1、XXXX大學本科畢業論文（設計）任務書編 號：論文（設計）題目： 從功能對等角度論中式菜單的英譯 學院： XXX學院 專業： XXXX 班級： XXXX級英語筆譯X班 學生： XX 學號： XXXX 指導教師： XX 職稱：XXX 1. 論文（設計）研究目標與主要任務本論文的研究目標是研究中式餐單的英譯方法。其主要任務是通過分析中式菜單英譯的現狀，探討菜單英譯過程中應該遵循的原則以與方法。2、論文（設計）的主要容 本論文分為六章，第一章是對本文的總體介紹，第二章介紹功能對等理論，第三章探究中式餐單英譯的現狀，第四章與第五章研究中式菜單英譯的原則與策略，第六章為文章綜述。3、論文（設計）的基礎條

2、件與研究路線 本論文的基礎條件是知名學者對功能對等理論的研究以與對中式餐單英譯的研究。 研究路線是在功能對等的角度討論中式菜單英譯的原則和策略。4、主要參考文獻Hans J. Vermeer.A skopos theory of translationM. Textcon Text Verlag, 1996Nida, Eugene A, and Charles R. Taber. 1969. The Theory and Practice of Translation. Leiden: Brill.天宇. 禮記譯注（上下）. 古籍. 2007（4）：102120丁一編. 中國菜肴詞典. 知識.

3、 2004.5、計劃進度階段起止日期1確定初步論文題目3月16日前2與導師見面，確定大致圍，填開題報告和任務書，導師簽字3月16日-3月23日3提交論文提綱3月23日-3月30日4交初稿和文獻綜述3月30日-4月20日5交終稿和評議書5月8日前指 導 教師：年月日教研室主任：年月注：一式三份，學院（系）、指導教師、學生各一份XXXX大學本科生畢業論文（設計）開題報告書XXX學院 英語筆譯 專業 XXXX 屆學生XX論文（設計）題目從功能對等角度論中式菜單的英譯指導教師XXX專業職稱 XXX所屬教研室商務英語教研室研究方向20世紀英國文學課題論證：從功能對等角度討論中式菜單英譯的原則與方法。方案

4、設計：第一章是對本文的總體介紹，第二章介紹功能對等理論，第三章探究中式餐單英譯的現狀，第四章與第五章研究中式菜單英譯的原則與策略，第六章為文章綜述。進度計劃：3月16日前確定初步論文題目3月30日前寫開題報告、任務書3月30日前提交論文提綱4月20日前提交初稿和文獻綜述5月8 日前交終稿和評議書指導教師意見：指導教師簽名： 年 月 日教研室意見：教研室主任簽名： 年 月 日XXX大學本科生畢業論文（設計）評議書姓 名XX學院XXX學院專業XXX年級（班）XXXX級英語筆譯X班論 文 題 目從功能對等角度論中式菜單的英譯完成時間XXX/5/13論文容摘要隨著中國改革開放的快速發展，加之中國加入世

5、貿組織，中國在國際上扮演的角色顯得日益重要。越來越多的外國客人紛紛到達中國，了解中國博大精深的文化。而中國的飲食文化作為其中重要的一部分，不容忽視。中國飲食文化作為傳遞信息與傳播文化的一個重要途徑，那么，中國飲食的英譯則顯得重中之重。然而，事實上，對于中式菜單英譯方面的研究并不是那么多，所以這方面的研究是很有必要的。本文主要是以翻譯理論中的功能對等理論為研究基礎。在此基礎上，討論了中式菜肴的特點，探討了中英飲食文化的差異，指出了現今社會上普遍存在的中式菜名英譯的混亂問題以與原因。最后，還討論了從功能對等理論出發，菜單英譯過程中應該遵循的原則，以與在這些原則的指導下，應該運用什么樣的翻譯方法來達

6、到準確傳達信息與文化的目的。指導教師評語 年 月 日指 導 教 師職稱初評成績答辯小組職稱教研室組長成員答辯記錄：記錄人簽字： 年 月 日答辯小組意見：組長簽字： 年 月 日學院意見： 評定成績： 簽章 年 月 日XXXX大學本科生畢業論文（設計）文獻綜述Literature ReviewSince the early 1950s, the modern theories about translation have undergone a rapid development, and all kinds of schools and thoughts gradually spring out

