A Study On Han-uyghur Translation Of The Names Of Han Dishes And Snacks

With the development of society and economy, the economical as well as cultural communication between Uyghur, as a representative of minority ethnic groups in Xinjiang, and Han becomes more and more closely. The communication in diet culture plays an important part in ethnical fusion. Uyghur absorbs the essence of Han diet culture on the basis of keeping their own features of traditional food. They adopt various of cooking methods and materials to create the dishes with Uyghur characteristics. Although they have enriched Uyghur diet culture, there are many problems in translating the names of Han dishes and snacks into Uyghur and the ways of translation exist dramatical difference. This thesis aims to discuss the advantages and disadvantages of translation methods, find out the problems and propose the effective strategies to improve the quality of Han-Uyghur translation of the names of Han dishes and snacks by studying on a large amount of examples in order to arouse people’s concerns and thinkings, improve the translation of Han dishes and promote the communication between Uyghur and Han in diet culture further.