中国菜名的翻译方法_英语论文.docx

资料分类:英语论文 上传会员:梦溪 更新时间:2017-10-15
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Abstract

A country’s cuisine, especially the name of dishes, belonging to culinary culture, is a part of a nation’s splendid culture. Our country has history and civilization of 5ooo years which is composed of 56 ethnic groups. Each region has its characteristics and rich culinary culture. The stresses on “color, aroma, taste and appearance” are one of the contributors that the Chinese food is popular all over the world. Not only in Europe and America region, but also in Africa countries, there are many Chinese restaurants. The Chinese cuisine is various with vivid names, even many cuisines imply Chinese culture. In view of the diversity of culture between China and western countries, also the transmission of Chinese culture to other countries, the translation of Chinese cuisine becomes an arduous task in translation area for us to deal with. The accurate translation of dishes is important for the promotion of multicultural communication, as well as economic exchanges. This paper begins with a brief introduction to Chinese cuisine including recent researches and classification, focuses on the translation strategies of the name of Chinese cuisine. The paper also expounds Functional Equivalence theory and strategies of alienation and domestication; what’s more, there are discussions about translation techniques based on ingredients or techniques of dishes. All the strategies are proposed to make translation of Chinese cuisine more standard. The most important thing is to spread Chinese culture and foster a good country image with splendid culinary culture.

 

Key words: Chinese cuisine; translation strategy; Functional Equivalence

 

Contents

Abstract

摘要

1 Introduction-1

2 Literature review-3

2.1 Existing researches in the translation of Chinese cuisine-3

2.2 Existing Problems in the translation of Chinese cuisine-5

3 The Classification of Chinese Dishes-7

3.1 The major styles of cooking and their features-7

3.2 Techniques used in Chinese cuisine-8

4 The Strategy of the Name of Chinese Cuisine on Translation-10

4.1 The principle Functional Equivalence in the translation of dishes-10

4.2 The strategies used in the translation of dishes-13

4.3 The techniques used in the translation of dishes-14

  4.3.1 The equivalence based on the ingredients-14

 4.3.2 The equivalence based on the taste-15

 4.3.4 The equivalence based on the name of place or person-16

5 Conclusion-17

Bibliography-18

Acknowledgments-19

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上传会员 梦溪 对本文的描述:本文主要着重强调菜名翻译的策略,开篇简单介绍了中餐近期的研究以及分类,接下来主要谈论翻译的原则以及策略,如功能对等理论,归化法、异化法,此外还有建立在菜肴原料,烹饪......
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