西班牙 Tapas 與廣式飲茶

bowzerWhat are the differences and similaries between Chinese dim-sum and Spanish Tapas? Let's see what our contributors said ...

同是精緻的一小碟,中國點心與西班牙 Tapas 有甚麼異同?我們搜集了不同的看法...

 

 

English

 

By Cheng Chang and Sherry Kuei-Chan:-

I have lived in Spain for more than ten years and therefore am familiar with Spanish Tapas.  Customarily, especially before dinner, Spaniards would start with an aperitif, followed by white wine, red wine, beer and in the South of Spain, a foreign ‘vino fino’ is also drunk to accompany Tapas.  Drinking alcohol alone is rather monotonous, thus being a nation that knows how to enjoy life, they would savour it with some Tapas.  In Spanish, ‘Tapas’ means ‘small plate’. Common Tapas include cheese, ham, sausage, fish, squid, octopus, green peppers, cucumber, braised beef, roast leg of pork, shrimps and many more delicacies.  Including these tapas and the ones specially prepared by restaurants and bars, they are in abundance.  In Andalucia, in the South of Spain, fine dining involves going to several different bars for a variety of tapas before feasting in the restaurant.  Normal dinner hours range between 9pm to 11pm due to the tapas eating tradition.  If the Spaniards exercise in the morning, like swimming in the sea, golf or if they have an appointment, they will also have some tapas, drink some beer, vino fino, and white or red wine before lunch. Spaniards are very knowledgeable about wine.  For instance if they have seafood, they will complement it with either white or vino fino and if they are eating beef, poultry or other meat, they consume red wine.  If they are having Chinese cuisine, they will select rose wine.  In Europe, Spaniards are well-known for being spendthrift, they are very generous and sociable, unlike English and North Europeans who are less prone to do so.

I arrived in Spain in 1959 and had nearly travelled through the whole country, ranging from East to West, South to North.  The north of Spain borders with France, thus their cuisine includes some French influence.  The west is next to Portugal, the east by the Mediterranean, therefore one can discover many varieties of food, like seafood, salad, vegetables, types of fish, including the famous Paella that originated from Valencia.  Andalucia is close to the Atlantic and is blessed with good weather and fertile plain but no hills and their authentic attractions include Bull fighting and Flamenco dancing.  Coto de Doñana, the national park is situated in the south of Spain and is one of the most well preserved virgin forests in Europe.  Wild boars, elk, and several thousand species of birds are the dwellers in these forests. 

Chinese dim-sum and Spanish tapas are comparable, the only difference is that dim-sum can be treated as a main meal.  The dim-sum that is eaten in the morning can also be consumed for lunch as well as for afternoon tea.  More often than not, dim-sum can be eaten up to 4pm in the restaurants.  The reason is solely for restaurants to sustain their business, if the customers treated dim-sum as dinner, then it would certainly affect their profit, therefore after 4.30pm, no dim-sum will be served.  On the contrary, the Spanish tapas are used to whet the appetite, to tantalise the taste buds, therefore there is no time limit and can be eaten any time of the day.  Dim sums are served in bigger portions than tapas, for instance a portion of steamed bread comes in a plate of 3 to 4 pieces, or 6 to 7 for prawn dumplings, however the quantity of tapas is much smaller in comparison.  Guangdong is the birth place of dim-sum culture and since then has gained popularity.  Eating dim-sum in Shanghai or Beijing is not as widespread as in England and Hong Kong but in recent years they have followed trend except that it is considered as a main meal rather than a snack.  From the south to the north, the general type of snacks eaten in China to complement alcohol are normally a plate of peanuts, dried beancurd, cucumber, pickles and mustard, they are not quite as lavish as the Guangdong dim-sum.  A famous author once commented that dried beancurd when eaten together with peanuts will produce a similar taste to ham. 

I adore Spanish tapas.  Each occasion I go to the South, I will not miss the opportunity of enjoying seafood at Sanluca in Jerez.  Sanluca is renowned for its seafood, thus multiplicity of seafood restaurants are lined along the seafront.  What can one ask for, not only can one find reasonably priced, scrumptious seafood of different fascinating varieties, it is also picturesque!  My favourite dishes include delicious fresh life king prawns cooked in sea water, they are so tender and fresh and my other beloved one is the mouth-watering crispy, delicious fish pancake.  In England I love dim-sum and tea, it is cheap and tasty and also an ideal way to lose weight.  What a fascination it is to discover that Chinese cuisine has such similarity with an European one.

