从功能对等角度论中式菜单的英译英语论文.doc

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1、XXXX大学本科毕业论文（设计）任务书编 号： 论文（设计）题目： 从功能对等角度论中式菜单的英译 学院： XXX学院 专业： XXXX 班级： XXXX级英语笔译X班 学生姓名： XX 学号： XXXX 指导教师： XX 职称：XXX 1. 论文（设计）研究目标及主要任务本论文的研究目标是研究中式餐单的英译方法。其主要任务是通过分析中式菜单英译的现状，探讨菜单英译过程中应该遵循的原则以及方法。2、论文（设计）的主要内容 本论文分为六章，第一章是对本文的总体介绍，第二章介绍功能对等理论，第三章探究中式餐单英译的现状，第四章与第五章研究中式菜单英译的原则与策略，第六章为文章综述。3、论文（设计）

2、的基础条件及研究路线 本论文的基础条件是知名学者对功能对等理论的研究以及对中式餐单英译的研究。 研究路线是在功能对等的角度讨论中式菜单英译的原则和策略。4、主要参考文献Hans J. Vermeer. A skopos theory of translationM. Textcon Text Verlag, 1996Nida, Eugene A, and Charles R. Taber. 1969. The Theory and Practice of Translation. Leiden: Brill.杨天宇. 礼记译注（上下）. 上海古籍出版社. 2007（4）：102120丁一编.

3、中国菜肴词典. 知识出版社. 2004.5、计划进度阶段起止日期1确定初步论文题目3月16日前2与导师见面，确定大致范围，填开题报告和任务书，导师签字3月16日-3月23日3提交论文提纲3月23日-3月30日4交初稿和文献综述3月30日-4月20日5交终稿和评议书5月8日前指 导 教师： 年 月 日教研室主任： 年 月 注：一式三份，学院（系）、指导教师、学生各一份 XXXX大学本科生毕业论文（设计）开题报告书XXX 学院 英语笔译 专业 XXXX 届学生姓名XX论文（设计）题目从功能对等角度论中式菜单的英译指导教师XXX专业职称 XXX所属教研室商务英语教研室研究方向20世纪英国文学课题论证

4、：从功能对等角度讨论中式菜单英译的原则与方法。方案设计：第一章是对本文的总体介绍，第二章介绍功能对等理论，第三章探究中式餐单英译的现状，第四章与第五章研究中式菜单英译的原则与策略，第六章为文章综述。进度计划：3月16日前确定初步论文题目 3月30日前写开题报告、任务书3月30日前提交论文提纲4月20日前提交初稿和文献综述5月8 日前交终稿和评议书指导教师意见： 指导教师签名： 年 月 日教研室意见： 教研室主任签名： 年 月 日XXX大学本科生毕业论文（设计）评议书姓 名XX学院XXX学院专业XXX年级（班）XXXX级英语笔译X班论 文 题 目从功能对等角度论中式菜单的英译完成时间XXX/5/

5、13论文内容摘要 随着中国改革开放的快速发展，加之中国加入世贸组织，中国在国际上扮演的角色显得日益重要。越来越多的外国客人纷纷到达中国，了解中国博大精深的文化。而中国的饮食文化作为其中重要的一部分，不容忽视。中国饮食文化作为传递信息与传播文化的一个重要途径，那么，中国饮食的英译则显得重中之重。然而，事实上，对于中式菜单英译方面的研究并不是那么多，所以这方面的研究是很有必要的。本文主要是以翻译理论中的功能对等理论为研究基础。在此基础上，讨论了中式菜肴的特点，探讨了中英饮食文化的差异，指出了现今社会上普遍存在的中式菜名英译的混乱问题以及原因。最后，还讨论了从功能对等理论出发，菜单英译过程中应该遵循

6、的原则，以及在这些原则的指导下，应该运用什么样的翻译方法来达到准确传达信息及文化的目的。指导教师评语 年 月 日指 导 教 师职称初评成绩答辩小组姓名职称教研室组长成员答辩记录： 记录人签字： 年 月 日答辩小组意见： 组长签字： 年 月 日学院意见： 评定成绩： 签章 年 月 日XXXX大学本科生毕业论文（设计）文献综述Literature ReviewSince the early 1950s, the modern theories about translation have undergone a rapid development, and all kinds of schools

7、 and thoughts gradually spring out. Among all of these, there are two theories attracting the worlds attention. Nida, Fedorov and some other scholars brought the modern linguistics into translation study; another is that Holmes classified translation into “independent discipline”. As Nida puts it, “

8、No holistic approach to translating can exclude semiotics as a fundamental discipline in encoding and decoding sign.” (Nida, 1993)As a matter of fact, Equivalence Theory was firstly put forward by Lie E. V. Rieu, and on the basis of these thoughts, Nida came up with his own thoughts. Therefore, in t

