1、20XX 年度本科生毕业论文（设计） 功能对等理论和文化功能对等理论在滇功能对等理论和文化功能对等理论在滇 菜英译中的应用菜英译中的应用 院 系： 外国语学院 专 业： 英语 年 级： XXX 学生姓名： XXX 学 号： 20XX060041 导师及职称： XX（副教授） 20XX 年 XX 月 20XX Annual Graduation Thesis (Project) of the College Undergraduate The application of functional equivalence and cultural functional equivalence in
2、Yunnan cuisine translation Department: College of Foreign Languages Major: English Grade: 20XX Student Name: Wu Jin Student No.: 20XX1060041 Tutor: Professor Wang Yan Finished by May, 20XX 毕业论文（设计）原创性声明 本人所呈交的毕业论文（设计）是我在导师的指导下进行的研究工作及取 得的研究成果。据我所知，除文中已经注明引用的内容外，本论文（设计）不包 含其他个人已经发表或撰写过的研究成果。对本论文（设计）的
3、研究做出重要贡 献的个人和集体，均已在文中作了明确说明并表示谢意。 作者签名： 日期： 毕业论文（设计）授权使用说明 本论文（设计）作者完全了解 XX 学院有关保留、使用毕业论文（设计）的 规定，学校有权保留论文（设计）并向相关部门送交论文（设计）的电子版和纸 质版。有权将论文（设计）用于非赢利目的的少量复制并允许论文（设计）进入 学校图书馆被查阅。学校可以公布论文（设计）的全部或部分内容。保密的论文 （设计）在解密后适用本规定。 作者签名： 指导教师签名： 日期： 日期： 毕业论文（设计）答辩委员会毕业论文（设计）答辩委员会( (答辩小组答辩小组) )成员名单成员名单 姓名 职称 单位 备注
4、 主席（组长） XX 学院本科毕业论文（设计） 摘要摘要 云南省是我国西南边陲的“国门” ，与东南亚有着密切的经济往来，多国商 人出入频繁。此外，云南独有的旅游资源、民族风情、地理位置，也吸引着国内 外大量游客纷至沓来，云南逐步走向国际化。在这样一个大背景下，公共场所示 范语翻译显得尤为重要，其中菜名翻译则是重中之重，受到了众多学者的广泛关 注。独特，神秘，多元的民族文化，壮丽的自然景观，宜人生存的气候条件，大 自然赋予了云南永恒的魅力，而因此为条件的云南人的菜-滇菜，也逐渐成为中 国菜系代表作之一。菜肴是最能体现地方特色的载体之一，融合了当地各种元素 特色。本文通过尤金奈达提出的功能对等理论
5、来分析滇菜的英译，结合源语的 特点和目的语的功能，让译文最大限度的保留云南特色。 关键词：关键词：滇菜；功能对等；翻译 XX 学院本科毕业论文（设计） ABSTRACT Since Expo was held in Kunming in 1999, Yunnan has accelerated its steps of integration into the national economy, and the popularity has been greatly improved. In addition, the unique tourism resources, ethnic cust
6、oms, and predominant geographical location in Yunnan have attracted domestic and foreign visitors. With such a background, Chinese-English translation in public places is very important. Meanwhile, dishes translation has received widespread attention by many scholars. Dishes are one of the best refl
7、ections of local characteristics. This study focuses on the Chinese-English translation of Yunnan dishes from the perspective of functional equivalence theory developed by Eugene Nida. Combine the source language characteristics and the target language features so that make the translation to maximi
8、ze the Yunnan features. Key words: Yunnan dishes; Functional equivalence; Translation XX 学院本科毕业论文（设计） TABLE OF CONTENTS 1 INTRODUCTION 1 2 LITERATURE REVIEW 3 2.1 Domestic Research 3 2.2 Overseas Research 4 3 FUNCTIONAL EQUIVALENCE AND CULTURAL FUNCTIONAL EQUIVALENCE 5 3.1 Functional Equivalence . 5
9、 3.2 Cultural Functional Equivalence . 5 4 FUNCTIONAL EQUIVALENCE IN YUNNAN DISHES TRANSLATION 7 4.1 Principles of Functional Equivalence . 7 4.1.1 Principle of Priority . 7 4.1.2 Principle of Reservation 7 4.2 Application of Principles . 8 4.2.1 Literal translation 9 4.2.2 Liberal Translation 10 5
10、CULTURAL FUNCTIONAL EQUIVALENCE IN YUNNAN DISHES TRANSLATION 13 5.1 Western Diet Taboos . 13 5.2 Application of Cultural Functional Equivalence . 13 CONCLUSION 16 ACKNOWLEDGEMENTS . 18 XX 学院本科毕业论文（设计） 1 1 INTRODUCTION With further expanding of opening up and speeding-up globalization, Chinese food p
11、lays a more and more important role in the aspect of promoting Chinese culture. In December 2007, Foreign Affairs Office of Beijing Municipal Peoples Government and Beijing Municipal Bureau of Commerce compiled the book English Translations for Chinese Menus, lists the translation principles and sta
12、ndardizes the English translations of 2,753 Chinese dishes. After that, much attention has been paid to dish translation and many scholars have researched on Chinese-English translation of specialties. Yunnan cuisine culture is featured with diversity and nationality. As the outstanding representati
