而强化追求个人卓越。 6.Equally important to professional autonomy is that firms need to take care not to impinge on a lawyers exercise of considered professional judgment, even when that means refusing a clients. In appropriate circumstances, telling the client “No ”is an act of the hi ghest professionalism. A lawyer is well-paid with the confidence that the firm will stand behind him or her in such circumstances. 6.专业自主权的重要同样体现在，企业需要注意不要影响律师被认为是专业判断的行为，即使这种行为意味着拒绝客户。在适当的情况下,告诉客户“不”是一种最高的专业。律师有信心拿高薪,在这种情况下公司应该支持他或她。 7.Lastly, professional status encompasses adherence to ethical standards. Most lawyers find self-worth in setting an example-both within the profession and within the larger society-as ethical actors. When management affirms the special respect due to lawyers who act with the utmost integrity and civility in all of their professional dealings, it provides yet another form of compensation. 7.最后,职业地位包括坚持道德标准。大多数律师像道德演员一样通过树立榜样（在职业和在更大的社会）发掘自我价值。当管理者由于律师们在他们所有的专业交易中都极为完整又端正地按照其专业标准行事而申明对其特别的尊重之时就提供了另一种形式的精神回报。 8.Personal pride 个人荣誉 Few of us make it through the rigors of a legal education without having a deeply internalized sense of excellence for its own sake. Lawyers compensate themselves with the powerful self-affirmation of a job well done. 没有深深内化卓越本身，很少有人能通过严格的法律教育。律师通过干好工作的强大的自我肯定来获取自我满足。 9.As a matter of both compensation and reputation, an elite firm cannot afford to impede the dri ve to excellence, even when its not cost effective in the short term. This means, for example,that firm management should applaud the writing and rewriting of a brief to the highest standard even when a cynical perspective would suggest that the extra effort will ha ve practical effect. 9.作为一种补偿和声誉，精英公司不能妨碍最求卓越，即使它在短期内不能见效。这意味着，例如，即使一个愤世嫉俗的观点会说额外的努力会有实际的效果，企业管理者也应该赞同制定以及改写的一个简短的最高标准。 10.Always celebrate superlative work product even when it seems unlikely to make a difference in the outcome. Instead of kowtowing to client demands for super work at a cut-rate price, deliver excellence and expect to be paid for it. 10.总是赞美最好的工作成果,即使这样最终似乎不太可能起作用。而不是磕着头为需要打折的超级服务的客户提供卓越以期望报酬。 11.Idealism 理想主义 Think back to law shool. Who remembers talking into the might about how to obtain the highes t profits per equity partner? 回想法律学校,谁记得谈论到的如何让每股权合作伙伴获取最高利润的可能性? 12.More memorable discussion covered things such as advancement of civil rights,the provision of legal services to the poor, the development of a more equitable system of taxation,the promulgation of international norms guaranteeing basic human dignity. Lawyers thi rst for justice, and slaking that thirst if is an important element of compensation. Almost by defi nition, an elite law firm supports pro bono and public service effort, thereby accomplishing the intertwined goal of compensating its professionals and discharging its institutional obligations to society. 12.更难忘的讨论涉及到了诸如进步的公民权利,向穷人提供法律服务,更公平的税收制度的发展,国际准则的颁布保证基本的人类尊严等问题。律师渴望正义,而且设想是熟化这种渴求回报的一个重要元素。几乎由定义就决定了,一个精英律师事务所支持公益性服务和公共服务工作,从而实现补偿专业人士和履行其机构社会义务的错中复杂的目标。 13.Recognition 识别 Psychic compensation includes recognition, both formal and informal. Rendering such compensation depends on managements making just a little extra effort to acknowledge achiev ement. Celebrate important accomplishment and mark important milestones. On occasion, elaborate dinners or parties are called for, but often casual events will serve the purpo se. Never neglect to mark even relatively minor accomplishment with a congratulatory e-mail or phone call. 心理回报包括正式和非正式的赞扬。体现这样的报偿依赖于管理者的对于承认成就的一点点额外的努力。赞美重要的成就和标记重要的里程碑。有时,精致的晚餐或聚会是被呼吁的,而不是通常意义的休闲活动可以达到目的。永远不要忽视纪念即使是对较小的成就发电子邮件或打电话祝贺。 