第六部份：Dialogues /monologues:
1、 I’m in a hurry.
翻譯為：我得趕緊。
注意的詞語：“in a hurry”指匆忙，有時用作口語也表示輕易地做好某件事情。
2、 These days the most sought-after tables are hidden away, several floors above ground, in the city’s high-rise apartments, which are run by chefs out of their own homes or from rented spaces..
翻譯為：目前，很多廣受歡迎的餐館總是藏匿在公寓大廈地面上方的樓層，就在廚師們自家門口或是租的空地外面營業(yè)。
3、 Merely requesting a reservation can be as difficult as getting one.
翻譯為：哪怕是僅僅要求預(yù)定(房間)都有可能象真要得到它一樣那么難。
4、 Exclusively is the main attraction for customers in a city that is still obsessed with status.
翻譯為：獨有性(專用權(quán))是吸引城市消費者的主要因素，因為人們還是會被身份地位(帶來的虛榮感)所迷惑的。
5、 I can’t make up my mind about to have for dessert.
注意的詞語：make up one’s mind：下決心、作決定。
翻譯為：餐后吃什么甜點，我還沒能做出決定。
練習(xí):
The ladies were puzzled. Cheryl Spangler, Valeria Borunda Jameson and Susan Puckett, three university-admissions workers on a training wisit to Florence, Kentucky, had walked into a local barbecue joint called Chung Kiwha. But instead of sauce-covered mutton served up from the kitchen, they saw a buffet of uncooked meats and vegetables. Instead of knives and forks, they were given large scissors, chopsticks and metal tongs. No candle flickered at their table, but a bucket of fiery wood charcoal hissed in the tabletop grill pit. Chung Kiwha served barbecue, all right—cook-it-your-self Korean barbecue. “I didn’t realize there were restaurants like this,” marveled Spangler to her friends, who hail from Knoxville, Tennessee, and I worked in restaurants for 20 years.
The secret is out, thanks to the growing popularity of restaurants where the customer is the chef. Long a staple of immigrant communities in big cities, restaurants where diners chop, grill, boil, or dip their dip their food are hot in the American heartland. St.Paul, Minnesota, has Thai hot-pot cooking. Indianapolis, Indiana, has Japanese shabu-shabu (another type of hot pot). A pizzeria in Las Vegas lets customers roll the dough.
Why would people bother going out to cook their own meal? “Americans want control,” says Hudson Riehle, senior vice president of research for the National Restaurant Association. “The cook-it-your-self experience embodies the American values of freedom of choice and independence.” With families spending 46% of their food budget on meals outside the home, they miss the cooking experience—sort of. “Psychologically, people want to be a little involved,” says Pamela Parseghian, executive food editor at Nation’s Restaurant News.
Not every diner, however, embraces the experience. Dragged in by enthusiastic wives, “men often sit with their arms crossed…that is, until we fill them up with good wine,” says Will Layfield, owner of the Melting Pot in Westwood, New Jersey. At the Vinoklet, diner Grey Schafer says, “I don’t cook at home, and if I’m going to pay good money, I want someone to do the cooking for me.” What’s more, do-it-your-self dining isn’t cheap. At the minturn country Club in Minturn, Colorado, Kobe beef costs $49.95—uncooked. Still, restaurant-owners insist that the customer knows best. “Who knows what to them is rare?” says Mikulic, owner of Vinoklet. “This way, if they screw it up, I get no complaints.” Back at Chung Kiwha in Florence, diner Puckett sees it this way: “We don’t have to clean up, do we?.”參考譯文:
這些女士有些迷惑不解。謝麗爾.斯潘格勒，維麗瑞爾.波蘭達(dá).達(dá)姆森，和蘇珊.帕克特是大學(xué)招生工作人員。在肯塔基州的弗羅倫斯培訓(xùn)時，她們走進(jìn)了當(dāng)?shù)匾患医凶鰪?qiáng).吉瓦的燒烤酒吧去吃飯。然而，他們看到的并不是從廚房端出來抹好了醬的羊肉，而是生肉和蔬菜。服務(wù)員給她們端上來的餐具也不是刀和叉，而是剪子、筷子和鉗子。餐桌上沒有閃爍的燭光，有的只是一桶在燒烤架上嘶嘶作響的燃燒著的木炭。強(qiáng).吉瓦經(jīng)營的是烤肉——韓式自助烤肉?！拔以诓宛^里工作了20年，從來不知道還有這樣的餐館?！?，來自田納西州洛克思爾的斯潘格勒好奇地對她的朋友說道。
第七部份：Dialogues /monologues: 1、 Cooking at table side has always been part of traditional haute cuisine, or art of cooking. 注意的詞語：art of cooking:烹飪術(shù)，例：art of defense: 武術(shù)。 2、 I’m a very cook. 翻譯為：我是一個絕對的廚師。 3、 Stir the mixture until it leaves sides of the bowl. 翻譯為：與碗邊脫離，即不沾碗邊。引申義：就是要求充分?jǐn)噭? 4、 Roll the crust mixture into a round shape. 注意的詞語：roll into: 卷成, 使合為一體。 翻譯為：將外面的蛋糕皮混合物卷成一團(tuán)。 5、 Yes, the apple pie is ready to serve. 注意的詞語：be ready to: 預(yù)備, 即將 翻譯為：是的，蘋果派可以預(yù)備用了。 練習(xí): What should be more French than an outdoor market on a sunny Sunday morning? The air is filled with vital fragrances from the fruits and vegetables piled high in the greengrocers’ creative layouts. A trace of the Atlantic blows off the shellfish on the fishmonger’s bed of ice. This, you think, is the very essence of France, until read those little signs that tell you the tomatoes (which are really pretty tasteless) come from Moroccan hothouses, the grapes from South Africa, and the kiwis from Chile. For generations, the French have prided themselves on their distinctiveness. Nothing has stood for France’s sense of exceptionalism more famously than its cooking. Gallic talent, taste and techniques have been exported all over the world. And therein lies part of the problem. From the Thames to Tokyo, non-French cooks have cracked the codes of the best French cuisine. Meanwhile, what was mediocre elsewhere has been imported. (Believe it or not, one restaurant associate with a famous Paris chef serves steak with a sauce that’s indistinguishable from the stuff on a Big Mac.) The result: many tourists—as well as the French themselves—no longer see what’s so special about French cooking. The decline goes well beyond recent surveys that show growing complaints about mediocre quality and high prices. More and more restaurants-owners say that government tax and economic policies are limiting their profits, and thereby hurting their capacity to invest and hire more staff. They have got stuck in the red tape for which France is infamous—not to mention regulations from Brussels that affect everything from sales taxes to the bacteria in the Brie cheese. Many warn that expanding the European Union to the east will hurt small French farmers, who remain the backbone of traditional cuisine—and, hence French identity: Unfortunately for the French, there are few reassuring answers to these questions. France’s problem isn’t the lack of creativity, but rather an unfavorable political environmentfor creativity. If you’re choked by bureaucracy and taxes, as so much of France is, “there is not much you can do,” says Raymond Blanc, born in the Jura region of France and chef of the two-star hotel-restaurant Manoir aux Quat’saisons. “I can open a business in England in five days. In France it would take three months.” The manoir aux Quat’saisons, by the way, is in Oxford, Britain, France’s ancient rival. And, when it comes to cooking, a future one as well. 參考譯文: 還有什么比晴朗的周日上午的露天市場更具法國風(fēng)情呢?空氣中滿是水果和蔬菜的香味，這些水果和蔬菜被商販們擺放得極具創(chuàng)意。魚販子們冰床上的新產(chǎn)品還帶著大西洋的痕跡。 你可能會認(rèn)為這就是法國的精髓所在，直到你看到那些小標(biāo)簽上標(biāo)明西紅柿(真的很難吃)是摩洛哥的溫室里培養(yǎng)出來的，葡萄是從南非出產(chǎn)的，而獼猴桃的產(chǎn)地則是智利。 對于幾代法國人來說，他們都為自己的獨特而感到驕傲。沒有什么比烹飪更能代表法國的優(yōu)越性。法國人的烹飪天賦、品味以及技術(shù)已經(jīng)遍及世界各地，但是卻存在著問題。從泰晤士到東京，非法國本土廚師已經(jīng)*出了高水平法式烹飪的秘訣。與此同時，其他地方平庸的烹飪技藝被引入法國。(信不信由你，一家號稱有巴黎名廚的餐館做牛排用的醬料與做巨無霸所用的醬料別無兩樣。)其結(jié)果是：許多游客——連同法國人自己——根本就看不出法國烹飪到底有什么特別。 這種衰落與近一項調(diào)查吻合。這項調(diào)查顯示人們對法式烹飪的平庸及高價的抱怨在不斷增加。越來越多的餐館老板聲稱政府的稅收和經(jīng)濟(jì)政策使他們的利潤減少，因而削弱了他們進(jìn)一步投資或者雇用更多員工的能力。他們陷入繁文縟節(jié)使得法國聲名狼籍——更不用提布魯塞爾的那些條條框框，從銷售稅到布里干酪里的細(xì)菌含量，這些條條框框的影響遠(yuǎn)處不在。許多人警告說，歐盟東擴(kuò)會損害法國小農(nóng)場主的利益，而這些人是法國傳統(tǒng)烹飪的支柱——因此出現(xiàn)了法國的身份問題。讓法國人感到不幸的是，對于這些問題，至今沒有找到讓人放心的解決辦法。
