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1、华北水利水电大学本科生毕业设计（论文）开题报告学生姓名学号专业题目名称论中文菜谱的英译（On English Translation of Chinese Menus）研究或设计概述（500字左右）The purpose of the thesis: Chinese dishes have a long history with rich taste and unique style, which is the result of thousands of years of culinary development in China. Chinese food culture is known
2、 as an important messenger of the Chinese culture. However, translation problems firstly occur in cultural exchange. The name of Chinese dishes concentrate the broad and profound Chinese cooking techniques and sometimes with local characteristics, reflecting colorful food culture of the Chinese nati
3、on. So some dishes began to pursue a kind of poetic beauty, while some dishes include moral strong historical allusion and folklore. Those all bring certain difficulty in translation of Chinese dishes. According to the English professional training target, teaching objectives, by writing the thesis
4、to analyze the development of Chinese menu translation, Chinese and western cultural differences, and differences between Chinese and western diet are introduced. Based on these analyses, some problems and disadvantages of Chinese menu translation are analyzed, so as to get some useful enlightenment
5、 to Chinese menu translation development.The significance of the research: The translation of Chinese dishes plays an active role in spreading Chinese dietetic culture. Through dish name translation, one can understand cultural differences, but also have a deep understanding of English culture.主要内容T
6、he content of the thesis: The content of this thesis mainly discuss problems of translation in Chinese dish names, translation strategies. This thesis can be divided into 5 parts. The first part is a brief introduction of the theme of the thesis. The second part is literature review, talking about c
7、ultural background, functions and classification of Chinese dish names as well as previous studies on dish name translation. The third part is about basic features of dish name translation from perspective of linguistic adaptation, and cultural adaptation. The fourth part is translation strategies,
8、including three strategies: Literaltranslation, transliteration, adaptation. The last part is conclusion.Outline1. Abstract2. Introduction3. Literature Review 3.1 Survey of Chinese dish names3.2 Survey of Chinese dish names translation3.3 Adaption 4. Basic characteristics of Chinese dish name transl
9、ation4.1 Linguistic adaptation features of the dish names 4.1.1 Phonetic features4.1.2 Lexical features4.2 Cultural adaptation features of the dish name translation4.2.1 Difference in diet concept4.2.2 Difference in diet content4.2.3 Difference in cooking method5. Translation strategies5.1 Problems
10、in the translation of dish names5.2 Strategies 5.2.1 Literaltranslation and cultural context adaptation 5.2.2 Transliteration, literaltranslation and cultural context adaptation 5.2.3 Transliteration, and cultural context adaptation 6. Conclusion7. Bibliography主要参考文献（不少于10篇）1Newmark,P.ATextbookofTra
11、nslationM.Shanghai:ShanghaiForeignLanguageEducationPress,2001.2Nida,E.A.LanguageandCulture:ContextinTranslatingM.Shanghaieducationpress.2001.3Mu Liangtao. On English Translation of Chines Menu from a cultural perspectiveD. Suzhou: Soochow University, 2005:5-64蔡华.中国菜谱的英译和饮食文化M.北京：中国学术期刊电子出版社,2003.5白靖
12、宇：文化与翻译M.北京：中国社会科学出版社.20076曾武英：谈中餐菜单的英译方法J.饭店实务.2003，（1）7王才英.试论中国菜名的相对不可译及对策J.长沙大学学报，2009（04）：108-109.8陈家基中式菜肴英译方法初探J.中国翻译1993(1)：67.5贾玉新.跨文化交际学M.上海:上海外语教育出版社,1997.9陆涓.论中式菜名翻译中的跨文化交际J.扬州大学烹饪学报，2011（02）：17-21.10卢巧丹、卢燕飞.中西菜肴命名对比及中式菜肴英译方法探究J.沈阳农业大学学报，2008（09）：608.11黄芳.中式菜单译法研究J.中国科技翻译，2007（01）：40-4212田
13、桂玲,薛峰,文雪飞.从中文菜单英文译法看翻译中的文化传递J.赤峰学院学报(汉文哲学社会科学版). 2010(09) 13 刘响慧.文化语境适应论视角下的中餐菜名翻译J.扬州大学烹饪学报. 2009(04) 14 李丹,周广艺.从关联理论谈北京奥运中餐的翻译J.湖南人文科技学院学报. 2008(05) 15 陈蔚.从中式菜名的英译看异化与归化策略的运用J.黄石理工学院学报(人文社会科学版). 2007(01) 16吴丽芳.浅谈中国菜英译原则J.宁德师专学报(哲学社会科学版). 2006(01)Literature review: Some Chinese scholars and researc
14、hers have used some western theories to carry out studies on the English translation of Chinese dish names in new century. Mu Liantao chose English translation of Chines menu from cultural perspective. The author thought that the translator should pay attention to translation approaches as well as e
15、xplanation of cultural background of the dish names.In 2008, translation of Chinese menu from perspective of Skopostheries ismade by Xia Fangli. In her paper, it hold that the most important factor deciding translation purpose is the intended audience of the target text. During translation, a transl
16、ator should combine translation purpose with special circumstance of the reader, and then make selective translation for the target readers.Huang Fang, made research on Chinese food menu translation in 2007. She thinks that the translation should be faithful, smooth, and concise. She focused on faithfulness in interpretation and written translation.采取的主要技术路线或方法During writing the report, the author collects information from library and internet. In this paper, examples, references, contrast are used to support the main point as well as inductive and summary method. 时间安排指导教师意见签 名：年 月 日备注