英语系论文.docx
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英语系论文.docx
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英语系论文
毕业论文
以“舌尖上的中国”为例探讨
中国菜名的翻译
学生姓名:
学号:
英语
学院
学院:
专业:
指导教师:
2016年6月
OnC-ETranslationofChineseDishesfrom
“ABiteofChina”
by
GeWenyan
AThesis
SubmittedinPartialFulfillmentoftheRequirements
fortheDegreeofBachelorofArts
intheSchoolofHumanitiesandSocialsciences
ofNorthUniversityofChina
UndertheSupervisionofLiJianming
June20,2016
Acknowledgments
Duringthesiswritingperiod,IhavereceivedacountofhelpandsupportfrommanypeopleandIintendtoconveymysincerethankstothem.Withouttheirself-givingassistance,thisthesiscouldnothavecometoitspresentform.
First,Iwouldliketoexpressmyforemostgratitudetomysupervisor,LiJianming.Duringtheperiodofwritingthisthesis,hegavemeguidanceandencouragementoneveryoccasion.
Secondly,Ishouldgivemythankstoalltheteachersofmine.Duringmyfourcollegeyears,theytaughtmeastoreofknowledge,whichprovidesaprofoundfoundationforfinishingthisthesis.
Thirdly,Iwanttoexpressmythankstoallmyclassmates.EverytimeImeetwithdifficulties,theywouldhelpmeworkoutmyproblems.
Lastly,Iwouldconveymyspecialthankstomybelovedfamilyfortheirmanylittleattentions.
Abstract
Foodistheparamountnecessityofthepeople.ChinesefoodasacarrierofChineseculturealsooccupiesauniquepositioninspreadingofChineseculture.Therefore,todoagoodjobinthemenuoftranslatingChinesedishesplaysanimportantroleforspreadingChineseculture.
Theauthorviews“ABiteofChina”inEnglishastheobject,aroundNida’sfunctionalequivalencetheory,followstheprincipleof"faithfulness,expressivenessandelegance",andadoptsthemethodofliteraltranslation,freetranslation,transliterationandothertranslationmethodsmakingChinesedishesreachtheaboveprinciple.
EnglishtranslationofChinesedishestakesaheavyburdenandembarksonalongroad.Inthispaper,theauthormakesasystematicsummaryforthecuisinetranslation,anddrawslessonsfromprevioustranslationresults.TheauthorhopesthisthesiscouldcontributetospreadingChineseculture.
Keywords:
ABiteofChina;functionalequivalencetheory;C-Etranslation;Chinesedishes
摘要
民以食为天。
中国饮食作为中国文化的一个载体,在传播中国文化方面更是有着举足轻重的作用。
做好中国菜名的翻译工作,对于传播中国文化意义深远。
本文将以英文版《舌尖上的中国》中出现的菜名翻译为研究对象,围绕着奈达的功能对等理论,对《舌尖上的中国》中出现的菜名翻译进行一个系统的分析总结。
并遵循“信达雅”的翻译原则,采用直译法、直译加注释、意译法、意译加直译、音译等翻译方法将中国菜名的翻译做到见名识香,回味无穷。
中国菜名的翻译工作任道重远。
本文还将某些菜的多个翻译版进行对比,找出作者认为最为合适的一个。
由于《舌尖上的中国》是献给普通劳动者的颂歌,其中的每种美食都很有代表性。
本文对其中的美食翻译进行一个系统的分析总结,并借鉴前人的翻译成果,得出比较适合当代中国文化的一个翻译版本,希望能对传播中国文化尽一点绵薄之力。
关键词:
舌尖上的中国;功能对等理论;汉译英;中国菜
TableofContents
Acknowledgements…………………………………………..………...………..…...i
AbstractinEnglish………............…….........….........................……………............ii
AbstractinChinese………………………………………….…......…………....…...iii
TableofContents…………………...………………………………………..……....iv
IIntroduction1
1.1Researchbackground1
1.2Researchobjectives1
1.3Functionalequivalencetheory2
1.4Thesignificanceoftheresearch2
1.5Thestructureofthisthesis2
ⅡStudiesatHomeandAbroad3
2.1Domesticstudies3
2.2Overseasstudies4
ⅢTheCharacteristicsofChineseDishes5
3.1Classificationofcuisine’sname5
3.2Abundantculturalannotation6
3.3Commoncookingmethods6
3.4Commonseasoning7
ⅣTranslationMethodsforChineseDishes8
4.1Literaltranslation8
4.1.1Translatingthemainandsubordinateingredientsonly8
4.1.2Cookingtechniques+ingredient9
4.1.3Regionalnames+cuisinenames/cuisinenames+regionalnames+style9
4.2Literaltranslationwithannotation9
4.3Freetranslation10
4.4Combinationoffreetranslationandliteraltranslation11
4.5Transliteration11
ⅤExistingProblemsandProspectsinC-ETranslationofChineseDishes12
5.1ExistingproblemsinC-EtranslationofChinesedishes12
5.2TheprospectsofC-EtranslationforChinesedishes13
ⅥConclusion14
References16
IIntroduction
Chinesepeoplehavealwayshasaspeciallovefordiet.Inmanycultures,Chinesecookingcultureasoneofthethreemajorcookingstylesofworldisthemostpopularstylewithforeigners.Inaddition,thefoodalsoplaysanimportantroleinthedevelopmentofeconomyandculture(Wang,2009,p24).Thischapterpresentstheresearchbackground,objective,thefunctionalequivalencetheoryandthestructureofthisthesis.
1.1Researchbackground
AsChinaiswidelyboostingitsinternationalization,Chinesecultureattractsagrowingnumberofforeignfriends’attention.ChinesefoodasacarrierofChineseculturealsooccupiesauniquepositioninthespreadofChineseculture.Therefore,theresearchofmenutranslationisasignificantworktodayforspreadingourChineseculture(Cowie&Moira,2004,p112).
Ontheotherhand,Chinesedishestranslationisanewfieldinourcountry.Therearesofewpublishedmaterialsforpeopletolookup(YueS,2013,p39).Recentyears,withtherapiddevelopmentofChina’stourismindustry,specialtiesbecomeanindispensablepartofscenic.ThenumberoffivestarscenicareasinChinareached66.ThenamesofChinesefoodspecialtiesconveyprofoundhistoryandculture,whichisattachedastrikingelementofnativeculture.
1.2Researchobjectives
“ABiteofChina”aroundthemaincontentofChinesefood,onmanyfrontstorevealtheceremony,ethicsandotheraspectsofculturewhichfoodbringstoChineselife(TanH,2013,p27).Since“ABiteofChina”hasbeenbroadcastedonTV,Chinesefoodwaspursuedenthusiasticallybyaudience.Thisfooddocumentarynotonlygetshighaudiencerating,butalsobringsitsinfluencefromscreentoreality.Now,“ABiteofChina”triggers“TheButterflyEffect”.Therefore,theEnglishtranslationversionof“ABiteofChina”forChinesedishesismorefastidious.Eachdish’snamenotonlyconveysthedelicacybutalsotheculturalconnotationofthefoodtogourmets.
1.3Functionalequivalencetheory
Functionalequivalencetheoryisnotword-to-wordtranslation,notmechanicaltranscodingbetweentwolanguages.Thisfunctionalequivalencebasedonunderstandingtheoriginallanguageandthetargetlanguage(AlbertE,2004).TranslateaChinesetraditionaldish’snameshouldfirstlyunderstandtheculturalbackground,ingredients,cookingmethodsandotheraspects,thenselectanappropriatewordexpression,putthemtogetherinaccordancewiththecustomaryorder(Yang&Ren,2014,p260).Thereisanincorrecttranslationmethodissplittingthenameintoseveralpartsandtranslateeachpart.
Thefunctionalequivalencetheoryincludesfouraspects:
(a)lexicalequivalence;(b)syntacticequivalence;(c)textualequivalence;(d)stylisticequivalence(AlbertE,2004).Inthesefouraspects,Nidapointedout“meaningisthemostimportant,followedbytheform”(Yang,2014,260).Duringthetranslationprocess,translatorsshouldemploythesefourfunctionalequivalencesflexiblytoeliminateculturaldifference.
1.4Thesignificanceoftheresearch
Foodisanindispensablepartofpeople’slife.However,nocountryhasprovidedastandardizedEnglishtranslationofChinesedishnamessofar.Mostscholarsbelievethattheacademicresearchisaveryseriousmatter,soitisrarelytofindthemenutranslationasanacademicresearchobject.PeopleareveryeasytofindbooksaboutChinesefood,buttherearefewEnglishdataaboutChinesefood.Iftheredoesexists,itjustsomejournals.Theauthorwishesthisthesiscouldpromotecross-culturalcommunicationandacceleratethespreadofChineseculture.
1.5Thestructureofthisthesis
Thisthesisincludessixchapters.Chapteroneastheintroductionofthisthesisgivethereadersageneralunderstanding.
Chaptertwoisliteraturereview.Theauthorofferssomeopinionsathomeandabroad.Thereissomedifferenceandsimilarbetweenthetwoparts.Chaptertwowillintroducesometypicalrepresentatives.
Chinaisvastinterritory,richinresourcesandlargeinpopulation.Thekindsoffoodaremultifarious,too.Thechapterthreeclassifiedssomefeaturesandlistssomeexamples.
Thefourthchaptersummarizestranslationmethodsin“ABiteofChina”.Thispartisthemostimportantpartonthisthesis.
ThefifthchapterlistssomeproblemsandprospectsinC-EtranslationofChinesedishes.
Thesixthchapterisaconclusion.
ⅡStudiesatHomeandAbroad
Asoneoftheworldancientnations,ChinesediethasahistoryaslongastheChinesecivilization.FromanalyzingtheculturaldifferencesofdietbetweenChinaandWesterncountries,peoplecaneasilyfindthecharacteristicsofChinesedishes’name.
2.1Domesticstudies
Asearlyasinthe1990's,LiuZengyu(1990)pointedoutthechaosincuisinetranslationandsuggestedthatthenormsofEnglishtranslationofcuisinenamesshouldbeestablished;WangFengxin(1999)madeadetailedresearchonthecharacteristicsofChinesedishesandviewedthatEnglishtranslationofChinesecuisineshoulddependonitsprimarymotivationsandsecondarymotivationsrespectively.
XiongLiyou(2004)putforwardssomemethodstotranslatedChinesedishes,suchasliteraltranslation,freetranslation,etc.Inheropinion,literaltranslationcouldpresenttheoriginalingredientsandflavorofthesourcetext;andfreetranslationisaneffectivewaytoconveytheinnerculturalinformation.
WangNing(1999)alsoproposedthat“…translationstudiesatleastcontainsthesetwotypesofstudies:
initsnarrowsense,dealingwithliteraltranslationaimingatturningthecontentinonelanguageintoanotherlanguage,andinitsbroadsense,exploringinturningtheculturalconnotationinonelanguageintoanotherculturalform.Theformeriscalledliteraltranslationandthelattercultura
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