The Particle "Le" in Chinese Narrative Discourse
Total Page:16
File Type:pdf, Size:1020Kb
Load more
Recommended publications
-
Orthography of Early Chinese Writing: Evidence from Newly Excavated Manuscripts
IMRE GALAMBOS ORTHOGRAPHY OF EARLY CHINESE WRITING: EVIDENCE FROM NEWLY EXCAVATED MANUSCRIPTS BUDAPEST MONOGRAPHS IN EAST ASIAN STUDIES SERIES EDITOR: IMRE HAMAR IMRE GALAMBOS ORTHOGRAPHY OF EARLY CHINESE WRITING: EVIDENCE FROM NEWLY EXCAVATED MANUSCRIPTS DEPARTMENT OF EAST ASIAN STUDIES, EÖTVÖS LORÁND UNIVERSITY BUDAPEST 2006 The present volume was published with the support of the Chiang Ching-kuo Foundation. © Imre Galambos, 2006 ISBN 963 463 811 2 ISSN 1787-7482 Responsible for the edition: Imre Hamar Megjelent a Balassi Kiadó gondozásában (???) A nyomdai munkálatokat (???)a Dabas-Jegyzet Kft. végezte Felelős vezető Marosi Györgyné ügyvezető igazgató CONTENTS Acknowledgements ................................................................................................. vii Introduction ............................................................................................................ 1 CHAPTER ONE FORMER UNDERSTANDINGS ..................................................................................... 11 1.1 Traditional views ........................................................................................... 12 1.1.1 Ganlu Zishu ........................................................................................ 13 1.1.2 Hanjian .............................................................................................. 15 1.2 Modern views ................................................................................................ 20 1.2.1 Noel Barnard ..................................................................................... -
China Has Huge Potential in Catering Industry 16:30, July 04, 2007
China has huge potential in catering industry 16:30, July 04, 2007 In recent years, China's catering industry has registered a rapid growth. According to statistics, the industry is growing at a rate 10 percentage points higher than other industries. Experts predict China will undergo a great development in the industry; and potential in this sector is large and will grow rapidly. In 2006, the operational revenue of the food industry in China increased by 16.4 percent, reaching 1034.55 billion Yuan. This resulted in a net increase of 140 billion Yuan over 2005. Vice chairman of China's Cuisine Association, Yang Liu, said the tourism industry is closely related to the food industry. He said that China's domestic tourism industry earned 623 billion Yuan in 2006, a rise of 17.9 percent over 2005. According to international practice, food revenue accounts for around one fifth or one fourth of the total tourism income. China's tourism contributed 120 to150 billion Yuan to the food industry in 2006, according to Yang. In addition, the rise in food businesses in China has caused unprecedented and fierce competition. Take Beijing for example; the city registers a total of 45,000 restaurants, each day- about 100 are opened, and 100 are closed, said Zhang Weixin, professor of Oriental Cuisine College. Zhang also said the prosperity in the food market can be attributed to China's rich traditional foods and culture. China boasts a long history of food culture and has a reputation in the world for its culinary arts. Chinese cuisine consists of different genres. -
China in 50 Dishes
C H I N A I N 5 0 D I S H E S CHINA IN 50 DISHES Brought to you by CHINA IN 50 DISHES A 5,000 year-old food culture To declare a love of ‘Chinese food’ is a bit like remarking Chinese food Imported spices are generously used in the western areas you enjoy European cuisine. What does the latter mean? It experts have of Xinjiang and Gansu that sit on China’s ancient trade encompasses the pickle and rye diet of Scandinavia, the identified four routes with Europe, while yak fat and iron-rich offal are sauce-driven indulgences of French cuisine, the pastas of main schools of favoured by the nomadic farmers facing harsh climes on Italy, the pork heavy dishes of Bavaria as well as Irish stew Chinese cooking the Tibetan plains. and Spanish paella. Chinese cuisine is every bit as diverse termed the Four For a more handy simplification, Chinese food experts as the list above. “Great” Cuisines have identified four main schools of Chinese cooking of China – China, with its 1.4 billion people, has a topography as termed the Four “Great” Cuisines of China. They are Shandong, varied as the entire European continent and a comparable delineated by geographical location and comprise Sichuan, Jiangsu geographical scale. Its provinces and other administrative and Cantonese Shandong cuisine or lu cai , to represent northern cooking areas (together totalling more than 30) rival the European styles; Sichuan cuisine or chuan cai for the western Union’s membership in numerical terms. regions; Huaiyang cuisine to represent China’s eastern China’s current ‘continental’ scale was slowly pieced coast; and Cantonese cuisine or yue cai to represent the together through more than 5,000 years of feudal culinary traditions of the south. -