7、. Among all of these, there are two theories attracting the worlds attention. Nida, Fedorov and some other scholars brought the modern linguistics into translation study; another is that Holmesclassified translation into “independent discipline”. As Nida puts it, “No holistic approach to translating

8、 can exclude semiotics as a fundamental discipline in encoding and decoding sign.” (Nida, 1993)As a matter of fact, Equivalence Theory was firstly put forward by Lie E. V. Rieu, and on the basis of these thoughts, Nida came up with his own thoughts. Therefore, in the early years of 1960s, Nida put f

9、orward Formal Equivalence Theory. And in the late of 1960s, he presented Functional Equivalence Theory in the book The Theory and Practice of Translation, written by him and Charles Taber. Around the 19th century, Yan Fu, a great translator, come up with the three principle of translationfaithfulnes

10、s, expressiveness and elegance, which is known to most of us. Faithfulness means equivalence, mainly concerning the origional text and the author. Expressiveness refers to the relationship between the translation and the target readers. It focus on expressing the thought of the origional text throug

11、h various techniques. In the following days, a lot of translators and translation theorist showed up, such as Lu Xun, Qu Qiubai and Ji Xianlin, and so on. They also put forward a lot of translation theories similar to equivalence theory in the western countries. The term “equivalence” in translation

12、 first appeared in J.R.Firths writing (1957) when he stated that “the so-called translation equivalence between two languages are never really equivalent” (Snell-Hornby, 1988). Briefly, J.R.Firth, Nida, Catford, Baker, Newmark and Wilss, all of these theorists have contributed to explaining the conn

13、otation of equivalence, approached equivalence from different perspectives and all have contributed much to this area of research.Functional Equivalence Theory can be divided into dynamic equivalence and formal equivalence. The two terms are coined by Eugene Nida. They have been understood as free t

14、ranslation (translating the meanings of phrases or whole sentences) and literal translation (translating the meanings of individual words in their more or less exact syntactic sequence) respectively. In Nidas opinion, the two methods for translation is really important, and they can be used in diffe

15、rent translation situations. But his original definition of dynamic equivalence was rhetorical: the idea was that the translator should translate so that theeffect of the translation on the target reader is roughly the same as the effect of the source text once was on the source reader.As Nida himse

16、lf wrote in the glossary of The Theory and Practice of Translation, dynamic equivalence is the "quality of a translation in which the message of the original text has been so transported into the receptor language that the response of the receptor is essentially like that of the original recept

17、ors." (1969:200) Nida tended to use the term so that "the response of the receptor" was mostly semantic  the target reader took the meaning of the text to be such that the source reader would have taken the source text to mean the same thing  which led to critical accusation

18、s that this was just sense-for-sense translation in new guise. But if "response" is taken in its full extension, dynamic equivalence could include not only what Aristotle (in the Rhetoric) calls logos (meaning and structure) but ethos (the reader's assumption about the text's autho

19、rity) and pathos (how the reader feels about the text).The development of Functional Equivalence Theory can be divided into three phases. The first is Functional Equivalence Theory on the basis of the modern linguistics. He successfully applied the research achievements of the modern linguistics int

20、o translation theories. In Nidas opinion, there is something common in various language structures, whats more, there is much more similarity in deep structure than in the surface. The second phase is Functional Equivalence Theory based on the Information Theory. Nida thinks that translation is an a

21、ctivity to convey the information of one language into another language. The third phase is Functional Equivalence based on the social semiotics theory. Nida thinks that translation is to translate the meaning, and semeiology is the most comprehensive system of analyzing the meaning. Nida points out

22、 that in order to reach the ideal translation, it is necessary to find the closest natural equivalence. Nidas functional equivalence theory open up a new perspective to translation studies. Functional Equivalence Theory has a profound influence on the translation field. From the macroscopic perspect

23、ive , Functional Equivalence Theory is different from the traditional thoughts, and provides the studies on translation with new perspectives, and brings new concepts and methods into translation. At the same time, it also gives out challenges to traditional translation thoughts and gives a blow to

24、the translation theories based on Empiricism. Functional Equivalence Theory lays a solid foundation for the modern translation theories. What we must put emphasis on is Functional Equivalence Theory promotes the development of translation study. Based on these theories, many scholars conducted a stu

25、dy on C-E menu translation. Besides, Since Chinas reform and opening up to the outside world, the foreign people pay a lot of attention to Chinas development. With the rapid development of China, it plays a very important role in the global affairs. More and more foreign people come to China and wou

