代写ECTB60H3S LEC01 and LEC02, Summer 2024 Agri-Food, Cultures, and Translation帮做R语言

ECTB60H3S LEC01 and LEC02, Summer 2024

Agri-Food, Cultures, and Translation

Critical Translation Reviews 1-2

(8% of the course for each review)

Due at any time on Friday, June 14, 2024

Guidelines:

[1] My weekly reviews are for your reference, but do better as you have group members for discussion.

[2] Be critical, but support your criticism by providing your translation.

Group No.:

Group members:

(Class No., last name, first name, Chinese name – per the class list)

Critical Translation Review 1:

Why the Chinese Don’t Have Dessert

IN TRENDY SAN FRANCISCO, the latest hip dessert is ice cream made with unusual flavors, like the banana-bacon ice cream served at Humphry Slocombe down on Twenty-Fourth Street. Bacon has been appearing on all sorts of desserts for some time now: bacon brownies, candied bacon, bacon peanut brittle. The donut shop down the street even has bacon-maple donuts. Now I’m sympathetic to the argument, made most persuasively by Janet, that bacon makes everything better. But I think that’s not the only reason for bacon’s dessert popularity: there’s something else going on that’s causing the hipster trend for all these bacon desserts. To solve the mystery, let’s begin by tracing dessert back to its early origins.

Critical review and retranslation where needed:

Critical Translation Review 2:

Macaroni and Cheese

Macaroni and cheese is a dish consisting of cooked elbow macaroni and white sauce with some cheese added.

Macaroni and cheese is one of the most popular – if not the most popular – American comfort foods. Nearly every soul food cookbook and many Southern cookbooks have recipes for the American favorite, with few differences from one to the next.

Some believe the dish was created by founding father Thomas Jefferson, known for his great interest in food. In 1787, Thomas Jefferson returned from his tour as minister to France. He brought back a pasta machine acquired in Italy. He proceeded to invent a better pasta machine and undoubtedly many recipes as well. In documents in the Library of Congress, one guest reports dining on “a pie called macaroni”, an early version of what we know as Baked Macaroni and Cheese. The macaroni was cooked until almost done, then combined with melted butter, salt, and grated white or yellow cheese and put it in the oven for 15 minutes or more.

Homemade macaroni and cheese can be a simple layering of cooked macaroni, shredded (or sliced) cheese and salt and pepper, or it can be made with a white sauce-cheese base, topped with more cheese and buttered crumbs before baking. This ever-so-humble dish is delicious and satisfying as is, but you can jazz it up with the addition of chopped vegetables, meat, fish or poultry, or your favorite herbs or spices.

Critical review and retranslation where needed: