从交际翻译理论看菜名翻译TheTranslaionofDishNamesfromCommunicaiveTranslaionTheory_开题报告

1.1. Research Background 

Reform and opening-up has a history of 40 years, more and more foreigners have come to China and seek for cooperation. Social and cultural exchanges are the most direct between China and foreign countries, closely related to daily culture is the communication of food culture. At the same time, they are increasingly interested in Chinese food. Translation plays a unique and important role in the language of the forerunner of Chinese and foreign food culture exchange. In the fact, this is where culture exchanges are weakest. In today's translation of dishes, disordered, poor accuracy and lack of uniform standards, a dish has many translations. It’s cannot adapt to requirement in the exchange of Chinese and foreign food culture. Bring inconvenience and obstacle to Chinese and foreign diet communication and understanding, this has reached the point of reform and regulation. 

Learning about China food can give us a real taste of Chinese culture. And in today’s catering industry, most of them are communicative translation, but not all the food can revert to the taste facts and describe one’s own character. 

As China's economy has grower, China's impact on the world as grown also. Host the 2008 Olympic Games, Shanghai World Expo 2010, the 2016 Group 20 in Hangzhou, each year many foreign leaders are going to visit China and so on. 

What’s for state banquet? How to promote the state banquet delicacies in the word? And from communicative translation perspective, keep it in plain language is important. 

1.2. Research Object

The thesis aims to carry out a discussion on dishes name translation in Chinese to English translation in the light of communicative translation. With the characteristics of Chinese food culture, and apply communicative translation theory to practice, research and translation of the menu. To solve the current situation of translation confusion and lack of unified standards in the catering industry. To translation of recipes will be raised to a theoretical and systematic level, so as to achieve the ultimate goal for prosperity of Chinese food culture by better translation and the integration. 

2. Literature Review

2.1. Great Changes on studies of dish names translation from Chinese into English.

I hope to have a systematic introduce to the catering industry. Solve the problem of disordered, low accuracy and lack of uniform standards, a dish has many translations.

2.2. The Previous Studies of translation.

About detailed works on translation of Chinese dish names, people seldom do research into it from the view of communicative translation theory. Therefore, my thesis reference mainly comes from the following points: 1. State banquet menu; 2. Chinese literary works from Chinese to English, for example, Chinese novel “Dream of Red Mansions”. 3. Chinese-English Translation on Chinese Western Menu & Cuisine Culture for Li Li Foreign Affair College, Beijing in 2001——It’s provided many reference suggest for my graduation thesis. And so on.

2.3. The Use of Communicative Translation Theory in cultural Translation of dish names. 

On the basis of the general principle, and in view of the menu translation of Chinese food, several categories can be classified according to different perspectives. Basically, the translation in this regard comprises literal translation and free translation from Chinese to English. As to the cultural allusions and background information behind certain dishes, they can supply as a brief supplement following the translation of the dish names.

3. Study of Chinese culinary cultures and habits.

3.1. Translate dish names from the cooking function.

From early men found fire very useful, due the cooked food is more delicious than raw food. At the same time, cooking has been happened. Chinese food is famous for its multitude of cooking methods. Some common cooking methods include pan-fried, fried, sautéed and so on. Many dish names are also translated according to the production method.

3.2. Translate dish names from the art of Chinese cooking.

Chinese food as a whole has certain common features, which are demonstrated on its stress on the four major characteristics of Chinese cuisine, namely color, aroma, taste and for plus another important feature of tool which refers to the bowl or plate used to serve a dish. According to Chinese tradition and culture, cuisine is a special kind of art, reflecting a sense of beauty and harmony in aesthetics. As a result, every detail of Chinese food, including the dishes themselves and other accessories, most be finely made and designed to give customers not only good taste, but a visual enjoyment to arouse their appetite. So translate dish names must have to art of hearting. 

3.3. Translate dish names from culinary habits and matching method to product.

Introduce some interesting cultural anecdotes of food and their origins from which they emanate, including the current names of various food, which are very common and familiar within our daily life but people may be equally oblivious to their histories as they are well informed in their uses. Finally, by connecting the three separate notions of food, culture and names, readers’ understanding can be facilitated and enhanced to the benefit of China-West cross food culture communication.

4. Conclusion

We are going to export of Chinese traditional culture to their countries and promote the mutual exchange and understanding between China and the rest of the word and strengthen the friendship between Chinese people and other people. In this regard, translation concerning food and cuisine culture shoulder great honor and heavy responsibility, and will undoubtedly play an important part and make its due contribution to the overall cause of promoting prosperous exchange and friendship between China and nations. This requires translators to sharpen their tool for translation, to constantly improve their skill and upgrade their ability towards perfection so as to meet higher standards and fulfill the mission of bridging different culture, and facilitating their communication by making full use of the valued instrument of translation. To unify the standard of menu translation is in line with and conducive to China’s globalization drive in a long term.

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