English Translation of Chinese Dish Names

by Congjun Mu

Shanghai Maritime University and Libei Liu

Shanghai Institute of Technology

The introduction to the author: John Congjun Mu has a PhD from Queensland University of Technology, Australia, holding an appointment as a Professor at Shanghai Maritime University in Shanghai, China. He has published a book in Australia entitled Second Language Writing Strategies. He is interested in studies of Chinese-English translation, second language writing, meta-discourse and rhetoricEmail:

congjun.mu@gmailAbstract

With the opening-up and reform policy in China, Shanghai, as one of the cosmopolitan cities in China, has attracted a great number of foreign tourists, many of whom are interested in Chinese culture, especially Chinese food. However, poor translations of the names of Chinese dishes usually give those visitors a bad impression. It is reported that a Chinese dish named si xi wan zi 四喜丸子 was translated as “Four Happy

Meatballs” in English. Such a translation may shock foreign guests. The current study collected a great number of menus from a range of different Chinese restaurants from small to big ones. The names of the dishes in

these menus have been analyzed and the problems with the translation have been identified. An interview with a native English speaker has been conducted to learn her experience with the inappropriate translation of the names of Chinese dishes. Based on the analysis, some translating strategies and criteria for dish name translation have been proposed.

Keywords

Chinese dish names, English translation, criteria, case study.

1. Introduction

ith the opening-up and reform policy in China, Shanghai, as one of the cosmopolitan cities, has attracted a great number of foreign tourists, many of whom are interested in Chinese culture, especially Chinese food. However, it is a big concern that poor translations of the names of Chinese dishes give those visitors a bad impression. What is worse, it is reported that few restaurants provide English menus such that foreign visitors feel embarrassed when they order a certain dish. Before long Huang Pu District government, Shanghai, required all the restaurants to prepare translated menus for foreign customers’ convenience and improve their service

levels Zhang 2009. On the one hand, many restaurants are unaware of the importance of translated menus. On the other hand, many translated menus are not accurate or are even incorrect. It is reported that a Chinese dish named四喜丸子 Si Xi Wan Zi was translated as “Four Happy Meatballs”

into English. This translation is for sure to shock foreign visitors.

Therefore, this paper aims to explore into English translation of Chinese dish names, particularly focusing on a native English speaker’s

understanding of the translation of Chinese dish names collected from local restaurants. It discusses the features of Chinese dish names, examines some problems in their English translation, and proposes possible solutions2. Rationale

Dish name translation is a special domain of translation, as it involves dealing with linguistic, cultural, and social features in both languages. In this section, features of Chinese dish names are presented in the beginning. Then the functional equivalence theory is invoked as the theoretical basis for the study and a few previous studies concerning dish name translation are discussed.

2.1. Features of Chinese dish name

The ingredients of the food, the method of cooking, the elements of color, aroma and flavor should be provided when translating the name of Chinese dishes into English

Chinese food has its own culture which is extensive and profound. Due to the variety of natural ingredients and methods of preparation employed, Chinese food enjoys unequaled fame in the world. In the history of Chinese food development eight cuisines have been formed: Chuan mainly Si Chuan province, Lu mainly Shan Dong province, Xiang mainly Hu Nan province, Yue mainly Guang Dong province, Min mainly Fu jian province, Su mainly Jiang

Su province, Zhe mainly Zhe Jiang province and Hui mainly An Hui province. Each of these cuisines has its own characteristics. The three essential factors, or key elements, by which Chinese cooking is judged, are known as “color, aroma, and flavor.” These elements are achieved by the

ingredients, mixing flavors, timing the cooking, controlling the heat and finally, laying out the food on the plate for the table. During the process of Chinese food development, many historical stories and famous characters are attributed to the dish names. For example, 东坡肉 Dongpo

Rou is named because Su Dongpo 1037-1101 who was a famous poet of the Northern Song Dynasty 960-1127 liked eating this kind of specially-cooked meatTherefore, some factors have to be taken into consideration due to the special genre of dish name translation. As Newmark 1988: 41 points out: “The first factor in all evocative texts is the relationship between the writer and the readership. The second factor is that these texts must be written in a language that is immediately comprehensible to the readership.” However, this effort can be achieved only through the provision of sufficient background information. According to Newmark 1988, both informative text and evocative text belong to communicative translation, while the expressive text belongs to semantic translation. In his opinion communicative translation attempts to render the exact contextual meaning of the original text in such a way that both content and language are readily acceptable and comprehensible to the readership

Newmark 1988: 48-49Translation of Chinese dish name is complicated. The translator should attempt to produce the same effect on the target language readers as is produced by the original on the source language readers. Chinese readers seldom have difficulty in understanding the original because they share the same cultural background with the writer. However, cultural discrepancies will hinder foreign readers from understanding such texts properly. Therefore translators should adopt an appropriate method to adjust the version to help readers comprehend the texts. Otherwise, they will find the translation requiring so much effort to understand that they are likely to stop reading, unless they are very highly motivated Jin and Nida 1984: 102. Moreover, knowing the culture of Chinese food can help people understand the meaning of the names of Chinese dishes and make it easier to be translated. Without this knowledge, the dishes might be translated incorrectly, which will confuse or even misguide people. The understanding of Chinese dishes, their features, cooking methods, raw materials used, and especially the three elements of the dishes, that is, color, aroma, and flavor, is very important for Chinese dish name translation.

2.2. Functional equivalence theory

Corresponding with the features of Chinese dish name, Nida’s functional equivalence theory is invoked as the theoretic basis for explaining English translation of Chinese dish names. According to Nida

2001, no translation is ever completely equivalent. A number of different translations can in fact represent varying degrees of equivalence. This means that equivalence cannot be understood in its mathematical meaning of identity, but only in terms of proximity, i.e. on the basis of degrees of closeness to functional identity He 2010: 131. Functional equivalence implies a different degree of adequacy from minimal to imal effectiveness on the basis of both cognitive and experiential factors. A minimal, realistic definition of functional equivalence means that the readers of a translated text share almost the similar understanding of the source text with the original readers. Anything less than this degree of equivalence is unacceptable. A imal definition means the readers of a translated text have the same comprehension as the original readers do. Nida 2001: 87. The imal definition implies a high degree of language-culture correspondence between the source language and the target language He 2010: 131Translating involves four major parameters among many others: the source text, the translator, the reader, and the target text to be produced, each usually resolving into many, even inexhaustible, factors or variables that may exercise different effects on the act of translating Nida 2001:131. To be specific, the source text, for example, demands adequate consideration of its style, language, time of being written, the SL source language culture and so on, while the target text to be produced draws the translator’s attention to its

language, the TL target language culture and the like; the translator has his or her particular purpose and psychology, a unique and habitual style of writing and other characteristics that vary from person to person, while the reader may be classified into several types according to different scales such as the reader’s education level, sex, and age Nida 2001: 117. Then the discussion about the translation mainly focuses on the source language and culture vs. the target language and culture. As the language is the carrier of the culture and the language more or less controls the way people think, the way of talking can tell us many things such as their social status, education background, place of residence, gender, etc. Liu 1999. Translating, i.e., rendering from one language into another, is confronting the problem, or rather, the aim or goal, of restoring the source cultural reality embodied in the source language, in the target language that usually, if not always, symbolizes the cultural reality specific to the target language. In other words, the target language is used to express the cultural reality that is specific to the source language, which explains why the process of translating is so complex and tortuous Tan 1999Because dynamic equivalence eschews strict adherence to the original text in favor of a more natural rendering in the target language, it is sometimes used when the readability of the translation is more important than the preservation of the original wording. Thus, a dish name might be translated with greater use of dynamic

equivalence so that it may read well. Completely unambiguous formal translation of larger works is more goal than reality, if only because one language may contain a word for a concept which has no direct equivalence in another language Nida 2001. In such cases a more dynamic translation may be used or a neologism may be created in the target language to represent the concept. The more the source language differs from the target language, the more difficult it may be to understand a literal translation. On the other hand, formal equivalence can sometimes allow readers familiar with the source language to see how meaning was expressed in the original text, preserving untranslated idioms, rhetorical devices, and diction Nida, 2001. To make exact representations of the source language and remove the language barrier, the translator can follow three steps. First, the translator can try his best to give the translation, which adheres to the source language and corresponds to the culture of the SL. However, it is too hard to get that point. Second, if the above goal cannot be achieved, the translator has to give up form for equivalence and achieve the purpose by changing the pattern in the translation. Third, if even the second method cannot achieve the desired purpose, the translator may decide to make up words in the TL target language to express the culture in the SL source language2.3. Previous studies on Chinese dish name translation

Among few studies on Chinese dish name translation, Wen Yuee 2006

showed that three methods should be followed in the translation of the menus: literal translation, free translation, and both. In Cai Hua’s 2003 study, he not only mentioned the methods in Wen’s paper but also provided another way of translation. That is, the dish named Dongpo Meat can be translated according to the historical literary reference. Based on the previous researchers’ studies, the strategy used in the translation of names of the dishes can be summarized as follows. First, Pinyin can be used to translate raw materials to emphasize the style and the flavor of the food. Second, the style of cooking could be translated. Third, the translator can directly use the literal translation or the free translation, while also using Pinyin transliteration Hou 2004; Liang 1999. As the translations of dish names are done for the foreign visitors who are not familiar with Chinese culture and customs, the translation should be comprehensible to foreigners rather than Chinese people. However, no previous studies have investigated the English translations of Chinese dish names from the point of view of the readers, i.e. the foreigners. Therefore, this study attempts to explore the reader’s understanding of the English translation of Chinese dish names and provide the strategies of translation of Chinese dish names in terms of the reader foreign visitor.

