中北大学英语专业毕业论文.docx

1、i 毕 业 论 文 以“舌尖上的中国”为例探讨 中国菜名的翻译 On C-E Translation of Chinese Dishes from “ A Bite of China” 学生姓名： 学号： 学 院： 专 业： 指导教师： 2016 年 6 月 学院 英语 i Acknowledgments During thesis writing period, I have received a count of help and support from many people and I intend to convey my sincere thanks to them. Witho

2、ut their self-giving assistance, this thesis could not have come to its present form. First, I would like to express my foremost gratitude to my supervisor, Li Jianming. During the period of writing this thesis, he gave me guidance and encouragement on every occasion. Secondly, I should give my than

3、ks to all the teachers of mine. During my four college years, they taught me a store of knowledge, which provides a profound foundation for finishing this thesis. Thirdly, I want to express my thanks to all my classmates. Every time I meet with difficulties, they would help me work out my problems.

4、Lastly, I would convey my special thanks to my beloved family for their many little attentions. ii Abstract Food is the paramount necessity of the people. Chinese food as a carrier of Chinese culture also occupies a unique position in spreading of Chinese culture. Therefore, to do a good job in the

5、menu of translating Chinese dishes plays an important role for spreading Chinese culture. The author views “A Bite of China” in English as the object, around Nidas functional equivalence theory, follows the principle of “faithfulness, expressiveness and elegance“, and adopts the method of literal tr

6、anslation, free translation, transliteration and other translation methods making Chinese dishes reach the above principle. English translation of Chinese dishes takes a heavy burden and embarks on a long road. In this paper, the author makes a systematic summary for the cuisine translation, and dra

7、ws lessons from previous translation results. The author hopes this thesis could contribute to spreading Chinese culture. Keywords: A Bite of China; functional equivalence theory; C-E translation; Chinese dishes iii 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

8、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；中国菜中

9、北大学 2016 届毕业论文 v Table of Contents Acknowledgements. .i Abstract in English . . . .ii Abstract in Chinese. .iii Table of Contents.iv I Introduction 1 1.1 Research background 1 1.2 Research objectives 1 1.3 Functional equivalence theory 2 1.4 The significance of the research 2 1.5 The structure of th

10、is thesis 2 Studies at Home and Abroad 3 2.1 Domestic studies 3 2.2 Overseas studies 4 The Characteristics of Chinese Dishes 5 3.1 Classification of cuisines name 5 3.2 Abundant cultural annotation 6 3.3 Common cooking methods 6 3.4 Common seasoning 7 Translation Methods for Chinese Dishes 8 4.1 Lit

11、eral translation 8 4.1.1 Translating the main and subordinate ingredients only 8 4.1.2 Cooking techniques + ingredient 9 4.1.3 Regional names + cuisine names/cuisine names +regional names + style 9 4.2 Literal translation with annotation 9 4.3 Free translation 10 4.4 Combination of free translation

12、and literal translation 11 4.5 Transliteration 11 Existing Problems and Prospects in C-E Translation of Chinese Dishes 12 5.1 Existing problems in C-E translation of Chinese dishes 12 中北大学 2016 届毕业论文 v 5.2 The prospects of C-E translation for Chinese dishes 13 Conclusion 14 References 16 中北大学 2016 届

13、毕业论文 1 I Introduction Chinese people have always has a special love for diet. In many cultures, Chinese cooking culture as one of the three major cooking styles of world is the most popular style with foreigners. In addition, the food also plays an important role in the development of economy and cu

14、lture (Wang, 2009, p24). This chapter presents the research background, objective, the functional equivalence theory and the structure of this thesis. 1.1 Research background As China is widely boosting its internationalization, Chinese culture attracts a growing number of foreign friends attention.

15、 Chinese food as a carrier of Chinese culture also occupies a unique position in the spread of Chinese culture. Therefore, the research of menu translation is a significant work today for spreading our Chinese culture (Cowie (b) syntactic equivalence; (c) textual equivalence; (d) stylistic equivalen

16、ce (Albert E, 2004). In these four aspects, Nida pointed out “meaning is the most important, followed by the form” (Yang, 2014, 260). During the translation process, translators should employ these four functional equivalences flexibly to eliminate cultural difference. 1.4 The significance of the re

17、search Food is an indispensable part of peoples life. However, no country has provided a standardized English translation of Chinese dish names so far. Most scholars believe that the academic research is a very serious matter, so it is rarely to find the menu translation as an academic research obje

18、ct. People are very easy to find books about Chinese food, but there are few English data about Chinese food. If there does exists, it just some journals. The author wishes this thesis could promote cross-cultural communication and accelerate the spread of Chinese culture. 1.5 The structure of this

19、thesis This thesis includes six chapters. Chapter one as the introduction of this thesis give the readers a general understanding. Chapter two is literature review. The author offers some opinions at home and 中北大学 2016 届毕业论文 3 abroad. There is some difference and similar between the two parts. Chapt

20、er two will introduce some typical representatives. China is vast in territory, rich in resources and large in population. The kinds of food are multifarious, too. The chapter three classifieds some features and lists some examples. The fourth chapter summarizes translation methods in “A Bite of Chi

21、na”. This part is the most important part on this thesis. The fifth chapter lists some problems and prospects in C-E translation of Chinese dishes. The sixth chapter is a conclusion. Studies at Home and Abroad As one of the world ancient nations, Chinese diet has a history as long as the Chinese civ

22、ilization. From analyzing the cultural differences of diet between China and Western countries, people can easily find the characteristics of Chinese dishes name. 2.1 Domestic studies As early as in the 1990s, Liu Zengyu (1990) pointed out the chaos in cuisine translation and suggested that the norm

23、s of English translation of cuisine names should be established; Wang Fengxin(1999) made a detailed research on the characteristics of Chinese dishes and viewed that English translation of Chinese cuisine should depend on its primary motivations and secondary motivations respectively. Xiong Liyou (2

24、004) put forwards some methods to translated Chinese dishes, such as literal translation, free translation, etc. In her opinion, literal translation could present the original ingredients and flavor of the source text; and free translation is an effective way to convey the inner cultural information

25、. Wang Ning (1999) also proposed that“ translation studies at least contains these two types of studies： in its narrow sense, dealing with literal translation 中北大学 2016 届毕业论文 4 aiming at turning the content in one language into another language， and in its broad sense， exploring in turning the cultu

26、ral connotation in one language into another cultural form The former is called literal translation and the latter cultural translation.” According to these two opinions, the common point is they stand for translation not only show the basic ingredients and cooking methods but also present the cultu

27、ral annotation. Toury(2001) states:“ Obviously, the borderlines between the various material phenomena are not clear-cut.” Therefore, the combination of free translation and literal translation is the right choice for translators. Countless Chinese dishes names often contain a plenty of historical a

28、nd cultural information. Chinese dishes names strives for elegance, implicit and luck, and focuses on the expression, association ability, as well as a small amount of popular dishes are named of materials, such as “佛跳墙” , originated from an ancient story that the dish was too attractive to be resis

29、ted, so the Buddha jumped over the wall of the temple to have a taste; “过桥米线” , which originated from a moving love story between a young couple in Qing Dynasty (Li, 2011). 2.2 Overseas studies Nida(1993) pointed out that, “Translation consists in reproducing in the receptor language the closest nat

30、ural equivalent of the source language message”. Translation is not only a simple word matching, and it is the transmission of Cultural information (Cowie & Moira, 2004). The names of Chinese food specialties implicitly convey the profound historical and cultural information and connotation, which i

31、s endowed with a striking element of indigenous culture. So it follows that a translator is highly expected to think much of disseminating the elements of indigenous culture and adopting a proper translating strategy for the Chinese food specialties Although studies about Chinese diet culture have significant academic values，oversea studies on translation of Chinese diet culture are limited. American anthropologist E. N. Anderson proposed that foods had been the most important part