 

Notes:
Tapas - Small plate.
Coto de Doñana - a famous resort in southern Spain, in Andalucia.
Tea - Guangdong dim-sum served with tea.

 

 

By Lucia Law:-

The more you learn about other cultures, the more you realise that we are "more alike than different". This certainly applies to food and a good example is tapas and dim sum.

The word "tapas" comes from the Spanish verb "tapar"  which means to cover up. They say that the tapas tradition began when king Alfonso X of Castile recovered from an illness by drinking wine with small dishes between meals. After regaining his health, the king ordered that taverns would not be allowed to serve wine to customers unless it was accompanied by a small snack or "tapa".

Others say that  the original tapas were the slices of bread or meat which sherry drinkers in Andalusian taverns used to cover their glasses between sips to prevent  flies from falling inside the drink. The meat used to cover the sherry was normally ham or chorizo, which are both very salty and activate thirst. Because of this, bartenders and restaurant owners began creating a variety of snacks to serve with sherry, thus increasing their alcohol sales.The tapas eventually became as important as the sherry.

Tapas have evolved through Spanish history by incorporating ingredients and influences from many different cultures and. Spain was invaded by the Romans, who introduced the olive. The invasion of the North African Moors in the 8th century brought almonds, citrus fruits and fragrant spices. The discovery of the New World brought the introduction of tomatoes, sweet and chili peppers, corn and potatoes.

The ingredients that are present in tapas and dim sum are prawns, pork dishes, tripes,  peppers.

The similarities are that you eat small bites of food that you enjoy while chatting to friends and family. Which bring us to what I have discovered are the foundations of Spanish and Chinese cultures: family, friends and food. Getting together with those you love to celebrate food, or being together it does not matter which one comes first.

 

繁體

 

單聲博士與單桂秋林女士

我在西班牙住了數十年,對西班牙的 Tapas 略有所知。西班牙人在吃飯前,尤其是在吃晚飯前,必定先飲開胃酒、白酒、紅酒、啤酒還有西班牙南方的專門與 Tapas 一起飲的外國黃酒。因爲光喝酒很單調。西班牙人很懂享受,會加些小碟下酒菜 Tapas,Tapas 就是西班牙文「小碟」的譯文。一般最普通的 Tapas 是奶酪、生火腿、香腸、小魚、魷魚、八爪魚、青辣椒、黃瓜、紅燒牛肉、烤猪腿、鹽水蝦等等。加上每個飯店咖啡館爲客人特製的下酒菜那就不一而足,考究的宴會在西班牙南方安打羅茜里(Andalucia)在晚飯前要跑幾家咖啡館吃不同的 Tapas 下酒菜,然後才去飯店吃正餐。一般西班牙人吃晚飯時間是在晚上九時到十一時。晚吃的原因就是他們有吃 Tapas 的習慣。如果西班牙人早上去運動、海邊游水、打高爾夫球或者有客人約會,往往在中午飯之前也會去先吃 Tapas,飲一些啤酒、黃酒、白酒或紅酒。西班牙人很考究喝酒。如果吃海鮮,他們一定喝白酒或黃酒;若是吃牛肉鶏鴨等肉類,都飲紅酒;若是吃中國飯,他們會選擇玫瑰酒。西班牙人在歐洲是有名肯用錢的,很大方,喜交朋友,不像英國人北歐人比較小氣,比較自管自,不容易交朋友或請客花費。

我從 1959 年就到了西班牙。從東到西,從南到北,幾乎走遍了西班牙。西班牙的北方與法國接界,所以菜式有法國味,西部與葡萄牙接界,東面在地中海畔,菜式多。海鮮、沙拉、生菜、魚類,有名的海鮮飯(Paella)就出在凡倫西亞。南方最具西班牙色彩有名的鬥牛、弗拉明戈舞都是南方特色。安打羅茜里天氣晴朗,一片沃土平原,沒有山丘,靠大西洋。原始森林 Coto de Doñana 就在西班牙南部,有野猪、麋鹿、禽鳥等數千種類,是歐洲保持唯一最好的處女森林。