26、ld like to know more about Chinese culture. In this process, Chinese cuisine cannot be ignored. In this thesis, Functional Equivalence theory is discussed in many aspects, including its development phases, development history and some representatives. This thesis aims at making a study on the Englis

27、h translation of Chinese menu in the perspective of Functional Equivalence Theory. Functional Equivalence Theory can give the guide for the English translation of Chinese menu.本科生畢業論文設計題目： 從功能對等角度論中式菜單的英譯 XX 指導教師： XX 所在學院： XXX學院 專業（系）： XX（XX） 班級（屆）： XXXX屆 完成日期 XXXX 年 5 月 13 日On Chinese-English Menu

28、Translation from the Perspective of Functional EquivalenceBYXXProf. XXX TutorA Thesis Submitted to Department of English Language and Literature in Partial Fulfillment of the Requirements for the Degree of B.A. in English At XXXXUniversityMay 13th, XXXX32 / 48 Table of ContentsChapter 1 Introduction

29、1Chapter 2 Functional Equivalence Theory52.1 A Brief Introduction to Functional Equivalence Theory.5 2.2 The Development of Functional Equivalence Theory.5 2.3 The Content of Functional Equivalence Theory.7 2.4 The Significance of Functional Equivalence Theory.8 2.5 Functional Equivalence Theory and

30、 C-E Menu Translation.8Chapter 3 The Current Situation of the C-E Menu Translation .10 3.1 Introduction to Chinese Menu in English Version.10 3.2 Some Common Errors in the English Translation of Chinese Menu.113.2.1 Word-for-Word Translation.113.2.2 Redundancy in the English Translation of Chinese M

31、enu.133.2.3 Different English Names for the Same Dish.133.2.4 Cultural Default in the English Translation of Chinese Menu.14 3.3 Causes of These Errors in the English Translation of Chinese Menu.15Chapter 4 Principles in C-E menu Translation form the Perspective of Functional Equivalence Theory.18 4

32、.1 Principle of Faithfulness.19 4.2 Principle of Conciseness and Coherence.19 4.3 Principle of Avoiding Cultural Misunderstanding.20Chapter 5 Approaches to C-E menu Translation from the Perspective of Functional Equivalence.22 5.1 Literal Translation.225.1.1 Chinese Dishes Named After the Ingredient

33、s.225.1.2 Chinese Dishes Named After the Cutting Way or Cooking Method.23 5.2 Free Translation.23Chapter 6 Conclusion.25Bibliography.26摘要隨著中國改革開放的快速發展，加之中國加入世貿組織，中國在國際上扮演的角色顯得日益重要。越來越多的外國客人紛紛到達中國，了解中國博大精深的文化。而中國的飲食文化作為其中重要的一部分，不容忽視。中國飲食文化作為傳遞信息與傳播文化的一個重要途徑，那么，中國飲食的英譯則顯得重中之重。然而，事實上，對于中式菜單英譯方面的研究并不是那么

34、多，所以這方面的研究是很有必要的。本文主要是以翻譯理論中的功能對等理論為研究基礎。在此基礎上，討論了中式菜肴的特點，探討了中英飲食文化的差異，指出了現今社會上普遍存在的中式菜名英譯的混亂問題以與原因。最后，還討論了從功能對等理論出發，菜單英譯過程中應該遵循的原則，以與在這些原則的指導下，應該運用什么樣的翻譯方法來達到準確傳達信息與文化的目的。關鍵詞：中式菜單；功能對等理論；中式菜單英譯原則；中式菜單英譯策略 AbstractSince Chinas reform and opening up to the outside world, the foreign people pay a lot

35、of attention to Chinas development. With the rapid development of China, it plays a very important role in the global affairs. More and more foreign people come to China and would like to know more about Chinese culture. In this process, Chinese cuisine cannot be ignored. Chinese cuisine acts as the

36、 means of spreading information and culture in the communication between Chinese and Western people. So we should attach much importance to the English translation of Chinese menu. Since the study on this aspect is very rare, so it is necessary to do such a study. This paper is based on Nidas Functi

37、onal Equivalence Theory. Nida points out that in order to reach the ideal translation, it is necessary to find the closest natural equivalence. And then this paper discusses the features of Chinese dish names and cultural differences in Chinese and Western cuisine. And this paper points out the comm

