On the Translation Strategy of the Name of Chinese Cuisine_英语论文

摘要

一个国家的烹饪，尤其是菜名，属于饮食文化，同时也是一个国家灿烂文化的一部分。我国是有五千多年历史和文明，五十六个民族组成的大国，各个地区有其自身特点和丰富的饮食文化。中餐讲究色香味俱全，这也是中餐风靡全球的重要原因之一。不仅欧美地区，就连很多非洲国家也出现了中餐馆。我国的菜名种类繁多，菜名形象生动，很多菜名暗含博大精深的中华文化。鉴于中西文化差异大，且为了传播中华文化，菜名的翻译成为了翻译界的一项艰巨任务。准确的菜名翻译对于提升多元文化交流以及经济往来至关重要。本文主要着重强调菜名翻译的策略,开篇简单介绍了中餐近期的研究以及分类，接下来主要谈论翻译的原则以及策略，如功能对等理论，归化法、异化法，此外还有建立在菜肴原料，烹饪方法基础上的翻译技巧等。所有提出的策略皆是为了规范中国菜名翻译，最重要的是传播中华文化，树立饮食文化大国的良好形象。

关键词：中国菜肴 翻译策略 功能对等

Abstract

A country’s cuisine, especially the name of dishes, belonging to culinary culture, is a part of a nation’s splendid culture. Our country has history and civilization of 5ooo years which is composed of 56 ethnic groups. Each region has its characteristics and rich culinary culture. The stresses on “color, aroma, taste and appearance” are one of the contributors that the Chinese food is popular all over the world. Not only in Europe and America region, but also in Africa countries, there are many Chinese restaurants. The Chinese cuisine is various with vivid names, even many cuisines imply Chinese culture. In view of the diversity of culture between China and western countries, also the transmission of Chinese culture to other countries, the translation of Chinese cuisine becomes an arduous task in translation area for us to deal with. The accurate translation of dishes is important for the promotion of multicultural communication, as well as economic exchanges. This paper begins with a brief introduction to Chinese cuisine including recent researches and classification, focuses on the translation strategies of the name of Chinese cuisine. The paper also expounds Functional Equivalence theory and strategies of alienation and domestication; what’s more, there are discussions about translation techniques based on ingredients or techniques of dishes. All the strategies are proposed to make translation of Chinese cuisine more standard. The most important thing is to spread Chinese culture and foster a good country image with splendid culinary culture.

Key words: Chinese cuisine; translation strategy; Functional Equivalence

Contents

1 Introduction 1

2 Literature review 3

2.1 Existing researches in the translation of Chinese cuisine 3

2.2 Existing Problems in the translation of Chinese cuisine 5

3 The Classification of Chinese Dishes 7

3.1 The major styles of cooking and their features 7

3.2 Techniques used in Chinese cuisine 8

4 The Strategy of the Name of Chinese Cuisine on Translation 10

4.1 The principle Functional Equivalence in the translation of dishes 10

4.2 The strategies used in the translation of dishes 13

4.3 The techniques used in the translation of dishes 14

4.3.1 The equivalence based on the ingredients 14

4.3.2 The equivalence based on the taste 15

4.3.4 The equivalence based on the name of place or person 16

5 Conclusion 17

Bibliography 18

Acknowledgments 19