Message from School of Chinese
2014/2015 School of Chinese Seminar 中文學院學術講座
On Establishing Reference Systems in Literary Studies
Professor Cheng Guangwei 程光煒 教授
Date and Time: November 28, 2014 (Friday); 5:30-6:45pm
Venue: Room 730, Run Run Shaw Tower, Centennial Campus, HKU
Abstract: Establishing “reference systems” is important for contemporary Chinese literary studies. A reference system would enable us to understand the historical significance of a literary work in a relatively objective way, and to formulate research questions from this system. Yet this frame of reference does not come from the author of a text. Rather, the researcher has to discover it through his/her in-depth study. A reference system is not established through one’s pre-assumed ideas, or preferred research data. Neither is it built upon one’s favored viewpoint. It requires one to challenge one’s usual research habits, to examine one’s viewpoint, and to respect alternative interpretations and views to which one does not quite subscribe.
Cheng Guangwei is Professor in the Faculty of Arts at the Renmin University of China. He is the vice chairperson of the Association of Contemporary Chinese Literary Studies, and has published 14 books and more than 200 articles on modern and contemporary Chinese literature.
All are welcome
Change of venue:
Due to overwhelming demand, this event has been moved to the Grand Hall of Lee Shau Kee Lecture Centre and the registration link has been reopened. If you have already successfully registered previously, there is no need to reregister.
Please arrive at the venue 15 minutes earlier with a printed copy of the confirmation notice of online registration.
The School of Chinese is hosting a public lecture on October 28, 2014.
Details of the event are as follows:
Title: An Open Dialogue between Gao Xingjian and Liu Zaifu
Speaker: Gao Xingjian and Liu Zaifu
Date: October 28, 2014 (Tuesday)
Time: 4:00 – 6:00 p.m.
Venue: The Grand Hall, Lee Shau Kee Lecture Centre, Centennial Campus
Registration is open from 09/09/2014 00:00(HKT) to 27/10/2014 00:00(HKT) on a first-come-first-served basis. The registration quota for this event is 900.
For further information, please visit:
Should you have any enquiries, please feel free to contact Gary Hui by email at email@example.com.
2014/2015 School of Chinese Research Student Seminar
The Motivation behind Recording Strange Events and Extraordinary Affairs in Miscellaneous Notes of the Ming Dynasty’s Wanli Period
陳剛 (Mr. Chen Gang)
October 10, 2014 (Friday); 5:30pm-6:45pm;
Room 730, Run Run Shaw Tower, Centennial Campus, HKU
中國傳統儒家觀念以為，“子不語怪力亂神”。然而在明萬曆筆記中，卻記載了大量的奇聞異事、神怪之流。為了調整與正統文化之間的矛盾關係，筆記的作者與評論 者往往會在序跋中對“常”與“奇”之間的關係加以解釋言說：他們首先對“子不語”的傳統論調加以駁正，強調“子不語”的真正內涵並非“孔子絕對不說”；其 次認為，“常”與“奇”都是客觀存在的現實，是“理”或“道”這一終極概念的兩端，二者相倚相生、互為補足；再次，“常”、“奇”之間也並非截然對立，而 是相互一致，乃至可以彼此轉化。通過二者的相互對比與突顯，萬曆時人發掘出“奇”的以下功能：對“道”與“常”的認識輔助功能、博物功能、審美娛樂功能， 這也成為他們對“奇”進行言說與記錄的有力依據。
From the traditional Chinese Confucian perspective, the super-natural topics should not be mentioned in a meaningful discourse. However, numerous strange events, extraordinary affairs, and even gods and spirits, are documented in miscellaneous notes of the Ming dynasty’s Wanli period (1573-1620). To comprise the contradiction between these heterodox elements with the orthodox culture, the writers and commentators always offered detailed explanations on the relationship between the “normal” and the “strangeness” in their prefaces and postscripts. They argued with the conventional view, and pointed out that as objective existence, the normal and the strangeness embodied the opposing extremes of the concept of “Li” (理) or “Dao” (道). From their point of view, the normal and the strangeness are not only interdependent on each other, but also transformable to each other. By comparing the complicated relationship between the normal and the strangeness, literati of the Wanli period explored numerous functions of the “strangeness”, including facilitating the understanding of the “Li” and “normal,” broadening knowledge, and providing aesthetic entertainment. These functions of the strangeness also served as a convincing basis for the literati to document the “strangeness” in their works.
