Here’s a chart which incorporates illustrations of food into their Chinese character forms [Note: these are based on Japanese kanji, so not all apply equally to Chinese; see my notes below]:
Below are the characters involved, suped up with Sinosplice Tooltips for the readings of both the Chinese and Japanese (more notes at the bottom). I get the impression the English translations were not written by a native speaker, so I’ve added a few notes in brackets to clarify where appropriate.
|English||Japanese||Chinese (traditional)||Chinese (simplified)|
|weigh||量る||稱 (重量)||称 (重量)|
|shrimp||蛯 ( / 老 / 蝦)||蝦||虾|
|root [= radish]||大根||蘿卜||萝卜|
|saurel [mackerel?]||鯵||鯖魚 [?]||鲭鱼 [?]|
|flatfish [flounder?]||鰈||鰈魚 [?]||鲽鱼 [?]|
Creating this table was a good exercise in both vocab comparison between Japanese and Chinese, and also simplified and traditional characters. A few things jumped out as I created the table above:
1. Many of the Japanese characters above are not normally written in characters (kanji). In modern Japan, many words like 林檎 (apple), 苺 (strawberry), and 蛯 (shrimp) are often just written as “りんご,” “いちご,” and “えび,” respectively, in hiragana (no characters).
2. There are words like レモン (檸檬), the word for “lemon,” which looks weird not written in katakana. And I’m not familiar with 腹詰; I’ve always encountered “ソーセージ,” which entered Japanese as a loanword from the English “sausage.”
3. 苺 means “strawberry” in Japanese, but it’s the morpheme “-berry” in Chinese, used in such words as 草莓 (strawberry), 蓝莓 (blueberry), and 黑莓 (blackberry).
4. I’m not a big fish-eater, so I’m not confident in the fish translations. Any corrections are welcome.
There’s a lot more I could say here, but unfortunately, my blogging time is limited. Comments welcome!