川菜翻译.docx

川菜翻译.docx

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川菜翻译

UndergraduateThesis

TheStrategiesofSichuanFoodMenuTranslation

WuYouhong

Superviser：

GaoYang

Major：

English

StudentNumber：

20054432

SchoolofForeignLanguagesandCultures

SouthwestUniversityofScienceandTechnology

June,2009

本科生毕业论文

浅谈川菜菜单翻译策略

伍有洪

指导教师：

高阳

专业名称：

英语语言文学

学号：

20054432

西南科技大学外国语学院

2009年6月

Acknowledgements

Throughouttheprocessofwritingmythesis,IobtainedmuchhelpandencouragementfrommysupervisorGaoyangandallmyrespectableteachersintheForeignLanguagesCollegeofourUniversityduringmyfour-yearcollagestudies.Ihavebenefitedalotfromtheirmeticulousscholarship,greatattainment,andpatientencouragement.Iwanttakethisopportunitytoexpressmysincerethankstothem.

Then,Iwanttoexpressmyheartfeltthankstomydearparents.TheyworkedveryhardtoraisemeupandgivemethisopportunitytobeeducatedinSouthWestUniversityofScienceandTechnology.Theyshowmealltheirloveandoffermeagreatdealofencouragementintheprocessofwritingthepaper.Ilovethemendlessly.

Finally,Iwanttoacknowledgethecontributionofmybelovedfriendswhobroughtmealotofhappinessduringtheprocessofmywriting.

Abstract

Foodisthefirstnecessityofpeople.ThecultureofthedietwasanimportantpartinChinesehistory.ThemenutranslationisaveryimportantwaytopropagateSichuanfood.ThegoaloftranslatingSichuanfoodmenuistolettheforeignfriendsunderstandSichuancultureespeciallySichuan'sdietculture.BecausetherearemanycharacteristicsinSichuancuisine,translatorsshouldknowaboutSichuancuisinewhentheyaretranslatingit,suchasthecookingmethod,historyandthebasiccharacteristicsofthefood.Sothetranslationprinciplesrunaroundoneword“understand”.

Thethesiscanbedividedintofourparts;thefirstpartisabouttheintroductionandtheresearchofSichuanfood.ThesecondpartmainlydiscussesthehistoryofSichuancuisine.ThethirdpartisaboutsomeprinciplesoftranslatingSichuanfoodmenu,suchasliteraltranslation,freetranslation,andtheforthpartgivesabriefintroductionaboutthecuttingandcookingmethodandintroducessevenmethodsoftheSichuanfoodmenutranslation.ThepurposeofthediscussionistohelppeopletranslateSichuancuisinemucheasier.

Keywords:

Sichuancuisine;Menutranslation;Principle;Method

摘要

民以食为天，饮食文化是中国传统文化的组成部分。

本文主要探讨四川菜单的翻译策略，菜单的翻译是推动川菜传播的最有效的手段之一，译者在做川菜翻译目的都是为了能让外国朋友了解四川文化特别是四川的饮食文化。

由于川菜各有各的特点，当人们在翻译川菜的时候就必须对川菜有一定的了解，如：

做法、来历以及其特征等。

而在这个翻译的过程中译者就应该遵循川菜翻译的原则以及策略，对于这种情况，译者认为应该遵循两个字“明白”。

本文分成四个部分，第一部分简单的川菜菜单的翻译以及其研究现状等，第二部分着重的介绍了川菜的历史；第三部分介绍了川菜菜单翻译的一些原则，包括直译，意译等。

第四部分也是本文的重点，主要介绍了川菜菜单翻译的方法，通过这些方法的介绍，可以让读者根据川菜的特点可以更加简单的对其进行翻译。

关键词：

川菜;菜单翻译;原则;方法

TableofContents

Acknowledgementsⅰ

Abstractsⅱ

TableofContentsⅳ

Ⅰ.Introduction1

Ⅱ.ABriefIntroductionofSichuanCuisine3

Ⅲ.ThePrinciplesofSichuanFoodTranslation5

3.1LiteralTranslation5

3.2FreeTranslation6

Ⅳ.TheMethodsofSichuanFoodMenuTranslation7

4.1TheMethodofCutting7

4.2TheMethodof“CookingMethods+Material”7

4.3TheMethodof“Translation+Explanation”8

4.4TheMethodof“Material”9

4.4.1Material+With+Condiments9

4.4.2Material+RawMaterial9

4.4.3TranslatingTheSubstanceinsteadoftheOriginalName9

4.5TheMethodofTranslatingtheSubstanceFamiliarwiththeLocalFoodNaming

10

4.6TheMethodof“Pinying+Explanation”10

4.7TheMethodof“Material+Place+Style”10

Ⅴ.Conclusion12

Bibliography13

Chapter1Introduction

Sichuancuisinehasahighhonorathomeorabroad.Theuniquetasteattractsmanycustomersfromallovertheworld.BecausetheSichuancuisinehasmanykindsofcookingmethods,itismuchhardertotranslateit,fromthemenuoftheSichuancuisine;weknowthattherehavemanykindsoftranslationsandmanystandards.Themainreasonisthattherearemanymethodsoftranslationandthetraditionaltranslationistoosingle.In2008,beforetheBeijingOlympicgame,therelevantdepartmentsdidsomeresearchaboutthemenutranslationincludingSichuancuisine,andthendidsomediscussions,finally,makeastandardforthemenutranslationtowelcomethearrivaloftheOlympicGames.Beforethisaction,therelevantdepartmentofSichuanhasbeendiscussedabouttheuniformofSichuancuisinetranslation.Foravarietyofreasons,somerestaurantsstillusedifferenttranslationmenus.AftertheOlympicGames,itisnecessaryforthegovernmenttounifyastandardbycollectingtheviewsfromthecountry.Inthisway,itwillhelpustofacilitateourselvesandalsotospreadthedietculturebetter.Ithasanimportanthistoricalandrealisticsignificance.