中國點心有些與西班牙 Tapas 相近,不同的是中國點心完全可以當飯吃。早上飲茶吃的就是點心,中午也可以飲茶果腹,下午茶也可以當點心。一般飯店吃點心到四時後就停止出售。原因是怕吃飽肚子就省去吃晚飯,商家爲的是生財有道,所以四點半以後往往就不再有點心服務。西班牙 Tapas 碟子小是開胃,吊胃口的,所以沒有時間限制,隨時有 Tapas 可以吃。中國小吃碟子較大,一份饅頭至少有三四個,一籠蝦餃也至少有六七隻,而西班牙的 Tapas 的碟子只有中國點心的一半大還不到。飲茶文化是從廣東發展成名的,到上海、北京飲茶就不像英國、香港那樣普遍,不過最近也開始風行起來。而在上海北京飲茶吃點心還是在吃飯時間當飯吃的。江南江北飲酒小菜往往是一碟花生、一碟豆腐乾、黃瓜、鹹菜和榨菜而已。是很少用像廣東點心那樣的豐富菜色來作下酒菜的。有位名人作家說,豆腐乾和花生米同食有火腿味,可見我國下酒菜一般狀况。我深愛西班牙 Tapas。每次去西班牙南方,我必定去海蕾斯(Jenez)吃海鮮。那邊有新鮮活大蝦,用海水煮海蝦,鮮嫩無比;又有小魚大煎餅,香脆可口。在英國我就要吃點心飲茶,既可减肥又價廉物美,想不到中華食文化還有與歐洲食文化相通的地方。

 

註解:
Tapas -小碟
Coto de Doñana - 是南方 Andalucia 有名的旅游勝地
飲茶 - 廣東點心

 

 

Lucia Law 女士:

當你對其他文化瞭解越多,你就越會意識到我們彼此之間 “相似多於相異”。這個道理當然也適用於食物,Tapas 與點心就是一個很好的例子。

“Tapas” 這個詞源自西班牙動詞 “tapar”,意為“遮蓋”;而吃  Tapas 的傳統據說起源於西班牙國王阿方素十世(King Alfonso X of Castile,1221-1284)。傳說中,這位國王一度龍體抱恙,依靠在正餐之間進食小菜佐酒而痊癒,遂命各酒館必須提供小菜方可沽酒。

而據另一種傳說,最原始的 Tapas 其實是安達魯西亞地區(Andalucia)酒館裏的發明。酒客在啜飲雪利酒(sherry,或譯些厘酒)的間隙,為防蒼蠅墜入酒液,每以麵包片或肉片遮蓋杯口。肉片通常是火腿或西班牙辣香腸(chorizo)的切片,這些鹹肉吃後容易口渴,因此酒保和餐館老闆就創出品種繁多的下酒小菜。此舉不但促進雪利酒的銷量,還使 Tapas 逐漸獲得與雪利酒平起平坐的地位。

伴隨著西班牙的歷史進程,在多種異文化的影響下,Tapas 吸收了這些文化所引入的原料而不斷發展。羅馬人的入侵為西班牙人帶來了油橄欖,公元八世紀北非摩爾人(Moors)的入侵帶來巴旦杏、柑橘和香料,而新大陸的發現則使番茄、甜椒、辣椒、玉米和馬鈴薯得以進入西班牙。

今天,除了兩者均使用蝦、豬肉、內臟、辣椒等原料之外,Tapas 與點心的相似之處還在於:它們都是人們與親友一邊閒談一邊享用的精緻小點。這正好闡明瞭我所發現的西班牙文化與中國文化之相同根基:家庭、朋友與美食。與你所愛之人相聚,和他們一同讚頌美食,這兩者哪樣排第一位其實並不重要。

 

简体

 

单声博士与单桂秋林女士:

