英語論文中西方飲食文化差異解析

2012屆本科畢業(yè)論文

中西方飲食文化差異

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2012年5月

TheDifferencesofDietaryCulturesBetweenChinaandtheWest

ShangqiuMay2012摘要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會產(chǎn)生一些誤解。本文主要從中西方飲食觀念、烹飪?nèi)〔?、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。

關(guān)鍵詞：飲食；飲食文化；差異

AbstractDietisthebaseofliving,withnoexceptioninChinaortheWest.Dietarycultureisanimportantpartofthenationalculture.Withtheentranceofthe21stcentury,cross-culturalcommunicationhasbecomemoreandmorefrequent,amongwhichdietaryculturehasbeenthemostbasiccontent.However,becauseofthedifferencesinlivingenvironments,customsandvalueconceptsChinaandtheWesthaveformedtheirowndifferentdietarycultures.Asaresult,thereappearssomemisunderstandingssometimesbetweenChineseandtheWesternersintheircommunication.ThispaperwillanalyzethedifferencesofdietaryculturesbetweenChinaandtheWestfromdietaryconcepts,rawmaterials,dietarystructures,cookingpatternsandtheorderofservingdishessoastofacilitatetheefficientcommunicationbetweenChineseandWesterners.Keywords:diet；dietaryculture;difference

