第九單元　烹調(diào)與進(jìn)餐——飲食文化

原文

A Hard Day in the Kitchen

Shannon Hodge

Everything had gone wrong that morning. The chef had arrived late, severe headache and other effects from drinking too much alcohol, nursing a hangover, and the kitchen hadn’t been cleaned properly the night before, which put him in a worse mood.

The boss, having att ended the same party, was in a similar state. He was holding his head and trying to do the accounts at the same time. Enclosed in his little glass-fronted office, Caroline could see his face growing more puce by the moment. He was just reaching for his first sherry.

Running backwards and forwards between the kitchen and the dining room, Caroline had no time to think for a while.

When she’d first managed to get the waitressing job in the restaurant, she was delighted, for she was at her first year at university and jobs were scarce. She sighed. She’d wondered at the time at her ease in getting employment. It now appeared that her boss’ reputation had preceded him, and no one else had applied. However, she had no time to think of that now. A portly blue-eyed man was giving her furious looks as he waited for his order. Damn! What was it again? She had been caught up with the fussy woman who had been so particular about how her steak was cooked. In fact the offending meal had been sent back to the kitchen twice. It was, the woman complained, too well done—she liked her steak “bleu.” Yuk¹! Thought Caroline. Give me a well-done piece of steak every time. The man continued to glower at her while he watched the grey-haired lady’s antics.

Sweetly Caroline went to him and made sure that his order was right. “I wanted,” he enunciated in ringing tones, “just a moderate grill, French fries, and a well-done steak.” He glared dismissively at the woman at the next table. “And a green side salad².” “Right, sir,” she chirped with a cheer she did not feel. “Coming right up.” With that, she hastily retreated to make sure that Joseph the chef had it right this time.

Yes, thank goodness it was ready. Caroline thought the side salad of lettuce with tomato, several slices of hard-boiled egg, cucumber and dressing looked very attractive.

In her haste, she did not see the young man at a corner table casting her sympathetic glances as he waited patiently. Tall and about 25 with tousled black hair and an impish grin, he was watching “the circus” as he mentally dubbed it.

He could see the pretty young waitress getting more and more frustrated. Poor girl, she looked at the end of her tether. He wondered what he could do to give her a hand and pour oil on troubled waters³.

But all was not over. The man, Henry Savage, had finished his grill with much enjoyment and now turned to his salad. He poised with his knife and fork in mid-air, his expression a study. A green caterpillar was slowly crawling out from under the lettuce. It was large, fat, and apparently well-fed. It paused in its travels to survey the scene. Purple with fury, Henry could barely find his voice.

“Waitress!” he thundered. “Come here this moment!” He sounded every inch the headmaster he was.

“What do you call this?” He pointed with a quivering finger at the caterpillar, which decided the world outside was not as cozy as hiding behind the lettuce leaf and retreated.

Caroline, petrified by the tone of the shout, came into the dining room at a trot.

By now, the whole room had ground to a halt. The diners were all staring at her, mostly in sympathy.

Henry speechlessly gestured at the salad where the caterpillar, bored by its seclusion, had reappeared.

Caroline blanched. Nervously she tried to speak, but failed, then managed, “Sorry, sir, it’s never happened before, we’ll make you a new one.” Grabbing the salad, she whisked it away into the kitchen. But Henry Savage was not to be deterred. After a shouted opinion of what he thought of the restaurant, he stormed out.

Caroline, with a hastily prepared new salad in her hands, returned to an empty table. She didn’t know where to put herself with the rest of the customers peering at her. Bursting into tears, she rushed back to the kitchen. “Take that, you stupid man, next time make sure you wash the salad when you’ve got a hangover,” she ground out to the startled chef. “I’ll give you a tossed salad!” she snarled and threw the contents of the bowl over his head.

The manager, by now completely sober, appeared. When a hasty explanation was made by one of the more lucid customers, he was remarkably nice about the whole episode. Maybe he had a guilty conscience. Caroline mused, remembering that sometimes he was the one who helped wash the lettuce if the staff were too busy. In any event, the whole incident was quickly smoothed over and everyone’s temper restored.

After Caroline had washed her face, tided herself up and resumed working, the young man beckoned her over. “I watched you handle that,” he said admiringly. “I think you did great. That old man really gave you ‘what for⁴.’ Do you think you could do it all over again for a film I’m producing? It was far better than a custard pie⁵ any day, you did it so beautifully!” Here he chuckled. “But you really should have thrown it over the old boy’s head: he was being the unreasonable one.”

