从功能目的论角度谈中式菜肴的英译_英语论文

On the Translation of Chinese Cuisine--From the Perspective of Skopos Theory

摘要

中式菜肴历史悠久，品味丰富，风格独特，是中国烹饪发展数千年的结晶。中国的饮食文化成为了传播中国文化的一个重要的使者，但是这种文化交流所遇到的第一个问题就是翻译的问题。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，从中式菜肴翻译的功能和目的性出发，探讨了中式菜肴英译的目标和基本原则，并浅要分析了中式菜肴翻译的策略。

关键词：中式菜肴；目的论；翻译策略

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

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