The Chinese food is well-known in the world as one important part of traditional Chinese culture, which the foreign tourists would like very much to sample and enjoy whenever they visit China. Generally speaking, the ...The Chinese food is well-known in the world as one important part of traditional Chinese culture, which the foreign tourists would like very much to sample and enjoy whenever they visit China. Generally speaking, the foreign tourists also want to make sure, how and with what raw material the Chinese food is cooked while they enjoy it. So the English translation of Chinese menus plays a key role in spreading the tranditional Chinese culture. This paper attempts to explain to readers that: 1)the demands on the English translation of Chinese menus; 2)how to set about translating the Chinese menus; 3)the methods for the English translation of Chinese menus.展开更多
In their commitment to offer innovative cuisine to their Grand Class passengers, AUSTRIANAIRLINES have introduced new "signature meals" created by Richard Millar, Executive Chefof the ARIA Restaurant at the ...In their commitment to offer innovative cuisine to their Grand Class passengers, AUSTRIANAIRLINES have introduced new "signature meals" created by Richard Millar, Executive Chefof the ARIA Restaurant at the China World Hotel, Beijing. A member of the Shangri-La Group,展开更多
This paper employs a questionnaire to investigate whether tourists to China find the menus in Chinese restaurants satisfactory and what might hinder their understanding of the menus. The findings based on the question...This paper employs a questionnaire to investigate whether tourists to China find the menus in Chinese restaurants satisfactory and what might hinder their understanding of the menus. The findings based on the questionnaire responses suggest that tourists pay more attention to dish descriptions than dish names and lack of description tend to pose the greatest difficulty in their choice-making process. It is also found that diners will not be bothered by occasional appearance of foreign languages and expect to see some highly technical words on the menu. Therefore, menu translations should attach more importance to descriptions and could sometimes resort to Pinyin, a phonetic transcription system for Chinese characters, to solve the non-translatability of some terms.展开更多
Beijing resident Wang Lihu, 37. still fondly＂ remembers the first lime he bit into a hot, crispy piece of KFC fried chicken. It was in 1987, theyear when the U.S. fast food giant opened its inaugural restaurant in Ch...Beijing resident Wang Lihu, 37. still fondly＂ remembers the first lime he bit into a hot, crispy piece of KFC fried chicken. It was in 1987, theyear when the U.S. fast food giant opened its inaugural restaurant in China, on Qian men Avenue, nearby Tian＇anmen Square. It was the first time he tried what he calls ＂Western cuisine.＂展开更多
The background of the study is based on previous studies dealing with the areas of Transdanubia of Hungary. Those works have proved the hypothesis of author that local ingredients and dishes represent minimum role on ...The background of the study is based on previous studies dealing with the areas of Transdanubia of Hungary. Those works have proved the hypothesis of author that local ingredients and dishes represent minimum role on menus. The question is how similar or different the choice of menus of Budapest-Middle-Danube compared with the previously examined areas of Hungary. There can be another question about the usage of local ingredients available near to the catering units. This piece of work has studied 79 menus of Budapest-Middle-Danube, Hungary. The material was collected from different types of restaurants, small restaurants （vendeglo in Hungarian） and roadside restaurants （csarda in Hungarian）. The method of the work was on the one hand, data collecting, and on the other hand, examination of the differences between the catering units in details： the number of dishes, the right order of dishes, the appearance of local ingredients and dishes, the consideration of seasonality, the usage of different cooking methods and group of dishes. The study reflects the main problems of countryside restaurants in Hungary. Only minimum number of dishes could be connected to local dishes out of more than thousands. All in all, dishes are not as precise and perfect as the ＂old ones＂, so that is why it is important for every expert keep the traditions alive in daily routines and strategic mean too.展开更多