我在西班牙住了数十年,对西班牙的 Tapas 略有所知。西班牙人在吃饭前,尤其是在吃晚饭前,必定先饮开胃酒、白酒、红酒、啤酒还有西班牙南方的专门与 Tapas 一起饮的外国黄酒。因为光喝酒很单调。西班牙人很懂享受,会加些小碟下酒菜 Tapas,Tapas 就是西班牙文「小碟」的译文。一般最普通的 Tapas 是奶酪、生火腿、香肠、小鱼、鱿鱼、八爪鱼、青辣椒、黄瓜、红烧牛肉、烤猪腿、盐水虾等等。加上每个饭店咖啡馆为客人特制的下酒菜那就不一而足,考究的宴会在西班牙南方安打罗茜里(Andalucia)在晚饭前要跑几家咖啡馆吃不同的 Tapas 下酒菜,然后才去饭店吃正餐。一般西班牙人吃晚饭时间是在晚上九时到十一时。晚吃的原因就是他们有吃 Tapas 的习惯。如果西班牙人早上去运动、海边游水、打高尔夫球或者有客人约会,往往在中午饭之前也会去先吃Tapas,饮一些啤酒、黄酒、白酒或红酒。西班牙人很考究喝酒。如果吃海鲜,他们一定喝白酒或黄酒;若是吃牛肉鸡鸭等肉类,都饮红酒;若是吃中国饭,他们会选择玫瑰酒。西班牙人在欧洲是有名肯用钱的,很大方,喜交朋友,不像英国人北欧人比较小气,比较自管自,不容易交朋友或请客花费。

我从 1959 年就到了西班牙。从东到西,从南到北,几乎走遍了西班牙。西班牙的北方与法国接界,所以菜式有法国味,西部与葡萄牙接界,东面在地中海畔,菜式多。海鲜、沙拉、生菜、鱼类,有名的海鲜饭(Paella)就出在凡伦西亚。南方最具西班牙色彩有名的斗牛、弗拉明戈舞都是南方特色。安打罗茜里天气晴朗,一片沃土平原,没有山丘,靠大西洋。原始森林 Coto de Doñana 就在西班牙南部,有野猪、麋鹿、禽鸟等数千种类,是欧洲保持唯一最好的处女森林。

中国点心有些与西班牙 Tapas 相近,不同的是中国点心完全可以当饭吃。早上饮茶吃的就是点心,中午也可以饮茶果腹,下午茶也可以当点心。一般饭店吃点心到四时后就停止出售。原因是怕吃饱肚子就省去吃晚饭,商家为的是生财有道,所以四点半以后往往就不再有点心服务。西班牙 Tapas 碟子小是开胃,吊胃口的,所以没有时间限制,随时有 Tapas 可以吃。中国小吃碟子较大,一份馒头至少有三四个,一笼虾饺也至少有六七只,而西班牙的 Tapas 的碟子只有中国点心的一半大还不到。饮茶文化是从广东发展成名的,到上海、北京饮茶就不像英国、香港那样普遍,不过最近也开始风行起来。而在上海北京饮茶吃点心还是在吃饭时间当饭吃的。江南江北饮酒小菜往往是一碟花生、一碟豆腐干、黄瓜、咸菜和榨菜而已。是很少用像广东点心那样的丰富菜色来作下酒菜的。有位名人作家说,豆腐干和花生米同食有火腿味,可见我国下酒菜一般状况。我深爱西班牙 Tapas。每次去西班牙南方,我必定去海蕾斯(Jenez)吃海鲜。那边有新鲜活大虾,用海水煮海虾,鲜嫩无比;又有小鱼大煎饼,香脆可口。在英国我就要吃点心饮茶,既可减肥又价廉物美,想不到中华食文化还有与欧洲食文化相通的地方。

 

注解:
Tapas -小碟
Coto de Doñana - 是南方 Andalucia 有名的旅游胜地
饮茶 - 广东点心

 

 

Lucia Law 女士:

当你对其他文化了解越多,你就越会意识到我们彼此之间 “相似多于相异”。这个道理当然也适用于食物,Tapas 与点心就是一个很好的例子。

“Tapas” 这个词源自西班牙动词 “tapar”,意为 “遮盖”;而吃 Tapas 的传统据说起源于西班牙国王阿方素十世(King Alfonso X of Castile,1221-1284)。传说中,这位国王一度龙体抱恙,依靠在正餐之间进食小菜佐酒而痊愈,遂命各酒馆必须提供小菜方可沽酒。

而据另一种传说,最原始的 Tapas 其实是安达鲁西亚地区(Andalucia)酒馆里的发明。酒客在啜饮雪利酒(sherry,或译些厘酒)的间隙,为防苍蝇坠入酒液,每以面包片或肉片遮盖杯口。肉片通常是火腿或西班牙辣香肠(chorizo)的切片,这些咸肉吃后容易口渴,因此酒保和餐馆老板就创出品种繁多的下酒小菜。此举不但促进雪利酒的销量,还使 Tapas 逐渐获得与雪利酒平起平坐的地位。

伴随着西班牙的历史进程,在多种异文化的影响下,Tapas 吸收了这些文化所引入的原料而不断发展。罗马人的入侵为西班牙人带来了油橄榄,公元八世纪北非摩尔人(Moors)的入侵带来巴旦杏、柑橘和香料,而新大陆的发现则使番茄、甜椒、辣椒、玉米和马铃薯得以进入西班牙。

今天,除了两者均使用虾、猪肉、内脏、辣椒等原料之外,Tapas 与点心的相似之处还在于:它们都是人们与亲友一边闲谈一边享用的精致小点。这正好阐明了我所发现的西班牙文化与中国文化之相同根基:家庭、朋友与美食。与你所爱之人相聚,和他们一同赞颂美食,这两者哪样排第一位其实并不重要。

 

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Por Lucia Law:-

Cuanto más se aprende sobre otras culturas, más te das cuenta de que son "más iguales que diferentes". Esto ciertamente se aplica a los alimentos y un buen ejemplo son las tapas y dim sum.p

La palabra "tapas" viene del verbo español "tapar" lo que significa cubrir. Dicen que la tradición de tapas comenzó cuando el rey Alfonso X de Castilla se recuperó de una enfermedad  bebiendo vino con platos pequeños entre comidas. Después de recuperar su salud, el rey ordenó que a las tabernas no se les permitiría servir vino a los clientes a menos que fuera acompañada de un aperitivo o "tapa".

Otros dicen que las tapas originales eran las rebanadas de pan o la carne que los bebedores de jerez en las tabernas de Andalucía usaban para cubrir sus vasos entre sorbos para evitar que las moscas cayesen dentro de la bebida. La carne utilizada para cubrir el jerez era normalmente jamón o chorizo, que son muy salados y activaban la sed. Debido a esto, los camareros y dueños de restaurantes comenzaron una variedad de bocadillos para servir con vino de Jerez, aumentando así sus ventas de alcohol. Finalmente llegaron a ser tan importantes como el jerez.

Tapas han evolucionado a través de la historia española por la incorporación de ingredientes e influencias de diferentes culturas. España fue invadida por los romanos, quienes introdujeron el olivo. La invasión de los moros del norte de África en el siglo octavo trajo almendras, cítricos y especias aromáticas. El descubrimiento del Nuevo Mundo trajo la introducción de tomates, pimientos y chiles, maíz y papas.

Los ingredientes que están presentes en las tapas y el dim sum son los calamares, platos de cerdo, callos, pimientos, etc.

Las similitudes son que se come pequeños bocados de comida que se disfruta mientras se charla con sus amigos y familiares. Que nos lleva a lo que he descubierto son los fundamentos de las culturas española y china: la familia, amigos y la comida. Reunirse con seres queridos para celebrar la comida, o el estar juntos no importa lo que es lo primero.

 

Authors 作者

 

drchanDr Cheng Chan was born in Shanghai; his origin home town is Taizhou, in the Jiangsu Province in China.

He graduated from Shanghai Nanyang Model Middle School in 1947 and Shanghai Aurora University in 1951. He enrolled in Paris University in 1952, and received his ‘Doctor en Droit’ degree in International Law in 1954. During this time, he attended a summer course at ‘School of International Court of Justice ‘ in De Hague Holland and received a certificate in 1953. He enrolled the University of London (UCL) to work on International Law research in London till 1956, and then he went to West Germany to start his business career in Import/Export trading and property investments, etc.  He has become the most successful Chinese in property investments in Spain at that time. In the meantime, he has been nominated by his government to enter ‘Escula Deplomatica Espana’ in Madrid in 1962; he successfully received his diploma in 1964.

He moved to London in 1967. He has been elected the president of the Overseas Chinese Association UK in 1986. He has been invited by Chinese, British and Hong Kong governments to attend The Hong Kong Handover Ceremony in Hong Kong in 1997. He has been selected into ‘The World Most Distinguished Overseas Chinese Album’.