9、he early years of 1960s, Nida put forward Formal Equivalence Theory. And in the late of 1960s, he presented Functional Equivalence Theory in the book The Theory and Practice of Translation, written by him and Charles Taber. Around the 19th century, Yan Fu, a great translator, come up with the three

10、principle of translationfaithfulness, expressiveness and elegance, which is known to most of us. Faithfulness means equivalence, mainly concerning the origional text and the author. Expressiveness refers to the relationship between the translation and the target readers. It focus on expressing the t

11、hought of the origional text through various techniques. In the following days, a lot of translators and translation theorist showed up, such as Lu Xun, Qu Qiubai and Ji Xianlin, and so on. They also put forward a lot of translation theories similar to equivalence theory in the western countries. Th

12、e term “equivalence” in translation first appeared in J.R.Firths writing (1957) when he stated that “the so-called translation equivalence between two languages are never really equivalent” (Snell-Hornby, 1988). Briefly, J.R.Firth, Nida, Catford, Baker, Newmark and Wilss, all of these theorists have

13、 contributed to explaining the connotation of equivalence, approached equivalence from different perspectives and all have contributed much to this area of research.Functional Equivalence Theory can be divided into dynamic equivalence and formal equivalence. The two terms are coined by Eugene Nida.

14、They have been understood as free translation (translating the meanings of phrases or whole sentences) and literal translation (translating the meanings of individual words in their more or less exact syntactic sequence) respectively. In Nidas opinion, the two methods for translation is really impor

15、tant, and they can be used in different translation situations. But his original definition of dynamic equivalence was rhetorical: the idea was that the translator should translate so that the effect of the translation on the target reader is roughly the same as the effect of the source text once wa

16、s on the source reader. As Nida himself wrote in the glossary of The Theory and Practice of Translation, dynamic equivalence is the quality of a translation in which the message of the original text has been so transported into the receptor language that the response of the receptor is essentially l

17、ike that of the original receptors. (1969:200) Nida tended to use the term so that the response of the receptor was mostly semantic the target reader took the meaning of the text to be such that the source reader would have taken the source text to mean the same thing which led to critical accusatio

18、ns that this was just sense-for-sense translation in new guise. But if response is taken in its full extension, dynamic equivalence could include not only what Aristotle (in the Rhetoric) calls logos (meaning and structure) but ethos (the readers assumption about the texts authority) and pathos (how

19、 the reader feels about the text).The development of Functional Equivalence Theory can be divided into three phases. The first is Functional Equivalence Theory on the basis of the modern linguistics. He successfully applied the research achievements of the modern linguistics into translation theorie

20、s. In Nidas opinion, there is something common in various language structures, whats more, there is much more similarity in deep structure than in the surface. The second phase is Functional Equivalence Theory based on the Information Theory. Nida thinks that translation is an activity to convey the

21、 information of one language into another language. The third phase is Functional Equivalence based on the social semiotics theory. Nida thinks that translation is to translate the meaning, and semeiology is the most comprehensive system of analyzing the meaning. Nida points out that in order to rea

22、ch the ideal translation, it is necessary to find the closest natural equivalence. Nidas functional equivalence theory open up a new perspective to translation studies. Functional Equivalence Theory has a profound influence on the translation field. From the macroscopic perspective , Functional Equi

23、valence Theory is different from the traditional thoughts, and provides the studies on translation with new perspectives, and brings new concepts and methods into translation. At the same time, it also gives out challenges to traditional translation thoughts and gives a blow to the translation theor

24、ies based on Empiricism. Functional Equivalence Theory lays a solid foundation for the modern translation theories. What we must put emphasis on is Functional Equivalence Theory promotes the development of translation study. Based on these theories, many scholars conducted a study on C-E menu transl

25、ation. Besides, Since Chinas reform and opening up to the outside world, the foreign people pay a lot of attention to Chinas development. With the rapid development of China, it plays a very important role in the global affairs. More and more foreign people come to China and would like to know more

26、about Chinese culture. In this process, Chinese cuisine cannot be ignored. In this thesis, Functional Equivalence theory is discussed in many aspects, including its development phases, development history and some representatives. This thesis aims at making a study on the English translation of Chin

27、ese menu in the perspective of Functional Equivalence Theory. Functional Equivalence Theory can give the guide for the English translation of Chinese menu.本科生毕业论文设计题目： 从功能对等角度论中式菜单的英译作者姓名： XX 指导教师： XX 所在学院： XXX学院 专业（系）： XX（XX） 班级（届）： XXXX届 完成日期 XXXX 年 5 月 13 日On Chinese-English Menu Translation from

28、 the Perspective of Functional EquivalenceBYXXProf. XXX TutorA Thesis Submitted to Department of English Language and Literature in Partial Fulfillment of the Requirements for the Degree of B.A. in English At XXXXUniversityMay 13th, XXXX Table of ContentsChapter 1 Introduction1Chapter 2 Functional E

29、quivalence Theory5 2.1 A Brief Introduction to Functional Equivalence Theory.5 2.2 The Development of Functional Equivalence Theory.5 2.3 The Content of Functional Equivalence Theory.7 2.4 The Significance of Functional Equivalence Theory.8 2.5 Functional Equivalence Theory and C-E Menu Translation.

