中华文化英文讲系列：吃吃喝喝的那些事儿

中华文化英文讲系列：吃吃喝喝的那些事儿——主食的故事李晶
【期刊名称】《新东方英语》
【年(卷),期】2017(000)002
【总页数】3页(P22-24)
【作者】李晶
【作者单位】
【正文语种】中文
【相关文献】
1.中华文化英文讲系列:吃吃喝喝的那些事儿——稻花飘香 [J], 李晶
2.中华文化英文讲系列:吃吃喝喝的那些事儿——风吹麦浪(一) [J], 李晶
3.中华文化英文讲系列（4）：跟老外聊聊北京的市井民风--胡同风情 [J], 李晶
4.中华文化英文讲系列（5）：跟老外聊聊北京的市井民风--四合院 [J], 李晶
5.中华文化英文讲系列：吃吃喝喝的那些事儿——稻化飘香 [J], 李晶;
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中华文化英文讲系列(7):咜咜緣緣的那些事几“民^食#天”的变迁◎文/李晶国人历来重视“吃”。

“吃喝”在中华文化| I |中所占据的地位不亚于哲学、艺术等任何一个领域。

中国有句古话叫“民以食为天”，非常形象地反映了中国人对待饮食的态度。

用当代的 流行语来说中国是一个“吃货的民族”，这不为过。

如果和老外谈论起中国“吃喝”方面的内容，该如何 用英语表达呢？尤其是“民以食为天”和“吃货”该 怎么表达呢？“民以食为E ”的转诨我们先来看看“民以食为天”该如何表达吧。

在 英汉两种语言转换中，很多话语都没有完全一一对应， 这一点在文化领域的交流中尤为明显。

在不同的文化语 境中，相同的抽象语义所用的隐喻意象可能不同。

就说 “民以食为天”这句话，它其实跟“天”没多大关系， 只是为了表达对于“食”这件事，中国人看得跟“天”一样重要。

换句话说，就是通过“天”这个意象形象 地说明“食”对人们生存和发展的必要性。

那么，我 们在翻译中就不能直译为：“People regard food as thesky .”这是要闹笑话的，英美人士听了一定会呆萌地看着你，不明就里。

此时我们不如将这句话所表达的抽 象含义明白无误地表达出来，译为：“Food is the firstnecessity of the people .”这个翻译基本把“食物是人的第一所需”这个意思表达出来了。

