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1、毕业论文(设计)On Translation of Chinese Dish Names into English1. Introduction12. Chinese catering culture32.1 The definition and characteristics of catering culture32.2.1 Chinese Cuisine schools52.2.2 Chinese Staple food72.2.3 Chinese cuisine characteristics82.2.4 Chinese Dinner courses83.Classifications
2、 of the Chinese dish names and suggested translation93.1 Cooking methods and ways of cutting93.1.1 Cooking methods103.1.2 Ways of cutting103.2 Importance of English translation of Chinese dish names103.3 Definition of dish name translation and standards of dish name translation113.4 Classifications
3、and suggested translation123.4.1 Metaphrase123.4.1.1 Translation of names with ingredients123.4.1.2 Translation of names with cooking methods133.4.1.3 Translation of names with cutting methods143.4.1.4 Translation of names with flavor153.4.2 Transliteration+paraphrase153.4.2.1 Translation of names a
4、fter a person163.4.2.2 Translation of names after a place163.4.3 Free translation173.4.3.1 Translation of names after a poem or a legend and auspicious names183.4.3.2 Translation of names of abbreviations193.4.4 Transliteration204. Conclusion21References231. Introduction“We may live without poetry,
5、music and art; We may live without conscience and live without heart; We may live without friends; we may live without books;But civilized man can not live without cooks.” Athenaeus. Deipnosophists. Volume 1, Harvard Press, 1969, p. vii. Cooks in the last sentence has also the meaning of outcome in
6、food of their practices, at least in my interpretation.The poem by Athenaeus strongly suggests that food is indispensable to life. It also illuminates the pleasurable experience food might bring us. “Eating is the utmost important thing in human life”, Confucius, a Warring States-period philosopher
7、in Ancient China also once stated (王文锦, 2003:31).“Food is for many the most sensitive and important expression of national culture” (Newmark, 2001: 97). Culture may sometimes be defined as a way of life. If so, can we think of anything more fundamental to a culture than eating and drinking? It is es
8、pecially the case in China. As a country enjoying thousands of years of culture with much emphasis on food, Chinas various dish names not only reflect its amazing variety of ingredients, cooking skills, seasonings, and ways of cutting, but also deliver much aesthetic values and cultural elements, in
9、cluding folklores, legends, poetic images, etc.Nowadays, China plays an increasingly important role on the global stage. More and more people from other countries want to have a better understanding of China, especially this Oriental Lions culture. Since Chinas reform and opening up to the outside w
10、orld, foreigners are given more opportunities to personally step on this splendid land to enjoy its scenery and kinds of national culture. Chinese cuisine has long enjoyed a reputation of delicate, extravagant food throughout the world. Moreover, Chinese catering culture takes up a significant posit
11、ion in the Chinese cultural system. To introduce our catering culture to the coming visitors and to the outside world is an important task. Chinese dish names, as a window of Chinas catering culture, are actually an effective means to inform foreigners of Chinas special cultural environment. While t
12、he sight of Chinese food brings pleasure, the names of dishes also capture close attention of foreigners. When people from different cultural backgrounds enjoy Chinese food, they are often curious and eager to know the exact meaning of the name of certain dish and its origin. Therefore, Chinese dish
13、 names are highly worthy of being translated.2. Chinese catering culture2.1 The definition and characteristics of catering cultureCatering culture refers to all the production fields that expand food sources and produce food, all kinds of social lives related to catering practice, and the ideology e
14、mbedded within (林乃燊, 1997:2). As stated in the last section, catering culture, as a type of culture, is also a constantly changing adaptive mechanism that is learned by people, with the ethnocentric feature. But catering culture also has its unique features as follows:1) It is an ever-lasting cultur
15、e. Catering culture will never separate itself from mens lives as long as human beings still exist on this planet. 2) It is the oldest as well as the youngest culture. Catering culture starts from the moment when men produced the first tool to get food, thus it is of the longest history. Whether in
