摘要

本论题旨在从跨文化的角度，通过分析有关菜名英译的理论以及翻译方法，解释川菜菜名的命名原则及其背后所表达的文化内涵。研究此课题的困难有三点。第一，目前中国川菜的英译大多机械直译，辞不达意。第二，对川菜的英译流于表面，忽略文化内涵。第三，菜式空缺，英译对等词造成信息不对称。研究此课题是为了提高川菜英译的准确度，使川菜英译更加得体、规范、系统，而且，通过规范菜名英译，向世界宣传四川文化，以达到世界文化与中国文化的不断融合。

关键词：  川菜  英译  文化现象

Contents

摘要  i

Abstract ii

Introduction 1

1.1 Background 1

1.2 Significance 3

1. Literature Review 4

1.1.1 Problems in the English Translation of Sichuan Cuisine 4

1.1.2 Research Status of Menu Translation 5

1.2 Cultural Phenomena in Translation 6

1.2.1ClassifIcation of Sichuan Cuisine 6

1.2.2 Translation Methods of Translating Sichuan Cuisine 8

2. Theoretical Basis 10

2.1 Literal translation 10

2.2 Liberal translation 11

2.3 Transliteration 11

3. Data Analysis 12

3.1 A Statistic Analysis of Naming Principles of Sichuan Cuisine 12

3.1.1 A Statistic Analysis of Named after the Cooking Method 12

3.1.2 A Statistic Analysis of Named after Historical References 12

3.1.3 A Statistic Analysis of Named after the Geography 13

3.2 A Statistic Analysis of Principles of Translating Sichuan Food Names into English 13

3.2.1 A Statistic Analysis of Literal Translation 13

3.2.3 A Statistic Analysis of Transliteration 14

3.2.4 A Statistic Analysis of the Translation of Explanation 14

3.3 A Statistic Analysis of the Translation of Interpretation 14

Conclusion 15

Bibliography 17

Acknowledgments 18