但是这个翻译并不完美，没有体现出这句俗语背后 的内涵。

“民以食为天”这句话有其深刻的文化渊源。

大家知道，中国古代是农业社会，食品的来源直接或间 接来自土地。

在科技水平不髙的古代，由于天灾频繁， 普通民众鲜有食物充盈的时候，这句俗语更体现了人 们对食品的渴望。

这样一来，first、necessity 就不能完 全表达这一深刻的含义。

那么，我们来看两个和first 、necessity 类似的词：primal 和want 。

我们看看Longman0/说对 p rimal 和 w ant 这两个词的解释。

中国餐桌礼仪文化英文下面是我为大家整理的英文版中国餐桌礼仪加上翻译版哦!需要的参考以下。

中国餐桌礼仪文化英文版：1. admission etiquette. ask guests seated on the seats. please elderly guests in attendance were seated next to attendance at from the left side into the chair. admission dongkuaizi not after. what more do not come to beep. not to get up walk. if what happened to the owner notice. second, when the meal. ask guests. long the dongkuaizi. jiacai, each less. far from the food on their own eat some. meal not a voice. heshang also not a sound use kaitang i spoon a small drink and a small mouth. pawan front-lips not drink, soup, hot cool after zaikai. side not to drink while blowing some people prefer to chew food to eat. extraordinary feel like work is crisp chewing food, a very clear voices. this is not etiquette demands. extraordinary and everyone is eating together, as far as possible to prevent the emergence of this phenomenon.third: do not eat hiccup, other voices will not arise if there sneezing, changming involuntarily, such as the sound, it is necessary to say i am sorry.; i am sorry;. of the original cooler. within the words . to show regret.fourth if guests or elders give cloth dish. best use of chopsticks may also be the guests or elders far away from the dishes to their front, according to the habit of the chinese nation. dish is a one of the top. if thesame tables leadership, the elderly, the guests said. whenever of a new dish, let them first dongkuaizi. rotation or invite them to the first dongkuaizi. to show their importance.fifth: eat the head, fishbone, bones and other objects, not wangwaimian vomit, not onto the ground still. slowly to get their hands diezili, or close on their own or on canzhuobian prepared beforehand good on paper. sixth: to a timely manner about the time and people just a few humorous, to reconcile the atmosphere. guangzhaotou not eat, regardless of others, and do not devour and destroy the lavish meal, not jail sentence.7: it is best not to the dinner table tiya if it is to tiya, will use napkins or sign blocked their mouths.8: to clear the main tasks of the meal. must be clear to do business oriented. feelings or to the main contact. mainly or to eat. if it is the former, when attention should be paid to the seating arrangements. their main negotiators the seats near each other to facilitate conversations, or dredge emotion. if it is the after. need only pay attention to common-sense courtesy on the line, to focus on the appreciation of dishes,9: the last time left. must be expressed gratitude to the host. at the invitation of the owner or to their own homes after the house to show backchina is the etiquette of helping people, minsishiweitian, dining how can no rules! while stressing that no attention is three meals a day, but do not know know better than ok!1. inviting guests to notice, ruxi 6:00, 5:50才叫your elderly guests, it does not.2. hosts who looked to be late; guests should be 5-10 minutes late, and this is very considerate guests oh, and pay attention to grasp, natural host and the guest are huan.3. if sit round a table, facing the door of the main blocks, or back * walls, counters; emphasize some hotels will be used napkins distinction, the highest position napkins can not casually sit oh, unless you intend to good banquet woven?: d4. masters of the subject and object of the right hand side, the left hand side of the important guests; * gate facing the master, of course, is run errands entertain the peiqia sit you.5. guests do not directly to the members of a la carte and calling guidance, obediently waiting for the hosts who looked to be a la carte if guests really serious taboos or hobbies, and should be gently told the hosts who looked, the owner of natural putting his interests and meet guests little or significantly requirements.6. hosts who looked not need points or less grasping points, or holding food dishes, such as crab, lobster legs, ribs, and so on. for a meal to the three dishes such a rule no. what can be said etiquette!7. not a small amount of force will not object to others drink winewithout fragmentation feast!8. on the wine servings! foreigner likes to boast of skill, people may boast their own point-for the food, hosts who looked at carefully observed liangcai qi, every cup have drinks later, when immediately drank to welcome the start. . . like, rotating disk or right hand side indicate the subject and object moving first chopsticks. tuirang subject and object should not be too long, oh, we stomachs are hungry, it will eat you open! do not forget to eat the praise of some oh.9. after one of every dish, although the waiter and owner will still go before the subject and object, but not too rigidly stick with you, if just in front of me, dead people rotating disc, i would first folder a small taste of chopsticks !10. hosts who looked often to the disk will cater to the vast majority of guests; peiqia then added services to entertain; guests can not touch the hands of disk integrity and eat meals, the two sides are also huan you. 11. if there is no attendant at the food or chopsticks, gongbiao, jiacai the first time can be good, must not use their own chopsticks to pick in the session to pick, and even stirring! not everyone is like love, like you do not mind the saliva chopsticks! usually identified from their recent selection part.12. let chopsticks on the best food in their transition to a dish in only into the mouth. phase seem to be eating is not so urgent.13. when chewing food in the mouth, remember bijin lips is a major event, so to speak, falling objects, shishui spills, as well as to avoid a puma puma ji ji annoyance beep. 14. during the meal, or both before and after the meal, should be back straight, as far as possible but not later * chairs sit. during the meal, basically in the hands above the desktop. 15. the master of a very good appetite, and weight loss are guests, not the fanju oh.译：中国餐桌礼仪文化以下几点一.入座的礼仪.先请客人入座上席.在请长者入座客人旁依次入座，入座时要从椅子左边进入.入座后不要动筷子.更不要弄出什么响声来.也不要起身走动.假如有什么事要向主人打招呼.第二,进餐时.先请客人.长着动筷子.夹菜时每次少一些.离自己远的菜就少吃一些.吃饭时不要出声音.喝汤时也不要出声响,喝汤用汤匙一小口一小口地喝.不宜把碗端到嘴边喝,汤太热时凉了以后再喝.不要一边吹一边喝.有的人吃饭喜欢用咀嚼食物.非凡是使劲咀嚼脆食物,发出很清楚的声音来.这种做法是不合礼仪要求的.非凡是和众人一起进餐时,就要尽量防止出现这种现象.第三:进餐时不要打嗝,也不要出现其他声音,假如出现打喷嚏,肠鸣等不由自主的声响时,就要说一声真不好意思.;对不起;.请原凉.之内的话.以示歉意.第四;假如要给客人或长辈布菜.最好用公筷.也可以把离客人或长辈远的菜肴送到他们跟前,按我们中华民族的习惯.菜是一个一个往上端的.假如同桌有领导,老人,客人的话.每当上来一个新菜时就请他们先动筷子.或着轮流请他们先动筷子.以表示对他们的重视.第五:吃到鱼头,鱼刺,骨头等物时,不要往外面吐,也不要往地上仍.要慢慢用手拿到自己的碟子里,或放在紧靠自己餐桌边或放在事先预备好的纸上.第六:要适时地抽空和左右的人聊几句风趣的话,以调和气氛.不要光着头吃饭,不管别人,也不要狼吞虎咽地大吃一顿,更不要贪杯.第七:最好不要在餐桌上剔牙.假如要剔牙时,就要用餐巾或手挡住自己的嘴巴.第八:要明确此次进餐的主要任务.要明确以谈生意为主.还是以联络感情为主.或是以吃饭为主.假如是前着,在安排座位时就要注重.把主要谈判人的座位相互靠近便于交谈或疏通情感.假如是后着.只需要注重一下常识性的礼节就行了,把重点放在欣赏菜肴上,第九:最后离席时.必须向主人表示感谢.或者就此时邀请主人以后到自己家做客,以示回中国人乃礼仪之帮，民以食为天，用餐岂能没有规矩!虽然说讲不讲究都是一日三餐，但是知道总比不知道好吧!1。

