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菜名翻译论文知网

With China's accession to the WTO and foreign relations activities have increased, and the restaurant industry to the world are faced with this problem. Therefore, we, as the restaurant industry practitioners, more or less understand the point of eating English, it is very necessary. Food including professional English language daily conversation, cooking technical terms in English and Chinese food menu, and so on, and this is particularly so with a Chinese food menu in English is most common. Chinese food to the menu translated into English, Chinese food dishes on-come to understand the composition and method of naming. Chinese food dishes are normally the name of raw materials, cooking method, the color flavor-shaped dishes, dishes such as birthplace of the founder or form. This reflects the contents and characteristics of the dishes named method called realism of the nomenclature, in addition to reflecting the Enjoyable dishes profound meaning of nomenclature. Due to the differences in Chinese and English major, we have Chinese food dishes in the Chinese translated into English by the time should be used realism of the nomenclature, as far as possible, dishes of raw materials, cooking, dishes, such as the flavor-translated to allow guests clear. One, dubbed the beginning of the translation method 1 � introduced dishes of raw and auxiliary materials: Formula: Hain (shape) + (with) Excipients Example: Almond Chicken Little chicken cubes with almond Beef tofu beef with beancurd Tomato Spread Scrambled egg with to tomato 2 � introduced the ingredient and flavoring dishes: Formula: Hain (shape) + (with, in) parsley Example: mustard pork duck webs with mustard sauce Frying chicken chicken in Scallion oil Rice wine sauce fish rolls with rice wine Second, to the beginning of the cooking method of translation method 1 � introduced dishes and the cooking method dubbed: Formula: Cook method + ingredient (SHAPE) Examples: soft fried cut soft-fried pork fillet Cooked roast suckling pig Speculation eel - Stir-fried eel slices 2 � Act introduced dishes and the cooking ingredient, supplies Formula: Cook method + ingredient (shape) + (with) Excipients Aberdeen ginger chicken, braised chicken fillet with tender ginger 3 � Cook on the dishes, ingredient and flavor: Formula: Cook method + ingredient (shape) + (with, in) parsley Example: stewed beef braised beef with brown sauce Remove pork fried shredded pork with Sweet and sour sauce Boiled pork stewed pig hoof in clean soup Third, shape or taste to the beginning of the translation method 1 � on the shape of dishes (taste) and the ingredient, supplies Formula: shape (taste) + ingredient + (with) Excipients Example: from a sesame crisp chicken with sesame chicken Chenpi rabbit small diced rabbit with orange peel At the center of chicken-Sliced chicken with seasonal vegetables 2 � introduced dishes taste, cooking method and ingredient Formula: Cook method taste + + ingredient Example: fried ribs crisp fried spareribs Soft-boiled fish tender stewed fish Stuffed chicken fragrant fried chicken 3 � on the shape of dishes (taste), the ingredient and flavoring Formula: shape (taste) + ingredient + (with) parsley Example: Chefs fish sliced fish with tomato sauce Law Ma chicken cutlets chicken with hot pepper Crispy shrimp rice wine crisp shrimps with rice wine sauce Fourth, the names or place names beginning with the translation method 1 � introduced dishes founder (birthplace) and the ingredient Formula: names (names) + ingredient Example: Ma Ma Po beancurd Great tofu Sichuan dumplings Sichuan boiled dumpling 2 � introduced dishes founder (birthplace), Cook law and Hain Formula: names (names) + + ingredient cooking method Example: Dongpo far elbow DongPo stewed pork joint Beijing roast duck Roast Beijing Duck Chinese food dishes in the process of translation into English, we can use a variety of different methods, and each dish can start from different angles translation. For example, Sichuan in the "strange" Several features are the following translation: 1. Sauteed chicken cubes with peanuts 2. Gongbao chicken cubes 3. Diced chicken with chilli and peanuts Clearly, the English translation of Chinese food dishes is flexible. As we used in the translation of the final method which can be used according to his or her specific situation and 好了上一句不是哦西西

