A Study Of The Translation Strategies On Ulture-loaded Words Of Chinese Food

The thesis is a report of translation project. The source texts are Chapter Twoand Chapter Three which are excerpted from the book Tasting China which ispublicized by Guangming Daily Press. The chosen contents primarily show traditionalChinese food culture, deliver Chinese cultural values from unique humanistperspective, and express warmhearted stories through a person, a family and a village.There are four parts in the translation project. The first part is task description whichintroduces background of the task, contents of the source text, choice of the text, andstylistic features of the text language. The second part is process description, and itpoints out task allocation, translation standards and tools. The third part is caseanalysis. The writer mainly uses Susan Bassnett’s cultural translation theory as thetheoretical direction and closely follows the aim to spread Chinese dietary culture inthe translating process. On account of the characteristic that many words containmuch food cultural information from the source texts, the writer divides them intofour aspects which are staple food, cooking verbs, local and traditional custom words,and geographical names, and uses different methods to express and supplementinformation. The fourth part is conclusion and it not only summarizes the translationstrategies and methods which are mentioned in case analysis, but also lists theproblems which need solving.