论文 透过奈达功能对等理论研究中国菜名翻译文档格式.docx
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论文 透过奈达功能对等理论研究中国菜名翻译文档格式.docx
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InPartialFulfillmentoftheRequirements
FortheDegreeofBachelorofArts
ByXXXX
UndertheSupervisionofLecturerSongShuxian
May2014
Contents
Contents…………………………………………………………………….………….…ⅰ
AbstractinEnglish…………………….…………………………………………..…..…iii
AbstractinChinese………………….………………………….……………………..…ⅳ
1.Introduction……………………...……………………………….……………………..1
2.Literaturereview…………………………………………………………………….....2
2.1Nida’sConceptofEquivalence…………………………………………………........2
2.2Nida’sTheoryofFunctionalEquivalence………………………………………........4
2.3TheInfluenceofNida’sTheoryinChina……………………………………….........5
3.Chineseandwesternfoodculturedifferences…………………………………….......7
3.1DifferencesofConcept………………………………………………………........….7
3.1.1Pan-foodDoctrineandPragmatism…………………………….......................7
3.1.2OstentationandSimplenes..………………………………………………8
3.1.3CollectivismandIndividualism………………………………………….9
3.2DifferencesofFood………………………………………………..…………………9
3.2.1AppearanceofFood……………………………………………………………9
3.2.2CookingTechniquesofFood………………………………………………...…9
3.2.2.1TheRoughProcessingofRawMaterials……….………………...………9
3.2.2.2DurationandDegreeofHeating………………………………………...10
3.2.2.3Seasoning……………………………………………………………10
4.Currenttranslationproblems……………………………...……………10
4.1OneDishwithDifferentNames……………………………………………………10
4.2LackofChineseCulturalConnotations……………………………………11
4.3OverLiteralTranslation………………...……………………………..……………11
5.C-EChineseDishestranslationstrategies…………………………………..............12
5.1Transliteration(+Notes)……..……………………………………………………...12
5.2LiteralTranslationorLiteralTranslation+Notes…………………………………12
5.3FreeTranslation…………………………………………………………….……….15
6.Conclusion……………………………………………………………………………16
References…………………………………………………………………………18
Acknowledgements…………………………………………………………...…....19
Abstract
Chinahasaprofoundsplendidfoodculture,whichenjoysgreatprestigeintheworld.Withtheincreasinglyfrequentexchangeswithothercountries,Chinesefoodcultureattractsextensiveattentionworldwide.SothatthetranslationofChinesedishesbecomesnotonlyadifficultbutalsoasignificanttask.ThispaperattemptstouseEugeneNida’sfunctionalequivalencetheoryasthetheoreticalfoundationtoprobeitsfeasibilityinChinesedishestranslation.Unlikethetraditionaltranslationtheoriesthatmainlystressthecorrespondencebetweenthesourcelanguageandtargetlanguage,Nida’sfunctionalequivalencetheoryemphasizesthetargetreader’sresponse.Nidapointsoutthatinordertoreachtheidealtranslation,it’snecessarytofindtheclosestnaturalequivalence.Thereceptorsofthemessageinthereceptorlanguageshouldrespondtoitinsubstantiallythesamemannerasthereceptorsdidinthesourcelanguage.FunctionalequivalenceisoneofthemostsuitabletranslationtheoriesforChinesedishestranslation.ThethesisintroducesNida’sfunctionalequivalencetheory,itsinfluenceinChina’stranslationtheoryandpractice,thedifferencesbetweenwesternandChinesefoodculture,currenttranslationproblemsandC-EChineseDishestranslationstrategiesundertheguidanceoffunctionalequivalencetheory.
KeyWords:
Chinesedishes;
foodculture;
translation;
functionalequivalencetheory’
strategies
摘要
中国饮食文化源远流长,享誉全球。
随着国际交流的日益频繁,中国饮食文化备受世界瞩目,因此,中国菜名的翻译便成为了一项艰巨而又意义重大的任务。
本文采用尤金·
奈达的“功能对等理论”作为支撑,来论述中国菜名的翻译。
功能对等理论将重点放在读者对译文的反应上,指出要达到理想的翻译,就要找到与原文最切近的自然的对等语,也就是说,译文的读者对译文的反应要与原文读者对原文的反应基本一致。
通过研究,作者认为功能对等理论是指导中国菜名翻译的最佳理论原则之一。
本论文主要介绍了奈达的功能对等理论、其对中国翻译理论与实践的影响、中西饮食文化差异、现阶段中国菜名翻译存在的问题以及在奈达功能对等理论指导下中国菜名的英译策略分析。
关键词:
中国菜;
饮食文化;
翻译;
功能对等理论;
策略
AStudyabouttheTranslationofChineseDishesfromNida’sFunctionalEquivalenceTheory
1.Introduction
Chinahasasplendidfoodculture.Alongwiththeimplementationoftheopenpolicyandreformandtheappearanceofculturaldiversity,itisnecessarytointroduceChina’sfoodculturetotheworld.Howtodoit?
ThefirsttaskisthetranslationofChinesefood.
Intheprocessofcross-culturalcommunication,goodunderstandingandpropercomprehensionarenotjustatoolforustogetabetterideaaboutthingsfromdifferentculture,butalsothenecessaryweapontoenrichourownculture.Ontheotherhand,ifthetranslationishardtounderstand,itwillcauselotsoftroubleevenconflictsintheprocessofcommunication.
Seefromthedevelopmentofstudiesinthisfield,thestudiesoncuisinetranslationinChinacanberoughlyclassifiedinto“theresearchontranslationtheory”and“theresearchonlinguisticcharactersandtranslationskills”.Asforthetranslationtheory,wemainlystudyonthetranslationprincipleorcriteria,andthetheoryisusuallyinsufficient,andyettheresultsareseldomseen.Furthermore,whenitcomestothepastcuisinetranslationinculturalfield,theoutputofChinesecultureisheavilyneglected.SotheculturalstatusofChinafoodhasnotyetbeenretainedinmaximumandeffectivelyspread.
TheC-ECuisineTranslation,publishedduringtheBeijingOlympicGamesaswellastheTheStandardC-ECuisineTranslation,publishedduringtheShanghaiExpoprovidesanormforthetranslationofChinesedishes,whichimprovesthesituationsthatmanyofthepastdishnamesaremistranslatedandmix-translated.However,thepurposeofcuisinetranslationistomaketheforeigntravelersknowwhatthedishesare,soifthenameofsomedishesthatarefullofprofoundculturalmeaningsandlocalspecialtiesisdirectlytranslated,itcausesthelossofChinesefoodculture.SomeproblemsexistinsomeearlierstudiesonChinesecuisinetranslation,forexample,thestudyoftranslationprinciplesisnotdeepenough;
thepertinenceoftranslationisnotstrongenough;
thetranslationtechniquesneedtobeimprovedandsoon.However,somenewproblemsandobstaclesemergeinpresentChinesecuisinetranslation.Firstly,vocabularyvoidcausedbydishesstylevoidleadtoambiguoustranslationofculturalwordsandnon-equivalenttranslationofculturalinformation.Secondly,thetranslationofsomedisheswhicharefullofallusionsandculturalmeaningslackpracticaltranslationprincipleandnormsforreference.Thirdly,Chinesecuisinesystemismuchdeveloped,sothetranslationstudiesaboutspecialdishesinspecificareasarescarce.Inotherwords,pastcuisinetranslationhasmadeChinesefoodworldlyknown,butnotyettheprofoundChinesefoodculture.Nowadays,theworldculturedevelopsdiversely,“weshouldprobeamoredialecticaltranslationideaandamorepropertranslationstrategytoreducethelossanddamageoforiginalcultureintranslation.”(Yemiao,2009).TheexactunderstandingandtranslationoftheculturalvocabularieswithChinesecharacteristicshavesignificantmeaningforthetransmissionandinfluenceenhancementofChineseculture.Therefore,itisoneofthekeystotranslateChinesedishesintoEnglishfromNida’sfunctionalequivalencetheory.
Thepaperiscomposedofsixchapters.Chapteroneisabriefintroductionofthebackgroundandthepaper.Chaptertwoisthetheoreticalbackgroundofthethesis.Inthispart,Nida’sfunctionalequivalencetheoryisanalyzedandtheinfluenceofthistheoryinChinaisalsoexplained.ChapterthreeisthedifferencesbetweenwesternandChinesefoodculture.ChapterfourisaboutthecurrenttranslationproblemsofChinesedishes.ChapterfiveisaboutthecurrenttranslationmethodsofChinesedishes.Inthispart,theauthoralsoanalyzesthemethodsandgivessometranslationadviceofChinesedishesaccordingtoNida’sfunctionalequivalencetheory.Chaptersixisaconclusionofthewholepaper.
2.LiteratureReview
Nida’sfunctionalequivalencetheorymakesadifferenceinChinesedishestranslation.
Withtheguidanceofthetheory,Chinesedishescanbetranslatedinasuitableway.Notonlycanitbelovedbyforeignfriends,butalsoitcanspreadsplendidChineseculture.
2.1Nida’sConceptofEquivalence
“Equivalence’’inNida’stheory,however,nevermeansabsolutesameness.WhenNidafirstputforward‘‘dynamicequivalence’’inoppositionto‘‘formalequivalence”,hejustlooselydefinedthattheexpression“equivalent”wasbasedon“thesourcelanguagemessage”(Nida,1964:
166).Itwasnotuntil1969thatherealizedtheimportanceofdelineatingtheterm“equivalence”andelucidatingit.Thetranslatormuststriveforequivalenceratherthanidentity.Inasensethisisjustanotherwayofemphasizingthereproducingofthemessageratherthantheconservationoftheformoftheutterance(NidaandTaber1969:
12).
Inthe1990s,Nidasaidthattherealissuewasindefiningthenatureofequivalence,andstressedmorethanoncethatitwasimpossibletoachieveabsolute“equivalence”intranslating(Nida,1995).InNida’sview,translatingwasnottogetsomethingcompletelyidentical,buttoreproduce“theclosestnaturalequivalenttothesource-languagemessage”inthereceptorlanguage(1969:
12).Lateron,hepointedout“Equivalencecannotbeunderstoodinitsmathematicalmeaningofidentity,butonlyintermsofproximity,i.e.ofthebasisofdegreesofclosenessoffunctionalidentity”(1993:
117).Obviously,theterm“equivalence’’inNida’stheoryisusedinarelativesense,i.e.theclosestpossibleapproximationtothesource—languagemessage.Onemayask,iftheterm“equivalence’’intranslationtheoryreallymeans“closeness’’or“approximation”,whyisitnotreplacedwith“closeness”or“similarity”soastoavoidconfusionandmisunderstanding?
Thereasonisthat‘‘translationequivalence’’hasbeen
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