淮扬菜菜名英译中的文化空缺现象及其翻译策略_英语论文.doc

Abstract

Huaiyang Cuisine arisen from the pre Qin Dynasty and was popular in the Sui and Tang Dynasties. To the Ming and Qing Dynasties it had formed a school. And from that time, the dish has been called “the first good taste in southeast”. Under the background of the times of China’s going-out, international communication of Huaiyang dishes also has great significance. A few scholars have studied the development and dissemination of Huaiyang foods but the author finds widespread cultural vacancy in external communication of Huaiyang Cuisine through reviewing the current situation of the Chinese and Huaiyang dishes’ translation. And the cultural gap will hinder its external contacts. Besides, this paper also summarizes the vacancy phenomena of Huaiyang foods containing linguistics culture vacancy, material culture vacancy, ecological culture vacancy, religious culture vacancy and social culture vacancy based on the Chinese vocabulary vacancy. Therefore, the writer tries to sum up the above several cultural vacancy phenomena according to the problems of Huaiyang dishes translation, and then choose different translation methods for different dishes. The versions of the names should not only let foreigners understand, but also try to keep the Chinese cultural connotation. So this article finally proposes six main methods of Huaiyang Cuisine translation: literal translation, transliteration, transliteration plus literal translation, paraphrase, annotation, transliteration plus annotation. 

Keywords：Huaiyang Cuisine；culture vacancy；translation strategies

Contents

Abstract

摘要

1. Introduction-1

2. Literature Review-1

2.1 Academic review-1

2.2 Theoretical foundation-3

3. Cultural Vacancy and Translation-5

3.1 The phenomena of cultural defaults in translation-5

3.2 Cultural defaults in the application of Huaiyang dishes translation-7

4. The Methods of Huaiyang Cuisine Translation-9

4.1 Literal translation-10

4.2 Transliteration-10

4.3 Transliteration and literal translation-11

4.4 Paraphrase-11

4.5 Literal translation and annotation-12

4.6 Transliteration and annotation-12

5. Conclusion-13

Works Cited-14