从“信达切”看淮扬菜名的翻译_英语论文.doc

资料分类:英语论文 上传会员:梦溪 更新时间:2017-10-18
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Abstract

 

With the increasing development of culture communication between China and other foreign countries, a growing group of people have been started to pay more attention to Chinese traditional food culture. Huaiyang Cuisine, which is ranked as the first of China’s eight big cuisines, is naturally an inseparable part of Chinese traditional food culture. When it comes to a state banquet, Huaiyang Cuisine is often serves as the first choice for international dignitaries. Consequently, with the intention to better spread Chinese traditional food culture, the translation of Huaiyang Cuisine names becomes the fatal point. Based on Liu Zhongde’s translation strategy of Faithfulness, Expressiveness and Closeness, this thesis combines the three aspects of his theory with the translation methods of Huaiyang Cuisine names, aims to provide a better understanding about Huaiyang Cuisine to the target receivers and improve the international reputation of its culture.

 

Keywords: Huaiyang Cuisine; Faithfulness, Expressiveness and Closeness; translation strategy

 

Contents

Abstract

摘要

1. Introduction-1

2. Literature Review-2

3. Existing Problems in Translation of Huaiyang Cuisine-3

3.1 Some common problems-3

3.2 Some culture-related problems-4

4. Liu Zhongde’s Three Principles-5

4.1 Introduction of Faithfulness, Expressiveness and Closeness-5

4.2 Feasibility of analyzing Huaiyang Cuisine names-5

5. Translation Methods under Liu’s Three Principles-5

5.1 Literal translation-6

5.2 Liberal translation-7

5.3 Transliteration-9

5.4 Annotation-10

5.5 Quotation-10

6. Conclusion-11

Works Cited-12

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上传会员 梦溪 对本文的描述:因此,为了更好的将中国传统饮食文化传播出去,淮扬菜名的翻译成了至关重要的一点。本文以刘重德先生“信达切”的翻译原则为基础,将其原则的三个方面与淮扬菜名的翻译策略结......
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