綜英第三版第四冊-UNIT6-Chinese-food課文翻譯

ChineseFood"Fewthingsinlifeareaspositiveasfood,oraretakenasintimatelyandcompletelybytheindividual.Onecanlistentomusic,butthesoundmayenterinoneearandgooutthroughtheother;onemaylistentoalectureor.conversation,andday-dreamaboutmanyotherthings;onemayattendtomattersofbusiness,andone'sheartorinterestmaybealtogetherelsewhere...Inthematteroffoodandeatinghoweveronecanhardlyremaincompletelyindifferenttowhatoneisdoingforlong.Howcanoneremainentirelyindifferenttosomethingwhichisgoingtoenterone'sbodyandbecomepartofoneself?Howcanoneremainindifferenttosomethingwhichwilldetermineone'sphysicalstrengthandultimatelyone'sspiritualandmoralfibreandwell-being?"--KennethLo“生活中很少有什么東西像食物這樣真切實在，或者說那么徹底的為個人接納吸收。一個人可能在聽音樂，但是音樂可以從一只耳朵進從另一只耳朵出；一個人可以在聽講座時胡.時，一個人幾乎不可能長時間的對自己正在做的事完全無動于衷。一個人怎么能對即將進入身體并成為身體一部分的東西保持絕對的無動于衷呢？一個人怎么能對即將決定自己體力以及最終決定自己的精神和道德品質以及幸福安康的東西無動于衷呢？——肯尼斯·洛ThisisaneasyquestionforaChinesetoask,butaWesternermightfinditdifficulttoanswer.ManypeopleintheWestaregourmetsandothersaregluttons,butscatteredamongthemalsoisalargenumberofpeoplewhoareapparentlyprettyindifferenttowhatgoesintotheirstomachs,anddonotregardfoodashavinganyultimatemoraleffectonthem.How,theymightask,couldeatingahamburgerordrinkingCocaColacontributeanythingtomakingyouasaintorasinner?Forthem,foodisquitesimplyafuel.這是一個中國人常問的問題，而西方人卻很難作答。在西方，很多人都是美食家，還有其他一些是暴飲暴食者，而混雜于這兩者中間的還有一種對吃進肚子的食物漠不關心的。這些人也許會問，吃一個漢堡，喝點可口可樂就會變成圣人或罪人？對于他們來說，食物就是一種能量。KennethLo,however,expressesapointofviewthatisprofoundlydifferentandtypicallyChinese,derivingfromthousandsofyearsoftradition.TheLondonrestaurateurFuTong,forexample,quotesnolessanauthoritythanConfucius(theancientSageknowninChineseasK'ung-Fu-Tzu)withregardtotheprimalimportanceoffood.Food,saidthesage,isthefirsthappiness.FuTongadds:"Foodtomycountrymenisoneoftheecstasiesoflife,tobethoughtaboutinadvance;tobesmotheredwithlovingcarethroughoutitspreparation;andtohavetimelavishedonitinthefinalpleasureofeating."肯尼斯·洛認卻表達了一種截然不同的，典型的中國化的觀點。這種觀點源于從幾千年中國文化。例如，一家倫敦餐館的董福就引用了如同孔夫子〔中國人陳這位古代圣人為孔夫LoobservesthatwhenWesternersgotoarestauranttheyaskforagoodtable,whichmeansagoodpositionfromwhichtoseeandbeseen.Theyareusuallytheretobeentertainedsocially--andalso,incidentally,toeat.WhentheChinesegotoarestaurant,however,theyaskforasmallroomwithplainwallswheretheycannotbeseenexceptbythemembersoftheirownparty,wherejacketscancomeoffandtheycanproceedwiththeseriousbusinesswhichbroughtthemthere.TheChineseintentions"arebothhonourableandwhole-hearted:toeatwithacapitalE."洛發(fā)現西方人進餐館時都會要個不錯的桌位，也就是自己可以看到他人，他人也可以看到你的好位子。他們去那里通常只是一種社交娛樂，同進附帶著吃些什么。但中國人卻不一樣，他會選一個除了聚會成員誰都看不到的地方，這樣他們可以很隨便的脫掉外套，可以開始這件嚴肅的事情吃飯，那才是他們來這的目的。中國人的意圖“是高尚的，是全心全意的，Despitesuchamarkeddifferenceinattitudestowardswhatoneconsumes,thereisnodoubtthatpeopleintheWesthavecometoregardthecuisineofChinaassomethingspecial.Infact,onecanassertwithsomejusticethatChinesefoodis,nowadays,theonlytrulyinternationalfood.Itisubiquitous.Restaurantsbedeckedwithdragonsanddelicatelandscapes--servingSuchexoticasDimSinGai(sweetandsourchicken),andShaoShingsoup,Chiao-TzuandKuo-Tioh(northernstyle),andGingAiKwar(steamedaubergines)--havesprungupeverywherefromHongKongtoHonolulutoHobokentoHuddersfield.盡管對于吃什么的態(tài)度很不一樣，但勿庸疑置疑的是，西方人已經開始承認中國飲食的與眾不同。實際上，他們可以很公正地斷言，中餐是當今世界唯一真正意義上的國際飲食，它無處不在。從香港到火奴魯魯，從呼伯肯到韓茲弗爾德，隨處看見刻有龍騰的圖案和精清蒸茄子等。