Abstract
Chinese dietetic culture is broad and profound. In recent years, Chinese catering industry has a promising development in the process of globalization. More and more foreigners are getting to know Chinese cuisine and show the interests in it. However, the translation of Chinese cuisine name is far from satisfactory, it is urgent to be improved. In domestic research field, scholars pay more attention to the strategies and principles of translating Chinese cuisine name; overseas, many theories have been proposed for translation, such as Domestication and Foreignization, Skopos Theory. Cuisine name translation is a functional text with practical purpose. So, Skopos Theory is a forceful guideline for cuisine name translation. This paper is aimed at exploring the exiting problems of restaurants in Hangzhou from the perspective of Skopos Theory. What’s more, this paper will accordingly provide suggestions for translation improvement.
Keyword: catering industry;cuisine name translation;Skopos Theory
Contents
Abstract
摘 要
ChapterⅠIntroduction-1
1.1 Background Information of Chinese Cuisine Translation in China.-1
1.2 Main Features and Originality-1
ChapterⅡ Literature Review-3
2.1 Domestic Research on Chinese Cuisine Translation-3
2.1.1 The differences between Chinese and Western Dietetic culture-3
2.1.2 The Features of Chinese Cuisine-3
2.1.3. Translating Strategies-4
2.2. Overseas’ Theories on Translation-4
2.2.1. Domestication and Foreignization-4
2.2.2. Skopos Theory-5
2.3 Conclusion-6
ChapterⅢ Theoretical Basis of Chinese Cuisine Name Translation-7
3.1 Introduction to Skopos Theory-7
3.2 Three Rules in Skopos Theory-7
3.2.1 Skopos Rule-7
3.2.2 Coherence Rule-7
3.2.3 Fidelity Rule-8
3.3 Relationship of the Rules-8
3.4 Application of Skopos Theory to Chinese Cuisine Name Translation-8
ChapterⅣ Analysis of Cuisine Name Translation-10
4.1 Introduction to Cuisine Name Translation-10
4.2 Three existing problems in the cuisine name translation of restaurants in Hangzhou-10
4.2.1 Linguistic Problems-10
4.2.2 Pragmatic Problems-11
4.2.3 Cultural Problems-13
ChapterⅤ Possible Solutions to Problems of Cuisine Name Translation-15
5.1 Three suggestions to Translators-15
5.1.1 Improving Language Ability-15
5.1.2 Applying Translation Strategies properly-15
5.1.3 Enhancing Intercultural Awareness-16
5.2 Three Criteria for Cuisine Name Translation-16
5.2.1 Linguistic Correctness-16
5.2.2 TT Receivers’ Acceptability-17
5.2.3 Functional Realization-17
ChapterVI Conclusion-19
References-20
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