Contents摘要 I

Abstract II

Contents III

1 Introduction 1

2 TheDifferencesofDietaryCulturesBetweenChinaandtheWest 1

2.1 DifferencesinDietaryConcepts 1

2.2 DifferencesintheUseofRawMaterials 3

2.3 DifferencesinDietaryStructures 4

2.4 DifferencesinCookingPatterns 5

2.5 DifferencesintheOrderofServingDishes 6

3 Conclusion 7

References 81IntroductionWiththeentranceofthe21stcenturycross-culturalcommunicationhasbeenamoreandmorepopularactivityevenamongcommonpeople.However,becauseofthedifferencesofareas,environmentsandcustoms,differentnationshaveformedtheirspecificcultures.Amongthefouraspectsofclothing,eating,housingandbehaving,ChinesepeoplehavegotcloserandclosertotheWesternersinotherthreeaspectsexceptineating.ItisonlyintheaspectofeatingthatChinesepeoplehavethebiggestdifferencefromtheWesterners.Dietarycultureisanimportantcomponentofthenationalcultures.Italsoplaysanessentialroleinnon-verbalculturesincross-culturalcommunication.Chinahasalongandrichhistoryonitsdietaryculture.InChinaalmosteverythingiscloselyrelatedtoeating.While,WesterndietarycultureisnotasdevelopedasthatofChinaandWesterncountriesarenotthatparticularaboutcookingasChina.KnowingthedifferencesofdietaryculturesbetweenChinaandtheWestisgoodforEnglishlearnerstohavemorecompleteunderstandingofbotheasternandwesternculturesanditalsoincreasesthechanceofsuccessincross-culturalcommunication,andhelpspeopleavoidunnecessarymisunderstandings.2TheDifferencesofDietaryCulturesBetweenChinaandtheWestThedifferentnationalculturesinChinaandtheWestcontributetothedifferencesofdietaryculturesbetweenthem.Thesedifferencescomefromthedifferentthinkingmethods,environments,customsandsoonbetweenChinaandtheWest.2.1DifferencesinDietaryConceptsAsaChinesesayinggoes,Minyishiweitian(Themassesregardsufficientfoodastheirheaven).ItshowstheimportanceofeatinginthemindofChinesepeople.Chinesepeopletakeagoodmealasapursuitofartofbeauty.ThisevencanbeseenfromTVprograms.InthecartoonZhonghuaXiaodangjia(ALittleChineseChef),whichwasverypopularinChinaabouttenyearsago,Xiaodangjiatreatsgoodmealsashislonglifepursuit.FromthiscartoonpeoplecanfeeltheprofounddietarycultureinChinaandgettoknowvariouskindsoffoodinChina.NowpeoplecanwatchprogramssuchasEverydayCateaboutcookingonTVeveryday.Chinesepeopleareparticularlyinterestedineating.Thepursuitofenjoymentinfoodhasalmostreachedtoaheightthatcannotbehigher.Peopletrytheirbesttoperfectadishnotonlyfromcolorbutalsofromincense,tasteandshape.ItmeansthatintheeyesofChinesepeople,adishshouldlookbeautiful,smellgoodandtastedelicious.Beautyappearanceisapursuitofbeautyfromavisualaspectanditcontributestoamentalenjoyment.Chinesehavehighdemandoftheappearanceofadinner.Theynotonlystressthebeautyofthefoodbutalsothebeautyoftheenvironmentandthetableware.Variouskindsofbeautyarereconciledinawell-prepareddinner.Thechefsmatchthecolorsoffoodcarefully,suchasthecollocationofthemaincolorsandthesub-colors,andthecollocationofwarmcolorsandcoldcolors.Thismakesthedinnerlookcolorfulandstimulatespeople’sappetite.Atthesametimemanyrawmaterialsareengravedintotheshapesofflower,bird,mountainandhumanwhichareextremelybeautiful.Inaddition,thedietaryenvironmentissometimesfullofakindofelegantandattractivecityambiancesometimesbrimwithaquietandbeautifulruralatmosphere.Forexample,theMexicanRestaurantinBeijingExhibitionCenterisabuildingwithaRussianstyle.TheTengGeLiLaCafeterialookslikeabigMongolianyurt.(Xu2005,68)Besides,thetablewareintheserestaurantsalsolooksperfect.Thesizeofthetablewarematcheswiththeamountoffood,thepatternmatcheswiththeshapeofthefood,andthecolorofthetablewarematcheswiththatofthefood.(Li2011,25)TheappearanceofadinnerisveryimportantbutChinesepeopleregardtasteasthemostimportant.Therefore,itisnowonderthatChinesepeopleareveryinterestedinthetasteofadish.Theytrytoreconciletheflavorofeveryingredienttogetanattractivetaste.(Zhao2003,105)WhiletheWesternerspaymuchlessattentiontoeatingcomparedwithChinesepeople.LinYutang,afamousChinesewriter,acceptedastricteducationonChineseandWesterncultures.Hehadanincisivediscourseonthewayhowwesternerstreatfood.AccordingtohimEnglishmendonottreatdietasanimportantthing;onthecontrarytheyregarditasatinybusiness.Thereusedtobenocuisineintheirvocabularybutcooking.Theyhadnoproperwordtonamethechefsbutonlycallthemcooks.Theyoriginallyhadnowordtonameagourmet;therefore,theyusedgreedyguttotakeitsplace.Westernerspaylittleattentiontotheformandtasteofadishbutfocusmuchmoreonnutrition.Theypaymuchattentiontotheamountofprotein,fat,heat,andvitamin.Theyanalyzewhetherthedishhasanappropriatecollocationofnutrition,whethertheamountofcaloriesismoderate,andwhetherthenutritioncanbefullyabsorbed.