论文.docx

1、论文分类号 密级 U D C 编号 本科毕业论文(设计) 题目 On Translation Strategies of Wuhan-Style Snacks from the Perspective of Skopos Theory系 别 外国语学院英语系 专 业 名 称 英语 年 级 2010级 学 生 姓 名 学 号 1050210070 指 导 教 师 二零一四年四月On Translation Strategies of Wuhan-Style Snacks from the Perspective of Skopos TheoryA thesis submitted in part

2、ial fulfilmentof the requirements for the degree of Bachelor of Arts in the School of Foreign LanguagesSchool: School of Foreign LanguagesMajor: English Class: Name: Student No.: Supervisor: Date: April 22nd, 2014Abstract: Chinese cuisine culture, with a long history, has been an indispensable part

3、of the daily life of Chinese people. As the old saying puts, “Of all things in the world, food is the top priority.” Chinese people attach great importance to it and have developed a particular taste during the long time. Wuhan-style snack is one of the famous cuisines noted for its variety, unique

4、taste, special cooking techniques, seasonality and folk style. A deep insight into Wuhans cuisine culture helps us get a better knowledge of this metropolitan city.However, research on the translation of Wuhan snacks is little and the translation is far from standardized and holistic. This thesis ai

5、ms at giving a deeper thought to the proper translation of Wuhan snacks and elaborating their historical and cultural connotations. Reasonable translation strategies are put forward to help to achieve the cultural communicative goal. This paper combines Skopos Theory with Wuhan-style snacks, and pro

6、poses three translation strategies which are acceptability strategy, communication strategy and loyalty strategy. By integrating those strategies above with features of the names of Wuhan snacks, this thesis comes up with translation methods as literal translation, liberal translation, transliterati

7、on, transliteration plus annotation, etc. Suggested versions are given to verify the translating strategies and methods under the guidance of the Skopos Theory. Key words: Wuhan-style snacks; Skopos Theory; communicative goal; translation strategies摘要：中国饮食文化源远流长，早已成为中国人日常生活中必不可少的一部分，正如一句谚语说道：“民以食为天。

8、”中国人与饮食的联系在这句话里体现的淋漓尽致。中国人对饮食素来讲究，在长期的实践与探索中，形成了自己独特的风味和特色。其中，武汉小吃品种繁多，风味别具一格，制作过程独特，时令性强，更具民俗特色。武汉正在努力恢复国际大都市的地位，对其饮食文化的进一步研究将有助于增进我们对她的了解。然而目前，对武汉小吃翻译的研究实属不多，翻译版本也不够规范、系统。本文旨在在目的论的指导下，对武汉小吃的翻译作进一步探讨，解释其历史文化内涵，分析并得出较合理的翻译策略，以达到文化交流的目的。本文将目的论与武汉小吃翻译结合，提出了三个主要翻译策略：可接受性策略，交际策略，忠诚策略。本文通过结合以上原则和武汉小吃名称构成

9、特点，总结出了不同的翻译方法：直译，意译，音译和音译加注释等。同时提供了一些翻译版本作为参考，来论证有关的翻译策略和方法。关键字：武汉小吃；目的论；交际目标；翻译方法 ContentsChapter I Introduction 1Chapter II Literature Review 2Chapter III On Names of Wuhan-Style Snacks 53.1 The features of the names of Wuhan-style snacks 53.2 The analysis of the problems on current naming of Wuh

10、an-style snacks 63.2.1 The word-for word translation 63.2.2 The loss of information 73.2.3 Different versions of the same snack 7Chapter IV The Skopos Theory 84.1 Skopos rule 84.2 Coherence rule 84.3 Fidelity rule 94.4 Loyalty rule 9Chapter V The Application of Skopos Theory to the Translation of Wu

11、han- Style snacks 95.1 The purpose of translation 105.2 Translation strategies 105.2.1 Acceptability strategy 105.2.2 Communication strategy 115.2.3 Loyalty strategy 115.3 Translation methods 125.3.1 Literal translation 125.3.2 Liberal translation 125.3.3 Transliteration 135.3.4 Transliteration plus

12、 annotation 13Chapter VI Conclusion 13Bibliography 16Chapter IntroductionThe Chinese mark their identity by various special foods, eating style and typical taste. So far, Chinese cuisine has shown its function as a tool for cross-cultural communication and exchanges. To achieve this goal, Skopos the

13、ory is applied to the translation of Wuhan-style snacks, a traditional Chinese cuisine of folk style that wins its reputation at home and abroad. This paper firstly discusses the features of the names of Wuhan-style snacks, which are probably made of ingredients, cooking method, tool, shape, taste,

