为⼤家整理的《双语阅读：《⾆尖上的中国》与暗含的饮⾷⽂化》的⽂章，供⼤家学习参考。
We all love the food we grow up on, but we also ek adventure in the food we have never tasted. A hugely popular TV documentary ries puts the spotlight on a culinary tradition that should make China proud. Of all the subjects fit for documentary filmmaking, food is probably not high on the priority list.
There have been a smattering of fictional feature films with food as the main theme, such as Ang Lee's Eat Drink Man Woman - but food in such films is the icing on the cake, while the human drama is the cake, per .
That's why A Bite of China has been such a surpri hit since first appearing on our TV screens in 2012.
Without anything like a promotional fanfare, the ries has attracted a following larger than the biggest drama or comedy shows.
Its main ingredient is the clever interweaving of human stories with the preparation of food. But in this ca, the audience mainly es the human stories as the appetizer, and details about the food as the real beef.
There were even some complaints when human characters took up more screen time than the dishes.
But still, the runaway success of this well-made TV recipe has whipped up a food frenzy in the Middle Kingdom.
Items featured on the show have en their sales skyrocket within a short time of being aired. In the first ason, a rare mushroom made its way from a Tibetan forest into an upmarket coastal city restaurant.
The difficulty in collecting the elusive fungus meant an eye-watering price on the menu. As well as its fantastic taste, the filmmakers probably quite rightly considered the livelihood of the collectors when they highlighted that particular delicacy.
But it still had an unexpected fallout: So many people (the rich, of cour) were alerted to it, that demand shot up and the fragile ecosystem where it grows is now threatened.
In Season 2, which has just ended, the show switched its focus to items more affordable to everyone. No longer were rare delicacies the main attraction, and so maybe gastronomic enthusiasm has been dampened slightly.
For many, curiosity remains the main driving force behind high-end Chine cuisine.
Some ek out rare plants and animals in the name of gaining better health benefits, or delectability.
But I challenge that.
I have been enticed to try a few such rare delicacies in my time, and the truth be told, they are often not as delicious as billed.
On a trip to Hainan, one fish I was sold for 10 times the price of a regular one was not half as tasty as the lesr option. No, it is the inaccessibility that rais the perceived value of some items.
The thought of eating items only a few can afford is the reason why some species are endangered. In that n, the makers of A Bite of China have been right to steer away from tho rare edibles that reprent status symbols in high society.
But maybe the biggest upside of the ries is the awakening of love among a wider swath of the Chine public, simply for the food they consume on a daily basis.
It is not every day that people treat what they eat as part of their culture. But it could certainly be argued that Chine food is the only part of Chine tradition that has deeply touched almost every other culture around the globe.
In the US, for instance, even small towns with no Chine inhabitants have Chine restaurants.
Chine food is known to be delicious and affordable - maybe not exactly Michelin-caliber - and for tho places which do have a Chine community, the restaurant can act as a lifeline of many who ttle there.
However, for a long time, some have harbored the elitist view that food is somehow low on the list of a country's cultural markers.
In the 1980s, I joined a group of Chine dignitaries on a tour of North America.
They dined out in so many Chine restaurants (they were not yet accustomed to Western food, not even fast food) that
some feared that many Americans might simply consider Chine food was all China had to offer.
That offended many Chine-Americans, who made a good living as restaurateurs. But after watching this show, surely nobody would now dare make such a flippant remark.
Today, people are so genuinely proud of Chine food that some have moved to the other end of the scale, believing in the superiority of what they eat, to the exclusion of everything el. In an era of little mobility, people ate what they grew, with almost no chance of tasting things from afar.
People grew attached to their own foods, taking them along when they relocated.
This was extolled as a virtue, or a sign of nostalgia, in the ries.
I certainly view our food as a key part of our cultural identity, which is etched on us, mainly becau of economic necessity.
Nowadays young people in big cities have access to all kinds of food. They may not like all of them, but that smirk of disdain is no longer visible on their face becau they probably don't have their home cuisine as the only benchmark.
There is nothing wrong with thinking your hometown's food is the best.
However, one should caution against the flip side of this belief - that unfamiliar foods are simply inferior.
When CNN's website ran an article headlined "Top 10 disgusting foods in the world" about two years ago, many cried foul.
Most of the items highlighted were from Asia, including my personal favorite, pidan: the famous "hundred-year egg" or "thousand-year egg". Duck, chicken or quail eggs are prerved in a mixture of clay, ash, salt, quicklime and rice hulls for up to veral months.