ThisthesisgivespeopleabriefintroductionofSichuancuisinetranslation,thuspeoplecanunderstandthemethodandstrategyofSichuancuisinetranslation.So,thetranslatorwillhaveaquiteexplicitgoalindoingtranslation.AccordingtosomebasiccharacteristicsofSichuancuisine,peoplemayrealize,whenpeopletranslateSichuancuisinetheyshouldusethesecharacteristicsadequately;theprocedureandtheingredientalwaysplayaveryimportantroleinSichuancuisinehistory.So,itisessentialfortranslatorstogiveabriefintroductionoftheprocedureandingredientwhentranslatorsaredoingthetranslation.PeopleknowaboutsomestrategiesofSichuancuisinetranslation.Translatorsneedtoaccordtothecharacteristicwithanykindsofvegetables,forinstance,peopleshouldtranslatesomedishesdirectly,andpeoplemusttranslatesomedishesaccordingtotheprocedure,somewiththeunifyingofPinyinandEnglish,andotherswiththeintroductionoftheirorigininpropertime.Actually,themainpurposeofthemenutranslationistoletthevisitorunderstandthisdishandthecultureaboutthisdish.Enjoyingthisdishandrememberingthisdisharethemostimportantpart.

PartonegivesabriefintroductionoftheSichuancuisine,theresearchofSichuancuisineandsomebasiccharacteristicsofSichuancuisinetranslation,peoplefinallycarryoutinthetranslationstrategiesofSichuancuisine.ParttwointroducesthehistoryofSichuancuisine.

PartthreetellspeoplesomeprinciplesabouttheSichuancuisinetranslation,suchastheliteraltranslationandthefreetranslation.ThuspeoplewillknowtheprogressofcookingthefoodandtheSichuancuisinetranslationstepbystep.PartfourintroducessevenmethodsofSichuanfoodmenutranslation;allofthemethodshelptheforeignerscanunderstandthecookingprogresswhentheyareenjoyingthedishes.

Chapter2ABriefIntroductionofSichuanCuisine

WhentalkingaboutSichuancuisine,peopleimmediatelythinkofitasbeinghot,sour,sweet,salty,orofsomeotherstrangetastes.Actually,thesetastesappearedinthelast100years,andinitiallywerepopularonlyinthelowerstrataofsociety.Hotpepper,animportantflavoringinSichuancuisine,wasintroducedtoChina200-300yearsago.（车福.1990）

Sichuancuisineisalwayspreparedwithawidevarietyofingredientsandismadeintovariousshapeswithdifferenttastes.Muchattentionispaidtoitsflavorsaswell.

Firstly,therearedifferentsortsofseasonings,suchashotpepper,Chinesepeppercorn,soy,shallot,ginger,garlicandsoon.SeasoningsuchasBaoningvinegar,thesoysauceofthecountyBi,thepreservedSichuanpickleofFuling,preservedmustardgreensofZizhongandMaowenpeppercornarewellknownalloverthecountry.

Secondly,Sichuancuisineisfamousforitsdistinctanddiverseflavorsgeneratedfromshallot,ginger,andgarlicwithformsofsuperbcraft.

Thirdly,Sichuancuisineisfamousforthehugevarietyoftastes.Themostoutstandingonesarefish,spicehomemade,pepperoil,andstrangeflavorsamongmorethan20formulas.

Fourthly,therearenumerouscookingtechniques,suchasstirfrying,frying,stir-fryingbeforestewing,andbraising.Itistypicalthatadishisdoneinasinglepotoverstrongflames,atthesametimethesauceismade,andthereisnoneedtoboilsomepartsofitinadvanceorpourthemintoanotherpottocontinuetheprocedure.Inaddition,therearesomeadvancedcookingtechniquesforsoup.

Differingfromothercuisines,Sichuancuisinekeepsinsecretitsrecipesfornotonlytherawmaterialsandcondimentsbutalsothecookingmethods.IfyoucometoSichuan,youcantastethedeliciousfoodthereandyouwillknowwhysomanypeoplelovethefoodthere.

TheSichuancuisinehasmanyfactions,includingChengduandChongqingprimarily.Itreflectsthegeographical,climateandotherdifferencesbetweentheseplaces.AstheyarerootedinSichuan,theyallhavethecommoncharacteristics.Hot,freshandfragrantarethemainrhythmsoftheSichuancuisine.IfpeoplewanttocookdeliciousSichuancuisine,theyhavetounderstandthehistoryandthecultureofit.

Sichuancuisineispreservedthroughpickling,salting,dryingandsmoking,andisgenerallyspicy.Peppercorn,grownonanindigenousplant,withanintensivelyfragrant,citrus-likeflavorandtriggeringa"tingly-numbing"（Chinese:

麻）sensationinthemouth,iscommonlyused.Otherwidelyusedingredientsarechili,ginger,staraniseandspicyherbs,plantsandspices.Broadbeanchilipaste（simplifiedChinese:

豆瓣酱;traditionalChinese:

豆瓣orDoùbànjiàng）arealsostapleseasoningsinSichuancuisine.Theregion'scuisinehasalsobeentheoriginatorofseveralprominentrecipeswidelyusedinChinesefoodasawholetoday,includingyuxiang（魚香）,mala（麻辣）,andguiwei（怪味）”（Tropp,Barbara1982）.

Chapter3ThePrinciplesofSichuanFoodMenuTranslation

Therearemanyprinciplesoftranslation,accordingtoyourowncustomandthespecial