Author(s)

Ming Cai ¹

Affiliation(s)

¹ School of Foreign Languages, Xinyang Agriculture and Forestry University, Xinyang, China

Corresponding Author

Ming Cai

ABSTRACT

This essay discusses the translation of Chinese cuisine from the standards and usual ways of menu translation and then draws the attention especially to the metaphor-loaded and culture-loaded food names according to the naming principles and cultural backgrounds. At last, it gives a general view to the principles for the translation of Chinese cuisine.

KEYWORDS

Chinese Culture, Chinese Cuisine, Translation, Metaphor

CITE THIS PAPER

Ming, C., A Study on Translation of Chinese Cuisine from its Metaphors and Culture. Lecture Notes on Language and Literature (2018) 1: 10-16.

REFERENCES

[1] C. Carole and Penny V. E. Food and Culture. New York: Routledge, 2008.
[2] George Lakoff and Mark Johnsen. Metaphors We Live By. London: The University of Chicago Press, 2003.
[3] J. C. Catford. A Linguistic Theory of Translation. London: Oxford University Press, 1965
[4] Newmark, P. Approaches to Translation. Shanghai: Shanghai Foreign Language Education Press, 2001.
[5] Nord, C. Translating As a Purposeful Activity: Functional-ist Approach Explained［M]. Shanghai: Shanghai ForeignLanguage Education Press, 2001．
[6] Reiss,Katharina, Translation Criticism - The Potentials and Limitations, Routledge, New York, 2014, pp .17.
[7] Sapir E. Language: An Introduction to the Study of Speech. Beijing: Foreign Language Teaching and Research Press, 2002.
[8] khMary Snell Horby. Translation Studies. Shanghai: Shanghai Foreign Language Education Press, 2002.

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