Professor WEN Xiuying Professor WEN Xiuying

欢乐中国美食行

Chinese Cuisine Culture Seminar Held at Scottish Confucius Institute for Business and Communication

  527日,苏格兰商务与交流孔子学院举办了以“中国饮食文化”为主题的开放日活动,来自爱丁堡及赫瑞瓦特大学师生员工近40人参加了本次活动。

  “筷子,古时称‘箸’,和‘住’同音,表示停止。吴中一带的船家忌讳其音,害怕抛锚停住,于是改称“快儿”,意为让船快行,随后逐渐流传开来。筷子乃竹木所制,久而久之,后人就在‘快’上加了个竹字头,称作‘筷子’了。”

  活动一开始,孔子学院中方院长温秀颖教授就耐心地向听众讲解中国的筷子文化。 

  筷子的使用在中国已经有3000多年的历史,所以用筷子的讲究也很多。如果筷子的摆放和使用不当的话,就会犯了中国传统文化中的忌讳。温教授一边介绍,一边演示。不仅激起了听众们的好奇心 ,在体验环节更是踊跃参与,努力用筷子夹起盘子里的葡萄往嘴里送。

  介绍完了筷子及其文化,温教授又开始向听众展示中国八大菜系的魅力。

  “唉呀,听得我感觉肚子都开始咕咕叫,口水要流出来了。”来自法国的小伙子大卫听完讲座,恨不能马上吃到美味的中国菜。

  有食欲就有动力,所以在体验做中国菜的环节,来自不同国家的听众参与兴致格外的高,纷纷帮着剁饺子馅,和面,擀皮。尽管饺子皮擀得不圆不方,包的饺子也形状不一,但一点儿也不影响包饺子的乐趣。

  来自爱丁堡的史蒂芬一家5口人也乐在在其中,最小的姑娘今年五岁,一会儿尝试擀皮,一会儿忙着和馅,认真劲儿丝毫不亚于大人们。当然,吃着自己包的饺子,感觉也是格外的鲜美。

  吃着自己包的饺子,搭配着一起参与做的麻婆豆腐、鱼香肉丝和西红柿炒鸡蛋,这些来自不同国家的人围坐在一起,品中国美食,谈中国文化。 

  本次活动也是该孔子学院两个月来系列“主题开放日”的最后一场。在此期间,他们先后举办了“中国音乐”、“中国文学”、“中国书法”、“中国绘画”和“中国饮食”五场活动。活动得到了中外方合作院校赫瑞瓦特大学和天津财经大学、苏格兰兄弟孔院及中国驻爱丁堡总领馆的大力支持。期间中外艺术家、作家、专家、学者纷纷做客孔子学院,向听众讲述中国故事,展现中国文化。活动共吸引了来自当地社区居民和赫瑞瓦特大学中外留学生、教职工近200人次前来参加。作为一个新成立的孔子学院,这些活动的举办起到了很好的宣传作用。 

On 27th May 2015, Chinese Cuisine Culture Seminar, the last of the CI Open Day Seminar Series, was held at Scottish Confucius Institute for Business and Communication, with about 40 people from Heriot-Watt University and local communities attending the event.

“Kuaizi (Chopsticks) was called 'zhu' in ancient China, a homophone for another word meaning ‘stop’. The boatmen in Wuzhong area (now referred to as part of Jiangsu province) resented its implied meaning, and called it ‘kuair’, meaning ‘fast’, instead. The new name soon became popular and widespread. Later, people added a radical meaning ‘bamboo’ on the top of the character to indicate chopsticks’ being made of bamboo.”

Professor Wen started his lecture with a vivid explanation of the origin of chopsticks.

“It has boasted of a history of 3,000 years as to the use of chopsticks in China, so it is no surprise that there are many dos and don’ts in using them. You might, for example, violate the taboos in traditional Chinese culture if setting or using the chopsticks inappropriately.” The audience’s interests were aroused by Professor Wen’s explanation and demonstration, and all felt like trying to learn the tricks of controlling the two sticks to pick grapes from the bowl up to their mouth.        

After the introduction to chopsticks, Professor Wen moved on to the eight Chinese cuisine traditions.        

“It makes me drooling and my stomach is growling, too. I wish I could have them right away.” David, a student from France, said.

Urged by the aroused appetite, all the audience devoted themselves to the cooking of Chinese dumplings and dishes. Although the wrappers were made in all sorts of strange shapes, and dumplings in various odd appearances, it did not lessen a bit of the joy of making dumplings with their own hands.

Enjoying the self-made dumplings, together with the traditional Sichuan-styled hot and spicy dishes, everyone was happy and joyful.