1. 研究目的与意义
As the old saying goes like this' Food is the first thing for people'. It is universally acknowledged that food is the primary requirement of human being. Also, it has been accompanied by the progress and the advancement of the society. Chinese food culture has a long history in which a variety of dishes formed gradually. These Chinese dishes are renowned in the whole world. Nowadays, with the rapid development of globalization throughout the world, more and more foreign tourists come to China. Not only they want to enjoy the beauty of scenic spots, but, more importantly, world-renowned Chinese dishes are more attractive to them to some degree. Therefore, proper translation strategies of Chinese dishes can eliminate cultural misunderstandings and promote exchanges and cooperation between China and the west.
2. 研究内容和预期目标
This thesis attempts to explain three aspects to readers: Firstly, the necessity of English translation of Chinese dishes. Secondly, the preparation for translating Chinese dishes. Third, The methods of English translation of Chinese dishes.
The Pivotal Problems of this thesis are: The options of practical translation strategies and the loss of cultural inheritance in the process of translating Chinese dishes name into English.
In regard to how to deal with two problems, I have two suggestions. On the one hand, make full preparation before translation, not only knowing the cooking ways of each dish and the cooking method in accordance with the English expressions, but, more importantly, learning the basic translation concerning the blade and materials .Thus, we can choose the most suitable strategies in practical translation. On the other hand, while in the course of translation, we should pay more attention to the differences between Chinese and Western culture and take them into account while we translate dishes names. It#8217;s significant to help visitors comprehend what is the raw material of the food and what cooking methods we use during cooking. In addition, the dishes#8217; nutritional value, customs, legends and history also very important. All of these factors are conducive to conduct appropriate introduction for guests to understand.
3. 国内外研究现状
Susan Bassnett and Andre Lefevere argue that 'translations are never produced in vacuum, and they are also never received in a vacuum' (Bassnett amp; Lefevere, 2001:123). Cultural translation theory mainly regards cultural phenomenon as its object of study, considers cross-cultural communication as its goal.
Ren Jingsheng (2001) summarizes six concrete and practical methods of the translation of Chinese dishes and foods in oral and written forms.
Liu Qingbo (2003) advises that transliteration, pragmatism and conciseness should be the three principles followed in translation.
4. 计划与进度安排
Outline:
1.Introduction
1.1The relationship between Domestic and overseas.
5. 参考文献
.
[1] Chi, Tang Ho. Flavor Chemistry of Chinese Foods [OL].2009-11-3.
http://dx.doi.org/10.1080/87559128909540855.
[2] Congjun, Mu. English Translation of Chinese Dish Names [OL].2010-12-3.
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