1、 毕 业 论 文跨文化背景下中式菜名翻译技巧分析以江浙菜为例Analysis of Translation skills in Chinese cuisiue in the background of Cross-cultureA Case Study on Zhejiang cuisiue学 院： 英语学院专 业： 英语班 级： 学 号： 学生姓名：指导教师：I日 期： I摘 要俗话说， “民以食为天” ，中国历来是美食大国，而饮食文化也是中华传统文化的重要组成部分。随着经济全球化，中国综合实力的提高，越来越多的国际友人对中华美食深感兴趣。随着国际上越发推崇饮食文化，中式菜肴翻译也备受关注。
2、然而，中西方在菜名的命名上存在很大文化差异，故中式菜名翻译时常会遇到许多问题。本文着重翻译是一种跨文化活动，译者须有跨文化意识，且翻译必须考虑到文化差异。本文以翻译理论功能目的论为指导，并结合翻译的基本原则和一些具体江浙菜名翻译案例，分析如何实现菜名的跨文化翻译策略和技巧，旨在弘扬中华饮食文化，促进跨文化交际，一定程度上为中式菜名翻译提供市场指导。IIAbstractAs we all know, Chinese culture is extensive and profound and has a long history. And Dietetic culture is always an
3、 essential part of Chinese culture in all ages. With the development of our economy, an increasing number of foreigners have become interested in the culture of Chinese cuisine and they come to Chinese to enjoy our traditional Chinese food. However , there are some problems in the translation of Chi
4、nese cuisine .And the problem of misunderstanding of Chinese cuisine translation is becoming worse. The translators are lack of historical and cultural knowledge and the Diet culture difference and lack of unified standard principles which lead to the menus are not identical and turn over a lot of m
5、istakes. Recent years has seen the economic development of Zhejiang and Jiangsu Province which attracted so many foreigners.Zhejiang cuisine and Jiangsu cuisine are an important part of Chinese food culture, Zhejiang cuisine, and Jiangsu cuisine are both one of the eight major cuisines.They all has
6、a long history, which are colorful, delicious and beautiful . This paper will based on the concept of translation and basic translation theories and combine the translation cases of Zhejiang cuisine and Jiangsu cuisine and explore translation principles and techniques of Chinese cuisine names on the
7、 background of cross-cultural, and then summarizes some simple methods, which aimed to providing some advice for translators , carry forward the traditional culture and promote the cross-cultural communication.this paper will focus on some translation theories and summarized the typical errors made
8、by the Chinese cuisine translators and make an analysis in order to analysis how to use the strategies and techniques to get an accurate translation of Chinese cuisines. Then ,Chinese catering culture would benefit a lot from it as well as the international cultural communication.To some extent,it c
9、an help translators to avoid into the erroneous zone in the translation process and improve the level of Chinese cuisine translation and help us establish some kind of specification of translation.The abstract should include the following information: Purpose (What is this paper about? Why is this p
10、aper interesting or important?); Methods (Briefly explain your procedure.); Results (What did you find when you wrote your paper?); Conclusion III(What is your interpretation of what these results mean? Why should anyone become excited about or interested in your findings?). Suggest length: 250 word
11、s. Key words: English majors; listening ability; teaching 1IntroductionThis thesis mainly focuses on the skills and strategies of Chinese cuisine translation under the background of cross-culture. It can divide into five parts.The first chapter is introducing the background , significance and purpos
12、e of the study of the Chinese cuisine translation and giving a brief introduction of this thesis.Chapter 2 is going to give a brief literature review of the translation of Chinese cuisine. Firstly, based on the translation theory, it is analyzed that as a translator who should understand the definit
13、ion of translation and translation theories and concepts which had influence on the translation history. Secondly , an analysis of the translation of Chinese cuisine and the differences between Chinese and Western culinary culture, and making a conclusion.Chapter three mainly focuses on the examples
14、 of cuisine in Zhejiang and Jiangsu province, it analyzes the current t situation of Chinese cuisine translation and its translation errors , and stressed the cross-culture consciousness of English translation of Chinese cuisines names.Fourth chapter combines the translation cases of Chinese cuisine
15、 from Zhejiang and Jiangsu province , it explores translation principles and techniques of Chinese cuisine names on the background of cross-cultural, and then summarizes some simple methods, which aimed to providing some advice for translators.This final chapter is a summary of the whole text and pr
16、esents the limitations of this thesis.1.1 BackgroundWith the development of economic globalization, few people or companies can completely stay away from international communication. And the world is getting smaller.As an old Chinese saying that Food is the first necessity of the people.From this pr
17、overb，we could say that Chinese folks are willing to pay much attention to their eating diet. Dietetic culture is always an essential part of Chinese culture in all ages. Along with the implementation of Chinas reform and opening up, plus the unstopped globalization process，more and more foreigners