This study aimed to evaluate energy and nutritional densities, water, carbon and ecological footprints, cost, of omnivorous and vegan main courses served in a university restaurant in the city of Rio de Janeiro. A cro...This study aimed to evaluate energy and nutritional densities, water, carbon and ecological footprints, cost, of omnivorous and vegan main courses served in a university restaurant in the city of Rio de Janeiro. A cross-sectional, analytical study was conducted with 40 main dish-type preparations, 20 of which are omnivorous and 20 vegans, served at lunch, to assess energy and nutritional densities, carbon, water and ecological footprints and cost of preparations. We propose a healthy and sustainable preparation index (HSPI) to evaluate from the list, the best preparation options considering the nutritional quality combined with the impact that the food causes on the environment. Preparations with the highest HSPI were considered the best options because they have a good relation between the nutritional profile and the environmental impact. Results: Regarding energy (ED), nutritional (ND) densities and water, carbon and ecological footprints, omnivorous preparations presented much higher values when compared to the vegan ones. The omnivorous preparations had the highest average cost (R$ 3.44). Regarding the HSPI, vegan preparations showed better rates than omnivorous preparations. Food services should promote healthy and sustainable choices by offering menus with low energy density preparations, high nutritional density, and low environmental impact, considering local realities and customer needs. Conclusion: This study was able to evaluate the best preparation options, considering the nutritional profile and the food impact on the environment, using health and sustainable indicators. Obtaining indicators of preparations regarding healthiness and sustainability, in practice, translates environmental aspects in menu planning, which contribute to changes in food consumption patterns in food services, in addition to contributing to the reduction of the environmental impact. In this way, they can be used as tools added to the menu planning process for the analysis of the environmental impact of menus, in addition to nutritional and qualitative aspects.展开更多
For the past six months,the menu has changed at a San Francisco restaurant called Shuggie's Trash Pie.That's because the ingredients depend in part on what farmers plan to throw away on any given day.The resta...For the past six months,the menu has changed at a San Francisco restaurant called Shuggie's Trash Pie.That's because the ingredients depend in part on what farmers plan to throw away on any given day.The restaurant's mission is to fight food waste.展开更多
Visual Studio 2010是集VB、VC#、VC++等为一体的集成开发平台,并且具有操作简便、稳定可靠等特点。目前UG二次开发大多基于VC++6.0平台,基于Visual Studio 2010平台的比较少。文章选用UG/Open API和UG/Open Menu Script语言作为技术支...Visual Studio 2010是集VB、VC#、VC++等为一体的集成开发平台,并且具有操作简便、稳定可靠等特点。目前UG二次开发大多基于VC++6.0平台,基于Visual Studio 2010平台的比较少。文章选用UG/Open API和UG/Open Menu Script语言作为技术支持,利用Visual Studio 2010平台创建NX6 Open Wizard类型项目,编写了程序代码,并经过调试和修改,编译生成了DLL文件,最终完成了UG零件的二次开发,为UG(Unigraphics)二次开发提供了一种新的途径。展开更多
Reception theory stresses reader's activeness.Translation of Chinese Menu in English Version reveals the universal principles of transnational strategies and methods of menu translation.Through analysis of Chinese...Reception theory stresses reader's activeness.Translation of Chinese Menu in English Version reveals the universal principles of transnational strategies and methods of menu translation.Through analysis of Chinese Menu in English Version,the article studies its text and examines the linking mechanism between reception theory and menu translation.A comparative conclusion shows that in menu translation attention is paid to the accuracy of the target text by translators,who are simultaneously aware of the paradox between expectation and acceptance of individual readers.展开更多
文摘The Chinese food is well-known in the world as one important part of traditional Chinese culture, which the foreign tourists would like very much to sample and enjoy whenever they visit China. Generally speaking, the foreign tourists also want to make sure, how and with what raw material the Chinese food is cooked while they enjoy it. So the English translation of Chinese menus plays a key role in spreading the tranditional Chinese culture. This paper attempts to explain to readers that: 1)the demands on the English translation of Chinese menus; 2)how to set about translating the Chinese menus; 3)the methods for the English translation of Chinese menus.
文摘In their commitment to offer innovative cuisine to their Grand Class passengers, AUSTRIANAIRLINES have introduced new "signature meals" created by Richard Millar, Executive Chefof the ARIA Restaurant at the China World Hotel, Beijing. A member of the Shangri-La Group,
文摘This paper employs a questionnaire to investigate whether tourists to China find the menus in Chinese restaurants satisfactory and what might hinder their understanding of the menus. The findings based on the questionnaire responses suggest that tourists pay more attention to dish descriptions than dish names and lack of description tend to pose the greatest difficulty in their choice-making process. It is also found that diners will not be bothered by occasional appearance of foreign languages and expect to see some highly technical words on the menu. Therefore, menu translations should attach more importance to descriptions and could sometimes resort to Pinyin, a phonetic transcription system for Chinese characters, to solve the non-translatability of some terms.
