福建省光泽第一中学高中英语教师论文 从跨文化(11)

China’s catering culture. Their English translations are an effective means to inform foreign readers of China’s culture as well as customs. Therefore, it is of great value to make a study on translations of these dish names. The current studies in this field, however, do not give a systematic analysis to Chinese dish names’classification, as well as the general and practical principles for their translation. This paper has made the tentative study of Chinese dish names that appear in dictionaries, articles and literary works. The study covers the analysis of their features from linguistic and socio-cultural perspectives, the introduction of their Informative, aesthetic, socio-cultural and commercial functions, the discussion of general and practical principles that can guide the dish name translating, and the analysis of the appropriate translation techniques according to the classification of these names,.

This paper is an attempt to study the translation of Chinese dish names. It is expected that more and more books and articles on this regard will be published, and Chinese-English menus in restaurants and traveling brochures at home and abroad will serve as culture ambassador to introduce the Chinese culture.

Bibliography

[1] Katan，D. Translating Cultures: An Introduction for Translators, Interpreters and Mediators [M].Shanghai: Shanghai Foreign Language Education Press.2004.

[2] Marden，P. Cooking Up world History [M].Teacher ideas Press. 1994.

[3] Nida,E. A. Language,Culture,and Translating [M].Shanghai:Shanghai Foreign Language Education Press,1993.

[4] Nord, C. Translating as a Purposeful Activity: Functionalist Approaches Explained [M]. Shanghai: Shanghai Foreign Language Education Press, 2001.

[5] Roger,T.B. Translation and Translating: Theory and Practice [M].Beijing：Foreign Language Teaching and Research Press. 2001.

[6] Sapir,E&David G.M. Culture, Language and Personality [M].University of California Press 1949.

[7] 蔡华. 试论中西饮食文化差异 [J]. 语言研究.2007(2).

[8] 郭晶英，宁全新.中式菜肴语言风格特征及其英译技巧 [J]. 牡丹江学院学报.2006(6).

[9] 高瑞芬.汉语菜点命名研究 [D]. 内蒙古大学人文学院.2007.

[10] 黄海翔.中餐菜单英译浅谈 [J]. 中国科技翻译.1999(12).

[11] 黎力.中西菜谱及饮食文化交流中的中英文翻译 [D]. 外交学院.2001.

[12] 刘萍.中式菜肴名称的口译 [J]. 中国科技翻译.2003(3).

[13] 刘暄传.菜肴英译与中国饮食文化 [J]. 三峡大学学报.2004(4).

[14] 刘清波.中式菜名英译的技巧和原则 [J]. 中国科技翻译.2003(16).

[15] 穆连涛.从文化角度谈中菜英译 [D]. 苏州大学外国语学院.2005.

[16] 任静生. 也谈中菜与主食的英译问题 [J]. 中国翻译.2001(16).

[17] 谭载喜. 新编奈达论翻译 [M]. 中国对外翻译出版公司.1999.

[18] 吴丽芳.浅谈中国菜英译原则 [J]. 宁德师专学报.2006.(1).

[19] 王晓岚.功能对等理论在中国文化专有项英译中的应用研究 [D]. 吉林大学外国语学院.2006(6).