如果你遭遇难堪

难得出国一趟,总要尝一尝地道的异国风味,每个地方都有其特殊的料理,什么样的食物让你最难忘怀? A.南洋热辣的鸡肉咖喱B.北欧浓郁的芝干火锅C.日本雅淡的怀石料理D.美式厚实的汉堡薯条A.你无法忍受在众人面前丢脸,这种事会让你耿耿于怀。不     

在日本品味素食的境界

来到日本,我最想品尝的就是“精进料理”。所谓“精进料理”实际上是一种斋饭,纯粹用蔬菜、豆制品以及海苔制作,因而在风行素食的今天广受欢迎。而超脱食物本身,在料理背后,禅宗的意境更加引人入胜。     

怀石料理中的“旬”文化分析

怀石料理的起源与茶道密不可分。茶道由中国传入日本,饮茶之风从寺院传播到各个阶层,在室町时期的茶会上便出现了佐茶而食的怀石料理的雏形。到了安土桃山时代,为了防止空腹饮茶造成肠胃不适,同时呼应茶道追求清雅闲寂的风格,便将佐茶的餐食定为了的形式。日本作为一个岛国,森林覆盖率高,山地面积广,四季分明,属于典型的温带海洋性气候。在这样的环境中繁衍生息的日本人,形成了对季节的纤细而敏锐的感受力,衍生出了日本的"旬"文化。在和食中,怀石料理尤注重季节感。     

东京

日本料理日式料理非常丰盛,这种丰盛不是指量,而是指品种,大大小小的碗、碟、杯,装了各式各样的食物,包括蔬菜、肉类、主食等等,精致,丰富,但绝不浪费。日本菜本来就素淡,量又不大,似乎更符合现代人的健康需要。     

小小拉面店美味

小小拉面馆今日请来了三位声优:神奈川的千叶进步、井上和彦,福冈的山口胜平。让他们为我们讲解日本拉面的做法吧。鼓掌～拉面,日文发音“Ramen”,是在日本最常见的大众料理之一,也是我非常喜欢的食物之一。在做日本拉面之前,先了解一下日本拉面相关的知识吧。     

浅谈日本的“马刺”文化

说到日本料理的代表,一定是寿司和刺身,其中刺身更是最出名的日本传统食物。同样,生吃也是日本饮食文化中非常重要的饮食烹调的方法。谈到刺身,一般会联想到将鱼(多数是海鱼)、乌贼、虾、章鱼、海胆、蟹、贝类等肉类利用特殊刀工切成片、条、块等形状,蘸着芥末、酱油等佐料,直接生食。其实,生鱼片不仅仅指鱼,还包括牛肝、马肉等我们平时接触比较少的食材。在此,本文通过对马肉刺身的起源及发展历史进行简单介绍,来分析日本的"马刺"文化。     

日本“拉面”杂说

日本式的"拉面",是近代日本的产物,源于中国的汤面而最后演变成了具有浓郁日本风味的面类食物,是一种结合了中国和日本诸多食文化元素后形成的独特的食品,是日本将外来食物日本化的一个典型。从"拉面"形成的历史以及它的现状可以看出日本人对食物的嗜好倾向和近代日本人对外来文化的态度。     

刺身与日本文化

刺身是日本著名料理。它既是日本人口中的美味、日本人眼中的艺术品,又是日本文化的传承,更引起了舌尖上的"战争"。对于日本刺身究竟意味着什么?本文从上述几个方面以刺身为中心进行分析研究。     

从《料理仙姬》看日本人的饮食文化

系统介绍日本人传统的饮食习惯及日本料理的精细、美观和日本人的"职人精神",传达了师傅传达的不只是厨艺,料理也等于处世之道的理念,找寻其中欲表达的日本传统文化。同时探讨随着时代发展传统文化必然受到时代洪流的冲击,在这种冲击下日本人的表现同样引发我们对中国传统饮食文化的思考。     

日本饮食的季节感

传统的日本料理以体现食材的原味为旨趣,而且非常重视春夏秋冬的季节感,不管是食物的颜色、形状,还是器皿的材质、装饰,甚至是饮食的空间环境都着力于与当季时令相适宜。日本人的季节观在日式点心、清酒、日本茶、鱼料理等方面的体现尤为突出。     

论谷崎润一郎作品的“臻美”追求及其特质

谷崎润一郎是日本唯关主义文学流派的代表作家,其作品宣扬一种世纪末的颓废思想,通常都无视思想、感情或精神而注重强调绝对官能主义,充满了光怪陆离的情节和绮丽的色彩。都是因为作家在西方唯美主义思想的影响下对一种绝境般的“臻美”的追求而形成。体现了谷崎作品既推崇西方唯美主义思想,又深深植根于日本民族文化中,是西方唯美追求与日本本土唯美传统的结合。     

川端康成的《古都》与沈从文的《边城》

川端康成对日本传统美的追溯,促成了其作品洋溢着浓郁的日本传统气息;沈从文对故乡的热爱,造就了其乡土文学作品中浓厚的乡土色彩。两个不同流派的作品,却给人类似的感受：浓浓的地域风味,沉重的悲美情调。     

