从中国饮食文化角度讨论中餐英译_英语论文

On the C-E Translation of Dish Names from Chinese Catering Aspect

摘要

随着世界“汉语热”的趋势，越来越多的人开始学习汉语，了解中国文化。中国饮食文化作为中国文化的重要组成部分，也吸引了更多的外国人。中餐菜名的英译也成为了一种文化传播的方式。然而中餐菜名的英译中存在的诸多问题，让外国人有时理解不了中餐的精髓所在。

本文第一部分主要介绍了现今中餐菜名英译的现状和存在的问题，比如文化缺失，词不达意等。第二部分重点介绍了中国饮食文化的发展过程和四个极具中国色彩的特点，包括与时俱进，色香味俱全，地域特产和食疗等。第三部分则介绍了在中餐菜名英译的过程中需要注意的原则，并在成功例子的基础上，从烹饪方法和原材料等方面总结相应的英译方法。最后一部分提出来希望英译过程越来越规范，方法更具体的后续研究目标。

关键字：中国饮食文化  菜名英译  烹饪方式

Abstract

With the trend of "Chinese hot" in the world, more and more people begin learning Chinese and to understanding the Chinese culture. As a result, Chinese catering culture which is an important part of Chinese culture attracts quite a few foreigners. Therefore the C-E translation of Chinese food becomes an important way to convey Chinese culture. However, there are several problems in the translation which makes it difficult for foreigners to understand Chinese catering culture.This paper aims to discussing these problems.

In part one, it mainly analyzes the current situation and existing problems including the lack of culture and the mismatch between word and meaning and so on. Part two includes the development and characteristic of Chines catering culture, such as keep pace with times, delicious with flavor and combine herbal etc. The third part introduces the principles in the C-E translation and summarizes several corresponding translation methods based on successful examples. In the last part, it puts forward the subsequent research aim which hopes the C-E translation of Chinese dish names can be more and more standard, and that the method will be more specific.

Key words: Chinese catering culture   the Chinese to English translation of Chinese dish names    cuisine skills 

Contents

1. Introduction 2

2. Literature Review 2

2.1. Recent researches on dish names translation 2

2.2. Problems exiting in the studies 3

2.2.1. Loss of original traditional Chinese culture of Chinese dish names. 3

2.2.2. Different strategies of the C-E translation. 4

2.2.3. Limitation of the knowledge of translators. 4

3. Chinese Catering Culture 4

3.1. Brief introduction of the development of Chinese catering culture. 4

3.2. Features of Chinese catering culture 5

3.2.1. Keep pace with the times. 5

3.2.2. Adjust to local conditions. 6

3.2.3. Paying attention to shape and taste. 6

3.2.4. Combination of  food and herbal. 6

4. Principles and Strategies for the C-E Translation of Dish Names. 6

4.1. Principles for the C-E translation of Dish Names. 6

4.1.1. For typical Chinese traditional food. 6

4.1.2. For dish names containing raw materials. 7

4.1.3. For dish names are not easy to understand literally. 7

4.1.4. For other dishes containing Chinese stories. 7

4.2. Strategies for the C-E translation of Dish Names. 8

4.2.1. Literal translation 8

4.2.2. Literal translation with explanation 9

4.2.3. Transliteration 9

4.2.4. Transliteration with explanation 9

4.2.5. Free translation 10

5. Conclusion 10

Reference 12