(Lin1998,68)Westernersemphasizeontheoriginalflavorandnutritionoffood.Therefore,theyadoptfreshrawmaterialsandtrytokeeptheiroriginalnutritionandtasteasmuchaspossiblewhentheycookthem.Eventhoughthedishesarebittertoeattheywilleatthemprovidedtheycontainlotsofnutrition.2.2DifferencesintheUseofRawMaterialsChinesepeoplehaveawideinterestineatingsotheyusemorekindsofrawmaterialsincookingcomparedwithWesterners.Thereisasayingthatthingsintheairexceptplane,thingsinthewaterexceptsubmarinesandthingswithfourlegsexceptbenchesareallChinesepeople’sfood.Thissayingisnottotallyinaccordancewiththerealitybutitisnotfarawayfromthetruth.(Lu2002,96)Therewasacaseofkillingpandasinthe1980sinSichuanprovince.Whenthepolicemenreachedthehomeofthesuspect,pandameatwasbeingstewedinhispotandthispotofmeatwasperhapsthemostexpensivemeatintheworld.Chinesepeoplenotonlyeatthosethatflyintheair,swiminthewaterandthosethatrunonthegroundbutalsoeateverypartofthem,fromtoptotoeandfromtheoutsidetotheinside.EventraditionalChinesemedicinalmaterialscanbeseveredonthedinnertablewiththenamemedicinalfood,suchasStewedBlack-bonedChickenwithChineseHerbs.(Yang2004,36)Intheaspectofeating,Westernerslackthespiritofexploration.Theytreateveryfoodtheydonotknowcautiously.ItwassaidthatwhentomatoeswerefirsttransferredfromArabtotheWestnoonedaredtoeatthem.Laterabravepersonriskedhislifetoeatoneandwasstillaliveafteradayandnight.Thenthewesternersacceptedtomatoesgradually.(Li2009,25)Westernershaveanarrowrangeoffood.Whattheyfavorthebestisbeef,chickenandfish.Theyevendonoteatfishwhichlivesintheriver.WesternersseldomeatporkandtheynevereatabdominalorganswhichcanbemadeintodeliciousfoodinChina.TheEuropeanCommunitymadeaclearstipulationmorethantenyearsagothatnoabdominalorgansshouldbemadeintofoodforsale.However,FrenchFatGooseLiverisanexceptionbecauseitistoodeliciousforthegourmetstorefuseit.(Li2003,134)Westernersalsodonoteatanimalskinbecauseitishighincholesterol.Chinaexportsfrozenchickenbutimportschickensfeetatthesametime.Chickenfeetcontainonlybonesexceptskin.ThewesternersdonoteatthemsotheysellthemtoChineseinalowprice.ChinesepeoplegiveabeautifulnametochickenfootthatisFengzhua(phoenixfoot).SongMeilinglivedupto103yearsoldandshelovedchickenfeetthebestduringherlife-time.(Yang2004,36)2.3DifferencesinDietaryStructuresChinesedietarycultureisrootedintheagriculturaleconomy.Chinahasbeenagreatagriculturalcountrysincetheancient.Chinese’smainfoodismainlymadeofriceandwheat.Besides,millet,maize,kaoliang,potatoesandsweetpotatoesalsooccupyaproportionintheirmainfood.Lotsoffoodwhichmadeoffloursuchassteambuns,noodles,clayovenrolls,andfriedbreadstick;allkindsofporridge,piesandsnackscontributemuchtopeople’scolorfullife.(Xue2001,253)Chinesepeopledonoteatmeateveryday.Onlywhenholidaycomesorwhenpeoplehaveahighlevellivingconditiondotheyeatsomemeat.AccordingtoWesterninvestigators,thevegetablesChinesepeopleeataremorethan600kindssixtimesthanthoseoftheWesterners.(Guo2010,93)Westernersaredevelopedfromnomadicnations,thereforetheyhaveadevelopedanimalhusbandry.Intheirdietmeatanddairyproductarearequisitepartandoccupyabigproportionontable.Theypaylotsofattentiontotheingestionofanimalproteinandfat.Dishesmadeofmeatarealwaysseenontheirtable.(Pang2011,268)ThustheWesternersaremuchstrongerthanChinesepeople.Westernersseldomsufferfrombonediseases.WhileChinesepeoplenotonlyhaveshortfiguresbutalsoareeasytogetbonediseasessincetheydrinklittlemilk.InChinamanyoftheoldpeopleturntohumpbacksandmanysufferfromosteoporosis.Accordingly,orthopedicsdepartmentsarescatteredeverywhereinChina.2.4DifferencesinCookingPatternsThedifferenceincookingpatternsbetweenChinaandtheWestisfirstshownintheuseofknife.ChineseCuttingisthemostfamousintheworld.TherearemorethantenkindsofCuttinginChinasuchasdicing,slicing,mashing,mincing,grinding,filleting,shredding,andflatteningandrollcutting.(Jin2003,178)Chinesechefsalsomakebeautifulengraveswiththerawmaterials.TheWesternersusuallychooselargepiecesofrawmaterialsintheircooking.ChickenandbeefsteaksthatareaslargeaspalmsareverycommontobeseenintheWesterncountries.