英语翻译初学者翻译

Beauty and Balance

美丽与平衡

The Razor’s Edge

Razor的边缘

“Beauty and Balance - The Razor’s Edge” was a presentation given to the Aromatics Symposium in

美丽与平衡-Razor的边缘是Andrew Caillard, MW于2010年2月在新西兰纳尔逊举行的Nelson, New Zealand by Andrew Caillard, MW in February 2010. It explores the origin of terroir, the

芳径研讨会上发表的一篇文稿。它探讨了风土条件的根源，Riesling交易的历史

history of trading Riesling wines and the contemporary Riesling Aesthetic.

以及Riesling的当代审美

Introduction

概要

Some years ago Robert Joseph, a UK wine opinion maker, clever ly suggested; “i f viognier was a colour, it would be orange.”

几年以前，来自英国的一名葡萄酒品鉴师，Robert Joseph巧妙地建议“如果维奥涅尔是种颜色，它会是橙色的。

In the world of oil painting, colours have a degree of permanency and opaqueness. If riesling was a

在油画的世界里，颜色有一定程度的永久性和不透明度。如果雷司令是一种颜色它一定是最清澈和透明的.

colour it would be the most clear and transparent.

Indeed if painted on a canvas it would reveal the underpainting or the canvas itself. For Riesling is

实际上如果画在画布上面，它会露出打底或者是画布本身。对于雷司令是最透明的葡萄品种

the most transparent of grape varieties; it translates the soils and character of place better than any

它比其他的品种都要适于转变土壤和种植地。

other variety. The winemaker’s hand is barely noticeable in most fine Rieslings.

酿酒师的手艺是显而易见的在酿制最好的雷司令时

The beauty is in the balance

美丽与平衡共存

There are many similarities between fine art and fine wine. The creation of something with beauty

在好的艺术品和好的葡萄酒之间有许多的相似之处。创造有美丽与平衡的东西需要感性，直觉和天赋

and balance requires sensibility, intuition and flair. Culture and tradition give context and feeling of

文化和传统带来的背景和地域的感觉。科学和哲学是使一些东西变的具有持久和有意义的关键性因素

place. Science and philosophy are key elements of making something that is lasting and meaningful. Selection of materials, application of medium and interpretation of genre give an indelible signature.

材料的选择，媒介和流派诠释的应用，赋予了一种不可不可磨灭的特性

These elements combined create a unique voice.

这些要素相结合，创造了一个独特的声音

For centuries there has been and ongoing argument about the role of the winemaker.

千百年来关于酿酒师的角色的争辩一直持续着、

The commercial imperatives of selling wine at high prices during the contemporary era have perhaps 在如今的时代，酒高价售出的商业规则或许取决于对酿酒师天赋的夸张。

resulted in the exaggeration of the winemaker’s talent. There is no question that an individual may

毫无疑问，有人可以超越世俗，但是对于酿酒师们来说他们的技艺已经过分强调和过度智能化了。

transcend the mundane, but for many winemakers their skills are over-emphasised and over intellectualised.

Is the winemaker an Artist?

酿酒师是艺术家吗？

The painter and the winemaker, although kindred souls, are normally divorced by the action of

画家和酿酒师，虽然有相似的精神，但是在创作的过程中是容易区分开的。

Process. Painting is made on a canvas, but a wine is made in the vineyard. The possibilities of style,

画是在画布上做的，而就是在葡萄园里里酿的。风格上的可能性，画的组成和复杂是无限的。composition and intricacy of painting is infinitesimal. However it is the gesture of the artist that

当然，它是艺术家所要超越的终极目标。

ultimately transcends. It is easy to recognise a Dali or a Gauguin etc. In the world of wine it is

很容易就能分辨哪一个是dali或者哪一个是gauguin，等等。在酒的世界里，

perhaps the vineyard that ultimately predestines the quality and character of wine.

或许葡萄园最终决定了酒的质量和特性

In history, few winemakers are ever remembered, but the most famous vineyards endure across

在历史上，很少有酿酒师是永远被记住的，但是最著名的葡萄园却跨越了很长的生命长河。

several lifetimes. In the case of Riesling SchlossJohannesburg, SchlossVollrads and Berkasteler

在Riesling Schloss Johannesburg的案例中，SchlossVollrads and BerkastelerDoktorDoktor这些庄园

areetched in memory across centuries.

被铭记在跨越世纪的记忆中。

Or a craftsman?

或者是一名技工？

A piece of furniture or pottery cannot make itself. Yet if left alone grape juice will ferment into wine. 一丁点的家具或者陶器都不会自我生产出来。但是如果单独存下葡萄汁就会发酵成酒。

Is an artisanal winemaker therefore an oxymoron? The term artisan is used extensively in wine

是不是一名手工酿酒师因此而与之相矛盾？长期的工匠在葡萄酒行业中被广泛雇用。

marketing and communications. Perhaps it is vaguely correct, because without intervention, thought 也许说它正确有些含糊，因为没有人的干预，想法和时机，葡萄甚至不会被采摘等。

and timing, the grapes would not be picked etc.

Or a philosopher?

或者是一名哲学家？

In Australian the phrase “w inemaking philosophy” is frequently used. In many respects fine wine is 在澳大利亚酿酒哲学家这个词语经常被使用。美酒在很多方面都是审美哲学

all about the aesthetic. Certainly consumers have expectations of quality, style, character and

当然消费者期望的质量，款式，格调和背景，这些全是开始谈话的要点。

context. It is all these points that start a conversation.

TerroirNullius?

Over recent times, I have been assiduously researching the origins of the word terroir. Terroir is

在近些时候，我也在积极研究“terroir”一词的起源。“Terroir”通常被解释为“总的任何葡commonly interpreted a s“the total natural environment of any viticultural site.” It is a theory that is

萄栽培地点的自然环境”

compellingly realised by the Grand Cru, Premier Cru and Village wines of Burgundy.

A few months ago, I was watching OZ Clarke explaining to James May why a vineyard across a road in Burgundy made more expensive wine than it sneighbour.The explanation was the controversial but compelling idea of terroir. With a superior “climat” or vineyard site, a grower could in theory command much higher prices for his wines . The commercialisation of terroir has profoundly altered the landscape of the fine wine world. Although steeped in 19th century wine theory , this appropriated wine term has only been used as common wine indus try “jargon” for a few decades. The evolution and meaning of terroir is inextricably linked with an increasingly sophisticated and emotion-gearedwine industry. Once upon a time fine wine was a drink. Not anymore. The value of wine can be factored back to the value of the vineyard real estate. For buyers terroir-driven fine wine is a bauble of wealth. For sellers it is a way creating of wealth.

I have just read the book “A History and Description of Modern Wine” (1833) by Cyrus Redding, a prominent writer of his day and who not once mentioned the word Terroir in his book. It appears that the term gout de pierre(taste of stone) was more commonplace during these times. By pure coincidence I also came across Culture of the Vine and Wine Making (1860) by Dr Jules Guyot, while investigating the wines of Best’s Great Western. By utter luck, a friend sent me a copy of a lecture on terroir given by Professor Warren Moran, an eminent geographer from New Zealand. Trawling through the internet and sifting through a multitude of books and papers, it occurred to me that terroir has evolved into something sinister and absurd. Today it is used as an exquisite “weapon of doubt” by marketers of fine wine. Creating uncertainty and differentiation is part of contemporary fine wine competition. It’s vineyard against neighbouring vineyard, France versus the New World and Adelaide Hills versus the Barossa etc. Warm wine growing areas or high alcohol wines are accused of having no terroir. Indeed some ill-informed critics suggest the New World is terroir-less.

Wealth-creation, protection of identity and the development of a wine aristocracy all lie at the heart of terroir. Although I always thought the word derived from the Latin terra (the earth), it appears that its etymology is terreor (To frighten). Territorium(the land surrounding a town) is the source of an agricultural community’s wealth. When one thinks of someone being territorial, it is easy to see that there is a link between the etymology of terrorism and terroir (all those sub-editors are not so stupid after all).

The idea of terroir, therefore, seems to be linked to agrarian reform in France after 1788. Feeding an increasing population and achieving economic growth were major concerns. In 1860 Dr Jules Guyot, one of France’s famous wine boffins wrote a small book called the “Culture of the Vine and Wine

Making”. I found an original English translation at Best’s Great Western earlier this year. This book gave instruction to would-be wine growers how to plant avineyard and make wine. In a pre-amble he asks the question; “What is the wealth of locality and its soil? His theory argued that making high-end agricultural products like wine would create better returns and wealth than growing wheat or farming animals. A successful wine enterprise would employ more labour resulting in the creation of small businesses;Guyot describes this scenario as “the bread and meat would follow.” He explains “One acre of the Chateau-Lafitte (sic), or the Clos-Vougeot, gives more wealth to the public than one hundred acres of poor wastes, planted with a forest or turned into an ordinary farm.To speak more precisely, in poor soils, the production of bread and meat will not create wealth, whereas wealth will always produce bread and meat.”This pre-mechanisation 19th century idea (a pre cursor to the concept of “adding value”), was called the “colonisation power of land.”

Guyot’s book was standard reference in Aus tralia. Chateau Tahbilk, established in 1860, also has a copy of this edition in its museum.

“A defence of centuries of effort”

By the end of the 19th Century wine adulteration and fraud were common place in France. The introduction of Appellation Controlée laws attempted to establish protection of identity through designating and controlling geographic-based names. The first delimited region was Chateau-Neuf- du-Pape in 1923. More formal laws were introduced around 1936. However these laws were a protection of a “place of origin” rather than necessarily a protection of qua lity. Local knowledge and politics have played a hefty part in their construction.

During the course of the 20th Century terroir has been historicised, ecologised (Agriculture Raissonée) and romantised.It has also been politicised; the elevation of Burgundy’s La Grande Rue to a Grand Cru and Bordeaux’s Ch Mouton Rothschild to a First Growth illustrate commercial imperatives rather than necessarily the truth. The St Emilion Classification debacle of recent years shows the strong emotions and fear of losing out linked with the quality of perceived terroirs. (The process of establishing regional boundaries or Geographical Indications in Australia has also resulted in legal challenges).

What the???

Remarkably terroir is hardly used in English Language books until the 1980s/1990s. It is mentioned in Warner Allen’s “Natural Red Wines” (1951) and its white sister volume. He specifically defines the term as meaning “the discernable taste of the soil in which the wine was grown” –no implication

of terroir as we understand it today.Curiously Terroir is not talked about in Wine by Hugh Johnson (1977) or Wine, Grapes, Vines by Jancis Robinson (1986)!

Terroir has evolved into a powerful marketing weapon. Although steeped in the theories of 19th Century France, it has evolved into an ‘invention of difference.” Indeed perhaps it highlights a distinction without a difference? With globalisation and the threat of increased competition in the fine wine space,terroir has become a way to articulate a fiction. There are many wine producers who “use a glorious past o r grand history to create a unique and different product of symbolically high standard.”

In Australia, Jeffrey Grosset, suggests that the concept of terroir is not unique to France. He moots

the Aboriginal word “Pangkarra” to describe the way locals would interact with the landscape. In Papua New Guinea the pidgin word “Arse Place’ (“the place in which we sit”) shows that most communities have a “sense of place”. These ideas, however, are not only related to identity but also to survival. Terroir, during the 20th Century, has evolved into a much more complex idea, where survival once a starting point is lost to the imperative; “We have to be different in order to sell.”

Identity, when matched with quality, is extraordinarily powerful and transcendent. When a product

is characterised by a place, it does not have the same attraction as a product that defines a place or genre. Invariably most of the very great wines of the world are the latter. Chateau Lafite-Rothschild, Chateau Petrus and Domaine de la Romanée Conti are examples. In Australia Grosset Polish Hill does much to define Clare Riesling. In the Rheingau SchlossJohannissberg does much the same.