13、ve of Yunnan culture, Yunnan cuisine embodies a concentrated reflection of Yunnan peoples intelligence. Yunnan lies in the southwest of China and borders on Burma, Laos, and Vietnam with a total boundary line of 4,061 kilometers. It is an important passage connecting China, South Asian and Southeast
14、 Asian countries. In recent years, a series of foreign affairs happened in Yunnan. Chen Hao, the deputy secretary of Yunnan Provincial Party Committee, met with consul-generals of 7 countries in Kunming in March 27, 20XX; Chen Hao met with Bari provincial government delegation of Indonesia in March
15、31, 20XX; Li Jiheng, the secretary of Yunnan Provincial Party Committee, met with Marks Bocaz, the American ambassador to China in January 30, 20XX; the 2nd China-South Asia Expo was held in Kunming in July 3, 2014. Under this background, Yunnan is stepping towards globalization and more foreigners
16、come to Yunnan for business. Further more; Yunnan is famous for its pleasant and mild weather conditions and charming sceneries. Also Yunnan attracts more and more tourists, of course including the foreigners. It forces many translation works to be done. Dishes translation is one of these necessary
17、jobs. Well-translated English versions of the dishes can be of great help. Also it promotes the development of local tourism and international image. Yunnan cuisine or Dian (shortened form of Yunnan) cuisine is a combination of the 1 INTRODUCTION 2 cuisines of the Han people and other ethnic minorit
18、ies in Yunnan. There are 26 nationalities with a population of around 46,000,000 and 25 ones are minorities, for which Yunnan province ranks first in China. As the province with the largest number of ethnic minority groups, Yunnan cuisine varied so vastly from others. Many Yunnan dishes are quite sp
19、icy, and wild mushrooms are distinctive. Some flowers, ferns, leaves, and insects are also eatable. Yunnan dishes play a vital role of Yunnan culture. They reflect various customs of ethnic minorities. It features in moderate spicy, fresh color, health-oriented, and authentic. Both the young and old
20、 love Yunnan dishes. It consists of four main regions, the west, southwest, south, especially for the northeast Yunnan cuisine. There are some cutting styles often used of Yunnan dishes: slicing (片), shredding (丝), cubing (丁), mincing (末), ball (球), etc Also there are cooking methods often used: pan
21、-fried (煎), deep-fried (炸), stir-fried (炒), braised (烧), roast (烤), stewed (炖), steamed (蒸), etc In addition, specified fire is essential, and it can be categorized into roaring flame (大火), medium flame (中火), and low flame (小火). One more left is blending condiments. It is extremely important for Yun
22、nan dishes, because it can make the dish fresher and get rid of some strange smell in raw materials. Nowadays, there is no doubt that the dishes become the representative of Yunnan. English translation about dishes is an appropriate model of functional equivalence theory. It can explain this theory
23、well and it is a good way for English learners to absorb the theory. Besides, this paper will present principles to correct the wrong translations. It will be helpful to English study and intercultural communication. This paper will have theoretical and realistic significances. The author collected
24、information from Internet, Intercontinental Kunming Hotel, Guanfang Hotel, and Yunxi Hotel. At the same time, there are some wrong versions. For example, 三七汽锅鸡 was translated as “steamed chicken with panax”. 三七 is different from panax, it is pseudo-ginseng. They are similar, but not the same thing.
