淮阳菜菜名英译研究_英语论文

A Study on the English Translation of Huaiyang Cuisine

摘要

中国饮食文化博大精深，了解中餐菜名的英译,有利于把中华饮食文化推向世界。然而，是中餐菜名的英译质量参差不齐,不能很好地传递中华文化。本文通过大量文献搜集和整理，对中菜名翻译的现状和相关理论进行了了解，从翻译理论在中菜菜名翻译中的使用入手，我们了解了其语用功能和菜名翻译中文化功能一致的重要性；通过具体的淮扬菜翻译实例,为中餐菜名英译提供方法借鉴，从而可以指导翻译工作者正确有效地翻译中国菜菜名，使之和受众的交流顺利而有效地进行。此外，从中西文化差异的角度我们论文重点分析了中菜菜名翻译相对于西方菜肴来说更加困难的原因；最后，我们对传播中菜文化，规范菜名英译提出一些可行性建议。

关键词：淮扬菜；菜名翻译理论；原因分析；直译；意译

Abstract

Chinese cuisine culture is extensive and profound. Being able to have a good understanding about the English translation of Chinese dishes is conducive to the spread of Chinese food culture around the world. However, the quality of the English translation of Chinese dishes is not so high, which means the currently used Chinese dish names are not good enough to speed up the spread of Chinese culture. Through a large number of collection of reference materials, we have a brief grasp of the status of the English translation of Chinese dishes and some related theories about it. According to the relevant translation theories about the English translation of Chinese dishes, we studied its pragmatic function, and clarify the importance of cultural functional equivalence in the translation of dish names; Through the specific translation examples of Huaiyang cuisine, we can provide reference for the translation of Chinese dishes so as to guide the translation workers to translate Chinese dish names correctly and effectively, thus we can communicate Chinese culture much more smoothly and effectively. In addition, from the perspective of cultural differences between China and the West, the causes for the difficulties of English translation of Chinese dish names are analyzed in detail here. Finally, this paper puts forward some feasible suggestions on the translation of Chinese cuisine dish.

Keywords: Huaiyang Cuisine; Cuisine translation theory; causal analysis; literaral translation; free translation

Contents

I. Introduction 1

1.1 Chinese Food Culture 1

1.2 Role of Huaiyang Cuisine in Chinese Cuisine 1

1.3 Present Situation of Chinese Menu Translation 3

1.4 Significance of Huaiyang Cuisine Translation 5

II. Relevant Theories of Translation and Cuisine Translation 6

2.1 Relevant Theories of Translation 6

2.2 Theories of Cuisine Translation. 7

III. General Translation Principles in the Translation of Huaiyang Dishes 9

IV. Difficulties and their Causal Analyses in Huaiyang Cuisine Translation 11

4.1 Three Main Problems Existing in the Translation of Dish Names 11

4.2 The Methods of Dealing with the Chinese Cuisine Translation    12

4.3 Causal Analysis of the Difficulties in the Dish Name Translation 15

4.3.1 Differences of Chinese and Western Food Cultures 16

4.3.2 Differences in Language as a Medium Tool 17

4.3.3 Distinctive Complexcities of Chinese Dishes 18

V. Conclusion 19

Bibliography 20