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

1、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 The English Translation of Culture Factors in Chinese Dishes 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 The English Translation of Culture Factors in Chinese Dish

2、esA ThesisSubmitted in Partial Fulfillment of the RequirementsFor the Bachelors Degree in English Language and LiteratureBy Undergraduate ProgramDepartment of Foreign LanguagesXiangnan UniversitySupervisor: Lei guanqun Academic Title: lecturer Signature_ Approved December 2014CONTENTSAbstract in Chi

3、nese.iAbstract in English.iiIntroduction 11. Literature Review 21.1. Definition of Chinese Dishes 21.2. Previous Studies on Translation of Chinese Dishes 22. Culture and Chinese Dishes Translation.52.1. Cultural Features of Chinese Dishes 52.1.1 Literary quotation in local specialties 53.1.2 Herbs n

4、ame in Chinese dishes 53.1.3 Auspicious meanings in Chinese dishes 63.2 Culture Factors Reservation and Translation 63. Requirements of Translation Subject to Cultural Factors Reservation in English Translation of Chinese Dishes.83.1. Understand Differences between Chinese and Western Culture 83.2.

5、Dealing with Unexpected Situations 84. Translation Principles of Chinese Dishes.94.1 Translation Principle of Starting with Main Ingredients 94.2 Translation Principle of Starting with Cooking Skills 94.3 Translation Principle of Starting with Form and Taste 104.4 Translation Principle of Dishes wit

6、h People and Places Names 114.5 Translation Principle of Pinyin in Chinese Dishes 114.6 Translation Principle of Countable Number in Chinese Dishes 124.7 Usage of “in” and “with” in Sauce and Accessories of Dishes 12Conclusion.13Bibliography 14Acknowledgments 16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

7、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

8、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ABSTRACTChinese dishes contain a broad and profound diet culture, and it has formed a unique way of naming. With the development of world economy, more and more foreigners come to China to understand Chinas culture and taste delicious Chinese food.

9、Therefore, the translation of Chinese dishes is paid to more and more attention.In the translation of Chinese dishes, if only simply translate Chinese into English literally, it will cause misunderstanding. So the translation of Chinese is not only a simple problem of language conversion, but a cult

10、ure reservation problem. Only keep Chinese culture in Chinese dishes can people correctly transfer the profound Chinese culture to people all over the world. In this paper, the author analyzes cultural factors such as literary quotation, herbs and auspicious meaning embodied in Chinese dishes, which

11、 are unique culture factors embodied in Chinese dishes, and analyzes culture diversity should be noticed in keeping cultural factors of Chinese dishes. The author wants to show that, in translation of Chinese dishes, translators should not dwell on the rule of literal translation and free translatio

12、n, and they should flexibly process translation factors to keep Chinese culture in dishes.Key words: Chinese dishes; English translation of dishes; cultural factors; reservationIntroductionFood culture in China is profound with long history, so China is called “the kingdom of good food”. Chinese foo

13、d has “Man-Han banquet” since ancient times, and its name is full of Chinese wisdom and humor. Lavish dishes are important embodiment of Chinese food culture and traditional culture, so it is necessary for us to translate Chinese food correctly to make people around the world know our great food cul

14、ture. In the meantime, when foreigners eat Chinese delicious food, they can also understand Chinese cooking art and culture connotation from Chinese food. As we all know, “红烧狮子头” is well-known dishes in China, but how we translate to foreigners? Is it red burned lion head (烧红了的狮子头) ? Or braised pork

15、 balls in soy sauce (用酱油炖烂了的肉丸)? As for foreigners, which one do they prefer? Chinese food emphasizes on look and taste, and it is peoples higher pursuit to life. With the improvement of Chinas international status and increasing foreign exchange, more and more foreigners visit China for travelling

16、and business, so introducing rich and colorful food culture to them is a new task for translators. Excellent dishes translation is of great significance for promoting Chinese dishes culture and help foreigners to understand Chinese culture.In this paper, the author studies this topic with five chapt

