2020.3.6 17:57 更新:
好消息!在網友吳馥如的協助下,找到了方惠清女士住在彰化市的堂弟,也得知方惠清女士目前人在法國,我已將方女士堂弟的聯絡方式告訴尋人的李寶珊女士之女,希望這對好友能盡快取得聯繫,祝福她們!
【女兒代媽媽尋人】
原尋人文章以英文書寫,發文者是 Chung Phụng Anh,以下的中文內容為網友 Borcheng Hsu 代為翻譯。
==翻譯開始==
我的媽媽是潮州人,1959年生,從小住在柬埔寨,15歲被帶到紅色高棉集中營,與一位名叫 Que Chinh的女孩成為好友。
1979-1980年間,她們被釋放,逃到越南,也因為她們兩位的父親都慘遭毒手,所以感情特別好。後來Que Chinh的哥哥將她申請到台灣。
起初她和叔叔住在一起,她的叔叔開了一間賣零食的小店;我媽媽和她通過幾次信,她的地址是:
Guan Shin & Co
Chung Shan Rd, section 1
225 Alley, Chang Chua, Taiwan
Đài Loan, R.O.C.
(應該是台灣彰化中山路一段225巷)
不過後來我媽媽生了四個小孩,非常忙碌,等比較有空再寫信過去,信就被退回了。
我的媽媽現在62歲,目前住在美國波士頓,很想念 Que Chinh,希望能找到她。
==翻譯結束==
媽媽的名字是李寶珊(Lý Bửu Sang)
媽媽朋友的名字是方惠清(Que Chinh)
她的叔叔的名字是方克
以下為尋人原文:
Chung Phụng Anh shared her first post.
Aching Endeavor of Family Search
(some of the names have been translated into English by phonic sounds and might not be accurate, and my mom and I don’t know how to use Chinese keystrokes on computers).
My mom was a Chinese (Teochow) living in Cambodia, and a survivor of the Pol pot Khmer Rouge genocide. In the labour camp of the Khmer Rouge, a friendship was born between her and another lady who eventually settled in Taiwan. Now, my mom is living in Boston, MA, United States, and wishes to look for her endearing friend.
My mom’s name translated into Vietnamese is Lý Bửu Sang, her Chinese name is written on top of her teenage passport photo here. She was 15 when she was brought from Nong Phenh to the Khmer Rough labour camp, named something sound like Clok-By-Cam-Pot. There, she and her family made friends with a girl a year or so older than her, named Que Chinh, and her family. My grandpa and Ms. Que Chinh’s father was made to carry heavy loads of human feces for fertilization. He eventually died of inhuman condition in the camp, and Ms. Que Chinh’s father was killed off.
In1979-1980, my mom and Ms. Que Chinh were released and ran to Saigon, Vietnam. They met up regularly in Chợ Lớn (which means literally, Big Market) where gathered a large population of Chinese Vietnamese. The orphaned girls were as close as sisters.
Eventually, Ms. Que Chinh’s brother sponsored her to go to Taiwan. She initially lived with her uncle, who had a small shopping selling treats. They exchanged letters a few times at Mr. Que Chinh’s uncle’s address attached here (not sure if it's in the correct format):
Guan Shin & Co
Chung Shan Rd, section 1
225 Alley, Chang Chua, Taiwan
Ms. Que Chinh sent my mom three letters in which she attached her three photos here with the scenes in Taiwan, one of which was with her younger sister in the hats. The girl who turns around with the background of the mountain skyline is Ms. Que Chinh, and so is the girl with the background of the pagoda.
After that, my mom gave birth to 4 kids and became very busy at first. Then, when she finally had time and wrote to Ms. Que Chinh at the same address, the mail was returned.
To anyone who lives in Taiwan or knows anyone in Taiwan, please kindly help pass the words to Ms. Que Chinh. My mom misses her very much.
Thank you for your kind read...
同時也有10000部Youtube影片,追蹤數超過2,910的網紅コバにゃんチャンネル,也在其Youtube影片中提到,...
