英语本科毕业论文从异化与归化的视角看川菜菜名的翻译.doc

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1、四川外语学院成都学院Chengdu Institute Sichuan International Studies University本科毕业论文题目（中文）从异化与归化的视角看川菜菜名的翻译（外文）The Translation of SiChuan Cuisine from The Aspect of Foreignization and Domesticatoin系 别英语翻译系专 业英 语年 级2009 级学生姓名指导教师结稿日期 四川外语学院成都学院教务处制年月日填The Translation of SiChuan Cuisine from The Aspect of Forei

2、gnization and DomesticationAbstractChinese cuisines are a part of Chinese culture. In China there are eight streams of Chinese cuisine, which are a platform of their local culture. Their names either conclude their ingredients, ways of cooking, or some historical and literary stories. So the names o

3、f dishes are windows to show the outside local culture. Sichuan, as a ancient city in Southwest of China, its dishes also a mainstream of Chinese culture. However, for those with typical local color, its also difficult for foreigners to understand. So the translation of the dishes plays a very impor

4、tant role in culture communication.Foreignization and domestication are two kinds of translation methods advocated by Venuti. Foreignization pays attention to the source language, which can maintain the local culture. However, domestication prefers the target language, which helps foreigners underst

5、and the foreign culture easily. However, both of them can not express the aroma of the dishes well, so in the translation, its necessary to join the two methods together.Key words: Sichuan cuisine; domestication; foreignizationThe Translation of SiChuan Cuisine from The Aspect of Foreignization and

6、DomesticationOutlineThesis Statement: The names of Sichuan cuisine are rich in local culture, and the domestication and foreignization can show its cultural content during the translation process.I. Introduction A. Purpose B. OrganizationII. Literature Review A. The Relationship Between Translation

7、and Culture B. The Origin of Foreignization and Domestication C. The Definition of Foreignization and Domestication D. Foreignization and Domestication in ChinaIII. Foreignization and Domestication in the Translation of Sichuan Cuisine. A . The Characteristics of the Name of Sichuan Cuisine 1.Reveal

8、ing the Culture 2. Showing the Beauty 3.Expression of Hope B. The Application of Foreignization 1.The Cuisines Characterizing in History and Culture 2. No Equivalence in English 3.Proper Names C. The Application of Domestication 1.The Names Easily Causing Misunderstanding 2.The Names Relating to Eng

9、lish Taboos and Causing DiscomfortIV. ConclusionThe Translation of SiChuan Cuisine from the Aspect of Foreignization and DomesticationI. IntroductionA. PurposeChinese cuisine has a long history and hold a famous stance among the world. Diet belongs to culture, the translation of the cuisine should b

10、ase on its cultural content. In the flood of globalization, the precision of the translation of Chinese cuisine can add significance to the communication between China and foreign countries. My paper takes the translation of SiCuan cuisine as an access to study the translation of Chinese cuisine fro

11、m the aspect of foreignization and domestication. And in the process of study, my paper aims to prove that domestication and foreignization are proper in the translating cuisine. Both of them can show the culture connotation of the cuisine, which pave the way for the foreigners to know Chinese cultu

12、re.B. OrganizationMy paper all together has four parts. The first part introduces the purpose and organization of my paper. The second part talks about the relationship between translation and culture, as well as the origin and definition of domestication and foreignization and its current use in Ch

13、ina. The third part focuses on the uses of domestication and foreignization in the translation of SiChuan cuisine. The last part is my conclusion part. II. Literature ReviewA. The Relationship Between Translation and CultureCulture, in OALED is defined as“WAY OF LIFE 【U】 A.S. Homby, Oxford Advanced

14、Learners English-Chinese Dictionary(the S ixth Edition) (北京：商务印书馆, 2001), 412-413the customs and beliefs, art, way of life and social organization of a particular country or group ” Translation is in fact a cultural product of the original work filtered by testators. Translation and culture are clos

15、ely related. Translation can both enrich culture and be influenced by culture. Meanwhile ,culture has an effect on translation and it may both promote and influence or even restrict translation activities. At present, translation is not only a social language, but a kind of social communication. And

16、 the scale of translation is expanded to society, culture and so on. So translation is regarded as a bridge of cross-cultural communication. And Christian Nord even used intercultural communication to replace translation. During the long development of translation, there propped up different ways of

17、 translation. And each of them had underlined great importance; all of them experienced a process of development.B. The Origin of Foreignization and DomesticationForeignization and domestication were first proposed by Friedrich Schleiemacher, a German famous linguist, philosopher and translator, in

18、a lecture On the Different Methods of Translating http:/en.wikipedia.org in 1813, in which he said “There are only two.” Later , the U.S. translator Lawrene Venuti coined the two terms in his book The Translators Invisibility: A History of Translation Ibid in 1995. The book is mainly about a history

19、 of translation. In order to achieve transparency, translators would choose “domesticating method”, and this choice would lapse the translator into an “invisible” situation. Therefore, Venuti states that the adaptation of “foreignizing method” would reveal the translators role in translation.C. The

20、Definition of Foreignization and DomesticationDomestication and foreignization are two different strategies in translation, regarding the degree to which translators make a text conform to the target culture. Lawrence Venuti defined them as ：Domestication means bringing the foreign culture closer to

21、 the target culture, making the text recognizable and familiar. Foreignization , on the other hand, means taking the reader over the foreign culture, making him or her see the culture and linguistic difference Lawrence Venuti, The Translators Invisibility : A History of Transltion (New York: Routled

22、ge,1995), 19BibliographyA.S. Homby. Oxford Advanced Learners English-Chinese Dictionary(the S ixth Edition) （北京：商务印书馆，2001）第412-413页。Eugene A. Nida. Language And Culture-Contexts in Translating. 上海：上海外语教育出版社，2001.Lawrence Venuti, The Translators Invisibility : A History of Transltion New York: Routl

23、edge,1995, 19-20.刘艳丽、杨自俭 “也谈归化与异化,” 中国翻译2002 （11），第23-24页。余光中编著余光中谈翻译，北京：北京对外翻译出版公司，2000，第31-32页。熊四智、杜莉编著举箸醉杯思吾蜀：巴蜀文化纵横，四川：四川人民出版社，2001，第12-13页。陈宏薇、李亚丹编著新编汉英翻译教程，上海：上海外语教育出版社，2010，第13-14页。许建平、张荣曦“跨文化翻译中的异化与归化问题，”中国翻译2002（9），第48-50页。李敏“归化与异化研究在中国，”中南民族大学学报（社会科学版）2004（1），第53-54页。孙红梅“国内翻译界归化与异化研究十年（199

24、7-2007）：回顾与思考，”曲阜师范大学外国语学院学报 2008(1),第45-46页。.Both of the two ways of translation have a great effect on the translation, especially on the English-Chinese translation.D. Foreignization and Domestication in China From 1997 to 2007,with the deepened research of translation theory in China and the dev

25、elopment of the related courses, the study on domestication and foreignization had been improved, which shows on two aspects, clarity on concept and multi-angle on study. Many scholars hold the idea that except exclusion and opposition, there still exist compatibility and coexistence. The early stud

26、y on domestication and foreignizaton is mostly on English to Chinese, and in the era of globalization, we should focus on the translating Chinese into English, making more foreigners learn about the essence of Chinese culture. And Chinese cuisines, as a part of Chinese culture, its translation also

27、a core of the using domestication and foreignization.III. Foreignization and Domestication in the Translation of SiChuan CuisineA. The Characteristics of the Names of SiChuan Cuisine1. Revealing the CultureBashu area was one of the origins of Chinese culture. Bashu was once an area in the Pre-Qin Dy

28、nasty, and now it refers to the area containing Chongqing and Sichuan province in China. Ba refers to Chongqin, which locates in the esat of Sichuan province; Shu refers to Chengdu, which locates in the west of the area. Bashu was the centre of the civilization on the upstream of Yangtse River, so i

29、t enjoys a great importance among Chinese civilization. However, the Bashu culture experienced great changes with the development of society as well as culture itself. Though, some of culture was buried in the flood of times, the core of it was passed down through generation to generation. And Sichu

30、an cuisine is one of the ways to carry the culture. Following is an example: 五柳鱼 Fish with five shredded ingredientsThis kind of cuisine was created by Dufu, a famous Chinese poet in Tang dynasty. He who was pure and lofty was not popular by his fellow officials. Even was not welcomed by the Emperor

