A Study of C-E Translation of Chinese Dish Names in A Bite of China from the Perspective of Functional Equivalence Theory_英语论文

摘要

最近，中国中央电视台（CCTV）制作的电视纪录片《舌尖上的中国》风靡全球。它以美食为主线，以“让世界了解中国”为宗旨，主要介绍了中国各地的美食生态，并向西方传播了东方饮食生活及其价值观。然而中文电视纪录片中对菜名的英译研究却没有引起足够的重视。如何准确地翻译中式菜名所包含的文化内涵、达到最好的文化传播的效果，是本文拟探讨的问题。本文将以《舌尖上的中国》为个案，以奈达的功能对等理论为指导，对纪录片中出现的中式菜名的英译进行分析研究，通过实例讨论中式菜名在电视纪录片中的英译策略和方法。 

关键词: 功能对等理论；中式菜名；翻译策略

Contents

Acknowledgements I

Abstract II

摘要 III

Chapter One Introduction 1

1.1 Research Background & Significance 1

1.2 Structure of the Thesis 2

Chapter Two Literature Review 3

2.1 Nida’s Theory of Functional Equivalence 3

2.2 Features of Chinese Dish Names 3

2.2.1 Names Based on Cultural Connotations 3

2.2.2 Names Based on Flavor 4

2.2.3 Names According to Places 4

2.2.4 Names Based on Ingredients 4

2.2.5 Names Based on Cooking Methods 4

2.3 Previous Studies on the Translation of Chinese Dish Names 5

Chapter Three Current Problems in Translating Chinese Dish Names 7

3.1 No Equivalence in Content 7

3.2 No Equivalence in Form 8

Chapter Four Suggested Strategies in Translating Chinese Dish Names 10

4.1 Literal Translation 10

4.2 Literal translation+Explanation 10

4.3 Transliteration 11

4.4 Free Translation 11

Chapter Five Conclusion 13

References 14