18、show their great interests toward Chinese cuisine. Meanwhile，Chinese restaurant have been springing up in foreign countries,which is an excellent chance to spread Chinese culture and promote 2international communication. Zhejiang province and Jiangsu province，which are proud of its growing economy,h
19、as been facing an tourism flouring. Plenty of foreign tourists come to Zhejiang to see its scenic landscapes. Thus ,Zhejiang cuisine get hot. Under such a circumstances, translation becomes even more important.George Steiner,the American scholar once said Understanding as translation. This is the mi
20、stake we always made when we translate the Chinese cuisines name into other languages.Due to the different culture background,some Chinese cuisines are not well understood by foreigners. Even worse，when you say the name of the cuisine ,you will make yourself like a fool.As translation is the bridge
21、to link up others , up to now, the researches of Chinese cuisine translation are not very comprehensive and normative and we are lack of unified standard principles which lead to the menus are not identical and turn over a lot of mistakes. This paper will make full use of the documents from celebrat
22、ed scholar as reference and draw a brief literature review of the translation of Chinese cuisine and going on a study.1.2 SignificanceAs the translation of Chinese cuisine becoming more.and more important , a growing number of people pay attention to the Chinese cuisine translation.This paper is try
23、ing to emphasis that translation is an intercultural activity. Thus when the translator did his job, he should have this cross-cultural consciousness and takes into account that there are cultural differences between two different language speaking countries.Besides, this paper will focus on some tr
24、anslation theories and summarized the typical errors made by the Chinese cuisine translators and make an analysis in order to analysis how to use the strategies and techniques to get an accurate translation of Chinese cuisines. Then ,Chinese catering culture would benefit a lot from it as well as th
25、e international cultural communication.To some extent,it can help translators to avoid into the erroneous zone in the translation process and improve the level of Chinese cuisine translation and help us establish some kind of specification of translation.2 Literature Review2.1 Theoretical BasisAs th
26、e Chinese cuisine translation become more and more popular, many problems 3have emerged in quickly. Therefore, this part the author will present the definition of translation,the concept of translation and some basic translations theories.2.1.1 Previous study of the definition of TranslationBefore w
27、e could translate Chinese cuisine well, we must know what translation is and what is the concept of translation first.Roman Jakobson(1896-1982),the American linguist once divided translation into three parts: Intralingual translation,Interlingual translation and intersemiotic translation in his book
28、 which called On Linguistic Aspects of Translation. And another American scholar George Steiner(1992)believed that :“understanding as translation.”However,according to the statistics in Jichun Lius book(2007:3), he pointed that the most useful definition of translation (not the perfect one) for tran
29、slation learners is the one that pointed by Mona Baker,the English scholar.He took “In other Words”as the name of the translation exercise.42.2 Previous study of Chinese cuisine translationThe concept of translation is peoples understanding of translation and their beliefs.When in translation practi
30、cing, we need to know about the famous and influential concept of translation on the evaluation of translation theory, so as to give us a guide in our translation.Yan Fu(1854-1921), the well-known Chinese scholar and translator,once said that:“there are three difficulties in translation: faithfulnes
31、s, expressiveness, and elegance“in his translation of Evolution and Ethics(1898).This three words concept has become the “translation standard“ which is accepted by Chinese translators in more than half a century. Then, Alexander Fraser Tytler(1747-1814) ,a famous western scholar ,has pointed out th
32、ree translation principles in his book called Essay on the Principles of Translation(1790). They are “The translation should give a complete transcript of the ideas of the original;The style and manner of writing should be of the same character with that of the original;The translation should have a
33、ll the ease of original composition.” According to the German School of Functionalist Approaches to Translation, “Skopos theory”is the main theory and it is firstly pointed by Hans J.Vermeer(1978). And “Skopos theory” is based on “action theory”,it believes that each action has its purpose, so trans
34、lation as a kind of behavior, the methods and strategies also depends on its purpose.Besides,Skopos theory also hybrid the theory of communication and the theory of culture.The highest principle of translation is “the objective principles” and the other principles are “intratextual coherence”,“coher
35、ence rule”and “fidelity rule”( Nord,1997:29)2.2.1 Current Situation of Chinese cuisine translationThe naming of Chinese dish names often use many rhetoric methods, the most common is a metaphor, hyperbole, personification etc However, because of these techniques, our dishes become attractive and fas
36、cinating. The most common dishes in Zhejiang cuisine has put the red writing “Ruby“, green vegetables taken as “jade“, in Chinese point of view, it is the most beautiful. But if visitors are not familiar with it, they will look for jade when dishes are provided.52.2.2 Studies of the difference betwe
37、en Chinese and Western Culinary CultureAs the translation of Chinese cuisine become more and more important, some scholars and translators have pay much attention to the culture differences between Chinese and the Western countries.According to Yilis paper(2009:32-35), she has studied the Cultural d
38、ifferences of raw material and the differences of cooking. She claimed that One of the biggest differences between Chinese and western diet is the difference of cooking style , when in the translation of the dishes, words in both English and Chinese are often unequal in the way of making western cui
39、sines. Chencheng Li (2010:29-30) talked about four parts of the culture differences: the difference of Social customs and habits ; the difference of Thinking; the difference of Chinese and western diet object; the difference of Dishes naming. Then ,he suggested that when studying and using idioms, w
40、e should not only understand the surface meaning of the language but also the deep cultural meaning of language. Whats more, Lingling Wu(2010:49-50) has regarded the Chinese cuisine translation as a kind of intercultural communication activity. She suggested that translators should possess strong in
41、tercultural awareness and take cultural differences into account.According to Xindan Wang( 2012:14),at present,insufficient academic studies specializing in Chinese cuisine translation cause a shortage of reference literatures and the culture connotationsImplied in the culturally-loaded dish names a
42、re not expressed fully and properly in the existing target texts,so translation strategies and approaches applied to dish name translation should be improved.2.2.3 Studies of Chinese cuisine Translation MethodsMany Chinese scholars has done some research on Chinese cuisine translation methods. 6Yami
43、n Yang (2007) has listed some translation methods: literal translation; paraphase; interpret; free translation and so on. He pointed that Literal translation is commonly used to clear straightforward Chinese cuisine ,while language has different cultural connotation and form of expression, when the
44、form is a barrier to translation ,we should generally adopt the liberal translation.YeYing(2009) pointed some translation principles of Chinese cuisine,including target receptor orientation , source culture orientation and informativity orientation. Jiyu Hu(2014:265-266) proposed that when translati
45、ng the Chinese cuisine ,we need to consider the different characteristics of Chinese dishes and adopt corresponding translation methods, and pay more attention to the cross-cultural awareness in the translation process. Wenjie(2014:53-54)insisted that because of some commonness of the human life exp
46、erience, we can adopt the method of free translation filling. As the culture of Chinese food is extensive and profound, many snacks cant find the corresponding word in English, thus result in vacancy of vocabulary in interlingual communication, at this time translators often can use transliteration
47、method .And she believed that translators should be familiar with the cultural background in order to avoid cultural clashes in the process of Chinese cuisine translation. According to Xindan Wang( 2012:14),at present,insufficient academic studies specializing in Chinese cuisine translation cause a
48、shortage of reference literatures.3 Chinese cuisine translation in the background of Cross-cultureJ.C.Catford, a famous translator , once gave such a definition to Chinese cuisine translation :“Menu translation is the process of inter-lingual transformation for semantic equivalence in the specific a
49、rea of menu and terms in culinary culture.”（J.C.Catford ，1995：2030） In his words, Chinese cuisine translation is semantic equivalence across languages translation. It is required not only to pass out some certain information about food and cooking materials,but also passed out its culture, so as to achieve the purpose of intercultural communication.73.1 Situation of Zhejiang cuisine and Jiangsu cuisineChinese culture is extensive and profound and our Chinese food is variety . we have so many kinds of cooking methods,such as roast,braise,stew,simmer,FRY,stuffed and so on. In