31、, so he was forced to come to Chengdu, away from the capital city. And Dufu named this cuisine in order to show his respect for Tao Yuanming who was also a poet away from official circles and material pursuits. One day, Dufu happened to see the fish with colorful stripes on its back like the leaves

32、of the willow. Then he remembered Tao Yuanming, a great man he respected for, whose literary name was wuliu, so Dufu gave the fish a name as wu liu yu to show his respect.Not only can the names of cuisine show the culture, but they can also reveal beautiful things.2. Showing the BeautyChina enjoys a

33、 large piece of territory which is a large cradle for all kinds of beautiful things. Chinese people always make their best efforts to keep those beautiful things theyve saw. So the cook would keep those by giving their dishes beautiful names, and when people call the names, they can remember the bea

34、utiful moments or things. Here is an example: 水晶南瓜 Crystal PumpkinCrystal is with a high status in the hearts of Chinese people. The transparency of crystal means pureness and holy to them. In ancient China, people always wear crystal, they thought it could show their beauty and status, and also pro

35、tect them. Meanwhile, crystal is also gave to others as a gift by people to show their best wishes. With so many functions, crystal actually shows the efforts of people trying to pursue or to keep happiness and beauty. So there is no doubt that people give their dishes the name related to crystal, t

36、hey want to maintain those great things and have a good luck.The beautiful things always contain the hopes of people, so we can also learn about how people express their hopes through the names of cuisine.3. Expression of hopeChinese nation enjoys a history about 5,000 years, during which our ancest

37、ors had made a great achievement on literature, they always used some rhetorical devices, such as metaphor or simile, or they would use some color, such as red or golden to express their hopes. So the dishes being the most common thing of course became the bridge to link their thought and reality. T

38、hey gave the dishes beautiful names to express their hopes that they cant speak out or cant realize. Such as, 金钱鸡塔 Bake Chicken Breast and Fat Pork in a PanTalking about the golden color, what comes to our mind is treasure, luxury, high status and other words related to wealth. In ancient China, the

39、 palace of emperors all used the golden color to show their power and high status.In this dish, people fried the chicken and the meat of pig into golden color, then it looks like the color of the gold. Actually, in the ancient China, the gold was the most expensive currency. The gold in this dish do

40、 not only mean money, but the hope of being happy and stable.B.The Application of Foreignization1.The Dishes Characterizing in History and CultureThe dishes of a nation are like a mirror showing out the peculiar history, culture and customs of the nation. China being at the Eastern is quite differen

41、t from the west countries.Chinese culture concentrates on the Confucianism, and contains thought, word, language, then the Six Classics, handwriting, music, martial arts, festivals, and customs. Chinese people are emotional, they prefer to express their feeling by a veiled way, especially those poet

42、s, they always used the natural things to carry their thoughts. For example, they always use the willow to show their best wishes for their parting friends hoping them a safe journey. Whats more, Chinese people also regard the full moon as a symbol for union and the feeling of nostalgia. However, th

43、e western countries concentrate on the humanism, and the people are more rational than Chinese people. They prefer thinking straightly.Chinese dishes developing with our history, are colored with our traditional culture. So the rational Chinese people usually name the dishes after the names of some

44、historical figures or some literary quotations to remember them. So these dishes are important for our Chinese people, because they not only carry down our tradition, culture, customs, but also inform us of our culture. As for the translation of this kind of dishes, we should keep their culture basi

45、cs, and freignization is a best way to realize that. And in my paper, I would like to explain it in the aspect of Sichuan cuisine, the followings are some examples:宫保鸡丁 Gong Bao Diced Chicken麻婆豆腐 Mar-Boh Tofu东坡肉 Braised Dongpo PorkIn the three examples, the names of those dishes all have a close rel

46、ation with their founders. Gong bao Diced Chicken was named after the name of Ding Baozhen who was a Scholar during the Xianfeng period in Qing dynasty. He was once the governor-general of Si Chuan, and he liked eating he dishes cooked with chicken, pork and pepper. He then made a great contribution

47、 to the protection of border, so he got a title “Tai Zi Shao Bao”,which was an official position in Qing dynasty and people always called him as “ Ding Shao Bao”. Finally the dish he loved was called as Gong Bao Diced Chicken.Mar-Boh Tofu also has its history. It was created in Qing dynasty by the wife of the owner of a restaurant, whose name was Chen Chunfu. The tofu she cooked had the taste of a high degree of spicy, and was