归化与异化策略在浙菜菜名中的应用(3)

菜单

Yang (2010）uses functional approach to explain the English translation of Chinese dishes. She emphasizes that translators should consider translators’ purposes and the readers’ needs. On the basis of functional approach, she explains the principles of the English translation of Chinese dishes, which was published by Beijing tourism bureau and includes many English translation of Chinese dishes and she believes the principle of English translation of Chinese dishes should focus more on the raw materials and ways of cooking. Therefore, literal translation and free translation should be frequently adopted. The main purpose of translation is to make foreigners better understand the names so that they may not feel confused when they order. Like functional view, teleology also focuses more on the transmission of message. In term of this view, Kong and Zhao (2001) propose four strategies to translate Chinese dishes: literal translation, free translation, transliteration and borrowing. They hold the view that transliteration should be put on the first place on the teleology because it is more meaningful than literal translation, and it can attract tourists more. They believe the English translation of Chinese dishes should make foreigners understand the make-up of Chinese dishes, the ways of cooking as well as the inner culture. Therefore, translators should be familiar with different food culture, and know different foreigners needs. Wu (2007), a professor of Beijing Institute of Technology, discusses the English translation of Chinese dishes on the basis of the menu for the Queen of Britain. He uses teleology and pragmatic studies to discover the best way of translation of Chinese dishes. In his opinion, translation should express the pragmatic function to satisfy readers’ demands rather semantic meanings. All in all, Wu believes that translation should be pragmatic, it should make foreigners know the meanings of dishes, and this is the purpose of the translation of Chinese dishes he reckons.