福建省光泽第一中学高中英语教师论文 从跨文化(7)

is“Place+ingredient”as shown by“广东香肠”,“北京烤鸭”,“南京板鸭”and“潮州

豆腐鸡”.

2.1.4 Names with literary images This kind of names borrows the images from legends, poems, or other types of literary

works to express a certain emotion or aesthetic value. But these images are not

related to the invention of the dishes, which differentiate themselves with the last

group. Some of them may be metaphorical, but they still fall into this group because

of the cultural elements they have loaded. Two subcategories can be further

classified, that is, names after a legend and names after a poem.

Names after a legend:

Legendary images of ancient figures are included in dish names, which constitute

a popular element in the secular Chinese culture. The typical examples are“八仙

过海闹罗汉”,“贵妃出浴”,“西施浣纱”.They are also the subject of many artistic

creations, like paintings and sculptures.

Names after a poem:

Poems, a representative of literary works, are often quoted in the Chinese dish names.

The poetic image will be created by citing a line from a famous poem. Like the dish

names“霜叶红花”and“黄鹂鸣翠柳”come from a line“霜叶红于二月花”and“两个黄

鹂鸣翠柳”,which connect the common ingredients with the beautiful poetic image.

The dish name“佛跳墙”comes from a poetic line“坛起荤香飘四邻，佛闻弃禅跳墙来”.

2.1.5 Auspicious Names The Chinese people like lucky names, whether on a person, place or a dish. The

auspicious names of Chinese dishes cover six areas such as

(fu,lu,shou,xi,cai,ji)with different emphasis and a common goal---to express the

yearning for auspiciousness. They constitute an important group to transmit the

cultural elements to the receptors. The typical dishes are:“全家福”,“满堂五福”,

“锦绣中华”,“五子登科”,“带子上朝”,“龟鹤延年汤”,“菊花延龄饮”,“鸳鸯戏水”,

“百年好合”,“连年有余”and“发财好市”.

2.2 Classification of Western Dish names

The majority of Western dishes are factual. One can easily perceive the meaning of

a dish and knows what it is as the dish name usually contains the cooking method

or ingredients and supplementary items. In specification, the names of western

dishes can be divided into four smaller subtypes as follows.

1) Place and other features +ingredient(s)

Fish and chips the British way.

Kangaroo tail soup.

Scotch mutton broth.

California salad.

American soup.

Roast leg of lamb, French style.

2) Cooking method(s) +ingredient(s)

White stewed fish.

Sliced smoked salmon.

Roast beef slices.