《菜谱翻译论》word版.doc

Statement of AuthorshipExcept where reference is made in the text of the thesis, this thesis contains no material published elsewhere or extracted in whole or part from a thesis presented by me for another degree or diploma.No other persons work has been used without due acknowledgement in the main text of the thesis.This thesis has not been submitted for the award of any other degree or diploma in my tertiary institution.Signed: Dated: April 28, 2015陇东学院本科生毕业论文诚信声明本人郑重声明：所呈交的本科毕业论文，是本人在指导老师杨靖的指导下，独立进行研究工作所取得的成果，成果不存在知识产权争议，除文中已经注明引用的内容外，本论文不含任何其他个人或集体已经发表或撰写过的作品成果。对本文的研究做出重要贡献的个人和集体均已在文中以明确方式标明。本人完全意识到本声明的法律结果由本人承担。 作者签名： 二O一五年五月十日AcknowledgementsFirst and foremost, I would like to avail myself of the opportunity to express my gratitude to Yang Jing, my tutor, who has taken her precious time off from her tight schedule, reading my thesis carefully and offering me constant encouragement, valuable suggestions and enlightening instructions, which contribute to the completion of my thesis.I would also like to acknowledge my indebtedness to Ji Jianhua and many others who have contributed their time, thoughts, skills and encouragement to this thesis.I am also grateful to She Hongjun, Li Xu and all my friends who have given me generous support and helpful advice in the past few years.Finally, I wish to devote this paper to my beloved family, who have given me life and love, and have been supporting me since 22 years.AbstractThe translation under the guidance of skopos theory regards readers purpose as the theoretical guidance, in the translating process it aims at achieving the intended purpose. The Chinese menu translation focuses on the purpose of translation activity, translation should not only fully consider the understanding ability of the foreign friends, but also achieve the purposes of cross-cultural communication, promoting the Chinese diet, which in turn attracts foreign tourists. However, because the naming of numerous Chinese cuisines is diversiform, single translation strategy does not reflect the extensive and profound Chinese catering culture. Therefore, guided by the skopos theory, this paper in detail introduces a variety of translation strategies, such as, domestication, foreignization, image aided and foot notes, for the purpose of widely spreading Chinese food and Chinese food culture around the world.Key words: skopos theory; translation strategies; Chinese menu; culture摘 要目的论指导下的翻译以译文读者的目的为导向，在翻译过程中要求能够实现译文预期的目的的功能。菜谱翻译是一项目的性很强的活动，翻译不仅要充分考虑到外国友人的接受和理解能力，还要达到介绍推广中国饮食，吸引外国游客的跨文化交流的目的。然而由于中国菜系众多，命名方式多样，单一的翻译策略并不能体现出中国餐饮文化的博大精深。因此，本文以目的论为指导，详细地介绍了在目的论指导下采用多种翻译策略，例如：归化、异化、图片辅助以及脚注从而达到向世界既传播中国饮食也兼顾传播中国饮食文化的目的。关键词：目的论；翻译策略；中国菜谱；文化ivContentsStatement of Authorshipi诚信声明iiAcknowledgementsiiiAbstractiv摘要v1. Introduction11.1 The Background of the Study1 1.2 The Significance of the Study 1 1.3 The Research Questions12. Literature Review.22.1 Studies on the Translation of Chinese Menu22.1.1 Overseas Research Situation22.1.2 Domestic Research Situation2 2.2 Skopos Theory22.2.1 The Definition of Skopos Theory22.2.2 Skopos Theory in Chinese Menu43. Research Methodology4 3.1 The Research Instruments4 3.2 Procedures44. Findings and Data Analyses.4 4.1 Errors Analysis4 4.2 The Characteristics of Food Naming6 4.2.1 The Characteristics of Western Food Naming6 4.2.2 The Characteristics of Chinese Food Naming6 4.3 Translation Principles of Chinese Menu under the Guidance of the Skopos Theory8 5. Discussion .9 5.1 The Translation Strategies of Chinese Menu under the Guidance of the Skopos Theory9 5.2 The Prospect of Chinese Menu Translation116. Conclusion .127. References.13On the English Translation of Chinese Menus from the Perspective of the Skopos TheoryWang HuanSchool of Foreign Languages and Literature, Longdong University1. Introduction 1.1 The Background of the StudyWith the deepening of Chinas reform and opening up, the gradual development of the economy, as well as increasingly frequent foreign exchanges, the translation of Chinese menu becomes especially significant. More and more foreign friends come to China for sightseeing, while appreciating the beautiful scenery; they also search for tasty food in China. Therefore, the dish name is like a label which attracts and helps diners from all over the world. Therefore, better translation of Chinese menu not only attracts foreign diners, but also plays an important role in disseminating Chinese food culture. 1.2 The Significance of the StudyDishes names are an indispensable part of dishes, and they are loaded with business functions and market value. Chinese dishes names are diverse, in general, they can be divided into “realism dishes” and “freehand brushwork” (白靖宇, 2000) in traditional Chinese dishes. Realistic dishes are named according to the dishes of raw material, cooking methods, spices, the way of cutting, taste, and some dishes are named after its birthplace or named after people. Freehand brushwork type is related to the legend allusions or the symbol in the poetry, some dishes are named according to the shape, color and so on, put it another way, by using the method of analogy to name. Therefore, to a great extent, the translation of Chinese dishes helps spread the Chinese culture, and plays a decisive role in the status of Chinese food culture in the world. 