资源描述：
《英语本科毕业论文-以“舌尖上的中国”为例探讨中国菜名的翻译》由会员上传分享，免费在线阅读，更多相关内容在学术论文-天天文库。
1、毕业论文以“舌尖上的中国”为例探讨中国菜名的翻译学生姓名：学号：英语学院学院：专业：指导教师：2016年6月OnC-ETranslationofChineseDishesfrom“ABiteofChina”byGeWenyanAThesisSubmittedinPartialFulfillmentoftheRequirementsfortheDegreeofBachelorofArtsintheSchoolofHumanitiesandSocialsciencesofNorthUniversityofChinaU
2、ndertheSupervisionofLiJianmingJune20,2016AcknowledgmentsDuringthesiswritingperiod,IhavereceivedacountofhelpandsupportfrommanypeopleandIintendtoconveymysincerethankstothem.Withouttheirself-givingassistance,thisthesiscouldnothavecometoitspresentform.First,Iwoul
3、dliketoexpressmyforemostgratitudetomysupervisor,LiJianming.Duringtheperiodofwritingthisthesis,hegavemeguidanceandencouragementoneveryoccasion.Secondly,Ishouldgivemythankstoalltheteachersofmine.Duringmyfourcollegeyears,theytaughtmeastoreofknowledge,whichprovid
4、esaprofoundfoundationforfinishingthisthesis.Thirdly,Iwanttoexpressmythankstoallmyclassmates.EverytimeImeetwithdifficulties,theywouldhelpmeworkoutmyproblems.Lastly,Iwouldconveymyspecialthankstomybelovedfamilyfortheirmanylittleattentions.iiAbstractFoodisthepara
5、mountnecessityofthepeople.ChinesefoodasacarrierofChineseculturealsooccupiesauniquepositioninspreadingofChineseculture.Therefore,todoagoodjobinthemenuoftranslatingChinesedishesplaysanimportantroleforspreadingChineseculture.Theauthorviews“ABiteofChina”inEnglish
6、astheobject,aroundNida’sfunctionalequivalencetheory,followstheprincipleof"faithfulness,expressivenessandelegance",andadoptsthemethodofliteraltranslation,freetranslation,transliterationandothertranslationmethodsmakingChinesedishesreachtheaboveprinciple.English
7、translationofChinesedishestakesaheavyburdenandembarksonalongroad.Inthispaper,theauthormakesasystematicsummaryforthecuisinetranslation,anddrawslessonsfromprevioustranslationresults.TheauthorhopesthisthesiscouldcontributetospreadingChineseculture.Keywords:ABite
8、ofChina;functionalequivalencetheory;C-Etranslation;Chinesedishesiiii摘要民以食为天。中国饮食作为中国文化的一个载体，在传播中国文化方面更是有着举足轻重的作用。做好中国菜名的翻译工作，对于传播中国文化意义深远。本文将以英文版《舌尖上的中国》中出现的菜名翻译为研究对象，围绕着奈达的功能对等理论，对《舌尖上的中
