1、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 姓 名 张 婷 班 级 2009 级 7 班 学 号 294010230 指导教师 杨慧文 提交日期 2013.5.25 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On English Translation of Chinese Dishes from the Perspective of Cultural DifferencesZhang TingA thesisSubmitted
2、 to the School of Foreign Languages and Literature Tianshui Normal University in partial fulfillment of the requirement for the degreeofBACHELOR OF ARTSInENGLISH LANGUAGETianshui, GansuMay, 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
3、 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 ：CONTENTSAbstract: .i摘要 .ii. Introduction .1. Literature Review .22.1 Early studies on cultural perspecti
4、ve .22.2 Other studies of English translation of Chinese dishes.32.3 Summary.4. Theoretical Foundation of English Translation of Chinese Dishes.43.1 Culture and Translation.43.1.1 Definition of Culture.43.1.2 Definition of Translation.53.1.3 The Relation between Culture and Translation .63.2 Differe
5、nces between Chinese and Western Culture.63.3 Differences between Chinese and Western Diet Culture.73.3.1 Differences in Concepts of Diet.73.3.2 Differences in Ways of cooking .83.3.3 Differences in Materials of Diet .8.3.4 Differences in Ways of dining .9. Principles of English Translation of Chine
6、se Dishes .94.1 Pragmatic principle .94.2 Concise principle .104.3 Cultural conflict avoiding principle .10. Strategies for English Translation of Chinese Dishes.115.1 Literal translation.115.2 Liberal translation .125.3 Transliteration.135.4 Comments adding translation .14. Conclusion .14References
7、.16Acknowledgements .iiiiOn English Translation of Chinese Dishes from the Perspective of Cultural DifferencesAbstract: From the perspective of the cultural differences between China and the West, and on the basis of analyzing the four aspects(including: concepts of diet, ways of cooking, materials
8、of diet and ways of dining)of diet cultural differences between China and the West, this paper studies the principles and methods of the English translation of the Chinese dish names; it tries to take away the cultural barriers between the Chinese and Western; and makes the English translation of Ch
9、inese dishes more accurate and more acceptable by the English-speaking readers. Thus, the time when foreign friends will enjoy Chinese cuisine, they can also understand the culture and art it contained; meanwhile Chinese food culture can also have deep influence on the world.Key words: Food culture;
10、 Chinese dishes; Translation principles; Translation methodsii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On English Translation of Ch
11、inese Dishes from the Perspective of Cultural Differences1On English Translation of Chinese Dishes from the Perspective of Cultural Differences. Introduction With the further development of the internationalization and Chinas reforming and opening up, more and more foreign visitors ,as well as many
12、overseas investors, have been attracted by Chinas abundant tourist resources and huge market. Especially the success of the 2008 Olympic Games in Bei Jing, which once again push the old and new China toward the world with the most shocked and eyes dazzled way. And now, China is stepping its majestic
13、 goal of realizing travel and tourism power country. Among the six elements of tourism (eating, housing, transportation, travel, shopping, entertainment), eating rows in the first place and occupy a very specific in the tourism process (Qiu, 2009)Food is the paramount necessity of the people. China,
14、 which is known as the kingdom of cooking of the world, has broad and profound Culinary Arts which has a distant origin and a long development. Tasting the unique Chinese delicious food has become a important content for overseas tourists sightseeing in China. As the most important part of Chinese c
15、ulture, Culinary Arts what is created by Chinese peoples long-term diet practical activity is the sum of the material wealth and spiritual wealth, and is also a way for the foreigners in China to understand Chinese culture.As a mean of convey information and disseminate culture, dishes play a import
16、ant role in the foreign exchange of food culture. Therefore, if the translation of Chinese dishes is misconduct, not only can it affects the spreading of Chinese excellent food culture, but can influence the appetite of the foreign tourists and lower the functional purpose of the tourism at the same
17、 time. That is to say, it can not spread Chinese excellent food culture exactly by character or word of mouth. It is acknowledged that Chinas food culture is rich and colorful, and has a long history. Looking at its naming way, it has both realistic approach and freehand style; not only rich in hist
