论文 透过奈达功能对等理论研究中国菜名翻译

A Study about the Translation of Chinese Dishes from the Perspective of Nida’s Functional Equivalence Theory

A Thesis

Submitted to

School of Translation and Interpretation

XXXXXX University

In Partial Fulfillment of the Requirements

For the Degree of Bachelor of Arts

By XXXX

Under the Supervision of Lecturer Song Shuxian

May 2014

Contents

Contents (ⅰ)

Abstract in English (iii)

Abstract in Chinese (ⅳ)

1. Introduction (1)

2.Literature r eview (2)

2.1 Nida?s Concept of Equivalence (2)

2.2 Nida?s Theory of Functional Equivalence (4)

2.3 The Influence of Nida?s Theory in China (5)

3.Chinese and western food culture differences (7)

3.1 Differences of Concept (7)

3.1.1 Pan-food Doctrine and Pragmatism (7)

3.1.2 Ostentation and Simplenes (8)

3.1.3 Collectivism and Individualism...... ........................... . (9)

3.2 Differences of Food (9)

3.2.1 A ppearance of Food (9)

3.2.2 Cooking Techniques of Food..................... ... (9)

3.2.2.1 The Rou gh Processing of Raw Materials (9)

3.2.2.2 Duration and Degree of Heating (10)

3.2.2.3 Seasoning (10)

4. Current translation problems (10)

4.1 One Dish with Different Names (10)

4.2 Lack of Chinese Cultural Connotations (11)

4.3 Over Literal Translation (11)

5. C-E Chinese Dishes translation strategies (12)

5.1 Transliteration (+Notes) (12)

5.2Literal Translation or Literal Translation + Notes (12)

5.3 Free Translation (15)

6. Conclusion (16)

References (18)

Acknowledgements (19)

Abstract

China has a profound splendid food culture, which enjoys great prestige in the world. With the increasingly frequent exchanges with other countries, Chinese food culture attracts extensive attention worldwide. So that the translation of Chinese dishes becomes not only a difficult but also a significant task. This paper attempts to use Eugene Nida?s functional equivalence theory as the theoretical foundation to probe its feasibility in Chinese dishes translation．Unlike the traditional translation theories that mainly stress the correspondence between the source language and target language，Nida?s functional equivalence theory emphasizes the target reader?s response．Nida points out that in order to reach the ideal translation，it?s necessary to find the closest natural equivalence．The receptors of the message in the receptor language should respond to it in substantially the same manner as the receptors did in the source language．Functional equivalence is one of the most suitable translation theories for Chinese dishes translation．The thesis introduces Nida?s functional equivalence theory，its influence in China?s translation theory and practice，the differences between western and Chinese food culture, current translation problems and C-E Chinese Dishes translation strategies under the guidance of functional equivalence theory.

Key Words: Chinese dishes; food culture; translation; functional equivalence theory?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

A Study about the Translation of Chinese Dishes from Nida’s Functional

Equivalence Theory

1.Introduction

China has a splendid food culture. Along with the implementation of the open policy and reform and the appearance of cultural diversity, it is necessary to introduce China?s food culture to the world. How to do it? The first task is the translation of Chinese food.

In the process of cross-cultural communication, good understanding and proper comprehension are not just a tool for us to get a better idea about things from different culture, but also the necessary weapon to enrich our own culture. On the other hand, if the translation is hard to understand, it will cause lots of trouble even conflicts in the process of communication.

See from the development of studies in this field, the studies on cuisine translation in China can be roughly classified into “the research on translation theory” and “the research on linguistic charact ers and translation skills”. As for the translation theory, we mainly study on the translation principle or criteria, and the theory is usually insufficient，and yet the results are seldom seen. Furthermore, when it comes to the past cuisine translation in cultural field, the output of Chinese culture is heavily neglected. So the cultural status of China food has not yet been retained in maximum and effectively spread.

The C-E Cuisine Translation, published during the Beijing Olympic Games as well as the The Standard C-E Cuisine Translation, published during the Shanghai Expo provides a norm for the translation of Chinese dishes, which improves the situations that many of the past dish names are mistranslated and mix-translated. However, the purpose of cuisine translation is to make the foreign travelers know what the dishes are, so if the name of some dishes that are full of profound cultural meanings and local specialties is directly translated, it causes the loss of Chinese food culture. Some problems exist in some earlier studies on Chinese cuisine translation, for example, the study of translation principles is not deep enough; the pertinence of translation is not strong enough; the translation

techniques need to be improved and so on. However, some new problems and obstacles emerge in present Chinese cuisine translation. Firstly, vocabulary void caused by dishes style void lead to ambiguous translation of cultural words and non-equivalent translation of cultural information. Secondly, the translation of some dishes which are full of allusions and cultural meanings lack practical translation principle and norms for reference. Thirdly, Chinese cuisine system is much developed, so the translation studies about special dishes in specific areas are scarce. In other words, past cuisine translation has made Chinese food worldly known, but not yet the profound Chinese food culture. Nowadays, the world culture develops diversely, “we should probe a more dialectical translation idea and a more proper translation strategy to reduce the loss and damage of original culture in translation.” (Ye miao, 2009). The exact understanding and translation of the cultural vocabularies with Chinese characteristics have significant meaning for the transmission and influence enhancement of Chinese culture. Therefore, it is one of the keys to translate Chinese dishes into English from Nida?s functional equivalence theory.

The paper is composed of six chapters. Chapter one is a brief introduction of the background and the paper. Chapter two is the theoretical background of the thesis. In this part, Nida?s functional equivalence theory is analyzed and the influence of this theory in China is also explained．Chapter three is the differences between western and Chinese food culture．Chapter four is about the current translation problems of Chinese dishes. Chapter five is about the current translation methods of Chinese dishes．In this part, the author also analyzes the methods and gives some translation advice of Chinese dishes according to Nida?s functional equivalence theory. Chapter six is a conclusion of the whole paper.

2. Literature Review

Nida?s functional equivalence theory makes a difference in Chinese dishes translation. With the guidance of the theory, Chinese dishes can be translated in a suitable way. Not only can it be loved by foreign friends, but also it can spread splendid Chinese culture.