The Discovery of Chinese Logic Modern Chinese Philosophy
The Discovery of Chinese Logic Modern Chinese Philosophy Edited by John Makeham, Australian National University VOLUME 1 The titles published in this series are listed at brill.nl/mcp. The Discovery of Chinese Logic By Joachim Kurtz LEIDEN • BOSTON 2011 This book is printed on acid-free paper. Library of Congress Cataloging-in-Publication Data Kurtz, Joachim. The discovery of Chinese logic / by Joachim Kurtz. p. cm. — (Modern Chinese philosophy, ISSN 1875-9386 ; v. 1) Includes bibliographical references and index. ISBN 978-90-04-17338-5 (hardback : alk. paper) 1. Logic—China—History. I. Title. II. Series. BC39.5.C47K87 2011 160.951—dc23 2011018902 ISSN 1875-9386 ISBN 978 90 04 17338 5 Copyright 2011 by Koninklijke Brill NV, Leiden, The Netherlands. Koninklijke Brill NV incorporates the imprints Brill, Global Oriental, Hotei Publishing, IDC Publishers, Martinus Nijhoff Publishers and VSP. All rights reserved. No part of this publication may be reproduced, translated, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without prior written permission from the publisher. Authorization to photocopy items for internal or personal use is granted by Koninklijke Brill NV provided that the appropriate fees are paid directly to The Copyright Clearance Center, 222 Rosewood Drive, Suite 910, Danvers, MA 01923, USA. Fees are subject to change. CONTENTS List of Illustrations ...................................................................... vii List of Tables ............................................................................. -
Food in China.Pdf
Food in China Each region of China has its own type of food. Chuan food is hot and spicy; Beijing cooking is done with a lot of meat and vegetables (including the most famous Chinese dish of all, Peking Duck); Cantonese traditions include dim sum and delicacies like shark's fin soup; Shanghai cuisine is prepared with plenty of seafood and oil. Drinks Soft drinks abound in China, both foreign brands and local. You can also buy bottled water everywhere. Other than tea, soft drinks, or bottled water, beer is your best bet. Chinese beer is generally quite good, Qingdao being the best-known brand, and almost every town has its own brew which varies from watery-but-incredibly-cheap to not-bad-and-incredibly- cheap. Beware of Chinese "wine" which is actually powerful grain alcohol. Popular Dishes Jiaozi. Dumplings. These are popular all over China, and come fried, steamed or boiled, and are stuffed with just about everything. Traditionally, families make and eat jiaozi for the Chinese New Year or Spring Festival. Making jiaozi is a social event with a group of people stuffing the dumplings together, the idea being that many hands make light work, and the result is all the tastier for your having participated in the preparation! You can order a plate of jiaozi in a restaurant, or you'll find them served in little snack food joints, often in soup (jiaozi tang). Baozi Steamed buns stuffed with a variety of fillings. These are great snacks that you'll find all over China in various different sizes and varieties. -
A Study of C-E Translation of China Time-Honored Catering Brand Names from the Eco-Translatological Perspective
2017 International Conference on Frontiers in Educational Technologies and Management Sciences (FETMS 2017) A Study of C-E Translation of China Time-Honored Catering Brand Names from the Eco-Translatological Perspective Ronghua Lv Xi’an University of Science and Technology, Xian, Shaanxi, 710054 Keywords: Eco-translatology; Translation as Adaptation and Selection; multi-dimensional adaptation; China time-honored catering brands Abstract. This paper is intended to explore the C-E translation of approximately 100 time-honored catering brands, from the eco-translatological perspective. The author, through this research, proposes corresponding translation strategies and methods for the brand names put in six different categories, and produces the translated brand names with the optimal degree of adaptation and selection, by employing multi-dimensional adaptation and selection, with the guidance of Eco-translatology. Introduction China Time-honored Brands, long-standing and well-established, have absorbed the essence of abundant and profound Chinese culture and history. And time-honored catering brands are beautiful flowers rooted and blooming in the garden of China Time-honored Brands and represent the height and depth of Chinese culinary culture. On the background of One Belt and One Road, time-honored catering brands should both entertain customers at home and abroad and expand their overseas market. It is not exaggerating to say that their properly translated brand names play a significant role in their process of entering the international market.However, little systematic study is made on C-E translation of these brand names. No doubt that there is an urgent need to give proper concern to this field. Luckily, thanks to the 2008 Beijing Olympics, the study concerning C-E translation of China Time-honored Brands has attracted a number of scholars’ and translators’ attention. -
