A study on English translation of Chinese menu from a cultural perspective开题报告

1. 研究目的与意义

With the rapid development of economy, China has been playing an active role in the international society. It is well known that the G20 Summit were held in Hangzhou this year. Consequently, more and more foreigners are interested in this eastern country and look forward to visiting here. Chinese cuisine has enjoyed a reputation because of the delicate food it produces throughout the world. To introduce our cuisine culture to visitors to China and to the outside world is an important task for English learners and translators as well. However, inappropriate translation of a dish name may cause puzzlement andeven embarrassment. At present, some problems still exist in C-E menutranslation. It is time to correct these translation mistakes and enhance the quality of C-E menu translation in order to facilitate the spreading of Chinesefood culture to the English-speaking countries. Therefore, the research on C-E menu translation is of great significance in modern society.

2. 研究内容和预期目标

There are several problems in C-E translation of menus. First, one dish name has many translations. Second, unsuitable translation methods. Some translators wrongly select the literal translation and the free translation. Third, confusing translations or too complex translations. Current menu translations didn#8217;t consider about cultural elements on translation, which will give rise to misunderstandings. This research will evaluates a number of typical examples of Chinese dishes, analyse the principles, and proposes some techniques for their translation. In this essay, the author will employ the cultural turn theory to undertake a systematic exploration of English translation of Chinese menu in order to solve these problems.

3. 国内外研究现状

Some scholars regard translation as an intercultural communicative action. Nida (1993:147) also stresses the cultural background in translation, #8220;The role of language within a culture and the influence of the culture on the meaning of words and idioms are so pervasive that scarcely any text can be adequately understood without careful consideration of its cultural background.#8221; Nord Christiane (2001) uses #8220;intercultural communication#8221; as a substitute for the term #8220;translation#8221;. Andre Lefevere (1990) views translation as #8220;acculturation#8221; and R.Daniel Shaw (1988) even creates the term #8220;transculturation#8221;. Translation is no longer only regarded as a code-switching process; it is also viewed as an intercultural communication, which means cultural element has to be considered in the process of translation. There are some Chinese scholars and researchers who took the cultural factors into consideration while studying the English translation of Chinese dish names. Liu Ping (2003:18-20) insisted that translating dish name is an activity of cross-cultural communication, and translators have to be bilingual and bicultural specialists so as not to make foreigners misunderstand the translated dish name. According to Mu Liantao (2005), food name translation is to achieve successful communication and cultural exchange. He suggested researching on the English translation of Chinese dish names from the cultural perspective. Cultural translation theory focuses not only on the translation methods but also on the explanation of its cultural background. Yu Qingqing (2009:53-56) proposed that translators should be familiar with the cultural differences between China and the West, and be acquainted with the cultural connotations implied in the Chinese dish names.Ma Shuxia (2010: 38-39) analyzed the translation strategies of the book The English Translation of Chinese Menus, and probed into the significance of the Chinese menu translation from a cultural angle. Wu Lingling (2010: 49-50) saw the translation of Chinese food names as a kind of intercultural communication activity. When translating Chinese dish names, translators should possess strong intercultural awareness and take cultural differences into account.

4. 计划与进度安排

2022年11月30日前--开题报告2022年12底 --完成资料整理2022年2月底--完成初稿2022年3月底--完成论文修改，定稿，外文文献翻译工作Outline:1.Introduction2.literature review2.1 previous studies2.2 the history of literal translation and free translation2.3 cultural turn theory 2.3.1 the influence of cultural elements on translation 2.3.2 translation goes in special cultural environment3.English and Chinese cuisine culture and translatability of Chinese menu3.1 English-speaking countries cuisine culture3.2 Chinese cuisine culture3.2.1 characteristics of Chinese cuisine culture3.2.2 types of Chinese cuisine3.3 differences between two kinds of cuisine3.4 translatability of Chinese menu4.principles for translation and problems in C-E menu translation4.1 principles for translation4.2 problems in C-E menu translation4.2.1 problems4.2.2 causes5.suggested methods for C-E menu translation 5.1 methods concerning literal translation5.2 methods concerning free translation6. conclusion

5. 参考文献

Bassnett, SusanLefevere, Andre. (1990) Translation, History and Culture. London：Cassell.Chang K.C.(ed.) (1997). Food in Chinese Culture: Anthropological and Historical Perspective. New York: The VailBallou Press Inc.David, Katan. (2004). Translating Cultures: An Introduction for Translators, Interpreters and Mediators. Shanghai: Shanghai Foreign Language Education Press.Nida Eugene A, Taber Charles R. (1982) The Theory and Practice of Translation. New York: Brill Academic PubNord, Christiane. (2001) Translating as a purposeful activity. Shanghai: Shanghai Foreign Education Press李建伟. (2009) 中文菜名英译的文化视角. 吉林:吉林大学刘洁. (2010) 从接受理论谈中式菜肴名称的英译. 苏州:苏州大学 刘清波. (2003) 中式菜名英译的技巧和原则.上海:中国科技翻译穆连涛. (2005) 从文化角度谈中菜英译. 苏州:苏州大学乔楠. (2011). A Study of C-E Menu Translation from the Perspective of Intercultural Communication. 西安: 西安外国语大学