川菜翻译.doc

Undergraduate Thesis The Strategies of Sichuan Food Menu Translation Wu Youhong Superviser：Gao Yang Major：English Student NumberSchool of Foreign Languages and Cultures Southwest University of Science and Technology June, 2009 本科生毕业论文 浅谈川菜菜单翻译策略 伍有洪 指导教师：高阳 专业名称：英语语言文学 学 号 西南科技大学外国语学院 2009年6月 Acknowledgements Throughout the process of writing my thesis, I obtained much help and encouragement from my supervisor Gaoyang and all my respectable teachers in the Foreign Languages College of our University during my four-year collage studies. I have benefited a lot from their meticulous scholarship, great attainment, and patient encouragement. I want take this opportunity to express my sincere thanks to them. Then, I want to express my heartfelt thanks to my dear parents. They worked very hard to raise me up and give me this opportunity to be educated in South West University of Science and Technology. They show me all their love and offer me a great deal of encouragement in the process of writing the paper. I love them endlessly. Finally, I want to acknowledge the contribution of my beloved friends who brought me a lot of happiness during the process of my writing. Abstract Food is the first necessity of people. The culture of the diet was an important part in Chinese history. The menu translation is a very important way to propagate Sichuan food. The goal of translating Sichuan food menu is to let the foreign friends understand Sichuan culture especially Sichuans diet culture. Because there are many characteristics in Sichuan cuisine, translators should know about Sichuan cuisine when they are translating it, such as the cooking method, history and the basic characteristics of the food. So the translation principles run around one word “understand”. The thesis can be divided into four parts; the first part is about the introduction and the research of Sichuan food.