Abstract Chinese cuisines has a long history, rich taste and unique styles。 It is the crystallization of the development of Chinese cooking for thousands of years。 Chinese food culture has become an important messenger of spreading the Chinese culture。 However, the first problem that this cultural exchange encounters is translation。 The name of Chinese cuisines concentrates on the profound Chinese cooking skills, and local specialties, reflects on the colorful Chinese nation’s food culture。 And these also has brought some difficulty to the Chinese dishes of the English translation。 Guided by the principle of skopos theory, and started from the function and purpose of Chinese cuisine translation, the paper explores the goals and basic principles of translation of Chinese cuisines and analyses the translation strategies of Chinese cuisines。91537

Keywords: Chinese cuisines; skopos theory; translation strategies

摘要中式菜肴历史悠久，品味丰富，风格独特，是中国烹饪发展数千年的结晶。中国的饮食文化成为了传播中国文化的一个重要的使者，但是这种文化交流所遇到的第一个问题就是翻译的问题。中式菜肴的名称浓缩了中国博大精深的烹饪技巧和地方特色，折射出中华民族绚丽多姿的饮食文化。而这些也给中式菜肴的英译带来了一定的难度。本文以翻译目的论原理为指导，从中式菜肴翻译的功能和目的性出发，探讨了中式菜肴英译的目标和基本原则，并浅要分析了中式菜肴翻译的策略。源G于J优L尔V论N文M网WwW.youeRw.com 原文+QQ75201`8766

毕业论文关键词：中式菜肴；目的论；翻译策略

Contents

1。 Introduction 1

2。 Literature Review 1

2。1 The definition of skopos theory 1

2。2 The origin and development of skopos theory 2

2。3 The principle of skopos theory 3

3。 Applications of Skopos Theory in Chinese Cuisine Translation 。 4

3。1 The purpose of Chinese cuisine translation 4

3。2 Fundamentals of Chinese cuisine translation 5

3。3 Problems in Chinese cuisines translation 6

3。4 The characteristics of Chinese cuisines names 7

4。 Strategies of Chinese Cuisines Translation from the of Perspective Skopos Theory 8

4。1 Literal translation 8

4。2 Free translation 9

4。3 Transliteration 9

5。 Conclusion 10

Works Cited 12

1。 Introduction 

Chinese food culture has a long history, board and profound。 It also has abundant categories, numerous schools and unique styles。 So it is the culinary development of thousands of years of crystallization and known at home and board。 With the globalization nowadays, Chinese food is also increasingly understood by people all over the world, and more and more foreigners love to Chinese cuisines。 Chinese food culture has become an important messenger of the spread of Chinese culture。 This cultural exchange encountered the first problem is translation problems。

Functionalism skopos theory of translation is the translation theory model developed by German translator Hans Vermeer in the 1970s。 “Skopos” is Greek, and it means“aim”、“intention”。 Vermeer considered that translation is not a transcoding process, but a specific human action。 Every action has a purpose, so the translation is also dominated by the purpose (Vermeer 7)。 Before any translation action, it must be clear what its purpose is, or it can not be translated。 从功能目的论角度谈中式菜肴的英译:http://www.youerw.com/yingyu/lunwen_199033.html