中式菜名的英译探析

随着经济全球化的发展，中西方之间的饮食文化交流不可避免的变得越来越重要。将菜名所包含的信息准确无误地传达顾客尤为重要。在这篇论文当中，作者尝试用尤金•奈达的功能对等理论来研究中式菜名的英译，目的在于提升中式菜名翻译的质量，以及将中国饮食文化推向全球。第一章简要说明作者采用功能对等理论来翻译中式菜名的原因。第二章作者将阐释中国饮食文化的基本知识以及现在的中式菜名英译过程中存在的一些问题。第三章主要介绍本文中式菜名翻译的理论基础，即奈达的功能对等翻译理论。第四章分析了在奈达的功能对等理论的指导下中式菜名的翻译的具体方法。最后一章是对本论文所讨论的内容的总结。

关键词： 功能对等理论；中式菜名；翻译方法

Abstract

    With the globalization of economy, it has been evident that the exchange of food and cuisine culture between China and the West gets more and more important. It is significant to convey accurate information to the customer. In this thesis, the author attempts to introduce Eugene A. Nida’s functional equivalence theory into the research of translation of Chinese dish names, aiming to improve translation efficiency and promote Chinese food culture throughout the globe. Chapter One is a brief introduction of the reasons why the author chooses Functional Equivalence theory in Chinese dish name translation. Chapter two elaborates on the basis knowledge about Chinese catering culture and problems in the existing English translation of Chinese dishes . In Chapter Three, Eugene A. Nida’s functional equivalence theory is presented as the theoretical basis. Chapter Four concerns the application of Nida’s functional equivalence Theory in Chinese dish names rendering. The last Chapter is the conclusion, which presents a clear sketch of what has been discussed in this thesis.

Key Words: Functional Equivalence Theory; Chinese dish names; translation techniques

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