The Language of a Computer-Mediated Communication in Japan: Mobile-Phone E-Mail
Modern Applied Science; Vol. 12, No. 5; 2018 ISSN 1913-1844 E-ISSN 1913-1852 Published by Canadian Center of Science and Education The Language of a Computer-Mediated Communication in Japan: Mobile-Phone E-Mail Noboru Sakai1 1 The Center for English as a Lingua Franca, Tamagawa University, Tokyo, Japan Correspondence: Noboru Sakai, The Center for English as a Lingua Franca, Tamagawa University, Tokyo, Japan. Tel: 81-90-1436-5797. E-mail: [email protected] Received: Mach 22, 2018 Accepted: April 9, 2018 Online Published: April 25, 2018 doi:10.5539/mas.v12n5p34 URL: https://doi.org/10.5539/mas.v12n5p34 Abstract This study analyzes a Japanese mobile phone e-mail data corpus (created by the researcher) of 43,295 Keitai-mail exchanged for the purpose of personal communication by 60 young people aged 18 to 30 who are familiar with Keitai-mail practices. The result shows that the Keitai-mail analyzed consists on average of approximately 40 moji (symbols) including 3 emoticons per message, showing that composition is short but not overly abrupt – generally Keitai-mail does not finish in the middle of a sentence. Non-standard textual elements, language plays (LP) such as emoticons, long vowel symbols, irregular use of small moji, and non-standard use of each type of script (e.g., use of Katakana instead of Kanji) are found to be governed by the conventions of Standard Japanese and are not totally random occurrences. Keywords: Computer-Mediated Communication (CMC) E-mail, Japanese, orthography 1. Introduction This study investigates the characteristics of language appeared in Japanese mobile phone e-mail (Keitai-mail), as a CMC widely practiced, in order to deepen our understanding how the media influences languages uses in natural or daily communication. -
Creating Standards
Creating Standards Unauthenticated Download Date | 6/17/19 6:48 PM Studies in Manuscript Cultures Edited by Michael Friedrich Harunaga Isaacson Jörg B. Quenzer Volume 16 Unauthenticated Download Date | 6/17/19 6:48 PM Creating Standards Interactions with Arabic Script in 12 Manuscript Cultures Edited by Dmitry Bondarev Alessandro Gori Lameen Souag Unauthenticated Download Date | 6/17/19 6:48 PM ISBN 978-3-11-063498-3 e-ISBN (PDF) 978-3-11-063906-3 e-ISBN (EPUB) 978-3-11-063508-9 ISSN 2365-9696 This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License. For details go to http://creativecommons.org/licenses/by-nc-nd/4.0/. Library of Congress Control Number: 2019935659 Bibliographic information published by the Deutsche Nationalbibliothek The Deutsche Nationalbibliothek lists this publication in the Deutsche Nationalbibliografie; detailed bibliographic data are available on the Internet at http://dnb.dnb.de. © 2019 Dmitry Bondarev, Alessandro Gori, Lameen Souag, published by Walter de Gruyter GmbH, Berlin/Boston Printing and binding: CPI books GmbH, Leck www.degruyter.com Unauthenticated Download Date | 6/17/19 6:48 PM Contents The Editors Preface VII Transliteration of Arabic and some Arabic-based Script Graphemes used in this Volume (including Persian and Malay) IX Dmitry Bondarev Introduction: Orthographic Polyphony in Arabic Script 1 Paola Orsatti Persian Language in Arabic Script: The Formation of the Orthographic Standard and the Different Graphic Traditions of Iran in the First Centuries of -
Stele for Magistrate Jing Yun 景雲: an Eastern Han Memorial Stele from the South-West with Reference to the Chuci 楚辭
Bulletin of SOAS, 84, 1 (2021), 115–140. © The Author(s), 2021. Published by Cambridge University Press. This is an Open Access article, distributed under the terms of the Creative Commons Attribution licence (http://creativecommons.org/licenses/by/4.0/), which permits unre- stricted re-use, distribution, and reproduction in any medium, provided the original work is properly cited. doi:10.1017/S0041977X20003079 First published online 14 January 2021 Stele for Magistrate Jing Yun 景雲: An Eastern Han memorial stele from the south-west with reference to the Chuci 楚辭 Hajni Elias1 University of Cambridge [email protected] Abstract An Eastern Han stele with an unusual relief decoration and 367 character memorial inscription tells us much about the south-west of China in early imperial times. Unearthed in 2004 from the banks of the Yangtze River and dated to 173 CE, the stele was dedicated to Quren county magistrate Jing Yun who died 70 years earlier in 103 CE. The paper provides a full translation, annotation, and analysis of the stele’s commemorative text, which borrows from the content and language of one of China’soldest anthologies of poems, the Chuci, and places it in its historical context. It also examines the iconography at the head of the stele which reflects beliefs in transcendence and the pursuit of immortality prevalent at the time and demonstrates its close relation to the inscription. Overall, the paper suggests that the decoration and text together exhibit a regional heritage that is distinct to the south-west, its memorial culture, and poetic and religious traditions. -
