从文化差异角度谈中式菜名的英译_英语设计论文.docVIP

分类号 密 级 编 号 本科生毕业论文 题 目 学 院 外国语学院 专 业 英 语 姓名 班 级 2009级班 学 号 指导教师 提交日期 20.5.25 目 录 论文正文……..….……………………………………… 1-15 附录 毕业论文成绩评定表 答辩小组意见 答辩成绩评分表 论文指导记录 5. 开题报告 On English Translation of Chinese Dishes from the Perspective of Cultural Differences Zhang Ting A thesis Submitted to the School of Foreign Languages and Literature Tianshui Normal University in partial fulfillment of the requirement for the degree of BACHELOR OF ARTS In ENGLISH LANGUAGE Tianshui, Gansu May, 2013 原创性声明 本人郑重声明：本人所呈交的论文是在指导教师的指导下独立进行研究所取得的成果。学位论文中凡是引用他人已经发表或未经发表的成果、数据、观点等均已明确注明出处。除文中已经注明引用的内容外，不包含任何其他个人或集体已经发表或撰写过的科研成果。 本声明的法律责任由本人承担。 论文作者签名： 年 月 日 论文指导教师签名： CONTENTS Abstract: i 摘要 ii Ⅰ. Introduction 1 Ⅱ. Literature Review 2 2.1 Early studies on cultural perspective 2 2.2 Other studies of English translation of Chinese dishes 3 2.3 Summary 4 Ⅲ. Theoretical Foundation of English Translation of Chinese Dishes 4 3.1 Culture and Translation 4 3.1.1 Definition of Culture 4 3.1.2 Definition of Translation 5 3.1.3 The Relation between Culture and Translation 6 3.2 Differences between Chinese and Western Culture 6 3.3 Differences between Chinese and Western Diet Culture 7 3.3.1 Differences in Concepts of Diet 7 3.3.2 Differences in Ways of cooking 8 3.3.3 Differences in Materials of Diet 8 .3.4 Differences in Ways of dining 9 Ⅳ. Principles of English Translation of Chinese Dishes 9 4.1 Pragmatic principle 9 4.2 Concise principle 10 4.3 Cultural conflict avoiding principle 10 Ⅴ. Strategies for English Translation of Chinese Dishes 11 5.1 Literal translation 11 5.2 Liberal translation 12 5.3 Transliteration 13 5.4 Comments adding translation 14 Ⅵ. Conclusion 14 Referenc