They looked at each other. Caroline could feel the beginnings of a smile on her face. All of sudden both of them burst out laughing. Maybe it wasn’t going to be such a bad day after all.

（文章選自《散文佳作108篇》，喬萍、翟淑榮、宋洪瑋編著，譯林出版社，2001，248-253頁）

原文注釋

1.yuk

Some people say “yuk” when they think something is very unpleasant or disgusting.

2.a side salad

a bowl of salad for one person which is served with a main meal.

3. pour oil on the waters

Meaning: attempt to calm a problematic situation.

Origin: “Troubled” has been used to mean agitated and disturbed, either of mind or in reference to physical elements like water or sky, since at least the 14th century. This phrase alludes to the calming effect of that oil has on wave action as it spreads over the surface of the sea.

4.give sb. what for

to speak angrily to someone whose behaviour you strongly disapprove of

5.a custard pie

The origins of the custard pie as a mechanism for humiliation is unclear. The first on-screen custard pie attack is believed to have taken place in the

1909 silent film Mr Flip.

譯文

廚房里的一場鬧劇¹

何田　譯

那天早晨，所有的事都不對勁。廚師來晚了，由于喝酒過多，頭痛，還在調(diào)理中。前一天晚上廚房沒有收拾干凈，這使他心情更壞。

曾參加同一個(gè)晚會的老板也處于類似的狀態(tài)中。他一面托著頭，一面還試圖結(jié)賬?？_琳可以看到他在正面鑲有玻璃窗的小辦公室里，他的臉那時(shí)候變得更加紫了。他在伸手去拿第一瓶雪利酒²。

卡羅琳在廚房和餐廳之間前前后后地奔跑著，沒有片刻時(shí)間容她思索。

當(dāng)她首次設(shè)法得到餐館女侍者這一職務(wù)時(shí)，她很高興，因?yàn)樗€在上大學(xué)一年級，而工作又很難找到。她嘆了一口氣。她當(dāng)時(shí)奇怪為什么那么不費(fèi)力地就找到工作。現(xiàn)在看來，她的老板早已名聲在外，因此沒有別人申請到他這兒來干。但是，她現(xiàn)在沒有時(shí)間來考慮這些了。一個(gè)胖胖的藍(lán)眼睛的男子正在給她看一副憤怒的臉色，這是他在等著點(diǎn)菜，該死！又是什么？她曾經(jīng)被那愛挑剔的女人纏住，那女人對于她點(diǎn)的牛排怎么烹調(diào)要求很特殊。事實(shí)上，這份使那顧客生氣的菜也退回廚房兩次了。那女人抱怨說，它做得過頭了³——她喜歡吃“半生不熟”的牛排⁴。啐！卡羅琳想，要我吃牛排每次都得熟透過好呢。那個(gè)男子一面觀察那灰白頭發(fā)的女人的古怪樣子一面繼續(xù)怒視著卡羅琳。

卡羅琳和顏悅色來到他面前，向他保證點(diǎn)菜不會出什么問題。他毫不含糊地一字一句地說：“我要一份不要太熟也不要太生的烤肉、法國油炸土豆片和一份熟透的牛排⁵。”他輕蔑地瞪了一眼鄰桌那位女人后又說：“還要一份綠色配菜色拉⁶?！薄昂玫模壬?，”卡羅琳細(xì)聲細(xì)氣地用一種自己沒有察覺到的愉快的口吻說，“馬上就來。”隨即，匆匆地回到廚房讓約瑟夫廚師這次務(wù)必要做好。

好，感謝上帝，終于做好了?？_琳想，這份用西紅柿、幾片煮老的雞蛋、黃瓜和調(diào)料搭配的生菜色拉看起來真誘人⁷。

匆忙中，她沒有注意到在角落里那張桌子旁的年輕人在耐心里等待時(shí)向她投來的同情的眼光。他是個(gè)高個(gè)兒，大約25歲，一頭蓬亂的黑發(fā)，帶著一種頑童的笑容注視著這出“雜耍表演”，這是他暗自給眼前這一幕起的綽號。