14. Institutional pride 机构荣誉 Finally,a law firm can compensate its lawyers by giving them cause to be proud to be apart of th e firm. Law firms, as institution, can outlive,outperform and out contribute any individual. We join firms in order to be a part of something bigger than ourselves. When firm management commits itself to building the firm as an integrate institution,with strong institutional values, and when the firm as an institution, belonging to the firm becomes it s own reward. 最后,律师事务公司可以通过使其员工因为是公司的一部分而骄傲来回报他们的律师。律师事务所,作为公共机构,可以超越任何个人贡献。我们加入公司以成为一个比自己大的东西的一部分。当公司管理者致力于将其作为一个具有较强的制度价值整合机构建设公司时,公司作为一个这样的机构,属于公司成为对员工自己的奖励。 15.Of course, this requires management to foster a corporate identity that subsumes individual egos-the greater good of the group must take precedence. And the firm as an institution must meet highest standards in every area: excellent corporate citizenship, superb client selfless public service,outstanding reputation. 15.当然,这需要管理者优化贯穿个体自我的企业形象,必须优先考虑企业形象。而且公司作为一个机构必须在每个方面都满足最高标准：优秀的企业公民,出色无私的客户公共服务,杰出的声誉。 16.In sum, lawyers -or , at least, the best lawyers -dont work for bread alone. And law firm -or, at least , elite law firms -cannot hope to effectively recruit or retain top legal talent without an attractive package of psychic compensation, which means that law firm mana gers must attend to the same. 16总之,律师或者,至少,最好的律师不仅仅为了钱而工作。而且律师事务所或者,至少,精英律师事务所,没有一个有吸引力的心理回报就无法有效地招募和留住高级法律人才,这意味着律师事务所经理必须同时加入。 Unit 2 Light, refined, learned and noble, harmonious and orderly, clear and logical, the cooking of France is, in some strange manner, intimately linked to the genius of her greatest men. -Marcel Rouff, French journalist and writer 清淡、精致、内涵丰富而高中，和谐而有条不紊，清爽而富于逻辑，法兰西烹饪与其杰出国民的天赋之间有着紧密而奇异的联系。 马塞尔拉夫（法国记者、作家） A CUISINE CRISIS 烹饪危机 1 What could be more French than an outdoor market on a sunny Sunday morning? The air is filled with vital scents from the herbs and fruits and vegetables piled high in the greengrocers creative geometrics. A whiff of the Atlantic blows off the oysters on the fishmongers bed of ice. Wild game-hare, venison, boar-hangs from the butchers racks, sausages and cheeses are laid out to savor and smell. 1有什么比晴朗的星期日早晨的一个户外市场更具法国特色？空气中弥漫着香草和 水果散发出的气味，而且这些水果被水果商摆成各种有创意的图形。鱼贩的冰床上的 牡蛎透露着一点点大西洋的痕迹。在肉贩的货架上挂出了一些野味：野兔、鹿肉和野 猪，而一些香肠和奶酪的摆出使这个小摊更具一番风味。 2 This, you think, is the very essence of France, until you read those little signs that tell you the tomatoes (which are really pretty tasteless) come from Moroccan hothouses,the grapes from South Africa, kiwis from Chile and the haricot from Kenya. You cant be sure where that boar bit the dust. 2.直到你读到那些小标识，即西红柿（相当无味的）产自摩洛哥的温室，葡萄酒产自南非，猕猴桃产自智利，扁豆产自肯尼亚。你认为这才是法国的精髓所在。 3 The congenial quaintness of the street market, in fact, draws directly on globalization. Emile Zola once called the belly of Paris, the rich, ripe, smelly center of the wholesale food business, long since moved out of downtown to a cargo hub near Qrly airport. Quite literally, that is now where a lot of French cooking begins-and, increasingly, where the era of great French cuisine as something truly unique and exclusive to France is slowly coming to an end. 3.街市上那些彼此相宜的稀奇古怪的事事实上是全球化的结果。这个富裕的、 成熟的、难闻的被埃米尔.左拉称为“巴黎的肚子”的大型食品批发中心是很久以 前从市中心搬到奥利机场附近的。毫不夸张的说，这里是现在很多法国烹饪的开 始的地方，而且渐渐地伟大的法国烹饪时代（一些真正独具特色并专属法国的事物） 就要结束了 4 For generations, the French have prided themselves on their distinctiveness. Nothing has stood for Frances sense of exceptionalism more famously than its cooking. Gallic talent, taste and techniques have been exported all over the world. And therein lies part to the problem. From the Napa Valley to the Thames and Tokyo, non-French cooks have cracked the codes of the best French cuisine. Meanwhile, what was mediocre elsewhere-albeit cheap and popular-has been imported. The result: Many tourists-as well as the French themselves-no longer see whats so special about French cooking. 