热门专业论文: 英语论文 日语论文 法语论文 俄语论文 德语论文 西语论文 韩语论文 越南语论文 阿拉伯语论文

功能对等理论在中文菜单翻译中的应用_英语论文.doc

资料分类:英语论文 高级会员(笑笑)提供原创论文资料更新时间:2016-07-22
需要金币500 个金币 资料包括:完整论文 下载论文
转换比率:金额 X 10=金币数量, 例100元=1000金币 论文字数:5334
折扣与优惠:团购最低可5折优惠 - 了解详情 论文格式:Word格式(*.doc)

ABSTRACT:Functional equivalence theory was advanced by Eugene. A. Nida, an American structuralism linguist. The so-called "functional equivalence" is that, the translation is not get literal equivalence rigidly, but achieve functional equivalence between the two languages. This point accords with the features of menu translation, which bears functions of offering information, stirring appetite and disseminating culture. However, the translation of the Chinese cuisine name is multifarious on account of shortage of guiding theory and integrated criterion on menu translation nowadays and even leads to “international joke”. Menu translation is different with others, it focuses on readers’ responds and feeling, and this point just coincides with Nida’s functional equivalence theory. In light of the features and functions of the Chinese cuisine name, Functional Equivalence Theory is the most appropriate one to apply. This paper aims to discuss the features of the Chinese Cuisine Name and how to use Nida’s functional equivalence theory to translate it.

Key Words Menu Translation; Features; Functional Equivalence Theory

 

摘 要:功能对等理论由美国著名的结构主义语言学家尤金·A·奈达提出。所谓“功能对等”,就是说翻译时不求文字表面的死板对应,而要在两种语言间达成功能上的对等。这一点正符合具有传递信息,引起食欲以及传播文化功能的菜名的翻译特色。但是,由于缺乏理论的指导和统一标准的规范,菜名的翻译五花八门,甚至闹出了“国际笑话”。菜名翻译不同于其他翻译,注重的是读者的反应和感受,这一点和奈达的功能对等理论相吻合。鉴于中文菜单的特点及功能,奈达的功能对等理论是最适于菜单翻译的。本文旨在根据中国菜名的特点,讨论奈达的功能对等理论在中文菜单英译中的适用性。

关键词 菜单翻译;特征;功能对等理论

论文资料贡献者对本文的描述:The translation of cuisine name is a new field in home. During the ten years of 1990s, only seven connected articles were delivered, and the pioneer is Liu Zengyu. He mentioned that we really need a committee to consider the menu translation......
相关论文题目: