Unit 6 Food新编大学英语第二版第二册课文翻译

Unit 6 Food
Food and Culture
[1] We all have ideas about what kinds of foods are good to eat. We also have ideas about what kinds of foods are bad to eat. As a result, people from one culture often think the foods that people from another culture eat are disgusting or nauseating. When the famous boxer Muhammad Ali visited Africa, for example, one member of his group became quite sick when he saw someone pick up a butterfly and eat it. Many people would find it disgusting to eat rats, but there are forty-two different cultures whose people regard rats as appropriate food.
[2] Some people in Africa think African termites make a delicious meal. Many other people would probably be sick if they had to eat termites, but one hundred grams of termites contain more than twice as many calories and almost twice as much protein as one hundred grams of cooked hamburger.
[3] However, food likes and dislikes do not always seem related to nutrition. For example, broccoli is first on a list of the most nutritious common vegetables, but it is twenty-first on a list of vegetables that Americans like most to eat. Tomatoes are sixteenth on the list of most nutritious vegetables, but they are first on the list of vegetables that Americans like most to eat.
[4] But dislike is not the only reason why some cultures will not eat a certain food. In some cultures, certain foods are taboo. Taboo is a word from the language of the Fiji Islands that is used to describe something that is forbidden. Some foods are taboo in certain religions, but there are also other food taboos that are not connected to a religion. We do not usually think about why certain things are taboo in our culture. We may not even know why they are taboo. Anthropologists try to discover the hidden reasons for taboos. For example, the sacred cows of India are well known. Cows can go wherever they want to in the streets of India, and they can eat anything they want from the supplies of the foodsellers on the street. As a result, the cows are a problem. However, no one in India will kill them or eat them. It is taboo to do so. This custom seems strange to other people, but anthropologists believe that there are reasons for it. First, cows are valuable because the farmers need them to help plow their fields. Second, cow manure is used as a fertilizer on the fields. In India, many farmers cannot afford to spend money on fertilizer. Third, the cow manure can be dried and burned to make cooking fires. Therefore, farmers that kill their cows for meat soon find that they cannot plow or fertilize their fields or make a cooking fire.
[5] Another example is that Americans do not eat dogs, although people from some
other cultures regard them as good food. In the United States, dogs are very important to people as pets. They are usually regarded as part of the family, almost like a child in some cases. In addition, dogs have value as protection against criminals. Thieves will not usually enter a house where there is a dog because the dog will bark and possibly attack a stranger who is trying to get into a house. Apparently, the dog's place in society as a companion and as protection against criminals makes the dog taboo as food.
[6] The taboo against eating pork occurs in more than one culture. There is some evidence that some ancient Egyptians did not eat pork. The ancient Israelites also regarded pork as taboo. One explanation for the pig-eating taboo is that pork that is not cooked sufficiently may spread a disease called trichinosis. However, most people no longer think that this is a good explanation for the pork taboo. Another explanation is that the Israelites were nomads—they were always moving from place to place. People have to stay in one place to raise pigs. The Israelites did not want to stay in one place because they did not want to change their culture. As a result, they did not eat pigs.
[7] Anthropologists believe that most food likes and dislikes are a result of the ways of life of different people. Some people live in areas where there are both large animals and many insects. It is difficult for these people to kill large animals, and it requires a lot of energy. It is easier for them to use insects for food because it is not difficult to catch insects and it does not require a lot of energy. Nomadic people who move around will not want to keep pigs for food. People will not eat pets such as dogs. Americans eat a lot of beef because there is plenty of land for raising cattle and their meat can be shipped cheaply for long distances by railroads.
饮食与文化
1 对于什么样的食物好吃，我们都有自己的主见。

