Abstract

This thesis is based on the studies of Nida’s functional equivalence theory and many current theories. It combined many research results and revealed many problems. These problems have also revealed in the past during the translation of Chinese menus.

     Translation is an activity. Translation could transmit many information between different cultures. Translation is an intercultural activity, not just the transmitting procedure between different language symbols. The translation functionalism used a brand new angle to do investigations. It has surpassed the perspective of meta-linguistics. Through the functional equivalence theory, we know that there is an response between target readers and the source reader. Nida put an emphasis on this kind of equivalent response. Since the beginning of the 21st century,the translation of Chinese menu has attracted wide attention. It is a branch of tourism translation and at the same time, it has some features of restaurant and hotel.Sometimes, it has been seen as the public signs. 

     There is a long history in the Chinese food culture. Now more and more foreign friends are attracted to China and delicious Chinese dishes. A clear and memorable English version of the recipe can not only play the role of information transmission, but also promote Chinese culture. This paper starts from the functional equivalence theory, analyzes the problems existing in the English translation of Chinese menu and summarizes several commonly used translation methods. The translation strategies include domestication translation, alienation translation, free translation and literal translation as well as other methods.

Key words: Chinese food recipes; functional equivalence; translation methods

Contents

Abstract

摘要

1. Introduction-1

2. Literature Review-1

2.1 Nida's functional equivalence theory-1

2.2 The current situation of Chinese menu translation-2

2.3 Components of Chinese Menu-3

2.4 Language Functions of Chinese Menu-4

3. Differences between east and west-5

3.1 The characteristics of Chinese menu-5

3.2 Cultural differences-5

4. Translation strategies under the theory of functional equivalence-6

4.1 Domestication-6

4.2 Alienation-6

4.3 Literal translation-8

4.4 Free translation-8

4.5 Use comment and Pinyin-9

4.6 Simplicity and straightforward-9

5. Conclusion-11

Works Cited-12