论日本演歌的发展历程

演歌的曲调悠扬婉转,旋律忧伤哀怨,歌词寓意深刻,别具日本风情。在演歌发展的100多年历史里,经历了创生期,鼎盛期和衰退期。它的盛衰与日本的时代变迁密切相关,也反映了随着时代变迁日本民众审美观的变化。     

运用文化背景知识进行教学的尝试

在学习一门外语的时候,刚开始许多东西我们还意识不到。语言和使用该语言的民族、国家、以及它的文化都有着密切的关系。因此在学习外语时,不仅仅是学习语言本身,更重要的是通过学习该国家的文化增强对语言的学习。所以在日语的教学中,灵活使用教材中的故事和传说,加强对文化的介绍,能使学生学习外语语言的趣味性更强。     

浅析中日文“可怜”一词的异同

众所周知,语言是文化的载体,文化是语言的轨道。不同语言所具有的指称和反映事物的方式体现了不同的文化心理。因此,我们在语言学习中,很难找到某两个词在意义和用法上是完全——对应的。本文选取日语的[かゎぃぇぅ]和汉语的“可怜”两个词,从词性、词义、组句功能、色彩、使用限制等方面通过用例加以分析,找出其相同点和不同点,尤其针对其不同点,进行了详细的分析说明,并从社会文化心理、思维特点方面探讨造成这种差异的根源。     

被压抑的写实主义——抗战时期北京诗坛的一个侧面

由于受到日本侵略者在政治和文化等方面的严酷控制,抗战时期的北京诗坛难以形成如国统区和解放区那样以爱国主义为旨归的大众化写实主义诗潮,但也出现了李景慈等人对大众化写实主义诗风的积极倡导。高深、吕奇等少数诗人,则在侵略者的文化控制政策下,或者以沉郁悲凉的诗笔见证了那一段民族的痛史,或者以充满大地气息的文字针对民族的苦难抒发反思性的呐喊,为抗战时期的北京诗坛留下了值得重视的作品。     

The effect of nonnutritive satiation on the learning of a flavor preference by rats

On each day of training in Experiment 1, hungry rats were given one flavored saccharin solution followed by a differently flavored saccharin solution. The rats drank more of the first flavor during training, but preferred the second flavor in a subsequent choice test. In Experiment 2, the two flavored saccharin solutions were provided on alternate days, with one flavor being preceded by nothing and the other flavor by plain saccharin. The rats drank more of the flavor preceded by nothing during training, but preferred the other flavor in a subsequent choice test. These results suggest that a state of nonnutritive satiation can reinforce a flavor preference.     

几种常见腌菜的风味的研究概况

腌菜的风味主要是由制作腌菜的各种原料的风味物质及其发酵后产生的风味物质共同作用所形成。本文对几种常见腌菜原料的风味物质及其发酵产物进行了综述,从而为模拟各种腌菜风味增强剂提供理论依据。     

An exposure effect opposes flavor-nutrient learning

When a caloric substance is followed by a flavored substance, preference for the flavor that followed the calories can increase because of a flavor-nutrient association. We showed here that this effect is opposed by a fullness effect: consuming the caloric substance itselfreduces-consuniption of the flavor that follows. Because consumption of this flavor was less than consumption of a flavor that was given alone, there was a reduced preference for the flavor that followed the calories—an effect opposing flavor-nutrient learning. The preference for the flavor that was given alone and consumed in greater amounts seems to be due to exposure per se and is not a result of contrast. When the amount of the flavor given alone was directly controlled so that it was one half the amount of the flavor that followed the calories, preference for the flavor following the calories was no higher than when consumption of the two flavors was equal. Thus, exposure can interfere with flavor-nutrient learning, but does not enhance it.     

Posttraining flavor exposure in hungry rats after simultaneous conditioning with a nutrient converts the CS into a conditioned inhibitor

The present study investigated the decrement in nutrient-based conditioned flavor preference found in hungry rats exposed to a flavor following simultaneous flavor–sucrose conditioning while thirsty. Although a significant decrease in preference was found in the experimental group in each experiment, there was no evidence of either spontaneous recovery (Experiment 1) or reinstatement (Experiment 2). In addition, posttraining flavor exposure weakened the original flavor–sucrose association (Experiment 3). These results suggested that the flavor–US association might have been impaired after posttraining flavor exposure. Two further experiments assessed whether the flavor acquired the properties of a net inhibitor, using the retardation and summation tests for conditioned inhibition. Experiment 4 revealed that the flavor suffered retardation when retraining was conducted after the exposure phase. In Experiment 5, the target flavor decreased the preference shown for a different flavor previously paired simultaneously with sucrose when both were presented forming an unreinforced compound in the summation tests. None of these effects was found in a control group, which had received serial flavor → nutrient presentations during training. Together, these results suggest that a flavor simultaneously paired with sucrose acquires the properties of a net inhibitor when it is subsequently presented outside the compound to hungry animals.