3. Methods

3.1. Why is a case study adopted?

A case study is used to gain in-depth understanding replete with meaning for the subject, focusing on process rather than outcome, on discovery rather than confirmation Burns 2000: 460. It contains a rich description and it could also be “used to develop conceptual categories or to illustrate, support, or challenge theoretical assumptions held prior to the data gathering” Merriam 1988: 28. In addition, the case study provides a way of exploring complicated social units composed of many variables of potential significance in understanding the phenomenon Merriam 1988; Pasters 1995. It offers insights and demonstrates meanings that expand its readers’ experience. These insights can be constructed as putative hypotheses; hence, a case study is salient in advancing a field knowledge base Merriam 1988. Case studies are also descriptive, dynamic, and rely upon naturally occurring data, and are therefore the most appropriate means for studying the reader’s experience. The participant, i.e. the receiver of the translated text could provide the most important data, such as her understanding of those translated dish names. These are relevant to finding out whether the translated text could be accepted by the target language readers and how the translated text could be improved.

3.2. Data collection

Several restaurants have been investigated for data collection, among which there are three-star restaurants, four-star restaurants and five-star restaurants. Since these restaurants serve quite a variety of

dishes, the menus they provided differ significantly. The same Chinese dish names are identified from the menus see the appendix. There are twelve similar Chinese dish names shared by the three kinds of restaurants. Although they have the same Chinese names, their English translation varies. For example, 毛血旺 Mao Xue Wang is translated as “Sichuan

Style” by the three-star restaurant, “Spicy Harslet” by the four-star

restaurant, and “Sautéed Eel with Duck Blood Curd” by the five-star

restaurant. These data are collected for the purpose of judging their appropriateness from the point of view of a target language reader. Based on the data collected from the restaurants, an interview was conducted with an American lady who has lived in China for several years. The interviewee was asked to express her opinion about the English translations of Chinese dish names in the appendix table. Apart from the judgment made by the interviewee, she was asked to explain her opinion. Her ideas were taken as reference for the improvement of those dish name translations. The interview is recorded and transcribed in full.

3.3. Data analysis

In line with the research question of how the receiver understands the English translation of Chinese dish name, the data collected are reviewed many times. First, the data collected from the three kinds of restaurants are categorized based on their similar Chinese dish names. English translations of these Chinese dish names from these restaurants

are compared to see their differences and their appropriateness. For example, “Sichuan Style” by the three-star restaurant is inappropriate

for the translation of毛血旺 Mao Xue Wang because it is too general to

refer to a specific dish and there are many Sichuan style dishes. Thus, the problems with these translations from different restaurants are identified and analyzed. In the meanwhile, the interview transcripts are read again and again to see how the interviewee evaluates the English translations of Chinese dish names collected from the restaurants. In what follows, the results of data analysis are presented4. Results of data analysis

4.1. Preliminary analysis of data collected from restaurants

Six dish names are selected from the data collected from the restaurants see the following table because they represent the typical translations of Chinese dish namesDifferent translations of the names of Chinese dishes in different restaurants

Three-star restaurant Four-star restaurant Five-star restaurant

Mao血旺 Mao Xue Wang “Sichuan” Style Spicy Harslet Sautéed Eel

with Duck Blood Curd

Shui煮牛肉 Shui Zhu Niu Rou Sauted Beef in Sauce Spicy Beef

Poached Sliced Beef in Hot Chili Oil

Guai味猪手 Guai Wei Zhu Shou Pig’s KnuckleBraised Spicy Pig Feet

Si喜东坡肉 Si Xi Dongpo Rou Four Braised Songpo MeatsBraised Dongpo

Pork

Gui花冰糖藕 Gui Hua Bing Tang OuSweet Lotus with Osmanthus

Steamed Lotus Root Stuffed with Sweet Sticky Rice

Ba宝辣酱 Ba Bao Na Jiang Mixed Chicken with PeanutS shrimp Bamboo

Eight Kinds of Food

In the above table, three ways of translation of one dish name毛

Xue旺 Mao Xue Wang are shown. In the three-star restaurant it is translated as “Sichuan Style” which confuses readers. “Sichuan style,” for

Chinese people, means the spicy food based on the Chinese food culture of Sichuan province. However, foreigners can

中国菜名翻译毕业论文题目及出处

Zhong国菜名翻译毕业论文题目及出处

2010-04-12 16:25

(非常幸运的在百度空间上看到这篇文章，因Wei自己也是写这方面的论文，所以收藏了～)

Xu号 文献标题 文献来源 年期 来源数据Ku

1 《商贸汉英翻译专论》评介 天津外国语Xue院学报 1999/02 中国期刊全文数Ju库

2 谈谈中餐菜名英译 电子科技大学学报(She科版) 2006/S1 中国期刊全文数Ju库

3 从功能目的论探讨中餐菜名的英译 四川Peng饪高等专科学校学报 2007/04 中Guo期刊全文数据库

4 中餐菜单的翻译障碍及翻译方法 南通航Yun职业技术学院学报 2007/01 中国Qi刊全文数据库

5 浅释饮食文化中菜名的翻译技巧 河南职Ye技术师范学院学报 2002/01 中国Qi刊全文数据库

6 中式菜肴的英译方法和中国饮食文化 湖Bei广播电视大学学报 2007/03 中国Qi刊全文数据库

7 浅谈中餐菜名的翻译 承德民族职业技术Xue院学报 2004/02 中国期刊全文数Ju库

8 中餐菜名分类及其英译方法 扬州大学烹Zuo学报 2004/02 中国期刊全文数据Ku

9 浅谈中餐菜单英译 井冈山师范学院学报 2005/01 中国期刊全文数据库 10 中华菜名功能与翻译处理 长沙大学学Bao 2004/03 中国期刊全文数据库 11 从“源语文化”看中式菜肴的翻译 Hu南商学院学报 2002/03 中国期刊Quan文数据库

12 浅谈中式菜名的英译及中国餐饮文化 Jiang西科技师范学院学报 2006/02 中Guo期刊全文数据库

13 顺应理论在中餐菜名翻译中的应用 湖Nan城市学院学报 2007/02 中国期刊Quan文数据库

14 中餐菜单译法研究 中国科技翻译 2007/01 中国期刊全文数据库 15 浅谈中餐菜名的英译及其分类 丽水师范专Ke学校学报 2001/04 中国期刊全文Shu据库

16 中餐菜名英译法初探 沙洋师范高等专Ke学校学报 2006/06 中国期刊全文Shu据库

17 从“火烧赤壁”与“开门红”谈中餐菜Ming的英译 西华大学学报(哲学社会科学版) 2006/06 中国期刊全文数据库

18 中国菜谱英译浅探 文教资料 2006/27 中国期刊全文数据库 19 中Guo菜肴名称中的文化要素分析及翻译 怀化学Yuan学报 2006/06 中国期刊全文数据Ku

20 中式菜名的英译研究 华中师范大学 2007 中国优秀硕士学位论文全文数据库

21 浅谈菜名英译 四川烹饪高等专科学校Xue报 2001/03 中国期刊全文数据库 22 中国菜名英译谈 文教资料 2006/10 中国期刊全文数据库

23 中国菜名英译的原则与具体方法探析 Xin乡师范高等专科学校学报 2007/06 中国期刊全文数据库

24 从功能对等论看中式菜谱的英译 湘潭Shi范学院学报(社会科学版) 2006/02 中国期刊全文数据库

25 中餐菜谱英文误译探析 科技英语学习 2007/11 中国学术期刊全文数据库 26 浅谈中国菜名英译 漳州职业大学Xue报 2004/04 中国期刊全文数据库 27 关于中菜名修辞色彩的翻译 山西Shi大学报(社会科学版) 2006/S1 Zhong国期刊全文数据库

28 从目的论角度谈中餐菜单的翻译 高等Han授学报(自然科学版) 2006/S1 Zhong国期刊全文数据库

29 笑破肚皮的翻译 大众文艺(快活林) 2007/10 中国期刊全文数据库 30 俄汉饮食文化差异及中餐菜名的俄译 Qi齐哈尔大学学报(哲学社会科学版) 2004/02 中国期刊全文数据库 31 浅Tan中国菜谱的英译 今日科苑 2007/16 中国期刊全文数据库

32 中式菜肴名称及英译方法初探 英语知Shi 1998/12 中国期刊全文数据库 33 浅析中国菜名的英译问题 四川烹饪Gao等专科学校学报 1999/02 中国期Kan全文数据库

34 跳出菜名译菜谱,食家了然最适度——Cong省长欢宴英女王菜谱的英译谈起 上海翻译 2007/04 中国学术期刊全文数据库

35 2008:看奥运 品中国菜 今日中Guo(中文版) 2007/03 中国期刊全Wen数据库 36 文化背景:翻译学教学的Gu有内涵??兼论中国菜式的文化内涵与英译 教育导刊 2001/Z2 中国期刊全文Shu据库

37 顺应理论在中餐菜名翻译的应用 纺织Jiao育 2007/02 中国期刊全文数据库 38 小议中国菜名英译的方法 湖北商Ye高等专科学校学报 2000/02 中国Qi刊全文数据库

39 中式菜谱英译初探 黑龙江科技信息 2007/10 中国期刊全文数据库

1 中式菜肴翻译教学的实用性探讨

Wang丹 , Wang Dan - 期刊论文 --福建商业高等专科学校学报 - 2007 /04 本文详细论述中式菜肴翻译Jiao学应遵循的基本原则,如采用写实性命名法Deng.并联系实际,就当前迎奥运与海西经济区Jian设的需要,如何强化此课题教学改革提出自Ji的建议和设想.

Cha看全文- 相似文献 - 引用分析

2 试论汉语菜肴名称的翻译

Mai买提吐尔逊?阿布都拉 , Maimaitituerxun Abudula - Qi刊论文 --新疆教育学院学报 - 2007 /02

Yin食文化是民族文化的重要组成部分,菜肴名Cheng直接反映一个民族的饮食习惯、喜爱、情感,正确翻译汉语饮食方面的词语是规范、发展Wei语新词语当中一项迫在眉睫的工作,本文主Yao时汉语菜肴名称的维译方法及规范提出建议. 查看全文- 相似文献 - 引用分析

3 浅析中式菜肴名称英译技巧

Guo晶英 - 期刊论文 --湖北广播电视大Xue学报 - 2007 /02

Sui着中国旅游产业的快速发展,中国菜肴名称De翻译对于更好地介绍中国文化显得日益重要.本文从词汇的角度分析中式菜肴名称语言的Te点,以探讨其翻译技巧.

