The Functionalism Skopostheory Under The Guidance Of Chinese Names Translation

Today, as the economic globalization continues,the international exchange is becoming increasingly frequent, especially the social culture exchange. Recently, Shanghai World Expo offers an opportunity for China to communicate with other countries in a short distance. The cultural exchange, especially the cuisine culture is becoming even closer. As the saying goes: food is the first necessity for man. Chinese cuisine culture has a long and sophisticated history. There is a great variety of Chinese dishes, which enjoy high reputation among foreigners. In such a case, the English translation of Chinese dishes becomes more and more important. But with so many names, some of them have rich cultural meaning. So the work of translation is not easy. At present, there are only a few academic studies on translation of Chinese dishes.In this thesis, the author attempts to introduce functionalism skopos theory of translation into the research, points out some problems in the existing English translation of Chinese dishes, discloses the corresponding causes, and analyzes the feature of Chinese dishes. Last and the most important, the author explores three main translation methods according to the classification of Chinese dishes. They are literal translation, free translation and transliteration.Through the systematic and deep analysis, the author concludes that we should take the translation of Chinese dishes seriously,and make it standardized, which is more helpful to the culture exchange between China and the world. By doing this, Chinese cuisine culture can be spread widely.