who not how 中 文書 在 Ying C. 一匙甜點舀巴黎 Facebook 的最讚貼文
[Paris pastry shop / 巴黎甜點店] Philippe Conticini 主廚的 Gâteaux d’émotions 新店開幕與簡短訪問 / Opening of Gâteaux d’émotions in Paris 16e & short interview with the chef Philippe Conticini (English below)
Philippe Conticini 主廚的麵包甜點店 Gâteaux d’émotions 在 16 區開幕,這是他巴黎三家、東京兩家店中第一家販賣麵包與維也納麵包類商品的店鋪、也是巴黎唯一一家在店內就有廚房能生產製作的店家(其他商店由中央廚房生產商品後供應)。去年已經在〈高貴的日常—麵包成為巴黎時尚新寵〉一文中,與大家分享過 #麵包在巴黎重新受到注目的趨勢,現在越來越多甜點主廚們也加入戰局,想必未來會相當精彩,一般的街坊麵包店可能也會開始感覺到一些壓力。
Philippe Conticini 主廚與過去曾自行開業、也曾在上海藍帶學院擔任講師的 Sébastien Crouzat 主廚合作,推出一系列的麵包,包括長棍麵包、鄉村麵包、黑麥麵包與各種維也納麵包等。這家位於 16 區的店面處於一條繁華的商店街上(42 Rue de l’Annonciation, 75016 Paris),平日人潮熙來攘往,未來也即將推出適合午餐時間的三明治等商品。
本次重點除了品嚐麵包之外,還有 Conticini 主廚歷經兩年時間研發出的蛋糕捲。雖然是受到日本蛋糕捲的啟發,但主廚特別強調這和日本蛋糕捲完全不同。他觀察到日本人喜歡的蛋糕質地非常柔軟濕潤、像海綿一般,但「這不是歐洲人的口味」,他的蛋糕捲用了比較少的蛋與蛋黃、多了一些水分,質地較日本蛋糕捲酥鬆、更易融於口(fondant)。
Philippe Conticini 主廚是巴黎甜點界非常重要的人物,輩份和 Pierre Hermé 主廚相當,是知名的「Pâtisserie des Rêves」(夢幻甜點店)創始人之一,我也曾經在〈法國甜點大師群像〉專欄中介紹過他。當天他人在現場,我抓緊機會請教了一些我一直很關注、目前飲食界也很感興趣的問題。雖然有些問題和開幕主題無關,但主廚仍然很親切地為我解說:
Q:您曾經出版過一本《無糖甜點》食譜書(原文書名為《Gâteaux et gourmandises sans sucre》),請問您 #怎麼看待現今甜點減糖的潮流呢?您是不是也認為目前消費者越來越追求「健康的甜點」?
A:我認為大家被誤導了。的確現代消費者越來越希望品嚐到更為健康的甜點、減糖也是趨勢,但是 #我不認為甜點應該要不甜或無糖。我們為什麼要吃甜點,就是因為甜味帶來的愉悅感,凡事都應該講求平衡。重點並不是「糖是不好的東西」,而在於「#我們該如何攝取糖」。
Q:您怎麼看待 #純素(#vegan)的甜點呢?
A:我曾經品嚐過 Michaël Bartocetti 主廚(現任 Four Seasons Hotel George V, Paris)的純素甜點,真的非常了不起,好吃得不得了,不論技術、外型還是口味都無懈可擊。但每個人有自己風格,#製作純素甜點不是我個人想做的。
Q:對您來說,甜點最重要的是味道,那您是否不關心外型呢?
A:外型也是重要的,#美味跟美麗的外表都是對製作甜點來說重要的考量因素。但是我不會刻意雕琢外型,(指著桌上的蛋糕捲)你看這個蛋糕捲,完全沒有裝飾,但是味道完完全全是我想要的樣子,我花了兩年的時間研究。它很好吃,大家都會忍不住再來一塊(又拿了一塊,並示意我也再吃一塊)。
Q:您的甜點是不是也沒有使用任何色素呢?
A:對,我的作品幾乎都沒有使用任何色素,像這個蛋糕捲甚至完全是裸露的。我們要思考「#為什麼要使用色素」。
雖然主廚的回答很簡短,但卻非常切中核心,許多觀點都值得大家思考。接下來就請點開照片一ㄧ欣賞該店商品!
*****
The chef Philippe Conticini opened his 3rd “Gâteaux d’émotions" boutique in the 16th arrondissement in Paris. This is the first boutique among all his boutiques (in Paris & Tokyo) that offers a full bread & viennoiserie product line and the first one in Paris with a kitchen behind so that on-spot fabrication is available. I have talked about in my previous article “Bread is a Rising Star in Paris” that bread is now under the spotlight and the boom of new style bakeries. Many pastry chefs have apparently noticed the trend and are now trying to catch up, take Cédric Grolet for example. As the line separating a boulangerie and a pâtisserie gets blurred even with regard to high end brands, I’m very looking forward to future innovations and cross-disciplinary collaborations.
The chef Philippe Conticini has invited Sébastien Crouzat, former owner of his own bakery and chef boulanger at Le Cordon Bleu Shanghai, to create a complete range of bread for this Gâteaux d’émotions boutique (now Pain d’émotions as well), such as baguettes, country breads, rye bread, viennoiseries, etc. Situated on 42 rue de l’Annonciation, a busy street full of shops and restaurants, this bakery will soon offer sandwiches and other savoury goods for lunch time.
Besides the bread, the chef Conticini has also launched a Japan-inspired rolled cake. The chef has spent 2 years to create a recipe that is much more “fondant” (easy to melt in the mouth) than its Japanese cousin, which is extremely soft, moist and spongy. Less eggs, yolks and more liquid are used. The chef has emphasised that “it is exactly how I want it”.