对于什么样的食物不好吃，我们也有自己的看法。

因此，某种文化背景的人常常会觉得另一种文化背景的人吃的食物难以忍受或者令人作呕。

比如，在著名的拳击手穆罕默德·阿里访问非洲时，团里的一名成员看到有人抓起一只蝴蝶就吃了下去时便恶心得想呕吐。

许多人会发觉吃老鼠肉令人恶心，但世界上有42种不同文化的人认为鼠肉是合适的食物。

2 在非洲有些人认为非洲白蚁可以做成美餐。

对于许多其他人来说，如果非吃（白蚁）不可的话，他们很可能会呕吐。

但是，如果拿100克的白蚁和100克制作好的汉堡包相比，前者所含的热量是后者的两倍多，其所含的蛋白质也几乎是后者的两倍。

3 不过，对食物的好恶似乎并不一定与营养有关。

例如，花椰菜在营养最丰富的常见蔬菜中排名第一，但它在美国人最喜欢的蔬菜中仅名列第二十一位。

西红柿在营养最丰富的蔬菜中排名十六，但它在美国人最喜欢的蔬菜中却名列榜首。

4 但不喜欢并不是某些文化（中人们）不吃某种食物的唯一原因。

在有些文化中，有些食物是禁忌。

“禁忌”一词来源于斐济群岛的语言, 用来表示禁止做的事。

有些食物在某些宗教中被列为禁忌，但也有一些饮食禁忌与宗教无关。

通常我们不去考虑为什么在我们的文化中有些东西是禁忌。

我们也许甚至不知道它们为什么是禁忌。

人类学家试图发现禁忌背后隐藏的原因。

例如，印度“圣牛”为人们所熟知。

牛可以在印度的大街上到处走，它们可以吃街上食品摊主所供应的食物中任何它们想吃的东西。

结果，牛就成了问题。

可是，在印度没人会去杀牛或吃牛肉。

杀牛或吃牛肉是禁忌。

这种习俗在其他人看起来似乎很奇怪，但人类学家相信这自有其原因。

首先，牛是很宝贵的，因为农民需要它们帮助犁地。

其次，牛粪可作地里的肥料。

在印度，许多农民买不起肥料。

还有，牛粪弄干后可用来烧火做饭。

因此，杀牛食肉的农民很快发现他们无法犁地，无法给庄稼施肥，或者无燃料做饭。

5 再比如，美国人不吃狗肉, 尽管其他一些文化背景的人视狗肉为佳肴。

在美国，狗作为宠物对人们极为重要。

通常它们被视为家庭的一部分，有时甚至还把狗当成自己的孩子。

此外，狗的价值还在于防范罪犯。

盗贼一般不进入有狗的住宅，因为狗会吠叫，而且可能会袭击试图进入屋子的陌生人。

显而易见，狗在社会中作为伙伴及防范罪犯的卫士的角色使吃狗肉成为禁忌。

6 不止一种文化忌食猪肉。

有迹象表明一些古埃及人不吃猪肉。

古代以色列人也视猪肉为禁忌。

对禁食猪肉的一种解释是，未被煮透的猪肉可能会传播一种疾病，叫旋毛虫病。

但大多数人不再认为这能很好地解释禁食猪肉的原因。

另一种解释是以色列人原属游牧民族——他们总是居无定所。

要养猪，人们就得在某地定居下来。

从前以色列人不愿在一个地方定居，因为他们不想改变自己的文化。

正因如此，他们便不食猪肉。

7 人类学家相信，对食物的好恶大多是不同人不同生活方式的结果。

有些人生活在既有大型动物又有许多昆虫的地区。

他们杀死大型动物有困难，需要花很大的力气。

对他们来说，以昆虫为食要容易些，因为捕捉昆虫既不困难又不需花太大的力气。

四处流动、过游牧生活的人不愿意为吃肉而养猪。

人们也不吃像狗那样的宠物。

美国人牛肉吃得很多，因为有大量的土地可用来养牛，而且牛肉可以通过铁路以低廉的价格进行长途运输。

The Menu
Jim Heimann
[1] Food history tells us that in early restaurants the recitation of the available food dishes became an increasingly time-consuming chore; therefore, written menus were developed to help guide diners in their eating choices. This written menu was commonly handwritten on a chalkboard or listed on a board that could be easily seen by the customers. Developments in printing finally led to a change and the larger restaurants' floor plans made a single handwritten menu impractical, so printed menus were introduced.
[2] Delmonico's restaurant in New York City is often given credit for introducing the first printed menu in the United States in 1834. That menu, as well as others of the period, was simple in design and offered specific information. Special occasions led to a call for unique designs and eventually led to more highly decorated menus.
[3] For the most part, however, menu decoration followed the art movements of the time. The highly decorated late 19th century menus, which were influenced by Victorian art, gave way to modern art in the 20th century. Developments with graphics and printing allowed distinctive menu cover art.
[4] By the 1930s, the menu was seen as a part of the restaurant's plan to create a memorable meal. It could develop an appetite, tell a joke, explain a food item, create a mood, tell something of the history of the restaurant, and, above all, sell some food. Restaurant trade publications encouraged the use of the menu as part of the business strategy, and the National Restaurant Association promoted effective menu graphics in its annual competition of best menus in the nation. Its guidelines for judging included (1) originality, (2) legibility, (3) ease of handling, and (4) sales effectiveness. Restaurant Management magazine in its November 1935 issue stated that most restaurant owners considerably underestimated the importance of the appearance of the menu. The magazine went on to say that the menu really has two important functions: (1) to sell food, and (2) to repeat and emphasize the unique atmosphere of that restaurant.
[5] In spite of the Depression of the 1930s, restaurants did well and menu design became important. There were increasing numbers of many different types of restaurants during this decade, including cafeterias, drive-ins, and lunch counters in stores, as well as the traditional, more formal restaurants. Many of the restaurants developed themes in food, decoration and menu styles.
[6] Progress in printing, photography, and especially color photography opened up more opportunities for creative expression. During the Second World War food rationing often hurt the business of restaurants, but as soon as victory was achieved, eating out became very popular again.
[7] In spite of the risks of casual dining and fast-food restaurants, the mid-20th century provided many new opportunities for creative menu design. By the end of the 1960s, the increasingly popular coffee shops and restaurants that featured a singular item such as pizza, steak, or pancakes used new menu graphics. The 1970s brought a decline in eating out, but the 1980s, especially in homes where both parents were working, brought a big increase in the demand for many types of restaurants. Since then, menu design has provided the American public with a pleasing prelude to the dining experience.
[8] Some popular historians are studying menus as a very special kind of documentation of America's love of eating out. For many generations of diners, taking a restaurant menu has been a way of preserving a memory or documenting a trip or a voyage. Many restaurants have provided customers with souvenir versions of their menus. The restaurant owners believe that this is a good way of advertising. Thus the menu now serves a new, but also important function.
菜单
1饮食的历史告诉我们：在早期的餐馆里，背诵餐馆供应的菜肴成为越来越耗时的苦差事；因此，就产生了书面的菜单，以便指导用餐者挑选食物。

