法文的定義與歐洲甜點的發展歷史出發Ying C. 一匙甜點舀巴黎在Facebook 的評價

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關於法文的定義與歐洲甜點的發展歷史出發在 Ying C. 一匙甜點舀巴黎 Facebook 的最佳解答

法文的定義與歐洲甜點的發展歷史出發在 Ying C. 一匙甜點舀巴黎 Facebook 的最佳解答

2019-08-31 10:30:00 有 381 人按讚

[Keywords / #法式甜點關鍵詞] 糕點、甜點、下午茶，到底誰是誰？/ Pâtisserie, dessert, and goûter, who's who? (for English, please click "see more")

糕點、甜點傻傻分不清楚？沒關係，你不孤單！

這陣子讀了點書、做了一些小小的研究，想要把一些心得分享出來，讓大家對法式甜點的概念能夠更清晰。關鍵詞系列第一篇，我們來看看那些在中文世界裡經常混在一起的名詞：糕點、甜點，你知道它們到底哪裡不一樣嗎？

🔖「由於東西方的甜點製作方法、用餐習慣與發展脈絡完全不同，#中文中非常缺乏能夠明確定義與對照西方甜點的詞彙，所以經常在翻譯時左支右絀、模糊不清，例如不管是「biscuit」還是「cake」或是「gâteau」都可能被翻為「蛋糕」。...在這篇文章中，我試著從 #法文的定義與歐洲甜點的發展歷史出發，簡要解釋「#pâtisserie」與「#dessert」的不同，並說明目前中文世界中常見的詞彙用法，最後和大家分享法式甜點中下午茶「#goûter」的來源，以及這個法國人童年的甜美回憶，如何悄悄地推動現代法式甜點的發展。」

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The difference between "pasty" (pâtisserie) and "dessert" (dessert) could be very vague sometimes. Sometimes they are interchangeable, sometimes not. It is even more difficult to distinguish them in Chinese-speaking world as having pastries or desserts is not as institutionalized as in France (or in Western culture in general) and the way of making them is non-identical. It could cause some problems when translating / reading / comprehending texts in different languages.

In this article, I look into the brief history of French pastries and the definition of vocabularies of these two words. Then I try to figure out how they could be differentiated and when they seem to include each other. I also talk about "goûter", the French word for "afternoon tea", and how it got influenced by the five-o'clock fashion originated in the UK. Click on the link below to find out more (the post is written in Chinese).

#yingspastryguide #frenchpastrykeywords #yingc

Tags: 法文的定義與歐洲甜點的發展歷史出發法式甜點關鍵詞中文中非常缺乏能夠明確定義與對照西方甜點的詞彙 pâtisserie dessert goûter yingspastryguide frenchpastrykeywords yingc

Ying C. 一匙甜點舀巴黎

About author

高端甜點師轉身，華文世界首位以系列深度專文拆解法式甜點奧祕的作者。歷經巴黎米其林星級廚房 Le Meurice、Saint James Paris 及知名甜點店 Carl Marletti 等嚴格淬煉，擁有法國專業甜點師資格認證。著有《法式甜點學》、《巴黎甜點師Ying的私房尋味》、《Paris for the Sweet Tooth》；譯有《人氣甜點師的新穎傳統甜點藝術》。長期為商業周刊、國內外雜誌、以及 BIOS Monthly、博客來OKAPI 等媒體撰寫甜點專欄。常居巴黎，是當地社群媒體界知名意見領袖（Instagram @applespoon）。持續第一手引介與開拓法式甜點的專業知識與趨勢，攝影作品亦散見國際媒體。畢業於「廚藝界的哈佛」Ferrandi 高等廚藝學校。在成為甜點人之前是行銷人與社會學家，擁有台大商研所、荷蘭 Utrecht University 社會研究雙碩士學位與數年國際品牌行銷經歷。 Ying C. is the first author to introduce the aesthetics of fine French pastry to the Chinese-speaking communities. Her in-depth analysis inspires her readers to embrace the world's latest pastry trends and the many facets of pastry making with appreciation. Former marketer and sociologist turned pastry chef, Ying continues to share the key to understanding pastries with remarkable photography via her blog and instagram. She writes for Business Weekly Taiwan and several online media, such as BIOS Monthly, Every little d, and OKAPI.books.com. She is the author of L’Art de la pâtisserie française, Ying’s Favorite Addresses in Paris, Paris for the Sweet Tooth and the translator of Opéra (Traditional Chinese version). Ying graduated from Ferrandi Paris, a renowned French school dedicated to culinary arts. She holds a French professional pastry chef certificate (CAP pâtissier) and boasts experience with Michelin chefs and some of the most prestigious Parisian pastry shops.

零時差深度評析世界甜點趨勢、拆解法式甜點奧秘。