38、on errors in the English translation of Chinese menu and the causes of these errors. Whats more, from the perspective of Functional Equivalence, this paper puts forward the principles of C-E menu translation. According to these principles, we should take different approaches to translate the Chinese

39、 menu accurately.Key Words: Chinese menu Functional Equivalence C-E translation principles C-E translation approachesChapter 1 IntroductionThis paper aims to seek principles of C-E menu translation and approaches to the English translation of Chinese menu. The study on this topic becomes more and mo

40、re necessary.The long history of China gave birth to a profound Chinese cuisine culture. The Cuisine of China spreads all over the world and deep into history. It has many different varieties and changes all the time. The archaeologist and scholar K. C. Chang says “Chinese people are especially preo

41、ccupied with food” and “food is at the center of, or at least it accompanies or symbolizes, many social interactions.” Over the course of history, he says, "continuity vastly outweighs change." He posits basic organizing principles which go back to earliest times and give a continuity to t

42、he food tradition, principally that a normal meal is made up of fan (grains and other starches) and cai (vegetable or meat dishes) (1977:15,20). Others see a succession of changes and development which bring incremental but basic change. Endymion Wilkinson offers four keys to the “richness of ever-c

43、hanging Chinese cuisine”:1. Huge and expanding geographical area, with climate zones from the subarctic to the tropical, each providing new ingredients and cultures with cooking traditions of their own. 2. An elaborate tradition of dietary and medicinal cooking which saw food as the basis of good he

44、alth: “Food was medicine and medicine, food.” 3. Demands from different patrons or groups for their own specialized cuisines, for example, the imperial courts, rich households, and “scholar-gourmands.” By the later empire, there were enough businessmen and scholar-officials living away from home to

45、support restaurants catering to their desire to eat the cuisine they were familiar with. 4. The continuous absorption of all sorts of foreign influences, including the ingredients, cooking methods, and recipes from the people of the steppe as well as from the rest of Asia, the Americas, Europe, and

46、Japan (2000:635-36).Whats more, it has exerted much influence on many other countries both directly or indirectly. The Chinese immigrants have also helped the style of food developed and be adapted to local tastes and ingredients. That means, to some degree, the local cuisine infulences the developm

47、ent of food. As a result, there are a lot of new cuisine, and they become very famous all over the world. In modern times, Chinese cuisine has been experiencing a rapid development, and has become well-known all over the world. Under the background of globalization, the communication between Chinese

48、 people and people from foreign countries has become more and more frequent. With Chinas huge economic development and the prosperity of tourism, Chinas international influence has entered a new floor. More and more foreign people show a great interest in China. At the same time, China becomes activ

49、e in many international activities, such as, in 2001, Chinas accession into WTO and the successful holding of the Olympic Games in 2008, and other parts of the world know more and more about China. Many foreign people would like to pay a trip to China and have a taste of Chinese cuisine. Therefore,

50、Chinese-English menu plays a profound role in this kind of communication. Many famous scholars have made numerous researches on this field on the same perspective or different perspectives. Some people make studies on this topic from cultural differences, and others from the unique characteristics o

51、f Chinese cuisine. Chinese cuisine is an important part of Chinese culture, so the translation of Chinese menu become the key point. With the development of Chinas reform and opening up, Chinese cuisine has also been known to foreign people. It has become a way to know more about Chinese culture. Th

52、erefore, the English translation of the Chinese menu is very important. First of all, a perfect Chinese-English menu leaves a good impression on them; whats more, it also attracts a great number of foreign tourists, and then stimulates Chinas tourism and economy. In addition, Chinese cuisine has clo

53、se relation with Chinese time-honored culture, such as Yin and Yang, and discipline about Confucianism. As a result, it acts as a bridge to the communication of Chinese and western culture. Chinese cuisine is also bound up with theories of traditional Chinese medicine. Last but not least, In 2011, d

54、uring Joe Bidens visit to China, he tasted traditional snacks in Beijing, which shows that Chinese cuisine not only attracts foreign tourists, but also becomes a symbol of China and exerts an important influence on the political field. From the points above, Chinese cuisine plays a role unreplaceable. It is a mirror for foreign people and foreign countries to know more about China and Chinese people. In consequence, we must pay a lot of attention to the Chinese-English menu, and to the importance of a study on