ALL ARE WELCOME!
2014/2015 School of Chinese Seminar
由夜聽琵琶而及明崇禎朝覆亡之痛史，〈琵琶行〉乃吳梅村「史詩」之大手筆。本講先探論梅村此詩與唐白居易同題名篇〈琵琶行〉之異同，指出梅村此詩的成就實已超過白詩。繼而剖析詩中明季史事的敘寫如何與音樂演奏、隱喻 (metaphor) 互為表裡，巧妙無比，值得仔細尋味。再從文化史的角度思索明社既屋以後，江南一帶「名園」的存在意義以及明遺民遺老的生命境況。
A New Interpretation of Wu Meicun’s “Pipa xing”
Speaker: Lawrence C.H. Yim (Research Fellow at the Institute of Chinese Literature and Philosophy, Academia Sinica; Visiting Professor in the Department of Chinese Language and Literature, CUHK)
Date and Time: October 6, 2014 Monday; 5:30-6:45pm
Venue: Room 730, Run Run Shaw Tower, Centennial Campus
Abstract: “Pipa sing”, which depicts listening to pipa music at night and then touches upon the tragic downfall of the Ming Dynasty, is an “epic” masterpiece by Wu Meicun (1609-1671), a well-acclaimed poet of late Ming/early Qing Dynasty. This talk will first compare it with the same-titled work by the Tang Dynasty poet Bai Juyi (772–846), arguing that Wu’s version reaches a higher aesthetic level than Bai’s. It will then analyze how the poem’s historical narrative, musical performance, and metaphors ingeniously complement each other. Finally, it will examine the meaning of the “famous gardens” in Jiangnan region, and the lives of the Ming loyalists from the perspective of cultural history.
Organized by CCTV, undergraduate and postgraduate students from China, Hong Kong, Macao and Taiwan are invited to join the contest.
Research Seminar Co-organised by the School of Chinese (Translation Programme)
and the Department of Linguistics
Cat Ears, Plug Soup, Rude Chicken and Stupid Bean Sprouts…
The Snares and Secrets of Culinary Translation
Michał B. PARADOWSKI
Institute of Applied Linguistics, University of Warsaw
Date and Time: September 12, 2014 (Friday); 4:00pm-5:30pm
Venue: Room 730, Run Run Shaw Tower, Centennial Campus, HKU
Chaired by: Professor Stephen Matthews ( Department of Linguistics )
Today’s frequent intercultural contacts and migration bridge earlier cultural gaps and carry recipes across more than ever before. With the launching of new all-cookery television channels on the continent, exigency has arisen for skilled translators in the culinary field. The shows, chiefly Anglosphere imports, have in turn provoked interest in cookbooks penned by English-speaking celebrity chefs, while domestic publishers try going ahead with anglicised culinary bestsellers.
Cookery books, however, do not merely call for a language expert; they are governed by their own laws not only in the choice of vocabulary and fixed expressions, but also grammar and style, and require specialised knowledge of the culinary arts in both source and target cultures. Their translation should accordingly not only be linguistically impeccable and technically accurate, but also sound like written by a pro.
How can the translation profession be assisted in the face of the new demands? The smorgasbord of snares lurking for the unsuspecting translator will be exposed, key characteristics of English-language recipes discussed, and several concrete examples vindicating the brownie points gained through falling back on recipe vortals and cookery software – though in ways remote from the ones envisaged by their creators – in specialised translation presented from the author’s enduring practice.
Michał B. Paradowski is an Assistant Professor at the Institute of Applied Linguistics, University of Warsaw. He is the author of numerous book chapters and articles including high-IF periodicals and has been an invited speaker at over 60 scientific events in Europe, America, Eastern, Western and Southeast Asia. His two edited volumes out this year are Teaching Languages off the Beaten Track and Productive Foreign Language Skills for an Intercultural World. He also works as a teacher and translator trainer and ELT consultant for television, as well as a food and wine writer and restaurant critic collaborating with several English- and Polish-language culinary magazines and radio stations. He has trained in the kitchens of five-star hotels in Poland and France and is the winner of many national cooking contests.
All are welcome