1.3 The Research QuestionsThe main research question of this paper is how to apply the skopos theory to the translation of the Chinese recipes. Aiming at this problem, the first thing is to classify the Chinese recipes, then to elaborate on the skopos theory, and finally to translate in the actual case by using skopos theory.2. Literature Review 2.1 Studies on the Translation of Chinese Menu 2.1.1 Studies AbroadBased on the purpose of translation behavior, skopos theory is a kind of translation theory put forward by the German functionalist translators, Reiss, Vermeer and Nord. The core principle of skopos theory is “objective criteria”, and any translation behavior is decided by the purpose of translation.In western recipe, simply listing the name, then marking the main and auxiliary materials and cooking methods can give person a kind of practical sense. For example, roast beef, fish and chips, these names just reflect their cooking methods.2.1.2 Studies in ChinaIn the context Skopos Theory and Translation Method (Zhang Jinlan, 2004), Zhang lists the literal translation of Lu Xun and Yan Fus liberal translation in the theory of natural selection. She stressed to use the specific method according to the specific purpose, and then she further illustrated that method of translation depends on purpose of translation by using Shakespeares drama translated by Bian Zhilin and Zhu Shenghao.In the article Translation of Chinese Dish Name: A Perspective of Skopos Theory (Wen Yue-e, 2008), she put forward that menu translation should conform to the skopos theory, refer to the characteristics of Chinese menu, use the method of literal translation, liberal translation, literal translation and interpretation methods to translate Chinese recipes.Yuan Shuai, (Yuan Shuai, 2011) in her thesis, On the translation of Chinese menu from the perspective of skopos theory, according to the skopos theory, she used different translation methods to different dishes, and listed the different dishes to illustrate the importance of skopos theory. For example, “麻婆豆腐”, in the beginning, it was translated as “Beancurd made by a pock-marked woman”, but it did not cause customers interest, finally, it was translated as “Mapo Tofu (Tofu of Chilly Flavor)”, this kind of translation not only reach the purpose of translation, but also express the meaning of food. 2.2 Skopos Theory 2.2.1 The Definition of Skopos Theory According to Vermeer, “Translation is a form of translational action based on a source text” (Nord, 2001:11). Thus, Skopos is a theory of purposeful action, and ”one of the most important factors determining the purpose of a translation is the addressee, who is the intended receiver or audience of the target text with their culture-specific world-knowledge, their expectations and their communicative needs”(Nord, 2001:12).In Vermeers Skopos, “statues of the source is clearly much lower”(Nord, 2001:12). And “Vermeer regards it as an offer of information that is partly or wholly turned into an offer of information for the target audience” (Nord, 2001:12). Vermeer breaks through “Equivalence” which focuses on the source language. He sets the purpose of text as the first criterion of translation process and creates Skopos Theory based on activity theory. Skopos Theory holds that translation is an intercultural communication activity with definite purposes and intentions based on the source text under the effects of translator. Tan thought that any act has a purpose. The main view of this functional approach is that it is not the source text that determines the translation process, but the expected function of the target text that determines the translation process. Thus translation is guided by purposes. Before the start of any translation, one must first figure out what the purpose is, or the translation cannot carry out.“Skopos is the Greek word for aim or purpose and was introduced into translation theory in the 1970s by Hans J. Vermeer as a technical term for the purpose of a translation and of the action of translating” (Mundy:2001:79). Skopos Theory centers on the aim of the translations which determine the translation methods and strategies that are to be employed in order to produce a real functionally appropriate result.“Skopos is a significant concept in skopos theory. The concept actually includes three aspects:(1) From the perspective of translation process, that is the purpose of translation process;(2) Translation results, translators should focus on translation text-functions of the target text;(3) Translation methods, that is intentions of the used methods.”(李芙蓉, 2012: 26)“Generally, Skopos refers to the communicative skopos of the translation activities”(李芙蓉, 2012: 27). Vermeer thinks that translation is not only an activity of human, but also an act with purposes. In the process of translation, according to the requirements of audience, the information provided should be combined with the skopos of the translations and the special circumstances of the target audience, only in this way can the target text fulfill its readers expectations and can be the ideal translated version from the perspective of skopos theory. 2.2.2 Skopos Theory in Chinese MenuThere are various modes in naming, for example, some recipes have been named according to the cooking process; some have been named according to the place that food comes from; some have been named according to the name of cook; and also some have been named in accordance with the cultural allusions. And there are eight major Chinese cuisines, as dishes are innumerable, dishes naming is irregular, which has brought great difficulty to translation work. Teleological view hold that translation methods and translation strategy are determined by the purpose of translation. According to this view, the translation of Chinese menu should focus on the readers, and find the most suitable and acceptable way for readers to appreciate.3. Research Methodology 3.1 The Research InstrumentsThis paper adopts literature reading method to collect data, and analyzes the data by using the case study method and comparative research method. 