Languageandculture分析.ppt

Attention to the homophone 李宗同，仲锦力，卢辉，贾正京，吕士丹，沈晶冰，沙仁帆，王国钧 No Repetition e.g. “百年票号”日升昌： 总经理雷履泰 第一副总经理毛鸿翙 孙子：毛履泰 雷鸿翙 * * II. Food in Chinese and Western Cultures Cuisine: A way of cooking A way of life Food Much more than the answer to hunger Triggers moods and memories Reveals needs and desires Releases tensions and stimulates creativity 1. Chinese Food Way of cutting: dices （丁） pieces, slices （片） shreds （丝） straps （条） chunks （块） minced （绞碎成糜） B. Way of cooking: stir-frying （炒）roasting (烤/焙) stewing (炖/烩) steaming (蒸) boiling （煮） seasoning （调） pickling (腌) smoking （熏） mixing （拌） braised （红烧/焖 ） C. Naming Straightforwardness ( home-style cooking) e.g. 辣子鸡丁 ― stir-fried chicken dices with green pepper (main ingredients, subsidiary ingredients, way of cutting, way of cooking) 2. Initiator’s Name – cultural background knowledge 宫保鸡丁 (stir-fried chicken dices with chili sauce and peanuts in the style of Gongbao） 东坡肉 (strewed pork in the style of Su Dongpo） 麻婆豆腐 （peppery hot bean curd in the style of a woman with a pockmarked face） 3. Animal’ s Name Naming after the shape of animals with certain appreciating and commendatory senses in Chinese culture 松鼠桂鱼 (fried mandarin fish in squirrel shape) 飞燕迎春 （cold dish shaped like swallow） 4. Plant’s Name  ― sounds more poetic and refined 玉兰 (magnolia) – for its beautiful flowers and sweet fragrance 玉兰片 ―bamboo shoot slices Some plants have special cultural implication to Chinese: 荷花 （lotus） ― for its purity 芙蓉 (egg white) 5. Beautifying 琥珀玉珠 pigeon eggs in amber color Making it sound nobler and more dignified 红烧狮子头 (strewed large pork ball with brown sauce) 凤尾虾 （fried phoenix-tail prawns） 6. Imagination  母子相会， 波黑战争， 青龙卧雪， 走在乡间的小路上 悄悄话，霸王别姬, 掌上明珠，绝代双骄， 青龙过江， 桑拿肘子， 情人的眼泪, 红颜知己 (soybean and soybean sprouts) (spinach and Jew’s ear) (cucumber with refined