With China's accession to the WTO and foreign relations activities have increased, and the restaurant industry to the world are faced with this problem. Therefore, we, as the restaurant industry practitioners, more or less understand the point of eating English, it is very necessary. Food including professional English language daily conversation, cooking technical terms in English and Chinese food menu, and so on, and this is particularly so with a Chinese food menu in English is most common. Chinese food to the menu translated into English, Chinese food dishes on-come to understand the composition and method of naming. Chinese food dishes are normally the name of raw materials, cooking method, the color flavor-shaped dishes, dishes such as birthplace of the founder or form. This reflects the contents and characteristics of the dishes named method called realism of the nomenclature, in addition to reflecting the Enjoyable dishes profound meaning of nomenclature. Due to the differences in Chinese and English major, we have Chinese food dishes in the Chinese translated into English by the time should be used realism of the nomenclature, as far as possible, dishes of raw materials, cooking, dishes, such as the flavor-translated to allow guests clear. One, dubbed the beginning of the translation method 1 � introduced dishes of raw and auxiliary materials: Formula: Hain (shape) + (with) Excipients Example: Almond Chicken Little chicken cubes with almond Beef tofu beef with beancurd Tomato Spread Scrambled egg with to tomato 2 � introduced the ingredient and flavoring dishes: Formula: Hain (shape) + (with, in) parsley Example: mustard pork duck webs with mustard sauce Frying chicken chicken in Scallion oil Rice wine sauce fish rolls with rice wine Second, to the beginning of the cooking method of translation method 1 � introduced dishes and the cooking method dubbed: Formula: Cook method + ingredient (SHAPE) Examples: soft fried cut soft-fried pork fillet Cooked roast suckling pig Speculation eel - Stir-fried eel slices 2 � Act introduced dishes and the cooking ingredient, supplies Formula: Cook method + ingredient (shape) + (with) Excipients Aberdeen ginger chicken, braised chicken fillet with tender ginger 3 � Cook on the dishes, ingredient and flavor: Formula: Cook method + ingredient (shape) + (with, in) parsley Example: stewed beef braised beef with brown sauce Remove pork fried shredded pork with Sweet and sour sauce Boiled pork stewed pig hoof in clean soup Third, shape or taste to the beginning of the translation method 1 � on the shape of dishes (taste) and the ingredient, supplies Formula: shape (taste) + ingredient + (with) Excipients Example: from a sesame crisp chicken with sesame chicken Chenpi rabbit small diced rabbit with orange peel At the center of chicken-Sliced chicken with seasonal vegetables 2 � introduced dishes taste, cooking method and ingredient Formula: Cook method taste + + ingredient Example: fried ribs crisp fried spareribs Soft-boiled fish tender stewed fish Stuffed chicken fragrant fried chicken 3 � on the shape of dishes (taste), the ingredient and flavoring Formula: shape (taste) + ingredient + (with) parsley Example: Chefs fish sliced fish with tomato sauce Law Ma chicken cutlets chicken with hot pepper Crispy shrimp rice wine crisp shrimps with rice wine sauce Fourth, the names or place names beginning with the translation method 1 � introduced dishes founder (birthplace) and the ingredient Formula: names (names) + ingredient Example: Ma Ma Po beancurd Great tofu Sichuan dumplings Sichuan boiled dumpling 2 � introduced dishes founder (birthplace), Cook law and Hain Formula: names (names) + + ingredient cooking method Example: Dongpo far elbow DongPo stewed pork joint Beijing roast duck Roast Beijing Duck Chinese food dishes in the process of translation into English, we can use a variety of different methods, and each dish can start from different angles translation. For example, Sichuan in the "strange" Several features are the following translation: 1. Sauteed chicken cubes with peanuts 2. Gongbao chicken cubes 3. Diced chicken with chilli and peanuts Clearly, the English translation of Chinese food dishes is flexible. As we used in the translation of the final method which can be used according to his or her specific situation and determined.

你好这是我学校图书馆网站黄忠廉. 变译理论[M] . 中国对外翻译出版公司,2002任津升. 进一步谈谈中国菜的英译[J],中国翻译. 2001 年第6期第56页陈宏微 . 汉英翻译基础[M]:上海外语教育出版社1998年朱虹. 文学翻译:中译英琐谈[J]. 读书,1997年第4期张林 . 旅游资料翻译反映出的文化因素[J],中国翻译. 2000 年第5期饮食文化的翻译我国由于历史和地域的不同,形成众多菜系及佳,代写医学论文在翻译时充分考虑它的中、西文化差异、其原料成份及烹调方法等[7]。(1)、直译:烹饪方法+原料名如:清真桂鱼Steamed Mandarin Fish 、回锅肉Twice-cooked Pork、炖牛肉Stewed Beef 。(2)、音译+释义如:饺子Jiaozi (Chinese-style Ravioli) 、包子Baozi (Stuffed Bun) 、锅贴Guotie (Pot Stickers)。(3)、意译+释义:全家福 Happy Family---A combination of shrimps, pork beef, chicken, lobster and mixed vegetables with brown sauce 、左宗鸡General Tso' Chicken---A mouth watering dish made with large chunks of marinated chicken, sauted with scorched red chili peppers in special, tangy sauce。(4)、音译+意译:稳得福酒楼 Wonderful Restaurant、麻婆豆腐 Bean Curd Sichuan Style、西菀饭店 Xiyuan Hotel。(5)、意译:红烧狮子头Braised Met Ballswith Brawn Sauce、龙虎凤大烩Thick Soup of Snake, Cat and Chicken、红茶Black Tea、棕子Pyramid -shaped Dumpling 、冰糖燕窝 A bird Nest Soup with Rock Sugar。希望对你有帮助 华夏文化与汉英翻译 武汉大学出版社 卢红梅编著2006年5月第一版第六章饮食文化与汉英翻译119页-132页陈小慰.新编实用翻译教程[M] 北京:经济科学出版社2006212页-227页中国烹调方法 刘子孝编著黑龙江科学技术出版社