3.2 ProceduresFirst of all, using the electronic reading room to download the relevant papers, documents on menu translation; second, analyzing the papers, especially literature and research method on what is important in the process of innovation and research; third, finding out aspects that have not been explored in these papers and documents on the menu translation; finally, deciding the study direction of the paper.4. Findings and Data Analyses 4.1 Errors AnalysisIn the early traditional concept of translation, “equivalence principle” is almost the highest standards for all the pursuit of translation. There are many examples of Chinese food translation, but most of them are poor in accuracy. If translation has errors, it will make jokes, even make people feel sick. Such as, “红烧狮子头” translated as “Fried lions head”, “童子鸡” translated as “Chicken without sexual life”, “麻婆豆腐” translated as “Tofu made by woman with freckles”. In general, there mainly exist the following problems in translation.a.) More TranslationsOne dish has a variety of translation methods, which makes foreign friends mistake that there are a few different dishes when they order, which is unfavorable to the development of Chinese food culture and has brought barriers to the cultural communication between China and the world. Such as, “宫保鸡丁” has many translations: chicken cubes with peanuts in hot sauce; chicken cubes with peanuts; Palace Teachers diced chicken with chili and peanuts; stir-fried chicken with dried red pepper; Stir Fried Kung Pao Chicken with Chili Pepper and Cashew Nuts; Fried Diced Chicken in Sichuan style. Now in Beijings English translations for Chinese menu discussion is Kung Pao Chicken.b.) Lack of Chinese CultureSome dishes with Chinese characteristics in the translation, translators should consider whether foreigners understand the meaning of the Chinese food. Due to the difference of geography and diet culture, most translations are not standard, some dishes regardless of cultural allusions, adopted literal translation method. For instance, “红烧狮子头” translated as “Fried lions head”, Guangdong famous dish “龙虎斗” has another name “豹狸烩三蛇”, some translators directly translated as “Dragon and tiger fight”, “叫花鸡” translated as “Beggars chicken”, when see “beggar” at the dinner table, the word will make foreign friends do not feel very well. And another example, “霸王别姬” translated as “Broiled chicken cutlets with turtle”, “蚂蚁上树” translated as “Rice noodles with minced pork”, these translations literally translated the materials of food, but it is difficult to convey the unique Chinese culture.c.) More LiteralSome of the translations are almost entirely in accordance with the literal translation. Such as, in a hotel “四喜丸子” is translated as “Four glad meatballs”, “猴魁茶” translated to “Number one monkey-tea”, “夫妻肺片” translated to “Husband and wifes lung-slice”, “回锅肉” translated to “Double cooked pork slices”, “火爆腰花” translated to “Pork flower”and so on.China pays attention to the food culture, but the purpose of Chinese food translation is for foreigners who do not know Chinese culture to order the dishes, the Chinese food translation plays an important role in the spreading of the Chinese diet culture, the culture origin is a huge obstacle to the menu translation. In the translation of Chinese menu, translators often meet “untranslatability” phenomenon. 4.2 The Characteristics of Food Naming 4.2.1 The Characteristics of Western Food Naming Western-style food relatively is realistic, the basic dishes are name after the name of the ingredients and cooking methods, western-style dishes naming principles can be divided into four categories. a.) Place names and ingredients. Such as, fish and chips the British way, Kangaroo tail soup, Scotch mutton broth, California salad and American soup and so on. b.) Cooking methods and ingredients. Such as, White stewed fish, Sliced smoked salmon, Roast beef slices, Grilled flatfish and Stewed ox tail, Fried fish cakes with lemon, Cheese bakes fish, Braised mutton in butter, Fried shrimp or fish on toast, Roasted wood cock on toast and Baked pomfret in butter and so on. c.) Only the ingredients. Such as, Veal sausage, Hot cakes with syrup, Mixed old meat, Sliced tomato salad, Triple-decker sandwich and Pig feet salad and so on. 4.2.2 The Characteristics of Chinese Food Naming Chinese food culture is broad and profound, Chinese food dishes are rich and colorful, and Chinese cooking methods are also various. According to these characteristics, Chinese food naming could be divided into four aspects: main materials, cooking methods, taste, people or place name. a.) The Name Beginning with the Main Materials Such as “白灵菇扣鸭掌”, “冰梅凉瓜”, “陈皮兔肉”, “皮蛋豆腐”, etc, these dishes are named by the main raw material, can directly adopt the method of literal translation, so foreigners will understand that they want to eat is made by what kind of material when they order. Translation not only is faithful to the original but also is easy to accept for the readers, achieving the translation purpose very well.白灵菇扣鸭掌 Mushroom with Duck Webs冰梅凉瓜 Bitter Gourd in Plum Sauce陈皮兔肉 Rabbit Meat with