| The dissertation is based on the present author’s endeavor in interpreting/translating transcripts of the serial Netease open lectures "Chinese Cuisine Culture", imitating the method of consecutive interpreting."Chinese Cuisine Culture" expounds the gist of Chinese cuisine, namely dieting, the application of chopsticks, varieties of cuisine, alcoholic drinks, and the ideology on dieting.Based on Peter Newmark’s principle of communicative translation, the present author studies strategies applied in translating culturally-loaded expressions, especially omission and amplification in rendering dish names of Chinese cuisine. |
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