(Han2011,73)Second,thecookingmethodsbetweenChinaandthewestareverydifferent.Chinahasveryrichkindofcookingmethods,suchasbraising,quickboiling,scaling,stewing,gradualsimmering,slowredcooking,steaming,decoctionandsoon,uptomorethanthirtykinds.(Ji2011,128)Besides,thedishescookedwiththesemethodsarenumerous.ThatiswhyChinesefeelitisveryinterestingtocook,whiletheWesternersemphasizetoomuchonscientificdietandthecollocationofnutrition.Theycookaccordingtoscientificdisciplinesallthetime,whichismechanizedandmonotonous,thereforewithoutanyjoy.(Han2011,74)Thethirddifferenceliesinthemasterofthecookingdurationandtheamountofingredients.Chinesedishesareveryparticularaboutcookingduration..Amealcanneitherbecookedtoolongtobeover-cookednorbecookedtooshorttostillberaw.Themasterofthecookingdurationliesontheexperienceofthechefsandhasnonedefinitestandards.(Li2009,25)However,theWesternershaveastrictcontrolintheircooking.Thepreparationoftherawmaterialsisaccuratetoonegramandthecookingdurationisaccuratetoonesecond.Manywesternersprepareallkindsofcookingtoolsintheirkitchens,suchasmeasuringcups,platformscales,thermometers,elapsedtimeclocks,nottosayforkstoseparatetheeggwhiteandtheeggyolk,andcrampstoclampdifferentkindsoffood.Someothertoolswhosenamesaredifficulttocallarealsocommonintheirkitchens.Steppingintotheirkitchensisjustlikeenteringintochemicallaboratories.Chinesepeopleliketobeoptional,thereforepeoplecanoftenreaddirectionslikethis“withalittlesalt,someoilandmoderatesugar”inChinesecookbooks.(Lu2002,97)Thefourthdifferenceliesinthetaste.Chinesedishesrequirethereconciliationoftastes.Thecharacterofeachmaterialiseliminatedbutthedishissplendidinthewhole.WithonekindofmaterialtheChinesechefscancooktensorevenhundredsofdisheswithdifferentflavors.Youmayfindthetasteoffishintofu,andcanfeeltheflavorofmeatinvegetables.TheWesternersemphasizeondistinction.Theoriginaltasteofeachmaterialcanbefeltineachdish.Inaddition,Westernersofteneatrawvegetables,notonlytomatoes,cucumbersandlettucebutalsocabbage,onionsandbroccoli.NotlikeChinese,Westernersusefewerkindsofseasoningsintheircooking.Theyseldomusefennelsorwildpepperandtheyeatnomonosodiumglutamate,becausetheythinkitcontainslittlenutritionandmayproducesideeffects.(Zhang2009,75)2.5DifferencesintheOrderofServingDishesChineseandWesterndietarealsodifferentintheorderofservingdishes.Takeabanquetforexample.InaChinesebanquetcolddishesarethefirstserved,nextthehotdishesandthemaincoursecomewiththefollowingofsoup,thenfollowsthemainfoodordesserts.Fruitsoftencomethelast.Inawesternbanquettheservingorderisdifferent.ThefirstcourseofWesterndinnerisappetizer.Itisdividedintocolddishandhotdish.Appetizershavespecificflavors,mainlysaltyorsour.Theyarefewinamountbuthighinqualities.DifferentfromChinesedinners,thesecondcourseofWesterndinnerissoup.Westernsoupcanbedividedintofourkinds,clearsoup,creamsoup,vegetablesoupandcoolsoupwhichcanbedividedintomorekinds.ThethirdcourseofaWesterndinnerisnon-stabledish.Itcontainsallkindsoffreshwaterfishandsaltwaterfish,avarietyofshellfishandmollusks.Usually,aquaticproducts,eggs,breadiscallednon-stabledish.ThefourthcourseofWesterndinneristhemaincourse,whichcontainsmeatandbirdspecies.Theyareservedwithdifferentkindofsauces.ThefifthcourseofWesterndinnerisdishesmadeofvegetables.Westernersofteneatrawvegetables,sovegetablesareoftenmadeintosalad.Butsomevegetablesarecookedsuchascauliflowers,chipsandboiledspinach.ThesixcourseofWesterndinnerisdessert,suchaspudding,pancakes,icecream,cheeseandfruits.Thelastcoursecontainsbeverage,coffeeortea.(Lin2009,90)3ConclusionChinaandWesterncountriesareverydifferentindietaryculturesbutbothofthemhavetheirstrengths.Withtheprogressofglobalization,ChineseculturesandWesternculturesarereconcilinggradually.NowlotsofWesternfoodssuchas,hamburgerandsandwichhaveenteredintoChinesemarkets.FastfoodrestaurantslikeKFCandMcDonaldarecommonineverycityofChina.ChinesefoodhasalsoenteredWesterncountries.Thesetwoculturesareimprovingintheprocessofconflicting.NowmostChinesepaymoreattentiontothenutritionoffoodandcookingmethodsarebecomingmoreandmorescientific.Atthesametime,Westerncountriesbegintopayattentiontothecolor,incensetasteandshapeoffood,whichgetclosertoChinesefood.ChineseandWesterndietarycultureswilldevelopinthecontinuouscommunication,andpeopleallaroundtheworldwillbeabletoenjoymoredeliciousandmorenutritiousfood.

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