Abstract

A country’s cuisine, especially the name of dishes, belonging to culinary culture, is a part of a nation’s splendid culture. Our country has history and civilization of 5ooo years which is composed of 56 ethnic groups. Each region has its characteristics and rich culinary culture. The stresses on “color, aroma, taste and appearance” are one of the contributors that the Chinese food is popular all over the world. Not only in Europe and America region, but also in Africa countries, there are many Chinese restaurants. The Chinese cuisine is various with vivid names, even many cuisines imply Chinese culture. In view of the diversity of culture between China and western countries, also the transmission of Chinese culture to other countries, the translation of Chinese cuisine becomes an arduous task in translation area for us to deal with. The accurate translation of dishes is important for the promotion of multicultural communication, as well as economic exchanges. This paper begins with a brief introduction to Chinese cuisine including recent researches and classification, focuses on the translation strategies of the name of Chinese cuisine. The paper also expounds Functional Equivalence theory and strategies of alienation and domestication; what’s more, there are discussions about translation techniques based on ingredients or techniques of dishes. All the strategies are proposed to make translation of Chinese cuisine more standard. The most important thing is to spread Chinese culture and foster a good country image with splendid culinary culture.

Key words: Chinese cuisine; translation strategy; Functional Equivalence

Contents

Abstract

摘要

1 Introduction-1

2 Literature review-3

2.1 Existing researches in the translation of Chinese cuisine-3

2.2 Existing Problems in the translation of Chinese cuisine-5

3 The Classification of Chinese Dishes-7

3.1 The major styles of cooking and their features-7

3.2 Techniques used in Chinese cuisine-8

4 The Strategy of the Name of Chinese Cuisine on Translation-10

4.1 The principle Functional Equivalence in the translation of dishes-10

4.2 The strategies used in the translation of dishes-13

4.3 The techniques used in the translation of dishes-14

  4.3.1 The equivalence based on the ingredients-14

 4.3.2 The equivalence based on the taste-15

 4.3.4 The equivalence based on the name of place or person-16

5 Conclusion-17

Bibliography-18

Acknowledgments-19