试析中西饮食文化差异及中餐菜名英译中的几个问题

第一篇：试析中西饮食文化差异及中餐菜名英译中的几个问题

ON THE CULTURAL DIFFERENCES OF DIET BETWEEN CHINA AND ENGLISH COUNTRIES AND SOME POINTS FOR INTERPRETING CHINESE DISHES INTO ENGLISH

by Xu Aifang

June, 2007 Xiaogan Unversity

Abstract

This paper, through analysis of the differences between Chinese and English countries’ dietary cultures, points out several influential facts in interpretation of dietary culture at tables, and briefly discusses some methods for interpreting Chinese dishes into English.Food, an essential prerequisite for the existence and development of mankind, remains a close relation with culture, and food culture varies with nations.Therefore, there are great disparities between China and the English countries in ideas, attitudes, contents and functions of dietary cultures.This paper endeavors to analyze the cultural differences and their rooted causes in Chinese and English dietary cultures from the perspectives of concept, etiquette and content.At last it emphasizes that the interpreter’s cultural awareness plays an important role in the interpretation.Key Words: dietary culture;Chinese dish names;cultural awareness;C/E interpretation

试析中西饮食文化差异及中餐菜名英译中的几个问题

摘要

本文通过探讨中西方饮食文化的差异以及结合实例归纳总结中式菜肴名称的翻译方法和技巧,指出影响中西方餐桌文化口译工作的因素。餐桌上的口译必然与饮食有关，饮食与文化更是密不可分。不同的民族造就了不同的饮食文化，所以饮食文化具有浓郁的民族性和多样性特点。中国与英美等西方国家对饮食的观点和态度，饮食内容以及饮食特点等方面都存在着显著的差异。本文就餐饮文化方面着重分析了中国与英美等西方国家在饮食观念，宴会礼仪，饮食内容等方面的跨文化差异，揭示了饮食文化差异对中餐菜名英译的影响。同时通过中式菜名的翻译的事例来加以分析说明译员跨文化意识的重要性。

关键词：饮食文化；中式菜肴名称；文化意识；英译

Contents 1.Introduction ··············································································································· 1 2.The differences between Chinese and English countries’ dietary cultures ·········· 1

2.1 Differences in concept ··························································································· 1

2.1.1 Sensibility vs.practicality ············································································ 1

2.1.2 Complexity vs.simplicity ············································································· 2

2.2 Differences in table manners ················································································· 3

2.2.1 Different table-wares: chopsticks vs.forks ·················································· 3

2.2.2 Different concepts regarding the time of attendance ···································· 3

2.2.3 Different arrangements of seats ···································································· 4

2.3 Differences in contents ·························································································· 4

2.3.1 Refinements vs.nutrients ············································································· 4

2.3.2 Differences of dish names ············································································ 4

3.Some points for interpreting Chinese dishes into English ······································· 5

3.1 Some methods of dish names’ translation ····························································· 5

3.1.1 The preparation work ···················································································· 5

3.1.2 Literal translation ·························································································· 5

3.1.3 Liberal translation ························································································· 6

3.1.4 The combination of literal and liberal translation ········································ 6

3.2 The cross-cultural awareness of the interpreter ····················································· 7

3.2.1 Study the dietary culture ··············································································· 7

3.2.2 Know the level of guests’ understanding of Chinese culture ······················· 7

3.2.3 Actively participate in the cultural communication ······································ 8 4.Conclusion ·················································································································· 8 5.Notes ·························································································································· 10 6.Bibliography

On the Cultural Differences of Diet between China and English Countries and Some Points for Interpreting Chinese Dishes into

English

1.Introduction

In recent years, with the rapid development of the Chinese economy and the influences of entering the WTO, the international communication activities between China and foreign countries are becoming more and more popular.Making friends during banquet is a kind of common form of communication.It is a good way to show one’s love and friendship to others, help to create a harmonious cooperation atmosphere between business partners to publicize the Chinese dietary culture.The Chinese people, who are well known for their hospitality both at home and abroad, should not miss such chances to introduce their various delicacies to foreign friends.On such occasions, the interpreter, as a bridge over people from different countries, plays a tremendously important role in the process of their communication.However, in recent years, some interpreters are often misunderstood by foreign guests because of their lack of cross-culture awareness and their inability to translate some Chinese dish names correctly.They do not know much about the differences between Chinese and English countries’ dietary cultures and do not pay enough attention to the translation methods for the Chinese dish name, which affects the spreading of Chinese dietary culture all over the world, and even sometimes makes foreign friends confused.Therefore, the author of this paper feels that it’s necessary to analyze several differences of Chinese and English countries’ dietary cultures, probe into some Chinese dish names’ translation methods, so that the Chinese profound dietary culture could be spread in a better way.2.The differences between Chinese and English countries’ dietary cultures

Different peoples and countries have different dietary cultures;their richness and diversity of different nationalities are also the embodiment of their creativity.China, Britain, the United States and other English countries have some different views and attitudes toward diet, and these differences might hinder interpreters from translating properly and spreading Chinese dietary culture in a better way.2.1 differences in concept 2.1.1 Sensibility vs.practicality

In China, diet has developed to a very important part in people’s life.It is almost beyond any other material and spiritual forms, and this has been apparently reflected in people’s daily life.The seven so-called basic daily needs: firewood, rice, oil, salt, sauces，5 vinegar, tea, all have deep relations to diet.Eating goes through a man’s whole life.When one was born, his parents would hold a birth celebration.Later when he was one month old or one year old, the family would get together and have a party again.When growing up, he would have birthday parties, wedding party and even funeral dinner held for him by his descendants when he passes away.When a visitor comes, he would prepare for the guest a formal dinner, which is called welcome dinner.He would invite friends to have dinner together when he moves into a new house, is promoted in his company or has solved a serious problem.All these show that people in China like eating with much emotions, for dinners have provided them lots of chances to show their love for friends, and exchange information.Even some emotional turmoil would be calmed down during the dinner time.Behind the form of eating, there are a profuse psychological and cultural significance, as well as people’s recognition and understanding of society, which embody a more profound social meaning.Eating not only has some original communication function, but has already transformed into an adjustment of social life and psychology.In Britain, U.S.A.and other English countries, eating is regarded as a way of communication and a necessary survival means.American psychologist Abraham Maslow divides human’s needs into five levels in his famous theory Law of Demand.Eating is classified into the first layer, which is the lowest level of human requirements.Lin Yutang, a famous Chinese anthropological scholar, once said, “The diet concepts of people from English countries are different from those of the Chinese.They think that eating is just an act giving your body nutrients, like injecting fuel to a machine, to ensure its normal operation.As long as they are healthy enough to resist diseases, they care little about other problems.”[1] Therefore, in the minds of the English people, eating just plays a life-sustaining role in their life.We can see clearly that the English people would not assign more important missions to eating, which has been done by the Chinese people for a long time.2.1.2.Complexity vs.simplicity

There is a fundamental difference between Chinese andd English countries’ banquet concepts.Chinese people pay much attention to the dinner itself and its arrangement.They provide profuse wine and courses, including ten main courses at a formal banquet, besides snacks, desserts, rice or noodles in the whole procedure of a dinner.The more sumptuous dishes the host prepares, the better the host’s hospitality and guest’s social status are reflected.In English countries, grand banquet is usually no more than six dishes and much simpler when it is only a kind of common dinner.Sometimes friends in the United States would all contribute to a dinner, which is called potluck, [2] and means that each person has taken a dish for sharing.It is evident that it creates opportunities for friends to get together and exchange ideas.It is reminiscent of friendships and provides access for them to get

information.It is subject to the concept of English countries’ banquet that the most important thing of a banquet lies not in the dishes themselves, but in the diversifying form of liberalization.The owner should try to create a relaxing, harmonious and cheerful atmosphere, let the guests enjoy the freedom of a wonderful time.Generally, that is the first purpose of a banquet in English countries.2.2 Differences in table manners

Table manners seem to be especially important both in China and English countries.Different table manners have formed during centuries because of different cultural backgrounds.An excellent interpreter always knows how to take advantages of such differences to make the interpreting process smoother.2.2.1 Different table-wares: chopsticks vs.forks On the dinner tables, the most obvious difference is the choices of their table wares.The Chinese use chopsticks to clamp rice and dishes, while people from English countries cut food with their forks.Clearly, these different consumption patterns are not an accidental phenomenon.Since ancient times, the Chinese people have been farming on land, and nowadays the majority of the Chinese are still farmers.In such a cultural environment, people usually live on cereal-based food, tending to live and work in peace, stressing the preciousness of stability, opposing aggression and attacks.While many people from English countries were hunters in the past.They lived on meat-based diet.In order to be able to survive in the cruel circumstances, they must be good at hunting, and be offensive, aggressive.Gradually they have developed an adventurous character trait.[3] These two cultural preferences are almost contrast to each other.So what is reflected in the diet tends to be the choices of their table wares and their eating ways.2.2.2 Different concepts regarding the time of attendance Punctuality seems to be a common term that is appreciated by every person.But people from different cultural backgrounds have different understanding of this term.Some people habitually can’t be punctual.American renowned anthropologist Edward T.Hall, one of trans-cultural founders who study human relation thinks that time is a kind of commercial food which can be treated and used in different ways.[4] So no matter in what situations, people from English countries arrive on time.However, in China, people are prone to be late except in some very formal and very important dinners.Shanshanlaichi is usually used to describe such guests who are going to attend friends’ party not on time.Various reasons cause people to be late when attending dinners.To westerners’ surprise, the host accepts their unpunctuality, and has prepared some entertainment activities for the other guests during the waiting time.Both the host and guests feel it is common, not regarding it as impolite.In contrast, in English countries being late when one is invited to attend a dinner party is thought to be impolite to the host and the rest of the guests.So when an English guest is at a Chinese

dinner, waiting, the interpreter should give proper explanations when some Chinese friends are late, so as to eliminate misunderstandings.2.2.3 Differences in the arrangements of seats The arrangement of guests' seats is also an important way to show people's social status and personal relationship.In different countries, the layout of seats is different.Hall once said “space speaks”[5] to describe the role of space.In China, the guests who are usually respected most would sit in the south of the table.The common friends sit in the north part of the table.While in ancient times, people from English countries thought the seats beside the host were the most respectable places.Another difference is the woman's social status.In ancient times, Chinese women had no social status, being subordinate to men.Although Chinese women's social status has been proving and women can have dinner with men now, there is still such a phenomenon that women sit together at one table, and men sit at another table.In English countries, there is a slogan called woman first.In English countries women have taken important social places from an very early time.Women and men have dinner together and they usually sit together, which embodies that women and men are equal.2.3 Differences in contents 2.3.1 Refinements vs.nutrients

Great differences also exist in diet contents.From ancient to modern days, Chinese dietary culture has been improved to various dietary branches such as Lu, Chuan, E, Min, Shu, Zhe, Xiang, Hui.The dishes' exquisiteness has been embodied in every branch.This dietary consciousness has penetrated into the whole process of dietary activity in an unconscious way.The process of choosing the materials, cooking, matching, using table-wares and even the eating environment, all have highlighted the dishes' exquisiteness.Compared with Chinese food, English countries’ food is simple, lacking a kind of nice atmosphere.Moreover, their cooking technology is inferior to China’s and many branches of English food were brought in from foreign countries.But judging from their nutrition value, English countries’ food emphasizes on their nutrition, and tries to make the food unsalted and keeps the balance of various nutrients.The English people think that eating is just a way to keep fit.No matter what they eat, no matter how simple the dinner is, they keep their eyes on their nutrition, and are sometimes ignorant of their taste.2.3.2 The difference of dish names

The names of Chinese food include lots of Chinese history stories and information of Chinese culture.For instance,东坡肉，宫爆鸡丁，霸王别姬，佛跳墙, etc.On the contrary, English dishes' names are much simpler.We can see what we'll eat from the names of dishes.For example, Kentucky fried chicken, Italian noodles and fries beefsteak etc.This phenomenon has also reflected English people's fast pace of life.8 3.Some points for interpreting Chinese dishes into English 3.1 Some methods of dish name's translation

The names of Chinese dishes are really rich.No matter what dishes the interpreter has to translate, he had better tell the foreign friends what materials they contain, how they are cooked and so on.If time permits, the interpreter could give an introduction about their nutrient value, related folk stories, and history stories, which will not only promote their appetite, but spread our Chinese dietary culture and make the atmosphere more harmonious.3.1.1 The preparation work

Before interpretation, the interpreter has to make some preparations.Firstly, he should get to know the theme of the interpretation work, including the professional knowledge in other various fields if possible.These are the basic elements for doing a nice job.Secondly, the interpreter has to learn some relevant terminologies.E.g.:

The words or phrases of cooking: simmering, stewing, braising, frying, boiling, baking, steaming, smoking, scolding, stuffing;to quick-fry, to stir-fry, to deep fry, to twice cook, to pan-fry, to roast, to toast, to rinse, to grill, to spice, etc.The words of condiment: brawn sauce, white sauce, tomato sauce, onion, ginger, sesame oil, monosodium glutamate sugar, vinegar, salt, etc.The common ingredients: pork, fish, fillet, bean curd, sparerib, garlic, beef, steak, mutton, lamb chop, chicken duck, shark-fin, abalone, scallop, sea cucumber, bird's nest, bear's paw, monkey's brains, etc.The ways of using a knife include: slicing, shredding, filleting, dicing, cubing, grinding, mashing, etc.The main taste: salty, chilly, spicy, hot, sour, sweet, etc.3.1.2 Literal translation

Literal translation refers to an adequate representation of the original.[6]

That is to say, the interpreter can translate a dish with its cooking method, its ingredients or its taste.E.g.: 红烧鱼 : Braised fish in brawn sauce

冬菇菜芯: Winter mushroom with green cabbage 青椒肉丝: Shredded pork with green peeper 怪味鸡: Multi-flawed chicken 炒肉丝: Sautéed pork slices 炖牛肉: Stewed beef

清蒸桂鱼: Steamed mandarin fish 煎鸡蛋: Fried eggs

回锅肉: Twice cooked pork or double cooked pork[7]

If there are large numbers of cooking terminologies in the interpreter's mind, it won’t be too difficult for him to translate the dish names literally, and would not cause misunderstanding in most cases.3.1.3 Liberal translation

Liberal translation is also called free translation, which does not adhere strictly to the literal meaning or the word order of the original.[8] It is the word elegance that the names of Chinese dishes focus on.In order to keep their elegance, many dish names are completely different from their original materials.E.g.: 炒双冬 is translated into fried winter mushrooms and winter bamboo shoots, because 双冬refers to winter mushroom and winter bamboo, but from the Chinese name we don't know what we will eat.三鲜汤: Soup with fish, shrimp and pork balls.The interpreter has to refer to its original materials.Many names of Chinese dishes use metaphors to add their vividness

翡翠虾仁: Stir-fried shrimps with peas

积雪银钟: Stewed mushrooms with white gangues 蚂蚁上树: Sautéed bean vermicelli with spicy meat sauce.These names, if translated literally, might cause misunderstandings.Here the author exemplifies the translations of several Chinese dishes just for reference.For examples, some people translate 霸王别姬 into “the king is saying goodbye to his beloved woman”;全家幅is translated into “a photograph of the whole family”, which make the quests feel confused and still don't know at all what they will eat at last.3.1.4 The combination of literal and liberal translation This translation method means that some dishes can be translated literally, but some explanations should be added.They can be divided into four groups.The first group refers to those names of dishes that include some famous people’s names.For example, 东坡肉can be translated into “poet Dong Po’s braised pork”.Then the interpreter should explain that Su Dongpo was a famous poet in the Song Dynasty.毛式红烧肉can be translated as “chairman Mao’s stewed pork with soy sauce”, then the interpreter can add that Chairman Mao was a great leader in China.麻婆豆腐can be translated as “bean curd with minced pork in hot sauce”, and then you add that Mapo was the creator of this dish.The second group relates to the names which include places.For example, 北京烤鸭can be translated as “Beijing roast duck”, then you add that Beijing food is always delicious and wonderful.成都子鸡can be translated as “stir-fried small chicken in Chengdu style”, with explanation that Sichuan food is characterized by its spicy and hot flavor.It’s spicy and hot.[10]

