Abstract
With the increasing development of culture communication between China and other foreign countries, a growing group of people have been started to pay more attention to Chinese traditional food culture. Huaiyang Cuisine, which is ranked as the first of China’s eight big cuisines, is naturally an inseparable part of Chinese traditional food culture. When it comes to a state banquet, Huaiyang Cuisine is often serves as the first choice for international dignitaries. Consequently, with the intention to better spread Chinese traditional food culture, the translation of Huaiyang Cuisine names becomes the fatal point. Based on Liu Zhongde’s translation strategy of Faithfulness, Expressiveness and Closeness, this thesis combines the three aspects of his theory with the translation methods of Huaiyang Cuisine names, aims to provide a better understanding about Huaiyang Cuisine to the target receivers and improve the international reputation of its culture.
Keywords: Huaiyang Cuisine; Faithfulness, Expressiveness and Closeness; translation strategy
Contents
Abstract
摘要
1. Introduction-1
2. Literature Review-2
3. Existing Problems in Translation of Huaiyang Cuisine-3
3.1 Some common problems-3
3.2 Some culture-related problems-4
4. Liu Zhongde’s Three Principles-5
4.1 Introduction of Faithfulness, Expressiveness and Closeness-5
4.2 Feasibility of analyzing Huaiyang Cuisine names-5
5. Translation Methods under Liu’s Three Principles-5
5.1 Literal translation-6
5.2 Liberal translation-7
5.3 Transliteration-9
5.4 Annotation-10
5.5 Quotation-10
6. Conclusion-11
Works Cited-12