4 长久以来，法国人一直为他们的与众不同感到骄傲。而能代表法国超凡特色、最负盛 名的就要数她的烹饪艺术了。高卢人的才智、品味和技术已经传播到世界各地，然而， 一些问题也随之产生。从纳帕谷到泰晤士河再到东京，非法裔的厨师们破解了最上乘 法式烹饪的秘笈。与此同时，其他地方一些尽管又便宜又流行但却不怎么上档次的烹 制法也传入了法国。结果就是，很多游客甚至法国人自己都已经看不出法国 烹饪有任何的特别之处了。 5 The decline goes well beyond recent surveys that show growing complaints about mediocre quality and high prices-no small concern in a country where tourisme gastronomique earned 18 billion euros in 2002, a quarter of all tourist revenues. More and more restaurateurs say that government tax and economic policies are limiting their profits, and thereby hurting their capacity to invest and hire more staff. They have become ensnarled in the red tape for which France is infamous-not to mention edicts from Brussels that affect everything from sales taxes to the bacteria in the Brie. 5 最近的调查显示越来越多的人抱怨饭莱质量平平，价格昂贵，而法国烹饪的衰落还不止于此。这在法国可不足个小问题，要知道2002年美食旅游为法国创收180亿欧元,占到全部旅游收入的1/4。越来越多的餐馆老板反映政府的税收和经济政策限制了他们的利润，也就影响了他们投资和雇佣更多人手的能力。束缚他们手脚的是令法国不那么光彩的繁琐拖拉的公事程序，更不要说那些来自欧盟的规定，从销售税到布里乳酪里含细菌的指标统统都在严格的掌控之中。 6 Not coincidentally, it was the French who taught the world that water has many very different, very marketable tastes. At the annual agricultural fair in Paris this spring, visitors not only enjoyed sipping wines, but olive oils-one a little nutty, another quite fruity, some of them, one is tempted to say, just a little impudent. Even table salt has its distinctions, with fleur de sel, the thin layer collected on the surface of salt basins in the Bordeaux region, now much appreciated. France is one of those countries where people can leave the table full and still be talking about food, jokes chef Yannick Alleno, 35, who brought a new star to the restaurant of the Hotel Meurice this year. His favorite specialty: sea bass sewn with golden threads. 6 绝非巧合的是，正是法国人教会全世界，水有多种迥异的口味，这些味道都可以卖个 好价钱。今年春天在巴黎一年一度的农业展销会上，游客们不仅可以细饮美酒，还可 以品尝橄榄油。有的橄榄油稍带坚果的味道，有的水果味很重，还有一些，你会忍不住说，味道还真有点冲。即使是餐桌上的食盐也有很多花样。一种名叫“盐之花”的 盐现在很受欢迎，它是从波尔多地区盐场表层采来的薄层盐。 35岁的厨师亚尼克，阿 勒诺开玩笑说：“在有些国家人们酒足饭饱离开餐桌后仍会接着谈论食物，法国就是 其中之一。”亚尼克今年刚刚为莫里斯饭店的餐厅等级增加了一颗星。他的绝活是金线鲈鱼。 7But the real paradox of French cookingin France,at leastis that areistic success often spells business disaster. Starred chefs often end up drowning in red ink as they try to maintain the high standards that made their manes. 7 然而法国烹饪真正令人啼笑皆非的是，至少在法国，烹饪艺术上的成功往往带来生意上的灾难。星级厨师们为了保持他们得以成名. 8 Consider the value-added taxes that were harmonized all over Europe during the 1990s. They benefit fast-food chains, since the tax on takeaway is only 5.5 percent, while they penalize sit-down restaurants, whether humble bistros or haute cuisine, which pay 19.6%. When President Jacques Chirac in 2002, he promised to reduce the tax, but such is the nature of the new Europe that all 25 countries will have for it to take effect-in 2006. But (a starred chef) Daguin is deeply skeptical. If the French were under the same fiscal regime as the United States, wed be able to create twice as many jobs, he says. 8.我们看看上个世纪90年代在整个欧洲被“统一”后的增值税。该税有利于快餐连锁 店，因为对外卖的征税只有5.5，而传统餐馆则遭殃了，不管足低俗的小酒馆还是高雅的餐厅都要交付19.6的增值税。希拉克总统2002年竞选连任时曾保证要降低税率，但要使这一措施在2006年生效，必须得到欧盟所有25个成员国的同意。有什么 办法呢，这就是新欧洲啊。政府现在正采取其他一些复杂的减税措施和权宜之计试图 安抚焦躁不安的餐馆老板，并希望借此创造更多的就业机会。但是星级厨师达甘却对此深表怀疑，“要是法国人可以享受美国的财税制度，我们就能创造两倍的就业岗位了。 9 Strict labor lawsalso figure in the equation. Our business is high-stress times and quiet times, says Denis Meliet, a former rugby player and a passionate restaurateur from Toulouse. When it comes to employment, the problem in France is that we have no flexibility whatsoever. When were busy it would be good if, like in England, we could hire a couple of extra employees to help out. But the law makes that difficult. 