他可以看出這漂亮的年輕女侍者越來越泄氣了?？蓱z的姑娘，她看來已到了山窮水盡的地步。他不知道他是否能做些什么來幫她一把以平息爭端。

但事情還沒有了結(jié)。那位男子，亨利·薩維奇，相當(dāng)愉快地吃完了烤肉，又轉(zhuǎn)向他的色拉。忽然，他舉著的刀和叉停在了半空中，帶著一種鉆研的神情看著它。一條綠色蠕蟲正慢慢地從生菜下面爬出來，很大，很肥，顯然吃得很好。它在旅途中停了下來以觀察周圍環(huán)境，亨利氣得臉色發(fā)紫，話都差點(diǎn)說不出來⁸。他吼叫著：“女招待！馬上來這兒！”儼然一副十足的校長派頭。他用顫抖的手指指那條蟲說：“你說這是什么？”這時(shí)，這條蟲斷定外面世界不如藏在生菜葉子后面那么舒服，于是就撤退了。

卡羅琳被那吼叫聲嚇呆了，赽跌到餐廳?，F(xiàn)在整個(gè)餐廳都鴉雀無聲，用餐者都一個(gè)個(gè)盯著她看，大多數(shù)是帶著同情的眼光。

亨利無聲地用手勢示意那色拉，在那兒，那條蟲不甘隱居，又重新出現(xiàn)了。

卡羅琳臉色煞白，想說些什么，但緊張得一時(shí)說不出來。后來終于說出：“對不起，先生，這種事以前從來沒有發(fā)生過。人我們替你另做一份?！彼话炎プ∧峭肷幌伦影阉诉M(jìn)廚房。但亨利·薩維奇不肯就此罷休。他大喊大嚷地發(fā)表了一通他認(rèn)為餐館應(yīng)該是什么樣的議論后，就沖出去了。

卡羅琳手里端著倉促做好的新的色拉回到已經(jīng)沒有人的桌子旁。在顧客眾目睽睽的情況下，她感到十分尷尬。她哭著跑回了廚房。她沖著受驚嚇的廚師以刺耳的嗓音大聲嚷：“認(rèn)錯(cuò)吧，你這傻瓜，下次你要是再酒后頭痛，也得一定把生菜洗干凈。”“我給你一份拌好的色拉⁹！”她說著粗暴地把那碗菜扣到他的頭上。

經(jīng)理來了，他此刻完全清醒。當(dāng)一位頭腦比較清楚的顧客匆忙地向他做了一番解釋以后，他對于整個(gè)事件表現(xiàn)得非常理智。也許他良心上也感到內(nèi)疚。卡羅琳思索著，想起有時(shí)候如果員工們太忙的話，他就是幫助洗生菜的人。無論如何，整個(gè)事件很快平息下去了，而每個(gè)人又都恢復(fù)了平靜。

當(dāng)卡羅琳洗了臉，梳理了一下，又重新工作時(shí)，那個(gè)年輕人向她招手，要她過去。他表示贊賞地說：“我觀察了你處理的這件事。我想你處理得很好。那老家伙確實(shí)把你‘整’得夠受的。你能考慮為我制作的一部影片再重演一遍剛才發(fā)生的事嗎？不管怎么說，它比粗俗的打鬧喜劇要好得多，你干得真漂亮！”這時(shí)他咯咯地笑了起來?！暗悄阏鎽?yīng)該把那碗色拉扣到那老家伙的頭上，他當(dāng)時(shí)真不講道理?！?/p>

他們互相對視了一下，卡羅琳開始感到自己臉上有了笑意。突然，他們兩人都哈哈大笑起來。也許，這終究不是很壞的一天。

譯文賞析

1.這篇散文經(jīng)常出現(xiàn)在英美文章佳作賞析中，這里我們主要從本文中涉及的飲食文化入手，分析中英文之間的文化翻譯。英文題目中的A Bad Day沒有被直譯為糟糕的一天，而是翻譯為一場鬧劇。譯者通過對全文故事的把握，對題目進(jìn)行了意譯，又在文章的結(jié)尾處點(diǎn)題，很顯然讀者應(yīng)該對“鬧劇”比“糟糕的一天”更感興趣。

2.“Sherry”指雪利酒。英文中沒有量詞，因此“first Sherry”被譯為第一瓶雪利酒，十分恰當(dāng)，體現(xiàn)了廚師宿醉未醒的狀態(tài)。雪利酒是原產(chǎn)自西班牙的一種葡萄酒，十分有名，因此在這里譯者并未對其做任何的注釋。在西方的酒文化中，葡萄酒是最常見也是最受歡迎的。英文中的wine在不同的情況下有時(shí)候泛指所有的酒類，有時(shí)候?qū)Ｖ钙咸丫?。但是中國人普遍喜歡喝糧食釀造的白酒，顯然不能直譯為white wine（白葡萄酒）。在不同的翻譯目的下，大家可以嘗試用不同的翻譯技巧和策略去解決這個(gè)問題。

