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英语畅谈中国文化
(1)
四级新要求:中国文化段落翻译
模拟翻译实践题集
1. The
importance of
Chopsticks
筷子的重要性
A.
说到中国筷子的起源,有人认为中国是农耕民族,食物以
植物为主,用筷子
适宜取食。而西方人是游牧民族,以肉食为主,刀叉就来得方便。也有
人认为
中国是农业社会,工业发展晚,木筷正是这种情形的产物。而西方是工业化社
p>
会,金属制品做餐具是必然的。
As
to
the
origin
of
China
’
s
chopsticks,
one
theory
is
that
China
was
an
agricultural
society
and
relies
on
vegetables
for
food.
Chopsticks
were
very
convenient tools for eating.
The Westerners, on the
other hand, were nomads
and
lived
on
meat.
The
knife
and
fork
were
more
practical.
Others
believe
that
China
did
not
have
much
industry
and
therefore,
people
used
chopsticks.
The West was an industrial society, so
their eating utensils were made of metal.
B.
中国文化推崇集体主义,崇尚
共有,融合;西方文化崇尚个体。体现在吃饭
的方式上就是筷子和刀叉的不同。中国人实
行合餐制,用餐的人在用一个盘中
取食,用筷子可以限制个别人大量取食。如此一来,既
保留了集体主义的形态,
个人利益又不会受太大影响。
Chinese culture is developed around
collectivism which stresses communion and
harmony.
Western
culture
emphasizes
individualism.
In
terms
of
eating
customs,
chopsticks
and knives and
forks are two disparate expressions
of
this
culture difference.
The Chinese like to have communal meals
where everybody
eats out of the same
bowl of food.
Chopsticks
were used in order to discourage
people
from
eating
more
than
others.
This
was
not
only
a
way
to
preserve
collectiveness but also to limit
individualism..
C.
< br>很多古代用筷的禁忌沿用至今,成为普遍认可的餐桌礼仪。上菜时要由尊者
或长者
先食。用餐者要尽量坐得靠前,以免掉落食物弄脏衣服。喝汤不可过快,
咀嚼时不可发出
声响。忌将筷子竖直插入碗盘中,因为这代表为死人上坟。取
食时不要用筷子敲打盘碗,
或游离于盘碗之间,或把不喜欢的食物再放回去。
Many
ancient chopstick taboos are valid to this day and
accepted as a norm in
table
etiquette.
Each
dish
served
should
be
commenced
by
the
eldest
or
respectable person.
The diners should sit close to the
table so food won
’
t drop
on their clothes.
One should drink soup slowly and no
noise is supposed when
chewing.
Don
’
t
place
chopsticks
vertically
into
a
dish,
as
this
was
the
way
of
making sacrifices to the
dead.
When taking food,
diners could not tap dish with
chopsticks,
or
move
chopsticks
between
dishes,
or
send
food
back
to
the
communal plate even if they
don
’
t like it.
2.
The Elegance
of Tea-Drinking
喝茶的格调
A.
开门
七件事,柴米油盐酱醋茶。饮茶与吃饭的目的大不相同。吃饭是为了果
腹,饮茶却能提升
精神境界。茶的流传据说与佛教有关。僧侣们喝茶为了提神
醒脑。世俗社会模仿这种清净
脱俗的举动,
所以品茶被看做是清雅之事。在古
典小说中,
用大杯喝茶解渴被称为
“饮”
,
而雅士用精致的茶具喝茶被称为
“
品
”
。
Firewood, rice. oil, salt, soy sauce,
vinegar and tea are the seven daily necessities.
The purpose of tea and food is totally
different though.
People
eat to fill their
stomach, while tea-
drinking can help a person achieve an elevated
state of mind.
Tea-drinking
is
said
to
have
originated
with
the
advent
of
Buddhism.
Monks
drank
tea
to
keep
themselves
awake
and
help
their
concentration.
Ordinary
people were tempted
by the tranquility of the monasteries and began to
imitate
the
monks.
So
tea-drinking
is
considered
an
elegant
pastime.
In
classical
novels, the word used to illustrate
tea-drinking from a big cup to quench
one
’
s
thirst is <
/p>
“
drink
”
.