17、ers. Chapter one is introduction, it is about why Chinese food is so famous in the world and importance of Chinese dishes translation; chapter two is culture embodied in Chinese dishes, such as literary quotation, herbs name and auspicious meaning; chapter three introduces requirements of translatio

18、n reservation in Chinese dishes translation. It emphasizes the importance of cultural diversity between countries and how to deal with unexpected situations in translation; chapter four is translation principles of Chinese dishes, and the author gives translation formulas in face with different situ

19、ations of Chinese dishes; the last chapter is conclusion.From this paper, the author wants to attract public attention on Chinese dishes translation. As a great country with more than 5000 years history, our food culture is also the wisdom crystallization of human development. In order to carry forw

20、ard Chinese dishes further in the world and set a good example for latter scholar, correct translation of Chinese dishes is very necessary.1. Literature ReviewBefore this paper topic, we should know some background information about Chinese dishes and previous studies has done on this topic.1.1. Def

21、inition of Chinese DishesChinese dishes includes styles originating from the diverse regions of China, as well as from Chinese people in other parts of the world. The history of Chinese dishes in China stretches back for thousands of years and has changed from period to period and in each region acc

22、ording to climate, imperial fashions, and local preferences. Over time, techniques and ingredients from the dishess of other cultures were integrated into the dishes of the Chinese people due both to imperial expansion and from the trade with nearby regions in pre-modern times, and from Europe and t

23、he New World in the modern period.Styles and tastes also varied by class, region, and ethnic background. This led to an unparalleled range of ingredients, techniques, dishes and eating styles in what could be called Chinese food, leading Chinese to pride themselves on eating a wide variety of foods

24、while remaining true to the spirit and traditions of Chinese food culture.1.2. Previous Studies on Translation of Chinese DishesDishes, as an indispensable part of the Chinese culture，has played an important historic role in cultural exchanges over many millennia. However, the study of dishes transl

25、ation is a relatively a new area in China as well as in the West. Therefore, an academic study on Chinese dishes is amongst the rarest of the race, which does not match its outstanding position in the Chinese culture. As for the reasons, one is that dishes is rarely considered worthy of serious acad

26、emic study; the other is that the previous exchanges mainly focused On science, technology, and literature, paying little attention to the study of dishes. However, along with the exchange of food and dishes culture between China and the West, the situation has improved in recent years. As a result,

27、 an increasing number of scholars have begun to research into the subject of Chinese dishes translationDishes translation is a new field in translation study, and it is also an urgent and arduous task in Chinas translation circle. In a decade of 1990s, there were only 7 papers about this field. Acco

28、rding to the author understand that earlier scholar studied on Chinese dishes translation was Mr. Liu Zengyu. He published Translation of Chinese Dishes is to be Examined (1990) on Chinese Translators Journal in 1990. In view of confusion on translation of Chinese dished at that time, Mr. Liu Zengyu

29、 suggested to establish approval committee of Chinese dishes translation. Mr. Chen Jiaji published Primary Investigation of Chinese Dishes Translation Ways (1993) on Chinese Translators Journal in 1993, and he proposed several types of Chinese dishes translation: literal translation, free translatio

30、n, literal translation and free translation, local translation, literal translation and free translation and explanation, simple translation with annotation. Afterwards, there were some papers about Chinese dishes translation on magazines. More representative papers are Huang Haixiangs Analysis to E

31、nglish Translation of Chinese Food Menu (1999); Ren Jingshengs Review of English Translation Problems of Chinese Food (2001); Dong Lis From Source Language to Translation of Chinese Dishes (2002); Liu Qingbos English Translation Skills and Principles of Chinese Dishes (2003); Xiong Liyous Function and Translation Process of Chinese Dishes (2004); Liu Xuanchuans Dishes Culture and Chinese Food Culture (2004) and Qiao Pings Classification and English Translation Method of Chinese Dishes (2004) etc. But on the whole, these researches are scattered and not systematic. In Xie Xianzes o