2.1 Nida?s Concept of Equivalence

“Equivalence? ?in Nida?s theory, however, never means absolute sameness．When Nida first put forward ……dynamic equivalence?? in opposition to ……formal equivalence”，he just loosely defined that the expression “equivalent” was based on “the source language message” (Nida,1964:166)．It was not until 1969 that he realized the importance of delineating the term “equivalence” and elucidating it．The translator must strive for equivalence rather than identity．In a sense this is just another way of emphasizing the reproducing of the message rather than the conservation of the form of the utterance (Nida and Taber 1969:12)．

In the 1990s，Nida said that the real issue was in defining the nature of equivalence，and stressed more than once that it was impossible to achieve absolu te “equivalence” in translating (Nida, 1995)．In Nida?s view, translating was not to get something completely identical，but to reproduce “the closest natural equivalent to the source-language message” in the receptor language (1969:12)．Later on，he pointed out “Equivalence can not be understood in its mathematical meaning of identity, but only in terms of proximity, i.e．of the basis of degrees of closeness of functional identity” (1993:117)．Obviously, the term “equivalence?? in Nida?s theory is used in a rela tive sense，i．e．the closest possible approximation to the source—language message．One may ask, if the term “equivalence?? in translation theory really means “closeness?? or “approximation”，why is it not replaced with “closeness” or “similarity” so as to avo id confusion and misunderstanding? The reason is that ……translation equivalence? ?has been used as a translation term for more than forty years，its relative meaning of ……closeness?? or ……approximation?? is accepted by linguistic-oriented translation theorists．For instance，Newmark points out，“ …equivalence? never means …sameness?，and however slippery, it is an indispensable term in translation criticism and teaching”(199:158)．In addition，it is advisable to understand the term “equivalence” at two levels：a theoretical level，which denotes an ideal relationship between the target text and the source text；and a realistic level in terms of approximation(Ma, 2003:91)．In fact，in the proposal of “equivalence”，Nida largely emphasized on its realistic function，say, the understanding of a most effective way of transformation of the message．

2.2 Nida?s Theory of Functional Equivalence

“Dynamic equivalence” was first put forward in Toward a Science of Translating (1964) and elaborated in The Theory and Practice of Translation (1969)．By the mid-1980s，“dynamic equivalence?? was replaced with “functional equivalence”．He explains that the new term seems to “provide a much sounder basis for talking about translation as a form of communication with a focus on that translation doe s perform”(Nida，1993:124)．In the early 1990s，“functional equivalence?? was further divided into two levels：the minimal level and the maximal level．The former is defined as “the readers of a translated text should be able to comprehend it to the point that they can conceive of how the original readers of the text must have understood and appreciated it.?? The latter is described as “the readers of a translated text should be able to understand and appreciate it in essentially the same manner as the original readers did”．The maximal level of functional equivalence is all ideal and is rarely achieved except for those texts of factual information, which have little or no aesthetic value；whereas the minimal level is realistic and a translation below this level is unacceptable (Nida, 1993:118)．A good translation always lies in between the two levels (Nida, 1995)．“Functional equivalence” is quite flexible，and there is a considerable range of diversity between the two levels．In comparison with some other translation theories which attempt to pinpoint a single standard，“functional equivalence?? allows a wide range of diversity in translating．Thus，the translators can have more freedom to “deal with problems of diversities in types of discourse (1iterary genres)，striking differences in audiences，and distinctions in the ways in which translation is to be used，e．g．for study, propaganda, or enjoyment?? (Nida 1996：114)．It can be noted that ……dynamic equivalence?? has been developed and amended since it was first formulated in the 1960s．In Towards a Science of Translating, Nida stated clearly that ……In such a translation (dynamic translation) one is not so concerned with matching the receptor-language message with the source—language message，but with the dynamic relationship, that the relationship between receptors and message should be substantially the same manner as the receptors in the source language” (Nida＆Taber, 1982:24)．Afterwards in order to avoid the misunderstanding of “dynamic equivalence” which seemed to have no es tablished criteria，he converted “dynamic equivalence” into “functional equivalence” (Waard&Nida，

1980:vii)．

Nida further points out the essential features of Functional Equivalence translation are composed of the following characteristics aiming at arousing similar response between the source text readers and the target text readers：(1)Equivalent，which points toward the source language message. (2)Natural, which points toward the receptor language．(3)Closest，which binds the two orientations together on the basis of the highest degree of approximation (Nida 1964:166)．

All the three features of functional equivalence are oriented toward similar response．The term “response” here refers to the way in which receptors of a text understand the text，including the effect the text produces on them．

In The Theory and Practice of Translation, Nida defined “translating” as ……translating consists in reproducing in with the receptor language the closest natural equivalent of the source language message，first in terms of meaning and secondly in terms of style” (Nida&Taber,1982:74)．This definition has not only given US the central point of the equivalent theory, but also pointed out the way to achieve the goal of being equivalent between the source and receptor language．

2.3 The Influence of Nida?s Theory in China

Nida?s ideas on translation exert a great influence to Chinese translation scholars．His theory was first introduced to China in the 1980s．Since then，his theory has become the earliest，the most influential and the most frequently quoted western translation theory in China．Many Chinese scholars have focused on the study of Nida?s translation theory．Tan Zaixi and Jin Di are their representatives．

In the beginning, equivalence theories were widely accepted by Chinese scholars．Some acclaimed that the term “equivalence?? in western translation theory was more objective and scientific than ……faithfulness?? in traditional Chinese translation theory (Jin Di，1998:21)．Some held that ……western equivalent theory?? was more sc ientific than traditional Chinese translation theory, because one could evaluate translated texts quantitatively and qualitatively by taking equivalent theory as a standard (Guo Zhuzhang，1987:439)．Others attempted to apply the theory of equivalence to translation practice between Chinese and foreign languages．For instance，Wu Xinxiang and Li Hong?an in their article “In Search of

Equivalent Translation” (1984) explored means of achieving “translation equivalence” between the source text and the target text by drawing on modern linguistics such as generative transformational grammar．In brief, in the early and mid-1980s Chinese scholars expected that the application of western equivalence theory to translation practice could help them overcome the restraint of the traditional Chinese translation standards and solve some hotly debated translation controversies．Regrettably, some people were so impatient as to exaggerate the significance of equivalence theory to translation practice．

As time went by, people began t o doubt the applicability of ……equivalence theory” to translation between Chinese and foreign languages．Actually, from the late 1980s to the present time，some Chinese scholars had a negative attitude toward “western equivalence theory”，including Nida's theory．

However, with the rapid development of translation studies，multi—approaches to translation are inevitable trends．Although Nida?s theory of functional equivalence leads to the heated argument in Chinese translation field，it has also resulted in the benign circulation in development of our own translation theory．In this sense，Nida?s theory on functional equivalence serves as an important guidance to the practice of Chinese translators．

3. Chinese and western food culture differences

3.1 Concept Differences

3.1.1Pan-food Doctrine and Pragmatism

Confucius said, food and sex are basic human desires. In other words, our China pursues pan-food doctrine that people regard food as their prime want. In China, “eat” is assigned a variety of meanings. By eating meals with other people, we can exchange information, express welcome or farewell, even dissolve our misunderstandings. The forms of eating contain rich psychological and cultural significance and people?s understanding, in this way, the meaning of eating meals with other people becomes much richer. Eating is not just a communicative activity anymore; it becomes the adjustment of social psychology. For example,

饭碗------------jobs, 吃醋----------jealousy,

家常便饭------a common occurrence, 品味----------experiencing,

小菜一碟------doing something with no difficulty, 咀嚼----------thinking over,

陶醉-------------happiness

Meanwhile, it reflects our ritual from eating.