Joins WTO along with our country and develops foreign relations theactivity to increase day by day, the dining industry also faces ismoving towards world this question. Therefore, we took the diningindustry jobholders, more or less understands a related dining aspectspecialized English, is extremely essential. Dining specialized English mainly includes daily conversationterminology, cooking technology terminology and Chinese meal Englishmenu and so on, but this especially uses by the Chinese meal Englishmenu universally. Must translate the Chinese meal menu English, first understandingChinese meal vegetable constitution and naming method. Chinese mealvegetable usually by the raw material name, boils the system method,the cooked food, cooked food founder or place of origin constitutionand so on color fragrance shape. This kind of reflection cooked foodcontent and the characteristic naming method is called practicalizing命名法, in addition also has the reflection cooked food profoundmeaning enjoyable 命名法. Because Chinese and English difference very big, we in Chinese mealvegetable translates into by Chinese English time, should usepracticalizing 命名法, the cooked food raw material, boils as faras possible the system method, the cooked food taste and so ontranslates, in order to lets the visitor be clear. First, the translation method which begins by the host material 1 introduction cooked food main material and supplementarymaterial: Formula: Main material (shape) + (with) supplementary material Example: Almond diced chicken chicken cubes with almond Beef bean curd beef with beancurd The tomato scrambles eggs Scrambled egg with to tomato 2 introductions cooked foods main material delicious juice: Formula: Main material (shape) + (with, in) taste juice Example: Black mustard duck feet duck webs with mustard sauce Onion oil chicken chicken in Scallion oil The rice acanthocepola krusensternii curls fish rolls withrice wine Second, boils the translation method which the system methodbegins 1 introduction cooked food boils the law and the mainmaterial: Formula: Boils the law + host material (shape) Example: 软炸 fillet soft-fried pork fillet Roasts suckling pig roast suckling pig Fries ricefield eel piece Stir-fried eel slices 2 introductions cooked foods boil the law and the hostmaterial, the supplementary material Formula: Boils the law + host material (shape) + (with) thesupplementary material Young Jiang Shaoji strip braised chicken fillet with tenderginger 3 introductions cooked foods boil the law, the host materialdelicious juice: Formula: Boils the law + host material (shape) + (with, in) the tastejuice Example: Red-roast beef braised beef with brown sauce 鱼香肉丝 fried shredded pork with Sweet and sour sauce Clear cooks pig's feet stewed pig hoof in clean soup Third, the translation method which begins by the shape or thefeeling in the mouth 1 introduction cooked food shape (feeling in the mouth) andhost material, supplementary material Formula: Shape (feeling in the mouth) + host material + (with)supplementary material Example: Sesame seed crisp chicken crisp chicken with sesame Dried orange peel rabbit Ding diced rabbit with orange peel When vegetables chicken piece Sliced chicken with seasonalvegetables 2 introductions cooked foods feeling in the mouth, boils thelaw and the main material Formula: The feeling in the mouth + boils the law + mainmaterial Example: Fragrant crisp spareribs crisp fried spareribs Water 煮嫩 fish tender stewed fish The fragrance fries chicken nugget fragrant fried chicken 3 introductions cooked foods shape (feeling in the mouth),host material delicious juice Formula: Shape (feeling in the mouth) + host material + (with)taste juice Example: Tomato sauce fish fillet sliced fish with tomatosauce Pepper hemp chicken nugget cutlets chicken with hot pepper Yellow wine crisp skin shelled fresh shrimp crisp shrimps withrice wine sauce Fourth, the translation method which begins by the personalname or the geographic name 1 introduction cooked food founder (place of origin) and mainmaterial Formula: Personal name (geographic name) + main material Example: Mapo bean curd Ma Po beancurd Sichuan boiled dumplings Sichuan boiled dumpling 2 introductions cooked foods founder (place of origin), boilsthe law and the main material Formula: The personal name (geographic name) + boils the law +main material Example: Dongpo simmers elbow DongPo stewed pork joint Beijing roast duck Roast Beijing Duck Becomes English in Chinese meal vegetable famous translator inthe process, may use many kinds of different method, moreover eachvegetable all may obtain from the different angle carries on thetranslation. For example, in the Sichuan cuisine "the gongbao chicken"this vegetable has following several kinds to translate the law: chicken cubes with peanuts chicken cubes chicken with chilli and peanuts Thus it can be seen, a Chinese meal vegetable Englandtranslates the method is flexible. Finally uses which method as for usin the translation, then may act according to various people's customand the special details determination.

