Chinese is so much more concise and lyrical. I had my mother write the preface to my cookbook in Chinese, because her writing is phenomenal. We then translated it to English and printed both pieces. The Chinese titles of my first book and forthcoming veg book have so much more story in them.
Chinese is so much more concise and lyrical. I had my mother write the preface to my cookbook in Chinese, because her writing is phenomenal. We then translated it to English and printed both pieces. The Chinese titles of my first book and forthcoming veg book have so much more story in them.
There are not enough words in English that describe the differences among dumplings, noodles, textures, etc., etc. I’ve had to explain too many times to editors why all dumplings can’t be grouped into one category and why red bean soup is different from cabbage soup and why they don’t go in the same chapter.
Same goes for the Chinese names of Chinese restaurants, dishes, etc. People are missing out because they don’t know that the actual name of a Chinese restaurant means “four seasons of wafting aromas” vs the banal “spicy or not spicy.”
These are just some of my complaints.
Change? I want acknowledgment that the nuances in (food) languages don’t always have 1:1 translations and that English has to work harder to convey a concept/philosophy/culture/story properly. It takes different people in power who have the right mindset about how language is as much an ingredient of (food) writing as the subject. Translation would give us far more texture and richness.
This is such wonderful insight—thank you! "English has to work harder to convey a concept/philosophy/culture/story properly." So important to remember.
Chinese is so much more concise and lyrical. I had my mother write the preface to my cookbook in Chinese, because her writing is phenomenal. We then translated it to English and printed both pieces. The Chinese titles of my first book and forthcoming veg book have so much more story in them.
There are not enough words in English that describe the differences among dumplings, noodles, textures, etc., etc. I’ve had to explain too many times to editors why all dumplings can’t be grouped into one category and why red bean soup is different from cabbage soup and why they don’t go in the same chapter.
Same goes for the Chinese names of Chinese restaurants, dishes, etc. People are missing out because they don’t know that the actual name of a Chinese restaurant means “four seasons of wafting aromas” vs the banal “spicy or not spicy.”
These are just some of my complaints.
Change? I want acknowledgment that the nuances in (food) languages don’t always have 1:1 translations and that English has to work harder to convey a concept/philosophy/culture/story properly. It takes different people in power who have the right mindset about how language is as much an ingredient of (food) writing as the subject. Translation would give us far more texture and richness.
This is such wonderful insight—thank you! "English has to work harder to convey a concept/philosophy/culture/story properly." So important to remember.