For example,

红白喜事----------the meals of weddings and funerals

接风洗尘----------the meals that we extend our warm welcome to our guests

饯行----------------the meals we eat before we separate with someone

In a word, whatever communicative activities they are, there must be a part eating meals, not to say New Year?s Day and other festivals. Almost every festival is c ombined with eating. People eat Yuanxiao on the Latern Festival, eat Zongzi on the Dragon Boat Festival, eat moon cakes on the Mid-autumn Festival, eat Jiaozi on the Spring Festival. Eating meals has a lot of meaning.

In western countries, eating meals is only a necessary mean of survival and a form of communication. Maslow?s need theory divide people?s need into seven parts, physiological need, security need, belongingness and love need, esteem need, cognitive need, aesthetic need and actualization need. Above all, physiological need is the lowest instincts of man and eating meals is the basic need of physiological need. The food concepts are different between China and western countries. Liu Miqing (2001) holds that Britain and American only regard eating food as adding fuel to a biological machine, with the purpose that make sure the machine can operate normally. They only concern about whether what they eat can help them stay fit and healthy or not. In other words, eating food is only a way to keep their body and soul together for them. Ma Huijuan (2003) thinks that the purpose of western people?s entertain are very simple, which are showing your thanks to severs, the congratulation for making a deal, earning clients? trust, asking for help, introducing someone to some person, offering or discussing a proposal and so on. Taking all above into consideration, although eating meals is very important for us, the cultural meaning of it is quite different. In western, it is only for communication, not like in China as the root of other ritual.

3.1.2 Ostentation and Simpleness

There?s an old saying that frugality in household management and a gorgeous meal for guests. When Chinese people entertain guests, they pay much attention to ostentation, the quality and quantity of dishes. More plentiful and expensive dishes are, more important guests are. What?s more, the quantity of the dishes should be much more than how much the host and guests can eat up exactly, or it will show that you are not hospitable enough. For example, during Qing dynasty, Manchu Han Imperial Feast appeared, there were at least 108 kinds of dishes here.

In western countries, people regard eating meals together as an opportunity to be together, chat with others together, meet old friends, make new friends and get some information. Eating meals can?t be ignored, but it is not the most important thing, in addition, there?s no need to parade their wealth. Therefore, western people don?t pay much attention to eat; they keep a watchful eye on the free and divers forms instead. The host tries their best to set a happy, relaxing, and harmonious atmosphere, in order to let their guests enjoy themselves. For example, western people?s Pot-luck where every people take a kind of dish and share with the other people here. In late April of 2006, President Hu Jintao took part in a family dinner of Bill Gates. Bill Gates only used three dishes to entertain him. This is not because Bill Gates is chinchy, but the differences between Chinese and American food culture.

3.1.3 Collectivism and Individualism

In China, eating meals emphasizes collectivism. As usual Chinese entertain others in a way of sharing; all people sit together and share all dishes. Frequently, when a dish is put on the table, the host would let his or her guests to taste it, and then all people will unit together to eat up the dish. At last everyone will try to pay the meal.

In western countries, people are influenced by individualism deeply, when people invite someone to dinner. Every will have their own plate. And guests order dishes themselves like separately, without taking others? taste into consideration. What?s more，when they begin to eat food. They only can eat the food which is in their own plate. At last, they usually only pay for their own part.

3.2 The Difference of Food

3.2.1 Appearance and Connotation

China has a rich food culture. The most representative Chinese cuisine is the eight major components. Every cuisine or dish can show perfect shape. In addition, Chinese people attach importance to flavor of dishes. The traditional western food or cuisine is simple, but they think highly of nutrition balance. They eat meals according to nutriology, so they eat casually and simple and pay less attention to flavor and shape.

3.2.2 The Difference of Cooking Techniques

This is a very important differences between Chinese and western food culture. The differences of cooking techniques are manifested in three aspects

3.2.2.1 The Rough Processing of Raw Materials

Chinese meal pays much attention to this aspect. Process raw materials into many shapes.

For example,

whole----------整体，cube----------块，slice----------片，strip----------条,

segment--------段，mash--------泥，shred----------丝, dice----------丁，

roll-------------卷，mince--------末，juice----------汁

It is simple in western meal

Such as,

Whole-----------整体, cube----------块, slice--------片, dice-----------丁,

mash-------------泥

3.2.2.2 Duration and Degree of Eating

In China, there is boil(煮)，stew(炖)，braise(烧)，pan-fry(煎)，stir-fry(炒), quick-fry(爆)，deep-fry(炸)，roast(烤), steam(蒸) and so on.

However, western meals need short time and suitable temperature of fire.

3.2.2.3 Seasoning

According to the five flavors, sweet, sour, bitter and pungent and salty, the five flavors can create many kind of flavor.

For example,

Spiced------------------------五香，sweet and sour----------糖醋，

pungent and spicy----------麻辣，fish-flavor----------------鱼香,

multi-flavor------------------怪味.

Also the five flavors make kinds of ingredients miss up and produce many kinds of sauce.

Such as,

black-bean sauce------------豉汁，garlice sauce-------------鱼香汁，

sweet-bean sauce-----------京酱汁，sweet and sour sauce---------糖醋汁，vinegar sauce------------醋溜汁, oyster sauce------------耗油汁,

white sauce--------------白扒汁，chili been sauce----------豆瓣汁，

tomato sauce------------番茄汁, honey sauce------------蜜汁.

Chinese people like the flavor of mixture, but western people like the flavor of raw materials themselves.

4.Current Translation Problems

It?s easy for us to find some Chinese books which are written about Chin ese dishes, but if you want to find some books about the translation of Chinese dishes into English or about the study in this field, it will be difficult. There are no strict standard for the translation of Chinese dishes.

4.1 One Dish with Different Names

Foreign friends will be confused when one dish is named in different ways, they would think there are really several kinds of dishes, which will cause trouble in cultural communication and hinder the development of Chinese culture. For example “宫保鸡丁” has following names: Chicken cubes with peanuts in hot sauce; chicken cubes with peanuts; Palace Teacher?s diced chicken with chili and peanuts; stir-fried chicken with dried red pepper; Stir Friend Kung Pao Chicken with Chili Pepper and Cashew Nuts; Fried Diced Chicken in Sichuan style. Now The Standard C-E Cuisine Translation stipulates it as Kung Pao Chicken.