论文范文菜名翻译论文

于饮食文化的论文: 论饮食文化汉译英中的“意译 论饮食文化汉译英中的 意译” 意译〔摘要〕把中国的饮食文化翻译为英语是一件很复杂的工作。要把饮食文 化,尤其是菜谱忠实地传达出来,要兼顾菜名的“形美、音美、意美”,又要考 虑到西方人的饮食所讲究的内容和实质,同时还需要关注菜肴本身的材料、烹 调方法和人们的饮食文化心理。本文搜集了大量的菜谱英语译名并加以归纳, 总结出中国饮食文化尤其是菜谱汉译英中的“意译”情况。 〔关键词〕菜谱 翻译 “意译” 〔中图分类号〕H315〔文献标识码〕A〔文章编号〕1009-5349(2010) 11-0042-02 引言 民以食为天,饮食是人们日常生活的大事。饮食文化也是世界各族人民文 化中不可缺少的一部分,在各族文化中占有非常重要的地位。在经济全球化的 趋势下,越来越多的外国人到中国来工作,或者跟中国人打交道,而他们也在 不断地了解中国, 学习中国文化。 饮食文化是中国文化中的一个很重要的部分, 很多外国学者及外国游客对此兴趣浓厚。要做好饮食文化的对外宣传,我们首 先就要把我国的菜谱翻译出来、整理成文。大多数中国食谱的命名方式都是“形 美、音美、意美”,让食客看得舒服的同时,还充满着期待。中式菜谱的翻译除 了要求语义对等,还必须注重文化联系,这就要求翻译出来的菜名符合西方人 的文化、语言、价值观等思维。 根据王秀芬在其论文《浅析中式菜谱的文化和翻译》的总结和归纳,我国 的学者把菜名译成英文的常用方法有四种。 (1)写实型命名法。如“烤乳猪”被译为 Roast Piglot,“糖醋排骨”被译为 Spareribs with Sweet and Soysauce” (2)写意型命名法。如“红烧狮子头”被译为 Stewed Meat Balls with Brown Sauce.“芙蓉水晶虾”被译为 Shrimps Cooked with Eggwhite. (3)典故型命名法。如“东坡肉”被译为 Dongpo Braised Pork.“叫花鸡”被译 为 Beggar’s Chicken. (4)以地名、数字命名法。如“北京烤鸭”被译为 Peking Duck.“八宝饭”被译 为 Eight-Jewel Rice Pudding. 这四种菜谱的翻译法基本上都能被外国人所接受。 然而从翻译的方法来说, 许多菜名都采用了意译。 一、意译 意译总是与直译、音译联系在一起的。关于意译,钱歌川在其著作《翻译 漫谈》中是这样定义的:“采用原文大意,或甚至有时候改变原意,依译者自己 的意思写出,结果是不大忠于原文(钱歌川,1980:11)。”在汉译英中,很 多时候,直译会让外国人莫名其妙。 在把中国饮食文化对外宣传的翻译过程中,不管写实型命名法还是典故型 命名法的菜谱,都不可避免地采用意译。 二、中国菜谱的意译 中国的菜谱五花八门, 各具特色。 有的只看菜名就对其做工材料一目了然, 有的则采用历史文化典故,让客人在品菜的同时,感受文化气氛;而有的菜名 确实展示了地方特色和民族风情,有的则采取的是浪漫主义的命名方式,让食 客充满遐想。很多菜名还采用了文化典故、历史事件、成语、俗语、谚语来命 名,这就约束了中国菜名翻译时的直译手法。因为很多时候,直译会让外国人 费解,中国人若是不了解这道菜,也会被英文译文弄得莫名其妙,不知所谓。 所以,在把中国菜名翻译成译文的时候,更应该多采用意译的方法。本文通过 分析、归纳和总结,发现中国菜谱采用意译通常有以下三种。 (一)直译表达不明时,常采用意译把菜谱译出 文化的差异必然导致理解上的困难。不是所有的外国人都有那么好的中文 语言基础和积淀,很多中文说法、词语在我们炎黄子孙看来毫不费劲,但是在 外国人眼里,这些表达可能引起误解,或者让他们在点菜时,因为不理解不了 解而无从下手。直译菜名很多时候并不适合外国人看,因为直译往往会让一样 东西在两种语言中呈现出很大的差异,译文跟原文也许会互不相干或是背道而 驰。因为不是所有的中文词汇都能在英文中找到语义与之对等的单词。或者有 时候找到与之意思相近或者相同的单词,但是这些词不一定可以传达菜名的用 意,因为菜名通常还包含着深厚的文化内涵。这时候,菜名的翻译只能采用意 译,在直译不能确切表达菜名本意的时候,添加成分,以达到解释说明的作用。 如,白饭,如果直译,则为 White Rice,但是中国人说“白饭”,强调的并 非它的颜色而是它的内容,是指单独的米饭,不包括菜或其他配料。所以,为 求更准确地表达出中文“白饭”二字的涵义,译者此时应该舍弃直译而采用意译, “Plain White Rice”,加上 plain 一词,外国人更容易联想到饭本身的材料,有 white 他们也不会想到“黑米饭去”。 又如“凤凰玉米羹”这道菜,中国人大概都知道这道菜中的凤凰并非指一种 鸟,而指的是鸡,称之为凤凰只是为求好听,因为这样命名会让这道菜显得更 有档次。若把其中的“凤凰”译为 phoenix,则让外国人纳闷,因为凤凰仅仅是传 说中的一种鸟,并非真实存在的动物,如果搬到餐桌上来了,让人难以置信。 虽然很多外国人可以在不明真相的情况下点了这道菜,但是上菜时,他们总会 知道这里的“凤凰”的真实身份,或许到时候很多外国食客会觉得失望。所以对 于这道菜,我们可以译为 corn and chicken porridge。 又如“臭豆腐”,有人直译为“Smelly tofu”。这种译法算不上错,因为 Smelly 一词本身就能很确切地描述出臭豆腐的气味特点。但是,很多外国食客也会因 为“Smelly”一词而放弃对此食物的尝试。其实臭豆腐除了臭,也还有香的一面, 闻起来臭,吃起来香,这就是臭豆腐的特点。所以,我们应该采用意译的方法, 把“臭豆腐”译为“stinky tofu”。 (二)结合菜肴所需的主要材料翻译菜名 很多菜谱包含了俗语或习语,而对于俗语、习语的翻译,直译也无法正确 表达其含义,此时多采用意译。然而,对于菜名的翻译,又不能完全等同于单 独的俗语、习语本身的翻译。单独的俗语、习语本身的翻译采用解释、增译等 方法传达其内涵和意思,然而包含俗语、习语的菜名,不仅要求翻译工作者能 够通彻领悟俗语、习语本身的含义,还要注意俗语、习语本身与菜肴之间的紧 密联系。习语、成语做菜名时所反映的文化内涵和历史渊源,比菜名本身更为 重要。此外,翻译人员在翻译时还必须注意把菜肴所需的主要材料表达出来, 但又不能过多剔除习语、成语本身的意蕴。因为如果仅仅传达了成语、俗语等 意思,而忽略菜肴材料的介绍,则会让食客在点菜的时候难以兼顾营养的搭配 和均衡。如果食客只是对菜名好奇而点菜,到时候上的菜全部是肉类,这会让 客人觉得很油腻,整个饭局吃得不够尽兴。同时从营养的角度来说,也是不科 学的。所以,翻译人员在翻译的过程中,不能仅仅把菜名当作是简单的一个词 语来翻译,而应该把菜名与菜肴所需的主要材料结合起来,力求使菜谱的翻译 能够完美、忠实地表达原意。 如,中国有道菜叫“过山峰炖清汤”,如果翻译此菜名时采用直译,则会将 其译为 Guoshan Peak clear soup。对于此译文,不仅外国人看不懂,就连土 生土长的中国人也摸不清这道菜是用什么做的,点了这道菜他们将会品尝到什 么。实际上,这是一道鸡汤。“过山峰”在此当然不可能是一座山峰,也不可能 是山上的某块材料,而是指鸡块本身。为此,我们的翻译工作者把此菜译为 Mountain Peak chicken clear soup。译文既表达了中文原意,又指出了菜肴所 需的材料,同时也不会让外国食客误解 Mountain Peak 在此菜名中的含义。 又如,我们日常生活中常见的一道家常菜“麻婆豆腐”,很多饭馆将其译为 Ma Po’s bean curd。此种译法对于熟悉此菜的中外食客而言是无关紧要的,然 而并非所有的外国食客都了解中国的饮食文化。Ma Po 会被理解为一个人名。 她的豆腐可做菜名,对食客当然具有一定的吸引力,但是这菜毕竟还是豆腐, 不管是谁的牌子,对很多外国食客而言不一定有吸引力,或者说他们并不一定 清楚这个豆腐与其他豆腐的不同之处。但是如果我们采用“意译”的方法,把菜 肴的材料填补上去,说不定可以引发食客的兴趣,刺激其的食欲。“麻婆豆腐” 的特别之处在于它的烹饪所需的配料。所以,我国的翻译工作者也把它译为 “Bean curd with mince and chili oil”。 还有“蚂蚁上树”一菜,单看中文菜名,很多中国食客也会认为是吃蚂蚁, 因为在中国的饮食文化当中,蚂蚁也是可以吃的,也可以泡酒,或是打汤。而 实际上,这道菜是面条跟碎肉末一起烹饪的。煮熟以后,肉末附在面条上,就 如蚂蚁爬到了树上一样。此菜的中文菜名的命名是采用比喻的方法,所以我们 在翻译此菜名时,不可以简单地译为 Ants climbing trees,因为 Ants 会让外国 人食欲尽失。同时,此种译法又不能正确地反映出这道菜的真正内涵,所以把 这个菜名译为 Vermicelli with cpicy minced pork 更受青睐。 (三)意译关注菜肴的烹饪方法 用“意译”翻译出其材料固然好,但是单看材料也不一定就能表达出一道菜 的真正风味,因为同一材料根据不同的刀法和烹调方法可以做出千变万化的多 种佳肴。饮食文化很讲究刀法和烹调方法,如烘(baking)、蒸(steaming)、 煮(boiling)、炸(deepfrying)、剥皮(skinning)、腌制(pickling)、切片 (slicing)、切碎(mingcing)、熏(smoking)等。烹饪方法在食物、菜肴的 制作过程中非常重要,因为它不仅影响了食物的味道,还影响了食物的营养和 口感。所以,在直接翻译菜名材料不能传达菜肴的本质意思的时候,我们可以 采用意译的方法,在意译中注重烹饪方法的翻译。 如“千层饼”被译为“multiple-layer steamed bread”突出了饼的形状, “steamed”又明确了这种饼的烹调方法。 此种译法又让外国食客门路清晰而不至 于会错意点错菜,这比“multiple-layer bread”多了一层“multiple-layer bread”的 意思,而多出的这层意思就是烹饪的方法。“multiple-layer bread”可以让外国食 客明白千层饼的外表和材料,而 steamed 又能让客人了解这道事物的做工程 序。 又如“茄汁鸡脯”这道菜,从菜名就可以看出其材料的主要成分:茄汁和鸡 肉。然而单看菜名,一般食客并不知道其中的制作过程和方法,因为任何人都 很难从菜名中寻究出很明显的答案来。用茄汁和鸡肉混在一起可以做出几个样 式的菜来,而直译这两个材料并不能让客人想象出菜肴的味道。事实上,这里 的鸡肉是油炸过的。熟悉这道菜的真正内容和其烹调方法之后,我们就可以将 其译为“Fried chicken in tomato sauce”。此菜译文突显了烹调方法,又充满了 西方饮食风味,让外国食客倍感亲切。 又如“桶子鸡”,若直译为“Chicken in pail”,则让人误以为此菜为炖品,拿 桶来盛装以求新鲜。事实上,这道菜是干的,跟盐焗鸡差不多,只是这里选用 的鸡为童子鸡。所以,这道菜译为“Spring chicken in salt”时,则会让外国食客 更容易从菜名上最快地获取其所需信息而不影响菜肴文化内涵的传达。 菜谱的翻译有时候让人费心费力,但有时候也可以让人舍繁从简。在很多 大餐馆的菜单上,菜谱旁边大都附上图片。有了图片,食客无需从文字上考虑 太多菜肴所包含的材料。此时,菜谱的翻译尽可以从简,只突出其刀法或者其 烹调方法即可。 如“铁扒比目鱼”,在有图片说明的情况下,我们可将其译为“Grilled Sole”。 在此不需要突出盛装菜肴的器皿,也不需强调此菜为汤类还是干炒类或是其他 的。 三、结语 把中国菜谱翻译成英文,既要兼顾菜名给人留下的特有意象,又要考虑到 西方人的饮食思维和爱好,兼顾菜肴本身的材料、烹调方法和人们的饮食文化 心理。因为文化上的差异,加上翻译中出现的语义上的困难,所以“意译”在菜 谱的翻译中占着非常重要的地位,因为“意译”比直译更能让译者更好地传达中 国的饮食文化,其译文也能更易为外国食客所接受。当然,因为意译本身有时 候也会让译文失去菜名原有的韵味,语言也失去了色调,所以,中国菜谱的翻 译还将是未来长期的研究话题。 【参考文献】 [1]王秀芬.浅析中式菜谱的文化和翻译[J].金华职业技术学院学 报,2001(01). [2]伦淑新.直译与意译浅析[J].中国校外教育(理论),2007(11). [3]钱歌川.翻译漫谈[M].北京:中国对外翻译出版公司,1980. [4]卫虹.短命的意译词语[J].语文研究,1984(01).

