Contents
Acknowledgments
Abstract
摘要
Chapter One Introduction-1
1.1 Background and Significance of the Study-1
1.2 Structure of the Thesis-2
Chapter Two Literature Review-3
2.1 Introduction to Skopos Theory-3
2.2 Previous Studies on Food Instruction Translation-4
Chapter Three Analysis on C-E Translation of Food Instruction-5
3.1 Comparison between Chinese and Western Food Instruction-5
3.2 Purposes of Food Instruction Translation-5
3.3 Translation Mistakes of Food Instruction-5
3.3.1 Cultural Translation Mistakes-6
3.3.2 Language Translation Mistakes-6
3.4 Translation Methods-7
3.4.1 Ampilification-7
3.4.2 Omission-9
3.4.3 Borrowing-10
Chapter Four Conclusion-11
References-12
Abstract
With the integration of global economy, especially after China joins the Word Trade Organization, more and more China’s products enter into foreign markets and English instructions of these products become more necessary. English instructions with good quality can not only provide foreign customers with information about a certain product but also increase the customer’s satisfaction and favor to Chinese products. Besides, it can improve the image of Chinese enterprises. Food instruction is a literary form which is practical and full of business value. If the translator only complies with the traditional translation principle and obeys the format and content of the original text, the translated version may not achieve the expected result and even leads to the failure of the sales. Nowadays, there still exist many problems in food instructions translation, and the research on it still can’t satisfy the need of people.
This article discusses the translation of food instructions with abundant examples from the perspective of German skopos theory. The writer proposes several translation methods as amplification, omission, and borrowing, hoping to offer some help for Chinese food to enter the international market.
Keywords: food instruction translation；skopos theory；C-E translation
