摘要

粤菜即广东菜，是中国传统四大菜系之一。由于粤菜知名度较高,许多英语国家的人来中国都会选择吃粤菜。因此，中国餐馆里粤菜菜单的英译较重要。做好粤菜中文菜单的英译有利于更好地传播粤菜饮食文化以及中国传统文化。

该论文将阐述并比较归化以及异化两种翻译策略在粤菜菜单翻译中的应用，从而就如何更好地翻译粤菜菜单提出合理建议。首先，该论文将分析粤菜菜名的组成。具体分为突出原料的、突出属性的、突出习语的、突出地名的、突出传说的以及突出数字的菜名。其次，该论文将根据菜名组成研究归化、异化在粤菜菜单翻译中的应用以及二者的结合应用。最后，该论文将就翻译粤菜菜单时如何应用归化以及异化提出建议。如此，也有利于进一步弘扬粤菜饮食文化以及中国传统文化。

关键词：粤菜菜单翻译     归化     异化

Contents

Abstract i

摘要 ii

Chapter One Introduction 1

1.1 Background and Significance of the Research 1

1.2 Methodology 1

1.3 Structure of the Thesis 2

Chapter Two Literature Review 3

2.1 Standards of Chinese Menu Translation 3

2.2 Current Problems in Chinese Menu Translation 3

2.3 Cantonese Menu Translation 4

2.4 Review of Domestication and Foreignization 5

Chapter Three Introduction of Cantonese Cuisine Names 7

3.1 Components of Cantonese Cuisine Names 7

3.2 Cultural Elements in Cantonese Cuisine Names 8

Chapter Four Application of Domestication and Foreignization in Cantonese Menu Translation 10

4.1 Translation of Ingredient-focused Cantonese Food Names 10

4.2 Translation of Characteristic-focused Cantonese food names 11

4.3 Translation of idiom-focused Cantonese food names 12

4.4 Translation of Place Name-focused Cantonese Food Names 12

4.5 Translation of Legend-focused Cantonese Food Names 13

4.6 Translation of Number-focused Cantonese Food names 14

Chapter Five Conclusion 15

5.1 Major Findings 15

5.2 Limitations and Suggestions 15

References 17