The third group means the dishes which contain folk stories.叫花鸡 can be translated into “beggar’s chicken”.There is a legendary story connected with it.The interpreter had better tell the story that it was said that long ago there was a beggar who stole a chicken one day.He was pursued by the owner.He was almost caught when he suddenly hit upon a good idea.He smeared the chicken all over with clay which he found nearby and threw it into the fire he had built to cook it.After a long while the beggar removed the mud coasted from the fire.When he cracked open the clay he found, to his astonishment, that the clay together with the feather had formed a hard shell in which the chicken had been baked into a delicious dish with a wonderful flavor.That night he had a very enjoyable meal.Hence the name the dish.[11] The last group dishes refer to the names that are catered for an auspicious atmosphere and a festival cultural psychology.This type of names can be directly translated into Chinese cuisine names, and then the interpreter should add the ingredients of these dishes.E.g.全家福can be translated as “a happy family”, but the interpreter should add that it’s a a combination of shrimp, pork, beef, chicken, lobster and mixed vegetables with brown sauce.龙风配can be translated as “dragon and phoenix”, but the interpreter should add that it two separate dishes in one plate.On one side is lobster meat in Sichuan chili sauce, which is an inviting;on the other is house special chicken, which never fails in delighting.[12] 3.2 The cross-culture awareness of the interpreter

Interpretation is actually a cross-culture communication, in which the interpreter should have a strong sense of the two cultures and the translation should be made as clear as possible.The interpreter should have not only bilingual skills, but also bicultural ability.Some of the interpreters regard interpretation as cultural interpretation.[13]

Interpretation often fails if the interpreter ignores the cultural factors and can not act as a good communication exchanger.Interpretation of the names of Chinese dishes is actually a process to introduce Chinese dietary culture to the foreign guests.In this particular case, the interpreter’s cross-culture awareness is important and is reflected in three points.3.2.1 Study of dietary culture

In order to understand the original language and culture, that is to say, the Chinese language and the Chinese culture, the interpreter should learn the Chinese dietary culture, know the cultural backgrounds of the names and know the raw materials and the methods which the names actually concern.Meanwhile, the interpreter should introduce the Chinese dietary culture to the foreign guests timely and appropriately if possible.3.2.2 Know the level of the guests’ understanding of Chinese culture.According to the guests’ understanding of the Chinese culture, the interpreter can

determine the translation methods.Usually with his sensitivity of translation, the interpreter would know under what circumstances the literal translation would make foreign guests have no obstacle in understanding, such as people’s names, places metaphoric names and the names with stories.Those names’ translations are often relying on the knowledge and cultural backgrounds that can be understood by the guests.At this time, based on the literal translation, the interpreter should add explanations to mend foreign guest’s cultural gaps and put the source language culture into the target language culture if possible, so as to make the translation acceptable and promote cultural exchanges well.3.2.3 Actively participate in the cultural communication

The interpreter is not only an intermediary but also an active participator at a dinner.The interpreter has the responsibility and obligation to promote the exchange of mutual understanding and communication.Under certain circumstances, the interpreter should use their dual-cultural knowledge to explain the cultural differences and misunderstandings which might be caused by the communicators who lack understanding with each other.For example, at a banquet, when ordering Chinese dishes, the interpreter can remind the officials to pay attention to the foreign guest’s national culture and psychological tastes, avoiding ordering the taboo food, such as vinegar pork, pig heart and so on.In short, in order to complete impromptu interpretation task, the interpreter has to make full preparations to understand and become familiar with some cooking terminologies and the corresponding English expressions, to understand the diet-related knowledge and cultural backgrounds, to use the translation strategies flexibly for on-the-spot translation, to take advantage of its double cultural ability to promote mutual understanding and communication, to introduce foreign friends the Chinese food culture timely and appropriately.4.Conclusion This paper compares the cultural differences of diet between China and English countries and gives a general illustration on some influential points concerning how an interpreter can do a good job in translating Chinese dish names into English.Firstly, it points out that a very important factor in the interpretation work at tables is the interpreter’s knowledge of the cultural differences between China and English countries, and analyzes eight differences from four aspects.Secondly, it suggests three translation methods and demonstrates them with a large number of examples to show the essential role that translation methods play in interpretation work.Last but not least, from other aspects it analyzes the importance of interpreters’ cross-culture awareness, In a word, culture differences, translation methods and cross-culture awareness are important influential factors in interpretation work at tables.I hope this paper will be of some help to those

people who are interested in interpreting Chinese dishes into English, and will, to a certain extent, promote the cross-culture exchanges between China and English countries.13

Notes [1] 杜学增.中英文化习俗比较[M].北京：外语教学与研究出版社.1999（3）:15-18.[2] 胡文仲.跨文化交际概论[M] 北京：外语教学与研究出版社.2000（1）:23-25.[3][13] 刘丞华.文化与人格—对中西文化差异的一次比较[M] 合肥：中国科技大学出版社.2002（1）:11-14.[4] [5] Edward T.Hall.The Silent Language [M].New York: Anchor Book, 1990(4): 61-62.[12] 黄海翔.中餐菜单英译浅谈[J] 中国科技翻译 1999（2）:22-24.[6][8] Guo Zhuzhang.A Practical Course in Translation between English and Chinese [M].Wuhan: University Press.2005(5):10-12.[7][10] 刘萍.中式菜肴名称的口译[J].中国科技翻译 2001（1）:65-67.[9][11] 任静生.也谈中菜与主食的英译问题[J].中国翻译.2001（2）:45-47.14

Bibliography 1.Bassnegtt B.& Lefever.Translation, History, Culture [M].Printer Publishers Limited, 1990.2.Bram J.Language and Society [M].Random House, 1995.3.Cha, Y.R.A Grammar of Spoken Chinese.Los Angeles: University of California Press, 1968.4.Hu Zhuanglin.Linguistics: A Course Book [M].Beijing: Beijing University Press, 2001.5.John Defrancis.Chinese-English Dictionary [M].Chinese-English Great Dictionary Press, 1997.6.Phillips J.Foreign Language Standards: Linking Research, Theories and Practice [M].Lincolnwood: National Textbook Company, 1999.7.毕继万.跨文化非语言交际[M].北京：外语教学与研究出版社，1999.8．杜建慧.翻译学概论[M].北京：民族出版社，1998.9．顾嘉祖.跨文化交际—外国语言文学中的隐蔽文化[M].南京：南京师范大学出版社，2002.10．何高大.实用英汉汉英口译技巧[M].长沙：中南工业大学出版社，1997.11．胡赓申.谈谈口译前的准备[M].广东外事，1988.12．易中天.闲话中国人[M].北京：华龄出版社，1996

第二篇：从菜名翻译中看中西饮食文化差异

从菜名翻译中看中西饮食文化差异

【摘 要】在全球化背景下，中国的传统文化备受瞩目，饮食文化是其中的重要部分。了解中式菜肴的英文名称能够为外国友人提供方便、同时也可以介绍宣传中国文化。但是由于中西方的文化差异，中式菜名的翻译过程中存在着不少误译的问题。本文结合中餐菜谱的翻译，明确提出对中餐菜谱翻译中文化差异的处理策略，进而阐明文化因素在语际翻译中的重要性。