中华文化英文讲系列：吃吃喝喝的那些事儿作者：来源：《新东方英语》2017年第03期上一期在讲主食故事的时候，我们就提到了历史上的“五谷”以及在当今中国人饮食文化中占据主要地位的“稻米”和“小麦”。

水稻、糯稻所产的粮食经过必要的加工分别成为大米、糯米，小麦则经过碾皮，成为面粉。

勤劳智慧的中国人民在漫长的历史发展中，用这些粮食制作出了不同种类的主食，丰富了中华饮食文化。

传统上，南方主食以稻米为主，而北方则以小麦制作的面粉为主。

但是，随着时代的变迁以及物流交通和农业技术的发展，这种分化越来越不明显，尤其是稻米，已经成为南北方共同的主食，在中国主食结构中的支配地位不可撼动。

大家对大米（rice）、小麦（wheat）、面粉（flour）这些词的英文表达都很熟悉，可是碰到糯米，就不知道用英语该怎么说了。

我们知道，糯米产自糯稻，糯稻和水稻类似，加工出来的米粒也与大米类似，因此有时我们可借用rice这个词表达糯米的意思。

但是通常情況下，还是需要与rice作区分。

糯米与大米在口感上最大的不同就是糯米更有黏性。

那么“黏性”这个词用英语如何表述？英语里有一个词是glue，《柯林斯高阶英汉双解学习词典》（下文简称《柯林斯》）对其的解释是“a sticky substance us ed for joining things together， often for repairing broken things”，也就是“胶水”的意思。

由glue派生出的形容词glutinous则指very sticky （黏质的）。

因此，glutinous rice就可以指“糯米”。

当然，sticky也有“黏糊糊的”之意，《柯林斯》对其的解释是：“A sticky substance is soft， or thick and liquid， and can stick to other things. Sticky things are covered with a sticky substance.”所以，在英美国家的书籍和报刊中，也有用sticky rice 来指“糯米”的。