4.2 Lack of Chinese Cultural Connotations

The translation of Chinese dishes should pay much attention to keeping Chinese cultural connotations. The re are many special dishes like “鲤鱼跳龙门”, “东坡肘子”and so on. When you translate this kind of dishes, you should consider whether a foreigner can understand or not. Owning to the different food culture, many Chinese dishes are not translated well. Some people don?t take the allusions of Chinese dishes into consideration and just translate them in a direct way which makes people be at a loss.

For example,

红烧狮子头---------------------Fried Lion?s Head，

龙虎斗/豹狸烩三蛇-----------Dragon and Tiger Fight，

霸王别姬------------------------Broiled Chicken Curlers with Turtle，

蚂蚁上树------------------------Rice Noodles with minced pork,

叫花鸡---------------------------Beggar?s chicken.

This kind of translation doesn?t show our culture and may make people feel uncomfortable.

4.3 Over Literal Translation

Some translation just refers to literal meaning.

For example,

四喜丸子------------------------Four glad meatballs,

猴魁茶---------------------------Number One Monkey-tea,

夫妻肺片------------------------Husband and Wife?s Lung slice,

麻婆豆腐-----------------------Tofu made by woman with freckles,

回锅肉---------------------------Double cooked pork slices ,

火爆腰花------------------------Pork flavor,

童子鸡------------------------Chicken without second life.

Foreign friends can?t understand what they are at all. That?s no doubt that it will make cultural exchange become more difficult.

5. C-E Chinese Dishes translation strategies under the guidance of

functional equivalence theory

According to the functional equivalence theory, the standard of evaluating a translation is whether and how dose the target receptors respond to the names of Chinese dishes as the original receptors do．Thus it can be deduced that the translation should be appreciated in the way the original text is．A good Chinese dishes? t ranslation should make foreigners understand the meanings and then spread our culture. Therefore，the most effective translation is the one that can best describe what the dishes really are and what stories they contains. If the Chinese dishes? translation functions well and improves the popularity of the dishes or make Chinese culture spread，then translation is successful．Otherwise，the translated advertisement is a failure．This is the criterion that can be used to judge whether the Chinese dishes? translati on is good or not．

Nowdays, so many Chinese dishes are translated in English through transliteration. literal translation, free translation, and so on.

5.1 Transliteration (+Notes)

For Chinese unique food, we can use transliteration.

For example,

饺子----------------------Jiaozi.，粽子------------------Zongzi，

点心----------------------Dianxin，锅贴--------------Guotie

涮羊肉-------------------Shuanyangrou.

After their names we can add some explanation

5.2 Literal Translation and Literal Translation + Notes

Most of Chinese dishes named by ingredients and cooking methods can use literal translation. Chinese people have plenty of food ingredients and many kinds of cooking methods. What?s more, most of that kind of dishes can?t be found abroa d. In this condition, they can be translated by literal translation to keep our own culture.

For example,

清蒸甲鱼---------------Steamed Turtle, 菠萝鸭片----------- Sliced Duck with Pineapple, 红烧鱼片------Fish with Brown Sauce, 香薰菇蒸鸡--Steamed Chicken with Mushroom. The translation of this kind of dishes has some common features. First, cooking methods appear in past participle form. Second, if there are more than one ingredients, they should be translated in this formula : cooking methods+ingredients+with+burdening .

For example,

青椒牛肉丝-------Stri-fried Shredded Beef with Green Pepper；

T hird, if there is special sauce and seasoning in a dish, we can add “with +sauce/in seasoning” after the name.

For example,

油浸鲳鱼------Steamed Pomfret in oil, 耗油鸡球---- Chicken Balls with Oyster Sauce；Forth，cooking methods are not very important for some dishes, so we can omit it.

For example,

蟹粉鱼肉-----------Shark Lip with Crabmeat.

We can keep native to reflect native special cooking methods and flavor. There are three translation methods for dishes named by place names. First, translate place names and ingredients in direct way.

For example,

广东香肠---------------Guangdong Sausage.

Second, if a dish name reflects a kind of native special flavor, we can add style after the place name.

For example,

京酱肉丝---------------Beef cooked with Soy Sauce, Beijing Style.

Third, the ingredient of dishes is special local product, we can translate them in this formula cooking methods +place names+ ingredients.

For example,

南京板鸭------------Steamed Nanjing Duck.

Although some dishes we can find everywhere, they are very famous in some place. When translate this kind of dishes, we can add place names after their name.

For example,

叉烧-------------------Roast Spiced of Pork, Gongdong Style

潮州烧雁鹅----------Chaozhou Roast Goose or Roast Goose, Chicken Style

Some of our Chinese cuisines are created by some person or related to someone, so that they are named after those people?s names. For example, “东坡肉”, “狗不理包子”, “麻婆豆腐”. Some of them are related to some hi storical events or legends, so that they are named by those events or legends, such as “佛跳墙”, “大救驾”. It is difficult to translate this kind of dishes. There are some methods below.

We can translate dishes named by p eople?s name by literal translation if the name of people is translated by literal translation or transliteration.

For example,

东坡肉--------------Dongpo Braised Pork, 麻婆豆腐------------Mapo Bean Curd, 宋嫂鱼羹-----------Sister Song?s Fish Potage.

After the dishes name, we can also explain the allusion.

For example,

宫保鸡丁----------------Diced Chicken with Chili and Peanuts in Hot Sauce (invited by Gong Bao in the Qing Dynasty)

Even if the contents in the brackets explain the allusion to some degree. It makes us feel like that a presumptuous gue st usurps the host?s role. The better translation is that “Gong Bao Diced Chicken (diced chicken with chili and peanuts in hot sauce invited by Gong Bao in the Qing Dynasty )”.

For the dishes named by allusion and legends, the traditional translation formula is that ingredients + cooking method +(explanation). This is not a good way to translate this kind of dishes. The better way is literal translation or transliteration. First, put ingredients and cooking methods in brackets follow. For example，for “佛跳墙”the translation of “Foyiaoqiang-The Buddha Jumped the wall for Luring by Its Smell (Assorted meat and vegetable cooked in embers)”is better than the translation of “Assorted Meat and Vegetables Cooked in Embers (Fotiaoqiang-Iured by its smell, even the Buddha Jumped

the wall)”. F or translate “大救驾” into “Dajiujia- A kernel Pastry Snack of Shouxian (A town), that once came to the rescue of an emperor”. Because appearance can tell us the ingredients and so on, the most important thing is the invisible thing--our culture Because this kind of dishes contain deep cultural connotations, a short name cannot explain it well. According to that, we can add a background note.

Chinese are delighted to see and hear things that stand for high position and great wealth o r auspicious words. A lot of Chinese dishes are named by animals or plants, such as “龙”, “凤”, “鸳鸯”, “如意”, “芙蓉”, “翡翠”, “元宝”, “荷包”and so on. For example “凤凰展翅”, “祥龙献瑞”, “龙凤呈祥”, “鸳鸯鲩鱼”, “芙蓉鸡片”, “元宝鱼翅”, “翡翠鲈鱼卷” and so on. Some dishes are named by auspicious words, which stand for good wishes, such as “全家福”, “老少平安”.

For this kind of dishes, we can keep their original names.

For example, translate “龙虎凤大烩” into “Soup of Dragon, Tiger and Phoenix” instead of “Thick Soup of Snake, Cat, and Chicken”; translate “老少平安” into “The Whole Family i s Well (steamed bean curd and minced fish)”; translate “全家福” into “Happiness to the whole Family (Stewed assorted meats, mixed with sea cucumber, squid, abdomen of fish, chicken, duck, fish ball, shrimp, black mushrooms and fungus etc.)”. Why s hould they be translated in those ways? Because names like those can make foreign friends feel the untrammeled and happy thing of Chinese culture from the names of Chinese dishes.

We can translate the dishes named by beautiful things in a way by which we can keep not only their beauty but also their meaning.

For example,

白雪映日红梅------------Red Plums Reflected White Snow (steamed paties of crabmeat and minced shrimp crab roe on top),

金华玉叶鸡---------------Sliced Chicken with Golden Flower (Jinhua ham) and Jade Tree (greens),

百花酿北菇---------------North Mushroom Stuffed with Flower (mined fungus).

5.3 Free Translation

Traditional Chinese medicine is unique wealth of China. The old people put it together

中国菜名标准英文翻译

中国菜的分类Classifications of Chinese Cuisine 1.八大菜系Eight Famous Cuisines 鲁菜Lu Cuisine (Shandong Cuisine) 川菜Chuan Cuisine (Sichuan Cuisine) 粤菜Yue Cuisine (Guangdong Cuisine) 闽菜Min Cuisine (Fujian Cuisine) 苏菜Su Cuisine (Jiangsu Cuisine) 浙菜Zhe Cuisine (Zhejiang Cuisine) 湘菜Xiang Cuisine (Hunan Cuisine) 徽菜Hui Cuisine (Anhui Cuisine) 2.菜品分类Types of Courses 凉菜类Cold Dishes 热菜类Hot Dishes 汤羹粥煲类Soups, Congees and Casseroles 主食和小吃Main Food and Snacks 西餐Western Cuisine 开胃菜(头盘及沙拉类)Appetizers and Salads 汤类Soups 副菜Entrées 主菜Main Courses 配菜Side Dishes 甜点Desserts 饮品Drinks 一、酒精类饮品Alcoholic Beverages 1. 国酒Chinese Wines 2. 洋酒Imported Wines 白兰地与威士忌Brandy and Whisky 金酒与朗姆酒Gin and Rum 伏特加与龙舌兰Vodka and Tequila 利口酒和开胃酒Liqueurs and Aperitifs 红酒Red Wine 二、不含酒精类饮品Non-Alcoholic Beverages 三、中国饮品文化Chinese Drinking Culture 1. 中国茶文化Chinese Tea Culture 2. 中国酒文化Chinese Wine Culture

概率论毕业论文外文翻译

Statistical hypothesis testing Adriana Albu，Loredana Ungureanu Politehnica University Timisoara,adrianaa@aut.utt.ro Politehnica University Timisoara,loredanau@aut.utt.ro Abstract In this article,we present a Bayesian statistical hypothesis testing inspection, testing theory and the process Mentioned hypothesis testing in the real world and the importance of, and successful test of the Notes. Key words Bayesian hypothesis testing; Bayesian inference;Test of significance Introduction A statistical hypothesis test is a method of making decisions using data, whether from a controlled experiment or an observational study (not controlled). In statistics, a result is called statistically significant if it is unlikely to have occurred by chance alone, according to a pre-determined threshold probability, the significance level. The phrase "test of significance" was coined by Ronald Fisher: "Critical tests of this kind may be called tests of significance, and when such tests are available we may discover whether a second sample is or is not significantly different from the first."[1] Hypothesis testing is sometimes called confirmatory data analysis, in contrast to exploratory data analysis. In frequency probability,these decisions are almost always made using null-hypothesis tests. These are tests that answer the question Assuming that the null hypothesis is true, what is the probability of observing a value for the test statistic that is at [] least as extreme as the value that was actually observed?) 2 More formally, they represent answers to the question, posed before undertaking an experiment,of what outcomes of the experiment would lead to rejection of the null hypothesis for a pre-specified probability of an incorrect rejection. One use of hypothesis testing is deciding whether experimental results contain enough information to cast doubt on conventional wisdom. Statistical hypothesis testing is a key technique of frequentist statistical inference. The Bayesian approach to hypothesis testing is to base rejection of the hypothesis on the posterior probability.[3][4]Other approaches to reaching a decision based on data are available via decision theory and optimal decisions. The critical region of a hypothesis test is the set of all outcomes which cause the null hypothesis to be rejected in favor of the alternative hypothesis. The critical region is usually denoted by the letter C. One-sample tests are appropriate when a sample is being compared to the population from a hypothesis. The population characteristics are known from theory or are calculated from the population.

