商英论文

英语论文

姓 名 张校

专 业 班 级 09商务英语2

论 文 名 称 Introduction and approaches

指 导 教 师 曲勇

英语论文

Abstract This article is about Chinese diet culture and translation of Chinese cuisine. Chinese dishes famous for its abundance and exquisite, Chinese diet culture have occupied an important part in the nation's tradition cultures. Since China covers a vast area, there is a great difference of cooking between the north and the south. There are widely different food styles and taste in local regions. Among them, "the eight major dishes" enjoys the upper reputation, which consists of Fujian Cuisine, Sichuan Cuisine, Cantonese Cuisine, Beijing cuisine, Shandong Cuisine, Jiangsu Cuisine, Hunan Cuisine, Anhui Cuisine. Besides Chinese cooking culture enjoy high reputation at home and abroad, and Chinese cuisine is known for its variety and abundance. We can understand the causes behind every cuisine names with translation. The success translates the Chinese diet culture the effective strategy: Literal translation, free translation, pronunciation and meaning union. This is also described in this paper will focus on the issue. The report will give you all the answers.

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英语论文

Content

Abstract ............................................................................................................................................. 1

1. Introduction ................................................................................................................................... 5

2. Chinese diet structure and approaches .......................................................................................... 5

2.1 Structure of Chinese common food ............................................................................................. 5

2.1.1 Fish and meat ................................................................................................................... 6

2.1.2 Egg and milk .................................................................................................................... 6

2.1.3 Fat and Oil ........................................................................................................................ 6

2.1.4 Vegetables ........................................................................................................................ 6

2.1.5 Melon and fruit ................................................................................................................. 6

2.1.6 Seasoning ......................................................................................................................... 6

2.2 approaches of Chinese common food ......................................................................................... 7

2.2.1 The skill of cutting up vegetables and meat ..................................................................... 7

2.2.2 The skill of cooking ......................................................................................................... 7

3. China famous food ........................................................................................................................ 7

3.1 Eight kinds of Chinese food ........................................................................................................ 8

3.2 feature of famous food ................................................................................................................ 8

3.2.1 Cantonese Cuisine ............................................................................................................ 8

3.2.2 Shandong Cuisine ............................................................................................................ 9

3.2.3 Sichuan Cuisine .............................................................................................................. 10

3.2.4 Fujian Cuisine ................................................................................................................ 10

3.2.5 Jiangsu Cuisine .............................................................................................................. 10

3.2.6 Zhejiang Cuisine ............................................................................................................ 11

3.2.7 Hunan cuisine ................................................................................................................. 11

3.2.8 Anhui Cuisine ................................................................................................................. 11

4. Translation of Chinese food ........................................................................................................ 11

4.1 Feature of Chinese food ............................................................................................................ 12

4.2 Literal translation of Chinese food ............................................................................................ 12

4.2.1 Cooking methods + Ingredients + Seasoning For example: ........................................... 12

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英语论文

4.2.2 Cooking methods + Ingredients + with + Seasoning For example: ............................... 13

4.2.2 Cooking methods + Ingredients + with/in + Seasoning For example: ........................... 14

4.3 Free translations of Chinese food .............................................................................................. 14

4.4 Combination of literal and free translation of Chinese cuisine ................................................. 15

4.4.1 by some famous people names and famous places ........................................................ 15

4.4.2 by some history or story ................................................................................................. 15

Conclusion ...................................................................................................................................... 16

References ....................................................................................................................................... 17

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英语论文

Introduction and approaches On translation of Chinese cuisine

1. Introduction

The Chinese diet culture has a long history, and profound in cross-cultural communication, is an important content. Chinese cooking techniques are a set of methods and techniques traditionally used in Chinese cuisine. The cooking techniques can either be grouped into ones that use a single cooking method or a combination of wet and dry cooking methods. Besides the Chinese diet structure and Chinese cuisine names are an important part of the Chinese diet culture. As we all know translation is a representation or recreation in one language of what is written or said in another language. So the translation of Chinese cuisine plays an irreplaceable role in knowing Chinese diet culture. People usually translation Chinese cuisine name with three kinds of methods: Literal translation and free translation and by means of combining the two theories mentioned above --- to explanation of allusions translation. This means that combined with background of the story. Many Chinese dishes are named after historical stories or are prepared with unique Chinese cooking method. Translator should take care of it.

2. Chinese diet structure and approaches

Chinese diet culture has their own unique structure and this is what we need to pay attention. ―Their own unique‖ it means Chinese diet structure has rich and complex. We can find out Chinese diet structure what it is through Chinese diet culture what it is. This is why we need to know Chinese diet structure and approaches.

2.1 Structure of Chinese common food

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