从功能目的论角度谈中式菜肴的英译_英语论文.doc

资料分类:英语论文 上传会员:龚老师 更新时间:2017-10-20
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Abstract

 

Chinese cuisines has a long history, rich taste and unique styles. It is the crystallization of the development of Chinese cooking for thousands of years. Chinese food culture has become an important messenger of spreading the Chinese culture. However, the first problem that this cultural exchange encounters is translation. The name of Chinese cuisines concentrates on the profound Chinese cooking skills, and local specialties, reflects on the colorful Chinese nation’s food culture. And these also has brought some difficulty to the Chinese dishes of the English translation. Guided by the principle of skopos theory, and started from the function and purpose of Chinese cuisine translation, the paper explores the goals and basic principles of translation of Chinese cuisines and analyses the translation strategies of Chinese cuisines.

 

Keywords: Chinese cuisines; skopos theory; translation strategies

 

Contents

Abstract

摘要

1. Introduction-1

2. Literature Review-1

2.1 The definition of skopos theory-1

2.2 The origin and development of skopos theory-2

2.3 The principle of skopos theory-3

3. Applications of Skopos Theory in Chinese Cuisine Translation .-4

3.1 The purpose of Chinese cuisine translation-4

3.2 Fundamentals of Chinese cuisine translation-5

3.3 Problems in Chinese cuisines translation-6

3.4 The characteristics of Chinese cuisines names-7

4. Strategies of Chinese Cuisines Translation from the of Perspective Skopos Theory-8

4.1 Literal translation-8

4.2 Free translation-9

4.3 Transliteration-9

5. Conclusion-10

Works Cited-12

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上传会员 龚老师 对本文的描述:中式菜肴的名称浓缩了中国博大精深的烹饪技巧和地方特色,折射出中华民族绚丽多姿的饮食文化。而这些也给中式菜肴的英译带来了一定的难度。本文以翻译目的论原理为指导,从中......
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