从文化差异角度谈中式菜名的英译 英语学位论文.docx

从文化差异角度谈中式菜名的英译 英语学位论文.docx

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从文化差异角度谈中式菜名的英译英语学位论文

分类号

密级

编号

本科生毕业论文

题目从文化差异角度谈中式菜名的英译

学院外国语学院

专业英语

目录

一、论文正文……..….………………………………………1-15

二、附录

1．毕业论文成绩评定表

2．答辩小组意见

3．答辩成绩评分表

4．论文指导记录

5.开题报告

OnEnglishTranslationofChineseDishesfromthePerspectiveofCulturalDifferences

ZhangTing

Athesis

SubmittedtotheSchoolofForeignLanguagesandLiteratureTianshuiNormalUniversityinpartialfulfillmentoftherequirementforthedegree

of

BACHELOROFARTS

In

ENGLISHLANGUAGE

Tianshui,Gansu

May,2013

原创性声明

本人郑重声明：

本人所呈交的论文是在指导教师的指导下独立进行研究所取得的成果。

学位论文中凡是引用他人已经发表或未经发表的成果、数据、观点等均已明确注明出处。

除文中已经注明引用的内容外，不包含任何其他个人或集体已经发表或撰写过的科研成果。

本声明的法律责任由本人承担。

论文作者签名：

年月日

论文指导教师签名：

CONTENTS

Abstract:

i

摘要ii

Ⅰ.Introduction1

Ⅱ.LiteratureReview2

2.1Earlystudiesonculturalperspective2

2.2OtherstudiesofEnglishtranslationofChinesedishes3

2.3Summary4

Ⅲ.TheoreticalFoundationofEnglishTranslationofChineseDishes4

3.1CultureandTranslation4

3.1.1DefinitionofCulture4

3.1.2DefinitionofTranslation5

3.1.3TheRelationbetweenCultureandTranslation6

3.2DifferencesbetweenChineseandWesternCulture6

3.3DifferencesbetweenChineseandWesternDietCulture7

3.3.1DifferencesinConceptsofDiet7

3.3.2DifferencesinWaysofcooking8

3.3.3DifferencesinMaterialsofDiet8

.3.4DifferencesinWaysofdining9

Ⅳ.PrinciplesofEnglishTranslationofChineseDishes9

4.1Pragmaticprinciple9

4.2Conciseprinciple10

4.3Culturalconflictavoidingprinciple10

Ⅴ.StrategiesforEnglishTranslationofChineseDishes11

5.1Literaltranslation11

5.2Liberaltranslation12

5.3Transliteration13

5.4Commentsaddingtranslation14

Ⅵ.Conclusion14

References16

Acknowledgementsiii

OnEnglishTranslationofChineseDishesfromthePerspectiveofCulturalDifferences

Abstract:

FromtheperspectiveoftheculturaldifferencesbetweenChinaandtheWest,andonthebasisofanalyzingthefouraspects（including:

conceptsofdiet,waysofcooking,materialsofdietandwaysofdining）ofdietculturaldifferencesbetweenChinaandtheWest,thispaperstudiestheprinciplesandmethodsoftheEnglishtranslationoftheChinesedishnames;ittriestotakeawaytheculturalbarriersbetweentheChineseandWestern;andmakestheEnglishtranslationofChinesedishesmoreaccurateandmoreacceptablebytheEnglish-speakingreaders.Thus,thetimewhenforeignfriendswillenjoyChinesecuisine,theycanalsounderstandthecultureandartitcontained;meanwhileChinesefoodculturecanalsohavedeepinfluenceontheworld.

Keywords:

Foodculture;Chinesedishes;Translationprinciples;Translationmethods

从文化差异角度谈中式菜名英译

【摘要】

本文从中西方文化差异的视角出发，在分析了中西方饮食文化差异的四个方面，（即：

饮食观念，烹饪方式，饮食对象，进餐方式）的基础上，研究中式菜名的英译原则和英译方法，尽量消除中西之间的文化障碍，将中式菜名英译的更为准确，并更能使译语读者理解。

从而使外国友人在享受中国美食的同时，了解其中的文化内涵和艺术，同时使中国饮食文化对世界产生深远影响。

【关键词】饮食文化；中式菜名；英译原则；英译方法

OnEnglishTranslationofChineseDishesfromthePerspectiveofCulturalDifferences

Ⅰ.Introduction

WiththefurtherdevelopmentoftheinternationalizationandChina'sreformingandopeningup,moreandmoreforeignvisitors,aswellasmanyoverseasinvestors,havebeenattractedbyChina'sabundanttouristresourcesandhugemarket.Especiallythesuccessofthe2008OlympicGamesinBeiJing,whichonceagainpushtheoldandnewChinatowardtheworldwiththemostshockedandeyesdazzledway.Andnow,Chinaissteppingitsmajesticgoalofrealizingtravelandtourismpowercountry.Amongthesixelementsoftourism（eating,housing,transportation,travel,shopping,entertainment）,‘eating’rowsinthefirstplaceandoccupyaveryspecificinthetourismprocess（Qiu,2009）

Foodistheparamountnecessityofthepeople.China,whichisknownasthekingdomofcookingoftheworld,hasbroadandprofoundCulinaryArtswhichhasadistantoriginandalongdevelopment.TastingtheuniqueChinesedeliciousfoodhasbecomeaimportantcontentforoverseastouristssightseeinginChina.AsthemostimportantpartofChineseculture,CulinaryArtswhatiscreatedbyChinesepeople'slong-termdietpracticalactivityisthesumofthematerialwealthandspiritualwealth,andisalsoawayfortheforeignersinChinatounderstandChineseculture.