30Th Anniversary This Year
1979 Building U.S.-China Bridges China Center Annual Report 2008-2009 30th2009 Anniversary Inside From the Director........................................................... 1 Students and Scholars ................................................. 2-3 Faculty ............................................................................ 4 Training Programs .......................................................... 5 Griffin Lecture ................................................................ 6 Community Engagement ............................................... 7 Beijing Office .................................................................. 8 To Our Chinese Friends ................................................. 9 Bridging Relationships ................................................. 10 Contributors ................................................................. 11 Corporate Partnership / Budget .................................... 12 CCAC and China Center Office Information ............... 13 About the China Center The China Center was established in 1979 to manage the University’s exchanges with China. For three decades, the China Center has reflected the firm and long-standing commitment of the University to international research, teaching, and outreach. The China Center facilitates student study in China and faculty research and collaborative projects; trains China’s future leaders; and supports the activities of Chinese alumni. The China Center also organizes and sponsors seminars and programs on culture, politics, trade, -
BULLETIN #3August
Zhuyeqing Tea 55th European GO Congress Bordeaux 2011 € 0,50 August BULLETIN #3 3rd 2 CREDITS ■ Main Editor ■ Peter Dijkema ■ Writer ■ Peter Dijkema ■ Photos ■ Gérald Garlatti ■ Olivier Dulac ■ Layout ■ Gérald Garlatti WEATHER Wednesday, August 3rd Friday, August 5th Morning : 18°C / 64.4 °F Morning : 17°C / 62.6 °F Afternoon : 25°C / 77 °F Afternoon : 25°C / 77 °F Coast wind : 20 km/h Coast wind : - UV index : 7 UV index : 7 th Tuesday, August 4 Saturday, August 6th Morning : 16°C / 60.8 °F Morning : 16°C / 60.8 °F Afternoon : 26°C / 78.8 °F Afternoon : 25°C / 77 °F Coast wind : - Coast wind : - UV index : 7 UV index : 7 EDITORIAL 3 This third issue of the bulletin appeared later than we planned. The main reason is vacancies in the team of editors and reporters. Feel free to help us out. Request to all directors of side events: please report the results to us, so we can publish them in future bulletins. This number was written by me, with photos from Olivier Dulac, Redac’Chef while Gérald did the graphics. I hope you enjoy our work Peter Dijkema ■ We do a special dedication to Viktor Lin 5D and we great him a good health recovery. TABLE OF CONTENTS 4 ■ First week of the Main Tournament 5 ■ Tsumego solution 6 ■ Kifus of the Main Tournament 10 ■ Pair-Go 11 ■ Side Events 14 ■ Motoki’s Blog 14 ■ Annual General Meeting 15 ■ Weekend Tournament 16 ■ Impressions of the Pro’s 18 ■ Wbaduk event 19 ■ American Go Songs 22 ■ Professional News Bulletin #3 Wednesday , August 3 rd Printer : COREP Talence 4 FIRST WEEK ■ Top group of the Main Tournament On Thursday, both favourites kept on winning. -
Problème De Go Au Ministère De Go De Chine
Belgïe-Belgique P.B. 1000 Brussel 1 1/1717 83 01- 02 -03 -04 / 2008 Afgiftekantoor 1000 Brussel 1 Ed. Resp. : Cédric Declerfayt, Rue du Bouquet 7, 1070 Bruxelles Problème de Go au ministère de Go de Chine www.gofed.be Informations Inlichtingen President : Cédric Declerfayt Belgo : Marie Jemine, Cédric Declerfayt tel : 0474/89.19.10 email : [email protected] email : [email protected] BelgoNet : Frank Segers Treasure : Jan Ramon Rating : Jan Ramon, Dieter Verhofstadt, Nelis tel : 0486/96.85.18 Vets, Michael Meeschaert email : [email protected] Web Site : [email protected] Secretary : Jean-Denis Hennebert tel : 02/332.04.69 email : [email protected] Sommaire - Inhoud Edito : « Belgo » strikes back !................................................................................................................4 Compte-rendu de l'Assemblée Générale 2008........................................................................................6 La Fédé vous aide à payer vos cours KGS + !.......................................................................................10 De BGF betaalt mee je lessen op KGS+ !..............................................................................................10 News from the World of Go...................................................................................................................11 News from the European scene............................................................................................................12 Tournoi de Paris 2008...........................................................................................................................16