Explicitation Employed in the Translation of Food Culture—Based on the Research of Fujian Cuisine

Fujian cuisine is a distinctive Chinese cuisine.Today,there are many faults and mistakes in the translation of the dish names,which leads to the failure and inconvenience of cross-cultural communication.The paper is an attempt to probe into the appropriate translation of Fujian dish names by the employment of explicitation.

China Unveiled--A journey of discovery through culture, cuisine, celebration, and adventure

China,a land of timeless traditions and breathtaking landscapes,beckoned me to embark on a life-altering journey in December 2022.When I arrived in the vibrant city of Shenzhen to pursue my Ph.D.at Shenzhen University,I never would have guessed that the effort would not only enrich my academic knowledge,but also immerse me in the tapestry of Chinese culture,the tantalizing world of Chinese cuisine,the warmth of Chinese hospitality,the grandeur of the Chinese New Year celebration,and the enchantment of the Mid-Autumn Festival.

A Study of the English Translation of Characteristic Cuisines of the Hexi Corridor from the Perspective of Multimodal Discourse Analysis

Given the diversity of geographical and cultural backgrounds,it is difficult to find precise counterparts of many food-related vocabularies in the unique dietary culture of the Hexi Corridor in the target language,making it challenging to fully convey the essence of its local dietary culture in translation.To achieve the purpose of translation,the theory of multimodal discourse analysis provides an ideal translation approach through the language mode,image mode,sound mode,and the synergistic effect of multimodalities,which can accurately address the deficiencies in the translation of dietary culture.Through this research,it is not only possible to highlight the unique charm of the dietary culture of the Hexi Corridor but also to build a bridge for its international dissemination,promoting cross-border cultural exchanges and mutual understanding.

A Cultural Approach to English Translating Strategies of Chinese Cuisine names

Chinese food is not only characterized with its special cooking methods but its cultural implications.However,the status quo of English translation of Chinese dish names is not satisfying.For the purpose of spreading Chinese cuisine culture,4 translating principles and several translating methods are put forward in order to promote the exchanging between cultures.

Lean Cuisine+规范图形界面自动分析软件的设计和实现

Auto-Generation Software是作者开发的一种图形界面自动分析软件,它可以从Delphi所开发的图形用户界面中自动萃取与生成LeanCuisine+图表,并最终生成的Lean Cuisine+文件可以按文本方式进行修改,而且能被Lean Cuisine+支撑环境SELCU所识别,并在其图形化的环境下进行操作。提供了一个符合Lean Cuisine+规范的完整图形用户界面早期设计环境。

On the regional characteristics of cuisine in China

This paper attempts to study regional differentiation of cuisine in China and set up a rudimentary framework for regional characteristic of cuisine This framework is mainly concerned with regional school of cuisine (or cuisine systems) and regional dishes It also gives them some explanations of the process of the formation

Framing Cuisine with Food Loss and Waste as a Combined Nutrition Public Health Priority and Climate Change Mitigation Action

This paper proposes that fortifying honored traditional recipes with natural foods in tandem with preventing food loss and waste adds a new dimension to sustainable food management—nutrient recovery and bioavailability—while reducing the global prevalence of anemia and other diet-induced maladies. Using the complementarity of iron and Vitamin C as an example, this paper demonstrates that we can recover bioavailable nutrients to ensure recovery is efficient. The authors show by example that returning food loss and waste into a healthy food environment can meet the daily and monthly needs of iron-deficiency in substantial portions of the populations with significant need and in all countries. Further, maximizing the availability of key nutrients, like iron, will reduce the stress of animal husbandry on the environment, reduce greenhouse gas emissions;and thereby, reduce agriculture impacts to climate change and global warming. Considering the quality, quantity, and convenience of food recovery, from farm—and beyond fork—to gut, is key for global policy development in nutrition public health and actions that are ready to implement today.