中国的就餐文化简短英语作文English:In China, dining culture plays a significant role in people's daily lives. Dining out is not just about satisfying hunger, but also about socializing, building relationships, and showcasing hospitality. Family-style dining is common, where dishes are shared among everyone at the table, promoting a sense of unity and closeness. The Chinese believe in the importance of balance in flavors, textures, and colors in their meals, following the principles of yin and yang. Traditional Chinese meals consist of rice, vegetables, and meat dishes, often accompanied by soup and tea. The use of chopsticks is an essential part of dining etiquette, symbolizing respect for the food and the cook. Dining etiquette also includes gestures like leaving a little food on the plate to show satisfaction and not finishing all the food to indicate abundance. Overall, dining in China is not just a necessity but a cultural experience that reflects beliefs, values, and traditions.中文翻译:在中国，就餐文化在人们的日常生活中起着重要作用。

学英语讲中国故事饮食文化篇Chinese Cuisine - A Story of Culinary CultureChinese cuisine, with its rich history and diverse regional flavors, has captivated the taste buds of people all over the world. From the fiery spices of Sichuan to the delicate dim sum of Cantonese cuisine, Chinese food is a reflection of the country’s cultural heritage and its people's way of life.The Chinese culinary tradition dates back thousands of years, and its origins can be traced to the Zhou Dynasty, where food and its preparation were considered an art form. Chinese cuisine is not only about the taste but also about the harmony of colors, aromas, and textures. The balance of flavors—salty, sweet, sour, bitter, and spicy—is a fundamental principle of Chinese cooking.One of the most iconic aspects of Chinese cuisine is its use of fresh and seasonal ingredients. The Chinese believe in the importance of using ingredients that are in season to ensure the best quality and flavor. This emphasis on fresh ingredients is also reflected in the practice ofvisiting local markets daily to purchase the freshest produce, meat, and seafood.The Chinese also have a strong belief in the medicinal properties of food. Many traditional Chinese dishes are prepared with specific health benefits in mind, using ingredients such as ginseng, goji berries, and various herbs. This holistic approach to food is deeply rooted in Chinese culture and is an integral part of the country's culinary heritage.In addition to its rich history and emphasis on fresh ingredients, Chinese cuisine is also known for its regional diversity. Each of China's provinces has its own unique culinary traditions, resulting in a wide variety of dishes and cooking styles. From the hearty and robust flavors of northern cuisine to the light and subtle tastes of southern cuisine, Chinese food offers something for every palate.The Chinese also place great importance on the social aspect of dining. Sharing a meal with family and friends is seen as a way to strengthen bonds and show hospitality. This is evident in the tradition of serving dishes family-style, allowing everyone to sample a variety of flavors and enjoy the communal experience of dining together.Now let's switch to Chinese.中国饮食文化 - 一个烹饪文化的故事中国饮食文化以其悠久的历史和多样的地域风味，吸引了世界各地人们的味蕾。

The Dragon Boat Festival, the 5th day of the 5th lunar month, has had a history of more than 2,000 years.端午节(农历5月5日)是中国古老的传统节日，始于春秋战国时期，至今已有2000多年历史。

It is usually in June in the Gregorian calendar.端午节通常在阳历的六月份到来端午节吃什么？“粽包分两髻，艾束著危冠。

旧俗方储药，羸躯亦点丹。

”端午节不可不吃的美味食物就是粽子。

tsung-tse粽子Glutinous rice filled with meat, nuts or bean paste and wrapped in bamboo leaves. It is associated with Dragon Boat Festival with historical meaning.The custom of eating zongzi is now popular in North and South Korea, Japan and Southeast Asian nations. 糯米一般先用肉、坚果或者豆沙馅填充起来，然后再用竹叶包裹起来。

这是和端午节的历史意义紧密结合在一起的。

吃粽子的习俗，现在已经在朝鲜、韩国、日本和东南亚国家流行开来。

端午节喝什么？“樱桃桑椹与菖蒲，更买雄黄酒一壶。

”端午节尝试一下雄黄酒吧。

Adults drink Xiong Huang Wine, which can fend off evil spirits.成年人喝雄黄酒，相传可以抵御百病。

端午节玩什么？“鼓声三下红旗开，两龙跃出浮水来。

棹影斡波飞万剑，鼓声劈浪鸣千雷。

”端午节最应景的节目就是赛龙舟。

Dragon boat racing is an indispensable part of the festival, held all over the country. As the gun is fired, people will see racers in dragon-shaped canoes pulling the oarsharmoniously and hurriedly, accompanied by rapid drums, speeding toward their destination.赛龙舟是端午节重要的组成部分，在全国上下都会进行。