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A Birthday Book for Brother Stone：For David Hawkes, at Eighty瘋狂驚喜

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內容簡介: 博客來網路書局David Hawkes, described by a distinguished fellow sinologist as ”the best living translator in our field, as well as one of the nicest people to have graced our profession”, celebrates his eightieth birthday this year (2003). In this unusual and varied Birthday Book (a Festschrift with a difference), over forty of David\’s friends, students, colleagues and admirers from all over the world have come together to wish him a happy birthday, and to celebrate the man, and his exceptional scholarly and creative achievements.David Hawkes is best known for his masterful translations, in which he has set the highest standards, not only of scholarship, but also of creative ingenuity and eloquence, standards that have inspired a whole generation of translators. But as readers will discover from this rich collection, the books are only part of the story: over the years their author has touched and inspired a great number of people — as teacher, friend, and mentor — perhaps more deeply than his own modesty has allowed him to realise. This book is divided into three parts. The first part consists of informal reminiscences, poems and personal contributions of various kinds; the second part brings together essays, both sinological and general; the third and last part consists of translations. The volume is embellished by a number of photographs, paintings, and pieces of calligraphy. The publication has been generously supported by the Hong Kong Translation Society, to honour one of the great scholars of our time.About David HawkesDavid Hawkes was born on 6 July, 1923. He studied Classics (Latin and Greek) for a year (1942) in the War and Classical Chinese for two and a half years (1945–1948) after the War at Oxford, followed by three years as a research student at the National University in Beiping/Peking (1948–1951). He was Professor of Chinese at Oxford University from 1960 to 1971, and a Fellow of All Souls College from 1973 to 1983, after which he and his wife Jean went to live in Wales. In more recent years they have returned to live in Oxford.His publications include The Songs of the South (Oxford, 1959, greatly revised edition, Penguin, 1985), A Little Primer of Tu Fu (Oxford, 1967, reprinted as a Renditions Paperback, Hong Kong, 1987), and The Story of the Stone, volumes 1–3 (Penguin, 1973–1980). In 2000 the Centre for Literature and Translation of Lingnan University, Hong Kong, published a facsimile edition of his notebooks, kept during the period of the Stone translation. Recently he has turned his hand to Chinese drama, and translated the Yuan zaju play Liu Yi and the Dragon Princess. The arias from this translation were published in 2001 in the Hong Kong Translation Quarterly (vols. 21/22). The play in its entirety is now being published by The Chinese University Press, which previously, in 1989, issued a collection of his essays under the title Classical, Modern and Humane: Essays in Chinese Literature (the title of his 1961 Inaugural Lecture at Oxford).作者簡介Rachel May was born in 1951, the daughter of David and Jean Hawkes. She studied English Literature, and taught English in China (1980–1982). She has collaborated on many translations from the Chinese, most recently the Martial Arts novels of the Hong Kong novelist Louis Cha. She also works as a literary editor. Her novel Love in a Chinese Garden was published by Harlequin Books in 1997.John Minford was born in 1946. He studied Chinese with David Hawkes at Oxford, and later at the Australian National University, with Liu Ts’un-yan. He has taught in China, Hong Kong and New Zealand. He translated the last two volumes of the Penguin Stone (1982–1986), and edited, with Joseph S. M. Lau, Chinese Classical Literature: An Anthology of Translations (New York & Hong Kong, 2000).

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  作者： Rachel May，John Minford    新功能介紹
• 出版社：香港中文大學    新功能介紹
• 出版日期：2003/08/10
• 語言：英文

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豆油伯摻金蘭生醬汁！什麼是「生醬汁」？

曾獲屏東十大伴手禮的知名醬油「豆油伯」，遭爆料使用金蘭醬油代工的「生醬汁」，引起輿論譁然。到底「生醬汁」指的是什麼？是在製作醬油的哪個過程呢？如果混雜別的品牌也可以，那為什麼要買豆油伯的醬油呢？
純釀造醬油工序繁複
黑心醬油事件爆發至今2年餘，許多民眾因而開始重視醬油品質，轉而購買高價、有口碑的純釀造醬油，不少品牌也趁勢而起，豆油伯也算其一。由於豆油伯強調，所購入的生醬汁將加入高比例自釀生醬汁再經過調配，才是獨特的豆油伯醬油風味，因此什麼是生醬汁更引發討論。

市售醬油大致可分為天然釀造與化學釀造2種，區分方法很簡單，以麴菌分解釀造的是天然醬油，反之則是化學醬油。釀製天然醬油時，需先洗淨黑豆，接著入鍋蒸煮至熟透才能分解，冷卻後分批平鋪於竹簳，進入關鍵的製麴步驟，約需7天時間；接著洗麴、加食鹽入甕，經180天熟成，才能開甕壓榨、提煉生醬汁，然後調配、過濾，最後裝瓶販售。
 
同樣的原料、相似的釀造方法，風味卻各有不同，差別在於釀造過程有沒有雜菌產生，而醬油的等級主要依稀釋度區分，各家調配比例不同，風味也就不同。許多業者標榜的古法釀造、180天熟成，就是指製作生醬汁的過程。而這樣繁複的過程以及用時間所釀出的味道，除了讓人安心外，也讓人感受到釀造者的心意。摻和了別家生醬汁的豆油伯，儘管味道不變，顯然辜負了消費者願意掏錢高價購買的那份信任。

 【本文原始出處來自《台灣好食材》】
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A Birthday Book for Brother Stone：For David Hawkes, at Eighty瘋狂驚喜

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