文摘Beijing resident Wang Lihu, 37. still fondly＂ remembers the first lime he bit into a hot, crispy piece of KFC fried chicken. It was in 1987, theyear when the U.S. fast food giant opened its inaugural restaurant in China, on Qian men Avenue, nearby Tian＇anmen Square. It was the first time he tried what he calls ＂Western cuisine.＂
文摘The background of the study is based on previous studies dealing with the areas of Transdanubia of Hungary. Those works have proved the hypothesis of author that local ingredients and dishes represent minimum role on menus. The question is how similar or different the choice of menus of Budapest-Middle-Danube compared with the previously examined areas of Hungary. There can be another question about the usage of local ingredients available near to the catering units. This piece of work has studied 79 menus of Budapest-Middle-Danube, Hungary. The material was collected from different types of restaurants, small restaurants （vendeglo in Hungarian） and roadside restaurants （csarda in Hungarian）. The method of the work was on the one hand, data collecting, and on the other hand, examination of the differences between the catering units in details： the number of dishes, the right order of dishes, the appearance of local ingredients and dishes, the consideration of seasonality, the usage of different cooking methods and group of dishes. The study reflects the main problems of countryside restaurants in Hungary. Only minimum number of dishes could be connected to local dishes out of more than thousands. All in all, dishes are not as precise and perfect as the ＂old ones＂, so that is why it is important for every expert keep the traditions alive in daily routines and strategic mean too.
文摘This study aimed to evaluate energy and nutritional densities, water, carbon and ecological footprints, cost, of omnivorous and vegan main courses served in a university restaurant in the city of Rio de Janeiro. A cross-sectional, analytical study was conducted with 40 main dish-type preparations, 20 of which are omnivorous and 20 vegans, served at lunch, to assess energy and nutritional densities, carbon, water and ecological footprints and cost of preparations. We propose a healthy and sustainable preparation index (HSPI) to evaluate from the list, the best preparation options considering the nutritional quality combined with the impact that the food causes on the environment. Preparations with the highest HSPI were considered the best options because they have a good relation between the nutritional profile and the environmental impact. Results: Regarding energy (ED), nutritional (ND) densities and water, carbon and ecological footprints, omnivorous preparations presented much higher values when compared to the vegan ones. The omnivorous preparations had the highest average cost (R$ 3.44). Regarding the HSPI, vegan preparations showed better rates than omnivorous preparations. Food services should promote healthy and sustainable choices by offering menus with low energy density preparations, high nutritional density, and low environmental impact, considering local realities and customer needs. Conclusion: This study was able to evaluate the best preparation options, considering the nutritional profile and the food impact on the environment, using health and sustainable indicators. Obtaining indicators of preparations regarding healthiness and sustainability, in practice, translates environmental aspects in menu planning, which contribute to changes in food consumption patterns in food services, in addition to contributing to the reduction of the environmental impact. In this way, they can be used as tools added to the menu planning process for the analysis of the environmental impact of menus, in addition to nutritional and qualitative aspects.
文摘For the past six months,the menu has changed at a San Francisco restaurant called Shuggie's Trash Pie.That's because the ingredients depend in part on what farmers plan to throw away on any given day.The restaurant's mission is to fight food waste.
文摘Visual Studio 2010是集VB、VC#、VC++等为一体的集成开发平台,并且具有操作简便、稳定可靠等特点。目前UG二次开发大多基于VC++6.0平台,基于Visual Studio 2010平台的比较少。文章选用UG/Open API和UG/Open Menu Script语言作为技术支持,利用Visual Studio 2010平台创建NX6 Open Wizard类型项目,编写了程序代码,并经过调试和修改,编译生成了DLL文件,最终完成了UG零件的二次开发,为UG(Unigraphics)二次开发提供了一种新的途径。
文摘Reception theory stresses reader's activeness.Translation of Chinese Menu in English Version reveals the universal principles of transnational strategies and methods of menu translation.Through analysis of Chinese Menu in English Version,the article studies its text and examines the linking mechanism between reception theory and menu translation.A comparative conclusion shows that in menu translation attention is paid to the accuracy of the target text by translators,who are simultaneously aware of the paradox between expectation and acceptance of individual readers.
