Items related to The Eater's Guide to Chinese Characters
Discusses the characters of the Chinese language and explains how to read and understand restaurant menus written in Chinese
"synopsis" may belong to another edition of this title.
Review:
"If you frequent Chinese restaurants that serve a mostly Chinese clientele, you''ll enjoy wrestling with this book. If you''re planning a trip to mainland China, don''t leave home without it."
"With this book, and minimal devoted study, you can eat what the rest of the Chinese world orders with impunity. . . . His system is innovative and pure genius, and relatively simple to understand once you get the hang of it. . . . Our copy will laways be with us if there''s a chance that we might be eating Chinese."
"If you want to eat the way the Chinese do when you are in Chinatown but have no familiarity with Mandarin or Cantonese, how do you face the untranslated lists of dishes posted on walls or menus? The Eater''s Guide to Chinese Characters, by James D. McCawley, a paperback edition of a book first published in 1984, could help. . . . In the end, you might be able to tell whether those stuffed buns are baked or steamed, and whether something called thinken legs is really chicken feet. Chinese characters are often more specific in describing dishes, and English translations are error prone. For example, a dish called Two Crisp in English is actually pig tripe and dried squid. The book also has a rudimentary guide to pronounciation." -- Florence Fabricant "New York Times" (05/26/2004)
"Unlike some of the rest of us, McCawley can enter a Chinese restaurant secure in the knowledge that his digestion will not be impaired by the frustration of watching Chinese customers enjoy some succulent marvel whose name the management has not bothered to translate. . . . McCawley does not spend half the meal staring at his neighbor's bean curd with that particularly ugly combination of greed and envy so familiar to--well, to some of the rest of us. . . . McCawley endeavors to free the non-Chinese-speaking eater forever from the wretched constriction of the English menu."
Calvin Trillin, "New Yorker"--Calvin Trillin "New Yorker "
Unlike some of the rest of us, McCawley can enter a Chinese restaurant secure in the knowledge that his digestion will not be impaired by the frustration of watching Chinese customers enjoy some succulent marvel whose name the management has not bothered to translate. . . . McCawley does not spend half the meal staring at his neighbor s bean curd with that particularly ugly combination of greed and envy so familiar to well, to some of the rest of us. . . . McCawley endeavors to free the non-Chinese-speaking eater forever from the wretched constriction of the English menu.
Calvin Trillin, "New Yorker"--Calvin Trillin "New Yorker ""
About the Author:
"With this book, and minimal devoted study, you can eat what the rest of the Chinese world orders with impunity. . . . His system is innovative and pure genius, and relatively simple to understand once you get the hang of it. . . . Our copy will laways be with us if there''s a chance that we might be eating Chinese."
"If you want to eat the way the Chinese do when you are in Chinatown but have no familiarity with Mandarin or Cantonese, how do you face the untranslated lists of dishes posted on walls or menus? The Eater''s Guide to Chinese Characters, by James D. McCawley, a paperback edition of a book first published in 1984, could help. . . . In the end, you might be able to tell whether those stuffed buns are baked or steamed, and whether something called thinken legs is really chicken feet. Chinese characters are often more specific in describing dishes, and English translations are error prone. For example, a dish called Two Crisp in English is actually pig tripe and dried squid. The book also has a rudimentary guide to pronounciation." -- Florence Fabricant "New York Times" (05/26/2004)
"Unlike some of the rest of us, McCawley can enter a Chinese restaurant secure in the knowledge that his digestion will not be impaired by the frustration of watching Chinese customers enjoy some succulent marvel whose name the management has not bothered to translate. . . . McCawley does not spend half the meal staring at his neighbor's bean curd with that particularly ugly combination of greed and envy so familiar to--well, to some of the rest of us. . . . McCawley endeavors to free the non-Chinese-speaking eater forever from the wretched constriction of the English menu."
Calvin Trillin, "New Yorker"--Calvin Trillin "New Yorker "
Unlike some of the rest of us, McCawley can enter a Chinese restaurant secure in the knowledge that his digestion will not be impaired by the frustration of watching Chinese customers enjoy some succulent marvel whose name the management has not bothered to translate. . . . McCawley does not spend half the meal staring at his neighbor s bean curd with that particularly ugly combination of greed and envy so familiar to well, to some of the rest of us. . . . McCawley endeavors to free the non-Chinese-speaking eater forever from the wretched constriction of the English menu.
Calvin Trillin, "New Yorker"--Calvin Trillin "New Yorker ""
James D. McCawley (1938-1999) was the Andrew MacLeish Distinguished Service Professor of Linguistics and East Asian Languages at the University of Chicago.
"About this title" may belong to another edition of this title.
- PublisherUniv of Chicago Pr
- Publication date1984
- ISBN 10 0226555909
- ISBN 13 9780226555904
- BindingHardcover
- Rating
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