【关键词】饮食；文化差异；翻译策略

一、中餐菜名的翻译

（一）误译的原因

要把中餐菜名翻译成英文，首先要了解其命名方法。能够体现菜肴内容和特色的命名方法叫做写实性命名法，此外还有反映菜肴深刻文化内涵的写意性命名法，文化菜名就属于此类。由于不了解其深层含义就进行了表面直译，以往的翻译过程中有一些典型误译。

比如，贵州有道名小吃叫“丝娃娃”。实际上是一层类似春卷皮的薄皮在里面包着各类素菜，看起来很像被包裹着的婴儿，于是此而得名。但有些译者将它译为“Silk Baby”。许多外国朋友一听到这个名字便感觉害怕而不敢食用。

再如，夫妻肺片的翻译如大导演的电影那样阴森恐怖――丈夫和妻子的肺切“Husband and wife’s lung slice”；早在清朝末年，成都街头巷尾便有许多挑担、提篮叫卖凉拌肺片的小贩。20世纪30年代四川成都有一对摆小摊的夫妇，因制作的凉拌肺片精细讲究，风味独特，小生意做得红红火火，一时顾客云集，供不应求。一些常来品尝他们夫妻制作的肺片的顽皮学生，用纸条写上“夫妻肺片”字样，悄悄贴在他夫妻俩的背上或小担上，也有人大声吆喝，“夫妻肺片，夫妻肺片……”。一天，有位客商品尝过他们夫妻俩制作的肺片，赞叹不已，送上一个金字牌匾，上书“夫妻肺片”四个大字。从此就有了“夫妻肺片”这一小吃。

（二）饮食文化的翻译原则

东西方文化以及食物原料、制作方法存在着诸多差异，菜单的翻译远没有想象的那么简单。影响菜名翻译的重要因素是烹饪方法和菜式命名，翻译时要把握好二者的特点，既要符合西餐菜肴命名习惯，又要体现中餐特色，切忌望文生义或按字面意思直译。翻译过程中必须把握以下六个原则：

第一，注重菜名的信息功能，保证菜名能够提供准确、足够的信息，而不能简单地按照中式菜肴的名称直译。如：把“麻婆豆腐”译成Pockmarked woman’s bean curd、把“八仙过海 ”译为Eight Immortals crossing the sea、把“鱼香肉丝”译为Fish-flavor shredded pork，这样会使外宾茫然或误解。

第二，充分利用菜单的促销作用。应借鉴中餐菜肴命名的艺术手法，尽量反映中餐烹饪的特色，对一些历史悠久、流传广泛的菜肴在翻译之后还可以附加说明。这样既保留菜名信息，又可以引人兴趣，以达到吸引食客的目的。

第三，关注中餐烹调方法的类别。为反映中餐对火候的讲究及其艺术性，可进行适当的修饰。中餐烹调方法分类如下：

烧、烧、烩、焖Braise

炖、煨Stew

煎、炸、酥Deep-fry

爆、炒、熘、滑Stir-fry、Quick-fry

干炒、干煸、焙Saut

煮、汆、涮、白灼Boil

烧、烤、烘、Roast、Barbecue、Broil、Bake

第四，尽量译出原料加工后的形状。原料的形状在西餐中并不重要，但在中餐中却能反映出烹调的水平，译文应予以保留，确实累赘的，则可以省略。

第五，把握原料这一核心，无论中餐如何命名，翻译时均须翻译出原材料，再加上烹调方法和味型等辅助材料。

第六，避免文化冲突。中式菜肴命名为了吉祥，借用了一些不能食用的物品或西方人忌讳食用的动物名，翻译时应按原料名直译，如果原料本身是西人忌食的，这道菜可省略不译。如：翡翠鱼翅、红烧狮子头，真正的翡翠当然不能食用的，其实它就是蔬菜，而狮子西方人更不会食用，我们也是以其威武来形容肉圆罢了，直译会引起血腥的感觉。又如：脆皮乳鸽，将象征着和平的鸽子烹而食之，也是西方人不能接受的，所以最好把它略过。

二、西餐菜名的翻译方法

西方人所追求的是一种理性的饮食观念，他们在制作食物时，基本上是从营养的角度出发的。强调采用新鲜的原料，在烹调过程中保持原有的营养成分及味道，蔬菜基本上都是生吃。譬如，沙拉的制作方法极其简单，即把蔬菜，水果等混合起来。所以看到沙拉时我们对于其所含的原料，配料就会一目了然。在翻译的过程中也应当直截了当。如：sunshine salad胡萝卜色拉； home-made vegetable salad家常蔬菜色拉； fruit salad水果色拉。

三、中西饮食文化差异

（一）中西饮食内容不同

1.食物种类不同。西餐主要原料是动物类和海洋鱼类，辅以植物类，中餐原料主要是植物类和淡水鱼类，辅以动物类。随着社会的发展和国际交流的增加，两种饮食体系所使用的材料日益趋同，但差别仍然比较明显。中国人视为美味的猫肉，狗肉是西方人所无法接受的，而西方人习以为常的海洋鱼类、贝壳类在中国内地并不是很受欢迎。

2.烹调方式不同。这是中西餐的重要区别之一，烹饪方法的差异主要体现在以下三个方面：第一：原料的加工。中餐对此十分讲究，加工后的原料有多种形状，如整体（Whole）、块（Cubes）、片（Slices）、卷（Rolls）、条（Strips）、段（Segments）、丝（Shreds）、丁（Dice）、粒（Grains）、末（Mince）、蓉（泥）（Mash）、浆（Thickliquid）、汁（Juice）等，西餐对原料的处理相比之下较为简单，通常有整体、块、片、丁、泥等几种形状；其次是火候，中式烹调对用火特别讲究，有三十多种加工方法，其中的许多方法是西餐中没有的，西餐原料加工时间较短、火温适中；最后是调味，中餐多追求复合味型，要求原料入味，西餐则强调原料的本味及调料的独立使用。

3.菜肴命名的差异。中式菜肴命名较为含蓄，好听，特别是婚宴上的菜名，一般都有吉祥的寓意。且注重使用比喻，双关，象征等修辞手法，很多菜是以创始人、景物、典故和传闻等来命名的，如东坡肉，传说是根据宋代著名的大文豪苏东坡流传下来的食谱做成的；霸王别姬，则源于西楚霸王项羽和他的爱妃虞姬。西餐命名直截了当，突出原材料，一般采用原料加上烹饪方法或地名的命名原则，如：意大利比萨饼、水果沙拉。

（二）中西饮食文化关注点不同

1.理性的西方人关注的主要是营养与生存。

西餐重科学，重科学即讲求食物的营养价值，因此西方饮食以营养为最高准则。所以他们较少关注食物的色、香、味、形，但营养一定要得到保证。这一点可以通过下列例子说明，科学研究表明胡萝卜养头发、养皮肤，一听说有营养，美国人就掀起吃胡萝卜风。西方人吃牛排时，服务员会问要几分熟，他们还喜欢吃生鱼，蔬菜，这对很多中国人来说是不可思议的。凡此种种都反映了西方人忽视味觉，关注食物的营养。

2.感性的中国人追求的是美味和享受。

中国的饮食文化受到传统的阴阳五行哲学思想、儒家伦理道德观念，中医营养摄生学，饮食审美风尚，民族性格特征等诸多因素的影响。中国有句俗语：民以食为天，食以味为先，这说明了在中国，味道是烹调的最高准则。中国人通常重视味道，这也反映在日常生活之中，如家庭宴客，菜端上餐桌时，主人常会自谦地说：菜烧得不好，不一定合您的口味，就凑合着吃吧。他绝对不会说：菜的营养价值不高，您将就着吃吧。在中国人的眼里，吃不单单是为了饱或为了营养，有时吃饱了，还要继续吃，这是因为受不了美味的诱惑。但在西方的理性饮食观看来，这种超负荷的饮食不仅造成浪费，还会危害人的健康。

