On The Translation Of Chinese Menu From A Functionalist Perspective

The translation activity is an activity of transferring message between different cultures, an intercultural activity more than a transference process between different linguistic signs. The chief task is to deal with the communicative barrier produced by cultural differences, that is, integrate the cultural information of the source language into the target language without negative impact on the communication, which is impossible by means of the only linguistic transference. The translation functionalism goes beyond the angle of pure linguistics and investigates into the translation activity from a new perspective. Nida's theory of"Functional Equivalence"stresses on the equivalent response of the target readers to that of the source readers; Newmark's theory of"Communicative Translation"focuses on the communicative effect of the translation, that is, the most possibly close effect on the target readers as on the source readers; the theory of"Function plus Loyalty"proposed by Nord, one of the representatives of the German functionalist, regards translation as a complex activity of fulfilling special purposes, and meanwhile must be faithful to the source language and culture.The translation of Chinese menu, has accepted extensive attention at home from the beginning of the 21st century, as a branch of tourism translation, simultaneously having the status of the translation of special English of the industry of restaurant and hotel with some features of the public signs. The Chinese food culture has a distant source and long history and their names are too numerous to mention individually, which can, in its expression, not only display the characteristics of the Chinese language, like the features of syntax, semantics, figure of speech, but also imply rich historical and cultural connotations as a result of the profound and extensive knowledge in its cuisine culture, the unique local and traditional characters, as well as historical allusions in the names. Thus, the translation of Chinese menu takes into consideration both the linguistic elements and the cultural transference. The key lies in the realization of its different text functions, such as the representative function, the informative function, the aesthetic function, the vocative function and so on to achieve the successful intercultural communication, and hence determines the principles to be followed in the translating process, that is, the target language orientation, the accuracy, the acceptability, the attractiveness. Eventually, the thesis, through the analysis of examples, classifies various effective methods and techniques, such as literal translation, free translation, transliteration, annotation, and so on. According to the functionalist theory, it is necessary to make some adjustment in dealing with the problems caused by differences in language and culture to fulfill its functions. They are effective and necessary means with good reason to be studied and applied.It is with the good wish that the thesis can provide some supplement for the applied translation theories and contribute to the publication of Chinese food culture. In addition, some abbreviations will be used in the thesis, the following comes the list to make clear beforehand.SL---source language ST---source text SC---source culture TL---target language TT---target text TC---target culture...