Traditional Food Culture (Local Cuisines, Japanese Sake) That Has Been Nurtured by the Rich Nature of the Prefecture, Japan

In Chiba Prefecture, Japan, during the Edo period (1603-1867), the development of waterway traffic by ships and the management of ports, highways and post towns around the ports progressed with the prosperity of the Edo (present-day Tokyo), which became heavily populated and the center of politics. We estimated that the demand of Japanese sake, which is luxury grocery item, was high. The freshwater layer that is abundant in mineral water to a depth of approximately 10 m is formed in coastal sand dunes. The fresh water layer is hard water, in which the concentrations of minerals such as calcium and magnesium are high. When the fresh water layer is used as the preparation water, the working rice malt and yeast in the sake brewing process become active. Japanese sake trends to be dry with a full-bodied taste. In addition, the main ingredients of local cuisines are fish and shellfish;many local cuisines are seasoned using soy sauce, miso and salt, and these local cuisines pair well with the type of Japanese sake described above. The local cuisines have been nurtured in harmony with the region’s rich nature and heritage. In the future, we need to conserve the rich natural environment of the tidal flat, coast, seaweed beds, and marine, which have been producing the main local cuisine in Chiba Prefecture, and the water source area (a successive environment on the plateau from the coast, which was previously called the coastal dune area) of the preparation water for making Japanese sake. We also need to proactively develop local production for local consumption activities. Thus, we hypothesize that if the Japanese food life is secured and the traditional food culture is continued, the region will become revitalized by the development of the exchanges in the region.

Shandong Cuisine Favored in Imperial Kitchen

BEIJING is an ancient capital,home to six dynasties over the ages,famous for both exquisite imperial court cuisine and various other popular delicacies.A large variety of diners have swarmed into the city from far and wide with their distinguished social status and good taste.

Best Kept Secrets of Cantonese Cuisine

IT is a common notion that Cantonese seldom make noodles because the climate of southern China’s Guangdong Province is unsuitable for growing highquality wheat.But along with the exchanges and integration between northern and southern food in China,Cantonese have mastered their own way of making jook-sing noodles,or bamboo pressed noodles,ingredients for a variety of local specialties like wonton noodles,shrimp noodles,longevity noodles and Teochew-style sweet and sour fried noodles.

Anhui Cuisine: Natural and Fresh

ANHUI cuisine can be traced back to the Southern Song Dynasty (1127- 1279) in ancient Huizhou. This city later became what are currently Huangshan City and Jixi County of Xuancheng City in Anhui Province, as well as Wuyuan County in Jiangxi Province. Situated among green mountains and surrounded by blue water, Huizhou was abundant in natural resources. Thus, Anhui cuisine values the original flavor of ingredients. The food, stewed with all sorts of ingredients from the mountains and rivers, has high nutritional value.

The Making of Water-Floating Seasonal Cuisine and Its Association to Tourism Development in An Giang Province

Floods have been popularly understood as the nightmares of human beings for their devastation causes. Floods in traditional Vietnamese minds are of the same type since ancient Vietnamese used a metaphor to address the floods in Red River Delta （Hanoi area） as un-auspicious marine spirit Thuy Tinh being defeated by the inland spirit Son Tinh in the legendary battle of life. Therefore, as being expressed in many cultures, floods are symbol of death and loss, and human beings have always attempted to get rich of or overcome the floods. However, the floods, under the awareness and pragmatic life of the people of An Giang Province as well as the whole Mekong River Delta （in Southern Vietnam）, the floods are considered as the sign of wealth and happiness. What makes the floods to be so auspiciously acknowledged, and how do people manage to ~exploit＂ the floods to enrich their life？ This paper is to investigate and generalize the approaches of utilizing the floods＇ resources to diversify their life, especially in cuisine culture. The research learns that the regularly stable floods in the Mekong River system strongly and positively affects the life of the local residents, and the community is further wise to exploit and transform the natural resources into their cultural world, mentally and materially, among which, ecotourism is a potentially prospective field

Fabulous Flavors of Zhejiang Cuisine

ZHEJIANG, a coastal province in east China, boasts over 1,000 miles of coastline. To the east is the East China Sea, and to the north is the famous Taihu Lake, which all makes the area rich in seafood and rare species of freshwater fish. It is known as a fertile “land of fish and rice.” To the southwest sits the mountainous areas which are famous for wild delicacies. In the center, there is the Jinhua-Quzhou Basin, home to the world renowned Jinhua ham. It is traditionally produced with the hindquarter of a breed of pigs native to China known as the “two ends black.”