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你好这是我学校图书馆网站黄忠廉. 变译理论[M] . 中国对外翻译出版公司,2002任津升. 进一步谈谈中国菜的英译[J],中国翻译. 2001 年第6期第56页陈宏微 . 汉英翻译基础[M]:上海外语教育出版社1998年朱虹. 文学翻译:中译英琐谈[J]. 读书,1997年第4期张林 . 旅游资料翻译反映出的文化因素[J],中国翻译. 2000 年第5期饮食文化的翻译我国由于历史和地域的不同,形成众多菜系及佳,代写医学论文在翻译时充分考虑它的中、西文化差异、其原料成份及烹调方法等[7]。(1)、直译:烹饪方法+原料名如:清真桂鱼Steamed Mandarin Fish 、回锅肉Twice-cooked Pork、炖牛肉Stewed Beef 。(2)、音译+释义如:饺子Jiaozi (Chinese-style Ravioli) 、包子Baozi (Stuffed Bun) 、锅贴Guotie (Pot Stickers)。(3)、意译+释义:全家福 Happy Family---A combination of shrimps, pork beef, chicken, lobster and mixed vegetables with brown sauce 、左宗鸡General Tso' Chicken---A mouth watering dish made with large chunks of marinated chicken, sauted with scorched red chili peppers in special, tangy sauce。(4)、音译+意译:稳得福酒楼 Wonderful Restaurant、麻婆豆腐 Bean Curd Sichuan Style、西菀饭店 Xiyuan Hotel。(5)、意译:红烧狮子头Braised Met Ballswith Brawn Sauce、龙虎凤大烩Thick Soup of Snake, Cat and Chicken、红茶Black Tea、棕子Pyramid -shaped Dumpling 、冰糖燕窝 A bird Nest Soup with Rock Sugar。希望对你有帮助 华夏文化与汉英翻译 武汉大学出版社 卢红梅编著2006年5月第一版第六章饮食文化与汉英翻译119页-132页陈小慰.新编实用翻译教程[M] 北京:经济科学出版社2006212页-227页中国烹调方法 刘子孝编著黑龙江科学技术出版社

