土特产食品说明书论文：从交际翻译法探讨土特产食品说明书的汉英翻译【中文摘要】土特产食品说明书的翻译已经成为世界了解中国文化的一个重要媒介。
然而,目前中国土特产食品说明书的汉英翻译状况远远不能令人满意。
因此,本文以彼得·纽马克的交际翻译法为理论基础,对土特产食品说明书的汉英翻译进行了研究,是探索切实可行并且有效的翻译方法来指导其翻译实践。
本文收集并分析了土特产食品说明书及相应英译文的大量实例,将译文中存在的错误分为两类：(1)语言翻译错误,包括拼写、词汇和语法错误；(2)文化翻译错误,包括中式英语、文化信息的误译,并且分别从语言和文化方面对造成这些错误的原因进行了深入的研究。
鉴于以上诸多的翻译错误,本文试图探求适用于土特产食品说明书汉英翻译的切实可行的方法。
通过分析土特产食品说明书的文本功能,本文将其归类为信息型和呼唤型文本。
根据纽马克的观点,信息型和呼唤型文本适合用交际翻译法进行翻译。
由于交际翻译法只为译者提供了一个框架,并没有给翻译土特产食品说明书提供可操作的具体方法。
因此,本文在交际翻译法的关照下,阐述了土特产食品说明书的翻译原则：(1)意义准确；(2)重现原文功能；(3)使读者易懂,并提出了具体的翻译方法,包括：增译、减译、改译和借译。
这些具体的翻译方法的应用,能在一定程度上避免土特产食品说明书的汉英翻译中存在的错误。
【英文摘要】Translation of special local food introduction has become an increasingly important medium for the outside world to know Chinese culture. However, its present translation situation is far from being satisfactory. Therefore, with Peter Newmark’s communicative translation as its theoretical foundation, this thesis conducts a study on C-E translation of special local food introduction, aiming at finding out feasible and effective translation methods in order to guide the translation practice.This thesis collects and analyzes abundant examples of Chinese special local food introduction with corresponding English versions as samples, and classifies the translation errors into two types:(1) linguistic translation errors, such as spelling, lexical and grammatical mistakes; (2) cultural translation errors, such as Chinglish and cultural misinterpretation. And a deep exploration into the causes of these errors is made from linguistic and cultural aspects.In view of so many translation errors, this thesis attempts to find out workable translation methods for C-E translation of special local food introduction. After analyzing the text functions of special local food introduction, the author classifies it into informative and vocative text.According to Newmark, communicative translation is suitable for both informative text and vocative text. As communicative translation only provides the translator with a framework while no specific translation methods are discussed, this thesis elaborates the principles for translating special local food introduction:(1) to be accurate in terms of meaning; (2) to reproduce the original function of the source text; (3) to be comprehensible for the sake of readership, and puts forward some specific translation methods based on communicative translation, including:addition, omission, adaptation and borrowing. With the application of these translation methods, the translation errors in special local food introduction can be avoided to a certain extent.【关键词】土特产食品说明书汉英翻译交际翻译【英文关键词】special local food introduction C-E translation communicativetranslation【目录】从交际翻译法探讨土特产食品说明书的汉英翻译ABSTRACT2摘要3-6Chapter One Introduction6-10 1.1 Research Background6-7 1.2 Research Questions7-8 1.3 Data Collection and Research Methodology8-9 1.4 Structure of the Thesis9-10Chapter Two Literature Review10-15 2.1Previous Studies on Pragmatic Translation10-12 2.2 Previous Studies on Food Instruction Translation12-14 2.3 Evaluations on Previous Studies14-15Chapter Three Theoretical Framework15-22 3.1 Text Analysis15-17 3.2 Semantic Translation versus CommunicativeTranslation17-22 3.2.1 Semantic Translation17-18 3.2.2 Communicative Translation18-19 3.2.3 Comparison between Semantic Translation and CommunicativeTranslation19-22Chapter Four Problems in C-E Translation of Special Local FoodIntroduction and Their Causes22-38 4.1 Translation Problems of Special Local FoodIntroduction22-33 4.1.1 Linguistic TranslationErrors23-29 4.1.2 Cultural Translation Errors29-33 4.2 Causes of Mistranslation of Special Local FoodIntroduction33-38 4.2.1 Causes of Linguistic Translation Errors33-35 4.2.2 Causes of Cultural TranslationErrors35-38Chapter Five Application of Communicative Translation to C-ETranslation of Special Local Food Introduction38-54 5.1 Text Functions of Special Local Food Introduction38-40 5.1.1 Informative Function38-39 5.1.2 Vocative Function39-40 5.2 Translation Principles ofSpecial Local Food Introduction40-42 5.2.1 To Be Accurate in Terms of Meaning40-41 5.2.2 To Reproduce the Original Function of the Source Text41 5.2.3 To Be Comprehensible for the Sake of Readership41-42 5.3 Communicative Translation of Special Local Food Introduction42-54 5.3.1Addition43-48 5.3.2 Omission48-49 5.3.3Adaptation49-52 5.3.4 Borrowing52-54Chapter Six Conclusion54-57 6.1 Research Findings54-55 6.2 Research Implications55 6.3 Research Limitations and Further Suggestions55-57References57-60Acknowledgements60-62。
