Being an important part of translation and the catering industry, studies on the Chinese menu translation in different perspectives have increased rapidly. However, relevant studies on the menu translation of Hangzhou Cuisine are limited hitherto. As a correct translation of dish name with precise and sound information is more likely to activate foreign customers’ interest and appetite, a relevant study on the subject is necessary.
1.2 Research Objectives
This research aims to contribute to the standardization and perfection of Hangzhou Cuisine translation by providing a new angle which is Functionalist Theory.
According to Functionalist Theory, translation is a kind of complicated human action with specific purposes. While translating, translators should bear in mind the source text and try every possible means to keep the target text compatible with the characteristics of the source text, provided their translations do not go against the functions of the target text. So it is important to explore what functions menus contain, and with it here comes the first research question-what is the definition of menu and menu translation.
According to Nord, a representative of Functionalism, translators have the right to adjust and rewrite the source text on the basis of the target-language culture. This view gives an insight that a close look into the differences between Hangzhou food culture and that of the westerners is necessary. Thus, the author poses the second question as to what are the main features of Hangzhou Cuisine, western dish and their names. Based on the background knowledge the two research questions have explored and under the guidance of Functionalism, questions on the following issues are to be discussed.
(1) What kind of menu translation can be regarded as appropriate in the perspective of Functionalist Theory；
(2) What principles and methods should be applied in translating the menu of Hangzhou Cuisine under the guidance of functionalist theory.
1.3 Methodology
The author manages to introduce Functionalist Theory into the research of menu translation of Hangzhou Cuisine and tries to explore effective approaches that can be applied into the menu translating practice of Hangzhou dish.
The method of this research is based on library works, the author’s observation and analysis in accordance with data collected from official sources like Chinese Hangzhou Cuisine Museum. Based on the collected data, discussions on the characteristics of Hangzhou Cuisine names and current problems existing in the menu translations will be displayed in this thesis. What is more, examples in a large number will be illustrated to justify the author’s viewpoints.
1.4 Outline of the Paper
This thesis is composed of five chapters and is arranged as follows:
Chapter one gives a brief introduction about the background of the research, research objectives, methodology and layout of the study.
Chapter two is about literature review. This chapter mainly deals with some related studies on menu translation as well as Hangzhou Cuisine. In addition, it introduces the whole theoretic framework of functionalism, giving a historical review of Functionalist Theory and listing some representative functionalists’ theories. At the last part of the chapter, it will discuss briefly the meanings and limitations of previous studies on the topic.
Chapter three provides some background information about the definition and characteristics of Hangzhou Cuisine. And the features of Hangzhou Cuisine names will be mainly discussed in this chapter.
Chapter four analyzes in detail the current problems in the menu translation of Hangzhou Cuisine under the guidance of Functionalist Theory. What is more, it also compares different English versions of Hangzhou Cuisine translation based on the theory of Functionalism.
Chapter five provides some suggested translating principles and methods for the menu translation of Hangzhou Cuisine, which is in the perspective of functionalist theory. 从功能翻译理论角度看杭帮菜的菜单翻译(3):http://www.751com.cn/yingyu/lunwen_50803.html