Asameanofconveyinformationanddisseminateculture,dishesplayaimportantroleintheforeignexchangeoffoodculture.Therefore,ifthetranslationofChinesedishesismisconduct,notonlycanitaffectsthespreadingofChineseexcellentfoodculture,butcaninfluencetheappetiteoftheforeigntouristsandlowerthefunctionalpurposeofthetourismatthesametime.Thatistosay,itcannotspreadChineseexcellentfoodcultureexactlybycharacterorwordofmouth.ItisacknowledgedthatChina'sfoodcultureisrichandcolorful,andhasalonghistory.Lookingatitsnamingway,ithasbothrealisticapproachandfreehandstyle;notonlyrichinhistoricalandculturalbackground,butalsofulloffolkfunandlocalflavor.Somenameofthedishisnotsimplyanameofadish,butaimaginationandanartwork,somenameofthedishevenhasaninterestingormovingstory.Therefore,translatingtheChinesedish’snameintoEnglishaccuratelyandvividlyisveryimportantandthus,fromthisway,foreignfriendscanunderstandcookingartofChinesecuisine,aswellastheculturalconnotationitcontains,inthetimehe/shetastesthedeliciousdishesinChina,orjustbyseeingthenameofthedish.Therefore,thenameoftheEnglishTranslationofChinesecuisinehasapracticalsignificance.

Ⅱ.LiteratureReview

2.1Earlystudiesonculturalperspective

Narrowlyspeaking,culturereferstothe“useofspeciallanguagetoexpressideasofacommunityuniquelifestyleandformsofexpression”,whilelanguageisthecarrierofculture,languageconversionisdifficulttogetridofculturalbackgrounds（Zhao,2002）.GuoJianzhong（2003）,inhisCultureandTranslation,collectedmanyoftheforeignexpertsandprofessors’paperswhichtalkingaboutthelanguage,cultureandtherelationshipbetweenthem;EugeneANida（2004）,inhisLanguageandCulture-ContextsinTranslating,analyzedtherelationshipbetweenlanguageandcultureindifferentsides,anddiscussedhowtodealwithallthetranslationrelationsandissuesfromtheviewofcontext.Dishesasadirectmanifestationofthelanguageandculture,withthewidelyadventofvariedrestaurants,hasbecometobeseeineverywhere.TheEnglishtranslationofdisheshasbecomeanurgentandpressingtask.Whereas，manyascholarhavedoneresearchesonEnglishtranslationofChinesedishes.Theyare:

（1）ZhangLehui（2007）,ascholarofDongbeiUniversityofFinance&Economics,takingculturaltranslationtheoryasabasis,discussedtheproblemsappearedinChinesedishes’E-translation.Afterexplainingthebasisofculturaltranslationtheory,thatislanguage,culture,aswellastherelationshipbetweenthem,hediscussedthefeasibilityofculturaltranslation.

（2）LiJianwei（2009）,takingthetwomainculturaltheories-foreignizationanddomesticationasasupport,focusedontheimportanceofculturalfactors,andraisedfourculturalcharacteristic-protectedmethodswhendealingwithEnglishtranslationofChinesedishes.

（3）LinHong（2009）,whodeclaredbecauseofthegreatculturaldifferencescarriedbyChinaandtheWest,EnglishtranslationofChinesedishes,inculturallevel,appearednor-translatability.Thecausesincludebothculturalfactorsandnon-culturalfactors.

（4）QiuYongqiang（2009）,alsostudiedtheprinciples,basicelementsandstrategiesofChinesedishes’Englishtranslationonaculturalapproach.

（5）LiFuzhen（2010）,afterdeeplyanalyzingthebackgroundofChinesedietculture,raisedthreeprinciplesofEnglishtranslationofChinesedishes,includingknowingthedishesabsolutely,meetingtheaestheticvalueandtransmissionofculturalinformation.

（6）YanFanbo（2011）,ascholarinNorthUniversityofChina,thoughtthatmanyoftheerrorsappearedintheEnglishtranslationofChinesedishnamesaremaincausedbypeople’smisunderstandingaboutcultureinhispaper.

Itispleasedthattheabovescholarsnoticedtheimportanceofaffectsthatculturalfactorsbringtodishestranslation.

2.2OtherstudiesofEnglishtranslationofChinesedishes

Besidesthestudiesonculturalperspective,therearestillsomescholarswhostudytheEnglishtranslationofChinesedishesormenufromotherperspectives.

（1）RenJingsheng（2001）,inherpaper,talkedaboutthebasicfeaturesoftheEnglishtranslationofChinesedishesandthekeyfood,andraisedsomeofthecertainformulasusedinEnglishtranslationofChinesedishesandthekeyfood.

（2）LiuQingbo（2003）,whojustproposedtheprinciplesandstretregiesofEnglishtranslationofChinesedishesbasedonthenamingofChinesedishes.

（3）LiuQi（2005）,ascholarofShanghaiInternationalStudiesUniversity,afterconcludingthefeaturesandfunctionsofdishnames,whoanalyzedthetheoreticalbasisofthetranslationoftheChinesedishnames,thatis,“faithfullness”,“equivalence”and“domesticating&foreignizingtranslation”.

（4）GongYang（2007）,whoalsostudiedthemethodsofEnglishTranslationofChinesedishesundertheguidanceofEugeneANida’functionalequivalencetheory.

（5）ChengShuang（2010）,whousedthefunctionalismskopostheoryoftranslationinherpaper,andemphasisthattheEnglishtranslationofChinesedishnamesshouldbepaymoreattentionto.

（6）WangAi（2011）,scholarofAnhuiUniversity,whoanalyzedtheclassiccasesoftranslationofChinesedishesbytakingtheculturaladaptationasabasis.

Indeed,manyoftheprinciplesandmethodsthatraisedbythesescholarsareusefullandpracticable.

2.3Summary

Allinall,thesesch