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許淵沖譯唐詩三百首:漢文·英語
茉莉之屋:探尋漢語學習的樂趣 版權信息
- ISBN：9787511389145
- 條形碼：9787511389145 ; 978-7-5113-8914-5
- 裝幀：一般膠版紙
- 冊數：暫無
- 重量：暫無
- 所屬分類：>
茉莉之屋:探尋漢語學習的樂趣 本書特色
在這本書里，作者介紹了作者個人認為十分有趣的且具有代表性的中國文化元素與讀者們共享，以期調動讀者學習漢語言的興趣。 這本書就好似一個大房子，里面有很多房間。每個話題都可以看作一個房間，而每個章節的內容則可以被看作探索不同房間的鑰匙。讀者們可以拿著自己喜歡的鑰匙獨立地或者結伴而行地來探索某個房間甚至是整個屋子。
茉莉之屋:探尋漢語學習的樂趣 內容簡介
這本書以八個極具中國特色的文化元素為主線，向讀者介紹了如何有趣地進行漢語學習，將幫助有一定基礎漢語知識（會拼音，具備一定閱讀漢語的能力）的外國人找到學習中文的趣味性。考慮到讀者的需求，本書采用了中英文對照的形式。本書的一大特色是每章獨立成篇，讀者在閱讀時可以按照自己的喜好選取自己感興趣的章節。每個章節運用知識構建——應用實踐——思考感想的方法，旨在在拓展讀者興趣的同時，融入對知識的深度探討。本書的另一大特點是圖文并茂。每個章節都配有相應的圖片，意在引發讀者的興趣，幫助讀者加深對內容的理解。
茉莉之屋:探尋漢語學習的樂趣 目錄
致謝 · 001
Acknowledgements · 003
準備讀之前 · 006
Preparation Before Reading · 008
**章 中國食文化 · 011
Chapter 1: Chinese Food Culture · 020
第二章 中國茶文化 · 031
Chapter 2: Chinese Tea Culture · 039
第三章 中國陶瓷 · 047
Chapter 3: Chinese Ceramics · 055
第四章 中國詩詞 · 063
Chapter 4: Chinese Poetry · 070
第五章 中國書法 · 079
Chapter 5: Chinese Calligraphy · 089
第六章 中國京劇 · 095
Chapter 6: Peking Opera · 103
第七章 中國相聲 · 111
Chapter 7: Chinese Crosstalk · 118
第八章 中國園林 · 127
Chapter 8: Chinese Gardens · 133
附錄——成語總結 · 141
Bonus — Idioms Summary · 141
參考文獻 · 145
Bibliography · 145
展開全部
茉莉之屋:探尋漢語學習的樂趣 節選
**章 中國食文化 知識構建 在馬斯洛的需求層次論中，食物被安置在金字塔的底端。食物，是人類賴以生存的基礎。食文化，在中國有著歷久彌新的意義。 中國的食文化可謂當今世界之*！它歷史悠久、品種繁多。無論在選材、制作工藝還是飲食風俗上，根據地域的不同皆有差異。經過千年的演變，發展成廣為人知的四個大的菜系：魯菜、川菜、粵菜和蘇菜。魯是山東的簡稱，所以魯菜即山東菜。魯菜品種多樣，味道偏于鮮咸。代表菜有蔥燒海參、紅燒大蝦等。川是四川的簡稱，川菜講究的是麻辣。代表菜有麻婆豆腐、夫妻肺片等。看到這里，不知你心中是否有這樣的疑問：豆腐和麻婆有什么關系？夫妻肺片應該不是字面上看到的如此恐怖的意思吧？ 在介紹蘇菜和粵菜之前，我先來講講這兩道菜背后的故事。相傳麻婆豆腐是由清代成都一位面部有麻子的女人所創，味道堪稱一絕。不僅麻辣鮮咸兼具，而且豆腐入口軟嫩細滑。麻婆豆腐由此得名。而夫妻肺片則是根據20世紀30 年代成都一對專賣涼拌牛雜的夫婦所命名的。牛雜因包含牛心、牛舌、牛肚等，所以早先被稱為“廢片”。后來因為“廢”字不好聽，選了同音字“肺”來替代。 蘇菜，也被稱為淮揚菜。和魯菜、川菜味道的大開大合不同，蘇菜講究精致，味道也偏溫和。代表菜有清燉獅子頭、松鼠鱖魚等。有了前面的故事鋪墊，你們腦海中是不是應該有了對菜名的理解？清燉獅子頭應該和獅子沒關系，松鼠鱖魚也沒有松鼠什么事。沒錯，這兩道菜是根據其形狀而命名。獅子頭實際是肥瘦相間的肉丸子。肉丸經煮熟后，肥肉瘦肉分離，顯得玲瓏有致。因形狀酷似雄獅頭，故在唐代時期被某官員賦予獅子頭的美名。清燉獅子頭秉承淮揚菜的特點：味道鮮香，肥而不膩。松鼠鱖魚的名字來頭更大。相傳乾隆皇帝到蘇州，當地廚師為討其歡心而別出心裁，把魚燒成揚尾的松鼠形狀。 乾隆帝吃罷大加贊賞，松鼠鱖魚由此得名。 粵菜即廣東菜。粵菜偏清淡，追求食物本身的味道呈現。粵菜的代表菜為白切雞、白灼蝦等。我個人對粵菜比較感興趣的部分是它豐富多樣的早茶小吃。和大家分享一下我吃過的廣式早茶中中意的美食吧。 香港及內地南方部分地區講的是廣東話/粵語。它和普通話很大的區別在于有九聲六調，并且拼音表也不相同。粵語拼音，簡稱粵拼，是香港語言學學會在1993 年制定的羅馬化拼音方案，這對于想要系統學習廣東話的外國學習者是一個福音。值得一提的是，自香港1997 年回歸祖國，普通話也在該地區普及了起來。再加上香港融合的多語環境，就算不會說粵語，也一樣可以在香港生活、工作和學習。在這里附上一個我個人認為非常不錯的油管頻道：Learn Cantonese with CantoneseClass101。如果對學習粵語有興趣的朋友，可以自行研究。 應用實踐 “想要知道梨子的滋味，就要親口嘗一嘗。”想要掌握一門語言，就要親自用一用。 在自己生活的城市或地區找一家廣式餐廳，約上朋友家人一起去吃早茶，嘗試用學到的詞點餐吧。（即使餐牌看不懂也沒關系。） 現如今網絡資源豐富，許多以前難求的菜譜，現在動動手指都能在網絡上找到。我有一位新西蘭朋友酷愛中國美食，根據網上找到的菜譜，已經成功地在家里烹飪出許多他喜歡的菜肴。如果正在讀此書的你也是一名“ 吃貨”，不妨上網找找感興趣的菜譜，自己動手試試看吧。（友情提示：調料在華人超市都有售哦！） 思考感想 想一想，你對中國的什么地區感興趣？可以自己上網查查那里的美食。比如“川菜”。想要知道讀法，可以把吸引你的美食的英文名稱鍵入搜索引擎。比如“Dan Dan Noodles”。除相關的介紹之外，絕大多數情況下你會很幸運地看到相關的漢字：“擔擔面”。然后將漢字復制粘貼到搜索引擎。搜索時別忘記加上“Pinyin” 2。這樣，你就可以找到它的讀音“dàn dàn miàn”了。你是不是驚喜地發現中文的拼音“dàn dàn miàn”和你之前看到的英文翻譯“Dan Dan Noodles” 好像差不多。沒錯，不少飲食上的翻譯還是保證了原語言的原汁原味。這樣一來，說不定你在不知不覺中已經掌握很多中文的單詞和發音了。 再想想，你在附近的中餐外賣店有沒有點過“chow mein”？這其實是為了外國人發音方便，按照英文發音規則演變而來的。正宗的中文發音是“chǎo miàn”。善于總結的你會發現“miàn”就是“noodles”。所以嘗試舉一反三，想想你還喜歡吃什么“miàn”吧。哦，對了，如果在中餐店遇到年紀相對比較大的華人，說“chǎo miàn”他/ 她有可能聽不懂哦。這個時候用粵拼 “caau2 min6”試試看吧，說不定有意外的驚喜哦！ Chapter 1: Chinese Food Culture/ 中國食文化 (pronounced: zhōngguó shí wénhuà)Construction In Maslow’s hierarchy of needs, physiological needs(which are basic or survival needs), including air, water,and food, are placed at the bottom of the pyramid. Foodis a fundamental requirement for human beings to live.However, food culture in China has further significance. Across the world, China’s food culture i s extraordinary and reputed for its long history and a wide variety of cuisines. There is tremendous diversity among different regions of China in terms of ingredient selection, cooking techniques, and local dietary habits. From thousands of years of evolution, four great traditions of Chinese cuisine have been developed. These great traditions are Lu cuisine, Chuan cuisine, Yue cuisine, and Su cuisine. Lu is another name for Shandong province. Lu cuisine/ 魯菜 (pronounced: lǔ cài) contains a wide range of varieties of dishes, and these dishes primarily taste fresh and salty. Representative dishes include braised sea cucumber with scallion/ 蔥燒海參 (pronounced: cōng shāo hǎi shēn) and braised prawns/ 紅燒大蝦 (pronounced: hóng shāo dà xiā). Chuan is another name for Sichuan province. Chuan cuisine/ 川菜 (pronounced: chuān cài) features numbing-hotness and spiciness. Mapo tofu/ 麻婆豆腐 (pronounced: má pó dòu fu) and beef lungs in chilli sauce/ 夫妻肺片 (pronounced: fū qī fèi piàn) are examples of dishes from Sichuan province. When seeking the English translation of these dish names, I found that some translations did not always fully address the dishes’ cultural and historical contexts. Translations sometimes neglect to include the inspiring and compelling stories behind the original Chinese names. For example, mapo/ 麻婆 in the Chinese language means a pockmarked woman. The story originates from the Qing Dynasty. In Chengdu, a city in Sichuan province, a lady with pockmarks on her face created a special tofu dish. The dish was unique in that it was numbingly hot and spicy, but also soft, tender, and melted in the mouth. Therefore, the dish was named after Mapo, the creator of the yummy dish. The original name of a dish mentioned earlier, beef lungs in chilli sauce, may sound a bit gruesome if translated literally. The literal translation of this dish is couple (husband and wife) lungs. As a matter of fact, the dish was named after a couple who sold cold mixed beef offal in Chengdu in the 1930s. Beef offal, including beef lungs, hearts, tongues, and tripe was previously called waste pieces/ 廢片 (pronounced: fèi piàn). However, people did not like the name because the word “waste/ 廢 (pronounced: fèi)”did not sound appropriate for food. Therefore, they considered a homonym “肺/ lung (pronounced: fèi)”to replace the word “aste/ 廢 (pronounced: fèi)” Now that you know the story behind this dish, you may be surprised to know that beef lungs in chilli sauce contain not only beef lungs, but hearts, tongues, and tripe. This is an example of an English translation failing to reveal a Chinese dish’ real and true substance. Su cuisine/ 蘇菜 (pronounced: sū cài) is sometimes referred to as