16、Stone Age or Bronze Age, in Iron Age or modern times, the manufacturing of utensils, equipment and food always displays the most advanced technologies in the according period. In this sense, it is also the most dynamic culture.3) It is a systematic culture. Catering culture covers many fields of mat
17、erial culture and spiritual culture with its unique network and style. It is closely related to the development of society, economy and technology.4) It is a mark for civilization and a window of national characteristics. Catering culture, to some extent, marks the creativity and civilization proces
18、s of a nation.5) It is an all-embracing field. In each period of history, there are path-breakers to expand food sources, cooks to create well-known cuisine, food therapists to employ medicine in food, as well as writers and artists to praise the delicate cuisine and labor in their literary or artis
19、tic works.Catering culture attaches more importance to food. “Food for humanity has, over the centuries, been an important determinant of the rise and endurance of nations” (Lowenberg et al, 1979:2). Food is the indicator of a national culture. For example, French cuisine is well known for its delic
20、acy and elegance, which partly indicate the romantic and elegant feature of the French culture. Germans make food by using containers with accurate marks on them, which reflect their national culture for precision and rules. 2.2 Chinese catering cultureChinese catering culture shows its rich connota
21、tion in many aspects. Here the writer would like to talk about the aspects of Chinese cuisine schools, Chinese staple food, and Chinese cuisine characteristics, and Chinese dinner courses to serve the discussion of the English translation of Chinese dish names.2.2.1 Chinese Cuisine schoolsChina is a
22、 country which has a long history and boasts a variety of cuisines with distinct features. She is a vast country. It is not easy to brief the civilization of Chinese food in a short message, because China is composed of 56 folks, and each district has a wealth of local specialties. First of all, we
23、need to know that, the old China developed from a farming society, on which most of the dining habits and meals culture are based. Here are following major schools of Chinese cuisine. 1）Guangdong cuisineGuangdong cuisine consists Guangzhou cuisine, Chaozhou and Dongjiang (Hakka) cuisine along the Pe
24、arl River. As a representative of Lingnan cooking culture, Guangdong cuisine is one of the major families of Chinese cuisine. Guangdong cuisine is a typical combination of ingredients and techniques from Japan, Southeast Asia, Middle East and Europe, etc. It is said that the Guangdong may be have a
25、greater variety of food than any other place in the world. Therefore, “eating in Guangzhou” has become widely well known. Cantonese food features a wide range of ingredients. Its cuisine lays emphasis on deep frying, stewing, baking, and especially on the color of the dishes. Dishes cooked in this w
26、ay are crispy, light, refreshing and tasty. Famous dishes include Salt Baked Chicken, Hakka Style(客家盐焗鸡), Bean Curd Stuffed with Minced Pork（酿豆腐）and so on.2) Shandong cuisineShandong cuisine is also named Jing cuisine. It is divided into the Beijing style, Jinan style, Jiaodong and Confucian Mansion
27、 style around the Yellow River. Particular Confucian Mansion is cooked with great care by the mansions master cooks under the instruction of Confucius. As a result, the dishes are both characteristic of a learned and sagacious family and typical of a lordly mansion. Most of them have a high calorie
28、value answering the demands of the cold climate. Well-known dishes include Beijing Roast Duck(北京烤鸭), Sliced Lamb in Hotpot(涮羊肉), etc.3) Jiangzhe cuisineJiangsu cuisine, along the middle and lower reaches of the Changjiang River (Yangtze River), consists of the styles of Shanghai, Hang Zhou, Ningbo,
29、and Suzhou. The area is blessed with the produce of rivers, lakes and the sea, so lots of fresh fish and sea food are provided. The main cooking methods are: stewing with soy sauce, steaming, quick saut, braising, roasting, etc. Most of the dishes are oily, tasty, sweet and colorful. Shanghai Crab i
30、s one of the greatest representatives.4) Sichuan cuisineSichuan cuisine is a style of cookery originating in Sichuan province of western China, which has an international reputation for being spicy and flavorful. The ingredients of its dishes are mainly mountain produce. Beef is more common in Sichu
31、an cuisine than it is in other Chinese cuisines, perhaps due to the widespread use of oxen in the region. The main condiments are generally bean paste and pickled pepper. Famous dishes are such as Twice-cooked Sliced Pork with Pepper and Chili(回锅肉), Bean Curd with Minced Meat and Chili Sauce(麻婆豆腐).