这种菜单通常是手工写在黑板上或列在一块牌子上，黑板或牌子都要使顾客容易看见。

印刷业的发展最终又引发了变革，同时又因为一些餐馆层面的扩大使得一份手写菜单满足不了实际需求，于是印刷菜单出现了。

2纽约市德尔莫尼柯餐馆于1834年在美国首次推出印刷菜单，因而常常受到人们的赞扬。

那种菜单，与同时期的其它菜单一样，设计简单，还提供了具体明确的信息。

特殊的场合会引发人们对设计的独特要求，最终产生了装饰更精美的菜单。

3 然而，多数情况下，菜单的装饰风格是随着时代的艺术潮流而变化的。

19世纪后期的菜单，受维多利亚时代艺术的影响，装饰华丽，到了20世纪就被现代艺术所取代。

平面造型艺术与印刷术的发展使得颇具特色的菜单封面艺术得以发展。

4 到了20世纪30年代，餐馆为打造令人难忘的美餐，把菜单看作是实施这种计划的一部分。

菜单可以引起食欲，讲个笑话，介绍某食品，创造一种氛围，讲述一点饭店的历史，而且最重要的是，推销菜肴。

餐饮业的出版物则鼓励把菜单作为经营策略的一部分。

全国餐饮协会每年举办全国最优秀菜单竞赛，届时会有效地促进菜单平面造型艺术的发展。

指导这种评比的标准包括（1）有创意（2）清晰易读（3）使用方便（4）销售效果好。

1935年11月这一期的《饭店管理》杂志指出：大多数饭店老板都在很大程度上低估了菜单外观的重要性。

该杂志接着说道，菜单其实有两种重要的功能：（1）推销菜肴（2）反复突出饭店的独特魅力。

5 尽管30年代经济大萧条，饭店却生意良好，菜单设计也变得很重要。

这十年内，饭店种类不断增多，除了传统的较正规的饭店以外，还出现了如自助餐厅，免下车餐馆，商店里的小吃部等。

许多饭店在菜肴、装饰和菜单风格上还发展了自己的主题格调。

6印刷，摄影，尤其是彩色摄影方面的进步为有创意的表现手法开拓了更多的机会。

第二次世界大战期间，食品的定量供应常常影响饭店的生意，但是胜利后，出去吃饭就又马上流行起来了。

7 尽管人们对吃饭越来越随意，同时快餐店大批涌现，但是20世纪中叶还是为有创意的菜单设计提供了很多新的机会。

到60年代末期，越来越受欢迎的小吃部和以专卖比萨饼、牛排或薄煎饼等特色食品的饭馆都采用了新的菜单平面设计艺术。

70年代外出就餐的人减
少了。

但是到了80年代，特别是那些父母都上班工作的家庭，使各种各样餐馆的需求量大幅度增加。

从那时起，菜单设计就为美国公众就餐提供了赏心悦目的前奏。

8 一些通俗历史学家正在研究菜单，他们把菜单当作美国人外出吃饭喜爱程度的一种特殊文献资料。

对于好几代的就餐者来说，带走饭店的菜单一直是他们保留一段记忆或记录某次旅行或航行的手段。

许多饭店为顾客提供专门留念用的菜单。

饭店老板们相信这是一种很好的广告手段。

因此，现在菜单又多了一种新的但也是很重要的功能。

Cooking and Cuisines
[1] One thing that separates man from animals is man's preference for cooked food. The higher apes have been found to share with mankind the ability to communicate by sound and gesture, but no ape has ever cooked its food. We also like our food to appeal to our senses of taste and smell, and we like it to be attractive. Our senses are remarkably acute and discriminating, and all societies which have progressed beyond simple survival satisfy the human pleasure of good food. The great cuisines of the world have developed dishes which appeal both to the taste and to the eye—color and texture are as important as flavor.
[2] There are three acknowledged great national cuisines, French, Indian and Chinese. French cooking is generally acknowledged to be supreme in Europe. French cuisine using butter, cheese and cream is typical of all great national cuisines: it combines simplicity with sophistication, uses the native resources of France, has great regional specialties and has become truly international.
[3] These three major cuisines have distinguished themselves each by one major characteristic. French cooking with butter, cheese and cream is so typical of their cooking that if omitted the whole character of the cuisine would be destroyed. Also, wine in cooking is as instinctive to a French cook as the use of soy sauce is to a Chinese cook. A second cuisine—Indian cooking is distinguished by the use of spices. The third cuisine is defined by the use of rice as a staple—China being the supreme example. Of course these three cuisines share their characteristics in one way or another. French cuisine can boast some famous rice dishes. Some Indian regional cookery also makes use of butter and the dishes of Sichuan, in Chinese cuisine, are famous for their fiery spices. But the separation into three major cuisines does mark some kind of distinctive characteristic and the three major cuisines, each based on a different major characteristic, have persisted for a long time throughout human history.
