论功能对等理论在中餐菜单翻译中的适用性_英语论文.doc

资料分类:英语论文 上传会员:梦溪 更新时间:2017-10-17
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Abstract

 

With the rapid development of Chinese economy and increasingly frequent communication between nations, more and more foreigners come to China to experience Chinese culture and enjoy the delicious Chinese cuisine. In these circumstances the government published Chinese Menu in English Version as standardized translation of Chinese menu for the foreigners who will come to China to understand Chinese cuisine better. This thesis presents a critical approach to the use of functional equivalence theory in translating those Chinese dishes listed in the Menu from the cross-cultural perspective and after examining a lot of examples from the Menu, concludes that functional equivalence theory is not entirely suitable in the translation of Chinese cuisine for some Chinese characteristics inherent in Chinese dishes can not be fully transplanted. 

 

Keywords: functional equivalence; translation; Chinese cuisine; unjustified

 

Contents

Abstract

摘要

1. Introduction-1

2. Literature Review-2

3. Feasibility of Functional Equivalence in Chinese Menu Translation-2

4. Imperfection in Functional Equivalence of Chinese Menu Translation-5

4.1 Loss of Chinese Connotation-6

4.2 Loss of Chinese Regional Culture-7

4.3 Value Conflict-8

5. Conclusion-10

Works Cited-11

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上传会员 梦溪 对本文的描述:为了方便外国人了解中国美食,中国政府最近专门出版了《中文菜单英文译法》以规范中国菜单的翻译。本文将从文化角度对运用功能对等理论翻译中国菜名提出批评。通过研读大量实......
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