书籍详情
翻译中国：中国美食
作者：陈达，杨天庆 编著；杨天庆 审校
出版社：外语教学与研究出版社
出版时间：2022-10-01
ISBN：9787521339727
定价：¥52.90
内容简介
“民以食为天”。本著述则从构建“中国美食” 话语出发，旨在讲述中国美食故事，推广中国美食文化，让外国友人真正体悟到中国博大精深的美食文化和内涵。该著述以英汉形式呈现。
作者简介
暂缺《翻译中国：中国美食》作者简介
目录
章 餐饮文化
Part One: Food Culture
1 A Brief Introduction of Chinese Cuisine
中国烹饪略述
2 Basic Understanding of Chinese Cuisine
中国烹饪知识
3 Restaurants in China
中国餐馆
4 Dishes in China
中国菜肴
5 Regional Cuisines in China
中国地方菜系
6 Staple Food
主食
7 Non-Staple Food
副食
8 Yin and Yang Featured in Chinese Food
中餐阴阳特征
9 The Ways of Chinese Cooking
烹饪方法
10 The Order in Which Chinese Dishes Are Served
中餐上菜顺序
11 The Situation of Newly Arrived Overseas Tourists Dining
in a Chinese Banquet-Style Meal
初到中国的海外游客在中式宴会上用餐的情形
12 Time-Honored Chinese Dining Etiquette
源远流长的中国餐饮礼仪
13 Guidelines for Dining with a Chinese Family
与中 庭一起用餐的礼节
14 The Seating Custom of a Formal Dinner
宴会座位习俗
15 Different Types of the Feasts of the Confucius Mansion
孔府宴的种类
16 The Manchu-Han Full Banquet, a Well-Known Chinese Feast
中华 大宴：满汉全席
17 The Banquet for Thousand Elders Held in the Qing Dynasty
千叟宴在清朝
18 The History of the Tan's Home-Style Cuisine
谭家菜的历史
19 The Legend of the Eight Big Bowls
八大碗的传说
20 The Origin of the Bouyei Eight Big Bowls
布依八大碗的由来
21 The Emergence of the Sidewalk Snack Booths
大排档的产生
22 Etiquette of Toasting (1)
敬酒礼仪（1）
……
第二章 菜系文化
第三章 小吃调料文化
Part One: Food Culture
1 A Brief Introduction of Chinese Cuisine
中国烹饪略述
2 Basic Understanding of Chinese Cuisine
中国烹饪知识
3 Restaurants in China
中国餐馆
4 Dishes in China
中国菜肴
5 Regional Cuisines in China
中国地方菜系
6 Staple Food
主食
7 Non-Staple Food
副食
8 Yin and Yang Featured in Chinese Food
中餐阴阳特征
9 The Ways of Chinese Cooking
烹饪方法
10 The Order in Which Chinese Dishes Are Served
中餐上菜顺序
11 The Situation of Newly Arrived Overseas Tourists Dining
in a Chinese Banquet-Style Meal
初到中国的海外游客在中式宴会上用餐的情形
12 Time-Honored Chinese Dining Etiquette
源远流长的中国餐饮礼仪
13 Guidelines for Dining with a Chinese Family
与中 庭一起用餐的礼节
14 The Seating Custom of a Formal Dinner
宴会座位习俗
15 Different Types of the Feasts of the Confucius Mansion
孔府宴的种类
16 The Manchu-Han Full Banquet, a Well-Known Chinese Feast
中华 大宴：满汉全席
17 The Banquet for Thousand Elders Held in the Qing Dynasty
千叟宴在清朝
18 The History of the Tan's Home-Style Cuisine
谭家菜的历史
19 The Legend of the Eight Big Bowls
八大碗的传说
20 The Origin of the Bouyei Eight Big Bowls
布依八大碗的由来
21 The Emergence of the Sidewalk Snack Booths
大排档的产生
22 Etiquette of Toasting (1)
敬酒礼仪（1）
……
第二章 菜系文化
第三章 小吃调料文化
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