Author(s)

Wang Yin ¹

Affiliation(s)

¹ Yunnan Agricultural University, Kunming, 650100，Yunnan, China

Corresponding Author

Wang Yin

ABSTRACT

This paper is a report on the translation practice of Chinese-English translation, which is selected from the introduction of Cantonese cuisine. This video mainly analyzes the characteristics, history, development and cooking skills of Cantonese cuisine, and introduces Cantonese food comprehensively and systematically from many aspects. The translator has translated all the subtitles of the video into Chinese and English, and has realized that different regions of China have their own dietary characteristics, such as Cantonese food is a local specialty in Guangdong, which is significantly different from other dishes, as well as its own unique history of development and cooking skills. According to the classification of German functional translation theory, the book belongs to the information text, pays attention to the content of the transmission text, and the language logic is very strong, so the translator focuses on the transmission of the original text information when translating this type of text. According to the characteristics of the text, the translator is guided by Newmark's text type and mainly adopts other methods in the process of translation. Domestication translation strategies and translation skills, such as irony, concrete translation, addition, subtraction and so on. The report is divided into five parts. These five parts include introduction, comparison between Chinese and English, translation strategies and translation skills, case analysis and conclusion. The first part is the task description, which mainly introduces the background, importance and purpose of the translator's topic selection, and analyzes the text. The second part is the embodiment of the differences between Chinese and English in subtitle translation. The third part introduces Newmark's text type theory and introduces in detail the translation strategies and skills used in the process of translation; the fourth part is a case study. The fifth part is the translator's summary of this translation practice.

KEYWORDS

Cantonese cuisine, subtitle translation, text type, translation strategies and techniques

CITE THIS PAPER

Wang Yin, A Report on the Translation of Cantonese Cuisine. Advances in Educational Technology and Psychology (2022) Vol. 6: 1-5. DOI: http://dx.doi.org/10.23977/aetp.2022.060501.

REFERENCES

[1] Zhang Meifang Text type, translation purpose and translation strategy [J] Shanghai translation, 2013, (2): 5-10
[2] Zhang Meifang, Huang Guowen Discourse linguistics and translation studies [J] Chinese translation, 2002,23 (3): 3-7

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