从概念认知结构探讨菜肴英译中的中华饮食文化审美意识传递
关键词 认知结构 审美意识 菜肴英译 翻译策略
毕业论文外文摘要
Title On Aesthetic Perception in Chinese Dish Name Translation from a Cognitive Perspective
Abstract
Beyond the substances which offer human beings nutrition, Chinese dish also contain aesthetic perception, for example the beauty of shape, the beauty of color, etc. Such aesthetic perception forms a significant part of Chinese catering culture. Against the background of broadcasting Chinese culture to the outside world, how to translate these beauties, then, becomes a good point worth researching. This paper chooses the relatively unexplored cognitive perspective, and tries to discuss cognitive structure building in Chinese dish names translation. By comparing different versions of the same dish names, it is found that aesthetic perception is always absent in the target language cognitive structure.
Keywords aesthetic perception dish name translation cognitive structure translation strategies
Table of Contents
1 Introduction.. 1
2 Literature Review 2
2.1 Cognitive Structure. 2
2.1.1 Definition of Cognitive Structure2
2.1.2 Current Studies of Cognitive Structure...2
2.2 Aesthetic Perception3
2.3 Current Studies of Chinese Dish Name Translation4
3 Research Method5
4 Comparative Analyses of Cognitive Structure Construction in Dish Name Translation...6
4.1 Dish Names Containing Beauty of Shape ..6
3.2 Dish Names Containing Beauty of Color .. 7
3.3 Dish Names Containing Beauty of Legend.8
3.4 Dish Names Containing Beauty of Odor 9
Conclusion .11
Acknowledgements12
References..13
1 Introduction
Chinese dishes are not merely the material way of maintaining inpidual life. The dishes form part of the Chinese catering culture. In Chinese traditional view, a good dish should be pleasant in its color, its aroma and its taste. In other words, the aesthetic perception is a critical part of catering culture. Actually, Chinese dish names also contain aesthetic perception, like the beauty of color in the dish “翡翠虾仁” and beauty of shape in “芙蓉鸡片”. Therefore, the translating of Chinese dish names not only demands the explanation of ingredients, but also the conveyance of aesthetic perception. Meanwhile, the broadcasting of Chinese culture is now on the increase. When we are introducing our delicious dishes to foreign friends, we would also like to introduce to them the aesthetic perception of our catering culture. The latter, in fact, is seemingly more important.
Although there are quite a lot papers discussing Chinese dish names translating, most are from the perspective of trans-cultural communication. However, this paper selects a different cognitive viewpoint of cognition, and tries to analyze dish names translation by its cognitive structure. The cognitive structure includes ingredients, cooking methods, historical development, aesthetic perception, as well as many other elements. When translating dish names, only by constructing the cognitive structure containing the equivalent content in the target language, can render the same concept in the target audiences’ minds. Nevertheless, the translating of dish names at present, for one reason or another, only focuses on illustrating their ingredients, but weakens or even neglects aesthetic ideas. This kind of unbalanced action can never erect a complete conceptual cognitive structure, neither can pass on the cultural connotation of Chinese cuisine in an all-round way. In order to explore this phenomenon, this paper compares different English versions of some authoritative Chinese dish names, and analyzes their conveyance of aesthetic perception from the point of cognitive structure.
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