Cha看全文- 相似文献 - 引用分析

4 中国菜肴名称中的文化要素分析及翻Yi

Liu宏义 , LIU Hong-yi - Qi刊论文 --怀化学院学报 - 2006 /06 中国是一个饮食文化非常发达的Guo家,中国的菜肴名称丰富多彩,且包涵着丰Fu的文化信息.只有准确地把握中国饮食文化,了解每一道菜肴所蕴藏的文化内涵才能有效Di译成英文,实现文化传播的目的.

Cha看全文- 相似文献 - 引用分析

5 中式菜肴语言风格特征及其英译技巧

Guo晶英 , 宁全新 , Guo Jingying , Ning Quanxin - 期刊论文 --牡丹江师范学院学报(哲Xue社会科学版) - 2006 /06

Sui着中国旅游产业的快速发展,中国菜肴名称Fan译得好坏对于更好地介绍中国文化显得愈加Zhong要.本文从词汇的角度分析中式菜肴语言的Te点及其翻译技巧. 查看全文- 相似文Xian - 引用分析

6 中文菜肴名英译浅探

Qiang晓 - 硕士 学位论文 -- - 2005 /05

Ben文在对中英文菜名对比研究的基础上，运用Niu马克交际翻译和语义翻译理论，对中文菜名Ying译进行了探讨。文章将中英文菜名分解成各Zu成要素，将其分类，并指出了要素间主要的Zu合法。在此基础上，文章比较了两者在语言Ji文化方... 查看全文- 相似文献 - 引用分析

7 关于中菜名修辞色彩的翻译

Xia雨 - 期刊论文 --山西师大学报(社Hui科学版) - 2006 /01 中华Yin食文化博大精深,是华夏文明的重要组成部Fen.随着改革开放进一步深化,中国对外文化Jiao流日益加强,中华饮食文化逐渐为国际友人Suo了解和喜爱.在向国际友人介绍、推荐中华Cai肴时,如何翻译中菜名,如何有效传播中国Mei食文... 查看全文- 相似文献 - 引用分析

8 浅谈中国旅游文化的翻译

Liu艳 - 硕士 学位论文 -- - 2006 /06

Fan译是一种跨文化交际行为，要成功地进行语Yan间的转换，不但要掌握两种语言，

Huan要熟悉两种语言所代表的文化。旅游翻译更Shi如此。 中国的旅游业的飞速发展带动了旅You翻译的发展。但很多旅游资料的翻译不如人Yi，因为旅游... 查看全文- 相似文Xian - 引用分析

9 捭阖于前瞻与回眸之间--记翻译家Liu习良先生

Chen众议 - 期刊论文 --中国翻译 - 2005 /03

20世纪伊始,被博尔赫斯尊称为"拉丁美洲Zhi者"的阿尔丰索?雷耶斯卑以自牧并鼓士气,谓拉丁美洲是世界文学盛宴的迟到者,却必Jiang为世界提供一道最为精美的菜肴.不久,拉Ding美洲文学全面"炸开",尤其是魔幻现实主Yi小说的兴起,... 查看全文- 相似Wen献 - 引用分析

10 中式菜肴名称的口译

Liu萍 - 期刊论文 --中国科技翻译 - 2003 /03

Ben文探讨对中式菜肴名称进行口译的特点和要Qiu以及口译前应作的准备.简析中式菜肴的命Ming方式和类型,结合实例归纳总结中式菜肴名Cheng的翻译方法和技巧,指出口译者的跨文化意Shi在口译中的重要作用.

Cha看全文- 相似文献 - 引用分析

11 中国英语在汉英翻译中的跨文化运Yong

Tang希 - 硕士 学位论文 -- - 2007 /04

Zuo为人类的重要交际工具的语言总是处于不断De变化过程中。语言的接触必然会引起语言的Bian异，英语的这一国际通用语迅速国际化必然Hui引起广泛的本土化，在与世界各地的语言接Chu过程中产生不同的语言变体。这些带有地域Te色的... 查看全文- 相似文献 - 引用分析

12 中餐菜单的翻译障碍及翻译方法

Yang亚敏 , YANG Ya-min - Qi刊论文 --南通航运职业技术学院学报 - 2007 /01 随着我国旅游业的Fa展和2008年北京奥运会的临近,中餐菜Dan翻译日益显示出其重要性和必要性.文章分Xi了中餐菜肴及主食翻译的障碍,并结合实例Gui纳了几种常用的翻译方法.

Cha看全文- 相似文献 - 引用分析

13 中式菜肴名称翻译

Sun来麟 - 硕士 学位论文 -- - 2002 /01

Yin食文化是中国悠久历史文明的重要组成部分,随着中国经济的飞速发展、国际交流的不断Zeng多,越来越多的外国朋友希望了解中国的悠Jiu文化,其中,饮食文化备受关注,因为与法Guo饮食、意大利饮食一样,中国饮食是全世界Zui受欢迎的... 查看全文- 相似文献 - 引用分析

14 从"源语文化"看中式菜肴的翻译

Dong莉 - 期刊论文 --湖南商学院学报 - 2002 /03

Zhong国饮食文化源远流长,中国莱举世闻名.我Guo加入WTO之后,应更好地向世界介绍中国Lai和中国文化,促进民族文化的交流与传播,Hong扬我国的旅游和餐饮业.本文从中式莱肴的Fan译与中国文化之关系的角度提出了自己的看Fa,即"再现... 查看全文- 相似文Xian - 引用分析

15 中国菜式命名的文化内涵与翻译

Li郁青 - 期刊论文 --江汉大学学报(Ren文科学版) - 2002 /01 中Guo四大菜系具有丰富的文化内涵,菜式的命名You直接命名法和联想命名法两大种类.准确、Xing象地把中国菜式名称译成英语,必须遵守恒Ding和一贯的原则,这不仅有趣,而且为彼此的Jin一步了解提供了基础.

Cha看全文- 相似文献 - 引用分析

16 中式菜肴的特点及英译方法

Zhang云达 , Zhang Yunda - Qi刊论文 --保山师专学报 - 2004 /04 简述中式菜肴的特点,结合实例Gui纳总结中式菜肴名称的翻译方法和技巧. 查看全文- 相似文献 - 引用分析

17 涉及中国饮食文化的翻译技巧

Sun晓磊 - 硕士 学位论文 -- - 2005 /03

Ben论文试图将接受美学(理论)与中国饮食文Hua的英译实践相结合，以探讨翻译的有效途径。 第一章首先阐述了汉斯?罗伯特?姚斯的Jie受美学(理论)。而后分析了接受者或读者Dui翻译的影响和作用，探讨了翻译过程中两次Shi野融合... 查看全文- 相似文献 - 引用分析

18 中餐菜名英译法初探

Luo倩 , LUO Qian - 期刊论文 --沙洋师范高等专科学校学报 - 2006 /06 中餐菜肴品种繁多,文化内Han丰富.这给中餐菜名的英译造成了很大的困Nan.本文试图从分析中餐菜名的构成方式入手,归纳总结了翻译中餐菜名的通用方法:直译Fa,意译法和音译法.并就一些中餐菜名英译Jin行具体探讨. 查看全文- 相似文献 - 引用分析

19 说说西餐热少司的制作

He吉凡 - 期刊论文 --四川烹饪 - 2006 /09

Shao司是英文sauce的音译,也翻译为沙司,那都是指西餐厨师专门制作出来的菜点调味Zhi.少司是西餐菜肴的灵魂.在西餐厨房中,Zhi作少司是非常重要的工作,一般由有经验的Chu师专门制作.

Cha看全文- 相似文献 - 引用分析

1 顺应理论在中餐菜名翻译中的应用

Wang彤 , 胡亮才 , WANG Tong , HU Liang-cai - 期刊Lun文 --湖南城市学院学报(人文社会科学Ban) - 2007 /02

Cong顺应理论的角度出发,为取得预期的效果,Ying将顺应理论作为翻译遵循的指导性原则;在Fan译中注意三个方面的顺应:文化背景的顺应,心理需求的顺应和语言现实的顺应.

Cha看全文- 相似文献 - 引用分析

2 从功能目的论探讨中餐菜名的英译

Pan演强 , Pan Yanqiang - 期刊论文 --四川烹饪高等专科学校学报 - 2007 /04 我国烹饪艺术源Yuan流长,各种菜系流派争奇斗艳;菜名更是数Bu胜数,而且颇具地方和传统特色,蕴涵了悠Jiu的地方文化和传统乃至历史典故.但长期以Lai我们对菜名的翻译研究却大为滞后,已经影Xiang到中外饮食文化的顺利交流.本文从... 查看全文- 相似文献 - 引用分析

3 关于中菜名修辞色彩的翻译

Xia雨 - 期刊论文 --山西师大学报(社Hui科学版) - 2006 /01 中华Yin食文化博大精深,是华夏文明的重要组成部Fen.随着改革开放进一步深化,中国对外文化Jiao流日益加强,中华饮食文化逐渐为国际友人Suo了解和喜爱.在向国际友人介绍、推荐中华Cai肴时,如何翻译中菜名,如何有效传播中国Mei食文... 查看全文- 相似文献 - 引用分析

4 从"火烧赤壁"与"开门红"谈中餐Cai名的英译

Xie先泽 , 潘演强 , 杜莉 , XIE Xian-ze , PAN Yan-qiang , DU Li - 期刊论文 --西华大学学报(哲学社会科学版) - 2006 /06

Sui着中国对外开放的扩大,中餐菜名的翻译对Guo内的中、高档酒店和海外的中餐店变得日益Zhong要.菜谱中富含中国历史文化信息的菜名的Fan译对传播中国文化起着促进作用,但菜谱中Zhe些菜名的翻译却五花八门,缺少比较统一的Gui范.本... 查看全文- 相似文献 - 引用分析

5 中文菜肴名英译浅探

Qiang晓 - 硕士 学位论文 -- - 2005 /05

Ben文在对中英文菜名对比研究的基础上，运用Niu马克交际翻译和语义翻译理论，对中文菜名Ying译进行了探讨。文章将中英文菜名分解成各Zu成要素，将其分类，并指出了要素间主要的Zu合法。在此基础上，文章比较了两者在语言Ji文化方... 查看全文- 相似文献 - 引用分析

6 中国菜名英译的原则与具体方法探析

Liu永华 , LIU Yong-hua - 期刊论文 --新乡师范高等专科学校学报 - 2007 /06 在中外交流中,Zhong华饮食文化扮演着越来越重要的角色.中国Cai名折射出中华民族绚丽的饮食文化,恰当翻Yi这些菜名对于中华美食的发扬光大有着重要Yi义. 查看全文- 相似文献 - 引用Fen析

7 中华菜名功能与翻译处理

Xiong力游 - 期刊论文 --长沙大学学报 - 2004 /03

Cai名就其功能而言,主要表现为信息功能、美Xue功能、社会文化功能等.翻译的目的是忠实Chuan递原文信息,实现从形式到内容的基本对等.中华饮食文化的独特性决定了菜名的翻译不Ke局限于某一种翻译方法,而应该是多种方法De综合体... 查看全文- 相似文献 - 引用分析

8 中文菜单英译之我见

Bai薇 - 期刊论文 --考试周刊 - 2007 /10

Dong西方饮食文化存在着较大差异,中国的饮食Wen化博大精深,许多菜名文化蕴含丰富,这给Cai单的英译带来较大困难.基于此,菜名的翻Yi要跨越中西方语言和文化上的双重障碍.想Yao让英美人理解并接受中国菜名,翻译时必须Zun循一些... 查看全文- 相似文献 - 引用分析

9 浅谈中餐菜单英译

Wang斌传 , WANG Binchuan - 期刊论文 --井冈山师范学院学报 - 2005 /01 中餐菜单翻译的好坏Dui中国的餐饮业能否实现走向世界这一宏伟目Biao有某种直接的影响.本义拟从中餐菜单的语Pian类型、功能和翻译目的以及中餐菜名的构成He命名方法入手,粗略地谈谈中餐菜单英译的Yi些原则和方法. 查看全文- 相似文献 - 引用分析

10 从中式菜名的英译看异化与归化策Lue的运用

Chen蔚 , Chen Wei - 期刊论文 --黄石理工学院学报(人文社会科学版) - 2007 /01

Fan译中对文化因素的处理一般可分为两种:主Yao以源语文化为归宿和主要以目的语文化为归Su,即异化和归化.文章以现今菜名的英译研Jiu为载体,探讨了异化和归化的辨证关系以及Cai名英译的理论趋向,以便外国人在品尝佳肴Zhi时感... 查看全文- 相似文献 - 引用分析

11 浅谈中餐菜名的翻译

Wang丽华 - 期刊论文 --承德民族职业技Shu学院学报 - 2004 /02 本文Yi宣传中国饮食文化为出发点,从实际出发,Lun述了中餐菜名的翻译方法. 查看全文- 相似文献 - 引用分析

12 中餐菜名分类及其英译方法

Qiao平 - 期刊论文 --扬州大学烹饪学报 - 2004 /02

Gen据中餐菜名构成特点可以将中餐菜名分成5Lei,英译方法则可以从读者心理期待入手,结He跨文化交际特点,对不同类别的中餐菜名采Qu直译、音译、音译加释义、意译等不同的翻Yi方法.

Cha看全文- 相似文献 - 引用分析

13 中餐菜名英译法初探

Luo倩 , LUO Qian - 期刊论文 --沙洋师范高等专科学校学报 - 2006 /06 中餐菜肴品种繁多,文化内Han丰富.这给中餐菜名的英译造成了很大的困Nan.本文试图从分析中餐菜名的构成方式入手,归纳总结了翻译中餐菜名的通用方法:直译Fa,意译法和音译法.并就一些中餐菜名英译Jin行具体探讨. 查看全文- 相似文献 - 引用分析

14 中式菜名英译的技巧和原则

Liu清波 - 期刊论文 --中国科技翻译 - 2003 /04

Zhong式菜名的英译要凭借其命名理据,正确处理Zhong心词、前置修饰语以及后置修饰语之间的关Xi,同时要遵循避虚就实、舍繁就简和必要时Yin译的翻译原则. 查看全文- 相似文献 - 引用分析

15 俄汉饮食文化差异及中餐菜名的俄Yi

Wang成慧 - 期刊论文 --齐齐哈尔大学学Bao(哲学社会科学版) - 2004 /02 俄汉两国由于自然环境和物产不同,形Cheng了俄汉两国不同的文化,俄汉饮食也便沿着Ge自的道路发展起来.饮食习惯则是民族文化He民族心理的集中体现.它取决于一个民族的Li史、生存环境、资源内涵、工艺特色以及民Zu的好恶意识.从... 查看全文- 相Si文献 - 引用分析

16 浅释饮食文化中菜名的翻译技巧

Zhu晓媚 - 期刊论文 --河南职业技术师Fan学院学报 - 2002 /01 人的Yin食文化广泛地渗透于人类的方方面面,它包Kuo饮食习俗、饮食文字、饮食成品等等.诚言,语言和文化是密不可分的,菜名的翻译在中Guo有着独特的文化内涵与特色.

Cha看全文- 相似文献 - 引用分析

17 从功能主义理论看汉语旅游宣传资Liao的英译

Zuo红玲 - 硕士 学位论文 -- - 2006 /05

Ben论文从功能翻译理论的角度探讨了旅游宣传Zi料的中译英。旅游宣传资料的翻

Yi是翻译工作中的一个新领域，学者少有探讨，一般译者没有或缺乏较丰富的翻译理论和实Jian，很多英译本错误百出。从现有文献看，探Tao旅游翻译的文章基... 查看全文- Xiang似文献 - 引用分析

18 浅谈中餐菜名的英译及其分类

Li思龙 - 期刊论文 --丽水师范专科学Xiao学报 - 2001 /04

Wo国经济飞速发展,国际交流不断增多,酒店Ye日益兴旺发达.但由于各种因素,许多星级Bin馆、高档饭店餐厅里的菜单中仍没有相应的Ying文名称,或是不完整,或是译文不一致.在Ci根据中餐特点和烹调方法把常用菜名的英译Wen加以归纳...

Cha看全文- 相似文献 - 引用分析

19 也谈中菜与主食的英译问题

Ren静生 - 期刊论文 --中国翻译 - 2001 /06

Ben文以宣传中国饮食文化为出发点,讨论了中Can菜名与主食在口笔译中的基本特点,并结合Shi例归纳提出了六种具体、实用的英译方法,Tong时简析了几例中菜名与主食英译的不足之处Bing给出了改进的译法.

Cha看全文- 相似文献 - 引用分析

20 浅谈菜名英译

Ni坤林 , 张继华 - 期刊论文 --四Chuan烹饪高等专科学校学报 - 2001 /03 中国菜式名目繁多,菜名也极其丰富Duo彩,且菜名往往采用典故、比喻、夸张、象Zheng以及颜色、形状等命名,因此,要使外国人Liao解中国菜,菜名的翻译就显得非常重要.笔Zhe根据多年的教学和接待外宾的经验,认为中Guo菜名的翻译方法大体... 查看全文- 相似文献 - 引用分析

英语毕业论文 中国菜名的翻译方法Translation for Chinese dishes

Translation for Chinese Food

Abstract :Chinese Food has a long history and is famous all over the world.As an old Chinese saying goes:“ People regard food as their prime want,and food satety should be given the top priority. ” From this we know,people regrad food as the most important thing.Food culture is an important part of traditional Chinese culture.According to the survey,more than a third of the world ’ s poplution eat Chinese food.And there is an ever increasing interest in Chinese Food around the world.Translate Chinese dishes accurately into English can make foreign friends better understand the art and cultural connotation of the names of dishes,and at the same time they can taste the unipue flavor of Chinese dishes.The essay discuss the difference diet culture between Western and Chinese,the knife skills and culinary art of Chinese cuisine,translation methods of Chinese dishes names.

Key words:Chinese dishes names;different diet culture;knife skills;translation methods

Yi、 Different diet culture between Western and Chinese and the characteristic of Chinese diese.

Because of the difference diet culture between Western and China,the dishes’ naming methods are different.In the western menu,only has the simple names of the dishes,then mark the major ingredient 、 minor ingredient and the cooking methods,giving someone the feeling of simple and practical..While in China,Chinese dishes are extremely rich,and there is variety of the names of the dishes.Chinese cookery is very particular about the names of the dishes.The names often consist of the name of the ingredient、 knife skills、 cooking methods and color,aroma and flavor of the dishes.These dishes ’ characteristics are extremely complex materials,making use of the materials ’ color,aroma and flavor,the character of cooking method,giving a beautiful name in order to cater to the customers. The names of the dishes does not reflect the ingredient and the cooking methods,but they are the reflection of the profound of dishes,reflecting the unique traditional Chinese diet culture.

Er、 Translation of the knife skills and techniques of the knife skill:

cutting,slicing,shredding,mincing,dicing,filleting,boning,skinning/peeling,scaling,mashing,ca rbing and so on..

Yi、 Tanslation of cooking techniques:

Chinese cooking methods are so dazzling.List are as follows:

1. Stewed,such as:stewed brisket;Boiled,such as:boiled egg.Boiled has soft boiling and hard boiling.stewed.

2. Fried or pan fried、 stir-fried.

3. Stewed or braised.Such as Braised Eggplant、 Stewed or Braised Mutton.

4. Bake 、 roase.Such as Baked Bread、 Barbecued Pork.、 Roast duck.

5. Steamed,such as Steamed bun;Smoked,such as Smoked rabbit;Scalded,such as Scalded Shrimps.

Er、 Translation strategies and skills for Chinese menu

Because of the great differeces between English and Chinese,in most cases when we translate the Chinese dishes into English,we should translate the dishes ’ material,cooking methods and the flavour as far as possible. so that the customer can understand fully at one glance.

Chinese culinary art process is very complex.If you want to translate Chinese dishes into English skifully and accurately,besides the commonly used raw material,it is also necessary to know the food processing、 cooking and it’ s corresponding language in English at you finger’ s tips.

The core content of Chinese dishes’ translation is what’ s the dish’ s raw material and what’ s kind of cooking method does the dish use.

(一) 、 Literal translation

1.Literal translation can make the source language and target language use almost the same form to express the same content,and get almost the same effect.So for the translation of dishes,literal translation is desirable and practical method.The following “ formula ” can be referenced.

Translation for dishes which begin with cooking method:

Tanslation of cooking techniques has been mentioned in the article.For the dishes which could reflect the cooking techniques clearly,when translated,the corresponding cooking techniques should be translated,then the mafor ingredient.Here are the three specific cases:

(1)Cooking methods+Maor ingredient

Chao Shan Pian: Stir-fried Eel Slices

Wei Niu Rou: Simmered Beef

Qing Zheng Bian Yu: Steamed Limande

(2) Cooing methods+Major ingredient+(with)+ Accessory

Lazi Chao Rouding:Stir-fried Diced Pork with Green Pepper

Furuzhi Shao Rou:Braised Pork with Preservec Bean Curd

Xiefen Zheng Yudu:Stewed Fish Tripe with Grab Meat

(3)Cooking methods+Major ingredient(Shap) (with,in)+Flovoring

Hongshao Liyutou:Braised Carp Head with Soy Sauce

La Wei Hui Xiaqiu:Braised Prawn Balls With Chilli/Chili Sauce

Qing Dun Zhuti:Stewed Pig Hoofin Clean Soup

Translation for dishes which begin with major ingredient:

Some dishes don ’ t reflect the cooking methods,under such circumstances,just translate the major ingredient,then use the preposition with or in and plus its accessories or flovoring.Examples are as follows:

(1) Major ingredient(shape)+(with ) Accessory

Niu Rou Dou Fu:Beef with Beancurd

Ji Si Liang Mian:Cold Noodles with Chicken Shreds

(2)Major ingredient(shape)+(with,in) Flovoring

Tang Cu Yu:Fish with Sweet and Sauce

Jiao Yan Pai Gu:Spare Ribs with Pepper and Salt

Mi Jiu Yu Juan:Fish Rolls with Rice Wine

Tanslation for dishes which begin with material’ s shape or taste

This kind of translation regards material’ s shape or taste as adjunct.Examples are as follows: (1)Flavor + Cooking methods + Major ingredient

Shui Zhu Nen Yu:Tender Stewed Fish

Xiang Jian Ji Kuai:Fragrant Fried Chicken

Shu Zha Yu Qiu:Crisp Deep-fried Taro Ball

(2)Shape(Flavor)+Major ingredient+(with)Accessory

Chen Pi Tu Ding: Diced Rabbit with Orange Peel

Shi Shu Ji Pian: Sliced Chicken with Seasonal Vegetables

Dong Sun Niu Rou Si: Fried Beef Shreds with Bamboo Shoots

(3)Shape(Flavor)+Major ingredient+(with)Flovoring

Qie Zhi Yu Pian: Sliced Fish with Tomato Sauce

Huang Jiu Cui Pi Xia Ren: Crisp Shrimps with Rice Wine Sauce

Tang Cu Gu Lao Rou: Fried Pork Slices with Sweet and Sour Sauce

(二 ) 、 Literal Translation+Transliteration

For some dishes which have local colour,when translate such kind of dishes,material+place+style should be used.Such as Hunan Rou:Pork Hunan Style,Ma Po Dou Fu:Bean Curd Sichuan Style and so on.But if use“ translated place/personal name” , t his kind of translation method sounds more “Chinese”.Such as:

Dongpo Rou: Dongpo Braised Pork

Beijing Kao Ya: Beijing Roast Duck

But this kind of translation sometimes will make foreigners who are not familiar with Chinese dishes feel confused.They will ask who is Dongpo?So when such kind of situation happens, a further explanation is necessary.You can add the history of the dish or some explanation after it.

Conclusion

When translate Chinese dishes into English,there are different translation methods can be adopted.For example,the Sichuan food “Gong Bao Ji Ding” has several translations:

Sauteed Chicken Cubes with Peanuts

Diced Chicken with Chili and Peanuts

Fried Diced Chicken in Sichuan Style

Grand Duke’ s Chicken with Peanuts

Gong Bao Chicken

Kung Pao Chicken

Spicy Diced Chicken with Peanuts

Chicken with Hot Peppers and Peanuts

It can be seen that Chinese dishes ’ translation is flexible and changeable.Chinese diet culture ’ s uniqueness determines the translation can not be limited to a certain translation method,but the comprehensive embodiment of different translation methods.

References :

[1]朱歧新 . 英语导游必读 [M].Bei京:中国旅游出版社, 2005.

[2]吴伟雄 . 中式菜谱英译浅谈 [J].中国翻译, 1986(5)

英语本科毕业论文-从异化与归化的视角看川菜菜名的翻译

Chengdu Institute Sichuan International Studies University

本科毕业论文

Ti目 (中文) 从异化与归化的视角看川菜Cai名的翻译

The Translation of SiChuan Cuisine from The

(外文) Aspect of Foreignization and Domesticatoin

Xi 别 英语翻译系

Zhuan 业 英 语

Nian 级 2009 级

学生姓名

指导教师

Jie稿日期

Si川外语学院成都学院教务处制

年 月 日填

The Translation of SiChuan Cuisine from The Aspect of

Foreignization and Domestication

Abstract

Chinese cuisines are a part of Chinese culture. In China there are eight streams of Chinese cuisine, which are a platform of their local culture. Their names either conclude their ingredients, ways of cooking, or some historical and literary stories. So the names of dishes are windows to show the outside local culture. Sichuan, as a ancient city in Southwest of China, its dishes also a mainstream of Chinese culture. However, for those with typical local color, it’s also difficult for foreigners to

understand. So the translation of the dishes plays a very important role in culture communication.

Foreignization and domestication are two kinds of translation methods advocated by Venuti. Foreignization pays attention to the source language, which can maintain the local culture. However, domestication prefers the target language, which helps foreigners understand the foreign culture easily. However, both of them can not express the aroma of the dishes well, so in the translation, it’s necessary to join the

two methods together.

Key words: Sichuan cuisine; domestication; foreignization

The Translation of SiChuan Cuisine from The Aspect of

Foreignization and Domestication

Outline

Thesis Statement: The names of Sichuan cuisine are rich in local culture, and the

domestication and foreignization can show its cultural content

during the translation process.

I. Introduction

A. Purpose

B. Organization

II. Literature Review

A. The Relationship Between Translation and Culture

B. The Origin of Foreignization and Domestication

C. The Definition of Foreignization and Domestication

D. Foreignization and Domestication in China

III. Foreignization and Domestication in the Translation of Sichuan Cuisine . A . The Characteristics of the Name of Sichuan Cuisine

1.Revealing the Culture

2. Showing the Beauty

3.Expression of Hope

B. The Application of Foreignization

1.The Cuisines Characterizing in History and Culture

2. No Equivalence in English

3.Proper Names

C. The Application of Domestication

1.The Names Easily Causing Misunderstanding

2. The Names Relating to English Taboos and Causing Discomfort

IV. Conclusion

The Translation of SiChuan Cuisine from the Aspect of

Foreignization and Domestication

I. Introduction

A. Purpose

Chinese cuisine has a long history and hold a famous stance among the world. Diet belongs to culture, the translation of the cuisine should base on its cultural content. In the flood of globalization, the precision of the translation of Chinese cuisine can add significance to the communication between China and foreign countries. My paper takes the translation of SiCuan cuisine as an access to study the translation of Chinese cuisine from the aspect of foreignization and domestication. And in the process of study, my paper aims to prove that domestication and foreignization are proper in the translating cuisine. Both of them can show the culture connotation of the cuisine, which pave the way for the foreigners to know Chinese culture.

B. Organization

My paper all together has four parts. The first part introduces the purpose and organization of my paper. The second part talks about the relationship between translation and culture, as well as the origin and definition of domestication and foreignization and its current use in China. The third part focuses on the uses of domestication and foreignization in the translation of SiChuan cuisine. The last part is my conclusion part.

II. Literature Review

A. The Relationship Between Translation and Culture

1Culture, in OALED is defined as“WAY OF LIFE 【U】the customs and beliefs,

art, way of life and social organization of a particular country or group ” Translation

is in fact a cultural product of the original work filtered by testators. Translation and culture are closely related. Translation can both enrich culture and be influenced by culture. Meanwhile ,culture has an effect on translation and it may both promote and influence or even restrict translation activities. At present, translation is not only a social language, but a kind of social communication. And the scale of translation is expanded to society, culture and so on. So translation is regarded as a bridge of cross-cultural communication. And Christian Nord even used intercultural communication to replace translation.

During the long development of translation, there propped up different ways of translation. And each of them had underlined great importance; all of them experienced a process of development.

B. The Origin of Foreignization and Domestication

Foreignization and domestication were first proposed by Friedrich Schleiemacher, a German famous linguist, philosopher and translator, in a lecture On

2the Different Methods of Translating in 1813, in which he said “There are only two.”

Later , the U.S. translator Lawrene Venuti coined the two terms in his book The

3Translator’s Invisibility: A History of Translation in 1995. The book is mainly

about a history of translation. In order to achieve transparency, translators would choose “domesticating method”, and this choice would lapse the translator into an “invisible” situation. Therefore, Venuti states that the adaptation of “foreignizing method” would reveal the translator’s role in translation.

2

C. The Definition of Foreignization and Domestication

Domestication and foreignization are two different strategies in translation, regarding the degree to which translators make a text conform to the target culture. Lawrence Venuti defined them as :Domestication means bringing the foreign culture

closer to the target culture, making the text recognizable and familiar. Foreignization , on the other hand, means taking the reader over the foreign culture, making him or her

4see the culture and linguistic difference .

Both of the two ways of translation have a great effect on the translation, especially on the English-Chinese translation.