Spicy Sichuan Cuisine

THE evergreen Sichuan Province is known as “Nature’s Storehouse” due to its abundance of food and natural resources, including delicacies from the mountains, freshwater aquatic products, livestock and poultry, vegetables, and bamboo shoots, as well as a wide variety of mushrooms and other fungi. As Sichuan is endowed with a range of spices, the people of Sichuan are fond of hot and spicy taste.

Yunnan Ethnic Cuisine

YUNNAN Province in southwest China boasts a mild climate and is regarded as a treasure trove of flora and fauna. The clear sky decked with varied shapes of clouds wins the province worldwide fame. Yunnan’s cuisine, often also referred to as Dian cuisine, has its own unique style among Chinese cuisines. It combines the dietary traditions of 25 ethnic minorities with that of the Han people, making it a perfect mix of many different styles of cooking. The main features of Yunnan’s cuisine include the use of various raw materials, unique cooking methods and distinctive and rich tastes of ethnic minorities.

Construction of Chaoshan Cuisine Culture Space

Chaoshan cuisine originates from the unique Chaoshan regional culture and has undergonethousands of years of sedimentation and development. Chaoshan cuisine has a wide range of ingredients,exquisite materials, emphasis on knife cutting, and a focus on freshness. It emphasizes the original taste anda clear and mellow taste, which is extremely characterized by Lingnan culture. In this paper, research dataare collected from social media and online comments, supplemented by targeted interviews, questionnaires,and other methods. It uses grounded theory for data analysis. Through the induction and summary ofopen coding, axial coding, and selective coding based on grounded theory, it summarizes the physical space,cultural space, spiritual cultural space, and communication space of Chaoshan cuisine culture.

From Home Food to Macanese Cuisine？ Historical Development, Tourist Branding and Cultural Identity

Food, cooking, and food-making places play a primordial role in the formation of cultural identity and community building. Using the example of Macanese food in Macao Special Administrative Region, this article discusses the transformation of Macanese food from everyday home food to the current status of cuisine in present-day Macanese society through the analysis of the perception of consumers and producers of Macanese food. The findings demonstrate the friction between Macanese food crafted by Macanese as part of an emergent ＂authentic＂ marker of Macanese identity and the commercial branding of Macanese food for tourist purposes.

Study on the Perceived Value of Zhanjiang Residents to Mangrove Cuisine

Taking mangrove cuisine in Zhanjiang as an example,this paper investigates the residents’perceived value of mangrove cuisine through questionnaire survey.The results show that the overall satisfaction of residents on the mangrove cuisine in Zhanjiang is high.The highest satisfaction of residents on the perceived value of mangrove cuisine is the historical and cultural heritage,and the lowest satisfaction is the local characteristics.The main factor affecting the satisfaction is the utility value.Based on the analysis of the present situation and existing problems of mangrove cuisine resources in Zhanjiang,this paper puts forward some countermeasures and suggestions for the sustainable development of mangrove food in Zhanjiang in terms of strengthening government support,increasing public participation awareness,increasing publicity channels,enhancing popularity and reputation,and paying attention to the inheritance of characteristic food culture.

To Appreciate and Analyze Names of Chinese Cuisine in English

The traditional culture concerning the Chinese cuisine has already diffusely permeated every aspects of people’s dailylife,which include eating habits,diet words and relevant products,etc.There is no doubt that language is tightly connected with national culture,which signifies the importance of names of Chinese dishes in exchanging the cultural connotations with the west,even the rest of the world.Besides,there are a great number of gaps and differences,which does give rise to many difficulties during translating the names of Chinese cuisine into English ones.Therefore,it is quite essential to master several necessary translat-ing skills.

YAK MEAT,THE HAUTE CUISINE ON THE PLATEAU

On the Qinghai-Tibet Plateau,a place so remote where natural resources are scarce at best, producing anything is more than just a chore. As a result, the local food culture is like nothing seen anywhere else.