中国饮食文化与翻译.ppt

ChineseDietCultureandTranslation,2010.12.6,ImportanceofDietinChineseculture,亚当和夏娃,美国人吃牡蛎不吃蜗牛，法国人吃蜗牛不吃蝗虫，非洲的祖鲁人吃蝗虫不吃鱼，他们都有所不吃，而中国人是全世界最大的吃家，什么都吃。-伊安罗伯逊,人世间倘若有任何事情值得吾们的慎重将事者，那不是宗教，也不是学问，而是“吃”。吾们不得不吃凡手指所能夹持的任何东西。吃了医药和烹调上的偶然发现，吾们实在为地球上唯一无所不食的动物，只要吾们的牙齿健在，吾们将永远保持这个地位。-林语堂在吾国与吾民,国以民为天，民以食为天。-Foodisthefirstnecessityofthepeople.食色，性也。-Desireforfoodandsexarebasichumaninstincts.繁体字“國”-抄起武器“戈”以保护“口”。dragonculture,在宴会上，中国人是多么兴高采烈啊！当他吃得酒醉饭饱的时候，他会喊出人生是美妙的。这个填满了的肚子，产生着精神上的愉快。中国人是信赖本能的，当他的本能告诉他，肚子美满了，一切也就美满了。中国人有着一种比较近乎是本能的生活，同时也有一种哲学，使他们公开的承认，他们的生活是近乎本能的。我曾经说过，中国人对于快乐的概念是“温暖，饱满，黑暗，甜蜜”-即指吃一顿风声的晚餐去上床睡觉的情景。-林语堂在吾国与吾民,Dietpenetratesintoeverycornerofourlife.Ingreeting-你吃了吗？Inwelcomingguests-atableofluxuriousmealInbuildinguprelationship-酒杯一端，政策放宽；筷子一提，可以可以Inmourningforthedeadorsacrificeforgods,Expressionsrelatedto“吃”inChinese吃喝玩乐，日食，月食，蚕食，食言，吃苦，吃亏，吃香，吃透，尝到甜头，吃闭门羹，吃耳光，生吞活剥，对胃口、倒胃口，废寝忘食,Expressionsrelatedto“吃”inChinese五味杂陈，糟糠夫妻，酒囊饭袋，吃唐僧肉，吃独食，人生一世，吃喝二字，嘴大吃四方，秀色可餐，,Expressionsrelatedto“吃”inChinese吃饱了撑的；吃不了兜着走；革命不是请客吃饭；有钱没钱，吃喝过年；开了大门七件事，柴米油盐酱醋茶,DietisvaluedinChinaandChinesefoodappealspeopleallovertheworld.threeluxuriesinoneslife:anAmericanhouseaJapanesewifeChinesefood,2.FeaturesofChinesediet,2.1TasteisthecoreinChinesecuisine.threeessentialfactorsinChinesecooking:coloraromataste民以食为天，食以味为先。五味调和，味道为王。,Fivechieftastes:saltysweetsourbitterpungent心中如打翻了五味瓶(Allkindsoffeelingsswellup.),TheaimofflavoringinChinesecuisineistoridanyunpleasanttasteandsmell,tohighlightthesourcetaste,toimproveandenrichitstaste.Allthesecanbeachievedonlywhenyouputproperamount,atpropertimeandwithproperheat.五味调和是中国烹饪艺术所追求的最高境界。根据伊尹（夏末商初的厨师，被誉为厨神），调和在于三样东西：水，火和味（五味）。,林语堂：中国烹饪别于欧洲式者有两个原则。其一，吾们的东西吃它的组织机理，它所抵达于吾们牙齿上的松脆或弹性的感觉，并其味香色。组织肌理的意思，不大容易懂得，可是竹笋一物所以如此流行，即为其嫩笋所给予吾人牙齿上的精美的抵抗力。一般人之爱好竹笋可为吾人善变滋味的典型例证，它既不油腻，却有一种不可言辞形容的肥美之质。不过其最重要者，为它倘与肉类共烹能增进肉类（尤其是猪肉）的滋味，而其本身又能摄取肉类的鲜味。,这第二个原则，便是滋味的调和。中国的全部烹调艺术即依仗调和的手法。虽中国人也认为有许多东西，像鱼，应在它本身的原汤里烹煮，大体上他们把各种滋味混合，远甚于西式烹调。例如白菜必须与鸡或肉类共烹才有滋味，那时鸡肉的滋味渗入白菜，白菜的滋味渗入鸡肉，从此调和原则引申，可以制造出无限的精美混合法。像芹菜，可以单独生吃，但当中国人在西餐中看见了菠萝萝卜分别烹煮都与猪肉或烧鹅放入同一盘碟而食之，未免发笑，觉得这吃法太野蛮了。,2.2FryingisthemainwayofcookingThereareover30techniquesinChinesecuisine,includingdeep-frying,quick-frying,stir-frying,roasting,braising,simmering,smokingandstewing.,Thepopularityoffryingmaybeexplainedbymanyfactors:Itmayhelptomixflavorsofdifferentmaterialstoimprovethetaste;Throughthemixture,thecolorandaromacanbeimproved;Ithelpstomaintainnutritionofdishesforitsshorttimeofcooking;ItcaterstothedietofChinese:grainasthemainpartaccompaniedbyvegetables,togetherwithsomemeat.,五谷为养，五果为助，五畜为益，五菜为充。Cerealssupplymenwithnecessarynutrition,fruitisasubsidiary,meatisanaddedbenefitandvegetablesarenutritionalenrichment.Adiversifieddiethelpsmaintainthefunctionoftheorgans.-黄帝内经(theYellowEmperorsClassicsofInternalMedicine）,Whenfrying,properfireandseasoningsaretwokeyelementsforcookstoproducecertainflavors.,2.3.nutritionofChinesediet神农氏扁鹊-安身之本，必资于食。救疾之速，必凭于药。Foodistheessentialsupplyforoneshealthwhilemedicineservesasarapidsolutiontoonessickness.,食医-foodtherapyNutritionsupplyfromfoodaimsatachievingbalanceinonesbodywhiletakingmedicineaimsatsolvingproblems.