Riesling - a history of trading

In many respects Riesling translates the soil better than any other grape variety. It is one of the most compelling “wines of place”. Contemporary sources would say that these wines profoundly articulate terroir, yet buyer behaviour suggests that consumers buy on the reputation and skill of the producer rather than vineyard. Although many scientists would argue that flavour cannot be picked up by root systems, there is plenty of anecdotal experience that suggests that one can smell the aromas and taste the flavours of the soil in Riesling. Recently Dr RowaldHepp from SchlossVollrads ground two wet stones together in the vineyard. I swear that I could smell the flinty notes in his wine!

The first documentary sales of Riesling (in 1435) can be found in the archives of KlostersEberbachin the Rheingau.While SchlossJohannisberg is associated with the first Botrytis wines of the region (Beerenauslese and Trockenbeerenauslese), SchlossVollrads is the originator of Kabinett.

During Elizabethan times s ome “Rhenish” wines were imported but they were generally consumed within 18 months because of the problems of storage. Once the wine was off it would be adulterated with spices or turned into vinegar. It was a risk to drink water during these times. Beer and wine was consumed extensively to avoid getting ill.

Not until the advent of bottle and cork, was wine stored in any meaningful long term way. The idea

of wine investment and wine collecting only began less than 300 years ago!

During the 1830s SchlossJohannisberger was regarded as “a wine of first class” alongside the wines

of Romanee Conti, Lafitte (sic) and South African Constantia!However most Hock and Moselle was considered as young drinking “2nd and 3rd class” wines. Even in those days, observers recognised and acknowledged difference. Cyrus Redding wrote “The German a re a distinct class in character from all other wines. They are generous, dry, finely favoured and endure age beyond example. They average about 12.08 per cent of alcohol. They have been supposed to turn acid sooner than other wines, though the reverse is a remarkable fact” He also described Steinberger (Rheingau) as “a very fine growth” ;Oestericher as “l ighter than Johannesberger but delicate”; Liebfrauenmilch as “a good wine with fine flavo ur and body”; Bacharach as “a wine once in high repute” and Whele n and Graach as “both of first quality”.

During the most of Queen Victoria’s reign, German wine was favou red at court and enjoyed great popularity in England during the 19th century.

Starts to go all wrong after 1918

André Simon, the distinguished 20th Cen tury wine critic said “There was a time, before 1914, when one could easily tell with eyes shut and nose wide awake, a Ruwer wine from a Bernkastel or Mittel Mosel wine, or a fortiori from a Rhinegau (sic)or Palatinate wine. However commercial success resulted in significant adulteration; up to 1930 German Wines could contain up to 49% of foreign wines, yet be named according to their 51% share; “This was a new taste for me – sweet Hock a la Sauternes. Leading above all names was Leibfraumilch.” A lot of wine was sourced from Spain. During German Occupation, wine was imported from Alsace and Austria to bolster production. André Simon said “A sickening sweetness fouled most post-war wines (after 1918) and robbed them of their e rstwhile individuality” The greatest pre-1945 vintages are regarded as 1893 and 1921. Many of these bottles were identified by their cask number (funder no. or bestefass)

The character of German Riesling changed significantly during the post-war years and the occupation of West Germany by US Forces. This also coincided with the democratisation of wine consumption in the UK. The result was that traditional styles and names were modified or exploited to suit the tastes of a relatively unsophisticated market. This was further exacerbated by the production of new high yielding grape varieties such as Muller Thurgau etc. In Australia Riesling was the generic term used for cheap bag in the box white wines. It was Rhine Riesling that differentiated the true Riesling from other synonym varieties.

Adulteration was rife. In 1964 Public Prosecutor Oberstaatsanwalt Bohr (who was subsequently reprimanded for authorising the wrong labelling of State Domain wines) said “Rhine Wine is not always pure; many German wines contain more water than permitted and wine growers adulterate and mix wines to such an extent, that the criminality is quite significant.”

German Wine Law of 1970, which was based on must weight and open to cheating, further diminished the integrity of German Riesling. The wholesale reduction in vineyards and commercialisation at all quality levels resulted in a loss of identity and consumer confidence. German Rieslings are enjoying something of a renaissance in recent times.

