从文化翻译观看宁波传统菜名的英译_英语论文.doc

资料分类:英语论文 上传会员:梦溪 更新时间:2017-10-08
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Abstract: Chinese dietary culture is long standing and well established. Due to diversity of delicacies, proper menu translation exerts vital effect into catering industry. Susan Bassnett’s theory of Cultural Translation is oriented as theoretical basis in this paper. And this paper is going to sort out the characteristics and the cultural background of the traditional Ningbo dish names. Therefore, it goes to the deep analysis of food culture in translation of the traditional Ningbo dishes and comes up with effective menu translation methods, respectively literal Translation, literal translation plus free translation, transliteration, literal translation and sketch. This paper expresses the powerful explanation force in translating the traditional Ningbo dishes on the basis of the Cultural Translation, which enriches the communication of food culture between China and foreign countries.

 

Key words: Menu Translation; Bassnett; Cultural Translation Theory; Ningbo dishes

 

Contents

Abstract

中文摘要

1. Introduction-1

1.1 The Importance of Accurate Expression in Dish Name Translation-1

1.2 Present Condition of Dish Name Translation in China-2

2. Cultural Translation Theory-4

2.1 A Brief Introduction to Cultural Translation Theory-5

2.2 Key Concepts of Cultural Translation Theory-6

3. Features and Food Culture of Dish Names in Ningbo-7

3.1 The Characteristics of Dish Names in Ningbo-8

3.1.1 The Saltness of Ningbo Dishes-8

3.1.2 The Umami Taste of Ningbo Dishes-8

3.1.3 The Sticky Flavor of Ningbo Dishes-9

3.2 The Cultural Indications of Dish Names in Ningbo-9

3.2.1 Dish Names with Allusions from Historical Stories-9

3.2.2 Dish Names with Auspicious Meaning from the Folks’ Custom-11

3.3 The Present Problems in Dish Name Translation in Ningbo-12

4. Translation Methods of Traditional Dish Names in Ningbo-14

4.1 Literal Translation-14

4.1.1 Translation Methods Beginning with Main Ingredients-15

4.1.2 Translation Methods Beginning with Cooking Method-16

4.1.3 Translation Methods Combining the Cooking Method and Main Ingredients-16

4.2 Literal Translation and Free Translation-17

4.3 Transliteration-18

4.4 Literal Translation and Sketch-18

5. Conclusion-20

Reference-22

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上传会员 梦溪 对本文的描述:本文以巴斯奈特文化翻译观为理论依据,梳理宁波传统菜名特点及其文化内涵,对宁波传统菜名的英译中汉语文化的处理进行分析,提出直译,直译加注,意译以及直译加简笔画等菜名翻......
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