试析中餐菜名的英译技巧—以特色粤菜为例_英语论文.DOC

Abstract:China is a country which has a long history and boasts a variety of cuisines with distinct features. Since China joined in WTO, Chinese culinary masters satisfied foreigners with delicious food. Chinese cuisine, especially Cantonese cuisine, is regarded as a great wonder of collection of cooking methods in foreign people’s eyes. Westerners are often attracted to the looks, forms and designs of Cantonese food with their delicious taste and aroma. When people from different cultural background enjoy Cantonese food, they are often curious and eager to know the exact meanings of certain dishes’ names. Since the name of a dish is a first impression given to a dining person when he/she decides to order a dish, it is important to convey accurate information to the diner. A precise and informative translation of a dish name carries a sound message, activates interest, and enlivens appetite. Thus, the author is trying to discuss translation strategies of Cantonese dishes’ names C-E translation according to functional equivalence theory and some basic translation strategies. In addition, the author appeals for unified English Cantonese dishes’ names and hopes she can do some contributions to Cantonese food culture.

    Key Words: Cantonese dishes’ names; Eugene A. Nida’s Functional Equivalence; C-E translation principles; C-E translation strategies

摘要:中国不仅历史悠久，还拥有着各式各样、特色鲜明的美食。自中国加入WTO后，中国的烹饪大师以精湛的技艺满足外国人对美食的需求。在外国人的眼中，中国菜肴，特别是粤菜，是集齐烹饪技巧的伟大奇迹。西方的人除了被粤菜的色香味吸引之外，还常常被其外观、造型和设计所吸引。当有着不同文化背景的人们在享受中餐的同时，也在好奇、渴望了解中式菜肴名称的确切含义。对于一个点餐的人来说菜肴的名称是食物给他的第一印象，因此菜名的准确性对于传达正确信息给顾客来说很重要。一个翻译准确、详实的菜名起到传递有声信息、激起顾客兴趣以及其食欲的作用。因此，笔者尝试通过功能对等论

及一些基本翻译技巧来探讨粤菜菜名的英译方法。另外，笔者呼吁统一粤菜的英文名，希望能够为粤菜文化做出一点贡献。

关键词：粤菜菜名；奈达的功能对等论；中译英翻译原则；中译英翻译技巧

注：本文全文为英语所写的英语论文。只有摘要是中英语写的，全文为英文。