D. Foreignization and Domestication in China

From 1997 to 2007,with the deepened research of translation theory in China and the development of the related courses, the study on domestication and foreignization had been improved, which shows on two aspects, clarity on concept and multi-angle on study. Many scholars hold the idea that except exclusion and opposition, there still exist compatibility and coexistence. The early study on domestication and foreignizaton is mostly on English to Chinese, and in the era of globalization, we should focus on the translating Chinese into English, making more foreigners learn about the essence of Chinese culture. And Chinese cuisines, as a part of Chinese culture, its translation also a core of the using domestication and foreignization.

3

III. Foreignization and Domestication in the Translation of SiChuan

Cuisine

A. The Characteristics of the Names of SiChuan Cuisine

1. Revealing the Culture

Bashu area was one of the origins of Chinese culture. Bashu was once an area in the Pre-Qin Dynasty, and now it refers to the area containing Chongqing and Sichuan province in China. Ba refers to Chongqin, which locates in the esat of Sichuan province; Shu refers to Chengdu, which locates in the west of the area. Bashu was the centre of the civilization on the upstream of Yangtse River, so it enjoys a great importance among Chinese civilization. However, the Bashu culture experienced great changes with the development of society as well as culture itself. Though, some of culture was buried in the flood of times, the core of it was passed down through generation to generation. And Sichuan cuisine is one of the ways to carry the culture. Following is an example: 五柳鱼 Fish with five shredded

ingredients

This kind of cuisine was created by Dufu, a famous Chinese poet in Tang dynasty. He who was pure and lofty was not popular by his fellow officials. Even was not welcomed by the Emperor, so he was forced to come to Chengdu, away from the capital city. And Dufu named this cuisine in order to show his respect for Tao Yuanming who was also a poet away from official circles and material pursuits.

One day, Dufu happened to see the fish with colorful stripes on its back like the leaves of the willow. Then he remembered Tao Yuanming, a great man he respected for, whose literary name was wuliu, so Dufu gave the fish a name as wu liu yu to show his respect.

Not only can the names of cuisine show the culture, but they can also reveal beautiful things.

4

2. Showing the Beauty

China enjoys a large piece of territory which is a large cradle for all kinds of beautiful things. Chinese people always make their best efforts to keep those beautiful things they’ve saw. So the cook would keep those by giving their dishes beautiful names, and when people call the names, they can remember the beautiful moments or things. Here is an example: 水晶南瓜 Crystal Pumpkin

Crystal is with a high status in the hearts of Chinese people. The transparency of crystal means pureness and holy to them. In ancient China, people always wear crystal, they thought it could show their beauty and status, and also protect them. Meanwhile, crystal is also gave to others as a gift by people to show their best wishes. With so many functions, crystal actually shows the efforts of people trying to pursue or to keep happiness and beauty. So there is no doubt that people give their dishes the name related to crystal, they want to maintain those great things and have a good luck.

The beautiful things always contain the hopes of people, so we can also learn about how people express their hopes through the names of cuisine.

3. Expression of hope

Chinese nation enjoys a history about 5,000 years, during which our ancestors had made a great achievement on literature, they always used some rhetorical devices, such as metaphor or simile, or they would use some color, such as red or golden to express their hopes. So the dishes being the most common thing of course became the bridge to link their thought and reality. They gave the dishes beautiful names to express their hopes that they can’t speak out or can’t realize. Such as, 金钱鸡塔

Bake Chicken Breast and Fat Pork in a Pan

Talking about the golden color, what comes to our mind is treasure, luxury, high status and other words related to wealth. In ancient China, the palace of emperors all used the golden color to show their power and high status.

5

In this dish, people fried the chicken and the meat of pig into golden color, then it looks like the color of the gold. Actually, in the ancient China, the gold was the most expensive currency. The gold in this dish do not only mean money, but the hope of being happy and stable.

B.The Application of Foreignization

1.The Dishes Characterizing in History and Culture

The dishes of a nation are like a mirror showing out the peculiar history, culture and customs of the nation. China being at the Eastern is quite different from the west countries.

Chinese culture concentrates on the Confucianism, and contains thought, word, language, then the Six Classics, handwriting, music, martial arts, festivals, and customs. Chinese people are emotional, they prefer to express their feeling by a veiled way, especially those poets, they always used the natural things to carry their thoughts. For example, they always use the willow to show their best wishes for their parting friends hoping them a safe journey. What’s more, Chinese people also regard the full

moon as a symbol for union and the feeling of nostalgia. However, the western countries concentrate on the humanism, and the people are more rational than Chinese people. They prefer thinking straightly.

Chinese dishes developing with our history, are colored with our traditional culture. So the rational Chinese people usually name the dishes after the names of some historical figures or some literary quotations to remember them. So these dishes are important for our Chinese people, because they not only carry down our tradition, culture, customs, but also inform us of our culture. As for the translation of this kind of dishes, we should keep their culture basics, and freignization is a best way to realize that. And in my paper, I would like to explain it in the aspect of Sichuan cuisine, the followings are some examples:

6

Gong保鸡丁 Gong Bao Diced Chicken

Ma婆豆腐 Mar-Boh Tofu

Dong坡肉 Braised Dongpo Pork

In the three examples, the names of those dishes all have a close relation with their founders. Gong bao Diced Chicken was named after the name of Ding Baozhen who was a Scholar during the Xianfeng period in Qing dynasty. He was once the governor-general of Si Chuan, and he liked eating he dishes cooked with chicken, pork and pepper. He then made a great contribution to the protection of border, so he got a title “Tai Zi Shao Bao”,which was an official position in Qing dynasty and

people always called him as “ Ding Shao Bao”. Finally the dish he loved was called

as Gong Bao Diced Chicken.

Mar-Boh Tofu also has its history. It was created in Qing dynasty by the wife of the owner of a restaurant, whose name was Chen Chunfu. The tofu she cooked had the taste of a high degree of spicy, and was very popular at that time. So people named the tofu according to its taste, not because the cook was a freckled woman.

The Braised Dongpo Pork was created by Su Dongpo who was a well known poet in Song dynasty. People at that time all thought highly of his poems, even in modern time, his poems are also enjoyed a great fame. Not only his poems were famous, but the writings and paintings of him were also regarded as a model for other scholars. What’s more, Su Dongpo is also a good cook, and he always cooked for his guests.

Su Dongpo once helped local people fight the flood, which won him a great fame. In order to show their gratefulness, the local people sent him lots of pork. Then Su asked his servants to cook that pork according to his cooking method, and shared them with all the people. When they cook the pork, they made a mistake and put wine into the dish, however this coincidence made the dish more delicious. So people called the dish as Dong Porou to show their respect for Su Dongpo.

For those dishes colored culture, their names are not for advertisement, but a tie with our traditional culture. From them, we can find out some traces of our history. They show some stories about some famous poets, and some historical events. When

7

translating them, if we choose the way close to the reader, then the cultural color on them will disappear and their function of transmitting culture also do not exist. However, foreignization can keep their local color, and make foreigners learn about Chinese culture.

In the three examples, they all choose transliteration and keep their domestic aroma. Though the “Gong Bao” “Ma-Boh” “Dong Po” are hard for foreigners to

understand, they pave a way for them to know our culture. They can know the background of dishes, and have an idea of our famous poets. So foreignization is one of the best ways for mutual understanding of cultures.

2. No Equivalence in English

China is an inland country located on the eastern Asia, and there remains a big gap between China and those European countries on geographic location. Agriculture has an important role in China, while animal farming is a mainstay in western countries. So the diet structure also has many differences. In China, rice and wheaten food are their staple foods, and in western countries, meat and bread. So some ingredients in Chinese dishes do not exist in western countries. When translating such dishes, it is better to choose foreignization. Here are some examples:

Tai白鸭子 Taibai Duck

Chong草鸭 Braised Male Duck with Aweto

In the two dishes, Taibai and Chongcao are all kept. Both of them do not exist

in the dishes of western countries. Taibai is the name of a God in Chinese Myth, who is an important figure in Taoism. Taibai actually is a star, in our Myths, Chinese people build it into an old man wearing long white beard who always helps people. So it actually shows out people’s aspiration for brightness and uprightness.

Aweto actually is a kind of precious Chinese traditional medicine plant, and also a unique life form of animal and plant-like conformation. It is composed of a larva and on the top of its head. Aweto is mainly produced on the Qinghai-Tibet Plateau, including Qinghai, Tibet, Gansu, Yunnan and Sichuan. This kind of plant is

8

reckoned as China’s legendary treasure. In the Ming Dynasty(1368-1644), it had enjoyed a high reputation around the world, and it also was exported to our neighboring countries, such as Japan and Southeast Asian countries.

Both two things are unique in China, and there is no equivalence in English, English people have no idea about it. If we explain it as “a kind of Chinese medicine

plant”, the name will be too long for a dish and full of ambiguity. More over, it will lose its commercial value and beautifulness. On the contrary, foreignization used here, not only shows out the ingredient of the dish, but keeps our traditional color by presenting our treasure to the outside world.

3. Proper Names

The names of Chinese dishes do not contain culture, and history, but also carry proper names including the name of places, and famous people. Those names , on one hand are bound of regional color, on the other hand are hard for foreigners to understand. Those names are like a wide net which is too complex for foreigners to understand. As for those proper names, we’d better keep them in the translation. Such

as:

He川肉片 Hechuan Pork Slices

Zhong景羊肉汤 Zhongjing Lamb Soup

Si川鸡 Sichuan Chicken

In the three examples, all of them are proper names. Hechuan and Sichuan all

are names of places. Hechuan is a place in Chongqing municipality, and Sichuan is

the name of a province in southwestern China. Zhongjing was the name of a famous

doctor of Chinese traditional medicine born in the Eastern Han Dynasty and he was reckoned as the medical sage of Chinese traditional medicine.

The translation of the three proper names all use transliteration, so the proper names are all kept, and this kind of translation method also belongs to foreignization.