3.在烹制方法上，中西方式有很大的差異。西方人在飲食方面強(qiáng)調(diào)科學(xué)與營養(yǎng)，因此烹調(diào)的全過程都嚴(yán)格按照科學(xué)規(guī)范行事，規(guī)范化的烹飪要求調(diào)料的添加量精確到克，烹調(diào)的時(shí)間精確到秒，烹調(diào)的成熟度精確到幾成熟。Well done指全熟，而too well done是說牛排做得比女顧客要求的老了，過火了。

4.“bleu”是一個(gè)法語詞，即所謂帶血的牛肉，表面稍有一點(diǎn)焦黃色澤，這是牛排成熟度最低的一級，因此翻譯成“半生不熟”。中國人則很難接受這個(gè)成熟度的牛排，一般中國人會點(diǎn)medium或是well done，這和飲食習(xí)慣有很大的關(guān)系。

5. well done 又一次出現(xiàn)，這里指全熟的牛排，很顯然這位男士故意點(diǎn)全熟的牛排，為的是以此來表達(dá)對那挑剔婦女的不滿，所以翻譯時(shí)強(qiáng)調(diào)為“熟透”的牛排。“moderate”翻譯得恰到好處，這個(gè)詞本來是說很適中的，譯者翻譯為“不太熟也不太生”很好地解釋了在烹調(diào)中適中的概念。

6. 色拉是西方人餐桌上必不可少的食物，相對主菜有解膩開胃之用。色拉分很多種類，其中常做的有蔬菜色拉、水果色拉、金槍魚色拉。譯者將“green side salad”直譯為綠色配菜色拉，對于中國讀者來講理解起來不直觀不清晰。其實(shí)這里講的就是常用綠葉菜制作的蔬菜色拉。

7. 色拉由生菜、黃瓜和西紅柿等做成的，此處進(jìn)一步驗(yàn)證了此色拉為蔬菜色拉，而不是什么綠色色拉。

8. 三個(gè)小句子，第一句主語是a green caterpillar，緊接著兩個(gè)句子都用第三人稱代詞來替換這個(gè)主語，這樣符合英文的表達(dá)習(xí)慣，文章讀起來自然流暢?？紤]到漢語的表達(dá)習(xí)慣，譯者省略了后面兩個(gè)句子的主語，句子讀起來就不會顯得啰嗦，冗繁了。

9. tossed即指搖晃均勻的，又可以指扔這個(gè)動(dòng)作。在原文中其實(shí)有一語雙關(guān)的妙用，而中文的翻譯則很難表達(dá)出來。

跨文化小貼士

飲食文化

中國人有句古話：“民以食為天。”由此可見飲食在中國文化當(dāng)中的重要地位。每一個(gè)國家或民族都在漫長的歷史過程中形成了自己獨(dú)特的飲食文化，其中包括飲食內(nèi)容、烹調(diào)方法、用餐習(xí)慣和宴席禮儀等等。以下對比中國和英美等國的飲食文化。

中國人的飲食內(nèi)容非常的豐富。不僅包括各種雞鴨魚肉，山珍海味，甚至連動(dòng)物的內(nèi)臟和皮都可以用來做成各種美味佳肴。而英美國家的人則很少食用動(dòng)物的內(nèi)臟。此外，在中國，稍微數(shù)一下烹調(diào)方法，就有炒、煎、貼、烹、炸、溜、煸、熬、燴、燜、燒、扒、煮、燉、煨、蒸、鹵、醬、熏、烤、熗、腌、拌等之多。再加上中國地大物博，形成了很多各具特色的地方飲食體系，如魯菜、京菜、川菜、浙菜、湘菜、粵菜、徽菜、陜菜、閩菜、東北菜等。

