文獻(xiàn)檢索與閱讀報(bào)告

1、華僑大學(xué)廈門工學(xué)院專業(yè)英語文獻(xiàn)檢索與閱讀報(bào)告課題方向： 中西方飲食文化的差異 專 業(yè)： 電氣工程及其自動(dòng)化 班 級(jí)： 1 學(xué)號(hào)：1208105024 學(xué)生姓名： 王曉紅 時(shí) 間： 2014年12月17 以下指導(dǎo)教師填寫 總成績： 教 師： 張慧 研究意義飲食是人們生存的根本，中西方都不例外。飲食文化是民族文化的重要組成部分。隨著21世紀(jì)全球化進(jìn)程，跨文化交際日益頻繁，其中飲食文化成了東西方文化交流的最基本內(nèi)容。但是由于長期以來形成的生活環(huán)境、風(fēng)俗習(xí)慣、價(jià)值觀念的不同，中西方形成了各自不同的飲食文化。由于飲食文化的不同，中西方人在交流的過程中有時(shí)會(huì)產(chǎn)生一些誤解。本文主要從中西方飲食觀念、烹飪?nèi)〔?/p>

2、、飲食結(jié)構(gòu)、烹飪方式以及上菜順序等方面來論述中西方飲食文化差異，以促進(jìn)中西方文化交際的順利進(jìn)行。13第一部分：檢索報(bào)告 1.1 檢索工具：CNKI 1.2 檢索準(zhǔn)備 1.2.1 課題確定依據(jù) 飲食是人類生存和發(fā)展的第一需要，不同的社會(huì)形成了不同的文化，這種不同的文化塑造了不同的飲食觀念、方式、內(nèi)容，這就是飲食文化。中西方飲食文化需要我們更多地去關(guān)注，研究中西方飲食文化有著深遠(yuǎn)的顯示意義，例如，促進(jìn)餐飲業(yè)，旅游業(yè)的發(fā)展，等等。本論文主要探討中西方的性格差異在中西方飲食文化中的具體體現(xiàn)，主要從群體與個(gè)體，理性與感性，世界觀的差異、自我意識(shí)與家庭意識(shí)，傳統(tǒng)性與創(chuàng)新性幾方面對(duì)此進(jìn)行比較研究。本論文的目

3、的是通過比較，是中西方更多了解彼此，從而促進(jìn)中西方餐飲文化相互取長補(bǔ)短，取得共同放入進(jìn)步和發(fā)展，以促進(jìn)餐飲業(yè)、旅游業(yè)等相關(guān)產(chǎn)業(yè)的共同發(fā)展。 1.2.2 確定關(guān)鍵字 飲食文化 差異 1.3 檢索過程登錄第二部分：文獻(xiàn)閱讀報(bào)告 2.1 文獻(xiàn)全文（3篇） 2.11 Differences in Dietary Concepts As a Chinese saying goes, Min yi shi wei tian (The masses regard sufficient food as their heaven). It shows the importance of eating in th

4、e mind of Chinese people. Chinese people take a good meal as a pursuit of art of beauty. This even can be seen from TV programs. In the cartoon Zhonghua Xiaodangjia (A Little Chinese Chef), which was very popular in China about ten years ago, Xiaodangjia treats good meals as his long life pursuit. F

5、rom this cartoon people can feel the profound dietary culture in China and get to know various kinds of food in China. Now people can watch programs such as Everyday Cate about cooking on TV everyday. Chinese people are particularly interested in eating. The pursuit of enjoyment in food has almost r

6、eached to a height that can not be higher.People try their best to perfect a dish not only from color but also from incense, taste and shape. It means that in the eyes of Chinese people, a dish should look beautiful, smell good and taste delicious. Beauty appearance is a pursuit of beauty from a vis

7、ual aspect and it contributes to a mental enjoyment. Chinese have high demand of the appearance of a dinner. They not only stress the beauty of the food but also the beauty of the environment and the tableware. Various kinds of beauty are reconciled in a well-prepared dinner. The chefs match the col

8、ors of food carefully, such as the collocation of the main colors and the sub-colors, and the collocation of warm colors and cold colors. This makes the dinner look colorful and stimulates peoples appetite. At the same time many raw materials are engraved into the shapes of flower, bird, mountain an

9、d human which are extremely beautiful. In addition, the dietary environment is sometimes full of a kind of elegant and attractive city ambiance sometimes brim with a quiet and beautiful rural atmosphere .For example, the Mexican Restaurant in Beijing Exhibition Center is a building with a Russian st

10、yle. The TengGeLiLa Cafeteria looks like a big Mongolian yurt.Besides, the tableware in these restaurants also looks perfect. The size of the table ware matches with the amount of food, the pattern matches with the shape of the food, and the color of the tableware matches with that of the food.The a

11、ppearance of a dinner is very important but Chinese people regard taste as the most important. Therefore, it is no wonder that Chinese people are very interested in the taste of a dish. They try to reconcile the flavor of every ingredient to get an attractive taste. While the Westerners pay much les