四季养生咸多伤心；苦多伤肺；辛多伤肝；酸多伤脾；甘多伤肾。清淡小米；菊花；腊八粥；,3.EtiquetteofChineseBanquetsChinahaslongbeenknownasthe“landofceremonyandpropriety”.Therearecertainmannersthatshouldbeobservedatbanquetsorformaldinners.First,seatorderSecond,theorderofservingdishesThird,thewaydishesaresetonthetablechopsticks,4.MajorStylesofChineseDietBeijingStyleShandongStyleFujianStyleJiangzheStyleHuaiyangStyleHunanStyleSichuanStyleCantoneseStyle,Beijingstylenomadicpeoplefavorformeat,especiallymutton,suchasroastmutton,muttonfondue,hotpotBeijingroastduck,Shandongstylequick-fry(爆炒)withsaltyflavorbyusingsoysauceseafoodscallion,FujianStylesimmeringiswidelyadopted.佛跳墙-happinessandlongevity-Buddhajumpingoverthewallseacucumber,driedscallop,sharksfin,ham,tendonsofbeef,doveseggs,chicken,duck,somebonebroth,Shaoxingricewineandspices,JiangsuandZhejiangStyleItischaracterizedbyitsmild,tenderaswellassweetandsourtaste.SweetandSourFishNiangao,DishesinareasalongtheYantzeRiverandtheHuaiRivercanbeaccountedintoHuaiyangStyle.ChiliandsmokedfoodareessentialinHunanStyle,andLocalpeopleareproudofdishessuchasSpicyandHotSpringChickenandSteamedFishHeadwithDicedHotRedPeppers.,SichuanStyleItemphasizesonthequalityofcookingmaterialsandseasonings,especiallychiliandpepper,andischaracterizedbythethickspicytaste.KungPaoDicedChickenStir-FriedTofuinSpicySauce,CantoneseStyleItboastscookinganythingthatisalive,whetherflyinganimals,walkinganimalsorswimminganimals,suchassnakes,cats,monkeysandmice.,Chinesepeoplearequiteopentoabsorbdelicaciesfromtheworld,suchascornfromAmerica，tomatofromAmerica，peanutsfromBrazil，hotpepperfromAmerica，spinachfromIran,carrotfromEurope,eggplantfromIndia.,5.translationofChinesemenuFormenutranslation,theexpectedcommunicativefunctionamongthetargetreadersmustbeachieved.Thetargetreadersmustknowwhatthedishisabout;ifpossible,toappreciatethedelicatenaming.,AnoverviewofChinesemenu1)tonamebasedonthematerials,ingredients,cookingmethods,cuttingmethods,flavorsetc;锅巴鱿鱼SquidwithSizzlingRice香菇菜心SeasonalVegetablewithMushroom油焖大虾BraisedPrawns回锅肉Twice-cookedPorkwithPepperandChili鱼香肉丝ShreddedPorkwithFishFlavor糖醋里脊SweetandSourPorkFilet酸辣白菜FriedCabbagewithSourandSpicyflavor清蒸桂鱼SteamedMandarinFish,剁椒鲢鱼头StewedCatfishHeadwithChoppedChili烤乳鸽RoastYoungPigeon荷叶粉蒸肉SteamedFlour-coatedPorkWrappedinLotusLeaves蟹粉豆腐MincedCrabMeatandTofu卤鸭舌头DuckTongueStewedinMasterSauceThisisthesimplestsituationfortranslation:translateliterallythematerials,ingredients,cookingmethods,cuttingmethods,flavorsetc;,2)tonamefiguratively狮子头BraisedMeatBallsinBrownSauce龙虎斗StewedSnakeandWildCat/DragonFightingagainstTiger青龙过海GreenDragonsCrossingtheSea/VegetableSoup翡翠羹VegetableSoup鸳鸯火锅HotpotwithonehalfHotandanotherLight芙蓉鸡片FriedChickenSliceswithEgg-white羊蝎子LampSpineHotpot青龙卧雪CucumberwithRefinedSugar,3）tonameaccordingtoitsculturalallusion叫花鸡绝代双骄东坡肉棒棒鸡霸王别姬发财羹,Translateflexibly-ifallows,briefthefigurativenamingorculturalallusions;otherwise,introducethematerials,ingredients,cuttingmethods,cookingmethodsorf