Scholars would use fine
cups to drink tea and the word to use
is
“
savour
”
.
B.
喝茶是一种很讲究格调的消遣。首先是环境。古人在竹间月下品茶论道。如
今
格调被商业化了。人们在装修豪华的茶馆谈生意,真是大异其趣。茶不仅有
经济功能,还
有社会功能。平民百姓常常光顾小茶馆打牌,闲谈。格调当然谈
不上,气氛却是轻松随意
,多了几份趣味。
Tea
drinking
is
a
very
sophisticated
pastime.
It
starts
with
the
environment.
Ancient scholars enjoyed themselves by
savouring tea among bamboos or in the
moonlight.
It
is
commercialized
now.
People
talk
business
in
expensively
decorated tea
houses.
Tea, not only
serves economical purposes, but also social
purposes as well.
Ordinary people go to the inexpensive
tea houses where they
can play games or
simply chat with friends.
Although such tea houses may not
look elegant, they certainly have a
relaxed atmosphere and are good fun.
C.
古人用铁壶烧水,用纸袋装茶,用瓷杯或陶器饮茶。茶大
概分为这样几种:
红茶,绿茶,乌龙茶和普洱茶。人们认为绿茶有延年益寿和抗癌的作用
,红茶
有暖胃的作用,普洱茶可以减肥和降血压。茶搭配奶和糖的饮用方式,比如台
p>
湾芋头味珍珠奶茶,在中国城市的年轻人中很流行。
In the old days, people used iron
kettles to boil water, Tea was placed in a paper
bag.
Porcelain
tea
sets
or
Yixing
tea
pots
were
used
for
drinking.
Tea
has
several categories: red
tea, green tea, Wulong tea and
Pu
’
er tea.
People think
green
tea
is
good
for
longevity,
and
combating
cancer,
red
tea
for
keeping
the
stomach
warm
and
that
Pu
’
er
tea
can
help
them
lose
weight
and
control
their
blood pressure.
Tea with milk and sugar, like Taiwan
milk tea with chewy balls
of taro
flour, has been popular among young, urban
Chinese.
3.
Philosophical
significance of Chinese
medicine
中医的哲理内涵
A.
中医是不是科学有待论证,但中
医有着深厚的哲学内涵却毋庸置疑。中医通
常从宏观角度认识问题,强调整体性和辩证施
治。中医通过望闻问切来诊病,
西医注重症状,如体温和化验结果。中医通过看人的气色
,舌质等外部症状来
分析脏器病变,并选用天然药物或针灸等疗法,西医多用化学合成药
物或手术。
Although
it
is
debatable
whether
Chinese
medicine
is
scientifically
sound,
you
can
not
deny
that
it
has
rich
philosophical
significance.
Usually
a
Chinese
medicine
practitioner
approaches
the
illness
from
a
broader
perspective,
emphasizing
its
entirety
and
dialectical
implications.
A
Chinese
doctor
examines
his
patient
by
using
methods
like
observing,
smelling,
asking
and
feeling.
His western counterpart relies on
symptoms like body temperature and
lab
tests.
The Chinese doctor
determines the problems of the
patient
’
s internal
organs by inference through observing
various exterior signs, such as complexion
or
the
tongue.
He
relies
on
herbal
medicines
and
acupuncture
for
treatment,
while a western
doctor uses chemical-based medicine and surgery.
B.
根据古代理论,身体是个有机
的整体。如果一个部位出现问题,整个身体状
况都会失去平衡,人就会生病。针对疾病的
药物治疗,其目的就是使人体达到
平衡。人们相信治疗疾病有三个步骤。第一是药膳,第
二是引导,即身体的运
动,第三才是药剂。这是在前两种办法都不奏效的情况下才会采用
的最终方式。
According to ancient
theory, the body is an organic whole.
If any part of it does
not
work properly within the overall regime, the body
becomes unbalanced and
the person falls
sick.
Medical
remedies opposite in nature to
the
illness
being
treated
should
be
prescribed
in
order
to
return
the
body
to
a
balanced
state.
The Chinese believed that
treatment of any disease consists of three stages.
The
first
is
medical
food,
the
second
physical
exercises.
The
third,
drugs,
were
considered a last
resort if the first two failed.