32、2.2.2 Chinese Staple foodChinese cuisine hold grain as its staple diet, including rice, wheat, millet, etc. and their products such as noodle and rice noodle. A meal in Chinese culture is typically seen as consisting of two general components: a carbohydrate source or starch, known as main food typi
33、cally rice, noodle, or manta (steamed buns), and (2) accompanying dishes of vegetable, fish, meat, or other items. Generally, we can divided the farming products of main food in China into 3 styles, those are, Rice in Southern and Eastern China, Wheat in Northern China and Sweet Corn in Middle, Nort
34、hern, Western China. Because of their farming products, the people living in Southern China will have rice, congee or rice noodle as their main food, and who will have wheat made products like Bun, noodle, pancake in Northern China. The populace living on seaside and lakeside will have seafood or la
35、ke fish as meals. Of course, people can have any food as they want nowadays. The prominent portion of meat consumption in China for the majority of people is pork, supplemented by beef and mutton. Besides pork, the staple meat for most of Chinese people, fish and chicken are also common on dinner ta
36、ble. Chinese people also take other kinds of meat which are not accepted by Westerners such as snake, frog and donkey.2.2.3 Chinese cuisine characteristicsThere is a saying that Fashion is in Europe, living is in America, but eating is in China. Food is an important part of daily life for Chinese pe
37、ople. Chinese people in general are not as concerned about nutrition as Westerners. They are more concerned with the foods texture, flavor, color, aroma and form plus elegant tableware which used to serve a dish. Shopping daily for fresh food is essential for all Chinese cooking. Unlike the fast foo
38、d society of the Western countries, the Chinese select live seafood, fresh meats and seasonal fruits and vegetables from the local market to ensure freshness. Of utmost importance in cooking any dish is preserving the fresh, natural flavor of its ingredients, and removing any undesirable fishy or ga
39、mey odors. In Western cooking, lemon is often used to remove fishy flavors; in Chinese cooking, scallions and ginger serve a similar function. Chopsticks are the main table utensils in China. As a gift, chopsticks symbolize straightforwardness because of their shape. According to Chinese tradition a
40、nd culture, cuisine is a special kind of art, reflecting a sense of beauty and harmony in aesthetics. Chinese not only enjoy eating but believe eating good food can bring harmony and closeness to the family and relationships. 2.2.4 Chinese Dinner coursesChinese cuisine is particular about its variou
41、s etiquettes especially in formal occasions such as banquet or dinners. Chinese dinner usually comprises five courses served one by one in turn. They are cold dishes, soup, hot dishes, staple food, and dessert. In some informal occasions, the cold dishes and dessert can be elided. Cold dishes often
42、serve as the beginning of a Chinese dinner, which usually consists of small dishes and snacks. After the cold course comes a soup. The soup is usually served by the host (or waitress in restaurant). Following the soup comes which are the most weighty and richest part of the whole, the hot dishes. St
43、aple food is also an indispensable component at this time. Finally, come dessert. Chinese dessert is composed of various finely made cakes, nuts, fruits, pastry, etc. Wines are always accompanied during the dinner, but more for the function of communication and relationship promotion, not for the re
44、freshing and appetizing effect.3.Classifications of the Chinese dish names and suggested translationRelating to Chinese catering culture, Chinese dish has a variety of names, which differ in Cuisine schools and express Chinese cuisine characteristics. The various Chinese dish names, mainly represent
45、ing Chinese staple food, have much to do with the Chinese dinner courses. In order to expose Chinese catering culture to all over the world, the English translation of Chinese dish names plays a very important role.3.1 Cooking methods and ways of cuttingAiming to classify Chinese dish names clearly
46、and search for appropriate ways of translation, the cooking methods and ways of cutting are supposed to be introduced and systematized.3.1.1 Cooking methodsBoiled, fried/ pan fried（煎）, stir-fried(sauted)（炒）, quick-fried（爆）, deep-fried（炸）, braised（烧）, stewed/Simmered（炖，焖）, baked（烘，焙）, roast/barbecued
47、（烤）, grilled（铁板烧）, steamed（蒸）, smoked（熏）, scalded（灼）, stuffed（酿）, spiced（卤）, rinsed（涮）, basted（浇油烧）, decocted（熬）, poached(水煮);3.1.2 Ways of cuttingChinese dish names also contain various forms of ingredients due to the different cutting skills. The cutting skills normally cover “切” (cutting), “剁”(ch
48、opping), “切末”(mincing),“ 切丁 ”(cutting into dices), “ 切块 ”(cutting into pieces), “ 切丝 ”(shredding), “ 刨丝”(grating), “切片”(slicing), “片肉”(filleting), “切条”(cutting into straps), “切段”(cutting into chunks) (王逢鑫, 1997:260). As for the forms of ingredients often appear in the dish names, there are “块”, “片”,
49、 “丝”, “丁”, “茸”, “末”, “条”, “段”.3.2 Importance of English translation of Chinese dish names Chinese dish names are rich in meaning, style and connotation, vividly reflecting Chinas catering culture. Their English translations are an effective means to inform foreign readers of Chinas culture as well as customs. Therefore, it is of great value to make a study on translations of these di