英语本科-从异化与归化的视角看川菜菜名的翻译 毕业论文.docVIP

四川外语学院成都学院Chengdu Institute Sichuan International Studies University 本科毕业论文 题目 （中文） 从异化与归化的视角看川菜菜名的翻译 （外文） The Translation of SiChuan Cuisine from The Aspect of Foreignization and Domesticatoin 系 别 英语翻译系 专 业 英 语 年 级 2009 级 学生姓名 指导教师 结稿日期 四川外语学院成都学院教务处制 年 月 日填 The Translation of SiChuan Cuisine from The Aspect of Foreignization and Domestication Abstract Chinese cuisines are a part of Chinese culture. In China there are eight streams of Chinese cuisine, which are a platform of their local culture. Their names either conclude their ingredients, ways of cooking, or some historical and literary stories. So the names of dishes are windows to show the outside local culture. Sichuan, as a ancient city in Southwest of China, its dishes also a mainstream of Chinese culture. However, for those with typical local color, it’s also difficult for foreigners to understand. So the translation of the dishes plays a very important role in culture communication. Foreignization and domestication are two kinds of translation methods advocated by Venuti. Foreignization pays attention to the source language, which can maintain the local culture. However, domestication prefers the target language, which helps foreigners understand the foreign culture easily. However, both of them can not express the aroma of the dishes well, so in the translation, it’s necessary to join the two methods together. Key words: Sichuan cuisine; domestication; foreignization The Translation of SiChuan Cuisine from The Aspect of Foreignization and Domestication Outline Thesis Statement: The names of Sichuan cuisine are rich in local culture, and the domestication and foreignization can show its cultural content during the translation process. I. Introduction ? A. Purpose ? B. Organization II. Literature Review A. The Relationship Between Translation and Culture B. The Origin of Foreignization and Domestication C. The Definition of Foreignization and Dom