12、s attention to eating compared with Chinese people. Lin Yutang, a famous Chinese writer, accepted a strict education on Chinese and Western cultures. He had an incisive discourse on the way how westerners treat food. According to him Englishmen do not treat diet as an important thing; on the contrar

13、y they regard it as a tiny business. There used to be no cuisine in their vocabulary but cooking. They had no proper word to name the chefs but only call them cooks. They originally had no word to name a gourmet; therefore, they used greedy gut to take its place. Westerners pay little attention to t

14、he form and taste of a dish but focus much more on nutrition. They pay much attention to the amount of protein, fat, heat, and vitamin. They analyze whether the dish has an appropriate collocation of nutrition, whether the amount of calories is moderate, and whether the nutrition can be fully absorb

15、ed. Westerners emphasize on the original flavor and nutrition of food. Therefore, they adopt fresh raw materials and try to keep their original nutrition and taste as much as possible when they cook them. Even though the dishes are bitter to eat they will eat them provided they contain lots of nutri

16、tion. 2.1.2 Differences in the Use of Raw Materials Chinese people have a wide interest in eating so they use more kinds of raw materials in cooking compared with Westerners. There is a saying that things in the air except plane, things in the water except submarines and things with four legs except

17、 benches are all Chinese peoples food. This saying is not totally in accordance with the reality but it is not far away from the truth. There was a case of killing pandas in the 1980s in Sichuan province. When the policemen reached the home of the suspect, panda meat was being stewed in his pot and

18、this pot of meat was perhaps the most expensive meat in the world. Chinese people not only eat those that fly in the air, swim in the water and those that run on the ground but also eat every part of them, from top to toe and from the outside to the inside. Even traditional Chinese medicinal materia

19、ls can be severed on the dinner table with the name medicinal food, such as Stewed Black-boned Chicken with Chinese Herbs. In the aspect of eating, Westerners lack the spirit of exploration. They treat every food they do not know cautiously. It was said that when tomatoes were first transferred from

20、 Arab to the West no one dared to eat them. Later a brave person risked his life to eat one and was still alive after a day and night. Then the westerners accepted tomatoes gradually. Westerners have a narrow range of food. What they favor the best is beef, chicken and fish. They even do not eat fis

21、h which lives in the river. Westerners seldom eat pork and they never eat abdominal organs which can be made into delicious food in China. The European Community made a clear stipulation more than ten years ago that no abdominal organs should be made into food for sale. However, French Fat Goose Liv

22、er is an exception because it is too delicious for the gourmets to refuse it. Westerners also do not eat animal skin because it is high in cholesterol. China exports frozen chicken but imports chickens feet at the same time. Chicken feet contain only bones except skin. The westerners do not eat them

23、 so they sell them to Chinese in a low price. Chinese people give a beautiful name to chicken foot that is Fengzhua (phoenix foot). Song Meiling lived up to 103 years old and she loved chicken feet the best during her life-time. 2.1.3 Differences in the Order of Serving Dishes Chinese and Western di

24、et are also different in the order of serving dishes. Take a banquet for example. In a Chinese banquet cold dishes are the first served, next the hot dishes and the main course come with the following of soup, then follows the main food or desserts. Fruits often come the last. In a western banquet t

25、he serving order is different. The first course of Western dinner is appetizer. It is divided into cold dish and hot dish. Appetizers have specific flavors, mainly salty or sour. They are few in amount but high in qualities. Different from Chinese dinners, the second course of Western dinner is soup

26、. Western soup can be divided into four kinds, clear soup, cream soup, vegetable soup and cool soup which can be divided into more kinds. The third course of a Western dinner is non-stable dish. It contains all kinds of fresh water fish and salt water fish, a variety of shellfish and mollusks. Usual

27、ly, aquatic products, eggs, bread is called non-stable dish. The fourth course of Western dinner is the main course, which contains meat and bird species. They are served with different kind of sauces. The fifth course of Western dinner is dishes made of vegetables. Westerners often eat raw vegetabl

28、es, so vegetables are often made into salad. But some vegetables are cooked such as cauliflowers, chips and boiled spinach. The six course of Western dinner is dessert, such as pudding, pancakes, ice cream, cheese and fruits. The last course contains beverage, coffee or tea. 2.2 文獻(xiàn)小結(jié) 2.2.1 文獻(xiàn)1：不同的飲食

29、觀念 一、目的 初步了解中西方人對(duì)飲食概念的理解。 二、表征手段 通過查找中西方對(duì)飲食的理解，形成了飲食文化 三、主要結(jié)論 中國從古至今習(xí)慣把吃食當(dāng)作天，俗話說，民以食為天，中國的人們盡力完善一道菜，從色香味俱全，還逐漸到一道菜系背后所表現(xiàn)的深刻含義。中國人對(duì)一盤菜的外觀要求很高，從視覺方面追求美學(xué)，有助于精神享受。而西方人們對(duì)“吃”的重視程度與中國人門不同，比起各種烹飪，西方人比較不重視菜的形式、口味，相反他們更重視營養(yǎng)，原汁原味。營養(yǎng)搭配問題，如，卡路里，蛋白質(zhì)，維生素等等營養(yǎng)元素。西方人強(qiáng)調(diào)原有的風(fēng)味和營養(yǎng)的食物，因此，他們盡可能采用新鮮的原料，盡量保持原有的營養(yǎng)。 2.2.2 文獻(xiàn)2：