He was appointed to be the Honorary Director of Committees and Visiting Professor in Nanjing University in 1997, the President of China Re-unification Society in UK in 2000, The Overseas Member of CPPCC, Adviser of All China Federation of Returned Overseas Chinese and the Director of Committees of China Council for the Promotion of Peaceful National Reunification, The Committee Member of Overseas Exchange Association of Overseas Chinese Affairs Office of the State Council, and Honorary Doctor in Law of West London University.

Docteur en Droit.
Hon. Guest Professor of Nanjing University
Hon. Director of the Board of Trustees of Nanjing University
Hon. President of Chinese Education Foundation in China
Hon. President of Association for the Promotion of Chinese Education in UK
Overseas Member of CPPCC


SherryKueiChanMrs Sherry Kuei-Chan was born in Nanjing in 1948; her father’s hometown is from Shanghai. The family went to Taiwan in 1949. She grew up in Taipei. She speaks Mandarin, Shanghai, Taiwanese, Cantonese and English.  She was in Import/Export trading business.  She moved to Hong Kong and as continued working in China trading business.  A strong Chinese culture discipline influenced by her mother who often took her and her sister to the theatre for Chinese opera (Yueju), Peking opera, Mandarin plays and movies. From there she has learnt a lot of Chinese history and arts knowledge.

She used to enjoy spending time wondering around Antique markets and shops, collected not only Chinese but also European antiques objects, paintings, porcelains, furniture, etc.  Then decorated them everywhere in the house as if she is living way back in the ancient history.

She has married to Dr Cheng Chan (also from Shanghai origin) and lives in London.

Both of them are actively promoting in exchange Chinese Traditional Culture and Western Culture, as nowadays we all live in the globalizing world.


lucia thumbnailLucia Law, married to Ricky Law with two children: Melissa, who is twenty-four years old, and Alex, twenty.  Head of Modern Languages at a private school, teaches Spanish and French.  Three years ago trained as a natural nutritionist which is now her big passion.  Very interested in food and making people think about what they eat and how it affects them.  Loves Spanish and Chinese food.  Recently acquired an allotment and has enjoyed growing organic fruit and vegetables and would recommend this hobby to anyone who enjoys being out in nature.

November 2011

 

 

單聲博士生於上海祖籍江蘇省泰州。1947 年畢業於上海南洋模範中學,1951 年畢業於上海震旦大學,1952 年入巴黎大學,1954 年取得巴黎大學國際法博士學位。同年被邀請赴倫敦大學 UCL 研究國際法,後弃學從商,在西德、西班牙之間經營進出口貿易、旅游事業、房地産投資,六十年代已成爲西班牙最成功華人地産商。在經商期間,1960 年獲得國家保送進入馬德里 ‘西班牙外交學院’ ,1962 年取得畢業文憑。1967 年定居倫敦。1986 年被推選爲英國華僑協會會長。1997 年被中英港三方政府同時邀請,以嘉賓身份,出席香港回歸盛典。1992 年被錄入 “世界華人名人錄” ,同年被聘爲南京大學名譽校董及客座教授。2000 年被全英 202 個僑團推選爲 ‘全英華人華僑中國統一促進會’ 總會長至今。2005 年被甄選爲全國政協海外委員,全國中華歸國僑聯特聘顧問,中國和平統一促進會理事,國務院僑辦海外交流協會常務理事及榮獲西倫敦大學榮譽法學博士等多項榮 譽職位連任至今。

法國巴黎大學國際法學博士,英國西倫敦大學榮譽法學博士
中國南京大學客座教授
中國南京大學名譽校董
華僑教 育基金會名譽會長
英國中文教育促進會榮譽會長
全國政協海外列席委員

 

單桂秋林,祖籍上海,1948 年生於南京,1949 年至 1975 年在臺灣臺北成長,求學工作。精通普通話、上海話、閩南話、廣東話及英語等。

在德商、美商駐台分公司擔任英文秘書工作及進出口國際貿易多年。1975 年赴香港定居,並加入中國貿易部門,專做由歐美進口到中國免稅商品,醫療器材設備等項目,故經常出差到中國各地。
 
業餘興趣:年輕時喜愛游覽香港的古玩店及歐洲各地小村莊的古董店,收藏流失在海外的中國藝術文物與古代傢具等,並佈置在家居生活裏,可以感受到活在當年的歷史中,因爲從小母親帶她和妹妹經常去看戲,越劇、京劇、話劇、電影以及各類舞蹈等,“四維” 禮義廉耻、“八德” 忠孝仁愛信義和平,很多做人的大道理都是從這樣的中華傳統文化歷史故事裏薰陶出來的。