菜名翻译的英译研究本科论文

你好这是我学校图书馆网站黄忠廉. 变译理论[M] . 中国对外翻译出版公司,2002任津升. 进一步谈谈中国菜的英译[J],中国翻译. 2001 年第6期第56页陈宏微 . 汉英翻译基础[M]:上海外语教育出版社1998年朱虹. 文学翻译:中译英琐谈[J]. 读书,1997年第4期张林 . 旅游资料翻译反映出的文化因素[J],中国翻译. 2000 年第5期饮食文化的翻译我国由于历史和地域的不同,形成众多菜系及佳,代写医学论文在翻译时充分考虑它的中、西文化差异、其原料成份及烹调方法等[7]。(1)、直译:烹饪方法+原料名如:清真桂鱼Steamed Mandarin Fish 、回锅肉Twice-cooked Pork、炖牛肉Stewed Beef 。(2)、音译+释义如:饺子Jiaozi (Chinese-style Ravioli) 、包子Baozi (Stuffed Bun) 、锅贴Guotie (Pot Stickers)。(3)、意译+释义:全家福 Happy Family---A combination of shrimps, pork beef, chicken, lobster and mixed vegetables with brown sauce 、左宗鸡General Tso' Chicken---A mouth watering dish made with large chunks of marinated chicken, sauted with scorched red chili peppers in special, tangy sauce。(4)、音译+意译:稳得福酒楼 Wonderful Restaurant、麻婆豆腐 Bean Curd Sichuan Style、西菀饭店 Xiyuan Hotel。(5)、意译:红烧狮子头Braised Met Ballswith Brawn Sauce、龙虎凤大烩Thick Soup of Snake, Cat and Chicken、红茶Black Tea、棕子Pyramid -shaped Dumpling 、冰糖燕窝 A bird Nest Soup with Rock Sugar。希望对你有帮助 华夏文化与汉英翻译 武汉大学出版社 卢红梅编著2006年5月第一版第六章饮食文化与汉英翻译119页-132页陈小慰.新编实用翻译教程[M] 北京:经济科学出版社2006212页-227页中国烹调方法 刘子孝编著黑龙江科学技术出版社

今年毕业,求国外的,谢谢各位前辈

中国菜蕴涵并且承载着中国悠久的历史文化,丰富的风俗习惯,及各异的生活方式和思维方式,是中国文化的重要组成部分。随着中外文化交流的不断加强,中国菜的准确翻译变得愈加重要,并引起了社会各界,尤其是翻译界的广泛关注,这使得中国菜单英文翻译的研究取得了有效成果。其中,记者华少君指出,中国菜的翻译难主要是因为不同的地域,气候,制作材料,烹饪方法导致中国菜命名丰富多彩,并且这些菜蕴涵着巨大的社会文化底蕴。所以,“中文菜单的英文翻译必须要体现中国文化的特点,否则菜名所体现的真实意义和文化意义都会丧失殆尽甚至完全并扭曲”,田桂玲说。郁青青和田桂玲都提出了中国菜名的直译、意译和音译。还有张周瑞的功能对等理论,付国伟的目的论,王瑛瑛和张莹的异化和归化理论都提出了一些实用的翻译理论。在郁青青看来,中国菜的翻译必须遵守两大原则,一是要明确中餐菜单的语篇类型和功能,因为菜单英译的预期功能是为广大外国游客在中国的餐馆和酒店用餐时提供便利;二是要达到弘扬民族文化的目的,因此翻译中餐菜单时,不能从主观愿望出发,应该遵循英语语言习惯,参照西餐菜单的特点,让外国客人了解菜单中所包含的文化层次的外在表象。其他的研究内容也基本如上。然而,上述研究以及其他相关文献中,都是对中国菜这个大概念的描述,并没有对具体的一种菜系,如四川菜或者广东菜的深入研究。

