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Sample translations submitted: 1
English to Chinese: English cuisine
Source text - English English cuisine is shaped by the country's temperate climate, its island geography and its history. The latter includes interactions with other European countries, and the importing of ingredients and ideas from places such as North America, China and India during the time of the British Empire and as a result of post-war immigration.
As a result, traditional foods with ancient origins, such as bread and cheese, roasted and stewed meats, meat and game pies, and freshwater and saltwater fish, are now matched in popularity by potatoes, tomatoes and chillies from the Americas, spices and curries from India and Bangladesh, and stir-fries based on Chinese and Thai cooking. French cuisine and Italian cuisine, once considered alien, are also now admired and copied. Britain was also quick to adopt the innovation of fast food from the United States, and continues to absorb culinary ideas from all over the world.
These trends are exemplified by the ubiquitous spaghetti bolognese which has been a common family meal in Britain since at least the 1960s. More recently there has been a huge growth in the popularity of dishes influenced by the Indian Sub-Continent, though modified to suit British tastes. The British curry, essentially a holdover from the days of the British Raj (and subsequently embellished by immigrants), may be hotter and spicier than the traditional North Indian variety, though Bangladeshis and Southern Indians find it insipid. The post-war introduction of refrigeration, in parallel with the rise of the supermarket, has led to the packaging of such foods into oven-ready meals which, often cooked by microwave oven, which are used widely for their practicality however they are rarely eaten every day in place of a home cooked meal.
New cuisine
The increasing popularity of celebrity chefs on television has fuelled a renewed awareness of good food and New British cuisine has shaken off much of the stodgy "fish and chips" image. The best London restaurants rival those anywhere in the world, in both quality and price, and this influence is starting to be felt in the rest of the country. There is even a wave of chefs struggling to retain the classic greatness of British country cooking, for example Fergus Henderson.
There has been a massive boom in restaurant numbers driven by a renewed interest in quality food, possibly due to the availability of cheap foreign travel. Organic produce is increasingly popular, especially following a spate of farming crises, including BSE.
There has also been a quiet revolution in both quality and quantity of places to dine out in Britain, in particular, the humble Public House has been transformed in the last twenty or so years. Many have made the transition from eateries of poor reputation to rivals of the best restaurants, the so called Gastropub — very often they now are the best restaurants in smaller towns. The term "Pub Grub", once derogatory, can now be a sign of excellent value and quality dining. Some credit for this sea change has to go to the Campaign for Real Ale (CAMRA), for helping to improve the quality of pubs and their products in general, and some to the privatisation of breweries, which forced many pubs to diversify into dining in order to survive as a business, as well as a greater appreciation and demand among consumers.
Personal Details:
Name: Lina Liu Gender: Female DOB: 4th Jun. 1984
Skills:
Translation and Interpretation:
Professional translation techniques and knowledge of handling computer assisted translation software. (Trados 7)
Education:
MA in Translation with Language Technology Sept. 2006 - Dec. 2007
University of Wales Swansea
Center for Applied Language Studies (Distinction)
P.S:
More than 5 years Translation and Interpretation Experience.
Accuracy, Fluency and Elegancy are my translation standard.
Keywords: Immigration Translator,
linguistics translation,
communication translation,
Business, Finance and Marketing related translation.
Expertise