To sum up, the above explains the use of foreignization in the translation of Sichuan cuisine through three aspects. As for those names of dishes full of culture,

9

proper names and those without equivalence in English, it’s better to choose

foreignization in translation. This kind of translation closing to native culture is a good way to maintain native culture and to show the outside our local culture, history and customs.

C. The Application of Domestication

1. The Names Easily Causing Misunderstanding

As for Chinese cuisine, people have taken many different ways to name them, sometimes according to the ingredients, sometimes the cooking methods, or according to their shapes. All of the above will definitely bewilder those people being unaware of Chinese catering culture.

So for those dishes easily causing misunderstandings, the domestication is the best for their translation. This kind of translation method advocates to take the culture model which the target language already has to replace those with typical cultural characteristics in source language. As a result, it helps to increase the smoothness and readability of the translation, and also alleviate the strangeness. However, this kind of method also leads to the reduction of the local color of the domesticate culture, such as local customs and practices as well as cultural legends. Here are some examples:

Suan辣丝瓜羮 Sour and Hot Towel Gourd Thick Soup

He叶三蒸 Steamed Pork and Fish in the Lotus Leaf

Hui锅肉 Twice-cooked Pork in Chili

In the four examples, domestication is used here. In the first one, the “羮” is

translated as soup, which is different with “ 羮”. In China, “羮” was a kind of thick

meat juice which was said to be created by Huangdi. In the Spring and Autumn Warring State Period, it enjoyed lots of styles. And the Han Dynasty was the peak of eating this kind of food. But after the Sui and Tang Dynasty, the booming of various cooking methods occupy the major status of “羮”, which gradually became the object

for scholars to express their feelings. So in this example, the soup a kind of popular

10

food in western cuisine is used to replace the “羮”, which let foreigners understand

the meaning of this kind of food, but it also loses its essence.

In the second example, it explains the three kinds of ingredients of the dish. Actually the number 3 here means three kind of ingredients, pork, fish and lotus leaf. By explaining, foreigners can easily know the meaning of the dish without being be baffled with the number 3. But while realizing clear, the art and beauty of the dish also disappear, because people sometimes use numbers or other abstract objects to name the dishes for beauty.

In the third example, “回锅” actually is a dialect in Sichuan , especially in

Chengdu. It means to cook things the second time. “回锅肉” is one of the most

famous dish in Sichuan. Its cooking method is to boil the pork firstly, and then fry the pork with chili. So people name it as “回锅肉”, for its cooking process experiences

two stages. The domestication used here explains the meaning of “回锅” clearly, by

pointing out the cooking method of such dish. So it contributes to avoiding misunderstanding here.

2. The Names Relating to English Taboos and Causing Discomfort

Because of the differences on the eating habits and ingredients, some of the names of Chinese dishes would arouse ambiguity. In recent years, the improper translation of those dishes also adds more pressure on the understanding of them. The reason for it was they don’t close to the culture in the target language, which of course will arouse discomfort. Like those examples here:

Ma蚁上树 Been Vermicelli with Spicy Meat Sauce

Fu妻肺片 Sliced Beef and Ox Offals in Chili Sauce

Cheng都子鸡 Chengdu Young Chicken

The three examples all contain some words relating to discomfort, such as 蚂

Yi(ant)，肺(lung)，子鸡(young chicken)，all of them inevitably will make foreigners

surprise. From the aspect of nutrition, western countries are not like eating organs of animals, they think they are harmful for their health. And they still can’t accept ants

11

as their food. So if we translate the dishes as their literal names, all of them would make foreigners lose appetites.

However, the three examples here avoid such disgusting and uncomfortable feelings. In the first one, actually metaphor is used here. “蚂蚁上树” is made up with

vermicelli and minced meat. Because the minced meat on the vermicelli looks like ants, so people call the dish as “蚂蚁上树”. Its translation here points out its

ingredients, vermicelli and meat which are also common in western countries, and receives a better understanding. And there is no doubt that, domestication is used here.

As for the second one, some translated it as Husband and Wife Lung Slices, which would definitely arouse panic. In fact, the dish was created by a couple, and its ingredients was beef and beef offal. So people call the dish as “夫妻肺片”. Its

translation here clearly explains the hinted meaning of the dish. Beef the common thing in western people’s diet is used here, which help people understand the meaning of the dish.

In the third dish, “Zi鸡” would be a puzzle for foreign people. Some improper

translation translates it as Chicken without Sex, which definitely causes people lose appetites. Actually in China, it means young chicken. Chinese people think the young chicken is full of nutrition. When people are weak, such as ill or injured, people always eat it. But this king of tradition did not exist in western countries. In their eyes, there only exists fried chicken. But in the example, it is explained as Young Chicken, which is more proper and better for foreigners to understand. So this kind of translation also belongs to domestication.

To sum up, domestication used in the translation of dishes tackle the problem of misunderstanding and discomfort. It uses the common thing in the target language to explain the ingredients unique in China, and makes foreigners to understand our culture better. However, domestication do cause the missing of local characteristics by replacing and explaining. It tries to maintain smooth and simple by sacrificing the color of beauty and art on the dishes.

12

IV.Conclusion

Foreignization is a translation method which stands abreast with the source

13

language. It keeps the local culture, tradition, history and customs of the source language, which is a good way to maintain the local aroma. Meanwhile, during the flood of globalization, foreignization is also a good way to show the whole world the characteristics of a country. Domestication, on the contrary, is close to the target language. It prefers to use the things common in the target language speaking country to replace the things in source language. Through it, foreigners can learn a foreign country easily and paves a way for foreigners to know the source language speaking country.

Foreignization and domestication are also very useful in the translation of Chinese dishes. In the example of the translation of Sichuan dishes, the two translation methods play an important role. For those Sichuan dishes characteristic in distinct Sichuan local culture and tradition, foreignization is a proper way to show their uniqueness. For those Sichuan dishes easily arouse misunderstandings and discomfort, domestication contributes a lot in the multicultural communication. However, domestication though could make the translation smooth , it is weak in the maintenance of the local characteristics. So in the translation of Chinese dishes, feminization and domestication the two translation methods are interdependent. When translation, we should integrate the two method in order to achieve both local color, smoothness and better understanding.

14

Notes

1 A.S. Homby, Oxford Advanced Learner’s English-Chinese Dictionary(the S ixth Edition) (北京:商务印书馆, 2001), 412-413

2 http://en.wikipedia.org

3 Ibid

4 Lawrence Venuti, The Translator’s Invisibility : A History of Transltion (New York: Routledge,1995), 19

Bibliography

A.S. Homby. Oxford Advanced Learner’s English-Chinese Dictionary(the S ixth

Edition) (北京:商务印书馆，2001)第412-413页。

Eugene A. Nida. Language And Culture-Contexts in Translating. 上海:上海外语教

Yu出版社，2001.

Lawrence Venuti, The Translator’s Invisibility : A History of Transltion New York:

Routledge,1995, 19-20.

http://www.cqxdfpr.com/a/xinwenzhongxin/meishiwenhua/2012/0206/761.ht

ml

http://www.meishichina.com/English/Cate/12914_5.html

Liu艳丽、杨自俭 “也谈归化与异化,” 《Zhong国翻译》2002 (11)，第23-24页。

Yu光中编著《余光中谈翻译》，北京:北京对Wai翻译出版公司，2000，第31-32

页。

Xiong四智、杜莉编著《举箸醉杯思吾蜀:巴蜀文Hua纵横》，四川:四川人民出版社，

2001，第12-13页。

Chen宏薇、李亚丹编著《新编汉英翻译教程》，Shang海:上海外语教育出版社，2010，

第13-14页。

Xu建平、张荣曦“跨文化翻译中的异化与归化Wen题，”《中国翻译》2002(9)，

第48-50页。

Li敏“归化与异化研究在中国，”中南民族大Xue学报(社会科学版)2004(1)，

第53-54页。

Sun红梅“国内翻译界归化与异化研究十年(1997-2007):回顾与思考，”曲阜师

Fan大学外国语学院学报 2008(1),第45-46页。

(英语毕业论文)从纽马克翻译理论角度看中国菜名的英译

Xia列英语题目均有原创英文论文联系QQ:799757938

Cong原型批评的角度透视《野草在歌唱》的人物Ji意象 广告英语的语言特征

Qian析《呼啸山庄》的叙事特色

Cong功能对等角度分析英文电影片名汉译

Fu克纳短篇小说《献给爱米莉的玫瑰》叙事技Qiao分析 中美谈判商务礼仪之比较

Aesthetic Arts in Allan Poe’s Poetry—An Analysis of Israfel and Annabel Lee

《野性的呼唤》中巴克的性格形成过程分析 Chu中英语课堂教师话语分析

Lun中美家庭教育的差异

Social Features and Language Characteristics in Pride and Prejudice

Lun《黑夜中的旅人》中主人公的信仰冲突与融He 《名利场》中蓓基人物形象分析

《玻璃动物园》中的逃避主义解读

Lun商业美学指导下的英文电影片名翻译

Wen化视角下的品牌名翻译研究

Qian析王尔德《快乐王子》中基督教救赎的表现Xing式 中式英语特点及发展趋势

Shang务英语翻译中的委婉表达

Cong功能对等理论看电影《功夫熊猫》的字幕翻Yi 浅析合作原则在汉英广告语翻译中的运用

英语中的汉语借词

Ying汉禁忌语的文化差异

Heng利詹姆斯的《戴茜米勒》中的文化冲突和文Hua融合 从约翰邓恩的“奇思妙喻”中透视他Mao盾的情感观 论大学英语口语课外活动

“红”的中英对比及其翻译

Lun标示语汉英翻译中的等效问题

A Cross-cultural Interpretation of Chinese and English Euphemisms—Interpersonal Culture and

Psychological Culture 阿加莎克里斯蒂侦探小说中的罪犯形象

Ha姆雷特的悲剧性格分析

“美国梦”的再探讨—以《推销员之死》为例 浅谈中国电影字幕英译中的归化与异化

《玻璃动物园》中的逃避主义解读

英汉音节结构对比

Nv性主义的觉醒:论凯特肖班的《觉醒》

《赫索格》中玛德琳的性格

Cong象征主义视角看《阿拉比》和《一个干净明Liang的地方》 Research on the Expression of the Speaker’s Intention in English and Chinese Conversation