（三）中西方餐桌礼仪文化不同

在用餐礼仪方面，中国与西方存在显著差异。在中国，不管是出于什么目的的宴席只会有一种形式，就是大家围着桌子坐在一起共享一席。而且要用圆桌，这就从形式上营造了一种团结，友好的氛围。吃饭时，主人会频频给客人夹菜或劝酒，嘴里还念叨着不要客气，多吃点。在餐桌上，大家可以尽情聊天，男士可以抽烟。在西方宴席上，主人一般只给客人夹一次菜。吃东西，尤其是喝汤时不能发出大的声音，不能打嗝，否则会被认为是非常不礼貌的。客人要夸赞主人准备的饭菜。只要有一个女士在场，男士就不能抽烟。一定要抽的话，要得到女士的同意。另外，西方奉行分餐制和AA制。大家各自点自己想吃的菜。饭后结账时，采用AA制，各付各的。而在中国，人们喜欢抢着去付钱。

中西方对待出席迟到的态度也大相径庭。西方人的时间观念较强，严格遵守约会时间，不能失约。如果迟到，特别是在正式场合，会被认为是非常不礼貌的，也是对主人和其他客人的不尊重。如果有事不能按时赴约，要事先打电话通知他人并致歉。而中国人则更倾向于迟到，往往过了规定的时间才会出现。

四、运用文化适应性原则翻译可以更好的促进中西文化交流

（一）文化适应性原则

文化适应性（Cultural Compatibility）是翻译中的一个重要概念，它指的是译者对某种文化意义或内涵的把握，读者对译作的接受程度及相应的审美判断效果。中国文化源远流长，博大精深，很多菜名都具有历史来源。对于对中国传统文化了解甚少的中国人来说了解这些菜肴的命名尚且是挑战，对于外国人来说更是如此。尤金?奈（Eugene Nida）认为：“大多数关于翻译理论的讨论可以归结为充分考虑通过各种尝试办法，使读者接近文本或使文本接近读者。”文化菜名独特的文化含义是西方人所难以甚至无法理解的。在翻译时，译者很难找到现成的与之完全对应的表达，这种情况下，通常的做法是避虚就实，即将实质性的菜名进行英译，放弃其中的一些文化含义，以增强其文化适应性。

（二）文化适应性原则指导下的文化菜名新译

文化菜名所包含的文化内涵是西方人难以理解的，误译的文化菜名会使他们不敢品尝。文化适应性原则要求译者在进行翻译时要尽量贴近译语文化，从而使读者在文化心理上产生共鸣。因此在把中餐文化菜名进行英译时，一般采用写实性命名法，将菜肴的材料、烹饪方法、味型等重要信息翻译出来，让外国友人一目了然。例如“百鸟归巢”实际上是由鸡腿、猪肉、鹌鹑蛋和竹笋丝做成的，鸡腿、猪肉、鹌鹑蛋象征“百鸟”，竹笋丝，表示“巢”。要对等翻译的话，很可能会出现误译。最好根据菜名组合进行翻译，可译为“chicken and pork with egg and bamboo shoots”。再比如“麻婆豆腐” 现音译为 “Mapo Tofu”。

五、结语

由于文化差异，误译在文化菜名的翻译中很常见，在文化适应性原则指导下，译者翻译时可采取“避虚就实”的翻译方法，即首先翻译菜肴的主料、配料、味型等重要信息，在语境允许的情况下再对其文化内涵进行揭示。但笔者认为如果篇幅允许，还是应该在此基础上加注说明为好。这样更有利于外国友人了解中国文化。相信随着跨文化交流的深入发展，这类写实性加注释的译法会在译介中国饮食文化，尤其是传统饮食文化方面扮演重要的角色。

参考文献：

[1]陈宏薇.汉英翻译基础[M].上海：上海外语教育出版社，1998.[2]冯庆华.实用翻译教程[M].上海：上海外语教育出版社，1997.[3]刘渲传.菜肴英译与中国饮食文化[J].三峡大学学报，2004（4）.[4]黄海翔.中餐菜单英译浅谈[J].中国科技翻译，1999（1）.[5]白靖宇.文化与翻译[M].北京：中国社会科学出版社，2000.[6]刘清波.中式菜名英译的技巧和原则[J].中国科技翻译，2003（4）.

第三篇：浅谈中西饮食文化差异

浅谈中西饮食文化差异

【摘要】在世界全球化的今天，国家和民族间的交流亦越发频繁。而“吃”作为一种可以拉近彼此距离的交流手段，理应加以重视。“吃的文化”即饮食文化，也是文化交流中不也或缺的重要部分。本文将就中西饮食文化从饮食观念、宴会礼仪及饮食内容三大方面加以比较，展示中西餐饮文化差异，以便更加顺利的进行中西间的跨文化交际。【关键词】中西方 饮食文化 差异

不同的民族及国家有着不同的饮食文化，而饮食文化又是文化系统的一个重要组成部分。了解不同民族及国家饮食文化间的差异有利于促进他们间的文化交流，利于跨文化的交际。而中国和英美等西方国家的饮食文化，在对于饮食的观念，宴会礼仪及饮食内容方面都存在着很大的差异。比较和了解这些差异，将会为中西方将来的跨文化交际提供依据。

1饮食观念上的差异

1.1“泛食主义”对“食用主义”

在中国，“吃”不仅仅是“吃”，它被赋予了丰富的意义。古语有云“民以食为天”，可见饮食一事在国人心中的重要地位。而“民以食为天”的这种思想，也被很多学者称为“泛食主义”。饮食，在国人心中不止是一种对“胃”与“味”的满足，它亦溶于人们的生活之中，与精神世界挂钩。例如，以前人们一见面的寒暄语就是“吃了吗？”，可见古来人们都把“吃”或为“吃而准备当作很重要的事。”小孩出生的时候要办满月酒，成人结婚时要办婚宴，高寿安康时要办寿宴，长辞人世时要办丧礼，诸如此类，中国人的一生都与饮食紧密关。“吃”可以被看做一种传递心理沟通交流和表达礼节的方式。“泛食主义”在汉语i也有充分的体现。易中天先生曾在《闲话中国人》中写道：“如前述把人称为‘口’，吧职业称为‘饭碗’等。又比如思索叫做‘拒绝’，体验叫‘品味’，嫉妒叫‘吃醋’，幸福叫‘陶醉’，司空见惯叫‘家常便饭’，轻而易举叫‘小菜一碟’„„ ”1 可见“民以食为天”的中国人心中及生活中，饮食的重要性。

而在西方人眼中，“吃”仅仅是一种生存手段和交际方式。他们更多看中的食物可以提供的营养及那能量。从亚伯拉罕马斯洛的需求定律和《美国礼仪事典》都可以看出。需求定律中，认定需求被分为五个层次，其中饮食属于最低的一层。而《美国礼仪事典》曾将各类宴会的目的总结为以下几点：向提供服务者表示感谢；对刚刚达成的一笔交易表示庆祝；为了赢得客户的信任；请人帮忙„„”

2可见比起中国的“吃”，西方的吃只是停留在生存交际方面，没有赋予更多样而深远的含义。

1.2“集体主义”对“个人主义”

中国人受儒道两教长期的影响，追求“仁”“爱”，想要创造的是个和谐的社会。这样的社会群体的主导价值观，必须是“集体主义”。从“一人得道，鸡犬升天”到“亲谊、乡谊、世谊、年谊”之交等，无不打上中国群体文化的烙印。3 而在宴饮同时，中国人也喜欢围坐在一个大圆桌旁，觥筹交错，把酒言欢，敬酒聊天，欢声不绝于耳，而且共同享受桌上的菜肴。一片其乐融融之景象。