I have to admit, I would not have had the guts to taste some of the other choices. But I'm sure their own locals love them. All have to be taken in perspective.
I'm sure most citizens of Atlanta, Georgia, where CNN is headquartered, would have been appalled by some of the foods.
But CNN is not just an Atlanta operation. It has viewers across the world.
Maybe to be accurate, the piece should have added a qualifying clau "from the point of view of middle Americans".
Likewi, Chine foodies intoxicated by the pride of their own food should avoid rushing to any prejudicial conclusions. Yes, Chine cuisine is rich in its regional diversity, but it is not the world's only great food.
The way the Chine prepare their food has as much flair as art - but so does French food.
Worldwide, Chine food may not be on a par with French in terms of prestige. Then again, I'm not bothered by prestige. Cultural confidence lies in the conviction of your own roots and at the same time in the awareness that there are other equally great things to consider in the national identity mix.
There is no conflict between prerving our own cultural heritage and absorbing nutrients from other cultures.
Only when one is extremely weak would one e all things different as a threat.
Food culture evolves with time. Unlike other culture-bad products, food is first of all a necessity and, as such, its health values should not be ignored.
But food ris above that. It goes beyond filling the stomach and satisfying hunger, and slips into th
e realm of culinary art that appeals to all ns.
As the pace of globalization accelerates, there will be less and less pure-bred food.
So, for a younger generation so fixated on Western-origin fast food, this documentary is a gentle reminder of a luxury being offered up every day in our own kitchens, that we all may well have been taking for granted.
我们喜欢那些从⼩吃到⼤的⾷物，但也会去尝试那些从未尝过的⾷物。⼤型电视纪录⽚《⾆尖上的中国》播出令国⼈⾃豪的传统美⾷。在这纪录⽚的所有主题中，⾷物不是最主要的主题。
只有很少的故事⽚是以⾷物为主要题材，例如李安的《饮⾷男⼥》，影⽚中的⾷物可算锦上添花，然⽽最主要的还是⼈物剧情本⾝。创一
这就是为何《⾆尖上的中国》在2012年开播以来反响巨⼤的⼀个原因。
没有过多地推⼴宣传，但《⾆尖上的中国》这个系列却拥有⼀⼤批粉丝，⽐型的戏剧或喜剧演出还受欢迎。
纪录⽚在描述⾷物取材时，巧妙地融⼊⼈们的故事。在这种情况下，观众就把⼈们的故事当作开胃菜，把对⾷物的详细介绍当作主菜。