[4] The borderlines between cuisine styles are clear and have changed less than either linguistic or racial boundaries. India's gift to the world is the use of spices to
enhance the flavor of foods, and Indian cooking presents a dazzling array of regional variations—from the fiery hot curries of the south to the subtly spiced vegetarian dishes of the northern regions. Nothing rivals the color and flavor of Indian dishes, and the use of rice as a staple links Indian and Chinese cooking. Chinese cooks teach us that texture must never be neglected. Long ago the Chinese brought to perfection the art of swift cooking at very high temperature in which vegetables retain their crispness and nutritional goodness too. Most of the preparation time is taken up by the cutting of vegetables and the chopping of meat, not by the actual cooking process.
[5] The regional variety of Chinese dishes is bewildering to the foreigner. Spicy, bland, sour and sweet are all represented. No national cuisine uses the native plants and animals more than the Chinese. Every part of every edible vegetable or animal seems to have its use.
[6] There are three recent threats to keeping national cuisines:1) the revolution in world transportation and communication, 2) the increase in trade between nations, and 3) the changing role of women in society.
[7] Rapid and inexpensive transport and communication may threaten national cuisines. Travelers from other countries want the kind of food they are used to at home. The second threat is caused by the flow of foods and food products from one country to another. Convenience foods destroy the charm of time-consuming cooking. An argument can be made for processed foods, and the great benefits of freezing, freeze-drying and canning, but Western food technology is still a threat to national cuisines.
[8] Finally, the changing role of women influences national styles of cooking. The changes which have already taken place have had a profound effect on the family, and will continue. Women have been the prime food preparers for thousands of years. If they have less time and less inclination to spend long hours in food preparation and cooking, this will influence the kind of dishes which a family eats. Now women can explore further than their own immediate locality and experience, and gather ideas and recipes from other parts of the world, and incorporate these into their cooking. However, the threat to national cuisines remains ― perhaps ev en reinforced by the obvious benefits mentioned.
[9] To preserve distinctive national cuisines may have something to do with human behavior. What unites all great national cuisines, besides regional variety, ingenious use of available resources and an influence on international eating habits, is the attitude toward food. A proper respect for eating means more than a human necessity. Food should be central to one's life. Good food, well-cooked and attractively presented, is one of the pleasures of life which the national cuisines of India, France and China have given
to us.
烹饪与菜肴
1 人与动物相区别的一点是人喜爱熟食。

