福建省光泽第一中学高中英语教师论文 从跨文化(8)

Grilled flatfish.

Stewed ox tail.

3) Cooking method(s)+major ingredient(s)+with/in other ingredient(s)

Fried fish cakes with lemon.

Cheese bakes fish.

Braised mutton in butter.

Fried shrimp/or fish on toast

Roasted wood cock on toast.

Baked pomfret in butter.

4) Omission of cooking method(s)

Veal sausage.

Hot cakes with syrup.

Mixed old meat.

Sliced tomato salad.

Triple-decker sandwich.

Pig feet salad.

3. Suggested Translation Techniques for Chinese Dish Names

In the Chapter 2, this writer has discussed the classification of Chinese dish names on the basis of which the suggested translation techniques for Chinese dish names would be made in this chapter. By evaluating some current translations in light of the principles proposed in this Chapter, this writer puts forward some effective techniques of translation to each group of the Chinese dish names. Before going further, the writer intends to discuss some basic translation techniques that may be helpful in translating Chinese dish names.

Two basic techniques used in translating process are “literal translation”and “free translation”.Newmark(2001:70)believes that “literal translation to be the basic translation procedure…in that translation starts from there.However, above the word level, literal translation becomes incre asingly difficult”. Since the focus of this paper is on words and phrases, literal translation would be frequently adopted. Literal translation can be used when the translated version is grammatically correct, functionally equivalent to the original language and when the target readers can understand both the designative and associative meaning. Free translation does not mean to delete what is not important from or add information to the original at random(Newmark,2001:63).Instead, it is a method to convey the associative meaning and cultural meaning of the original with the loss of its image to some extent. Literal translation plus explanation is also frequently used when a literal translation is insufficient to express all the underlying information or the functions of the original message. The explanation is needed for the translation of those dish names formed through rhetorical devices and other culture-loaded dish names whose associative meaning is difficult for the receptors to understand. To our disappointment, many current versions directly use the free translation method in dealing with the dish names with associative meaning. The rhetorical devices and