30、8Chapter 3 The Current Situation of the C-E Menu Translation .10 3.1 Introduction to Chinese Menu in English Version.10 3.2 Some Common Errors in the English Translation of Chinese Menu.11 3.2.1 Word-for-Word Translation.11 3.2.2 Redundancy in the English Translation of Chinese Menu.13 3.2.3 Differe

31、nt English Names for the Same Dish.13 3.2.4 Cultural Default in the English Translation of Chinese Menu.14 3.3 Causes of These Errors in the English Translation of Chinese Menu.15Chapter 4 Principles in C-E menu Translation form the Perspective of Functional Equivalence Theory.18 4.1 Principle of Fa

32、ithfulness.19 4.2 Principle of Conciseness and Coherence.19 4.3 Principle of Avoiding Cultural Misunderstanding.20Chapter 5 Approaches to C-E menu Translation from the Perspective of Functional Equivalence.22 5.1 Literal Translation.22 5.1.1 Chinese Dishes Named After the Ingredients.22 5.1.2 Chines

33、e Dishes Named After the Cutting Way or Cooking Method.23 5.2 Free Translation.23Chapter 6 Conclusion.25Bibliography.26摘要随着中国改革开放的快速发展，加之中国加入世贸组织，中国在国际上扮演的角色显得日益重要。越来越多的外国客人纷纷到达中国，了解中国博大精深的文化。而中国的饮食文化作为其中重要的一部分，不容忽视。中国饮食文化作为传递信息与传播文化的一个重要途径，那么，中国饮食的英译则显得重中之重。然而，事实上，对于中式菜单英译方面的研究并不是那么多，所以这方面的研究是很有必要的

34、。本文主要是以翻译理论中的功能对等理论为研究基础。在此基础上，讨论了中式菜肴的特点，探讨了中英饮食文化的差异，指出了现今社会上普遍存在的中式菜名英译的混乱问题以及原因。最后，还讨论了从功能对等理论出发，菜单英译过程中应该遵循的原则，以及在这些原则的指导下，应该运用什么样的翻译方法来达到准确传达信息及文化的目的。关键词：中式菜单；功能对等理论；中式菜单英译原则；中式菜单英译策略 Abstract Since Chinas reform and opening up to the outside world, the foreign people pay a lot of attention to

35、 Chinas development. With the rapid development of China, it plays a very important role in the global affairs. More and more foreign people come to China and would like to know more about Chinese culture. In this process, Chinese cuisine cannot be ignored. Chinese cuisine acts as the means of sprea

36、ding information and culture in the communication between Chinese and Western people. So we should attach much importance to the English translation of Chinese menu. Since the study on this aspect is very rare, so it is necessary to do such a study. This paper is based on Nidas Functional Equivalenc

37、e Theory. Nida points out that in order to reach the ideal translation, it is necessary to find the closest natural equivalence. And then this paper discusses the features of Chinese dish names and cultural differences in Chinese and Western cuisine. And this paper points out the common errors in th

38、e English translation of Chinese menu and the causes of these errors. Whats more, from the perspective of Functional Equivalence, this paper puts forward the principles of C-E menu translation. According to these principles, we should take different approaches to translate the Chinese menu accuratel

39、y. Key Words: Chinese menu Functional Equivalence C-E translation principles C-E translation approachesChapter 1 IntroductionThis paper aims to seek principles of C-E menu translation and approaches to the English translation of Chinese menu. The study on this topic becomes more and more necessary.T

40、he long history of China gave birth to a profound Chinese cuisine culture. The Cuisine of China spreads all over the world and deep into history. It has many different varieties and changes all the time. The archaeologist and scholar K. C. Chang says “Chinese people are especially preoccupied with f

41、ood” and “food is at the center of, or at least it accompanies or symbolizes, many social interactions.” Over the course of history, he says, continuity vastly outweighs change. He posits basic organizing principles which go back to earliest times and give a continuity to the food tradition, princip

42、ally that a normal meal is made up of fan (grains and other starches) and cai (vegetable or meat dishes) (1977:15,20). Others see a succession of changes and development which bring incremental but basic change. Endymion Wilkinson offers four keys to the “richness of ever-changing Chinese cuisine”:1. Huge and expanding geographical area, with climate zones from the subarctic to the tropical, each providing new ingredients and cultures with cooking