如今,身居海外近四十年,把這些中國的優良傳統文化不但要保留下來,而且要活在日常生活當中,還是要做一個傳統的中國人。當然西方的經典傳統文化及他們較開放性、創新性的西方思維也是值得我們向他們學習,做個世界公民,因爲現在已經生活在同一個地球村了。

 

Lucia Law 與羅繼剛結婚後孕育了兩個孩子:二十四歲的Melissa 和二十歲的Alex。她在一所私立學校教授西班牙語和法語,是該校現代語言課程的主任。三年前,Luica 接受培訓成為一名自然營養師;現在營養學是她的一大愛好。 Lucia 對食物極有興趣,也喜歡讓人們思考他們吃的東西如何影響自身。她喜歡西班牙餐和中餐。最近獲得一小塊園地的她,非常享受種植有機水果與蔬菜的樂趣,並把這個愛好推薦給其他喜歡大自然的人。

2011 年 11 月

 

 

单声博士生於上海祖籍江苏省泰州。1947 年毕业於上海南洋模范中学,1951 年毕业於上海震旦大学,1952 年入巴黎大学,1954 年取得巴黎大学国际法博士学位。同年被邀请赴伦敦大学 UCL 研究国际法,后弃学从商,在西德、西班牙之间经营进出口贸易、旅游事业、房地产投资,六十年代已成为西班牙最成功华人地产商。在经商期间,1960 年获得国家保送进入马德里 ‘西班牙外交学院’ ,1962 年取得毕业文凭。1967 年定居伦敦。1986 年被推选为英国华侨协会会长。1997 年被中英港三方政府同时邀请,以嘉宾身份,出席香港回归盛典。1992 年被錄入 “世界华人名人錄” ,同年被聘为南京大学名誉校董及客座教授。2000 年被全英 202 个侨团推选为 ‘全英华人华侨中国统一促进会’ 总会长至今。2005 年被甄选为全国政协海外委员,全国中华归国侨联特聘顾问,中国和平统一促进会理事,国务院侨办海外交流协会常务理事及荣获西伦敦大学荣誉法学博士等多项荣 誉职位连任至今。

法国巴黎大学国际法学博士,英国西伦敦大学荣誉法学博士
中国南京大学客座教授
中国南京大学名誉校董
华侨教 育基金会名誉会长
英国中文教育促进会荣誉会长
全国政协海外列席委员

 

单桂秋林,祖籍上海,1948 年生于南京,1949 年至 1975 年在台湾台北成长,求学工作。精通普通话、上海话、闽南话、广东话及英语等。

在德商、美商驻台分公司担任英文秘书工作及进出口国际贸易多年。1975 年赴香港定居,并加入中国贸易部门,专做由欧美进口到中国免税商品,医疗器材设备等项目,故经常出差到中国各地。
 
业余兴趣:年轻时喜爱游览香港的古玩店及欧洲各地小村庄的古董店,收藏流失在海外的中国艺术文物与古代家具等,并布置在家居生活里,可以感受到活在当年的历史中,因为从小母亲带她和妹妹经常去看戏,越剧、京剧、话剧、电影以及各类舞蹈等,“四维” 礼义廉耻,“八德” 忠孝仁爱信义和平,很多做人的大道理都是从这样的中华传统文化历史故事里熏陶出来的。

如今,身居海外近四十年,把这些中国的优良传统文化不但要保留下来,而且要活在日常生活当中,还是要做一个传统的中国人。当然西方的经典传统文化及他们较开放性、创新性的西方思维也是值得我们向他们学习,做个世界公民,因为现在已经生活在同一个地球村了。

 

Lucia Law 与罗继刚结婚后孕育了两个孩子:二十四岁的 Melissa 和二十岁的 Alex。她在一所私立学校教授西班牙语和法语,是该校现代语言课程的主任。三年前,Luica 接受培训成为一名自然营养师;现在营养学是她的一大爱好。Lucia 对食物极有兴趣,也喜欢让人们思考他们吃的东西如何影响自身。她喜欢西班牙餐和中餐。最近获得一小块园地的她,非常享受种植有机水果与蔬菜的乐趣,并把这个爱好推荐给其他喜欢大自然的人。

