About Chinese4u at UPS
歡迎上普及灣大學孫老師的中文播課網!
Welcome to Chinese4u blog page at the University of Puget Sound.
If you don’t have an account, please go to Edublogs. Remember to log on to your account first before you submit postings in the Comments section.
You will find the following course blog pages:
Current Semester (Spring 2012):
Chinese 309, Advanced Chinese: Phoenix Claws and Lion’s Head: Food and Chinese Culture, srping ’12
Chinese 202, Intermediate Chinese (2nd semester of 2nd-year program), spring ’12
Chinese 102, Beginning Chinese (2nd semester of 1st-year program), spring ’12
Past Courses:
4th-year Chinese at Puget Sound (ACTFL Advanced)
Chinese 303, Greater China: Commerce and the Media, fall ’11
Chinese 307, Through the Cinematic Lens: Old and New China in Film, spring ’11
Chinese 301, Across the Strait: Cultures of China and Taiwan, fall ’10
Chinese 305, From Bamboo Grove to Cyberspace: Chinese Literary Texts Now and Then, spring ’10
3rd-year Chinese at Puget Sound (ACTFL Intermeidate High)
Chinese 260, Advanced Oral Expressions, fall ’11
Chinese 250, Culture and Communication, spring ’10
Chinese 230, Grammar and Articulation, fall ‘ 09 & ’10
2nd-year Chinese at Puget Sound (ACTFL Novice High to Intermeidate Mid)
Chinese 201, Intermediate Chinese (1st semester), fall ’11
1st-year Chinese at Puget Sound (ACTFL Novice low to Novice High)
Chinese 101, Beginning Chinese (1st semester), fall ’11
Visitors are welcome to email Prof. Perry at perry@pugetsound.edu for further questions.
2 Responses to 'About Chinese4u at UPS'
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Yu Jun said,
Final
在台北中国式的菜当然非常道地，可是台北也有外国厨师开了正宗的国际餐厅。在Taiwan Review, 2011年四月份的杂志，有一篇文章，讲到这些著名的外国餐馆背后的故事。这些外国厨师都有他们自己的故事。虽然这些厨师都要介绍给当地顾客正宗的国际菜肴，为了适应台湾当地的情况，他们不得不做一些调整才能成功。
《Flavors》， 是一家被选为台北最好的瑞典餐厅。《Flavor》的主人，Ola Ekdahl, 谈到刚开餐厅的时候，说甚至付房租都很困难。可是他坚持做正宗的瑞典菜。他发现他做的瑞典风格的食物对当地人来说味道比较重， 可是当地人喜欢吃这样的口味。而另一家叫《Papa Gio》的意大利餐厅。因为台湾人不习惯吃“al dente”的米饭,所以厨师都会先问客人想吃意大利风格还是中国风格的米饭。他们也得跟客人解释意大利风格米饭不是没有煮熟，而是台湾人说“QQ”的意思， 不是软软的。虽然《Papa Gio》 想介绍真实的意大利菜，有很多当地人不太接受。另外一家是一个法国餐厅叫《Saveurs》。 刚开始，他们的客人很少。《Saveurs》的主人发现台湾人觉得法国菜太贵。分量也太少。所以主人做出较大的菜也调整价格。这些都是外国厨师得面对的问题。因为在不同的国家有不同的口味和需要，所以这些外国厨师都得做调整。
因为在不同的国家卖自己的产品，一个成功的企业，得了解当地的文化和客户。比方说我们已经学到了可口可乐公司的经营策略，可口可乐适应不同国家文化来推销他们的产品。所以台北的厨师做出很多调整来改变他们经营方法，也比较了解客人的需要。在文章里，每一个餐厅都做一些改变来了解台湾客人。《Flavors》 保持他们原有的瑞典风味让他们有不同的地方。因为他们有不同的口味，他们比较有竞争优势。《Papa Gio》改变自己的烹调风格以吸引更多的中国客人。《Saveurs》改变菜量来让本地人觉得他们物有所值。这些都是跨文化的问题。我喜欢这篇文章，因为说到无论做什么生意，甚至厨师为了在不同国家文化成功，都需要做某些程度的调整。Taipei is famous for great Chinese food but what Taipei also offers is foreign chefs whose restaurants offer locals a taste of authentic international cuisine. This article, “Every Dish Tells a Story,” shows the stories behind famous foreign gourmet spots in Taipei. Foreign chefs all have stories of how they came to Taiwan and made a name for themselves. Although they are known for their famous authentic international food, these chefs did have to adjust to serving their food from home in Taiwan.
The chef of Flavors, a Swedish restaurant, is voted Taipei’s best restaurant and best unexpected find. The owner, Ola Ekdahl, said that when he first opened the restaurant, it was hard work really hard to pay their rent every month. Through their hard work and authentic Swedish style foods, they have made a name for themselves. Their traditional Swedish food offer stronger flavors that differentiate themselves from other local restaurants that Westerners miss. Another restaurant, Papa Gio, is a famous Italian restaurant owned by Giorgio Trevisan and Matteo Boschiavo. Even though Papa Gio cooks authentic food, many Chinese customers sometimes don’t like it. They aren’t used to Italian rice being al dente because they think it’s undercooked. Because of this, when customers order food, they ask if they want Italian or Chinese style. Another restaurant, Saveurs, features French food. The owners of Saveurs said that for the first month, nobody came to their restaurant. They found out that most Taiwanese people thought that French food is too expensive with small portions. Once they put large servings with reasonable prices, every day was full of customers. These are just some problems the chefs had to face.
These adjustments that the chefs had to make are an example of how people need to change a little in order to fit well into host country. Each chef had to change and work hard to understand customers as well as the cultural beliefs. If a business understands a host country’s culture, then that business will do well. Every restaurant in the article had to understand something. Flavors realized that their flavors were very different from local foods or other western restaurants which gave them a competitive advantage. Papa Gio had to change their menu and cooking style in order to attract more Chinese customers. And Saveurs had to make bigger portions to fit Chinese beliefs. These are all cross cultural differences that the chefs had to adjust to.
Review (of food)-评介ping2 jie4
Unexpected-意外 yi4 wai4
Hospitality-好客 hao4 ke4
Swedish food-瑞典美食 rui4 dian3
Venison-鹿肉lu4 rou4
Rhubarb-大黄da4 huang2
Stronger flavors- 更强的味道
Trattoria (Italy where all the tractors go)-饮食店
Authenticity-真实（性）zhen1 shi2 xing4
Appreciate-欣赏 xin1 shang3
Misunderstanding- 误解wu4 jie3
Al dente – 牙齿ya2 chi3 (tooth)
Chef- 厨师chu2 shi1
Cross-cultural difference- 跨文化差异 kua4 wen2 hua4 cha1 yi4
Expatriate- 外籍 wai4 ji2
Brand positioning- 品牌定位pin3pai2 ding4 wei4
Ingredients-成分cheng2 fen4
Fresh-新鲜 xin1 xian1
Dried-干燥 gan1 zao4
Curry-咖喱 ga1 li2
Fine dining venue-精致的餐饮场所jing1zhi4 de can1 yin4 chang3suo3 -
Sūn Luò Lǎoshī 孫珞老師 said,
Visit the facebook at
https://www.facebook.com/#!/ChineseProgramAtUniversityOfPugetSound