“功能对等”翻译理论--------奈达翻译理论体系的核心

［摘要］传统的翻译方法相关论文只围绕直译与意译之争，而奈达从《圣经》翻译提出功能对等即读者同等反应。“功能对等”翻译理论是奈达翻译理论体系的核心,是从新的视角提出的新的翻译方法，它既有深厚的理论基础,也有丰富的实践基础，对翻译理论的进一步完善是一大贡献。 ［关键词］功能对等；奈达翻译；英语论文范文 尤金·A·奈达博士是西方语言学翻译理论学派的代表人物之一。在他的学术生涯中，从事过语言学、语义学、人类学、通讯工程学等方面的研究，还从事过《圣经》的翻译工作，精通多国文字，调查过100多种语言。经过五十多年的翻译实践与理论研究，取得了丰硕的成果。至今他已发表了40多部专著、250余篇论文。“自八十年代初奈达的理论介绍入中国以来，到现在已经成为当代西方理论中被介绍的最早、最多、影响最大的理论。他把信息论与符号学引进了翻译理论，提出了‘动态对等’的翻译标准；把现代语言学的最新研究成果应用到翻译理论中来；在翻译史上第一个把社会效益（读者反应）原则纳入翻译标准之中。尤其是他的动态对等理论，一举打破中国传统译论中静态分析翻译标准的局面，提出了开放式的翻译理论原则，为我们建立新的理论模式找到了正确的方向。奈达在中国译界占据非常重要的地位。”“奈达的理论贡献，主要在于他帮助创造了一种新姿态对待不同语言和文化的气氛，以增进人类相互之间的语言交流和了解。”[1] 翻译作为一项独立的学科，首先应回答的问题就是：什么是翻译？传统翻译理论侧重语言的表现形式，人们往往醉心于处理语言的特殊现象，如诗的格律、诗韵、咬文嚼字、句子排比和特殊语法结构等等。现代翻译理论侧重读者对译文的反应以及两种反应（原文与原作读者、译文与译作读者）之间的对比。奈达指出：“所谓翻译，就是指从语义到文体在译语中用最贴切而又最自然的对等语再现原语的信息”，奈达在《翻译理论于实践》一书中解释道，所谓最切近的自然对等，是指意义和语体而言。但在《从一种语言到另一种语言》中，奈达又把对等解释为是指功能而言。语言的“功能”是指语言在使用中所能发挥的言语作用；不同语言的表达形式必然不同，不是语音语法不同就是表达习惯不同，然而他们却可以具有彼此相同或相似的功能。 奈达所强调的是“对等”“、信息”“、意义”和“风格”，奈达从语义学和信息论出发，强调翻译的交际功能，正如他自己所说“：翻译就是交际”，目的是要寻求原语和接受语的“对等”。他所说的“信息”包括“意义”和“风格”，着重于交际层面。他实质上要打破的是传统的翻译标准。他把翻译看成是“语际交际”，也就是在用交际学的观点来看问题。交际至少应当是三方的事情：信息源点———信息内容———信息受者，也就是说话者———语言———听话者。奈达注重译文的接受者，即读者，而且都对读者进行了分类。奈达根据读者的阅读能力和兴趣把读者分为四类：儿童读者、初等文化水平读者、普通成人读者和专家。他曾说过，一些优秀的译者，常常设想有一位典型的译文读者代表就坐在写字台的对面听他们口述译文，或者正在阅读闪现在电脑显示屏上的译文。这样，就好像有人正在听着或读着译文，翻译也就不仅仅是寻求词汇和句法的对应过程。运用这种方法，译者就可能更自觉地意识到“翻译就是翻译意思”的道理。 可译性与不可译性是翻译界长期争论的一个问题。奈达对不同的语言和文化之间的交流提出了新的观点。他认为每种语言都有自己的特点，一种语言所表达的任何东西都可以用另一种语言来表达。尽管不同民族之间难以达到“绝对的”交流，但是可以进行“有效的”交流，因为人类的思维过程、生产经历、社会反应等有许多共性。他这种思想主要基于他对上帝的信仰和对《圣经》的翻译。在他看来，上帝的福音即是真理，可以译成不同的语言，也可以为不同国家的人所理解。因此，他提出“最贴近、最自然的对等”。 奈达把翻译分为两种类型：形式对等翻译和动态功能对等。翻译形式对等是以原语为中心，尽量再现原文形式和内容。功能对等注重读者反映，以最贴近、最自然的对等语再现原文信息，使译文读者能够达到和原文读者一样的理解和欣赏原文的程度。奈达的形式对等要求严格地再现原语的形式，其实也就是“逐字翻译”或“死译”。奈达本人也不主张形式对等的翻译，他认为严格遵守形式无疑会破坏内容。

浅析中国菜名的准确英译

浅析中国菜名的准确英译 陈思（2012418287）翻译学院翻译专业 摘要：中国饮食文化历史悠久，博大精深，大型纪录片《舌尖上的中国》热播也引发中国 美食追根溯源的讨论。近几年，越来越多的外国人到中国并对中国菜感兴趣。因此，中式菜 肴也是传播中华文化的一种载体。如何正确恰当的翻译中国菜名在传播中华文明方面起到 直观重要的作用。 中国是一个有着悠久历史的国家，饮食文化是中国悠久历史的重要组成部分，其内容丰富，博大精深。改革开放以来，越来越多的有着不同文化背景的人来到中国，并对中国菜很感兴趣。外国朋友在品尝中国美食的同时，常常好奇和渴望知道中国一些菜名的由来、起源和其真正的含义。中国菜的名字作为一个窗口，实际上是用一个有效手段来告知外国人中国的一些文化背景。因此，重视菜肴的准确应以在传播中华饮食文化上起到了重要的作用。 1.中国菜名的特征 由于中国菜的多样化，中国菜名字的特征区别于其他任何一个国家，无论是从语言学还是从文化层面。 1.1从语言学观点 1.1.1经常使用缩写 中国菜的特点结合许多配料和调味料在一个单一的食物中，那样经常会出现很难用很短的名字去呈现出包含所有材料的情况。从而缩写名字通常是首选。 “豆豉炒三鲜”，中国人觉得这些食物食物无论是单独或者搭配在一起都是上佳口味，鲜美可口。有烹饪方法和食物材料组成名字，简明易懂，并且传达出了食物的特性。在翻译时应同时传达出这种思想。在网上有众多关于炒三鲜的英译，最为普遍的是Mix seafood with black bean sauce。这种翻译方法突出了三鲜的种类，简明扼要。 相传周武王在庆功宴上犒劳他八个伐纣有功的大臣，所以食物取名八宝饭。正宗的八宝饭由糯米、豆沙、枣、葡萄干、苹果干、蜜瓜、莲子、杏干、枸杞、山楂肉、猪油、白糖、淀粉做成。成品八宝饭应该是晶莹透亮、香甜可口。而翻译时应译出的口味而不是八个大臣。 1.1.2 经常使用四字格式 在中国很喜欢用数量的音节在同一个词或者短语中他们是有两个音节或者两个双音节组成四字词语，这样让人感到整齐，圆满。这样也是中国餐的名字包括很多词组的原因，如：鱼香肉丝，花好月圆。 1.2 从社会文化角度 在中国的饮食文化中包含这六大主题“福、禄、寿、喜、财、吉”，这六个字总是代表着吉祥的观点。简单而直接的艺术语言是不同人用来表达渴望幸福生活以及追求自己价值的体现。

中国菜名翻译(超完整版)

A 鹌鹑蛋鲍鱼 Abalone and quail eggs 鹌鹑松 Minced quai B 八宝冬瓜汤“Eight-treasures” winter melon(white gourd)sou 八宝饭“Eight-treasures”rice pudding 八宝鸡 Chicken stuffed with “eight-treasures” 八宝扒鸭 Braised duck with “eight-treasures” 八宝全鸡 Roast chicken with “eighit-treasures” 八宝全鸭 Roast duck with “eight-treasures” 八宝鸭 Duck stuffed with“eight-treasures” 八个冷盘 Eight cold hors d′oeuvres 八珍冬瓜粒 Soup With Winter melon and minced pork 八珍扒大鸭 Braised duck with “eight-treasures” 巴东牛肉 Spiced beef 拔丝莲子 Lotus Seeds in hot toffee 拔丝苹果 Apple in hot toffee 拔丝山药 Chinese yam in hot toffee 拔丝香蕉 Banana in hot toffee 霸王肥鸡 Bawang chicken 白爆鱼丁 Fish cubes in white sauce 白菜粉丝 Chinese vermicelli with cabbage 白菜汤 Chinese cabbage soup 白豆焖猪排 Stewed pork with white beans 白豆汤 White bean soup 白饭 Steamed rice 白果芋泥 Sweet taro with gingko 白烩大虾 King prawn in white Sauce 白烩鸡饭 Chicken in white sauce with rice 白烩蟹肉 Crab meat in white sauce 白烩虾子 Shrimp roe in white sauce 白鸡 Cold boiled chicken 白酒汁烩鸡 Chicken in white wine sauce 白酒汁蒸鱼 Steamed fish in white wine Sauce 白菌鲍脯 Braised abalone with fresh mushroom 白菌炒面 Fried noodles with mushroom