14、persons name or original place. Those names can be descriptive, artistic or half-descriptive and half artistic. For instance, “欢喜坨” translated as “Happiness to Family Reunion(Fried Sweet Glutinous Rice Balls with Sesame)”, is of an artistic feature.“热干面”, a descriptive type, is translated into Wuhan

15、 Hot Noodles with Sesame Paste(from the English menu of Chinese Dishes in World Expo). In fact, the word-for word translation of “热干面” is “Hot Dry Noodles”. Though the latter is more loyal to the original text and somehow accepted by the foreigners, the former is more preferred if guided by Skopos T

16、heory. It is to be elaborated in details later in this paper.This thesis can be divided into three parts. The first part centers on the variety and features of Wuhan snacks. Problems on current translation are also addressed, which include the word-for-word translation, the loss of information and d

17、ifferent versions of the same snack. Next comes the Skopos Theory, covering four rules that are skopos rule, coherence rule, fidelity rule and loyalty rule. The last three rules are subject to the first one. Then it deals with the application of Skopos Theory to the translation of Wuhan-style snacks

18、, which proposes three main translation strategies as acceptability strategy, communication strategy and loyalty strategy. Under those strategies, this paper further discusses some specific translation methods: literal translation, liberal translation, transliteration, transliteration plus annotatio

19、n. Actually there lies no distinctive disparity between those translation methods, they can work together so as to achieve the communicative goal.Chapter Literature reviewResearches on translation strategies of Chinese cuisine have been gradually drawing scholars greater attention, which by no means

20、 have just begun from recent years. Many have their own unique perspectives and characteristics, elaborating the translation problems and methods of Chinese cuisines names. Here are some of the representatives.The Interpretive Theory (Fan Chenggong, 2009:14) views translation as an act of communicat

21、ion between two languages, which involves the non-verbal knowledgetranslators cognitive complements, pursuing the sense equivalence or effect equivalence rather than the lexis equivalence. Many translations carrying only the lexical message are considered as undertranslations for the failure to conv

22、ey the artistic meaning. To achieve this goal, sense is seen as the smallest unit. In order to fully interpret the translation process of Chinese food names, four procedures have been put forward which are comprehension, de-verbalization, reformulation and verification. This perspective gives a holi

23、stic and clear explanation to the process of translation, the translation principles and strategies. It stresses the conveyance of artistic elements of the food names, i.e. the transmission of culture. The cognitive elements are the prerequisites to achieve sense equivalence. However, the theory put

24、 too much emphasis on the cognitive complements of the translator. The ideas, experiences, culture, social background and ideological values of the translator play a vital role in the process of translation. If the translator is incompetent to comprehend the source text (ST) well in a proper situati

25、on, the mission of translation shall be impossible to accomplish.The Postcolonial translation theory starts from the unequal status of Chinese cuisine culture, fighting against the ethnocentric violence and struggling for the cultural identity. “The central intersection of translation studies and po

26、stcolonial theory is that of power relations.” (Munday, 2010:134) It criticizes the phenomena of arbitrary omission or loss of the cultural or historical information in translating Chinese dishes. As a result, not only does the translator violate the rule of faithfulness, but make readers unable to

27、enjoy the “foreignness” of source language (SL). Thus the method of foreignization is advocated in a bid to preserve the uniqueness of the original language and make its identity salient.The aim of preserving SLs heterogeneity makes it possible to achieve the cultural communication and transmission,

28、 but less consideration of the readers acceptability and target language will pose a challenge for full comprehension or even worse, confuse and mislead the foreigners. From the perspective of Schema Theory, translation is analyzed from the psychological angle. A schema is formed on the basis of ant

29、icipated experiences, and then encapsulated, revised and reshaped through later experiences. People have formed different schema due to the different geographical areas, customs, historical and cultural backgrounds. They act in accordance with their developed schema and renew their schema when they

30、experience another new situation. “This view points out that translation is a cultural exporting act produced by correlating the ST with target text (TT) with the share of schema between the author and the translator.” (Yue Fucao, 2012:89) Chinese cuisine, unique to our Chinese culture, has not alwa

31、ys found counterparts in other cuisine cultures. Thus the translator is supposed to find the similar or overlapping cognitive schema between different cultures to bridge the gap. In this process, the translator plays a major role in that he or she should not only have a great knowledge of the domest

32、ic culture but of the target languages (TLs). Only when he or she is familiar with both cultural schemas can he or she be able to complete the translating task.Skopos Theory has also been largely applied to the translation of Chinese food names. It focuses on expectations of the addressees in a particular context of TL, regarding the purpose of translation as its core, which guides the translation principles, rules and methods. There are four rules involved, that is, the skopos rule, coherence rule, fidelity