9 另外，严格限制雇工、裁员和招临时工的劳动法也拖了后腿。“我们的生意忙一阵闲一阵的，”来自图卢兹的德尼梅列说道。德尼曾经是橄榄球运动员，现在则一门心思扑在他的饭馆上。当谈到就业问题时，他说：“法国的问题在于根本没有灵活性。如果在活多的时候能雇一些帮手来救急，就像在英国那样，那就好了。”但是法国的法律很难允许这样做。 10 Even when government regulations appear specially formulated to support the culture of cuisine, they often go astray. The EUs Common Agricultural Policy, for instance, is supposed to benefit small farmers, keep them on the land-and thus, youd think, nurture the terroir that gives French cooking its soul, and France much of its national identity. But activist Brigitte Allain of the Confederation Paysanne, a farmer herself, says the CAP, in fact, does just the reverse-favors quantity over quality. In this system, she says, farmers are merely providers of staples whose sole requirement (in order to receive generous EU subsidies) is to deliver the goods according to the rules. If our cuisine has prestige, says Allain, its because we have chefs who are interested in good products. And we have good products because we still have a type of agriculture that we call peasant agriculture9 alongside the factory farms. Notice I say still, because this agriculture may not last that long. 10.即便是一些看似专为扶持烹饪文化的政府规定，实施起来也往往事与愿违。例如，欧盟的共同农业政策本该着眼于小农场主的利益，鼓励他们坚守阵地，从而悉心培育赋予法国烹饪灵魂和激发法国人国家认同感的土地。但是，法国农民联合会的活动家布丽吉特阿兰认为，实际上，共同农业政策适得其反，因为它看重的是数量而非质量。布丽吉特本人就是农民。她认为，“在这样的体制下，农民只不过是粮食的供应者，因为，(为了能得到欧盟慷慨的补贴)他们唯一要做的只是按照规定提交产品”而那些规定对于质量和口味没有要求。“如果我们的烹饪能享誉全球，那是因为我们的厨师青睐优等货。我们有优等货，因为除了工厂农庄，我们仍然有一种我们称之为小农农业的农业形式。但注意我说的仍然，因为这种农业可能维持不了多久了。” 11As Frances great chefs worry about staying in the avant-garde, with their gold threads and miraculous meringues, many small farmers and restaurateurs seem to be fighting a rearguard action just to survive. 11 当法国的大厨们在担心能否凭借金线和蛋白夹心的烹饪手艺来保住法国菜在世界烹饪中的领先地位时，许多小农场主和餐馆老板正在为生计而殊死拼搏。 12 The problems afflicting French cuisine are emblematic of those that plague the economy as a whole. Like French cuisine, the French economy still holds the occasional surprise: last week the government announced that economic growth for 2004 should be higher than expected. But the basic problems of bureaucracy, taxes and social reluctance to change remain a burden for everyone. At all levels-political, social, cultural or biological-cooking is at the forefront of the great choices that we have to make as a society, says Raymond Blanc, born in the Jura region of France and chef of the two-star hotel restaurant Manoir aux QuatSaisons. 12 造成法式烹饪衰落的原因同样也是造成法国经济整体不振的原因。如同法式烹饪，法国经济仍时不时有惊人表现：上周法国政府宣布2004年经济增长将超出预期。然而官僚主义、税收以及不思变革的社会心理等问题是所有人都甩不掉的包袱。雷蒙勃朗出生于法国汝拉地区，现为四季庄园两星级餐厅的厨师。他认为：“无论在什么层次政治、社会、文化或者生物烹调都是我们作为法国人这个社会整体必然做出的首选。 13 Blanc believes France is still ahead of the rest of the world in the richness of its cuisine, but for how long? Its as if France stopped caring about its regions and what gives them diversity, he says. Frances problem isnt the lack of creativity, but rather a political environment that stymies initiative. If youre choked by bureaucracy and taxes, as so much of France is, theres not much you can do, be adds. I can open a business in England in five days. In France it would take three months. 13 勃朗相信，就烹饪艺术的丰富性而言，法国仍处于世界领先地位，但还能维持多久呢 ? 他感慨道：“法国好像已不再注重不同地区的差别和它们各自的特色了。”法国的问题并不是缺乏创造性，而是它那种会扼杀主观能动性的政治环境。如果你被官僚层和税收制度压得透不过气来，而这样的情况法国到处都是，“你是没有什么办法的，”勃朗补充道，“在英国五天之内我的公司就可开张，但在法国这得需要三个月。” Unit 3 Why not seize the pleasure at once,how often is happiness destroyed by preparation,foolish preparations. 何不及时享乐呢？太多次幸福是因为一些愚蠢的准备而消弥于无形。 Europeans Just Want to Have Fun 享受生活这就是欧洲人 Long vacations. Lots of dancing. So why cant we loosen up? 欧洲人有那么长的假期和那么多的和舞会，我们（美国人）为什么不能也放松一下？ 1 Walking across Boulev