当然，当影⽚过多地刻画⼈物⽽不是介绍美⾷时，也会引起观众的抱怨。
但这丝毫不影响《⾆尖上的中国》在中国的成功，还激起⼈们对⾷物的狂热。
在纪录⽚播出后不久，⽚中出现的⾷材，其销量就直线飙升。
在第⼀季中，⼀种西藏森林中的稀有蘑菇被运到沿海城市的⼀所⾼级餐厅中。
由于这些稀有的菌类⾷物取材困难，所以餐厅菜单上的菌类价格就⾼的惊⼈。制⽚⼈在强调这种独特的美味时，不单考虑⾷材的美妙⼝感，⽽且还考虑到采集者的⽣活。
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纪录⽚仍出现始料未及的结果：那就是太多的有钱⼈开始注意它，需求涌动，导致当地脆弱的⽣态系统⾯临威胁。
在刚刚结束的第⼆季中，纪录⽚把⾷材的重⼼放在那些⼈⼈可得的⾷材上。不再以稀有美⾷来吸引观众，所以观众的烹饪激情或许有些减退。
对于很多⼈来说，在博⼤精深的中国烹饪背后，好奇仍然是主要的驱动⼒。
为了更加健康，体验更美味的⾷物，⼈们就会去寻找那些稀有的动植物。
但是我却很怀疑这个。
我曾被劝说去尝试⼀些稀有美⾷，但事实是，它们常常没有宣传中所描述的那般美味。
有⼀次在海南，我以10倍于普通价的价格买了条鱼，之后发现还没有普通价的鱼⼀半好吃。
要提升对⾷物价值的认知是有难度的。
只有⼀些⼈能吃得起，这种想法是导致⼀些物种濒临灭绝的原因之⼀。
鉴于此，制⽚⼈通过《⾆尖上的中国》避开那些象征着上流社会的稀有⾷材是正确的。
或许这个系列的正能量是唤醒了神州⼤地上的⼈们对⽇常饮⾷的热爱。
⽇常⽣活中，⼈们不会把饮⾷当作其⽂化的⼀部分。但是，中国的传统⽂化中只有中国饮⾷能深深地影响世界上其他国家的⽂化，当然这点肯定是有争议的。
例如，在美国，就算居住地没有中国⼈，也会有中国的餐厅。
中国⾷物价廉物美，为世⼈公知。或许没有⽶其林⽔准，在那些有中国社区的地⽅，中国餐厅对居住在那⾥的⼈们来说就像是他们的命脉。
然⽽，在很长⼀段时间，⼀些⼈会有⼀种观念，觉得在⼀个国家的⽂化中，饮⾷⽂化应该是属于低端⽂化。
属龙哪年出生>无线wifi 20世纪80年代，我随同中国⾼官去北美旅⾏。
他们在很多中国餐厅都吃过(他们还不适应西餐，快餐也不⾏)，他们当中有些⼈担⼼美国⼈会以为中国饮⾷⽂化是中国⽂化的全部。
这让美籍华⼈很不舒服，他们开餐厅谋⽣，⽽且过得还不错。但是看完《⾆尖上的中国》，相信没⼈会作这种肤浅的评论。
如今，中国⼈真正以中国饮⾷⾃豪，有些⼈会较为极端，只相信⾃⼰所吃的就是的，其他⼀切都得靠边站。
在⼀个定居的时代，⼈们从⼩到⼤吃的都是⾝边的⾷物，很难有机会吃到他乡的⾷物。
⼈们对他们⾃⼰的⾷物情有独钟，就算移居也会带上。
在《⾆尖上的中国》中，这种情况被歌颂为⼀种美德，或是思乡之情。
我当然觉得饮⾷⽂化是⽂化认同的⼀个关键部分，铭刻在我们⾝上，主要还是跟经济有关。
如今，⼤城市⾥的年轻⼈有机会品尝各类⾷物。他们可能不会喜欢全部的⾷物，但是也不会对别的⾷物流露出鄙夷的表情，因为他们不会只以家乡菜为尊。
认为家乡菜吃，这也没什么错。
但是，这种观念容易使⼈做出轻率的判断，就是会觉得不熟悉的⾷物就是下品。
⼤概两年前，CNN站上有这么⼀篇⽂章“世上最难吃的10种⾷物”，其中很多都不合事实。
其中多数⾷物都是来⾃亚洲，包括我个⼈最爱的⽪蛋：的“百年⽼蛋”或“千年⽼蛋”。鸭蛋，鸡蛋或鹌鹑蛋保存在粘⼟罐中，连同灰，⾷盐，⽯灰和⽶糠放⼀起⼏个⽉。
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我必须承认，我没有勇⽓去品尝其中⼀些新⾷物，但我确信他们当地⼈会喜欢它们。我能做的就是求同存异。
CNN总部位于乔治亚州亚特兰⼤，我相信⼤多数亚特兰⼤⼈会被这些⾷物吓到。
但是CNN不是⼀个仅为亚特兰⼤服务的平台，它的观众遍布全球。
准确地说，上⾯的标题应该加个定语“来⾃美国中部⼈们的观点”
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同样地，中国美⾷家沉醉于他们引以为豪的⾷物，他们应该避免作出那些带有偏见的结论。
没错，中国美⾷丰富多彩，每个地区都不⼀样，但它不是世界的美⾷。
中国⼈准备美⾷很有艺术性，法国也是这样。
中国美⾷在世界范围内可能还没有法国美⾷来得有声望。不过，再说⼀次，我不会被声望困扰。
在混杂的国家⾝份认同中，当有其他同样伟⼤的东西同时存在时，⽂化信⼼根植于坚定的信仰。
保留传统⽂化和吸收外来⽂化，这两者之间没有冲突。
只有当⼀个⼈极端不⾃信时，才会视所有不⼀样的东西为⼀种威胁。
网站音乐 饮⾷⽂化随着时间不断发展，不像其他⽂化产品，饮⾷在⽇常所需中排⾏⾸位，所以，饮⾷健康不应被忽视。央企和国企
但是，饮⾷有更多的含义，不单单是把东西吃进胃⾥，填饱肚⼦这么简单。它是能吸引各个感官的美⾷艺术。
随着全球化进程的加速，纯品种⾷物将会越来越少。
所以，对于常吃西式快餐的年轻⼀代⼈来说，《⾆尖上的中国》提醒着我们：我们每天吃着⾃家厨房的东西，觉得没有什么，其实是豪华盛宴。
