有关英国食物的翻译作业，最后一次作业，请大家认真做。请不要到网上搜索参考译文，以免先入为主。
Shall I compare thee to a summer's day?
Shall I compare thee to a summer's day?
Thou art more lovely and more temperate
Rough winds do shake the darling buds of May
And summer's lease hath all too short a date
Sometime too hot the eye of heaven shines
And often is his gold complexion dimm'd
And every fair from fair sometime declines
By chance or nature's changing course untrimm'd
But thy eternal summer shall not fade
Nor lose possession of that fair thou owest
Nor shall Death brag thou wander'st in his shade
When in eternal lines to time thou growest
So long as men can breathe, or eyes can see
So long lives this, and this gives life to thee
English Food （只翻前两段）
English food has a bad reputation abroad. This is most probably because foreigners in England are often obliged to eat in the more ”popular“ type of restaurant. Here it is necessary to prepare food rapidly in large quantities, and the taste of the food inevitably suffers, though its quality, from the point of view of nourishment, is quite satisfactory. Still, it is rather dull and not always attractively presented. Moreover, the Englishman eating in cheap or medium price restaurant is usually in a hurry—at least at lunch—and a meal eaten in a leisurely manner in pleasant surroundings is always far more enjoyable than a meal taken hastily in a business-like atmosphere. In general, it is possible to get an adequate meal at a reasonable price; in fact, such a meal may be less expensive than similar food abroad. For those with money to spare, there are restaurants that compare favorably with the best in any country.
In many countries breakfast is a snack rather than a meal, but the traditional English breakfast is a full meal. Some people have a cereal or porridge to begin with. If porridge is prepared from coarse oatmeal (in the proper Scottish manner) it is a tasty, economical, and nourishing dish, especially when it is eaten with milk or cream, and sugar or salt. Then comes a substantial, usually cooked, course such as bacon and eggs, sausages and bacon or, sometimes, haddock or kippers. Yorkshire ham is also a breakfast specialty. Afterwards comes toast, with butter and marmalade, and perhaps some fruit. Tea or coffee is drunk with the meal. Many English people now take such a full breakfast only on Sunday morning.
The traditional English meal (lunch or dinner, lunch generally being the lighter meal) is based on plain, simply-cooked food. British beefsteak is unsurpassed (with the best steaks coming from the Scotch Angus cattle) and is / accompanied by roast potatoes; a second vegetable (probably cabbage or carrots), and Yorkshire pudding (baked batter, a mixture of flour, egg, milk and salt).
English lamb chops, best when grilled, make a very tasty dish, particularly when eaten with fresh spring peas, new potatoes and mint sauce. English pork is good, but English veal is sometimes disappointing.
As regards fish, Dover soles are a delicacy. So are British trout and salmon. Unfortunately, they are not cheap!