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.

A Study on English Translation Strategies of Chinese Cuisines

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.

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.

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.

美国鸡翅节

It doesn’t seem to matter where in the world a person goes,because chicken wings are finding themselves onto every conceivabla1 menu all around the world!In fact,there seem to be as many variations2 on this theme as there are cuisines3 to go with them.There is no limit to what these delicious bits of bird flesh can make better!

最受欢迎的中国菜

As we have been rightly told,food is the stuff of life.When it comes to China,you􀆳ll find it a most pleasurable Eden of cuisines.Among the numerous kinds of Chinese foods,what is good to order?The following are four of the most popular traditional dishes you􀆳ve got to try.

从中西方饮食文化差异的角度探究中式菜单英译（英文）

China has long been famous for the title of "Food Kingdom", Throughout history, Chinese people think highly of the ways to eat, just as a famous Chinese saying goes "Food is the paramount necessity of the people". In Chinese long history, Chinese people have created a remarkable catering culture. Chinese people are particularly concerned about the names of the cuisines, especially the names of the dishes that reflect the elegance and implicit or are originated from some classic historical stories. However, in western catering culture, the names of the cuisines are not so important and usually the dishes are named from the perspective of nutrition and scientificalness. With the communication between China and western countries furthering, an increasing number of people have come to realize the significance of the correct and proper translation of Chinese cuisines. At present, many translators are studying in this field. But due to the differences of the bilateral cultures, particularly the catering culture, and the lack of relative norms, many Chinese cuisines' names are poorly translated or even ridiculous, which confuses many foreigners. This paper, based on the studies of the catering culture differences between China and western countries, will find some more effective and proper methods and techniques in the translation of Chinese cuisines, which makes a little bit contribution to the spread of Chinese catering culture.

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.

Effects of Different Sterilization Methods on the Product Characteristics of Sichuan Industrialized Huiguorou

Pasteurization,116 and 121℃sterilization were used in the development of Sichuan Industrial Huiguorou.The sensory,color,texture,lipid oxidation,preservation and flavor substance types and contents of the products were determined,and the effects of different sterilization methods on product characteristics were compared.The results showed that pasteurization was the best way to maintain the edible quality of products,but the storage period of products was very short,so the products could only be quickly distributed and consumed.Sterilization at 116℃and sterilization at 121℃could ensure the shelf life of Huiguorou under non-refrigeration conditions,and effectively solve the problem of long-term storage and transportation of Sichuan meat dishes.However,higher temperature had more or less adverse effect on the flavor of the product,and the product texture was too soft.It suggested that the better way was to sterilize at 116℃,which had less adverse effect on the flavor of the product,and could greatly prolong the non-refrigerated storability of the product,and increase the content of aldehydes and esters,so as to improve the flavor.

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.

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.

COOKING A WAY OUT OF POVERTY Chef development program helps alleviate poverty in Guangdong

Chinese cuisine is renowned for its cultural tradition and long history. Among the six cities listed as UNESCO Creative Cities of Gastronomy, three are in China: Chengdu in Sichuan Province, Macao Special Administrative Region, and Shunde in Guangdong Province. Guangdong is considered the cradle of Cantonese cuisine, one of the Eight Culinary Traditions of Chinese cuisine which is exceptional for its inventive culinary techniques, creative methods of presentation and outstanding flavors.

The Role of Cooking for Hospital Food Service in Cancer Care-Units: Nutrition Is a Supportive Care While Cooking Appears to Be a Prescription

Cancer cachexia and treatment-induced side effects can contribute to deterioration in nutritional status in patients declining the quality of life and survival rates. Culinary practices may provide new strategies to minimize the symptoms. NEODIA (learning to live with a cancer on a day-to-day basis) is an observational program whose objective is to better understand the occurrence of treatment-related side effects as well as culinary and dietary habits in cancer patients followed in the Cancer Unit of the Beauvais City Hospital, France. First study step in 2010 has investigated culinary solutions to improve the quality of life of the patient at home. The present part tries in particular to answer the question if the culinary advising is transposable to the offer of restoration proposed by institutions of care in oncology. We first conducted an investigation on the determinants of quality of life in patients currently treated in a hospital service involving 41 people. In a second step, we are collecting information on the food supply itself, using advising of some patient’s specially prepared to test meals as a translational research expertise. The results of our survey show that patient’s remarks constitute real guidelines to adapt the practices in culinary production and healthy catering management. Based on these results, the consistency of frozen prepared meals has been analyzed regarding their potential to regulate the under nutrition-inducing treatment-related side effects. Conducted by the patient’s panel of the translational research group the study highlights the benefits of agro-food products and margins of progress.