第七部份：Dialogues /monologues: 1、 Cooking at table side has always been part of traditional haute cuisine, or art of cooking. 注意的詞語：art of cooking:烹飪術(shù)，例：art of defense: 武術(shù)。 2、 I’m a very cook. 翻譯為：我是一個絕對的廚師。 3、 Stir the mixture until it leaves sides of the bowl. 翻譯為：與碗邊脫離，即不沾碗邊。引申義：就是要求充分?jǐn)噭? 4、 Roll the crust mixture into a round shape. 注意的詞語：roll into: 卷成, 使合為一體。 翻譯為：將外面的蛋糕皮混合物卷成一團(tuán)。 5、 Yes, the apple pie is ready to serve. 注意的詞語：be ready to: 預(yù)備, 即將 翻譯為：是的，蘋果派可以預(yù)備用了。 練習(xí): What should be more French than an outdoor market on a sunny Sunday morning? The air is filled with vital fragrances from the fruits and vegetables piled high in the greengrocers’ creative layouts. A trace of the Atlantic blows off the shellfish on the fishmonger’s bed of ice. This, you think, is the very essence of France, until read those little signs that tell you the tomatoes (which are really pretty tasteless) come from Moroccan hothouses, the grapes from South Africa, and the kiwis from Chile. For generations, the French have prided themselves on their distinctiveness. Nothing has stood for France’s sense of exceptionalism more famously than its cooking. Gallic talent, taste and techniques have been exported all over the world. And therein lies part of the problem. From the Thames to Tokyo, non-French cooks have cracked the codes of the best French cuisine. Meanwhile, what was mediocre elsewhere has been imported. (Believe it or not, one restaurant associate with a famous Paris chef serves steak with a sauce that’s indistinguishable from the stuff on a Big Mac.) The result: many tourists—as well as the French themselves—no longer see what’s so special about French cooking. The decline goes well beyond recent surveys that show growing complaints about mediocre quality and high prices. More and more restaurants-owners say that government tax and economic policies are limiting their profits, and thereby hurting their capacity to invest and hire more staff. They have got stuck in the red tape for which France is infamous—not to mention regulations from Brussels that affect everything from sales taxes to the bacteria in the Brie cheese. Many warn that expanding the European Union to the east will hurt small French farmers, who remain the backbone of traditional cuisine—and, hence French identity: Unfortunately for the French, there are few reassuring answers to these questions. France’s problem isn’t the lack of creativity, but rather an unfavorable political environmentfor creativity. If you’re choked by bureaucracy and taxes, as so much of France is, “there is not much you can do,” says Raymond Blanc, born in the Jura region of France and chef of the two-star hotel-restaurant Manoir aux Quat’saisons. “I can open a business in England in five days. In France it would take three months.” The manoir aux Quat’saisons, by the way, is in Oxford, Britain, France’s ancient rival. And, when it comes to cooking, a future one as well. 參考譯文: 還有什么比晴朗的周日上午的露天市場更具法國風(fēng)情呢?空氣中滿是水果和蔬菜的香味，這些水果和蔬菜被商販們擺放得極具創(chuàng)意。魚販子們冰床上的新產(chǎn)品還帶著大西洋的痕跡。 你可能會認(rèn)為這就是法國的精髓所在，直到你看到那些小標(biāo)簽上標(biāo)明西紅柿(真的很難吃)是摩洛哥的溫室里培養(yǎng)出來的，葡萄是從南非出產(chǎn)的，而獼猴桃的產(chǎn)地則是智利。 對于幾代法國人來說，他們都為自己的獨特而感到驕傲。沒有什么比烹飪更能代表法國的優(yōu)越性。法國人的烹飪天賦、品味以及技術(shù)已經(jīng)遍及世界各地，但是卻存在著問題。從泰晤士到東京，非法國本土廚師已經(jīng)*出了高水平法式烹飪的秘訣。與此同時，其他地方平庸的烹飪技藝被引入法國。(信不信由你，一家號稱有巴黎名廚的餐館做牛排用的醬料與做巨無霸所用的醬料別無兩樣。)其結(jié)果是：許多游客——連同法國人自己——根本就看不出法國烹飪到底有什么特別。 這種衰落與近一項調(diào)查吻合。這項調(diào)查顯示人們對法式烹飪的平庸及高價的抱怨在不斷增加。越來越多的餐館老板聲稱政府的稅收和經(jīng)濟(jì)政策使他們的利潤減少，因而削弱了他們進(jìn)一步投資或者雇用更多員工的能力。他們陷入繁文縟節(jié)使得法國聲名狼籍——更不用提布魯塞爾的那些條條框框，從銷售稅到布里干酪里的細(xì)菌含量，這些條條框框的影響遠(yuǎn)處不在。許多人警告說，歐盟東擴(kuò)會損害法國小農(nóng)場主的利益，而這些人是法國傳統(tǒng)烹飪的支柱——因此出現(xiàn)了法國的身份問題。讓法國人感到不幸的是，對于這些問題，至今沒有找到讓人放心的解決辦法。