毕业论文外文翻译模版

吉林化工学院理学院 毕业论文外文翻译English Title（Times New Roman ，三号） 学生学号：08810219 学生姓名：袁庚文 专业班级：信息与计算科学0802 指导教师：赵瑛 职称副教授 起止日期：2012.2.27～2012.3.14 吉林化工学院 Jilin Institute of Chemical Technology

1 外文翻译的基本内容 应选择与本课题密切相关的外文文献（学术期刊网上的），译成中文，与原文装订在一起并独立成册。在毕业答辩前，同论文一起上交。译文字数不应少于3000个汉字。 2 书写规范 2.1 外文翻译的正文格式 正文版心设置为：上边距：3.5厘米，下边距：2.5厘米，左边距：3.5厘米，右边距：2厘米，页眉：2.5厘米，页脚：2厘米。 中文部分正文选用模板中的样式所定义的“正文”，每段落首行缩进2字；或者手动设置成每段落首行缩进2字，字体：宋体，字号：小四，行距：多倍行距1.3，间距：前段、后段均为0行。 这部分工作模板中已经自动设置为缺省值。 2.2标题格式 特别注意：各级标题的具体形式可参照外文原文确定。 1．第一级标题（如：第1章绪论）选用模板中的样式所定义的“标题1”，居左；或者手动设置成字体：黑体，居左，字号：三号，1.5倍行距，段后11磅，段前为11磅。 2．第二级标题（如：1.2 摘要与关键词）选用模板中的样式所定义的“标题2”，居左；或者手动设置成字体：黑体，居左，字号：四号，1.5倍行距，段后为0，段前0.5行。 3．第三级标题（如：1.2.1 摘要）选用模板中的样式所定义的“标题3”，居左；或者手动设置成字体：黑体，居左，字号：小四，1.5倍行距，段后为0，段前0.5行。 标题和后面文字之间空一格（半角）。 3 图表及公式等的格式说明 图表、公式、参考文献等的格式详见《吉林化工学院本科学生毕业设计说明书（论文）撰写规范及标准模版》中相关的说明。

奈达功能对等理论

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中国经典菜名翻译-简单版

凉菜 夫妻肺片(Pork Lungs in Chili Sauce) 川北凉粉( Clear Noodles in Chili Sauce)、 棒棒鸡(Bon Bon Chicken) 麻辣小龙虾(Hot and Spicy Crayfish)、 扒猪脸(Snout) 桂花糯米藕(Steamed Lotus Root Stuffed with Sweet Sticky Rice) 醉蟹(Liquor-Soaked Crabs) 酒水 红星二锅头(Red Star Erguotou) 衡水老白干(Hengshui Laobaigan)、 青岛啤酒(Tsing Tao Beer) 长城干红(Great Wall Red Wine)、 绍兴女儿红(Nu'er Hong)、 茶 碧螺春(Biluochun Tea)、 大红袍(Dahongpao Tea) 陈年普洱(Aged Pu'er Tea)、 祁门红茶(Keemun Black Tea) 茉莉花茶(Jasmine Tea) 汤 西红柿蛋花汤(Tomato and Egg Soup)、 紫菜蛋花汤(Seaweed and Egg Soup) 鱼头豆腐汤(Fish Head and Tofu Soup)、 老鸭汤(Duck Soup) 酸菜粉丝汤(Pickled Cabbage and Vermicelli Soup) 萝卜丝鲫鱼汤(Crucian Carp Soup with Shredded Turnips) 黄豆排骨汤(Pork Ribs and Soy Bean Soup) 木瓜花生炖鸡脚(Chicken Paw Soup with Papaya and Peanut) 主菜 川菜：麻婆豆腐(MaPo Tofu)、 回锅肉(Sautéed Sliced Pork with Pepper and Chili)、 干烧鱼翅(Dry-Braised Shark’s Fin)、 豆花肉蟹(Sautéed Hardshell Crab with Tofu Pudding)、 坛子鸡(Chicken in Pot)、 樟茶鸭(Smoked Duck, Sichuan Style)、 魔芋鸭(Braised Duck with Shredded Konjak) 粤菜：佛跳墙(Fotiaoqiang)、 叉烧(BBQ Pork)、 烧鹅(Roast Goose)、 白斩鸡(Chopped Boiled Chicken)、 脆皮乳猪(Crispy BBQ Suckling Pig)、 脆皮乳鸽(Crispy Pigeon) 鲁菜：葱烧海参(Braised Sea Cucumbers with Spring Onions)、

毕业论文 外文翻译#(精选.)

毕业论文（设计）外文翻译 题目：中国上市公司偏好股权融资：非制度性因素 系部名称：经济管理系专业班级:会计082班 学生姓名：任民学号： 200880444228 指导教师：冯银波教师职称:讲师 年月日

译文： 中国上市公司偏好股权融资：非制度性因素 国际商业管理杂志 2009.10 摘要：本文把重点集中于中国上市公司的融资活动，运用西方融资理论，从非制度性因素方面，如融资成本、企业资产类型和质量、盈利能力、行业因素、股权结构因素、财务管理水平和社会文化，分析了中国上市公司倾向于股权融资的原因，并得出结论，股权融资偏好是上市公司根据中国融资环境的一种合理的选择。最后，针对公司的股权融资偏好提出了一些简明的建议。 关键词：股权融资，非制度性因素，融资成本 一、前言 中国上市公司偏好于股权融资，根据中国证券报的数据显示，1997年上市公司在资本市场的融资金额为95.87亿美元，其中股票融资的比例是72.5％，，在1998年和1999年比例分别为72.6％和72.3％，另一方面，债券融资的比例分别是17.8％，24.9％和25.1％。在这三年，股票融资的比例，在比中国发达的资本市场中却在下跌。以美国为例，当美国企业需要的资金在资本市场上，于股权融资相比他们宁愿选择债券融资。统计数据显示，从1970年到1985年，美日企业债券融资占了境外融资的91.7％，比股权融资高很多。阎达五等发现，大约中国3/4的上市公司偏好于股权融资。许多研究的学者认为，上市公司按以下顺序进行外部融资：第一个是股票基金，第二个是可转换债券，三是短期债务，最后一个是长期负债。许多研究人员通常分析我国上市公司偏好股权是由于我们国家的经济改革所带来的制度性因素。他们认为，上市公司的融资活动违背了西方古典融资理论只是因为那些制度性原因。例如，优序融资理论认为，当企业需要资金时，他们首先应该转向内部资金（折旧和留存收益），然后再进行债权融资，最后的选择是股票融资。在这篇文章中，笔者认为，这是因为具体的金融环境激活了企业的这种偏好，并结合了非制度性因素和西方金融理论，尝试解释股权融资偏好的原因。