请问你找到国外的研究了吗?求求你告诉我吧,不要国内的,我只要一个国外的就行~我要哭了。

中国菜名英文翻译毕业论文

中国传统食品的中英文对照~~~~~~~~~ Ⅰ.中国菜 Chinese Dishes 1.北京烤鸭 roast Beijing duck 2.辣子鸡丁 saute diced chicken with hot peppers 3.宫爆鸡丁 saute diced chicken with peanuts 4.红烧鲤鱼 braised common carp 5.茄汁虾仁 saute fish slices with bamboo shoots 6.涮羊肉 instant boiled sliced mutton 7.糖醋里脊 pork fillets with sweet&sour sauce 8.炒木须肉 saute shredded pork with eggs&black fungus 9.榨菜肉丝汤 pork with Sichuan cabbage soup 10.生炒肚片 saute fish maw slices 11.回锅肉 saute pork in hot sauce 12.糖醋排骨 saute chops with sweet&sour sauce 13.家常豆腐 fride beancurd with sliced pork&pepper 14.醋溜白菜 saute cabbage&pepper in sweet&sour sauce 15.鱼香茄子 saute eggplant with fish flavor 16.麻婆豆腐 stwed beancurd with minced pork in pepper sauce 17.韭菜炒蛋 saute leek sprouts&eggs Ⅱ.面食与糕点 Chinese Pastry&Cooked Wheaten Food 1.肉/鸡丝汤面 noodles in soup with pork/chicken 2.担担面 noodles with sesame paste&pea sprouts 3.龙须面 saute fine noodles with shredded chicken 4.炒米线 saute rice noodles with green bean sprouts 5.杂酱面 soy beans in minced meat&noodles 6.酸辣汤面 noodles in sour pungent soup 7.排骨面 soup noodles with pork rib 8.阳春面 noodles in superior soup 9.凉拌面 cool braised noodles 10.肉包 steamed meat dumpling 11.豆沙包 bean paste dumpling 12.水晶包 stuffde bread with lard&sugar 13.叉烧包 stuffed bread with roast pork 14.水煎包 lightly fried Chinese bread 15.花卷 twist 16.小笼包 steamed small meat dumpling in basket 17.馄饨 ravioli;hun-tun 18.大饼 bannock

中国传统食品的中英文对照~~~~~~~~~ Ⅰ.中国菜 Chinese Dishes 1.北京烤鸭 roast Beijing duck 2.辣子鸡丁 saute diced chicken with hot peppers 3.宫爆鸡丁 saute diced chicken with peanuts 4.红烧鲤鱼 braised common carp 5.茄汁虾仁 saute fish slices with bamboo shoots 6.涮羊肉 instant boiled sliced mutton 7.糖醋里脊 pork fillets with sweet&sour sauce 8.炒木须肉 saute shredded pork with eggs&black fungus 9.榨菜肉丝汤 pork with Sichuan cabbage soup 10.生炒肚片 saute fish maw slices 11.回锅肉 saute pork in hot sauce 12.糖醋排骨 saute chops with sweet&sour sauce 13.家常豆腐 fride beancurd with sliced pork&pepper 14.醋溜白菜 saute cabbage&pepper in sweet&sour sauce 15.鱼香茄子 saute eggplant with fish flavor 16.麻婆豆腐 stwed beancurd with minced pork in pepper sauce 17.韭菜炒蛋 saute leek sprouts&eggs Ⅱ.面食与糕点 Chinese Pastry&Cooked Wheaten Food 1.肉/鸡丝汤面 noodles in soup with pork/chicken 2.担担面 noodles with sesame paste&pea sprouts 3.龙须面 saute fine noodles with shredded chicken 4.炒米线 saute rice noodles with green bean sprouts 5.杂酱面 soy beans in minced meat&noodles 6.酸辣汤面 noodles in sour pungent soup 7.排骨面 soup noodles with pork rib 8.阳春面 noodles in superior soup 9.凉拌面 cool braised noodles 10.肉包 steamed meat dumpling 11.豆沙包 bean paste dumpling 12.水晶包 stuffde bread with lard&sugar 13.叉烧包 stuffed bread with roast pork 14.水煎包 lightly fried Chinese bread 15.花卷 twist 16.小笼包 steamed small meat dumpling in basket 17.馄饨 ravioli;hun-tun 18.大饼 bannock 19.油条 twistde cruller 20.豆腐脑 beancurd jelly 21.茶叶蛋 egg boiled with salt&tea 22.八宝饭 steamed glutinous rice with eight treasures 23.葱油饼 green onion pie 24.黄桥烧饼 crisp short cakes 25.月饼 moon cake 26.酒酿 sweet ferment rice 27.麻花 fried

