Abstract

With the rapid development of globalization, cultural exchanges among the countries in the world have become increasingly frequent, different food cultures of different countries have become one of the most important contents of intercultural communications. In long history of China, the Chinese dishes have been constantly improved and innovated. Therefore, using appropriate translation methods like direct translation and indirect translation to translate Chinese dish names accurately has become crucial for the publicity and promotion of Chinese food culture.

This study discussed the modern situation of the translations of the Chinese dish names from the perspective of direct and indirect translations and tried to offer solutions to some of the existing mistakes, which will help foreigners know the Chinese dishes better. 

Key words: Direct translation; Indirect translation; Chinese dish names.

Contents

Abstract

摘要

1 Introduction.1

2 Literature Review.2

  2.1 An overview of present translation of dishes..2

  2.1.1 Difficulties in translating Chinese dishes names..2

  2.1.2 Some fallacies in translation2

  2.2 Some solutions to modern problems in translations of Chinese dishes names..3

  2.2.1 From the perspective of the skopos theory..3

2.2.2 From the perspective of functional equivalence..3

2.2.3 The direct and indirect translation in the translation of dishes4

  2.3 The purpose of this paper4

3 Theoretical Framework5

  3.1 Reason for choosing direct and indirect translation5

  3.2 Definitions and usages5

  3.2.1 Direct translation..5

  3.2.2 Indirect translation6

3.3 The applications of translations in Chinese dishes names.7

4 Discussions.8

4.1 Some comparisons of different translations of the same dish....8

  4.1.1 Common homely food8

  4.1.1.1 Sauté eggplant with fish flavor or eggplant with garlic sauce.8

  4.1.1.2 Ma Po bean curd or Stir-Fried Tofu in Hot Sauce8

  4.1.1.3 Shredded meat in chilli sauce or shredded pork in garlic sauce..8

  4.1.2 Representative Chinese food9

 4.1.2.1 Dumpling and Jiaozi..9

 4.1.2.2 Rice glue ball and sweet dumpling..9

  4.2 Notes need to be taken into consideration when translating9

  4.3 Effective methods for different situations..10

  4.3.1 Situations of direct translation.10

 4.3.1.1 Most vegetable dishes.10

 4.3.1.2 Easy-cooked dishes..11

 4.3.1.3 Named by the main material and cooking methods.11

 4.3.1.4 Named by the main material and the taste12

  4.3.2 Situations of indirect translation.13

 4.3.2.1 Dishes with traditional Chinese culture.12

 4.3.2.2 Dishes named in particular Chinese message.13

  4.3.2.3 Pictographic dishes14

5 Conclusion15

References