尽管人们发现高等动物猿能用声音和肢体动作进行交流，这与人类相同，但是猿从来不煮食。

而且，我们还希望吃的食物味美香溢，非常诱人。

人的感官非常灵敏、辨别力强。

凡是社会已经发展到超越了单纯维持生存的时候，它就会满足人的美食欲望。

世界名菜推出的菜肴都色味俱全——菜的颜色和质地与味道一样重要。

2 世上众人公认的有三大国菜，法国、印度和中国菜。

法国烹调在欧洲享有盛誉，被认为是最出色的。

法国菜使用黄油、乳酪和奶油，是所有著名国菜中的典型代表：它把简单和精细相结合，利用本国的本土资源，尽显地方特色，成了真正的国际名菜。

3 这三大菜肴都有自己的重要特色，依此出名。

法国菜使用黄油、乳酪和奶油烹饪，是特有的烧法，若省去这些配料，便破坏了该菜肴的全部特色。

同样，法国厨师本能地会在烧菜时加葡萄酒，就象中国厨师天生会用酱油一样。

第二种菜系，印度菜，以使用香料而闻名。

中国则以制作世界上最可口的主食米饭而成为第三种菜系。

当然，这三种菜系都有这样或那样的共同特色。

法国菜也有几样有名的米饭值得夸耀。

在印度有的地区烧菜也用黄油，中国菜系中的四川菜也以它们的辣味而闻名。

但是，它们确实各有各的显著特点而分成三大类的，三种菜系，依据各自不同的主要特色，在人类历史上长期发展，持续至今。

4 烹饪风格之间的界限非常清楚，不像语言或种族界限变化那么大。

印度献给世界的礼物是使用香料使食物的味道更好，而且印度烹饪，地区间差异很大，从南方非常辛辣的咖哩菜肴到北方地区稍加调料的素菜，变化之多令人赞叹。

印度菜的色味，是其它菜系所不能及的。

以米饭作为主食把印度烹饪和中国烹饪连在一起。

中国厨师教导我们，菜的质地不应忽视。

很久以前，中国人就把猛火快炒的烹饪艺术发挥到淋漓尽致, 这样烧法能保持蔬菜的鲜脆和营养。

绝大部分的准备时间是用来切菜和剁肉，而不是用在真正的烧菜过程中。

5 中国菜肴地域种类繁多，使外国人眼花缭乱。

辛辣、清淡、酸、甜应有尽有。

中国菜最会利用自己本土产的动植物了，这一点没有别的国菜可以比得上。

每种可食的蔬菜和动物的任何一部分似乎都能用来做菜。

6 近来，要保存民族菜肴，受到三方面的威胁：1）全球交通运输和通讯的革命，2）国与国之间贸易的增长，3）妇女社会角色的转变。

7 快捷又廉价的交通和通讯有可能会威胁到民族菜肴。

来自其他国家的游客希望吃到自己习惯的家乡菜。

第二种威胁来自于食物和食品在国与国之间的流通。

方便食品使费时的烹饪（菜肴的）魅力荡然无存。

我们能够为食品加工辩护，并且列述食品的冷冻、冷冻干燥以及罐装等技术的好处，但是西方的食品加工技术对民族菜肴不失为一种威胁。

8 最后，女性角色的转变也影响到烹饪的民族风格。

这种转变对家庭已经产生了深远的影响，并且会继续影响下去。

数千年来，女性一直是主要的做饭者。

如果她们时间少，而且
不喜爱花大量时间准备和烧饭，这就会影响家庭所吃的饭菜。

而今，妇女还可以走出自己所在的区域、突破自身的经验限制，来进一步研究菜肴，收集世界其它地区的做菜理念和菜谱，并把这些融入到自己的烧法中去。

然而，对民族菜肴的威胁却依然存在――这些提到的显而易见的好处甚至还加重了这种威胁。

9 保留富有特色的国菜也许与人们的行为有关。

所有著名的民族菜肴，除了有种类繁多的地方菜，可用资源的巧妙利用，对世界饮食习惯的影响等方面外，它们共同具有的是对食物的态度。

适度地重视饮食意味着这不只是人类生存的必需品。

食物对每个人的生活至关重要。

做工精致、外观诱人的美味佳肴是印度、法国和中国等国菜给予我们人生的一大享受。