30、中西方在原材料的使用 一、目的 在飲食文化中，了解中西方對(duì)原材料的使用差異。 二、表征手段 通過文獻(xiàn)閱讀查找，對(duì)中西方飲食中對(duì)餐具的使用進(jìn)行對(duì)比。 三、主要結(jié)論 中國人在“吃”上面有了廣泛的興趣，天上飛的，地上跑的，水里游的，只要是無毒能吃，或者是在特殊的去毒方法后，保持食物的原有風(fēng)味，中國人就會(huì)使用各種烹飪手法去嘗試一切食物。與西方人相比較，中國人在吃的方面有較深的研究和探索的勇氣，即使是傳統(tǒng)的中藥，也可拿來做食材，比如滋補(bǔ)的“烏雞燉中藥”。而相比西方人，西方人在吃的方面缺乏探索的精神，他們主要以本土產(chǎn)的牛肉為主食，鮮少去吃豬肉，更別說像中國人去吃動(dòng)物的內(nèi)臟，他們認(rèn)為內(nèi)臟含有較多的膽固醇。中

31、國出口凍雞，西方人取它雞胸肉為食材，而對(duì)骨骼皮膚，他們以最低價(jià)賣給中國人，中國人還賦予“雞腳”美麗的稱呼“鳳凰腳”。 2.2.3 文獻(xiàn)3：中西方上菜的順序 一、目的 中西方對(duì)上菜順序的基本認(rèn)知 二、表征手段 通過認(rèn)知網(wǎng)，對(duì)中西方飲食文化中上菜順序進(jìn)行檢索，對(duì)比中西方飲食文化中上菜的順序，對(duì)飲食文化差異進(jìn)一步了解。 三、主要結(jié)論 中西方的飲食文化也表現(xiàn)在上菜順序的不同。以宴會(huì)為例，中國宴會(huì)涼菜是先服務(wù)于大眾的，然后是熱菜，主菜，湯。水果甜點(diǎn)往往是最后的。而較于中國，西方的第一道菜是開胃菜，數(shù)量少高質(zhì)量，以酸咸為主，而第二是湯，再是主食，接著甜點(diǎn)，最后才是飲料。而中國的飲料是從一開始，坐桌就開始，

32、可自由選擇，無限提供，小孩子則習(xí)慣以飲料當(dāng)湯，歡聚一桌，其樂濃濃。在西方這是不允許，西方的飲食文化，要求大人小孩無時(shí)不刻都以紳士要求自我。 2.3 亮點(diǎn)說明 2.3.1 亮點(diǎn)摘抄 1.The fourth difference lies in the taste. Chinese dishes require the reconciliation of tastes. The character of each material is eliminated but the dish is splendid in the whole. With one kind of material the

33、Chinese chefs can cook tens or even hundreds of dishes with different flavors. You may find the taste of fish in tofu, and can feel the flavor of meat in vegetables. The Westerners emphasize on distinction. The original taste of each material can be felt in each dish. In addition, Westerners often e

34、at raw vegetables, not only tomatoes, cucumbers and lettuce but also cabbage, onions and broccoli. Not like Chinese, Westerners use fewer kinds of seasonings in their cooking. They seldom use fennels or wild pepper and they eat no monosodium glutamate, because they think it contains little nutrition

35、 and may produce side effects. (Zhang 2009, 75) 2.The appearance of a dinner is very important but Chinese people regard taste as the most important. Therefore, it is no wonder that Chinese people are very interested in the taste of a dish. They try to reconcile the flavor of every ingredient to get

36、 an attractive taste. (Zhao 2003, 105) 3.For example, the Mexican Restaurant in Beijing Exhibition Center is a building with a Russian style. The TengGeLiLa Cafeteria looks like a big Mongolian yurt. (Xu 2005, 68) The size of the table ware matches with the amount of food, the pattern matches with t

37、he shape of the food, and the color of the tableware matches with that of the food. (Li 2011, 25) 2.3.2 ReferencesLi, Jingjuan. 2011. Zhongxifang yinshi wenhua chayi The differences between the Chinese and the Western dietary cultures. Yuwen Xuekan (4)Li, Changlei. 2000. Yingmei wenhua bolan A scan of the American and English cultures. Beijing: Shijie Tushu Chubanshe Xu, Wanbang. 2005. Zhongguo yinshi wenhuazhong de shenmei The aesthetic in Chinese dietary culture. Neimenggu Daxue Yishu Xueyuan Xuebao Zhao, Rongguang. 2003. Zhongguo yinshi wenhua gailun An introduction of Chinese dietary cul