The English Translation of Culture Factors in Chinese Dishes中式菜名中文化要素的英译策略研究.docx

The English Translation of Culture Factors in Chinese Dishes中式菜名中文化要素的英译策略研究.docx

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TheEnglishTranslationofCultureFactorsinChineseDishes中式菜名中文化要素的英译策略研究

届别2015届

学号201114290432

毕业设计（论文）

中式菜名中文化要素的英译策略研究

TheEnglishTranslationofCultureFactorsinChineseDishes

姓　　名

院系、专业外国语学院英语系

导师姓名、职称

完成时间2014年12月

TheEnglishTranslationofCultureFactorsinChineseDishes

AThesis

SubmittedinPartialFulfillmentoftheRequirements

FortheBachelor’sDegreeinEnglishLanguageandLiterature

By

UndergraduateProgram

DepartmentofForeignLanguages

XiangnanUniversity

Supervisor:

Leiguanqun

AcademicTitle:

lecturer

Signature＿______

Approved

December2014

CONTENTS

AbstractinChinese……….…………………………………………………………………………………i

AbstractinEnglish…………………………………………………….……………………………………ii

Introduction1

1.LiteratureReview2

1.1.DefinitionofChineseDishes2

1.2.PreviousStudiesonTranslationofChineseDishes2

2.CultureandChineseDishesTranslation………….………………………………………………….....5

2.1.CulturalFeaturesofChineseDishes5

2.1.1Literaryquotationinlocalspecialties5

3.1.2HerbsnameinChinesedishes5

3.1.3AuspiciousmeaningsinChinesedishes6

3.2CultureFactorsReservationandTranslation6

3.RequirementsofTranslationSubjecttoCulturalFactorsReservationinEnglishTranslationofChineseDishes…………………………………………………………………………………………….....8

3.1.UnderstandDifferencesbetweenChineseandWesternCulture8

3.2.DealingwithUnexpectedSituations8

4.TranslationPrinciplesofChineseDishes………………………………………………………………..9

4.1TranslationPrincipleofStartingwithMainIngredients9

4.2TranslationPrincipleofStartingwithCookingSkills9

4.3TranslationPrincipleofStartingwithFormandTaste10

4.4TranslationPrincipleofDisheswithPeopleandPlacesNames11

4.5TranslationPrincipleofPinyininChineseDishes11

4.6TranslationPrincipleofCountableNumberinChineseDishes12

4.7Usageof“in”and“with”inSauceandAccessoriesofDishes12

Conclusion………………………………………………………………………………………………….13

Bibliography14

Acknowledgments16

摘要

中国菜名蕴含着中华名族博大精深的饮食文化，形成了独特的命名方式。

随着世界经济的发展，越来越多的外国人来到中国，了解中国文化，品尝中国美食。

因此，中式菜名的翻译也越来越得到重视。

在中式菜名翻译中，如果只是单纯地把中文菜名直译成英文，必然会导致交流上的误解。

因此中国菜名的翻译不仅仅是语言转换问题，更是一个文化因素的保留问题，只有保留了菜名中的中国文化，才能更准确的向世界人民传达我们中国文化的博大精深。

本文主要从文化因素的角度入手，分析了中国菜名中所蕴含的文化因素比如文学、中草药和吉凶意义，这些都是中国菜名所蕴含的独特的文化特色,并通过大量例证分析了翻译主体对中国菜名英译文化因素保留时应充分注意中西文化差别。

在中式菜名翻译中,译者不可仅仅拘泥于直译或意译的定则,而应该根据不同的文化因素灵活处理翻译方法,以保留中国文化色彩。

关键词：

中国菜；菜名英译；文化因素；保留

ABSTRACT

Chinesedishescontainabroadandprofounddietculture,andithasformedauniquewayofnaming.Withthedevelopmentofworldeconomy,moreandmoreforeignerscometoChinatounderstandChina'scultureandtastedeliciousChinesefood.Therefore,thetranslationofChinesedishesispaidtomoreandmoreattention.

InthetranslationofChinesedishes,ifonlysimplytranslateChineseintoEnglishliterally,itwillcausemisunderstanding.SothetranslationofChineseisnotonlyasimpleproblemoflanguageconversion,butaculturereservationproblem.OnlykeepChinesecultureinChinesedishescanpeoplecorrectlytransfertheprofoundChineseculturetopeopleallovertheworld.Inthispaper,theauthoranalyzesculturalfactorssuchasliteraryquotation,herbsandauspiciousmeaningembodiedinChinesedishes,whichareuniqueculturefactorsembodiedinChinesedishes,andanalyzesculturediversityshouldbenoticedinkeepingculturalfactorsofChinesedishes.Theauthorwantstoshowthat,intranslationofChinesedishes,translatorsshouldnotdwellontheruleofliteraltranslationandfreetranslation,andtheyshouldflexiblyprocesstranslationfactorstokeepChinesecultureindishes.

Keywords:

Chinesedishes;Englishtranslationofdishes;culturalfactors;reservation

Introduction

FoodcultureinChinaisprofoundwithlonghistory,soChinaiscalled“thekingdomofgoodfood”.Chinesefoodhas“Man-Hanbanquet”sinceancienttimes,anditsnameisfullofChinesewisdomandhumor.LavishdishesareimportantembodimentofChinesefoodcultureandtraditionalculture,soitisnecessaryforustotranslateChinesefoodcorrectlytomakepeoplearoundtheworldknowourgreatfoodculture.Inthemeantime,whenforeignerseatChinesedeliciousfood,theycanalsounderstandChinesecookingartandcultureconnotationfromChinesefood.