25、鸡汤米线 was translated as “chicken rice”. Obviously, it should be “rice noodle in chicken soup”. 豆腐皮 was translated as “tofu skin”. As we know, it is not really the skin of tofu, but the thin sliced shape of tofu. It should be “tofu sheets”. XX 学院本科毕业论文（设计） 3 2 LITERATURE REVIEW 2.1 Domestic Research I
26、n China, with the development of economical society, people pay more attention to dish translation. Many scholars have studied on it. Li Xiaoyun (2009) in her English Versions of Jingzhou Dishes from the Perspective of Functional Equivalence claimed that Jingzhou dishes have special cultural connota
27、tion. She expressed origins of some typical dishes and worked out a well-translated version under the guidance of functional equivalence. Yang Jing (2012) in her English Versions of Chinese Dishes from the Perspective of Functional Equivalence pointed out that Chinese dishes have their own cultural
28、background and characteristics. It is better to translate them with functional equivalence theory; however, sometimes literal translation is also necessary. Zhang Yi (2012) in her Cultural Functional Equivalence and the English Translation of Chinese Dish Names: with Special Reference to Hunan Dish
29、Names pointed out, with the ever-broadening international exchanges, foreign friends show increasing interest in Chinese food culture. It is now necessary to standardize the English translation of Chinese menu so as to better disseminate the Chinese food culture to the world, which will enhance the
30、publicity and better realize the integration of localization and globalization. Qing Zhaoxia (2012) in her A Review on Domestic Research of the Translation of Chinese Cuisine claimed that in nearly a decade, the domestic translation scholars have been increasingly aware of the importance of Chinese
31、dishes translation, and have done various discussions and researches. After analyzing, these researches are focus on the linguistic features analysis in dishes, translation skills and exploring translation theories or principles. However, in the aspect of culture and translation, diversified transla
32、tion, and regional special dishes translation seem to be very weak. The future studies about cultural translation are still need to paid more attention and scholars should strengthen these aspects of translation studies. 2 LITERATURE REVIEW 4 2.2 Overseas Research Here are some translation researche
33、s abroad based on functional equivalence and cultural functional equivalence. Bible translation takes a large ratio up in western translation research. The Revised English Bible (REB) is a 1989 English language translation of the Bible and updates the New English Bible, of 1970. The style of the REB
34、 has been described by several people as more “literary”. It tends slightly further in the direction of “functional equivalence” than those translations. In western countries, cultural translation is popular. Cultural translation represents the practice of translation, which involves cultural differ
35、ences. Cultural translation can be also defined as a practice whose aim is to present another culture via translation. This kind of translation solves some issues linked to culture, such as dialects, food, or architecture. Dish names translation is a kind of food culture translation. Hawks translate
36、d some Chinese dishes, poetries, and sayings through Bassnetts cultural functional equivalence. “Poetry is not what is lost in translation; it is rather what we gain through translation and translators.”(Hawks) Christian Nord (1991) simply sued “intercultural communication” to replace “translation”.
37、 Holz-Manttari (1984) even preferred to use the term “intercultural cooperation” instead. Andre Lefevere talked of translation as a kind of “acculturation”. And also R.Daniel Shaw (1988) created the term “transculturation”. Translation is no longer a kind of pure linguistic phenomenon but a cultural
38、 one. The cultural value of translation becomes increasingly important. XX 学院本科毕业论文（设计） 5 3 FUNCTIONAL EQUIVALENCE AND CULTURAL FUNCTIONAL EQUIVALENCE 3.1 Functional Equivalence Functional Equivalence is a term for method of translation coined by Eugene Nida. It has often been understood as fundamen
39、tally the same as sense-for-sense translation. However, his original definition of Functional Equivalence was rhetorical: the idea was that the translator should translate so that the effect of the translation on the target reader is roughly the same as the effect of the source text once was on the
40、source reader. The term “Functional Equivalence” suggests not just that the equivalence is between the function of the source text in the source culture and the function of the target text in the target culture, but that “function” can be thought of as a property of the text. It is, however, possibl
41、e to think of functional equivalence in the larger context as about more than the structure of texts as about how people interact in cultures. Eugene Nida (2001) expounds the theory of functional equivalence in Language and Culture-Contexts in Translating. The lowest and realistic definition of Func
42、tional equivalence can be expressed as “the understanding degree of readers for translation should reach a level that they are able to imagine how the original language readers understand and appreciate the text”. The highest and ideal definition of functional equivalence can be expressed as “for th
43、e understanding and appreciation about the text, both target readers and origin readers share the same opinions”. 3.2 Cultural Functional Equivalence Cultural functional equivalence is closely related to functional equivalence. “Cultural translation has double implications: one refers to the handlin
44、g of cultural factors in the process of translation, and the other indicates the examination and explanation of translation from the broad perspective of culture.” (Zhang Yi 19) How to deal with the cultural elements during the process of translation is the central point 3 FUNCTIONAL EQUIVALENCE AND
45、 CULTURAL FUNCTIONAL EQUIVALENCE 6 of Susan Bassnetts cultural functional equivalence theory. “Bassnett thinks translators should try to make the translated text in the target culture plays the same function as the original does in the source culture due to different texts have different functions i
46、n certain culture.” (Zhang Yi 19) Bassnett also thinks translators should not regard the text but culture as the basic unit of translation. The process of translation is a kind of communicative behavior. The main ideas of Bassnetts cultural functional equivalence can be described in brief as followi
47、ng 4 aspects. First, the unit of translation should be the culture instead of the words, sentences, paragraphs or discourse. Second, translation is not a simple language conversion, and it is essentially cultural exchanges, including the cultural communication and communication between cultures. Her
48、 macroscopic translation can be divided into two categories, namely the inner cultural translation and outer cultural translation. Third, translation should be out of the limitations of semantic equivalence, and realize the cultural functional equivalence. Translation equivalence should not be singl
49、e, but multifaceted. Bassnett believes translation is a full explanation for another symbol, complete equivalence is impossible. The ultimate goal of translation is to realize the transformation of culture. Finally, translation principles and norms are constantly changing. The purpose of translation is to meet different needs. According to the concept of cultural translation, translation is cultural communication, culture is on the first leve