英美等國在飲食內(nèi)容和烹調(diào)方法上都較為簡單。早餐breakfast是合成詞，由break和fast（齋戒）兩個(gè)詞組成。英美人的早餐通常包括谷類食品、熏肉、烤香腸、煎蛋、牛奶、咖啡和果汁。午餐（lunch或luncheon）因?yàn)槭艿焦ぷ鞯臅r(shí)間和地點(diǎn)的影響也通常比較簡單，有時(shí)候就是三明治、炸薯片等快餐再加上一杯咖啡。晚餐在英語里有兩個(gè)詞：dinner和supper。Dinner原為正餐，因?yàn)橛⒚赖葒惶熘凶顬樨S富的一餐通常是晚餐，所以用dinner一詞來表示晚餐。Supper一詞是指較為簡單的晚餐。簡單些的晚餐通常包括一道湯、一盤色拉、一道主菜和一道甜點(diǎn)。

比起英美等國，中國賦予飲食更多的文化內(nèi)涵和意義。中國菜在命名上就很有講究，可以是“兩只黃鸝鳴翠柳”、“一行白鷺上青天”的文雅，也可以是“紅燒獅子頭”、“龍虎斗”、“鳳尾蝦”的喜慶，更可以追根溯源，如“東坡肉”、“佛跳墻”、“麻婆豆腐”、“夫妻肺片”。這種形象的命名菜式的方法在英美等國是沒有的。此外，中國菜的另一個(gè)特色是將飲食和中醫(yī)結(jié)合在一起，講究食療，在重視味道和營養(yǎng)的同時(shí)達(dá)到保健的效果。相應(yīng)的菜式如“蟲草全鴨”、“人參蓮肉湯”、“蓮藕排骨湯”、“當(dāng)歸牛肉羹”等。

中國人使用筷子進(jìn)餐?？曜庸糯Q為“箸”，已有數(shù)千年的歷史，雛形是遠(yuǎn)古人用來夾取食物的樹枝和竹棍。英美人進(jìn)餐使用刀、叉。左手拿叉，右手拿刀。用餐完畢后將刀、叉并排地斜放在盤子里。

在中國，我們可以把碗或盤子拿起來，用筷子撥著吃。而在英美等國，則不允許把碗或盤子拿起來。在中國，如果菜掉到了桌子上，我們一般不再撿起來吃。而在英美等國，則應(yīng)該把掉在餐桌上的食物撿到盤子里接著吃。此外，在英美等國的餐桌上，吃剩的骨頭或渣子不應(yīng)該放在桌上，而要放在自己盤子的外緣。喝湯的時(shí)候不是將盤子由外向里傾斜，而是由里向外傾斜，然后再用湯匙舀著喝。

宴請客人的時(shí)候更是體現(xiàn)出文化差異。中國人的宴席上至少要有八道菜（四冷四熱）。宴席越大，客人越多、身份越尊貴，菜就會越多。總的講，飯菜一般都超過主人和客人能夠食用的量，以此來顯示主人的好客和對客人的尊重。而在英美等國，飯菜的分量以剛好能夠吃完或稍有剩余為宜。如果是非正式的聚會，主人可能只提供些飲料、酒以及三明治、炸薯?xiàng)l等一些簡單的食物，而不提供飯菜。有時(shí)，主人只準(zhǔn)備飲料，客人們每人或每家?guī)б粯硬?，大家一起分享，這種聚餐稱為potluck，中文常譯做百味餐。

可見，中國和英美等國在飲食內(nèi)容、烹調(diào)方法、用餐習(xí)慣和宴席禮儀等方面存在很大的文化差異。了解這些差異有助于消除跨文化交際當(dāng)中的障礙。

參考文獻(xiàn)

胡文仲.跨文化交際學(xué)概論.北京：外語教學(xué)與研究出版社，1999.

胡文仲.英美文化辭典.北京：外語教學(xué)與研究出版社，1995.

孟繼有.英語學(xué)習(xí)背景知識：美國加拿大.北京：北京大學(xué)出版社，2001.

王催春，朱冬碧，呂政.跨文化交際.北京：北京理工大學(xué)出版社，2008.

王逢鑫.中國菜命名的文化內(nèi)涵（The Cultural Implication of the Chinese Cuisine Naming）.跨文化交際面面觀.胡文仲，主編.北京：外語教學(xué)與研究出版社，1999: 220-233.

楊敏，王克奇，王恒展.中國文化通覽.北京：高等教育出版社，2006.

翻譯練習(xí)

The New Food

Stephen Leacock

I see from the current columns of the daily press that “Professor Plumb, of the University of Chicago, has just invented a highly concentrated form of food. All the essential nutritive elements are put together in the form of pellets, each of which contains from one to two hundred times as much nourishment as an ounce of an ordinary article of diet. These pellets, diluted with water, will form all that is necessary to support life. The professor looks forward confidently to revolutionizing the present food system.”

