Abstract: Chinese dietary culture is long standing and well established. Due to diversity of delicacies, proper menu translation exerts vital effect into catering industry. Susan Bassnett’s theory of Cultural Translation is oriented as theoretical basis in this paper. And this paper is going to sort out the characteristics and the cultural background of the traditional Ningbo dish names. Therefore, it goes to the deep analysis of food culture in translation of the traditional Ningbo dishes and comes up with effective menu translation methods, respectively literal Translation, literal translation plus free translation, transliteration, literal translation and sketch. This paper expresses the powerful explanation force in translating the traditional Ningbo dishes on the basis of the Cultural Translation, which enriches the communication of food culture between China and foreign countries.

Key words: Menu Translation; Bassnett; Cultural Translation Theory; Ningbo dishes

Contents

Abstract

中文摘要

1. Introduction-1

1.1 The Importance of Accurate Expression in Dish Name Translation-1

1.2 Present Condition of Dish Name Translation in China-2

2. Cultural Translation Theory-4

2.1 A Brief Introduction to Cultural Translation Theory-5

2.2 Key Concepts of Cultural Translation Theory-6

3. Features and Food Culture of Dish Names in Ningbo-7

3.1 The Characteristics of Dish Names in Ningbo-8

3.1.1 The Saltness of Ningbo Dishes-8

3.1.2 The Umami Taste of Ningbo Dishes-8

3.1.3 The Sticky Flavor of Ningbo Dishes-9

3.2 The Cultural Indications of Dish Names in Ningbo-9

3.2.1 Dish Names with Allusions from Historical Stories-9

3.2.2 Dish Names with Auspicious Meaning from the Folks’ Custom-11

3.3 The Present Problems in Dish Name Translation in Ningbo-12

4. Translation Methods of Traditional Dish Names in Ningbo-14

4.1 Literal Translation-14

4.1.1 Translation Methods Beginning with Main Ingredients-15

4.1.2 Translation Methods Beginning with Cooking Method-16

4.1.3 Translation Methods Combining the Cooking Method and Main Ingredients-16

4.2 Literal Translation and Free Translation-17

4.3 Transliteration-18

4.4 Literal Translation and Sketch-18

5. Conclusion-20

Reference-22