中国饮食文化和翻译-Chinese-Diet-Culture-and-Translation解读课件

1、Chinese Diet Culture and Translation 第1页，共30页。Contents123我国饮食结构及调制法 中国驰名菜系 中式菜肴的翻译法 第2页，共30页。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第3页，共30页。Nutrition

2、 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第4页，共30页。Five chief tastessaltyEg：心中如打翻了五味瓶( All kinds of feelings swell up.)sweetsourbitterpungent第一节 我国饮食结构及调制法第5页，共30页。常用食用菜肴原料鱼肉类蛋乳类油脂类蔬

3、菜类瓜果类调味类第一节 我国饮食结构及调制法第6页，共30页。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第7页，共30页。 五谷为养，五果为助，五畜为益，五菜为充。 C

4、ereals 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第8页，共30页。常用食用菜肴的制作方法：1、制作精细。讲究刀工

5、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第9页，共30页。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steam

6、ing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第10页，共30页。 我国八大菜系：京菜Beijing Cuisine鲁菜Shandong Cuisine闽菜Fujian Cuisine苏菜Jiangsu Cuisine徽菜Anhui Cuisine湘菜Hunan Cuisine川菜Sichuan Cuisine粤菜Cantonese Cuisine第二节 中国驰名菜系第11页，共30页。 Beijing Cuisine nomadic people fa

7、vor for meat, especially mutton, such as roast mutton, mutton fondue, hot pot Beijing roast duck 第二节 中国驰名菜系第12页，共30页。Shandong Cuisine quick-fry(爆炒) with salty flavor by using soy sauce sea food scallion 第二节 中国驰名菜系第13页，共30页。 Fujian Cuisine simmering is widely adopted. sea cucumber, dried scallop, sha

8、rks fin, ham, tendons of beef, doves eggs, chicken, duck, some bone broth, Shaoxing rice wine and spices第二节 中国驰名菜系第14页，共30页。Jiangsu Cuisine It is characterized by its mild, tender as well as sweet and sour taste. Sweet and Sour Fish Niangao 第二节 中国驰名菜系第15页，共30页。Hunan Cuisine Chili and smoked food are

9、 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 中国驰名菜系第16页，共30页。 Sichuan Cuisine It emphasizes on the quality of cooking materials and seasonings, especially chili and pepper, and is characteriz

10、ed by the thick spicy taste. Kung Pao Diced Chicken Stir-Fried Tofu in Spicy Sauce 第二节 中国驰名菜系第17页，共30页。 Cantonese Cuisine 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18页，共30页。第三节 中式菜肴的翻译法For

11、 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。第19页，共30页。（一）“写实”型菜肴直译1. 烹调法+主料名，如 熏鱼 smoked fish 爆虾 quick-fried sh

12、rimps 煨牛肉 simmered beef 炒豌豆苗 fried pea shoots 炒腰片 fried sliced pigs kidney 清蒸桂鱼 steamed mandarin fish第三节 中式菜肴的翻译法第20页，共30页。2. 烹调法+主料名+with+配料名，如 炖栗子鸡 stewed chicken with chestnuts 冬菇菜心 fried winter mushrooms with green cabbage 素什锦豆腐 braised bean curd with mixed vegetable 腐乳汁烧肉 stewed pork with prese

13、rved bean curd 冬笋炒鱿鱼 fried squid with fresh bamboo shoots第三节 中式菜肴的翻译法第21页，共30页。3. 烹调法+主料名+with/in+调料名 红烧肉 braised pork with brown sauce 盐水虾 boiled shrimps in salt water 清炖甲鱼 stewed turtle in clear soup 葡汁全鸡 braised chicken with wine sauce 醋熘子鸡 fried spring chicken with vinegar sauce 豉油蒸鲩鱼 steamed te

14、nch in soy sauce第三节 中式菜肴的翻译法第22页，共30页。4. 烹调法+加工法+主料名+with/in+调(配）料名 茄汁牛肉片 fried sliced beef with tomato sauce 虾仁炒蘑菇 fried shelled shrimp with mushroom 洋葱牛肉丝 fried shredded beef with onion 红烧狮子头 stewed minced pork balls with brown sauce第三节 中式菜肴的翻译法第23页，共30页。5、烹调法（+加工法）+主料名+and+主料名虾仁扒豆腐 stewed shelled

15、 shrimps and bean cued凤胆虾仁 fired shelled shrimps and chicken liver第三节 中式菜肴的翻译法第24页，共30页。(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蚂蚁上树 bean vermicelli with spicy meat sauce雪积银钟 stewed mushr

16、ooms stuffed with white fungus第三节 中式菜肴的翻译法第25页，共30页。(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 中式菜肴的翻译法第26页，共30页。(四)、直译+注释类1、有一些具有地方特色的名菜，其名称通常是“地名/人名+菜名”，翻译时可采用“直译地方/人名+菜名”或“菜名+（in）style”的格式翻译。如： 东坡肉

17、Dongpo braised pork 宋嫂鱼汤 Sister Songs fish potage 蒙古烤肉 Mongolian barbecue 西湖醋鱼 West Lake vinegar fish 成都子鸡 stir-fried spring chicken in Chengdu Style第三节 中式菜肴的翻译法第27页，共30页。2、有些菜名源于历史典故或民间传说，其名称本身既不反映原料，也不反映烹调方法，若要讲清含义，必须讲述一个故事，作为菜名翻译则无法解释清楚，对于这类菜名，宜采用直译加注释的方法。如： 佛跳墙 Fotiaoqiang (assorted meat and vegetable cooked in embers) 大救驾 Dajiujia (Shouxian Countys kernel pastry) 叫化鸡 Beggars chicken (baked mud-coated chicken)第28页，共30页。3、药膳名称的翻译，不仅要译出菜肴的原料和烹调制作方法，还应该简明扼要的译出其主要药理作用，以体现其独特风味和功效。如： 雪耳龙眼汤 white fungus and shelled logan soup (with the