Now this kind of thing may be all very well in its way, but it is going to have its drawbacks as well. In the bright future anticipated by Professor Plumb, we can easily imagine such incidents as the following:

The smiling family were gathered round the hospitable board. The table was plenteously laid with a soup-plate in front of each beaming child, a bucket of hot water before the radiant mother, and at the head of the board the Christmas dinner of the happy home, warmly covered by a thimble and resting on a poker chip. The expectant whispers of the little ones were hushed as the father, rising from his chair, lifted the thimble and disclosed a small pill of concentrated nourishment on the chip before him. Christmas turkey, cranberry sauce, plum pudding, mince pie—it was all there, all jammed into that little pill and only waiting to expand. Then the father with deep reverence, and a devout eye alternating between the pill and heaven, lifted his voice in a benediction.

At this moment there was an agonized cry from the mother.

“Oh, Henry, quick! Baby has snatched the pill!” It was too true. Dear little Gustavus Adolphus, the golden-haired baby boy, had grabbed the whole Christmas dinner off the poker chip and bolted it. Three hundred and fifty pounds of concentrated nourishment passed down the oesophagus of the unthinking child.

“Clap him on the back!” cried the distracted mother. “Give him water!”

The idea was fatal. The water striking the pill caused it to expand. There was a dull rumbling sound and then, with an awful bang, Gustavus Adolphus exploded into fragments!

And when they gathered the little corpse together, the baby lips were parted in a lingering smile that could only be worn by a child who had eaten thirteen Christmas dinners.

（文章選自《中國翻譯》1993年第6期，59頁）

參考譯文

新式食品

最近我從日報(bào)的專欄看到，“芝加哥大學(xué)的普拉姆教授剛剛發(fā)明了一種高濃縮的食品。這種藥丸狀食品包含了所有必需的營養(yǎng)成分。每一丸所含營養(yǎng)成分相當(dāng)于一盎司普通食物的一百到二百倍。經(jīng)水稀釋后，這些丸子將會形成維持生命所需的全部養(yǎng)料。該教授對于徹底改變目前的飲食方式充滿了信心。

這種食物本身也許挺不錯(cuò)，但是肯定也會有某些缺陷。從普拉姆教授所期待的光明前景，不難想象可能發(fā)生以下情況：

一家人歡樂地圍坐在豐盛的餐桌旁。孩子們興高采烈，面前都放著一個(gè)湯盤，母親精神煥發(fā)，面前放著一桶熱水；餐桌的一頭擺著這個(gè)幸福家庭的圣誕晚餐，上面扣著一枚頂針，下面墊著一個(gè)撲克牌籌碼。父親站了起來，取下頂針，放在籌碼上的一個(gè)濃縮著營養(yǎng)物的小藥丸便出現(xiàn)在了他面前。充滿期待之情的孩子們剛剛還在竊竊私語，現(xiàn)在也安靜了下來。圣誕火雞，越桔甜醬、葡萄干布丁、甜餡餅等——都在這了，都被塞進(jìn)了這個(gè)小小的藥丸里，就等著膨脹了。父親滿懷著深深的崇敬之情，虔誠的目光一會兒看著小丸子，一會兒仰視上天，開始大聲禱告。

就在這時(shí)，母親發(fā)出一聲慘叫。

“啊，亨利，快！孩子抓走丸子啦！”果然如此，小寶貝格斯塔弗斯·阿道弗斯，那一頭金發(fā)的小家伙，已經(jīng)把整個(gè)圣誕大餐從撲克牌籌碼上抓進(jìn)了手中并囫圇吞下。三百五十磅的濃縮營養(yǎng)就這樣進(jìn)入了這個(gè)無知的孩子的食道。

“快拍拍他的背！”心急如焚的母親大喊：“給他水喝!”

這個(gè)主意卻是致命的。藥丸遇到水便急速膨脹。一陣咕嚕咕嚕的悶響，接著一聲可怕的巨響，古斯塔夫斯·阿道弗斯被炸成了碎片！

他們把孩子小小的尸體碎片歸攏起來，寶寶的嘴唇，雖然已經(jīng)離開了身體，卻還掛著一絲微笑。這種笑，卻是一個(gè)吃了13份圣誕晚餐的孩子才會有的笑容。

（譯文修改于《中國翻譯》1993年第6期，60頁；博文　http://blog.163.com/gqq318@126/blog/static/1719828020095125247284）