C.
医
食同源,日常的饮食也有药用价值。饮食有五味:酸苦甜辣咸,也有四种
特性:寒热温凉
。五味决定着食物或药物对于机体的疗效。比如,辣味可以促
进循环,使重要的能量“气
”得以发挥。苦味能够通塞,促进肠胃的蠕动。酸
性的食物能够积累能量,而咸味的食物
能够缓解压力。食物的四种特性通过对
相反性态的抑制起到治疗的作用。
Medicine and food share the same
origins, which is why an everyday meal can
also
be
of
medicinal
value.
The
recommended
dietary
regime
comprises
five
tastes: sour, bitter, sweet, pungent
and salty, and four natures: cold, hot, warm
and
cool.
The
five
tastes
determine
how
a
food
or
drug
affects
the
organism.
For
example, pungent food promotes circulation and
evaporation of vital energy
qi.
Bitter
tasting
food
opens
blocked
centers
and
promotes
healthy
bowel
movement.
Eating
sour dishes accumulates and concentrates vital
energy, and
salty
food
alleviates
all
feeling
of
heaviness.
The
four
natures
are
effective
in
treating disease through being opposite
in nature to them.
4.
Chinese
Hospitality
中国人的待客之道
A.
到中国人家里做客总感觉他们
招待得很隆重。女儿请客,父亲作为主人,在
饭桌上几乎没吃什么,只是隔一会儿就劝酒
。母亲一直在厨房里忙着,不加入
我们。这是老礼数。小孩子被赶到邻居家,以便客人吃
得尽兴。有些人家则逼
着孩子给客人唱歌或背诗。上一大桌菜,还说,
< br>“没什么东西,凑合着吃吧。
”
I always feel
spoiled to be
a guest in a Chinese household: It is
the daughter
’
s
treat.
Her
father, as a host, did not eat
much but
was constantly proposing a
toast.
Her
mother was
busy
cooking in the kitchen without
joining us.
That
was an old tradition.
The kids are sent to the neighbors so
the guests can have a
peaceful
meal.
Some
hosts
instead
force
their
children
to
perform
a
song
or
recite a poem.
Even though they prepared a
sumptuous meal, the hosts would
still
say,
“
We
don
’
t have much, so please
bear with us.
”
B.
这就是中国人的待客之道:把最好的东西拿出来招待客人
。西方待客的目的
是交流而非表现待客的热情。中国人待人热情的目的通常是为了表现自
己懂礼
节,而非想使客人满意。主人执意为客人布菜而不管你是否爱吃,因为他至少
p>
树立了待客有礼的形象。现在情况不同了。更多人喜欢自在随意而非刻意礼貌。
That is Chinese hospitality.
People want to bring out
their best food to welcome
the
guests.
Westerners
want
to
socialize
with
the
guests
rather
than
simply
showing hospitality.
Chinese hospitality is meant to show
the politeness of the
host rather than
keeping the guests happy.
The host may insist on putting food
on your plate, despite the fact that
you may not like certain food.
At least the
host gives the
impression that he is very hospitable.
Things are different now.
More
and
more
people
prefer
a
relaxed
atmosphere
rather
than
showing
hospitality just for
the sake of it.
C.
< br>在餐厅,中国消费者会点一大堆食物。他们贪吃吗?不。这是因为
“
好面子
”
的价值观。请客人外出吃饭并不简单地被看
做
“
一起吃顿饭
”
,而是为了加强友
好关系和做生意。一次宴请因此被看做是一项大投资。这种现象背
后的原因很
简单,主人觉得如果一餐结束时所有的菜被吃光了,客人会以为主人很吝啬。
At
a
restaurant,
Chinese
customers
would
order
too
much
food.
Are
they
greedy?
No.
It
is
because
the
Chinese
attach
a
lot
value
to
the
concept
of
“keeping face”.
When inviting guests and friends out to
dinner, the Chinese do
not view it
simply as “dining together”, but to strengthen
friendly ties and to do
business.
A
big
banquet
is
therefore
considered
a
good
investment.
The
reason behind the phenomenon is simple:
the hosts take it for granted that if all
the food is gone at the end of the
meal, their guests might think they were stingy.
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