而西方人更注重的是个性的发展，他们强调individualism。他们的主导价值观，相对中国的而言，是“个体主义”。他们吃饭的时候，多数是每人各有一小份食物，不是像中国人一样从桌上的大盘里夹菜喝汤，而且一般是和坐在隔壁的人说话，声音较小，不似中国式的满桌交谈。结伴出去吃饭是也是AA制。

1.3“讲排场”对”随意简单”

“持家要俭，待客要丰”是中国的传统观念，加之中国人好面子，就会觉得请客关乎面子问题，讲究排场是必要的。一般正式的宴请时要上七八道大菜，不包括之前的零嘴及收尾时的甜点汤饮在内。菜色越多，品质越好，就越是显示出主人的好客及身份。当然这种情况下，很多食物是吃不完的。其中比较极而有名的例子就是集合满族和汉族饮食特色的巨型筵席—满汉全席。原为康熙皇帝大寿所举办的筵席包括咸甜苦辣各色菜式，各类山珍海味共一百零八道，可谓加入珍馐，极为奢华，尽显皇家气派。

而西方人没有这样的面子观念。他们盛大的西餐宴席通常不过是六道菜，而且其中只有两道菜算上是菜，其余不过是陪衬。平时宴请，饭菜更为简单。在美国，有时候朋友聚餐会采取大家作贡献的手法，称之为“Potluck”，即每人都带一样菜，让大家共享。4 即使是在举行party时，也只是提供一些简单的食物，不提供主食。可见西方人注重的不是食物的丰盛，他们是要借助party或宴请来调节气氛，让客人享受更美好的时候，利于之后的交流。

2宴会礼仪上的差异

由于历史文化不同，中西方的宴会礼仪也存在着很多差异。以下将主要就餐具、出席时间及作为安排的差异进行解释。希望借此了解中西差异后，更有利于中西方在宴会上的沟通交流，不要做出让对方觉得突兀的事情。2.1餐具的差异：“筷子”对“刀叉”

餐具上最显而易见的差异就是中国人用筷子而西方人用刀叉。这是由于不同文化的影响。中国长期受农耕文化的影响，喜欢和平与安定的生活，反对侵略。西方国家由于狩猎文化的影响，喜欢争强好胜和乐于冒险。故中国人在用餐时喜欢用圆桌，用筷子吃饭，体现一团和气；西方人一般都是用方桌，使用刀叉则给人一种杀气冲冲的野蛮之感。5

2.2出席时间的差异：“迟到”对“准时”

中国有“一寸光阴一寸金”，西方有“time is money”,但是在赴宴的时候，其实中西方还是有差异的。中国人更倾向于“迟到”而西方人更倾向“准时”。

在中国，宴席之上，“迟到”之举非常常见。当然，对此，宴请人也一般会左后准备。早早安排瓜子花生之类的零嘴供来宾消磨时间。当然邀请方不会将客人们的迟到作为不礼貌的行为。而在西方国家，正式的宴会要求要准时，若是迟到最好不要超过十分钟。而且迟到之时，一般会说再过几分钟就到了。但是要是超过二三十分钟而不告知对方，就会被看作一种失约行为，对方可不必等待。对于很重视诚信的西方人，会照成很不好的印象。2.3席位安排的差异 中西双方进餐的座次也反映着文化二代差异，而且大不相同。2.3.1“南北”对“左右”

中国自古就有“南尊北卑”的传统观念。古代皇帝都是面南而坐，而臣子们偶的是北面称臣，所含有后来“面朝南”在中国人心中就变成了一种身份地位高的象征。所以在宴会上也是朝南的作为为上座，朝北为下坐。而西方人则是把地位的高低由“左右”来划分。虽然在古代西方社会，最尊贵的客人的座位是在主人的左边，这是应为人们习惯于用右手握匕首，刺杀坐在左手边的人。如果将最尊贵的客人安排在主人的左手卫生知识，不仅他刺杀不方便，主人还有制服他的优势地位。6 但是今天，已经不存在安全的这个问题，但由于心理保护的需求，多将主宾席放在主人的右侧，形成了以右为上以左为下的规矩。2.3.2“男尊女卑”对“女士优先，男女平等”

由于长期受儒家思想的影响，“男尊女卑”的思想根深蒂固。在很久之前，女性在餐桌上根本没有一席之地，而是在厨房里忙碌，独自就餐。当然，今时不同往日，女性已经从封建礼教的束缚中解脱了出来。但但“尊老”与“女士优先”的原则发生矛盾是，中国人定会选择“尊老”。但是在西方，“女士优先”是他们的传统观念，也是平时的行为准则。这是由于多数西方国家都信仰基督教，而在基督教中，圣母玛利亚备受推崇和尊敬。也与在十二三世纪盛行的骑士风度有关。而且在就餐时的男女插空坐的方式也显示出西方人的男女平等观。当然，他们不推崇“尊老”这一说法。由于西方许多国家畜牧业和商业较发达，需要体力劳动和勇于冒险等要求，所以人们害怕衰老，不愿谈及也就难以形成“尊老”一风。

3饮食内容上的差异：“求精美”对“讲营养重均衡”。

中国有句俗话“民以食为天，食以味为先”，可见中国人极重视食物的口味。中华料理内容丰富，有诸多菜系及流派，其中以鲁、川、粤、闽、苏、浙、湘、徽八大菜系为代表。由此可见，国人对料理有“精”的追求。孔子也曾说过“食不厌精，脍不厌细”，这也是人们对食材精品意识的体现。同时，还要色香味俱全，这是“美”的要求。国人在追求味蕾的满足的同时也重视对才的外观及颜色的搭配效果。

比起重精美的中国饮食，西方的饮食更讲究营养均衡。西方人对食物的味的要求没有很高，在他们看来，饮食是为了生存及健康。他们注重的是食物中维生素，蛋白质，卡路里等的含量。所以在西方国家的食品上都有明确表明歌成分及其比重，在菜单上也会标注菜肴的成分及重量。我们吃的自助餐中，就会表明牛排的分量。他们在下厨时常用有刻度的量杯，秤等厨房用具来对食材的量进行度量。西方人基本是从营养学的角度来理解饮食，不会花太多的功夫在吃上面。

综上可见，中西方在饮食文化方面的差异还是颇多的。但随着全球化的进程，饮食文化间也会有更多的交流与碰撞。了解中西饮食文化的差异并将之应用到对跨文化交际的实践当中，对中西方的文化的交流发展及发展将有促进作用。

参考文献：

1.易中天.闲话中国人[M].北京：华龄出版社，1996.第17-18页.2 杜学增.中英文化习俗比较[M].北京：外语研究与科研出版社，1999.第171页.3 顾嘉祖.跨文化交际：外国语言文学中隐蔽文化[M].南京：南京师范大学出版社，2000.第74页.4 胡文仲.跨文化交际学概论[M].北京：外语教学与研究出版社，1999.第165页.5 单是坤，王敏.民族文化心理与中西饮食文化之对比[J].山东省农业管理干部学院学报，2005.（2）.6 Edward T Hall.The Silent Language[M].New York：Anchor Books，1990.第86页

第四篇：中西饮食文化差异

中西饮食文化差异

肖雪冬 201321020375 在《现代汉语词典》里，饮食的义项有两个：一个是名词性的，指“吃的和喝的东西”一个是动词性的指“吃东西和喝东西”，强调动作。

在英文中，饮食的概念可以有以下表达方法：“food and drink”意即“吃的和喝的东西”；“diet”意即“通常所吃的食物”，也可以指“日常的膳食”；“bite and sup ”则是指“吃东西和喝东西”。些有关“饮食”的解释中，我们可以看出，“饮食”一词的基本语言学含义比较简单，无非就是吃喝的东西或吃喝的动作。但我们深究起来，“饮食”就变得复杂了。饮食如果仅仅是吃饱喝足，为什么在吃饱喝足的同时，有这么多繁文缛节？为什么一种食物对一个地方的人来说是天赐美味，而对另一个地方的人来说则敬而远之，甚至有的地方更是避之不及呢？有人为吃什么而苦恼，而有人却为吃不饱而烦恼。饮食本身是本能的，而吃什么，如何吃，在哪里吃，则体现出不同族群的不同特点，体现出文化性。

