Abstract:Chinese cuisine culture contains a rich culture deposits, folk customs and local flavors. With the development of globalization, Chinese food plays an increasingly significant role in world stage, which attracts foreigners’ extensive attention and enchants them to learn Chinese culture. Therefore, studies of C-E translation of dish names provide a window for foreign friends to appreciate Chinese cuisine culture. This paper takes the Functional Equivalence Theory as theoretical support, and uses the main idea to guide the whole process of translation practice. In the introduction part, the significance and background of the thesis will be introduced. In the first chapter, the dish names in The Bite of China 3 will be analyzed and the features of dish names will be summarized. In the second chapter, the outline of Functional Equivalence Theory will be explained and the two basic principles of C-E translation of dish names will be guided in the translation practice. In the third chapter, the specific C-E translation strategies of dish names will be discussed and given based on translation practice and examples.
Key words: Functional Equivalence Theory; The Bite of China Ⅲ; C-E Translation; Translation Skill
Contents
Abstract
中文摘要
Introduction-1
Ⅰ.The Characteristics of Dish Names in The Bite of China Ⅲ-3
A.-Direct and Real Naming Method-3
B. Indirect and Unreal Naming Method-4
C. Combined naming method-5
Ⅱ.The Functional Equivalence Theory and the C-E Translation of Dish Names-6
A.-The Functional Equivalence Theory-6
B. The guidance role of the functional equivalence theory in C-E translation of dish names-7
Ⅲ.The C-E Translation Strategies of Dish Names-9
A. Literal translation method-9
B. Liberal translation methods-13
C. Literal translation plus annotation and transliteration plus annotation methods-13
Conclusion-15
Biography-16
Acknowledgement-17
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