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On the regional characteristics of cuisine in China

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Journal of Geographical Sciences 1998年第1期8卷 95-100页

作者： Zhang ShulinDepartment of Geography, Chongqing Teachers College, Chongqing 630047, 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

关键词： cuisine regional feature of cuisine regional school of cuisine regional dishes of local distinctive flavor and taste

Framing cuisine with Food Loss and Waste as a Combined Nutrition Public Health Priority and Climate Change Mitigation Action

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Food and Nutrition Sciences 2019年第9期10卷 1122-1131页

作者： Jonathan M. Deutsch Thomas O’Donnell Solomon Katz Department of Food and Hospitality Management College of Nursing and Health Professions Drexel University Philadelphia PA USA Cabrini University Radnor PA USA Emeritus Department of Anthropology University of Pennsylvania Philadelphia PA USA

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.

关键词： Food Loss Food Waste Bioavailability Climate Change Iron Anemia cuisine Food Fortification Behavior Change

YAK MEAT,THE HAUTE cuisine ON THE PLATEAU

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China's Tibet 2019年第3期30卷 30-33页

作者： Puntsok(Text&Photo) 不详

On the Qinghai-Tibet Plateau,a place so remote where natural resources are scarce at best, producing anything is more than just a chore. As a result, the local food culture is like nothing seen anywhere else.

关键词： YAK MEAT,THE HAUTE cuisine ON THE PLATEAU

The Making of Water-Floating Seasonal cuisine and Its Association to Tourism Development in An Giang Province

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International Relations and Diplomacy 2018年第5期6卷 298-305页

作者： Le Thi Ngoc Diep University of Social Sciences and Humanities Ho Chi Minh CityVietnam Vietnam National UniversityHo Chi Minh CityVietna

Floods have been popularly understood as the nightmares of human beings for their devastation causes. Floods in traditional Vietnamese minds are of the same type since ancient Vietnamese used a metaphor to address the floods in Red River Delta （Hanoi area） as un-auspicious marine spirit Thuy Tinh being defeated by the inland spirit Son Tinh in the legendary battle of life. Therefore, as being expressed in many cultures, floods are symbol of death and loss, and human beings have always attempted to get rich of or overcome the floods. However, the floods, under the awareness and pragmatic life of the people of An Giang Province as well as the whole Mekong River Delta （in Southern Vietnam）, the floods are considered as the sign of wealth and happiness. What makes the floods to be so auspiciously acknowledged, and how do people manage to ~exploit＂ the floods to enrich their life？ This paper is to investigate and generalize the approaches of utilizing the floods＇ resources to diversify their life, especially in cuisine culture. The research learns that the regularly stable floods in the Mekong River system strongly and positively affects the life of the local residents, and the community is further wise to exploit and transform the natural resources into their cultural world, mentally and materially, among which, ecotourism is a potentially prospective field

关键词： An Giang water-floating season cuisine transformation ecotourism

A Cultural Approach to English Translating Strategies of Chinese cuisine names

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海外英语 2011年第13期 197-199页

作者：张昆鹏魏天婵河北工程大学河北邯郸056038

Chinese food is not only characterized with its special cooking methods but its cultural ***,the status quo of English translation of Chinese dish names is not *** 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.

关键词： culture Chinese cuisine translating strategy cultural communication

To Appreciate and Analyze Names of Chinese cuisine in English

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海外英语 2020年第3期 164-165,167页

作者：胡宇欣黑龙江大学

The traditional culture concerning the Chinese cuisine has already diffusely permeated every aspects of people’s dailylife,which include eating habits,diet words and relevant products,*** is no doubt that language is tightly connected with national culture,which signifies the importance of names of Chinese dishes in exchanging the cultural connotations with the west,even the rest of the ***,there are a great number of gaps and differences,which does give rise to many difficulties during translating the names of Chinese cuisine into English ***,it is quite essential to master several necessary translat-ing skills.

关键词： Names of Chinese cuisine translating skills correction and analyses

Chinese cuisine Culture and Current Situation of its Translation

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海外英语 2013年第22期 190-191页

作者：吴一丹 Jinhua Vocational and Technical College

Chinese cuisine is the main reflection of our country’s cuisine *** contains profound historical and cultural ***,it permeates folk-custom taste and local *** the name of a cuisine is the first impression given to a dining person,undoubtedly,its translation is very important in cultural dissemination and *** actually,there are many problems exist in Chinese cuisine translation at *** paper is based on a massive collection of Chinese cuisine’s translation,classification,***,it has found out cultural connotation,current situation and the causes from the cultural angle;discussed the basic requirements of translating Chinese cuisine.

关键词： Chinese cuisine culture translation problems

A Study on the Metaphorical Image of Cantonese cuisine and Its Translation

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海外英语 2020年第6期 77-80页

作者：周润方广东外语外贸大学南国商学院大学英语部

Guangdong, as one of the many tourist attractions in China, has gained increasing popularity among travelers around the globe. The image of the place is by and large determined by several respects, among which, the most prominent is no other than the food, Cantonese cuisine, whose dish names are usually rich in metaphors. This paper aims to analyze the metaphors embedded deeply in the dish names, with hope to decipher the mapping from the source domain, or the metaphorical image, to the target do?main, so as to help deliver a viable solution to translate them, and improve the image of Cantonese cuisine.

关键词： Cantonese cuisine cognitive metaphor metaphor translation

Fabulous Flavors of Zhejiang cuisine

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China Today 2019年第5期68卷 I0002-I0002页

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.”

关键词： Fabulous Flavors Zhejiang cuisine