中国与英美等西方国家对于饮食的观点和态度、饮食的内容及特点等方面都存在着显著的差异。

一：饮食观念的差异。

西方烹饪讲究营养而忽视味道。基于对营养的重视，西方人多吃生蔬菜，比如黄瓜，洋白菜和西兰花等。因为他们知道蔬菜一经加热，维生素就会被破坏。可以说西方的饮食是一种理性饮食观念。对于烹饪食物，营养性和美味性就是他们的出发点和目的地。他们全力开发和研究食物在不同状态下的营养差异，即使口味永无变化，他们照吃不误。而在中国的饮食文化中，对“味”的追求往往大于对“营养”的追求，对食物感性强于理性，以追求美味为第一要求。这种价值理念的差别形成了中餐过分注重饭菜色、香、味的特点，而西方人则自始至终坚持着从营养角度出发，轻视饭菜的其他功能，终其原因，是中西方人们思维方式的不同。在西方的世界里，理性显然是比感性更受推崇，从古希腊苏格拉底“知识就是美德”到近代培根的“知识就是力量”我们可以看出西方的思维是一种篇中理性的思维，这也体现在西方的第一二次工业革命中。在中国，饮食的追求感性显然压倒理性，这种饮食观念与中国传统哲学思想相吻合。作为东方代表的中国哲学，其显著特点是宏观，模糊及不可捉摸。就像中医的治病方法，望闻问切，治疗从整体出发，辅之于有效的中药，但中药的药理却始终令人难以道明。从中医药我们就可以大概了解中国哲学。中国菜也是如此，讲究分寸，整体的配合。它包含了中国哲学丰富的辩证法思想，一切以菜的味道美好，协调为度，度以内的千变万化决定了中国菜的丰富和富于变化的特点。

二：饮食结构的差异。

虽然现在人们的生活水平较以前有了极大的提高，但总的来说，中国人以素食为主，中国人每天吃的蔬菜比西方人多得多。西方人则喜好荤食,秉承着游牧民族、航海民族的文化血统,以渔猎、养殖为主,以采集、种植为辅,荤食较多,吃、穿、用都取之于动物,连西药也是从动物身上摄取提炼而成的。而西方人虽每天进食大量蛋白质，但肠胃功能却因进食纤维素太少而受到影响，因此消化系统的患病率及患癌率均大大超过中国；中国人喜爱粗粮，而西方人偏爱精白粉等细粮。而实际上，粗粮所含营养物质要比细粮多中国人喜爱豆浆、豆腐、豆芽等豆制品，而西方人却往往不喜欢。另外，中国烹调在用料上也显出极大的随意性，许多西方人视为弃物的东西，在中国都是极好的原料，例如鸡鸭的舌头，脚掌等，一到中国厨房，经过厨师加工便成为一道道美食佳肴。

三：饮食方式的差异。

中西方的饮食方式有很大不同。在中国，宴席都只会有一种形式，就是大家团团围坐，共享一席。筵席要用圆桌，这就从形式上造成了一种团结、礼貌、共趣的气氛。美味佳肴放在一桌人的中心，它既是一桌人欣赏、品尝的对象，又是一桌人感情交流的媒介物。人们相互敬酒、相互让菜、劝菜，在美好的事物面前，体现了人们之间相互尊重、礼让的美德。虽然从卫生的角度看，这种饮食方式有明显的不足之处，但它符合我们民族“大团圆”的普遍心态，反映了中国古典哲学中“和”这个范畴对后代思想的影响，便于集体的情感交流，因而至今难以改变。而在西式饮宴上，食品和酒尽管非常重要，但实际上那是作为陪衬。宴会的核心在于交谊，通过与邻座客人之间的交谈，达到交谊的目的。如果将宴会的交谊性与舞蹈相类比，那么可以说，中式宴席好比是集体舞，而西式宴会好比是男女的交谊舞。由此可见，中式宴会和西式宴会交谊的目的都很明显，只不过中式宴会更多地体现在全席的交谊，而西式宴会多体现于相邻宾客之间的交谊。与中国饮食方式的差异更为明显的是西方流行的自助餐。将所有食物陈列出来，大家各取所需，不必固定在位子上吃，走动自由，这种方式便于个人之间的情感交流，不必将所有的话摆在桌面上，也表现了西方人对个性、对自我的尊重。但各吃各的，互不相扰，缺少了一些中国人聊欢共乐的情调。

四：用餐礼仪差异。

中国的大多数宴会上将长幼有序、尊重长者作为排座的标准,位高权重者或年长者常首先入座并坐首席。中餐的进餐礼仪体现一个“让”的精神。宴会开始时,所有的人都会等待主人,只有当主人请大家用嘴时,才表示宴会开始。当有新菜上来,主人一般请主宾和年长者先用以示尊敬。中国的用餐礼仪深深地体现了中国传统文化“孝”文化。在中国，有句话“百行孝为先”，由此可看出“孝”在中国的地位。孩子孝敬父母，后辈尊敬师长，重视对年长者的尊重，在这种观念影响下就产生了“让”的进餐礼仪精神。西方排座位的标准则是女士优先、尊重妇女。在安排座位时,如果是男女共同参加的宴会,则由男女主人共同主持,必须将男女宾客分开列成两个名单,通常的座位安排形式是:男主人与女主人正对面,男主人的左右两侧为女主宾,接着按时针方向朝外侧排列。还应注意两点:一是男宾常依地位而不是根据年龄安排;二是夫妇座位应在同一边但不相连。另外,如果男女结伴同时赶赴宴会,那么男士应为女士开门,让女士先行;当主人把女宾客领进大厅时,首先由男主人邀请第一女主宾入席,并帮她拉椅子、入座,女主人则同男贵宾最后进入。在上菜与进餐时,应首先从左侧给女主宾上菜,然后按顺序分送给其他女士,最后给女主人;接着,再按同样的顺序给男士上菜。当女主人及其他女士拿起餐巾、刀叉开始进餐后男士们才能开始。进餐结束后,必须等女主人起身离席,其他人方可离席,且仍然要为女士拉椅子,让其先行。在西方，人们更多的是体现一种女士优先，尊重妇女的精神。

五：用餐器具差异。

中国人的餐具主要是筷子、辅之以匙,以及各种形状的杯、盘、碗、碟。中国烹饪讲究餐具的造型、大小、色彩与菜品的协调,讲究“美器”,把饮食当作艺术活动来对待。西方人多用金属刀叉,以及各种杯、盘、盅、碟。其中盘又有菜盘、布丁盘、奶盘、白脱盘等;酒杯更是讲究,正式宴会几乎每上一种酒,都要换上专用的玻璃酒杯,分工非常明确。筷子与刀叉作为东西方最具代表性的两种餐具,影响了东西方不同的生活方式,代表着不同的两种智慧。先秦时代,人们吃饭一般不用筷子。根据《礼记》中的记载推测,当时人是用手把饭送入口的。后来由于人们在烧烤食物时,不可能直接用手操作,需借助竹枝一类的工具来放置和翻动食物,在炊具中烧煮肉块和蔬菜的羹汤,也要用它们来取食,久而久之,聪明的先民逐渐学会用竹条来夹取,这就是筷子最早的雏形。刀叉的出现比筷子要晚很多。据研究,刀叉的最初起源和欧洲古代游牧民族的生活习惯有关,他们马上生活随身带刀,往往将肉烧熟,割下来就吃。后来走向定居生活后,欧洲以畜牧业为主,面包之类是副食,直接用手拿。主食是牛羊肉,用刀切割肉,送进口里。到了城市定居以后,刀叉进入家庭厨房,才不必随身带。由此不难看出今天作为西方主要餐具的刀和筷子身份很是不同,它功能多样,既可用来宰杀、解剖、切割牛羊的肉,到了烧熟可食时,又兼作餐具。刀叉和筷子,不仅带来了进食习惯的差异,进而影响了东西方人生活观念。刀叉必然带来分食制,而筷子肯定与家庭成员围坐桌边共同进餐相配。西方一开始就分吃,由此衍生出西方人讲究独立,子女长大后就独立闯世界的想法和习惯。而筷子带来的合餐制,突出了老老少少坐一起的家庭单元,从而让东方人拥有了比较牢固的家庭观念。

