Abstract

Chinese cuisines has a long history, rich taste and unique styles. It is the crystallization of the development of Chinese cooking for thousands of years. Chinese food culture has become an important messenger of spreading the Chinese culture. However, the first problem that this cultural exchange encounters is translation. The name of Chinese cuisines concentrates on the profound Chinese cooking skills, and local specialties, reflects on the colorful Chinese nation’s food culture. And these also has brought some difficulty to the Chinese dishes of the English translation. Guided by the principle of skopos theory, and started from the function and purpose of Chinese cuisine translation, the paper explores the goals and basic principles of translation of Chinese cuisines and analyses the translation strategies of Chinese cuisines.

Keywords: Chinese cuisines; skopos theory; translation strategies

Contents

Abstract

摘要

1. Introduction-1

2. Literature Review-1

2.1 The definition of skopos theory-1

2.2 The origin and development of skopos theory-2

2.3 The principle of skopos theory-3

3. Applications of Skopos Theory in Chinese Cuisine Translation .-4

3.1 The purpose of Chinese cuisine translation-4

3.2 Fundamentals of Chinese cuisine translation-5

3.3 Problems in Chinese cuisines translation-6

3.4 The characteristics of Chinese cuisines names-7

4. Strategies of Chinese Cuisines Translation from the of Perspective Skopos Theory-8

4.1 Literal translation-8

4.2 Free translation-9

4.3 Transliteration-9

5. Conclusion-10

Works Cited-12