Alsace – history of trading

The wines of the Bas-Rhin were highly regarded during the 18th and 19th centuries. James Busby sourced material from here. During the 1830s Cyrus Redding said“Rischling wine from Strasburgh (sic) is distinguished by a particular bouquet, by strength and durability. It will keep a century. It is diuretic and cold.” The rischling wines were generally considered as second class; “t he vine de Paille“based on Tokai, Chasselasetcwere more valued. The German occupation of Alsace between 1870 and 1918, however, was disastrous. ’ “Germans took good care, while they were masters of Alsace, that Alsatian wines had no chance to compete with the wines of Germany. When Alsace was freed from occupation in 1918..nobody outside Alsace had ever heard of Riquewihr, Ribeauvillé, Guebwilleretc” The market for Alsatian wine seized up during World War 2. Its traditional markets in Eastern Europe dried up with the descent of the “iron curtain.” Over the last 60 years it has completely re-invented itself as a wine region.

Australian Riesling

In Australia James Busby listed Rischling in his 1832 collection and it is known that William Macarthur imported some Riesling vines from the Bas-Rhinin 1838. In 1847 Johann Gramp imported some Riesling grapes into the Barossa Valley of South Australia, producing his first vintage in 1850. This variety did well during early 1900s establishing a foothold as Rhine Riesling in the Eden Valley and Clare Valleys. The sale of Clare Riesling (Crouchen) and Hunter River Riesling (Semillon) confused the consumer. Thsi was further exacerbated by the use of Riesling as a generic term for cheap bag in the box white wines. Duringthe 1970s Riesling was used as a way of describing style, whereas Rhine Riesling was given to the varietal. Although Leo Buring visited SchlossJohannisburg in 1896, the variety did not prosper until contemporary times. The development of Leo Buring Rieslings under the extraordinary detailed eye of John Vickery brought fine Riesling back into vogue during the 1960s and 1970s. Today Grosset and Pewsey Vale lead a strong Riesling renaissance. The variety has prospered at Henty in Victoria and the Great Southern in Western Australia. New Germanic low-alcohol, fruity, mineral styles are emerging.

A history of abuse

History shows that Riesling is an abused, tortured and subjugated soul throughout the 20th Century. Although it articulates place better than any another grape variety politics, scandal, greed and impossible German language have profoundly sidelined the Riesling genre. Over the last thirty years the market has slowly returned. It so often represents great value. Consumers can buy Grand

Cru Alsace Riesling, superb Mosel Riesling Kabinett, or Clare and Eden Valley Riesling for under $30. This category has very clear potential. The reputation of the producer is inextricably entangled with its future. The vineyard remains a key factor. The terroir argument seems not to have helped the variety. There is little romance that goes with scent of place

The aesthetic of Riesling

Aesthetics deals with beauty, art, enjoyment, sensory-emotional values, perception, and matters of taste and sentiment. This form of philosophy is inextricably intertwined with fine wine. Riesling has a very clear contemporary aesthetic. It is extraordinary to thin that the expectations of the 1830s are very similar to those of today. What was ugly yesterday can be beautiful today and vice versa. There seems to be an enduring appreciation of minerality and freshness but also aroma, volume and flavour length. Riesling ultimately is very versatile with food and company.

The expectations of today – classic dry or off dry Riesling styles - Examples

MOSEL – Pale colour. flowery, slatey and delicate with low to moderate alcohol, clear bright acidity. Classic style has a hint of residual sugar.”

RHEINGAU –“Slatey/ flinty/ pearskin, low to moderate alcohol, more powerful and intense

(styles ieTrocken through to Spatlese muffle or exaggerate”typicity”)

ALSACE – Stoney/ honey/ flinty notes, moderate alcohol, chalky, more richness, concentration. Grand Cru often riper expressions with muscaty note.

CLARE RIESLING – Lemon curd/ camomile aromas. Moderate to moderate-high alcohol, concentration, indelible acidity and flavour length. Develop toasty/ oilskin aromas and limey richness on the palate.

EDEN VALLEY – Lemon/Lime/ herb/ slatey notes, moderate to moderate-high alcohol, strong acidity.

Botrytis character seems to add fruit complexity and richness, although the very best Rieslings do not have this character.

Evaluation

As a buyer or critic – one tends to evaluate against the contemporary aesthetic. Individual producers such as Grosset, Trimbach, ZindHumbrecht, JJPrum, Dr Loosen, SchlossJohannsiberg etc transcend the current market because they exemplify the genre.

The future of Riesling

Riesling is ultimately a blurred-transparency on a blank canvas. The variety is once again enjoying recognition among collectors and buyers. In-store ranging and limited restaurant listings however will continue to skew the market. The general consumer remains confused and unclear what Riesling should be –largely because it’s so varied in style and has been commercially trashed in the recent past. A new sweetness scale has been introduced by the International Riesling Foundation to improve informed purchasing decisions. Some producers are already using it on their back labels. Neudorf (Nelson, NZ) and Dopff (Alsace, France) are examples. In the end however it is not

the terroir but the style and values behind the wine (winemaking philosophy, sweetness, environmental, family heritage, reputation and reliability) that will ultimately drive sales.

The movement towards organic/ biodynamic/ low input viticulture must be good from an environmental perspective. The emerging interest in lower alcohol (8-11%) Australian Riesling is interesting. Early examples from Pewsey Vale and Lethbridge are impressive.

The poor allocation of points and the lack of empathy for other cultural values that pervades among wine critics is alarming. Critics applaud individuality but assume that taste and received wisdom is homogenous across cultures. Riesling has universal appeal, but styles will enjoy different levels of success across wine markets of the world.

“For men and women are not only themselves; they are also the region in which they were born, the city apartment or the farm in which they learnt to walk, the games they played as children, the old wives’ tales they overheard, the food they ate, the schools they attended, the sports they followed, the poets they read, and God they believed in. It is all these things that have made them what they are, and these are the thing s that you can’t come to know by hearsay, you can only know them if you have lived them.”

Somerset Maugham “The Razor’s Edge” 1944

新视野大学英语翻译答案

汉译英 Unit1 1.无论你是多么富有经验的演说家，无论你做了多么充足的准备，你都很难在这样嘈杂的招待会上发表演讲。（no matter how） No matter how experienced a speaker you are, and how well you have prepared your speech ，you will have difficulty making a speech at such a noisy reception. 2.就像吉米妹妹的朋友都关系吉米一样，吉米也关系他们（just as） Just as all his sister ’ s friends cared about him, Jimmy cared about them 3.汽车生产商在新车的几处都印有汽车识别号码，以便帮助找回被盗的车辆。（track down）Car manufacturers stamp a vehicle identification number at several places on new cars to help track down stolen vehicles. 4.老师回来时你敢告我状的话，我就不再和你说话了。（tell on） If you dare tell on me when the teacher gets back I won’t say a word to you any more. 5.有些老年人愿意独自过日子，但大多数老人选择和儿女一起生活。（on one’s own） Some elderly people prefer to live on their own while the great majority choose to live with their children. 6.现在需要面对的事情是：如何筹集创建公司所需的资金。（reckon with） Here is something that needs to be reckoned with: how to get the necessary finances to establish the company. Unit2 1.被告是位年仅30岁的女子，她坚持称自己无罪 The defendant, a woman of only 30, kept insisting on her own innocence. 2.总体看来，枣、豆类以及一些多叶的绿色蔬菜是最好的铁质来源。 All tings considered, dates, beans and some leafy green vegetables are the best sources of iron . 3正餐时不供应饮料，饮料会影响消化。 No beverages are served with meals because they interfere with digestion. 4.考虑到那个地区受欢迎的程度，提前订旅馆是明智的。 Taking the popularity of the region into consideration, it is advisable to book hotels in advance. 5.服药后若有呕吐感，请立即停止服用并立刻咨询医生。 If you have a feeling of wanting to throw up after taking this drug, stop taking it immediately and consult your doctors as soon as possible. 6.总结这次讨论时，他说双方都要好好考虑怎样以最有效的方法来解决这一问题。 Summing up the discussion, he said both parties should consider the most effective way to solve the problem. Unit3 1.在思维方面，与他的行为一样，他是非常传统的。 In his thinking, as in his behavior, he is very traditional. 2..教师一旦同意接受新的教学计划，他们就得面对新计划所带给他们的压力。 Once the teachers agree to accept the new teaching program, they have to face the strain it puts on them. 3.从长远看，大学毕业后继续深造而不是直接参加工作是值得的。 In the long run, it is worthwhile to pursue one ’ s study after graduatin g from university instead of going to work directly. 4.由于这所学校的办学宗旨是品德第一，所以道德观和学习成绩受到同样的重视。 As the school operates on the Character First principle, moral values and academic achievements are stressed equally. 5.据说，原定于这个月召开的会议将推迟到下个月召开。

最新新发展职业英语职场英语教程翻译+搭配

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本文由雪白乌鸭贡献 文教、科技有关部门常见职衔与职称英文翻译　 （大学）校长　Ｐｒｅｓｉｄｅｎｔ／Ｃｈａｎｃｅｌｌｏｒ　 （大学）副校长　Ｖｉｃｅ　Ｐｒｅｓｉｄｅｎｔ　 （大学）代理校长　Ａｃｔｉｎｇ　Ｐｒｅｓｉｄｅｎｔ　 （中学）校长　Ｐｒｉｎｃｉｐａｌ　 （小学）校长　Ｈｅａｄ　／Ｍａｓｔｅｒ　 学院院长　Ｄｅａｎ　ｏｆ　Ｃｏｌｌｅｇｅ／Ｈｅａｄ　ｏｆ　Ｃｏｌｌｅｇｅ　 教务长　Ｄｅａｎ／Ｄｉｒｅｃｔｏｒ　ｏｆ　Ｔｅａｃｈｉｎｇ　Ａｆｆａｉｒｓ　 总务长　Ｄｉｒｅｃｔｏｒ　ｉｎ　Ｃｈａｒｇｅ　ｏｆ　Ｇｅｎｅｒａｌ　Ａｆｆａｉｒｓ　 系主任　Ｄｅｐａｒｔｍｅｎｔ　Ｃｈａｉｒｍａｎ　／Ｄｅｐａｒｔｍｅｎｔ　Ｈｅａｄ　 教研室主任　Ｈｅａｄ　ｏｆ　ｔｈｅ　Ｔｅａｃｈｉｎｇ　ａｎｄ　Ｒｅｓｅａｒｃｈ　Ｓｅｃｔｉｏｎ　 实验室主任　Ｌａｂｏｒａｔｏｒｙ　Ｃｈｉｅｆ　 教导主任　Ｄｉｒｅｃｔｏｒ　ｏｆ　Ｔｅａｃｈｉｎｇ　ａｎｄ　 班主任　Ｄｉｓｃｉｐｌｉｎｅ　Ｃｌａｓｓ　Ａｄｖｉｓｅｒ／Ｈｅａｄ　Ｔｅａｃｈｅｒ　 教授　Ｐｒｏｆｅｓｓｏｒ　 副教授　Ａｓｓｏｃｉａｔｅ　Ｐｒｏｆｅｓｓｏｒ　 客座教授　Ｖｉｓｉｔｉｎｇ　Ｐｒｏｆｅｓｓｏｒ／Ｇｕｅｓｔ　Ｐｒｏｆｅｓｓｏｒ　 兼职教授　Ｐａｒｔ－ｔｉｍｅ　Ｐｒｏｆｅｓｓｏｒ　 名誉教授　Ｈｏｎｏｒａｒｙ　Ｐｒｏｆｅｓｓｏｒ　 终身教授　Ｌｉｆｅｔｉｍｅ　Ｐｒｏｆｅｓｓｏｒ　 外籍教授　Ｆｏｒｅｉｇｎ　Ｐｒｏｆｅｓｓｏｒ　 研究生指导教师　Ｇｒａｄｕａｔｅ　Ｔｅａｃｈｅｒ／Ｒｅｓｅａｒｃｈ　Ｓｕｐｅｒｖｉｓｏｒ　 讲师　Ｌｅｃｔｕｒｅｒ／Ｉｎｓｔｒｕｃｔｏｒ　 助教　Ｔｅａｃｈｉｎｇ　Ａｓｓｉｓｔａｎｔ　（Ｔ．Ａ．）　 实验员　Ｌａｂｏｒａｔｏｒｙ　Ｔｅｃｈｎｉｃｉａｎ　 图书馆员　Ｌｉｂｒａｒｉａｎ　 研究所所长　Ｉｎｓｔｉｔｕｔｅ　Ｄｉｒｅｃｔｏｒ　 研究员　Ｒｅｓｅａｒｃｈ　Ｆｅｌｌｏｗ／Ｒｅｓｅａｒｃｈｅｒ　 副研究员　Ａｓｓｏｃｉａｔｅ　Ｒｅｓｅａｒｃｈ　Ｆｅｌｌｏｗ　／　Ａｓｓｏｃｉａｔｅ　Ｒｅｓｅａｒｃｈｅｒ 助研　Ｒｅｓｅａｒｃｈ　Ａｓｓｉｓｔａｎｔ　 资料员　Ｄａｔａ　Ｐｒｏｃｅｓｓｏｒ　 总工程师　Ｃｈｉｅｆ　Ｅｎｇｉｎｅｅｒ　 副总工程师　Ａｓｓｉｓｔａｎｔ　Ｃｈｉｅｆ　Ｅｎｇｉｎｅｅｒ　 高级工程师　Ｓｅｎｉｏｒ　