Huaiyang cuisine/ 淮揚菜 (pronounced: huái yáng cài). Unlike Lu and Chuan dishes, Su dishes are exquisitely presented and taste light and mild. Stewed pork ball/ 清燉獅子頭 (pronounced: qīng dùn shī zi tóu) and deep-fried mandarin fish1/ 松鼠鱖魚 (pronounced: sōng shǔ guì yú) are two examples of delicacies from Su. However, the English translations of these dish names lack essence because they omit an interesting component -the appearance of the dishes. The original Chinese names of stewed “lion-head-shaped” pork ball and deepfried “squirrel-shaped” mandarin fish, focus on the dishes’ appealing presentations. An official of the Tang Dynasty coined the imaginative name stewed lion-head-shaped pork ball after prudently observing the dish’s appearance. Once the meatball was well cooked, the mixture of fat and lean would be separated, bearing a great resemblance to a lion’s head. Stewed pork ball embodies the characteristics of Huaiyang cuisine as it tastes fresh and is not greasy. The origin of the name for deep-fried squirrel-shaped mandarin fish is even more interesting. It is said that during the Qing Dynasty, the Qianlong Emperor visited Suzhou, a city in Jiangsu province. To please the emperor, the local chef ingeniously fried the fish into the shape of a squirrel with a raised tail. The Qianlong Emperor was highly impressed with the dish, and this vivid depiction of the dish became esteemed and worshipped. Yue cuisine/ 粵菜 (pronounced: yuè cài) refers to Guangdong or Cantonese cuisine, which is always light and preserves the authentic taste of the ingredients. Examples of representative dishes are plain boiled chicken/ 白切雞 (pronounced: bái qiē jī) and scalded prawns/ 白灼蝦 (pronounced: bái zhuó xiā). I am personally fond of Cantonese traditional brunch, which is also known as yum cha/ 飲茶 (pronounced: yǐn chá). Yum cha includes rich and diverse dim sum/ 點心 (pronounced: diǎn xīn) and Chinese tea. Here I would like to share a couple of pictures of what I had for dim sum meals1 at some Cantonese restaurants. Noticeably, Cantonese/ 粵語 (pronounced: yuè yǔ) is spoken in Hong Kong and some regions of southern mainland China. Unlike Mandarin, Cantonese has six tones, and the Pinyin table is also different. Cantonese Pinyin, also called Jyutping/ 粵拼 (pronounced: yuè pīn), was formulated by the Linguistic Society of Hong Kong in 1993. This romanised Pinyin scheme serves well for foreign learners who decide to learn Cantonese systematically. Since Hong Kong’s return to China in 1997, it is worth noting that Mandarin has also been widely spoken in that region. The multilingual environment guarantees that those who cannot speak Cantonese can live, work and study in Hong Kong. I would like to recommend a YouTube channel that I personally find very useful: Learn Cantonese with CantoneseClass101. If you are ever interested in learning Cantonese, you can explore it yourself.
茉莉之屋:探尋漢語學習的樂趣 作者簡介
王靚一，1983年生于山東青島，現居新西蘭。奧克蘭大學教育學博士在讀，從事語言教育10年，掌握多門外語，持有IPA國際漢語教師資格證、TEFL英語教師資格證，英語雅思8分、韓語TOPIK中級，粗曉日語、德語、荷蘭語、毛利語，教育學碩士一級榮譽畢業生，新西蘭幼教持牌教師。
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