2011 年 11 月

 

 

Translator 譯者

 

Meiling Sun (English tanslation for Dr Cheng Chan & Mrs Sherry Kuei-Chan's article)

I have a BSc (Hons) Psychology (Open), however, I have not engaged in the profession I studied for but focussed on my passion in interpreting and translation work.  I was brought up in Singapore thus was fortunate to have adopted English, Mandarin, Hokkien, Cantonese, Teowchew at a young age.  I studied French for five years and presently I am at the Advanced level for Spanish.  I have worked for many different organizations in relation to interpreting work, for instance Prestige Network, CHIC (Chinese Health Information Centre - a charity), Language Empire, Applied Language Solutions etc.  As a result, I went to many different venues, for instance hospitals, health centres, probation offices, police stations and also in April 2009, I interpreted for Christian Dior in the Trafford Centre between an internationally well-known make-up artist, English/Spanish speaking colleagues and their clients.  I also interpreted for a cross-Atlantic Taiwanese Professor in connection with another BBC radio programme.  In addition, I also co-translated the history of Weihaiwei from Chinese into English for publication as well as translating the biography of Dr Chan that is still in progress.

 

孫美玲 (單聲博士、桂秋林女士 文章英譯本)

本人擁有心理學學士學位,但並未入行我所修專業,卻一直衷於我熱愛的口譯和筆譯工作。我在新加坡長大,因此有幸從小就接受了英語、普通話、客家話、廣東話、潮州話多種語言。我還學過五年法語,現在西班牙語也達到了高級水平。我曾在多個機構從事過翻譯工作,如Prestige Network, CHIC (華人健康資訊中心--慈善團體), Language Empire, Applied Language Solutions等。 因此,我到過諸如醫院、醫療中心、感化院、警察局等各種場所。2009年4月我還被迪奧(Christian Dior) 公司指派到Trafford Centre為一名國際知名化妝師,講英語/西班牙語的工作人員及其客戶進行現場翻譯。我還為與BBC電臺節目有關聯的一位跨大西洋的臺灣教授擔任翻譯。另外,我與他人合作將威海衛的歷史從中文翻譯成英文,並出版。同時,我正在翻譯單聲博士的自傳。


孙美玲(单声博士、桂秋林女士 文章英译本)

本人拥有心理学学士学位,但并未入行我所修专业,却一直衷于我热爱的口译和笔译工作。我在新加坡长大,因此有幸从小就接受了英语、普通话、客家话、广东话、潮州话多种语言。我还学过五年法语,现在西班牙语也达到了高级水平。我曾在多个机构从事过翻译工作,如Prestige Network, CHIC (华人健康信息中心--慈善团体), Language Empire, Applied Language Solutions等。 因此,我到过诸如医院、医疗中心、感化院、警察局等各种场所。2009年4月我还被迪奥(Christian Dior) 公司指派到Trafford Centre为一名国际知名化妆师,讲英语/西班牙语的工作人员及其客户进行现场翻译。我还为与BBC电台节目有关联的一位跨大西洋的台湾教授担任翻译。另外,我与他人合作将威海卫的历史从中文翻译成英文,并出版。同时,我正在翻译单声博士的自传。

 

 

Jiali Xu (Chinese translation for Lucia Law's article)

Project Coordinator. Majored in Chinese Language and Literature, Writing, Folk Literature, and Anthropological Research Methods. With a particular interest in folk culture, she has participated in research projects of Lingnan area (i.e. the south of the Five Ridges), and wrote papers about Cantonese food culture, custom and etiquette, etc.

 

徐嘉莉(Lucia Law 女士 文章中譯本)

本項目協調員。教育背景:中國語言與文學、中國現當代文學(寫作學與民間文藝學方向)、人類學研究方法。對民間文學和民俗事象有濃厚興趣,除參與數個嶺南民俗課題的研究與編撰工作外,亦著有論文探討廣東飲食文化、禮俗文化等。

 

徐嘉莉 (Lucia Law 女士 文章中译本)

本项目协调员。教育背景:中国语言与文学、中国现当代文学(写作学与民间文艺学方向)、人类学研究方法。对民间文学和民俗事象有浓厚兴趣,除参与数个岭南民俗课题的研究与编撰工作外,亦著有论文探讨广东饮食文化、礼俗文化等。