最新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 even 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

必修一课文及翻译

必修一 Unit 1 Friendship ANNE’S BEST FRIEND Do you want a friend whom you could tell everything to, like your deepest feelings and thoughts Or are you afraid that your friend would laugh at you, or would not understand what you are going through Anne Frank wanted the first kind, so she made her best friend. Anne lived in Amsterdam in Netherlands during Would WarⅡ.Her family was Jewish so they had to hide or they would be caught by the German Nazi .She and her family hid away for nearly twenty-five months before they were discovered. During that time the only true friend was her diary. She said ,”I don’t want to set down a series of facts in a diary as most people do ,but I want this diary itself to be my friend, and I shall call my friend Kitty .”Now read how she felt after being in the hiding place since July 1942. Thursday 15th June 1944 Dear Kitty, I wonder if it’s because I haven’t been able to be outdoors for so long that I’ve grown so crazy about everything to do with nature. I can well remember that there was a time when a deep blue sky, the song of the birds, moonlight and flowers could never have kept me spellbound. That’s changed since I was here. …For example, one evening when it was so warm, I stayed awake on purpose until half past eleven in order to have a good look at the moon by myself. But as the moon gave far too much light, I didn’t dare open a window. Another time five months ago, I happened to be upstairs at dusk when the window was open. I didn’t go downstairs until the windo w had to be shut. The dark, rainy evening, the wind, the thundering clouds held me entirely in their power; it was the first time in a year and a half that I’d seen the night face to face…. …Sadly…I am only able to look at nature through dirty curtains han ging before very dusty windows. it’s no pleasure looking through these any longer because nature is one thing that really must be experienced. Your, Anne 安妮最好的朋友 你想不想有一位无话不谈能推心置腹的朋友或者你会不会担心你的朋友会嘲笑你，会不理解你目前的困境呢安妮弗兰克想要的是第一种类型的朋友，所以她把的日记当作自己最好的朋友。 在第二次世界大战期间，安妮住在荷兰的阿姆斯特丹。她一家人都是犹太人，所以他们不得不躲藏起来，否则就会被德国的纳粹分子抓去。她和她的家人躲藏了将近25个月之后才被发现。在那段时期，她的日记成了她唯一忠实的朋友。她说：“我不愿像大多数人那样在日记中记流水账。我要把我的日记当作自己的朋友，我把我的这个朋友叫做基蒂。”现在，来看看安妮自1942年7月起躲进藏身处后的那种心情吧。 1944年6月15日，星期四 亲爱的基蒂： 我不知道这是不是因为我太久不能出门的缘故，我变得对一切与大自然有关的事物都无比狂热。我记得非常清楚，以前，湛蓝的天空、鸟儿的歌唱、月光和鲜花，从未令我心迷神

大学英语精读 第二册第一、二课 课文翻译

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Unit 6 A World of Mystery The Bermuda Triangle [1] On 5th December 1945, Flight 19, which consisted of five US Navy planes, took off from Fort Lauderdale, Florida in fine weather. There was a total of fourteen men on board the planes. The planes were in good condition; they had the best equipment on board including compasses and radios, and they also carried life rafts. The planes could float on water for ninety seconds. One and a half hours after the take-off, a radio message from one of the planes was heard at the control tower at Fort Lauderdale. [2] "I don't know where we are." [3] After that the planes could no longer speak to the control tower, but they could speak to and hear each other, and the control tower could hear them. [4] "The magnetic compass is going crazy." [5] "We're completely lost." [6] No other messages were heard after that. Nobody else heard from the planes or saw them again. Three hundred planes and many boats searched the area, but not one trace of Flight 19 was found. Then one of the planes that was sent to look for them also disappeared completely. [7] These planes had disappeared in a very mysterious part of the world in the western Atlantic Ocean where lots of strange events have taken place. The mystery started long before 1945, and since that year many other ships and planes have also disappeared in this area. It is called the Bermuda Triangle. It is a large, triangular area of the ocean with the island of Bermuda at its northern tip. [8] Planes and ships disappear in other parts of the world, but there are more disappearances in the Triangle than in other areas. For years now scientists and others have been puzzled by this mystery. There have been many attempts to explain why people, planes and ships disappear in such high numbers here . [9] One writer, John Spencer, believes that the ships and planes have been carried off from the sea and sky by flying saucers or UFOs from another planet. Since there are millions of other planets in the universe, Spencer believes there must be other intelligent creatures somewhere in the universe. These creatures are interested in collecting humans and their equipment so that they can examine them carefully. [10] Another theory is that the geography of the area is responsible for the disappearances of the ships and planes. Bermuda lies on an earthquake belt. Underwater earthquakes result in large waves appearing suddenly. These waves are so big that they can break a ship into pieces. In the air, a similar thing can happen to airplanes because of

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外教社大学英语精读第三册 unit6 原文+翻译

Unit 6 一、课文 The small boy's illness seemed not too serious. Yet he was clearly very worried about something. Whatever was it? 小男孩的病似乎并不太重。但他显然在为什么事忧心忡忡。究竟是什么事呢？ A Day's Wait Ernest Hemingway He came into the room to shut the windows while we were still in bed and I saw he looked ill. He was shivering, his face was white, and he walked slowly as though it ached to move. 一天的等待 欧内斯特·海明威 他走进我们房间关窗户的时候，我们还未起床。我见他一副病容，全身哆嗦，脸色苍白，步履缓慢，好像一动就会引起疼痛。 "What's the matter, Schatz?" “你怎么啦，宝贝?” "I've got a headache." “我头痛。” "You better go back to bed." “你最好回床上去睡。” "No. I'm all right." “不，我没啥病。” "You go to bed. I'll see you when I'm dressed." “你先去睡。我穿好衣服来看你。” But when I came downstairs he was dressed, sitting by the fire, looking a very sick and miserable boy of nine years. When I put my hand on his forehead I knew he had a fever. 可是当我来到楼下时，他已穿好衣服，坐在火炉旁。这个9岁的男孩，看上去病得厉害，一副可怜的模样。我用手摸了摸他的额头，知道他发烧了。 "You go up to bed," I said, "You're sick." “你到楼上去睡，”我说，“你病了。” "I'm all right," he said. “我没有病，”他说。 When the doctor came he took the boy's temperature. 医生来后，量了孩子的体温。 "What is it?" I asked him. “多少度?”我问医生。 "One hundred and two." “102度。” Downstairs, the doctor left three different medicines in different colored capsules with instructions for giving them. One was to bring down the fever, another a purgative, the third to overcome an acid condition. The germs of influenza can only exist in an acid condition, he explained. He seemed to know all about influenza and said there was nothing to worry about if the fever did not go above one hundred and four degrees. This was a light epidemic of flu and there was no danger if you avoided pneumonia. 下楼后，医生留下用不同颜色胶囊包装的三种药丸，并嘱咐如何服用。一种药退烧，另一种润肠、通便，还有一种是去酸。他解释说，流感细菌只能在酸性环境中生存。他似乎对流感很内行，并说，如果发烧不超过一百零四度，就用不着担心。这是轻度流感，只要当心不引起肺炎，就无危险。 Back in the room I wrote the boy's temperature down and made a note of the time to give the various capsules. 我回到房里，记下孩子的体温，并记下各种胶囊的服用时间。 "Do you want me to read to you?" “要不要让我读点书给你听?” "All right. If you want to," said the boy. His face was very white and there were dark areas under his eyes. He lay still in the bed and seemed very detached from what was going on.