18、orical and cultural background, but also full of folk fun and local flavor. Some name of the dish is not simply a name of a dish, but a imagination and an On English Translation of Chinese Dishes from the Perspective of Cultural Differences2artwork, some name of the dish even has an interesting or m
19、oving story. Therefore, translating the Chinese dishs name into English accurately and vividly is very important and thus, from this way, foreign friends can understand cooking art of Chinese cuisine, as well as the cultural connotation it contains, in the time he/she tastes the delicious dishes in
20、China, or just by seeing the name of the dish. Therefore, the name of the English Translation of Chinese cuisine has a practical significance. Literature Review 2.1 Early studies on cultural perspectiveNarrowly speaking, culture refers to the “use of special language to express ideas of a community
21、unique lifestyle and forms of expression”, while language is the carrier of culture, language conversion is difficult to get rid of cultural backgrounds (Zhao, 2002). Guo Jianzhong (2003), in his Culture and Translation, collected many of the foreign experts and professors papers which talking about
22、 the language, culture and the relationship between them; Eugene A Nida (2004), in his Language and Culture-Contexts in Translating, analyzed the relationship between language and culture in different sides, and discussed how to deal with all the translation relations and issues from the view of con
23、text. Dishes as a direct manifestation of the language and culture, with the widely advent of varied restaurants, has become to be see in everywhere. The English translation of dishes has become an urgent and pressing task. Whereas，many a scholar have done researches on English translation of Chines
24、e dishes. They are:(1) Zhang Lehui(2007), a scholar of Dongbei University of Finance & Economics, taking cultural translation theory as a basis, discussed the problems appeared in Chinese dishes E-translation. After explaining the basis of cultural translation theory, that is language, culture, as w
25、ell as the relationship between them, he discussed the feasibility of cultural translation.(2) Li Jianwei(2009), taking the two main cultural theories-foreignization and domestication as a support, focused on the importance of cultural factors, and raised four cultural characteristic-protected metho
26、ds when dealing with English translation of Chinese dishes. On English Translation of Chinese Dishes from the Perspective of Cultural Differences3(3) Lin Hong (2009), who declared because of the great cultural differences carried by China and the West, English translation of Chinese dishes, in cultu
27、ral level, appeared nor-translatability. The causes include both cultural factors and non-cultural factors.(4) Qiu Yongqiang (2009), also studied the principles, basic elements and strategies of Chinese dishes English translation on a cultural approach.(5) Li Fuzhen (2010), after deeply analyzing th
28、e background of Chinese diet culture, raised three principles of English translation of Chinese dishes, including knowing the dishes absolutely, meeting the aesthetic value and transmission of cultural information.(6) Yan Fanbo(2011), a scholar in North University of China, thought that many of the
29、errors appeared in the English translation of Chinese dish names are main caused by peoples misunderstanding about culture in his paper.It is pleased that the above scholars noticed the importance of affects that cultural factors bring to dishes translation.2.2 Other studies of English translation o
30、f Chinese dishesBesides the studies on cultural perspective, there are still some scholars who study the English translation of Chinese dishes or menu from other perspectives.(1) Ren Jingsheng(2001), in her paper, talked about the basic features of the English translation of Chinese dishes and the k
31、ey food, and raised some of the certain formulas used in English translation of Chinese dishes and the key food.(2) Liu Qingbo(2003), who just proposed the principles and stretregies of English translation of Chinese dishes based on the naming of Chinese dishes.(3) Liu Qi(2005), a scholar of Shangha
32、i International Studies University, after concluding the features and functions of dish names, who analyzed the theoretical basis of the translation of the Chinese dish names, that is, “faithfullness”, “equivalence” and “domesticating & foreignizing translation”.(4) Gong Yang(2007), who also studied the methods of English Translation of Chinese dishes under the guidance of Eugene A Nida functional equivalence theory.(5) Cheng Shuang(2010), who used the functionalism skopos theory of translation in her paper, and emphasis that the English translation of Chinese dish names should be pay more