奈达的功能对等理论在应用文体翻译中的应用

第10卷第1期长沙航空职业技术学院学报 Vo1.10No .1 2010年3月 JOURNAL OF CHANGS HA AERONAUTI C AL VOC ATI O NAL AND TECHN I C AL C OLLEGE Mar .2010 收稿日期:2010-01-18 作者简介:朱蓝辉(1982-),女,湖北随州人,助教,研究方向为应用语言学。 奈达的功能对等理论在应用文体翻译中的应用 朱蓝辉 (河源职业技术学院,广东河源517000) 摘要:介绍奈达的功能对等理论和应用文的文体特点,论述应用文体翻译应遵循功能对等理论,即译者应准确推测原文意思,充分了解读者的认知语境,用译入语准确写出相应的应用文,达到最佳的功能对等。 关键词:奈达;功能对等;应用英语翻译 中图分类号:H315.9 文献标识码:A 文章编号:1671-9654(2010)01-079-04 Appli ca ti on of N i da ’s Theory of Functi ona l Equ i va lence to Prag ma ti c Tran sl a ti on ZHU Lanhui (Heyuan Polytechnic,Heyuan Guangdong 517000) Abstract:This article intr oduces N ida’s Theory of Functi onal Equivalence and the characteristics of Prag matic English .It als o argues that the Theory of Functi onal Equivalence can be app lied t o Prag matic Translati on . Key words:N ida;Functi onal Equivalence;Prag matic Translati on 应用文体翻译是一种功能性和目的性很强的 翻译品种。它涉及人们日常接触和实际应用的各类文字,包括政府文件、新闻报道、法律文书、商贸信函、产品说明书、讲座通知、租房广告、住户须知、景点介绍、借阅规则、商店指南等文本。广告翻译是想把产品卖到国外去;景点介绍翻译,是为了吸引外国游客参观游览;超市的英语翻译,则是为了方便在中国工作的外国人的饮食起居。一般说来,翻译读者感兴趣的,是产品的性质、功能,景点有哪些个“卖点”。[1] 读者不会在乎译文是否忠实于原文,译文文采如何。只要产品卖得好,大批外国游客来了,功能就达到了,翻译也就成功了。这与文学翻译在功能、目的上有很大的不同。 那么如何实现应用文体的准确性交际功能以及用什么样的理论来指导应用文体翻译呢?随着我国应用文体翻译市场急剧扩大,翻译数量与日俱增,这个问题成为当前人们关注的焦点。本文根据 功能对等理论,结合应用文的文体特征,通过具体实例分析,提出了应用文体翻译中应遵循功能对等原则。一、功能对等理论翻译是一项复杂的交流行为。翻译界前辈已创立了许多翻译理论,随着人类认知能力的发展,新的翻译理论仍在不断地涌现。1969年,在《翻译的理论与实践》一书中,奈达提出“功能对等(func 2ti onal equivalence )”概念。翻译意味着交流,它取决于听译文或看译文的人能了解到些什么,所以,谈功能对等最根本的是必须比较:接触原文的人怎样理解原文以及接触译文的人怎样理解译文。奈达认为在翻译中存在着两种类型的对等:形式对应和动态等值。形式对应在形式和内容上注重信息本身,与建立在“等值效应原则”上的动态等值不同。他认为形式对应是指代表源语词或句在目的语中最切近的具有对等功能的词或句,在语言对等

中国菜名翻译大全

中国菜名翻译大全 最近，国内网站上正在热议如何翻译中餐菜名。2007年2月20日，美国《有线新闻网》（CNN）以―错误的翻译‖（Misinterpreted Translations）为题，介绍了北京市有一些招牌、广告、指示牌以及中国菜名的翻译存在某些莫名其妙，十分可笑，甚至是十分可怕的翻译错误。 尤其是部分中国菜名的翻译更是出了一些笑话。如把童子鸡，翻译成―还没有过性生活的鸡‖ ―Chicken without sexual life‖。北京一家豪华大饭店把―酸菜包‖翻译成―酸性食品‖（Acid food）,把―夫妻肺片‖ 直译成―丈夫和妻子的肺切片‖（Husband and wife lung slice）。怎么能够把夫妻的肺切成了片炒菜吃？这个菜名看了令人感到毛骨悚然。 一个国家的烹调，尤其是五花八门的菜名，属于饮食文化。我国是一个具有5000多年文明史，56个民族的大国。全国除了4个大的菜系之外，几乎每个地区又有自己的特色菜肴。所以，我国的饮食文化是世界上最丰富多彩的。 中餐又讲究色、香、味。不仅好看，味道好闻而且吃起来口感也好。这是中餐在世界各地普遍受欢迎的最主要原因之一。我作为外交信使，有幸到过100多个国家旅行。现在，不仅在欧美地区有中餐馆，就连许多非洲国家也出现了中餐馆，有些中餐馆的生意还相当红火。 华人华侨在国外开办的中餐馆里使用的菜肴译名各具特色。虽然不能说十分完美，但是起码没有闹出像北京地区这样的笑话。 餐馆里备菜单，目的是为了便于顾客点菜。现在，许多大餐馆为了使顾客对菜肴的内容一目了然，往往在菜单上配有彩色图片。而把中文菜名译成外文，主要目的是便于外国顾客了解菜肴的内容，以利于他们选择自己喜欢的食品。

中国菜名英文翻译

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毕业论文外文翻译模板

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Abstract Chinese diet culture, with a long history, is rich and profound, which has become an important window for the foreign guests to get acquainted with Chinese culture. Chinese dish names on the menu have a good indication for people. It vividly expresses the characteristics of the food and good moral. At the same time, as our country increasingly has interfaced with international, Chinese dishes are becoming more and more popular among foreigners. Because of 2008 Olympic Games in China, it is one of the most brilliant ways to show China to the whole world. However, different Chinese food cooking ways, rich food culture and professional strong bring about difficulties for translation. Chinese dishes translation error can’t express the characteristics of the food and give people a bad impression. Therefore, we should grasp the translation principles and note the flexible use of relevant translation method. Keywords: Chinese dish names; translation principles; translation methods (注意：中英文Abstract摘要标题用小二号黑体)（内容用小四号）