Ｅｎｇｉｎｅｅｒ　 工程师　Ｅｎｇｉｎｅｅｒ　 助工　Ａｓｓｉｓｔａｎｔ　Ｅｎｇｉｎｅｅｒ　 技术员　Ｔｅｃｈｎｉｃｉａｎ　 技师　Ｓｋｉｌｌｅｄ　Ｔｅｃｈｎｉｃｉａｎ　 董事长　Ｃｈａｉｒｍａｎ　ｏｆ　ｔｈｅ　Ｂｏａｒｄ　／Ｃｈａｉｒｍａｎ　 董事／理事　Ｄｉｒｅｃｔｏｒ　 副董事　Ａｓｓｏｃｉａｔｅ　Ｄｉｒｅｃｔｏｒ　 高级会计师　Ｓｅｎｉｏｒ　Ａｃｃｏｕｎｔａｎｔ　 注册会计师（美国）Ｃｈａｒｔｅｒｅｄ　Ａｃｃｏｕｎｔａｎｔ　 注册会计师（美国）Ｃｅｒｔｉｆｉｅｄ　Ｐｕｂｌｉｃ　Ａｃｃｏｕｎｔａｎｔ（ＣＰＡ）　 助理会计师　Ａｓｓｉｓｔａｎｔ　Ａｃｃｏｕｎｔａｎｔ　 主任会计　Ｃｈｉｅｆ　Ａｃｃｏｕｎｔａｎｔ　 高级经济师　Ｓｅｎｉｏｒ　Ｅｃｏｎｏｍｉｃ　Ｍａｎｇｅｒ　／　Ｓｅｎｉｏｒ　Ｅｃｏｎｏｍｉｓｔ　 经济师　Ｅｃｏｎｏｍｉｃ　Ｍａｎａｇｅｒ　／Ｅｃｏｎｏｍｉｓｔ　 建筑师　Ａｒｃｈｉｔｅｃｔ　 规划师　Ｐｌａｎｎｅｒ

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British Rose Market Advertising Manager 广告经理 Ad Copywriter(Direct Mail) 广告文撰写 Market Research Analyst 市场调查分析员Salesperson 销售员 Retail Buyer 零售采购员 Sales Administrator 销售主管 Sales Assistant 销售助理 Marketing and Sales(市场与销售部分) Account Manager 客户经理 Account Representative 客户代表 人 Advertising Assistan 广告助理 Advertising Coordinator 广告协调员 Assistant Account Executive 客户管理助理 Callback Representative 复查代表 Director of Subsidiary Rights 分公司权利总监Insurance Agent 保险代理人 Manufacturer''s Representative 厂家代表Marketing and Sales Director 市场与销售总监Marketing Assistant 市场助理

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