英语系论文Word格式文档下载.docx

英语系论文Word格式文档下载.docx

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指导教师：

2016年6月

OnC-ETranslationofChineseDishesfrom

“ABiteofChina”

by

GeWenyan

AThesis

SubmittedinPartialFulfillmentoftheRequirements

fortheDegreeofBachelorofArts

intheSchoolofHumanitiesandSocialsciences

ofNorthUniversityofChina

UndertheSupervisionofLiJianming

June20,2016

Acknowledgments

Duringthesiswritingperiod,IhavereceivedacountofhelpandsupportfrommanypeopleandIintendtoconveymysincerethankstothem.Withouttheirself-givingassistance,thisthesiscouldnothavecometoitspresentform.

First,Iwouldliketoexpressmyforemostgratitudetomysupervisor,LiJianming.Duringtheperiodofwritingthisthesis,hegavemeguidanceandencouragementoneveryoccasion.

Secondly,Ishouldgivemythankstoalltheteachersofmine.Duringmyfourcollegeyears,theytaughtmeastoreofknowledge,whichprovidesaprofoundfoundationforfinishingthisthesis.

Thirdly,Iwanttoexpressmythankstoallmyclassmates.EverytimeImeetwithdifficulties,theywouldhelpmeworkoutmyproblems.

Lastly,Iwouldconveymyspecialthankstomybelovedfamilyfortheirmanylittleattentions.

Abstract

Foodistheparamountnecessityofthepeople.ChinesefoodasacarrierofChineseculturealsooccupiesauniquepositioninspreadingofChineseculture.Therefore,todoagoodjobinthemenuoftranslatingChinesedishesplaysanimportantroleforspreadingChineseculture.

Theauthorviews“ABiteofChina”inEnglishastheobject,aroundNida’sfunctionalequivalencetheory,followstheprincipleof"

faithfulness,expressivenessandelegance"

andadoptsthemethodofliteraltranslation,freetranslation,transliterationandothertranslationmethodsmakingChinesedishesreachtheaboveprinciple.

EnglishtranslationofChinesedishestakesaheavyburdenandembarksonalongroad.Inthispaper,theauthormakesasystematicsummaryforthecuisinetranslation,anddrawslessonsfromprevioustranslationresults.TheauthorhopesthisthesiscouldcontributetospreadingChineseculture.

Keywords:

ABiteofChina;

functionalequivalencetheory;

C-Etranslation;

Chinesedishes

摘要

民以食为天。

中国饮食作为中国文化的一个载体，在传播中国文化方面更是有着举足轻重的作用。

做好中国菜名的翻译工作，对于传播中国文化意义深远。

本文将以英文版《舌尖上的中国》中出现的菜名翻译为研究对象，围绕着奈达的功能对等理论，对《舌尖上的中国》中出现的菜名翻译进行一个系统的分析总结。

并遵循“信达雅”的翻译原则，采用直译法、直译加注释、意译法、意译加直译、音译等翻译方法将中国菜名的翻译做到见名识香，回味无穷。

中国菜名的翻译工作任道重远。

本文还将某些菜的多个翻译版进行对比，找出作者认为最为合适的一个。

由于《舌尖上的中国》是献给普通劳动者的颂歌，其中的每种美食都很有代表性。

本文对其中的美食翻译进行一个系统的分析总结，并借鉴前人的翻译成果，得出比较适合当代中国文化的一个翻译版本，希望能对传播中国文化尽一点绵薄之力。

关键词：

舌尖上的中国；

功能对等理论；

汉译英；

中国菜

TableofContents

Acknowledgements…………………………………………..………...………..…...i

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

AbstractinChinese………………………………………….…......…………....…...iii

TableofContents…………………...………………………………………..……....iv

IIntroduction1

1.1Researchbackground1

1.2Researchobjectives1

1.3Functionalequivalencetheory2

1.4Thesignificanceoftheresearch2

1.5Thestructureofthisthesis2

ⅡStudiesatHomeandAbroad3

2.1Domesticstudies3

2.2Overseasstudies4

ⅢTheCharacteristicsofChineseDishes5

3.1Classificationofcuisine’sname5

3.2Abundantculturalannotation6

3.3Commoncookingmethods6

3.4Commonseasoning7

ⅣTranslationMethodsforChineseDishes8

4.1Literaltranslation8

4.1.1Translatingthemainandsubordinateingredientsonly8

4.1.2Cookingtechniques+ingredient9

4.1.3Regionalnames+cuisinenames/cuisinenames+regionalnames+style9

4.2Literaltranslationwithannotation9

4.3Freetranslation10

4.4Combinationoffreetranslationandliteraltranslation11

4.5Transliteration11

ⅤExistingProblemsandProspectsinC-ETranslationofChineseDishes12

5.1ExistingproblemsinC-EtranslationofChinesedishes12

5.2TheprospectsofC-EtranslationforChinesedishes13

ⅥConclusion14

References16

IIntroduction

Chinesepeoplehavealwayshasaspeciallovefordiet.Inmanycultures,Chinesecookingcultureasoneofthethreemajorcookingstylesofworldisthemostpopularstylewithforeigners.Inaddition,thefoodalsoplaysanimportantroleinthedevelopmentofeconomyandculture（Wang,2009,p24）.Thischapterpresentstheresearchbackground,objective,thefunctionalequivalencetheoryandthestructureofthisthesis.

