Abstract
With the rapid development of Chinese economy and increasingly frequent communication between nations, more and more foreigners come to China to experience Chinese culture and enjoy the delicious Chinese cuisine. In these circumstances the government published Chinese Menu in English Version as standardized translation of Chinese menu for the foreigners who will come to China to understand Chinese cuisine better. This thesis presents a critical approach to the use of functional equivalence theory in translating those Chinese dishes listed in the Menu from the cross-cultural perspective and after examining a lot of examples from the Menu, concludes that functional equivalence theory is not entirely suitable in the translation of Chinese cuisine for some Chinese characteristics inherent in Chinese dishes can not be fully transplanted.
Keywords: functional equivalence; translation; Chinese cuisine; unjustified
Contents
Abstract
摘要
1. Introduction-1
2. Literature Review-2
3. Feasibility of Functional Equivalence in Chinese Menu Translation-2
4. Imperfection in Functional Equivalence of Chinese Menu Translation-5
4.1 Loss of Chinese Connotation-6
4.2 Loss of Chinese Regional Culture-7
4.3 Value Conflict-8
5. Conclusion-10
Works Cited-11
