摘要随着经济的不断发展，改革开放的进一步深入和扩大，中国在国际舞台上扮演着重要的角色。饮食文化作文中国传统文化的重要组成部分，引起了全球人民的关注，所以，中式菜谱的英译就显得尤为重要。本文从功能主义的视角，采用数据收集法和案例分析法来分析中式菜单的英译过程中出现的问题，并提出了一些具有实践意义的翻译策略。总之，通过本文我们可以明白，准确、优美的中式菜单的英译是十分必要的。最后，本文希望为应用翻译理论提供一些必要的补充,为传播中国饮食文化贡献一份力量。50215

毕业论文关键词：中式菜单；功能主义；翻译

Abstract  With the further deepening and enlarging of China’s economic development and reform, China is playing a significant role on the global stage. The Chinese food is well-known in the world as one important part of traditional Chinese culture which attracts so much attention of the people all over the world. So the English translation of Chinese menu is urgent and particularly important. This paper uses date collection method and case analysis from the perspective of Functionalism to analyze the existing problems in Chinese menus translation, and some practical translation strategies have also been provided. In brief, we can learn from the paper that accurate and graceful translations of Chinese menus are necessary. In the end, it is with the good wish that the thesis can provide some supplement for the applied translation theories and contribute to the popularization of Chinese food culture.

Key words:  Chinese menu; functionalism; translation 

On Translation of Chinese Menu From the Perspective of Functionalism Theory

Contents

摘 要 II

Abstract IV

I. Introduction 1

II. Functionalist Theory and its Development 2

  2.1. Definition of Functionalist Theory 2

  2.2. The Development of Functionalist Theory 3

   2.2.1. Katharina Reiss and hisTheory 3

   2.2.2. Hans. Vermeerand and his Theory 3

   2.2.3. Christiane Nord and her Theory 4

III. The Current Situation of English Translation of Chinese Menu 5

  3.1. The Current Situation 5

  3.2. Existing Problems in the Translation of Chinese Menu 6       

   3.2.1. Failure in Conveying the Culture Information 6

   3.2.2. Multiple Versions for the Same Dish 8

   3.2.3. Vocabulary Vacancy Between Chinese and English 8

   3.2.4. Inappropriate Translation Methods 8

   3.2.5. Inappropriate Choice of Words 9

  3.3. Causes of the Existing Problems 10

IV. Functional Approaches to the Translation of Chinese Menu 11

  4.1. Contrasts Between Chinese Dish Names and English Dish Names 11

   4.1.1. Differences in style 11

   4.1.2. Differences in content 11

  4.2. Principles for Translation of Chinese Dish Names