Asweallknow,“红烧狮子头”iswell-knowndishesinChina,buthowwetranslatetoforeigners?

Isitredburnedlionhead（烧红了的狮子头）?

Orbraisedporkballsinsoysauce（用酱油炖烂了的肉丸）?

Asforforeigners,whichonedotheyprefer?

Chinesefoodemphasizesonlookandtaste,anditispeople’shigherpursuittolife.WiththeimprovementofChina'sinternationalstatusandincreasingforeignexchange,moreandmoreforeignersvisitChinafortravellingandbusiness,sointroducingrichandcolorfulfoodculturetothemisanewtaskfortranslators.ExcellentdishestranslationisofgreatsignificanceforpromotingChinesedishescultureandhelpforeignerstounderstandChineseculture.

Inthispaper,theauthorstudiesthistopicwithfivechapters.Chapteroneisintroduction,itisaboutwhyChinesefoodissofamousintheworldandimportanceofChinesedishestranslation;chaptertwoiscultureembodiedinChinesedishes,suchasliteraryquotation,herbsnameandauspiciousmeaning;chapterthreeintroducesrequirementsoftranslationreservationinChinesedishestranslation.Itemphasizestheimportanceofculturaldiversitybetweencountriesandhowtodealwithunexpectedsituationsintranslation;chapterfouristranslationprinciplesofChinesedishes,andtheauthorgivestranslationformulasinfacewithdifferentsituationsofChinesedishes;thelastchapterisconclusion.

Fromthispaper,theauthorwantstoattractpublicattentiononChinesedishestranslation.Asagreatcountrywithmorethan5000yearshistory,ourfoodcultureisalsothewisdomcrystallizationofhumandevelopment.InordertocarryforwardChinesedishesfurtherintheworldandsetagoodexampleforlatterscholar,correcttranslationofChinesedishesisverynecessary.

1.LiteratureReview

Beforethispapertopic,weshouldknowsomebackgroundinformationaboutChinesedishesandpreviousstudieshasdoneonthistopic.

1.1.DefinitionofChineseDishes

ChinesedishesincludesstylesoriginatingfromthediverseregionsofChina,aswellasfromChinesepeopleinotherpartsoftheworld.ThehistoryofChinesedishesinChinastretchesbackforthousandsofyearsandhaschangedfromperiodtoperiodandineachregionaccordingtoclimate,imperialfashions,andlocalpreferences.Overtime,techniquesandingredientsfromthedishessofothercultureswereintegratedintothedishesoftheChinesepeopleduebothtoimperialexpansionandfromthetradewithnearbyregionsinpre-moderntimes,andfromEuropeandtheNewWorldinthemodernperiod.

Stylesandtastesalsovariedbyclass,region,andethnicbackground.Thisledtoanunparalleledrangeofingredients,techniques,dishesandeatingstylesinwhatcouldbecalledChinesefood,leadingChinesetopridethemselvesoneatingawidevarietyoffoodswhileremainingtruetothespiritandtraditionsofChinesefoodculture.

1.2.PreviousStudiesonTranslationofChineseDishes

Dishes,asanindispensablepartoftheChineseculture，hasplayedanimportanthistoricroleinculturalexchangesovermanymillennia.However,thestudyofdishestranslationisarelativelyanewareainChinaaswellasintheWest.Therefore,anacademicstudyonChinesedishesisamongsttherarestoftherace,whichdoesnotmatchitsoutstandingpositionintheChineseculture.Asforthereasons,oneisthatdishesisrarelyconsideredworthyofseriousacademicstudy;theotheristhatthepreviousexchangesmainlyfocusedOnscience,technology,andliterature,payinglittleattentiontothestudyofdishes.However,alongwiththeexchangeoffoodanddishesculturebetweenChinaandtheWest,thesituationhasimprovedinrecentyears.Asaresult,anincreasingnumberofscholarshavebeguntoresearchintothesubjectofChinesedishestranslation．

Dishestranslationisanewfieldintranslationstudy,anditisalsoanurgentandarduoustaskinChina’stranslationcircle.Inadecadeof1990s,therewereonly7papersaboutthisfield.AccordingtotheauthorunderstandthatearlierscholarstudiedonChinesedishestranslationwasMr.LiuZengyu.HepublishedTranslationofChineseDishesistobeExamined（1990）onChineseTranslatorsJournalin1990.InviewofconfusionontranslationofChinesedishedatthattime,Mr.LiuZengyusuggestedtoestablishapprovalcommitteeofChinesedishestranslation.Mr.ChenJiajipublishedPrimaryInvestigationofChineseDishesTranslationWays（1993）onChineseTranslatorsJournalin1993,andheproposedseveraltypesofChinesedishestranslation:

literaltranslation,freetranslation,literaltranslationandfreetranslation,localtranslation,literaltranslationandfreetranslationandexplanation,simpletranslationwithannotation.Afterwards,thereweresomepapersaboutChinesedishestranslationonmagazines.MorerepresentativepapersareHuangHaixiang’sAnalysistoEnglishTranslationofChineseFoodMenu（1999）;RenJingsheng’sReviewofEnglishTranslationProblemsofChineseFood（2001）;DongLi’sFromSourceLanguagetoTranslationofChineseDishes（2002）;LiuQingbo’sEnglishTranslationSkillsandPrinciplesofChineseDishes（2003）;XiongLiyou’sFunctionandTranslationProcessofChineseDishes（2004）;LiuXuanchuan’sDishesCultureandChineseFoodCulture（2004）andQiaoPing’sClassificationandEnglishTranslationMethodofChineseDishes（2004）etc.Butonthewhole,theseresearchesarescatteredandnotsystematic.InXieXianze’so