Abstract

In ancient China, there is an old saying, “To the people foodstuff is all-important”. It means that food has the inevitable significance to people. From ancient times to now, Chinese people have loved eating and been good at eating, so cuisine culture has played an important role in Chinese culture. Raw materials can be showed in Chinese dish names. Origin, inventor or even contained auspicious words is concluded in some dish names. Presently it is hot on the globalization and the international communication has increased. Foreign people are highly interested in Chinese dish culture. Thus, the English translation of Chinese dish names is helpful for the spread of Chinese traditional culture and it can promote the communications among people who come from different countries. Currently some scholars have realized the importance of English translation of Chinese dish names and started to engage in researching. However, most studies are fragmentary and ignore the communication of cultural meaning of Chinese dish names. 

This thesis employing functional equivalence theory and reception aesthetics theory studies the English translations of Chinese dish names from an intercultural perspective. At first, the background of studying the translation of Chinese dish name is introduced by author; then it points out the exiting problems of English translation of Chinese dish names and their causes. On this basis, the translating principles of Chinese dish names are proposed and translation methods for different types of dish names are summarized by author. In a word, the author believes that we should attach much more attention to the significance of English translation of Chinese dish names as well as the process of translation. Moreover, we also should select the most appropriate translating method according to specific conditions and cultural significance. 

Key words: Chinese dish name, methods, dietary cultural, Chinese cuisine, translation, differences

CONTENTS

Abstract

摘要

Chapter 1 Introduction1

1.1 Background of the research..1

1.2 Significance of the research..1

1.3 Structure of the Thesis.2

Chapter 2 Theoretical Basis of English Translation of Chinese Dishes.2

2.1 Functional Equivalence theory2

2.2 The Reception Aesthetics theory3

Chapter 3 Problems in English Translation of Chinese Dishes.4

3.1 Failure in conveying the information in original dish names.4

3.2 Multiple translated versions for one dish name..5

3.3 Culture differences between China and Western Countries5

3.3.1 Differences in concept.6

3.3.2 Differences in table manners..6

3.3.3 Differences in contents7

Chapter 4 Approaches to English Translation of Chinese Dish Names8

4.1 Literal translation..8

4.2 Free translation.9

4.3 Transliteration..9 

Chapter 5 Conclusion.10

References.12