Abstract:Thanks to the reform and opening policy, international activities have increased dramatically in number, which attracted more and more foreigners come to China for business, sightseeing, or even work and living. Undoubtedly, they will come across Chinese dish. So the study of menu translation is becoming more and more necessary. Chinese dish culture has a deep historical and cultural foundation. Some dishes have become combination of culture and history, and usually have their specific cultural meanings. Thus, it is not easy to produce a good version. Domestic studies have started to pay attention to menu translation, but still not enough. Foreign researches seldom focus on this topic. This paper focus on text analysis and translation strategies of menu based on Skopotheorie. It concludes that specific strategies depend on the purpose and function of text. In general speaking, menu can be divided into informative text and operative text. A particular text can be designed to carry out a combination of several functions. But the main function of informative text is referential function. The main function of operative text is appellative function. We should consider the text type and text functions during translating. If one function will stop another for playing, referential function should take the priority. The version should be brief and clear, and avoid being contradicted to western culture. The strategies should be flexible according to the specific situation. Translation strategies can be used in mixed way if necessary. This paper also analyzes some specific examples from the Chinese menu in English Version, which published by government in 2008.

Key words: menu; translation; Skopostheorie; strategies

 

Table of Contents

Abstract

中文摘要

1. Introduction-1

1.1 Research background-1

1.2 Research significance-1

1.3 Research objectives and questions-1

1.4 Data collection and methodology-2

1.5 Thesis structure-2

2. Previous Studies Review-3

2.1The review of functionalist approaches to translation-3

2.1.1 Katharina Reiss and the functional category of translation criticism-3

2.1.2 Hans J. Vermeer: Skopotheorie and beyond-3

2.1.3 Justa Holz Mantari and the theory of translational action-4

2.1.4 Christine Nord-4

2.2 The previous studies on Chinese menu-5

2.2.1 The text functions of Chinese menu-5

2.2.2 The features of Chinese dish names-5

2.3 The review of Chinese menu translation from the perspective of Skopostheorie.-6

3. Theoretical Framework-7

3.1 The working definition of Chinese menu-7

3.1.1 Previous definition-7

3.1.2 The working definition-7

3.2 Theoretical basis-7

3.2.1 text-type and text functions analysis-8

3.2.2 The Skopotheorie-9

3.3 Framework-10

3.3.1 The text type and text functions analysis of Chinese menu-10

3.3.2 Application of Skopostheorie to translation of Chinese menu-11

4. Analysis on Chinese menu-12

4.1 Informative dish name-12

4.2 Operative dish name-12

4.3 Summary-13

5. Strategies in Chinese Menu Translation-14

5.1 Transliteration-14

5.1.1 Definition of transliteration-14

5.1.2 Examples-14

5.2 Literal translation-14

5.2.1 Definition of literal translation-15

5.2.2 Examples-15

5.3 Free translation-15

5.3.1 Definition of free translation-15

5.3.2 Examples-15

5.4 Summary-16

6. Conclusion-17

5.1 Summary-17

5.2 Implications and limitations of this paper-17

5.3 Suggestions for further study-18

Bibliography-19

Acknowledgements-21