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, emphasi...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.展开更多
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...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.展开更多
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 (o...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展开更多
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 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.展开更多
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 bioavailabil...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.展开更多
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 E...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.展开更多
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...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.展开更多
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 nor...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.展开更多
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 W...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.展开更多
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...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.”展开更多
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, vege...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.展开更多
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, o...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.展开更多
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 langu...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.展开更多
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.
Chinese cuisine is the main reflection of our country’s cuisine culture.It contains profound historical and cultural background.Besides,it permeates folk-custom taste and local manners.Since the name of a cuisine is ...Chinese cuisine is the main reflection of our country’s cuisine culture.It contains profound historical and cultural background.Besides,it permeates folk-custom taste and local manners.Since the name of a cuisine is the first impression given to a dining person,undoubtedly,its translation is very important in cultural dissemination and communication.But actually,there are many problems exist in Chinese cuisine translation at present.This paper is based on a massive collection of Chinese cuisine’s translation,classification,analysis.Besides,it has found out cultural connotation,current situation and the causes from the cultural angle;discussed the basic requirements of translating Chinese cuisine.展开更多
Guangdong, as one of the many tourist attractions in China, has gained increasing popularity among travelers around the globe. The image of the place is by and large determined by several respects, among which, the mo...Guangdong, as one of the many tourist attractions in China, has gained increasing popularity among travelers around the globe. The image of the place is by and large determined by several respects, among which, the most prominent is no other than the food, Cantonese cuisine, whose dish names are usually rich in metaphors. This paper aims to analyze the metaphors embedded deeply in the dish names, with hope to decipher the mapping from the source domain, or the metaphorical image, to the target do?main, so as to help deliver a viable solution to translate them, and improve the image of Cantonese cuisine.展开更多
凉拌木耳 Instructions: 1. Soak black fungus in warm water.Add some cornstarch to clean them. 2.Cook black fungus in boiling water for three minutes.Drain and rinse with cold water. 3.Trim the black fungus into small p...凉拌木耳 Instructions: 1. Soak black fungus in warm water.Add some cornstarch to clean them. 2.Cook black fungus in boiling water for three minutes.Drain and rinse with cold water. 3.Trim the black fungus into small pieces.Deseed the peppers,remove the pedicels and then cut peppers into 4-cm long fine strips.Grate the garlic.展开更多
When Chinese hosts entertain their guests for dinner, they usually say manman chi, literally meaning eat slowly. A foreign guest may find this quite confusing: why Meat slowly?" In fact, this is a polite expressi...When Chinese hosts entertain their guests for dinner, they usually say manman chi, literally meaning eat slowly. A foreign guest may find this quite confusing: why Meat slowly?" In fact, this is a polite expression by the host to encourage guests to feel at home and not to rush when dining but to simply enjoy the meal!展开更多
With the further expansion of foreign trade and the deepening of globalization, China is having increasingly frequent inter-national exchanges. Therefore, the accurate translation of Chinese cuisines plays an importan...With the further expansion of foreign trade and the deepening of globalization, China is having increasingly frequent inter-national exchanges. Therefore, the accurate translation of Chinese cuisines plays an important role in the spread of Chinese dietaryculture. Various dishes have their own evaluation standards and distinctive national characteristics. The translation of Chinese foodnames into English is an important part of the publicity work of Chinese food culture. Therefore, some translation problems of Chinese food are illustrated here with examples and several strategies are clarified for references.展开更多
基金Zhaoqing University Students Innovative Training Program Project(X202310580164).
文摘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.
基金Guangdong Provincial Department of Education Project(2021ZDZX3003)Guangdong Coastal Economic Belt Research CenterSpecial Project of School-Level Talents in Lingnan Normal University(ZW22021).
文摘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.
文摘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
文摘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.
文摘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.
文摘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.
文摘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.
文摘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.
文摘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.
文摘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.”
文摘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.
文摘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.
文摘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.
文摘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.
文摘Chinese cuisine is the main reflection of our country’s cuisine culture.It contains profound historical and cultural background.Besides,it permeates folk-custom taste and local manners.Since the name of a cuisine is the first impression given to a dining person,undoubtedly,its translation is very important in cultural dissemination and communication.But actually,there are many problems exist in Chinese cuisine translation at present.This paper is based on a massive collection of Chinese cuisine’s translation,classification,analysis.Besides,it has found out cultural connotation,current situation and the causes from the cultural angle;discussed the basic requirements of translating Chinese cuisine.
基金(Humanities and Social Sciences) of the Key Research Platforms and Research Projects of Universities in Guangdong Province,2018Youth Innovation Talent Project of Guangdong University Innovation Talent Program(Humanities and Social Science),2017:A Study on Metaphorical Translation of Guangdong Tourism Image(NO.2017WQNCX205)Guangdong provincial project Research on MOOC-based Blended Teaching Model for College English Development Courses(Grant No.GDJG201602).
文摘Guangdong, as one of the many tourist attractions in China, has gained increasing popularity among travelers around the globe. The image of the place is by and large determined by several respects, among which, the most prominent is no other than the food, Cantonese cuisine, whose dish names are usually rich in metaphors. This paper aims to analyze the metaphors embedded deeply in the dish names, with hope to decipher the mapping from the source domain, or the metaphorical image, to the target do?main, so as to help deliver a viable solution to translate them, and improve the image of Cantonese cuisine.
文摘凉拌木耳 Instructions: 1. Soak black fungus in warm water.Add some cornstarch to clean them. 2.Cook black fungus in boiling water for three minutes.Drain and rinse with cold water. 3.Trim the black fungus into small pieces.Deseed the peppers,remove the pedicels and then cut peppers into 4-cm long fine strips.Grate the garlic.
文摘When Chinese hosts entertain their guests for dinner, they usually say manman chi, literally meaning eat slowly. A foreign guest may find this quite confusing: why Meat slowly?" In fact, this is a polite expression by the host to encourage guests to feel at home and not to rush when dining but to simply enjoy the meal!
文摘With the further expansion of foreign trade and the deepening of globalization, China is having increasingly frequent inter-national exchanges. Therefore, the accurate translation of Chinese cuisines plays an important role in the spread of Chinese dietaryculture. Various dishes have their own evaluation standards and distinctive national characteristics. The translation of Chinese foodnames into English is an important part of the publicity work of Chinese food culture. Therefore, some translation problems of Chinese food are illustrated here with examples and several strategies are clarified for references.
