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1、毕业论文以“舌尖上的中国乃为例探讨中国菜名的翻译学生姓名：学号：_学院：越专业：空!指导教师：2016年6月OnC-ETranslationofChineseDishesfrom“ABiteofChina"byGeWenyanAThesisSubmittedinPartialFulfillmentoftheRequirementsfortheDegreeofBachelorofArtsintheSchoolofHumanitiesandSocialsciencesofNorthUniversityofChinaUndertheSupervisiono
2、fLiJianmingJune20,2016AcknowledgmentsDuringthesiswritingperiod,IhavereceivedacountofhelpandsupportfrommanypeopleandIintendtoconveymysincerethankstothem.Withouttheirself-givingassistance,thisthesiscouldnothavecometoitspresentform.First,Iwouldliketoexpressmyforemostgratitudetomys
3、upervisor,LiJianming.Duringtheperiodofwritingthisthesis,hegavemeguidanceandencouragementoneveryoccasion.Secondly,Ishouldgivemythankstoalltheteachersofmine.Duringmyfourcollegeyears,theytaughtmeastoreofknowledge,whichprovidesaprofoundfoundationforfinishingthisthesis.Thirdly,Iwant
4、toexpressmythankstoallmyclassmates.EverytimeImeetwithdifficulties,theywouldhelpmeworkoutmyproblems.Lastly,Iwouldconveymyspecialthankstomybelovedfamilyfortheirmanylittleattentions.AbstractFoodistheparamountnecessityofthepeople.ChinesefoodasacarrierofChineseculturealsooccupiesaun
5、iquepositioninspreadingofChineseculture.Therefore,todoagoodjobinthemenuoftranslatingChinesedishesplaysanimportantroleforspreadingChineseculture.Theauthorviews"ABiteofChina"inEnglishastheobject,aroundNida，sfunctionalequivalencetheory,followstheprincipleof"faithfulness,expressive
6、nessandelegance11,andadoptsthemethodofliteraltranslation,freetranslation,transliterationandothertranslationmethodsmakingChinesedishesreachtheaboveprinciple.EnglishtranslationofChinesedishestakesaheavyburdenandembarksonalongroad.Inthispaper,theauthormakesasystematicsummaryforthe
7、cuisinetranslation,anddrawslessonsfromprevioustranslationresults-TheauthorhopesthisthesiscouldcontributetospreadingChineseculture.Keywords:ABiteofChina;functionalequivalencetheory;C-Etranslation;Chinesedishes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
8、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《舌尖上的中国》中出现的菜
