关键词：格式塔理论；翻译策略；菜名翻译 

Contents

1. Introduction 1

1.1 Background 1

1.2 Significance and Purpose of the Thesis 2

1.3 Structure of the Thesis 3

2. Literature Review 4

2.1 An Overview of Gestalt Theory 4

2.1.1 Development of Gestalt Theory 4

2.1.2 Principles of Gestalt Theory 6

2.2 Gestalt Theory’s Application in Chinese Translation Studies 8

2.2.1 Previous Studies on Gestalt-Based Translation 8

2.2.2 The Current Development of Gestalt Theory in China 9

2.2.3 The Cuisine Name Translation Studies at Home 10

3. Application of Gestalt Theory into Chinese Cuisine Name Translation 12

3.1 Translation of Chinese menu based on Chinese Menu in English Version 12

3.2 Translating Strategies from the Perspective of Gestalt Theory 12

3.2.1 Holism 12

3.2.2 The Principle of Closure 15

3.2.3 The Principle of Simplicity 17

3.2.4 The Principle of Proximity 18

4. Conclusion 20

References 22

1. Introduction

1.1 Background

With the implementation of reform and opening up policy as well as the rapid development of China’s economy, foreigners in increasing numbers are rushing to China for sightseeing, working or living. When foreigners are in China, for sure they will try some Chinese cuisines, thus cuisine name translation is of great importance for foreigners to order dishes as well as cultural communication. 

Cuisine name translation, as an important part of promoting traditional Chinese cuisine culture, attracts great attention. However, when reading the menu in hand, customers especially the foreign guests will feel at a loss of what to order for the abundant choices of Chinese dishes; however, one of the most important reasons for their puzzlement is that the translation of these dishes is incredibly ridiculous and absurd, such as “the virgin chicken”, “the lion’s head”, which is caused by the negligent attitude of many professional or non-professional people as well as the lack of theoretical guidance. In addition, there is another problem existing in cuisine name translation, which is, most of the cuisine name translation merely focus on information transmitting instead of aesthetic feeling of target reader. Therefore, visitors may not appreciate the beauty of the cuisine name and may not feel like ordering the dishes.

With such strong culture flavors as well as historic connotations, cuisine name translation has aroused extensive attention at the beginning of this century. A lot of scholars have made contributions to cuisine name translation and there are many translation theories. The study on cuisine name translation has taken different perspectives, but the dominant one is the functional perspective because the quality of translation not only exerts a profound effect on the transmitting of information but also on realization of cuisine sale and promotion. Most of the current cuisine name translation is under the functional perspective; however, there is a lack of further studies on reader’s psychology, especially aesthetic feelings of target reader, which contributes a lot to the construction of cuisine name translation.