毕业 论文是高校大学生毕业前必须完成的教学任务,但论文选题工作则是毕业论文管理中的首要环节。下面是我带来的关于英语专业毕业论文选题 文化 的内容,欢迎阅读参考! 英语专业毕业论文选题文化(一) 1. 从拉康的镜像理论看杨克的悲剧根源 2. 从正负值面子理论简析中美面子差异 3. 中国菜名翻译中的文化翻译策略 4. 从旧南方到新南方——斯佳丽·奥哈拉在内战前后的成长历程 5. 探究家乐福公司的 企业文化 :基于其网站内容的文本分析 6. 汉语对 英语写作 词汇的负迁移作用 7. 《美国悲剧》的消费文化分析 8. 从二语习得角度对比分析英语习语学习中的翻译导向模式与文化导向模式 9. 礼貌原则在英文商务信函中的应用 10. 南方哥特式小说特征在《心是孤独的猎手》中的体现 11. 城市公示语的汉译英探索 12. 归化与异化理论在汉语 歇后语 翻译中的应用 13. 《婚礼的成员》中弗兰淇·亚当斯双性同体现象的研究 14. 论《喜福会》中的文化冲突与共存 15. 广告 语言模糊性的语用研究 16. 利用美剧进行 英语听力 自主学习 英语专业毕业论文选题文化(二) 1. 大学生 英语口语 学习动机研究 2. 从文化视角看中国白酒广告 3. 从功能翻译看《围城》英译本中文化信息的传递 4. 对《达罗卫夫人》中克莱丽莎和塞普提默斯形象的研究 5. 公示语汉译英错误及对策探析 6. 探究美国安利公司的企业文化:基于其网站内容的文本分析 7. 运用写长法促进英语写作能力的提高 8. 中美“面子文化”对比分析 9. 英汉恭维语和告别语的对比分析 10. 英汉爱情隐喻的对比研究 11. 新闻英语汉译的翻译技巧浅析 12. 中美家庭文化比较 13. 从文化的角度浅析中美企业 人力资源管理 的差异 14. 华中农业大学英语专业学生高级 英语学习 状况调查 15. 跨文化交际中中西方馈赠礼仪刍议 16. 解读《双城记》中的人道主义思想 17. 论《了不起的盖茨比》中的消费主义 18. 从戴姆勒克莱斯勒事件看文化因素对跨国企业合并的影响 19. 对中美离岸外包过程中跨文化交际案例的分析 英语专业毕业论文选题文化(三) 1. 广告双关语的作用 2. 中美交流思维模式的差异 3. 浅析《灶神之妻》中的多元文化主义 4. 合作原则在英语商务信函中的应用 5. 透过“超女现象” 反思 美国大众文化对中国传统精英文化的影响 6. 浅析《飘》中女主角——斯佳丽女性主义发展的三个阶段 7. 从《绝望主妇》第一、二季看美国社会的平等观 8. 论《名利场》中萨克雷讽刺艺术的运用 9. 《喧哗与骚动》象征意象的分析 10. 当代美国个人主义价值观及其在美剧《超能英雄》中的反映 11. 中世纪西方__文化的繁荣 12. 从译者主体性角度比较Moment in Peking的两中文译本 13. 分析《远大前程》中郝维香小姐悲剧的成因 14. 论英语广告语中面子威胁行为的礼貌补救策略 15. 浅析中英茶文化差异 16. 合作原则的违反在网络聊天语言中的体现 17. 中英文文学作品中传统婚姻观念的对比

中国菜名英文翻译大全如下:

1、各式刺身拼,Sashimi Platter,2、锅贴,Pot Sticker。

3、辣汁脆炸鸡腿,Fried Chicken Legs ( Spicy Hot ),4、鸡沙律,Chicken Salad。

5、酥炸大虾,Fried Prawns,6、酥炸生豪,Fried Oysters。

7、酥炸鲜鱿,Fried Squid,8、海哲分蹄,Smoked Jelly Fish。

9、五香牛展,Special Beef,10、白云凤爪,Chicken Leg。

11、琥珀合桃,House Special Honey Walnuts,12、脆皮春卷,Spring Rolls。

13、蜜汁叉烧,B、B、Q、 Pork,14、花胶鲍鱼火鸭丝羹,Congee Pike Maw With Roast Duck。

15、红烧鸡丝翅,Chicken Shark's Fin Soup,16、竹笙烩生翅,Bamboo Shark Fin Soup。

17、粟米瑶柱羹,Corn with Dry Scallops Soup,18、竹笙海皇羹,Bamboo Seafood Soup。

19、 鸡蓉粟米羹,Corn & Chicken Soup,20、酸辣汤,Hot & Sour Soup。

21、法国海鲜汤,French Style Seafood Soup,22、法国杂菜汤,French Style Vegetable Soup。

23、杂锦云吞汤,Combination Won Ton Soup,24、芥菜肉片咸蛋汤,Mustard Green Salted Egg Soup。

25、火鸭咸蛋芥菜汤,Roast Duck Salt Egg / Mustard Green,26、西湖牛肉羹,West Lake Beef Soup。

27、三丝烩鱼肚,Fish Soup,28、蝴蝶海参羹,Sea Cucumber Soup。

29、四宝豆腐羹,Steam Tofu Soup,30、法式咖喱焗龙虾,French Curry Lobster。

中国菜名翻译毕业论文答辩

翻了好久才搞定,分给我吧。有些不能用英文表示的就用拼音吧Salt and Pepper PeanutSalt peanutsSaline soybeanGarlic Cucumber糖拌TomatoPreserved egg tofuWhite-cut beefWhite cut肚丝Chicken Ham homeVegetables and mushroomsGarlic sugar peaPickled Vegetable soybeanGarlic干丝Garlic MissyPepper干丝Braised bamboo shootsEggplant Garlic SauceEggplant油焖Green pepper soybeanGarlic ConScallion taroVanilla Liquor HeadScrambled eggs with green pepperHomemade tofuHomemade tofu potGarlic LettuceSauce LentilsSpicy tofuJiaobai干丝Tomato scrambled eggsLoofah soybeanCrispy TofuGreen pepper potato WireWater spinach with garlicXiang-fried tofuSnow CaichaoliangpiGreen pepper soybeanSu-Jin-fried mixedEggplant potTomato soupLuffa蛋汤Clam soupMustard pork soupPork Tofu SoupCelery pork tofu soupWatermelon salty brothCarp soupHot and sour soupFish Head Tofu SoupMao dishes pork soupPickled Yellow Fish SoupThree鲜汤

你真牛啊!还没有毕业总监就那么抬举你啊!真难为你啊!还是你们那里“蜀中无大将啊?”

给个邮箱,发你相关资料1.中餐菜名翻译研究综述2.交际翻译理论与中国菜名翻译3.顺应理论在中餐菜名翻译的应用4.顺应理论在中餐菜名翻译中的应用25.文化适应性原则指导下的翻译浅析——以文化菜名翻译为例6.直译和意译在中餐菜名翻译中的相关思考7.中国菜名的翻译策略 已经发送,你看看

见过老美电视剧里说的中国菜,被老外认可的中国菜:Kung Pao Chicken 宫保鸡丁 (老友记钱德的妈妈电视上采访时讲的)Moo shu pork 木须肉 (绝望主妇里BREE和老公一起吃的时候说的)别的地道的不知道怎么说,就是字面翻译吧

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