Cong警察与赞美诗中分析欧亨利的写作风格

Cong存在主义角度解读蕾秋?乔伊斯《一个人的Chao圣》 On the Causes of the Death of Willy Loman in Death of A Salesman

Cong巴斯奈特文化翻译观谈汉语新词的英译

Xia列英语题目均有原创英文论文联系QQ:799757938

Cong影视剧看英语俚语使用的性别差异

Cong文化差异的角度看英汉动物习语的互译

《夜色温柔》男主人公迪克的精神变化研究

The Tragic Fate of Tess

Development, Analysis and Prospect of Chinglish

Differences Between English and Chinese Euphemisms and Influences on Cross-cultural

Communication

Hong河州农村英语学习两极分化

《献给艾米丽的玫瑰》一文中守旧因素的象征Yun用

Cong中美文化看家庭教育的差异

Cong目的论看《红楼梦》中“狗”习语的翻译

Jing典英文电影台词的文体分析

A Comparison of the English Color Terms Cong《宠儿》透视美国黑人女性的悲剧

Cong翻译美学视角探析文学作品翻译——以《了Bu起的盖茨比》为例 拜伦式人物—艾米莉Bo朗特——《呼啸山庄》的弗洛伊德解读

Fu尼契小说《牛虻》中主人公性格分析

Lun口译中的跨文化意识

Han英翻译中的文化因素

Qian谈《阿拉比》的写作手法及其瘫痪主题

《玻璃动物园》中的逃避主义解读

A Comparison of the English Color Terms Cong女性主义看《呼啸山庄》

Zi幕中的幽默翻译—以《老友记》为例

《追风筝的人》中阿米尔的性格分析

Kua文化交际中的母语文化研究

Qian析《恋爱中的女人》中劳伦斯的爱情观

Chu中英语教学中教师情感投入的研究

Qian议英语广告的翻译

A Comparative Study of American and Chinese Spatial Language in Business Negotiation

Translation of Gududeqiu from the Perspective of Qian Zhongshu’s Realm of Sublimation 对《红字》中完美人性的求索,,浅析海斯特与丁梅斯代尔的自我思想较量与Jing神升华 非言语交际在“别对我撒谎”中谎Yan分析的作用

Ren性的堕落——解析《蝇王》人性恶的主题

Ying语新词的发展研究

Xing格、学习策略和英语学习成绩的关系研究

《玻璃动物园》中的逃避主义解读

《蝇王》中神话元素的象征意义

Ai德加?爱伦?坡幽默小说研究

Ying语委婉语的语用分析

Cong王尔德喜剧中的花花公子形象解读王尔德信Feng的纨绔主义

Zhong美电子商务的选择性分析

Nv孩与玫瑰—《秘密花园》中生态女性主义解Du

Lun谭恩美《喜福会》中文化身份迷失与探寻

Xia列英语题目均有原创英文论文联系QQ:799757938

Dong物习语中文化意象的比较与翻译

The Elementary Stage Translation Teaching Design for Undergraduate English Majors

Lun《宠儿》中的象征意象

Yi丽莎白班内特和姚木兰的比较研究

Bao刊广告英语的文体特色分析

论《最危险的游戏》中的生态伦理混乱

Wai交语言策略中的合作原则

Cong目的论看《红楼梦》中成语的翻译

Cong翻译审美分析食品品牌名称翻译的原则及策Lue

Cong跨文化角度谈中美婚姻观的差异——以《喜Yan》为例 《贵妇的画像》的过渡性特征的Fen析研究

《玻璃动物园》中的逃避主义解读

Qian析《到灯塔去》中女性主义思想在两位女主Ren公身上的体现 文化导入与英语阅读能力的Ti高

Tang姆索亚历险记中汤姆的成长

Ying响英语词汇发展的言外因素

Comparative Studies on Metaphors with Animal Images in Chinese and English

Nv性的自我迷失与回归—从女性主义视角解读《蒂凡尼的早餐》(开题报告+论文 ) Deep Sorrow and Firm Faith,,An Elucidation of William Wordsworth’s Nature View through

the Exhaustive Analysis of the “Lucy Poems”

The Symbolic Meanings of Letter “A” in The Scarlet Letter

Oscar Wilde’s Aestheticism on The Picture of Dorian Gray 功能对Deng与商务信函翻译

Shi析《伊坦弗洛美》中细娜的药品与乡村生活De不和谐性 生态哲人约翰斯坦贝克

《傲慢与偏见》和《简爱》中的性别歧视现象He女权主义 旅游广告资料翻译探讨

《劝导》中安妮艾略特的道德判断

《嘉莉妹妹》中女性自我意识探析

Qiao治奥威尔小说《动物农场》和《》社会对比Yan究

中西方礼仪差异

Sha士比亚悲剧《麦克白》中的人文主义

The Pursuit of Freedom and Love in E.M. Forster’s A Room with a View 《玻璃动物园》中的逃避Zhu义解读

Ying文电影字幕翻译中的问题探析及对策

An Analysis of Harmonious Coexistence Between Nature and Civilization in Wuthering Heights

From the Perspective of Eco-criticism 浅读Bu同语境下的跨文化沟通

《月亮与六便士》中查尔斯思特里克兰德的追Xun自我

Ying汉动物习语对比研究

Cong引进好莱坞大片看中国意识形态转型: 从Ji体主义到个人主义 论“迷惘的一代”,,Yi海明威为个案

Zhong英委婉语语用功能的对比研究

Ming运与性格,,浅论《哈姆雷特》的悲剧因素

Xia列英语题目均有原创英文论文联系QQ:799757938

Zhong文古诗词叠词的研究与翻译

《奥罗拉李》中的女性形象解读

Qun体隐私和个体隐私——中美家庭中隐私观念De对比研究

An Analysis of the Female Characters in Moment in Peking

Xing名—透视社会文化的窗口

Ou?亨利作品中人生的真正意义

Ying语听力自主学习方法探究

Lang漫主义天性和实用主义个性之间的冲突——Ping《呼啸山庄》中凯瑟琳人性的矛盾 A Study of Cultural Differences Reflected in Chinese and English Proverbs

“美国梦”:《嘉莉妹妹》和《了不起的盖茨Bi》的比较研究

Ying式英语和美式英语词汇对比研究

Nan权制度下的悲剧——论《德伯家的苔丝》

On Translators’ Subjectivity in Literary Translation—Based on the different Chinese versions of

Bacon’s essay Of Studies

Ying汉幽默语的对比研究及其翻译

Ying语成语跨文化翻译策略

Ying汉被动句语义特征对比分析

Major Barriers in Listening Comprehension of College Students

Ying响英语专业学生阅读理解因素的分析及对策Tan讨

Jie析凯瑟琳的爱情与婚姻之分离

《玻璃动物园》中的逃避主义解读

Zhong西方生死观之比较

《哈姆雷特》戏剧中的悲剧因素

Si嘉丽的新女性形象探析

Mei国基督新教与中国儒家的伦理道德的比较

Zhong欧文化中英雄主义的比较分析——以《三国Yan义》和《荷马史诗》为例 浅析《飘》中Nv主人公的性格特征

Xian代人对超人的需求,,超人形象演变综述

Di二语言习得中的正迁移与负迁移

《赫索格》中玛德琳的性格

Fan译的对等性研究及其应用

Ying语非限定性动词的语言分析

Cong文化角度谈商标的中英互译

《我弥留之际》中的荒诞性元素

Cong自然主义视角解读德莱赛《珍妮姑娘》中珍Ni的形象

Cong《献给艾米丽的玫瑰》看福克纳小说中贵族De没落

A Comparison of the English Color Terms Ying语学习能力与风格的性别差异研究

Si图亚特霍尔的编码与解码理论下电影字幕翻Yi分析,,字幕翻译的实用技巧 试析译者Zhu体性在《到灯塔去》两个汉译本中的体现

Qian析隐藏在“面纱”之后的伯莎梅森

The Influence of the Current American Marital Status on the Christian Views of Marriage

Qian析隐藏在“面纱”之后的伯莎梅森

Lun商务名片英译——以功能对等为指导

Xia列英语题目均有原创英文论文联系QQ:799757938 论高中生英语阅读技能De培养

《了不起的盖茨比》中色彩的象征意义(开题Bao告+论)

He作学习法对英语口语能力的影响——对独立Xue院非英语专业学生的个案研究 论《鲁滨逊Piao流记》中的殖民主义

《洛丽塔》的精神生态解读

Cong《紫色》中的意象看黑人女性身份的自我重Su

A Comparison of the English Color Terms Xia洛蒂勃朗特《简爱》的解构分析

Lun网络自主学习与英语课堂教学的契合

Cong跨文化交际层面谈口译译者能力的提高

Cong《老人与海》看海明威的人生观

《雾都孤儿》中的善与恶

“I” and Rebecca,,A Study on the Comparison of Two Female Characters in Rebecca

Qian析隐藏在“面纱”之后的伯莎梅森

Cong符号学角度分析《了不起的盖茨比》中主人Gong住所的隐含意义

Zhong西方文化差异对英汉互译的影响

Qian谈简奥斯丁的婚姻观在《劝导》中的体现

A Cognitive Analysis of Container Metaphors 从心理语言学的角度探讨消极情绪的Yu言表达

Zhong英文求职信中言语行为对比分析

Li貌原则在英语商务信函中的运用

Cong关联理论看《茶馆》两个英译本中修辞格的Chu理

Mu的论视角下旅游景区公示语误译的研究

Lun《红字》中的道德观

A Study of Cultural Differences Reflected in Chinese and English Proverbs

Cong社会语言学角度分析美国黑人英语

Cong《道连葛雷的画像》角色看王尔德

Hei人英语克里奥起源论

[毕业论文](经贸英语系毕业论文)浅析广Gao创意对营销的影响——以聚美优品为例

转载请注明出处范文大全网 » 中式菜名的英文翻译(英文)_本科毕业论文