Abstract
In China’s communication with rest of the world, Chinese cuisines have increasingly been playing a crucial role. Due to cultural differences among different countries, translation of Chinese cuisines is not so easy. Starting from the causes behind English mistranslation of Chinese cuisine and problems existing in English translation of Chinese cuisine, this dissertation raises discussion from some perspectives such as approaches in translation of Chinese menus like free translation, literal translation, transliteration and translation principles, aiming to achieve truthfulness, simplication, accuracy and standardization.
Keywords: Menu Translation Mistranslation Translation Approaches
Translation Principles
Contents
Abstract..........................................................................................................................I
Contents.........................................................................................................................I
Introduction...................................................................................................................2
1.Causes Behind English Mistranslation of Chinese Cuisine.......................................4
1.1 Cultural Differences between Regions.........................................................4
1.1.1 Cuisine Names & Cultural Elements....................................................4
1.2 Differences in Cooking Technique..................................................................5
1.2.1 Unique Charm of Chinese Foods..........................................................5
2. Methods in English Translation of Chinese Cuisines................................................5
2.1 Pinyin Transliteration.......................................................................................5
2.2 Literal Translation............................................................................................6
2.3 Nonsensical Free Translation...........................................................................6
3. Strategies in English Translation of Chinese Cuisines...........................................6
3.1 Literal Translation & Free Translation............................................................7
3.1.1 Transliteration & Literal Translation.................................................7
3.1.2 Literal Translation.............................................................................8
3.1.3 Literal Translation for Cusines Names for Raw Materials................8
3.2 Free Translation...............................................................................................9
3.3 Transliteration...............................................................................................9
3.4 Transliteration + Free Translation....................................................................9
3.5 Conversion.....................................................................................................10
3.6 Correct Translation of Cooking Methods......................................................10
4. Principles in English Translation of Chinese Cuisines............................................11
4.1 Reasonably Restoration of the Cuisines’ “Own Appearance”.......................11
4.2 Focusing on Cultural Characteristics of the Cuisines....................................12
5. Naming of the Chinese Cuisines..............................................................................13
5.1 Realistic Naming....................................................................................................13
5.2 Realistic & Imaginary Method of Translation.......................................................13
5.3 Artistic Naming......................................................................................................13
6.Conclusion................................................................................................................14
Reference.....................................................................................................................14
