[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
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