淮陽菜菜名英譯研究_英語論文
文檔分類: 英語論文 文檔上傳會員:Todd 上傳時間:2020-04-08
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淮陽菜菜名英譯研究_英語論文

A Study on the English Translation of Huaiyang Cuisine

摘要

中國飲食文化博大精深,了解中餐菜名的英譯,有利于把中華飲食文化推向世界。然而,是中餐菜名的英譯質量參差不齊,不能很好地傳遞中華文化。本文通過大量文獻搜集和整理,對中菜名翻譯的現狀和相關理論進行了了解,從翻譯理論在中菜菜名翻譯中的使用入手,我們了解了其語用功能和菜名翻譯中文化功能一致的重要性;通過具體的淮揚菜翻譯實例,為中餐菜名英譯提供方法借鑒,從而可以指導翻譯工作者正確有效地翻譯中國菜菜名,使之和受眾的交流順利而有效地進行。此外,從中西文化差異的角度我們論文重點分析了中菜菜名翻譯相對于西方菜肴來說更加困難的原因;最后,我們對傳播中菜文化,規范菜名英譯提出一些可行性建議。

關鍵詞:淮揚菜;菜名翻譯理論;原因分析;直譯;意譯

Abstract

Chinese cuisine culture is extensive and profound. Being able to have a good understanding about the English translation of Chinese dishes is conducive to the spread of Chinese food culture around the world. However, the quality of the English translation of Chinese dishes is not so high, which means the currently used Chinese dish names are not good enough to speed up the spread of Chinese culture. Through a large number of collection of reference materials, we have a brief grasp of the status of the English translation of Chinese dishes and some related theories about it. According to the relevant translation theories about the English translation of Chinese dishes, we studied its pragmatic function, and clarify the importance of cultural functional equivalence in the translation of dish names; Through the specific translation examples of Huaiyang cuisine, we can provide reference for the translation of Chinese dishes so as to guide the translation workers to translate Chinese dish names correctly and effectively, thus we can communicate Chinese culture much more smoothly and effectively. In addition, from the perspective of cultural differences between China and the West, the causes for the difficulties of English translation of Chinese dish names are analyzed in detail here. Finally, this paper puts forward some feasible suggestions on the translation of Chinese cuisine dish.

Keywords: Huaiyang Cuisine; Cuisine translation theory; causal analysis; literaral translation; free translation

Contents

I. Introduction 1

1.1 Chinese Food Culture 1

1.2 Role of Huaiyang Cuisine in Chinese Cuisine 1

1.3 Present Situation of Chinese Menu Translation 3

1.4 Significance of Huaiyang Cuisine Translation 5

II. Relevant Theories of Translation and Cuisine Translation 6

2.1 Relevant Theories of Translation 6

2.2 Theories of Cuisine Translation. 7

III. General Translation Principles in the Translation of Huaiyang Dishes 9

IV. Difficulties and their Causal Analyses in Huaiyang Cuisine Translation 11

4.1 Three Main Problems Existing in the Translation of Dish Names 11

4.2 The Methods of Dealing with the Chinese Cuisine Translation    12

4.3 Causal Analysis of the Difficulties in the Dish Name Translation 15

4.3.1 Differences of Chinese and Western Food Cultures 16

4.3.2 Differences in Language as a Medium Tool 17

4.3.3 Distinctive Complexcities of Chinese Dishes 18

V. Conclusion 19

Bibliography 20


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