Translation of Chinese Recipes on the Cross-Cultural Awareness_英语论文

摘要

俗话说：民以食为天。中国的饮食文化博大精深，菜式多种多样，在海外享有盛誉，令外国友人赞不绝口。然而,目前中式菜谱翻译错误集中于词语选择不当，对于中西文化背景不了解以及翻译技巧缺失这三方面。菜谱中菜名翻译的错误更是比比皆是，尤其需要重视。因此,本文将重点放在从文化差异角度以及合作准则指导下对中式菜谱的英译做系统的研究。基于文化及英汉翻译的相关理论,本文较为全面的总结了文化差异对中式菜谱翻译的影响,并在此基础之上提出了中式菜谱英译需遵循的翻译方法:直译法和意译法及转译法。希望通过对菜谱翻译的研究促进各国饮食文化的交流。

关键词:菜谱翻译；文化差异；英汉翻译理论；合作准则

Contents

Introduction 1

I.Review.2

II. The Cultural Background of Recipe Translation 2

2.1 The Formation and Development of Recipe Translation in Chinese History 2

2.2 The Cultural Differences of Chinese-English Translation of Recipe Translation 3

2.3 The Cross-Cultural Awareness of Recipe Translation.4

III. Translation Theories Adopted in the Recipe Translation .5

3.1 Functional Equivalence Theory5

3.2 Skopos Theory 7

IV. Principles and Translation Methods Adopted in the Recipe Translation 8

4.1 Cooperative Principles in Recipe Translation 8

4.1.1 The Maxim of Quantity 8

4.1.2 The Maxim of Quality 9

4.1.3 The Maxim of Relation 9

4.1.4 The Maxim of Manner 9

4.2 Translation Methods in Recipe Translation10

4.2.1 Literal Translation10

4.2.2 Free Translation11

4.2.3 Translation Conversion12

Conclusion 12

References 13