高等学校研究生英语系列教材综合教程(上)熊海虹_B篇课文翻译第二单元

Unit 2 READING MORE

"Light, refined, learned and noble, harmonious and orderly, clear and logical, the cooking

of France is, in some strange manner, intimately linked to the genius of her greatest men."

--Marcel Rouff, French journalist and writer

A CUISINE CRISIS

1 What could be more French than an outdoor market on a sunny Sunday morning? The

air is filled with vital scents from the herbs and fruits and vegetables piled high in the

greengrocers' creative geometrics. A whiff of the Atlantic blows off the oysters on the

fishmongers' bed of ice. Wild game--hare, venison, boar--hangs from the butchers'

racks, sausages and cheeses are laid out to savor and smell.

有什么比晴朗的星期日早晨的一个户外市场更具法国特色？空气中弥漫着香草和水果散发出的气味，而且这些水果被水果商摆成各种有创意的图形。鱼贩的冰床上的

牡蛎透露着一点点大西洋的痕迹。在肉贩的货架上挂出了一些野味：野兔、鹿肉和野

猪，而一些香肠和奶酪的摆出使这个小摊更具一番风味。

2 This, you think, is the very essence of France, until you read those little signs that tell

you the tomatoes (which are really pretty tasteless) come from Moroccan hothouses,

the grapes from South Africa, kiwis from Chile and the haricot from Kenya. You can't

be sure where that boar bit the dust.

直到你读到那些小标识，即西红柿（相当无味的）产自摩洛哥的温室，葡萄酒产

自南非，猕猴桃产自智利，扁豆产自肯尼亚。你认为这才是法国的精髓所在。

3 The congenial quaintness of the street market, in fact, draws directly on

globalization.

Emile Zola once called "the belly of Paris", the rich, ripe, smelly center of the wholesale

food business, long since moved out of downtown to a cargo hub near Qrly airport.

Quite literally, that is now where a lot of French cooking begins--and, increasingly, where the era of great French cuisine as something truly unique and exclusive to France is slowly coming to an end.

街市上那些彼此相宜的稀奇古怪的事事实上是全球化的结果。这个富裕的、成熟的、难闻的被埃米尔.左拉称为“巴黎的肚子”的大型食品批发中心是很久以

前从市中心搬到奥利机场附近的。毫不夸张的说，这里是现在很多法国烹饪的开

始的地方，而且渐渐地伟大的法国烹饪时代（一些真正独具特色并专属法国的事物）

就要结束了

4 For generations, the French have prided themselves on their distinctiveness. Nothing

has stood for France's sense of exceptionalism more famously than its cooking. Gallic talent, taste and techniques have been exported all over the world. And therein lies part

to the problem. From the Napa Valley to the Thames and Tokyo, non-French cooks have cracked the codes of the best French cuisine. Meanwhile, what was mediocre elsewhere--albeit cheap and popular--has been imported. The result: Many tourists-- as well as the French themselves--no longer see what's so special about French cooking.

4 长久以来，法国人一直为他们的与众不同感到骄傲。而能代表法国超凡特色、最负盛

名的就要数她的烹饪艺术了。高卢人的才智、品味和技术已经传播到世界各地，然而，

一些问题也随之产生。从纳帕谷到泰晤士河再到东京，非法裔的厨师们破解了最上乘法式烹饪的秘笈。与此同时，其他地方一些尽管又便宜又流行但却不怎么上档次的烹制法也传入了法国。结果就是，很多游客——甚至法国人自己——都已经看不出法国烹饪有任何的特别之处了。

5 The decline goes well beyond recent surveys that show growing complaints about mediocre quality and high prices--no small concern in a country where tourisme gastronomique earned 18 billion euros in 2002, a quarter of all tourist revenues. More and more restaurateurs say that government tax and economic policies are limiting their profits, and thereby hurting their capacity to invest and hire more staff. They have become ensnarled in the red tape for which France is infamous--not to mention edicts from Brussels that affect everything from sales taxes to the bacteria in the Brie.

5 最近的调查显示越来越多的人抱怨饭莱质量平平，价格昂贵，而法国烹饪的衰落还不