从跨文化交际的角度看中国菜名的翻译_英语论文.doc

资料分类:英语论文 上传会员:白鲸 更新时间:2017-11-11
需要金币1000 个金币 资料包括:完整论文 下载论文
转换比率:金额 X 10=金币数量, 例100元=1000金币 论文字数:5384
折扣与优惠:团购最低可5折优惠 - 了解详情 论文格式:Word格式(*.doc)

Abstract: The paper intends to explore the translation strategies of Chinese dishes. It first analyses the linguistic, semantic and rhetoric features of Chinese dishes, and then introduces the cultural equivalence principle and Chinese culture-oriented principle in the translation of Chinese dishes. Finally, some translation strategies, such as literal translation, free translation and transliteration, are proposed for improvement of Chinese dish translation with the aim to make some contributions to the spread of the Chinese food culture.

Key words: Intercultural Communication; Menu Translations; Cultural Equivalence Principle; Chinese Culture

 

CONTENTS

Abstract

摘要

1. Introduction1

2. Characteristics of Chinese Dish Names.2

  2.1 Linguistic Feature

  2.1.1 Four-character preference

  2.1.2 Fact-telling style

  2.2 Semantic Feature

2.3 Rhetoric Feature

3. Principles for English Translation of Chinese Dish Names.5

3.1 Cultural Equivalence Principle 

3.2 Chinese Culture-oriented Principle

4. Suggested Translation Methods6

4.1 Literal Translation

4.2 Literal Translation plus Explanation

4.3 Free Translation

4.4 Transliteration

5. Conclusion9

Bibliography.10

Acknowledgements11

相关论文资料:
最新评论
上传会员 白鲸 对本文的描述:本文从跨文化交际的角度,探讨了中国菜名的翻译。文章首先分析了中国菜名的语言、语义和修辞特点,介绍了在翻译中应遵循的文化对等的原则和中国文化为导向的原则。同时相应的......
发表评论 (我们特别支持正能量传递,您的参与就是我们最好的动力)
注册会员后发表精彩评论奖励积分,积分可以换金币,用于下载需要金币的原创资料。
您的昵称: 验证码: