Contents
Acknowledgments
Abstract
摘要
Chapter One Introduction-1
1.1 Research Background & Significance-1
1.2 Structure of the Thesis-2
Chapter Two Literature Review-3
2.1 Nida’s Theory of Functional Equivalence-3
2.2 Features of Chinese Dish Names-3
2.2.1 Names Based on Cultural Connotations-3
2.2.2 Names Based on Flavor-4
2.2.3 Names According to Places-4
2.2.4 Names Based on Ingredients-4
2.2.5 Names Based on Cooking Methods-4
2.3 Previous Studies on the Translation of Chinese Dish Names-5
Chapter Three Current Problems in Translating Chinese Dish Names-7
3.1 No Equivalence in Content-7
3.2 No Equivalence in Form-8
Chapter Four Suggested Strategies in Translating Chinese Dish Names-10
4.1 Literal Translation-10
4.2 Literal translation+Explanation-10
4.3 Transliteration-11
4.4 Free Translation-11
Chapter Five Conclusion-13
References-14
Abstract
Recently, A bite of China, a well-known TV documentary made by CCTV has become popular around the world. It mainly introduces cuisine throughout China, takes cuisine as the main line with a purpose of making China well-known to the world and spreads Chinese people’s life and their values to the western countries. However, the C-E translation of Chinese dish names doesn’t arise people’s attention. Thus, the main point to be researched in this thesis is how to translate the cultural connotations of Chinese dish names well, trying to achieve the best result of cultural transmission. Under the guidance of Nida’s functional equivalence theory, the author tries to take A bite of China as a case study, and analyzes the translation problems of Chinese dish names in TV documents, so as to probe into the C-E translation methods of Chinese dish names with specific examples.
Keywords: functional equivalence theory Chinese dish names translation strategies
