| Translation of special local food introduction has become an increasingly important medium for the outside world to know Chinese culture. However, its present translation situation is far from being satisfactory. Therefore, with Peter Newmark’s communicative translation as its theoretical foundation, this thesis conducts a study on C-E translation of special local food introduction, aiming at finding out feasible and effective translation methods in order to guide the translation practice.This thesis collects and analyzes abundant examples of Chinese special local food introduction with corresponding English versions as samples, and classifies the translation errors into two types:(1) linguistic translation errors, such as spelling, lexical and grammatical mistakes; (2) cultural translation errors, such as Chinglish and cultural misinterpretation. And a deep exploration into the causes of these errors is made from linguistic and cultural aspects.In view of so many translation errors, this thesis attempts to find out workable translation methods for C-E translation of special local food introduction. After analyzing the text functions of special local food introduction, the author classifies it into informative and vocative text. According to Newmark, communicative translation is suitable for both informative text and vocative text. As communicative translation only provides the translator with a framework while no specific translation methods are discussed, this thesis elaborates the principles for translating special local food introduction:(1) to be accurate in terms of meaning; (2) to reproduce the original function of the source text; (3) to be comprehensible for the sake of readership, and puts forward some specific translation methods based on communicative translation, including:addition, omission, adaptation and borrowing. With the application of these translation methods, the translation errors in special local food introduction can be avoided to a certain extent. |
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