1.1Researchbackground

AsChinaiswidelyboostingitsinternationalization,Chinesecultureattractsagrowingnumberofforeignfriends’attention.ChinesefoodasacarrierofChineseculturealsooccupiesauniquepositioninthespreadofChineseculture.Therefore,theresearchofmenutranslationisasignificantworktodayforspreadingourChineseculture（Cowie&

Moira,2004,p112）.

Ontheotherhand,Chinesedishestranslationisanewfieldinourcountry.Therearesofewpublishedmaterialsforpeopletolookup（YueS,2013,p39）.Recentyears,withtherapiddevelopmentofChina’stourismindustry,specialtiesbecomeanindispensablepartofscenic.ThenumberoffivestarscenicareasinChinareached66.ThenamesofChinesefoodspecialtiesconveyprofoundhistoryandculture,whichisattachedastrikingelementofnativeculture.

1.2Researchobjectives

“ABiteofChina”aroundthemaincontentofChinesefood,onmanyfrontstorevealtheceremony,ethicsandotheraspectsofculturewhichfoodbringstoChineselife（TanH,2013,p27）.Since“ABiteofChina”hasbeenbroadcastedonTV,Chinesefoodwaspursuedenthusiasticallybyaudience.Thisfooddocumentarynotonlygetshighaudiencerating,butalsobringsitsinfluencefromscreentoreality.Now,“ABiteofChina”triggers“TheButterflyEffect”.Therefore,theEnglishtranslationversionof“ABiteofChina”forChinesedishesismorefastidious.Eachdish’snamenotonlyconveysthedelicacybutalsotheculturalconnotationofthefoodtogourmets.

1.3Functionalequivalencetheory

Functionalequivalencetheoryisnotword-to-wordtranslation,notmechanicaltranscodingbetweentwolanguages.Thisfunctionalequivalencebasedonunderstandingtheoriginallanguageandthetargetlanguage（AlbertE,2004）.TranslateaChinesetraditionaldish’snameshouldfirstlyunderstandtheculturalbackground,ingredients,cookingmethodsandotheraspects,thenselectanappropriatewordexpression,putthemtogetherinaccordancewiththecustomaryorder（Yang&

Ren,2014,p260）.Thereisanincorrecttranslationmethodissplittingthenameintoseveralpartsandtranslateeachpart.

Thefunctionalequivalencetheoryincludesfouraspects:

（a）lexicalequivalence;

（b）syntacticequivalence;

（c）textualequivalence;

（d）stylisticequivalence（AlbertE,2004）.Inthesefouraspects,Nidapointedout“meaningisthemostimportant,followedbytheform”（Yang,2014,260）.Duringthetranslationprocess,translatorsshouldemploythesefourfunctionalequivalencesflexiblytoeliminateculturaldifference.

1.4Thesignificanceoftheresearch

Foodisanindispensablepartofpeople’slife.However,nocountryhasprovidedastandardizedEnglishtranslationofChinesedishnamessofar.Mostscholarsbelievethattheacademicresearchisaveryseriousmatter,soitisrarelytofindthemenutranslationasanacademicresearchobject.PeopleareveryeasytofindbooksaboutChinesefood,buttherearefewEnglishdataaboutChinesefood.Iftheredoesexists,itjustsomejournals.Theauthorwishesthisthesiscouldpromotecross-culturalcommunicationandacceleratethespreadofChineseculture.

1.5Thestructureofthisthesis

Thisthesisincludessixchapters.Chapteroneastheintroductionofthisthesisgivethereadersageneralunderstanding.

Chaptertwoisliteraturereview.Theauthorofferssomeopinionsathomeandabroad.Thereissomedifferenceandsimilarbetweenthetwoparts.Chaptertwowillintroducesometypicalrepresentatives.

Chinaisvastinterritory,richinresourcesandlargeinpopulation.Thekindsoffoodaremultifarious,too.Thechapterthreeclassifiedssomefeaturesandlistssomeexamples.

Thefourthchaptersummarizestranslationmethodsin“ABiteofChina”.Thispartisthemostimportantpartonthisthesis.

ThefifthchapterlistssomeproblemsandprospectsinC-EtranslationofChinesedishes.

Thesixthchapterisaconclusion.

ⅡStudiesatHomeandAbroad

Asoneoftheworldancientnations,ChinesediethasahistoryaslongastheChinesecivilization.FromanalyzingtheculturaldifferencesofdietbetweenChinaandWesterncountries,peoplecaneasilyfindthecharacteristicsofChinesedishes’name.

2.1Domesticstudies

Asearlyasinthe1990'

s,LiuZengyu（1990）pointedoutthechaosincuisinetranslationandsuggestedthatthenormsofEnglishtranslationofcuisinenamesshouldbeestablished;

WangFengxin（1999）madeadetailedresearchonthecharacteristicsofChinesedishesandviewedthatEnglishtranslationofChinesecuisineshoulddependonitsprimarymotivationsandsecondarymotivationsrespectively.

XiongLiyou（2004）putforwardssomemethodstotranslatedChinesedishes,suchasliteraltranslation,freetranslation,etc.Inheropinion,literaltranslationcouldpresenttheoriginalingredientsandflavorofthesourcetext;

andfreetranslationisaneffectivewaytoconveytheinnerculturalinformation.

WangNing（1999）alsoproposedthat“…translationstudiesatleastcontainsthesetwotypesofstudies：

initsnarrowsense,dealingwithliteraltranslationaimingatturningthecontentinonelanguageintoanotherlanguage，andinitsbroadsense，exploringinturningtheculturalconnotationinonelanguageintoanotherculturalform．Theformeriscalledliteraltranslationandthelattercultura