Internationally renowned and respected just as Pierre Hermé, Philippe Conticini is a great French pastry chef that has co-founded Pâtisseries des Rêves (closed permanently). I’ve introduced him in my “French pastry chef portraits” column several years ago but had not had chance talking to him personally until that day. I asked several questions related to topics that I’m really interested in and the chef was very kind to share with me his ideas:
Q: You’ve published a book "Gâteaux et gourmandises sans sucre” ("Sugar-free Cakes and Delicacies”) before, I wonder how you think about the current trend of pastries with “less sugar”? Have you also found that consumers nowadays are looking for “healthier” pastries?
A: I think people are misled (with regard to the sugar-free concept). It’s true that consumers are looking for healthier pastries, and less sugar is the trend, but I don’t think we should promote sugar-free pastries. The reason why people are having pastries or desserts is because we’re looking for “pleasure”. Sugar is not a bad thing, what’s important is the way we consume it and how we have a balance on everything in life.
Q: What’s your opinions on vegan pastries?
A: I’ve tasted the vegan pastries made by the chef Michael Bartocetti (head pastry chef of Four Seasons Hotel George V Paris and I really loved them. They were fantastic in terms of skills, appearance and taste. But everyone’s got his way and style. Vegan pastries are not my thing.
Q: “Taste” is the most important thing for you when making pastries, what do you think about the visual appearance of pastries? Is it less important?
A: Visual appearance is important as well! Both good taste and beautiful look matter when it comes to make pastries, but I don’t focus on making things beautiful. You see this rolled cake? There’s no decoration at all, but the taste is just how I want it. I spent two years on achieving this status. It’s really delicious and no one can resist having another slice.
Q: Do you not use colorants on your pastries?
A: That’s right. I hardly use any colorants on my pastries. Take this cake for example, it’s plain and naked. We should reflect on the question “why we need to use colorants”.
These are short answers, they’re very much to the point. Hopefully they’re as inspiring for you! Don’t forget to click on the photos and have a closer look on what the chef has to offer!
🔖 You might also be interested:
My pastries tell who I am: Philippe Conticini: https://tinyurl.com/trh23u2
Bread is a rising star: https://tinyurl.com/t8bn8cj
🔖 延伸閱讀:
我的甜點說明我是誰 - Philippe Conticini:https://tinyurl.com/trh23u2
高貴的日常 - 麵包成為巴黎時尚新寵:https://tinyurl.com/t8bn8cj
#yingspastryguide #pastrychef #philippeconticini #gateauxdemotions
who not how 中 文書 在 Hi家教 在家學外語 Facebook 的最讚貼文
#HiTutor #英文活用系列 【疑問詞+Ever】
在疑問詞中添加“Ever”意味著我們不會談論任何具體的事情。這通常代表我們不知道人,時間,事物或地點,或者這些事情不重要,單字本身跟「曾經」沒有相關喔!趕快接下去看下面的例句吧!
⭐【Who + ever:無論是誰】
Whoever ate my cake is in big trouble.
(無論是誰吃了我的蛋糕,他都要倒大楣了。)
I'll buy it from whoever owns it.
(無論是誰擁有它我都會跟他買。)
The prize will be given to whoever solves the riddle.
(無論是誰解開謎底都會得到這份獎賞。)
⭐【What + ever:無論甚麼】
Whatever you do, just follow your heart.
(無論你做了甚麼,跟隨你的心意就好。)
You can eat whatever you like.
(你可以吃任何你喜歡的東西。)
Whatever's walking behind us sounds like a big animal.
(無論走在我們身後的是甚麼,聽起來都像是大型動物。)
⭐【When + ever:每當】
I blush whenever I think about Tina.
(每當我想到Tina, 我都會臉紅。)
You can use my tablet whenever you like.
(你隨時都可以使用我的平板)
Whenever he leaves the house he always takes an umbrella.
(每當他離開家時,他都會帶上一支雨傘。)
⭐【Where + ever:無論何地】
She’ll be happy wherever she decides to live.
(她無論住在哪裡都很開心。)
The puppy followed the girl wherever she went.
(無論女孩到哪裡,小狗都會跟隨她。)
I'll go wherever you will go
(我將跟隨妳到天涯海角。)
⭐【How + ever:無論如何 / 然而】
If Emma likes something she'll buy it however much it costs.
(如果艾瑪喜歡某個東西,無論多貴她都會買。)
I mustn't have any more chocolate, however much I feel like it.
(我不能再吃巧克力了,無論我多喜歡它。)
Tom has money. However, he's not happy at all.
(Tom有錢。然而他一點也不快樂。)
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🎯商務對話,英文書信,三周搞定!: http://bit.ly/2YF8b8w