答辩 张婧怡.ppt

Translation of Chinese Receipts and the Differences of Cookery Culture between Chinese and English-speaking Countries中餐菜谱的英译及中西饮食文化差异研究 姓名：张婧怡 学号：11108200219 班级：文法2011（2） Overall Structure Chapter 1 Introduction Chapter 2 Literature Review Chapter 3 Chinese Cuisine Culture Chapter 4 Problems and Principles for English Translation of Chinese Menu Chapter 5 Suggested Translation Techniques for Chinese Dishes Name Chapter 6 Conclusion Introduction Significance of the research The need for the research Chinese cuisine culture bridge China and the West Translation Chinese cooking art Literature Review Definition Theoretical Foundation Culture Language Translation Literal Translation Free Translation Chinese Cuisine Culture Description Characteristic Translatability Problems and Principles for English Translation of Chinese Menu Problems in Chinese menu Translation Causes of the Problem Multiple translations for one dish name Unclear choices of terms Wrong choices of translation methods Problems and Principles for English Translation of Chinese Menu Principle for English Translation of Chinese Menu Comprehending of the Original Dish Names Considering of Culture Elements Transmitting of Aesthetic Values Suggested Translation Techniques for Chinese Dishes Name Literal translation Free translation Transliteration Literal translation 1. Depending on main ingredients Sliced fish with tomato sauce Cole with mushroom Literal translation 2. Depending on cooking methods 3. Depending on shape or taste 4. Depending on person or place names Free translation 1. Explaining 2. Deleting 3. Borrowing 4. Rewriting Transliteration Conclusion we should try our best to translate the refined and graceful menu into English by keeping their original cultural connotations and helping foreigner to appreciate the colorful cultural contents. Meanwhile, we should take into considera