Howdidthiscomeabout?Certainly,akindofChinesefoodwasexportedtoNorthAmericawhenmanythousandsofChinesewentthereinthe19thcenturytoworkonsuchthingsastheU.S.railways.Theysettledonornearthewestcoast,wherethefamousorinfamous"chopsueyjoints"grewup,withtheirratherinferiorbrandofChinesecooking.ThestandardoftherestaurantsimprovedsteadilyintheUnitedStates,butLoconsidersthatthecrucialfactorinspreadingthiskindoffoodthroughouttheWesternworldwaspopulationpressureintheBritishcolonyofHongKong,especiallyafter1950,whichsentfamiliesoutallovertheworldtoseektheirfortunesintheopeningofrestaurants.Headds,,however,thatthiscouldnothavehappenediftheworldhadnotbeeninterestedinwhattheHongKongChinesehadtocookandsell.HedetectsanincreasedinterestinsensualityintheWesternworld:"Colour,texture,movement,food,drink,androckmusicallthesehavebecomemuchmorepartandparceloftheaverageperson'slifethantheyhaveeverbeen.Itisthisincreasedsensualityandthedesireforgreaterfreedomfromage-boundhabitsintheWest,combinedwiththeinherentsensualconceptofChinesefood,alwaysquicktosatisfythetastebuds,thatisattherootofthesuddenandphenomenalspreadofChinesefoodthroughoutthelengthandbreadthoftheWesternWorld."這是怎么回事呢？十九世紀成千上萬的工人去美國去做諸如修建鐵路之事時，食物也隨之傳到了北美。他們在美國西海岸或靠近西海岸的地方定居，在那里知名的、不知名的“雜燴店”開始風行起來，經營的都是些低檔次的中國菜。在美國，這些餐館的檔次在穩(wěn)步提高。但洛認為促使中餐在西方世界流行起來的關鍵因素在于英國殖民地——香港的巨大人口壓力。特別是20世紀50年代以后，許多家庭都想到世界各地開餐管賺錢。他還說，如果世界對香港華人的烹飪和經營不感興趣的話，也不可能發(fā)生這樣的事情。他發(fā)現西方人越來越重視感觀上的享受：色澤、質地、運動、食物，飲料以及搖滾樂，這些都成為大部分人生活中的重要組成部分。由于西方人這種與日俱增的感官享樂主義，與打破舊習獲取更多自由的渴望，在加上中國飲食所固有的感知理念，很容易滿足人的味覺，才使得中國飲食在全世界各地發(fā)展得如此迅速。Thereisnodoubtthatthetraditionalhigh-qualityChinesemealisaseriousmatter,fastidiouslypreparedandfastidiouslyenjoyed.Indeed,thebringingtogetherandinitialcuttingupandorganisingofthematerialsisabout90%oftheactualpreparation,thecookingitselfbeingonlyabout10%.This10%isnot,howeverasimplematter.Therearemanypossibilitiestochoosefrom;KennethLo,forexample,listsfortymethodsavailablefortheheatingoffood,fromchuortheartofboilingtosuchothersasts'ang,akindofstir-fryingandbraising,t'a,deep-fryinginbatter,andwei,buryingfoodinhotsolidssuchascharcoal,heatedstones,sand,saltandlime.毫無疑問，一頓高質量的中餐是一件嚴肅的事情，制作考究，品位上乘。事實上，原材料的粗加工，拼擺，以及搭配約占實際準備過程的90%，而烹飪本身只占10%。但就那10%40有煨，把食物埋在熾熱的固體如木炭、石頭、沙子、鹽或石灰下的煨熟。Thepreparationisdetailed,andtheenjoymentmustthereforematchit.ThusaproperChinesemealcanlastforhoursandproceedalmostlikeareligiousceremony.Itisasharedexperiencefortheparticipants,notalonelychore,withitsprocessionofplannedandcarefullycontriveddishes,someelementsdesignedtoblend,otherstocontrast.Meatandfish,solidsandsoups,sweetandsoursauces,crispandsmoothtextures,freshanddriedvegetables--alltheseandmorechallengethepalatewiththeirappropriatecharms.準備工作十分詳細，而美餐的享用自然也應與之匹配。因此吃一頓真正的中餐可能要好幾個小時，其過程就像一次宗教儀式。它需要從那與這共同分享，而非各自份額任務，因為有一系列經認真策劃、精心設計的菜肴，其中一些成分是用于調味，另一些則用于襯托。肉類、魚類、炒菜、湯菜、酸湯甜汁、吹生生滑溜溜之物，鮮菜、干菜所有這些以及其他，他們各局特色都在調我們的胃口。InaChinesemealthathasnotbeenalteredtoconformtoWesternideasofeating,everythingispresentedasakindofbuffet,theguesteatingalittleofthis.alittleofthat.Individualportionsassucharenotprovided.Aproperlyplanneddinnerwillincludeatleastonefowl,onefishandonemeatdish,andtheirpresentationwithappropriatevegetablesisnotjustamatteroftastebutalsoaquestionofharmoniouscolours.Theeyemustbepleasedaswellasthepalate;ifnot,thenacertainessentiallyChineseelementismissing,anelementthatlinksthiscuisinewiththatmosttypicalandyetelusiveconceptTao.在一次為首西方飲食思潮影響的中餐中，所有食品擺在餐桌上，猶如一種自助餐。賓客們可吃點這個，吃點那個。擔任份飯是不會提供的。搭配合理的一餐至少應該包括一道雞，一道魚，和一道肉，而他們與適當的蔬菜搭配擺出也并非僅是味道的問題，也是要色澤搭配問題，味覺要滿足，視覺也是如此。否則，一種本質