中西方饮食文化相互影响及思考

中西方文化背景不同，自然会有饮食观念上的差异和饮食方式的不同。两者各有千秋，单说历史，西餐自然无法和中餐相比。中国有几千年的历史，饮食文化的博大精深自不必说。但是很多历史的东西，过去可能是先进的，今天则可能是落后的。比如就现在的生活节奏来讲中餐做起来远不如来个汉堡方便、快捷。从卫生的角度看，中餐的饮食方式有明显的不足之处，也有许多需要改进的地方。人们的生活中既要有传统的中餐，也要有一些西式的食品。

文化差异就动与静，需要的不是个人或集体的评价，而是需要一个“零势面”。在西方人的眼里，中国的饮食只是单纯的“味”天下，而中国人却最终没有改，西方人也没有察觉到自己的饮食有何不足。在西方一些哲学家观点认为，没有镜子是不能找到自己的不足，然而，西方人和中国人一样，没有找到一面可以找到自己不足的镜子。西方饮食文化有何不足？很简单，从肉类煮八成熟就能看出，八成熟的肉类的确实含有比较多的营养，但是，从健康的角度看，他们缺少卫生的眼光，肉类的细菌没能得以杀除，在保证美味、营养的条件下还必须有健康。从唯物主义观点出发，保证个人健康，才能更好地发展社会、传承文化。

饮食文化不是历史的，也不是现代的，它是从古代到现代在蒸煮实践中得到的。饮食文化不是属于个人的，也不是属于某个集体的，它是属于全世界的，是历史的累积物及文化的见证。

不管是西方还是中方，饮食文化都会有差异，但重要的是尊重各自的饮食文化，简单点概括就是尊重各国文化。尊重各国饮食文化可以使饮食文化不产生敌对之意，文化重在交流，在尊重文化基础上已经很好地保证了这以点，在继承中发展文化，在发展中继承文化，使饮食文化得以更好地改进和创新。在保证文化不敌对情况下发展，符合我国现在基本情况的要求，也符合社会发展的要求，这样会在一定程度上推进我国走向饮食大国。

文化在创新和继承中难免会碰到这样或那样的冲突，基督教、佛教等宗教在我们生活中存在着，偶尔对我们内心有依靠，但是，从过去的历史和现今宗教的宗旨看，我国的饮食文化与它们的宗教精神实在是冲突多，佛教的不杀生，与我国饮食文化就有比较明显的差异，西方人眼里认为中国饮食文化是一种“暴力”文化，是一种不值得人们去向往的饮食类型，那么，我们是否改变自己的饮食文化呢？是否听从别人的言语呢？中国饮食文化的缺点我们不可否认，我们这能够改善而不能够改变，先解决主要矛盾，次要矛盾会随时间慢慢地解决，也就是说，先解决的主要矛盾就是解决自身的缺点，而非改变自己的饮食文化，倘若我们想把饮食文化给改了，这并不是一件简单的事情，因为，中国饮食文化已经灌入我们心里五千年之久，如果完全改变饮食文化不可取的。

拥有自己的特色饮食文化是基础，发展与创新是饮食文化的顶梁柱，因为世界在不停地发展，文化在不断地更新，我们不能一味的陶醉在现有的美味，要拿出勇气及志气创出新的饮食文化，也能站在空想主义的环境下幻想自己的成就。在被文化冲涮的世界里，我们更应该利用这时机，学习西方饮食文化以便补充现有的不足，但是，不能片面的承接西方文化，也不能片面的否认西方饮食文化，“取其精华，去其糟粕”是主要的精神，凭着这精神发展自我饮食文化将会取得很大的进步。

中西饮食保存着各自的特色,同时也在诸多方面存在着各式各样的差异，当然，这些差异都具有相对性，几千年来的东西方文化的交流也促成中西方的饮食文化的不断融合。全球化态势下的跨文化交际使得多样的饮食文化不断的互补与兼容。今天，享受东西方各具特色的饮食已成为当代人日常生活中司空见惯的事情。我们在大街上随处可见法式大餐、KFC, Macdonald, Pizza hut等西方的舶来饮食，而中国菜馆也开遍了全世界。

第五篇：浅谈中西饮食文化差异.doc

致谢

在论文即将完成之际，在此向教授我知识的各位老师及关心我的家人、同学和朋友们表示衷心的感谢！从着手准备论题到构思框架、充实内容再到整个论文的完成，凝聚着无数人对我的关怀和帮助，没有他们的支持和鼓励，我是不会这么顺利完成的。

感谢新疆师范大学外国语学院英语系所有给予我关心和帮助的老师和同学们，正是这个温馨的大家庭让我三年的学习生活盛满感动，留下许多令人难忘的美好回忆。

这篇文章的最终完成要感谢外国语学院马晓玲老师，她帮助我明确了这篇文章的基本思路，而且在百忙之中多次帮我修改论文，更提出十分中肯和宝贵的意见。

感谢这三年授予我知识的各位老师们，是诸位老师的教诲使我拥有一定的专业知识，从而较为顺利的完成了论文的撰写。

最后，向所有关心我的家人、师长、朋友表示深深的谢意。

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摘要

在悠久的历史文化中，中西方不同的思维方式和处世哲学造就了中西文化的差异，从而造就了中西方饮食文化的差异。饮食与文化密切相关；不同的民族缔造了不同的饮食文化,所以饮食文化具有浓郁的民族性和多样性的特点。中国与英美等西方国家对饮食的观点和态度、饮食内容以及饮食特点等方面都存在着显著的差异。中国与英美等西方国家在饮食观念、饮食方式、宴会礼仪、饮食内容等方面的跨文化差异,揭示了导致饮食文化差异的深层次的原因,并阐明了随着跨文化交际的发展,中西饮食文化的交流、互补和兼容的因素也会增多。

关键词：中西饮食文化；跨文化交际；差异

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Abstract

Food, an essential prerequisite for the existence and development of mankind remains a close relation with culture, for food culture varies with nations.Therefore, there are great disparities between China and the western countries in ideas, attitudes, contents and functions of food cultures.This paper endeavors to analyze the cultural differences and their rooted causes in Chinese and Western food cultures from the perspectives of concept, manners, etiquette and content, and points out that with the development of cross-cultural communication, more factors and new variables in food cultures will arise through communication, interaction and imitation.Key words: Chinese and Western food cultures;cross-cultural communication;differences

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论文提纲

引言

第一章 饮食观念上的差异

1.1.中方的“泛食主义”与西方的“食用主义” 1.2.中方注重“排场”与西方讲求“简单、随意” 1.3.中方注重“集体主义”与西方注重“个体主义”

第二章 饮食方式的差异

2.1． 餐具的差异:“筷子”与“刀叉” 2.2．“营养”与“美味”的关注重点不同 2.2.1.理性的西方人更多关注的是营养与生存 2.2.2.感性的中国人追求的是美味和享受

第三章 中西宴会礼仪上的差异

3.1.出席时间的差异:“迟到”与“准时” 3.2． 座位安排的差异 3.2.1.“南北”与“左右”

3.2.2.“男尊女卑”与“女士优先、男女平等”

第四章 饮食内容上的差异

4.1.“求精、求美”与“讲营养、重均衡” 4.2.菜名的差异

第五章 结论

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