论文-透过奈达功能对等理论研究中国菜名翻译

AStudyabouttheTranslationofChineseDishesfromthePerspectiveofNida’sFunctionalEquivalenceTheoryAThesisSubmittedtoSchoolofTranslationandInterpretationXXXXXXUniversityInPartialFulfillmentoftheRequirementsFortheDegreeofBachelorofArtsByXXXXUndertheSupervisionofLecturerSongShuxianMay2014iContentsContents…………………………………………………………………….………….…ⅰAbstractinEnglish…………………….…………………………………………..…..…iiiAbstractinChinese………………….………………………….……………………..…ⅳ1.Introduction……………………...……………………………….……………………..12.Literaturereview…………………………………………………………………….....22.1Nida’sConceptofEquivalence…………………………………………………........22.2Nida’sTheoryofFunctionalEquivalence………………………………………........42.3TheInfluenceofNida’sTheoryinChina……………………………………….........53.Chineseandwesternfoodculturedifferences…………………………………….......73.1DifferencesofConcept………………………………………………………........….73.1.1Pan-foodDoctrineandPragmatism…………………………….......................73.1.2OstentationandSimplenes..………………………………………………83.1.3CollectivismandIndividualism………………………………………….93.2DifferencesofFood………………………………………………..…………………93.2.1AppearanceofFood……………………………………………………………93.2.2CookingTechniquesofFood………………………………………………...…93.2.2.1TheRoughProcessingofRawMaterials……….………………...………93.2.2.2DurationandDegreeofHeating………………………………………...103.2.2.3Seasoning……………………………………………………………104.Currenttranslationproblems……………………………...……………104.1OneDishwithDifferentNames……………………………………………………104.2LackofChineseCulturalConnotations……………………………………114.3OverLiteralTranslation………………...……………………………..……………11ii5.C-EChineseDishestranslationstrategies…………………………………..............125.1Transliteration(+Notes)……..……………………………………………………...125.2LiteralTranslationorLiteralTranslation+Notes…………………………………125.3FreeTranslation…………………………………………………………….……….156.Conclusion……………………………………………………………………………16References…………………………………………………………………………18Acknowledgements…………………………………………………………...…....19iiiAbstractChinahasaprofoundsplendidfoodculture,whichenjoysgreatprestigeintheworld.Withtheincreasinglyfrequentexchangeswithothercountries,Chinesefoodcultureattractsextensiveattentionworldwide.SothatthetranslationofChinesedishesbecomesnotonlyadifficultbutalsoasignificanttask.ThispaperattemptstouseEugeneNida’sfunctionalequivalencetheoryasthetheoreticalfoundationtoprobeitsfeasibilityinChinesedishestranslation．Unlikethetraditionaltranslationtheoriesthatmainlystressthecorrespondencebetweenthesourcelanguageandtargetlanguage，Nida’sfunctionalequivalencetheoryemphasizesthetargetreader’sresponse．Nidapointsoutthatinordertoreachtheidealtranslation，it’snecessarytofindtheclosestnaturalequivalence．Thereceptorsofthemessageinthereceptorlanguageshouldrespondtoitinsubstantiallythesamemannerasthereceptorsdidinthesourcelanguage．FunctionalequivalenceisoneofthemostsuitabletranslationtheoriesforChinesedishestranslation．ThethesisintroducesNida’sfunctionalequivalencetheory，itsinfluenceinChina’stranslationtheoryandpractice，thedifferencesbetweenwesternandChinesefoodculture,currenttranslationproblemsandC-EChineseDishestranslationstrategiesundertheguidanceoffunctionalequivalencetheory.KeyWords:Chinesedishes;foodculture;translation;functionalequivalencetheory’strategiesiiv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1AStudyabouttheTranslationofChineseDishesfromNida’sFunctionalEquivalenceTheory1.IntroductionChinahasasplendidfoodculture.Alongwiththeimplementationoftheopenpolicyandreformandtheappearanceofculturaldiversity,itisnecessarytointroduceChina’sfoodculturetotheworld.Howtodoit?ThefirsttaskisthetranslationofChinesefood.Intheprocessofcross-culturalcommunication,goodunderstandingandpropercomprehensionarenotjustatoolforustogetabetterideaaboutthingsfromdifferentculture,butalsothenecessaryweapontoenrichourownculture.Ontheotherhand,ifthetranslationishardtounderstand,itwillcauselotsoftroubleevenconflictsintheprocessofcommunication.Seefromthedevelopmentofstudiesinthisfield,thestudiesoncuisinetranslationinChinacanberoughlyclassifiedinto“theresearchontranslationtheory”and“theresearchonlinguisticcharactersandtranslationskills”.Asforthetranslationtheory,wemainlystudyonthetranslationprincipleorcriteria,andthetheoryisusuallyinsufficient，andyettheresultsareseldomseen.Furthermore,whenitcomestothepastcuisinetranslationinculturalfield,theoutputofChinesecultureisheavilyneglected.SotheculturalstatusofChinafoodhasnotyetbeenretainedinmaximumandeffectivelyspread.TheC-ECuisineTranslation,publishedduringtheBeijingOlympicGamesaswellastheTheStandardC-ECuisineTranslation,publishedduringtheShanghaiExpoprovidesanormforthetranslationofChinesedishes,whichimprovesthesituationsthatmanyofthepastdishnamesaremistranslatedandmix-translated.However,thepurposeofcuisinetranslationistomaketheforeigntravelersknowwhatthedishesare,soifthenameofsomedishesthatarefullofprofound