How we can know? And what we can know? It is possible to make some descriptions of some concepts. But anything which is said on and about it cannot define it completely. Every definition can only made by particular subjects from specific point of views. Any definition that is given at the same time in different spaces or at the same time and in the same spaces cannot be the one and the same. There are some conceptions that are possible for us to know and think about. We assert our knowledge about these things by names. But is it possible to obtain the knowledge of "conception" which implies something or anything out of time and space? Any name that implies a conception or definition can only determinate what we are talking which also can help us to imagine. But there are some concepts which are completely undeterminated. Which are possible but not imaginable? In this talk we will discuss if it is possible for one to comprehend and imagine "nothingness" which is undeterminated as also can be called as Avaktavyam. If so, where would this question bring us? In this paper, by focusing on this subject, we will follow Jain thinkers who are the very important figure of the History of Indian Philsophy and Logic. In the first part we will talk about their epistemological sights which have an important role in their logic called Sabtabhnaginaya & Syadvada. In the second part we are going to present its main figure called Avakyavyam. In the third part we will see two kinds of negation which will help us to comprehend Nothingness as Avaktavyam. In the last part we will mention our unanswered concern of imagination by bringing these two deep concepts together.
In recent years, the ever-increasing importance of the exchange of food and cuisine culture between China and the West has been evident. Chinese cuisine is regarded as a great wonder of collection of cooking skills in foreign people’s eyes. While the sight of Chinese food brings pleasure, the names of dishes also capture close attention of foreigners. Since the dish name is the first impression given to a dining person when he or she decides to order a dish, it is important to convey accurate information to the customer. However, cuisine translation has rarely been considered worthy of serious academic study, much less Chinese dish name translation. In this article, the author analyzes the features of Chinese dishes and dish names, makes a comparative study between Chinese and English culture, especially the food culture, points out the problems in the existing English translation of Chinese dish names and then discloses the corresponding causes.
This article examines one of the difficult points in improving high school students’ English reading proficiency, namely, how to choose after-class English reading materials by reader level. Within the theoretical framework of zone of proximal development, this article discusses several challenging issues of choosing the reading materials. Implications for teachers are discussed.