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.

The Changes and Characteristics of the Exchange of Chinese and Japanese Food Culture—From the Perspective of the Acceptance of Japanese Food Culture

This paper investigates the characteristics and evolution process of Sino-Japanese diet culture exchange in each historical period,analyzes the possible impact of globalization on Sino-Japanese diet culture exchange,and discusses the development direction of innovative mode of Sino-Japanese diet culture exchange under the background of globalization.

Spices and Food Culture in Native Minorities of Dehong

Dehong Dai and Jingpo Autonomous Prefecture is located in western Yunnan.Due to special natural environment and multi-ethic settlement,the unique cultural environment and folk customs have been formed in this area.This paper investigated on and collated the traditional cultures and edible spices in native minorities of Dehong.In addition,the special spices those form the special flavor and their application in food with ethic characteristics were proposed.

Seoul Food Culture Viewed from High-Class Korean-Styled Restaurants and Korean Female Entertainers in the 1930s

Since Korea-Japan annexation in 1910, Japan has promoted the migration and/or tourism into colonial Chosun （old Korea） as an efficient cultural strategy for extending imperialism into Korean peninsula. In many tour guide books, the gisaeng （Korean female entertainers） was not only a symbol of Chosun tradition, but a main icon of Chosun tourism. The high class Korean-styled restaurants （yorijoem） were established as tourist attraction for Japanese inlanders, with singing and dancing gisaengs, ondol （Korean heating floor） house and Korean authentic cuisine, etc. The aim of this paper is firstly to explore the existential change of gisaengs in the yorijoem through its spatial significance in the 1930s, and secondly to explore the identity of Seoul local food culture and its metamorphosis under the colonial modernity.

Research on the Inheritance and Promotion of Quzhou Food Culture Based on New Media

From the perspective of cultural communication,this paper studies the cultural and economic value of the inheritance and promotion of Quzhou food culture,and analyzes the problems of Quzhou food culture in the process of communication due to the narrow market,insufficient publicity,and lack of clear development ideas.By using the current popular new media means to spread the characteristics and flavors of Quzhou food,it is proposed to inherit and promote Quzhou food culture by creating brand effect of Quzhou food enterprises,setting Quzhou food websites,and shooting food documentaries,which will help publicize Quzhou food culture to the outside world,and thus play a positive role in promoting the local economic development of Quzhou.

The Difference between China and Western in Food Cultures

Diet is the precondition of human beings’survival and development.It is also one basic form of social life.However,due to the influence of geographical features,climate,customs and habits,etc.,the diet of different countries will be various in raw materials,flavors,cooking methods and eating habits.In view of this,this article aims to explore the differences between Chinese and western food cultures.Hope this research can help people better understand the differences between Chinese and western food culture as well as their reasons,so as to promote the further communication,complement and compatibility among different cultures.This paper can be divided into four parts:The first part is introduction,mainly introducing the research background and significance of this paper;the second part illustrates Chinese food culture and western food culture in detail;the third part focuses on analyzing the differences between Chinese and western food cultures from the perspectives of concepts,targets,dietary patterns,diet attribution and banquet etiquette;the final part is conclusion,making a summary to the major findings and limitations of this paper.

Food Culture

People all over the world value tasty cuisine, but each country has its own customs and traditions when it comes to food. Experts from China and Africa share their thoughts on epicurean culture with ChinAfrica.

The Introduction of Sichuan Cuisine into Xizang:Exchanges and Interactions between Han and Tibetan Food Cultures

Throughout history,the cross-regional mobility of the Han and Tibetan populations,exemplified by events such as Princess Wencheng's marriage into Xizang,monks'presentation of tributes to emperors,and the tea-horse trade,has facilitated the exchange of Han and Tibetan culinary traditions.During the Qing Dynasty(1636-1912),as the central government consolidated its control over Xizang,the culinary exchanges between China's inland areas and Xizang increased significantly.Notably,the introduction of Sichuan cuisine to Xizang coincided with the presence of the Sichuan army in the region.In the Republican era(1911-1949),Sichuan merchants took over from the Sichuan military as the primary agents spreading Sichuan cuisine in Xizang.Due to the concerted endeavors of the Sichuan army and merchants,by the end of the Qing Dynasty and throughout the Republican period,Han cuisine had not only become accessible for Tibetan nobility and religious elites,but had also started to commercialize for the general populace.Following the establishment of the People's Republic of China,and particularly after the reform and opening-up policy,the advancement of various sectors in Xizang and the influx of Sichuan immigrants have enabled Sichuan cuisine to be widely disseminated across all social classes in Xizang.The introduction of Sichuan cuisine has significantly influenced the staple food structure,ingredients,cooking techniques,and eating habits of Tibetan local food culture.It has also helped to harmonize taste preferences and dietary customs between Sichuan and Xizang,further enhancing the cross-regional dissemination and mutual appreciation of the food cultures of the Han and Tibetan people.

On the clash between the traditional culture and the ＂fast food＂ culture from a perspective of internet language

With the development of the Internet, the Internet language-a new social variant of language comes into being. Owing to its distinctive features, the Internet language draws extensive attention and evokes dispute. Should we make laws to restrict its development or be magnanimous and tolerant？ The present authors think that the dispute reflects the clash between the traditional culture and the ＂fast food＂ culture. The two cultures would co-exist harmoniously and co-develop healthily only if we cherish the law in the development of language and grasp the indirect correlation between them.

The Greenhouse Effect

Over the past two years, the food culture of the small town of Agarfa in south Ethiopia has seen some tasty changes. Tomatoes, previously unaffordable to all but the very wealthy, have become a common sight on the plates of local people. The secret lies in the introduction of greenhouse tomato growing technology.

A Recipe Book for Culture Consumers： Yuan Mei and Suiyuan shidan

This article is a study of the writings on food, cooking, and dining by the eighteenth-century poet, essayist, and gourmet Yuan Mei （1716-98） as found in his recipe book Suiyuan shidan. Starting with an overview of the organization and content of Suiyuan shidan, the article offers an analysis of Yuan Mei＇s cultural attitudes reflected there and in his works in other genres. The value underlying Suiyuan shidan exemplifies Yuan＇s personal response to the Chinese intellectual environment at the end of the eighteenth century. Building a connection between the recipe book and Yuan Mei＇s controversial reputation in the literati community, the article explores the changing meaning of culture in eighteenth-century China and Yuan＇s way of surviving the intense competition for voice and influence among the cultural elites of the time.

Identifying the key purchase factors for organic food among Chinese consumers

The current study primarily aims to identify the critical purchase factors that affect Chinese consumer purchase intention and purchase decision with regard to organic food consumption,in accordance with a modified theory of planned behavior and the alphabet theory.Specifically,this study builds a conceptual research framework by which to delve into the relationships between purchase factors and purchase intention,and elucidate the mediating roles of purchase factors in the relationships between purchase intention and purchase decision.Moreover,by leveraging a modified theory of planned behavior and the alphabet theory,the current study also determines the critical roles of subjective norms and reveals the information and knowledge that impact consumer attitude toward the purchase of organic food.The current study leverages the purposive sampling method and captures 310 records within Beijing,China.The results indicate that purchase attitude correlates positively with subjective norms and knowledge,while purchase intention correlates positively with purchase attitude,perceived behavior control,and food therapy culture.Furthermore,purchase intention can significantly mediate relationships between each of purchase attitude,perceived behavior control,food therapy culture,and purchase decision.Finally,we discuss the theoretical and practical significance of the framework,and propose subsequent research directions regarding organic food purchase behavior.