A Taste Of Hunan-Report On C-E Translation Of Xiang Cuisine

As an essential part of Chinese culture, cuisine culture is extensive, profound and of long tradition. With the acceleration of globalization and ever-deepening cross-cultural communication, Xiang cuisine, one of the eight typical styles of cuisines in China, assumes the responsibility to bring the distinctive Hunanese cuisine culture to the whole world. A well-translated cuisine material is indispensable to its overseas promotion.This report looks into the feasibility and application of communicative translation in the translation of Xiang Cuisine in order to make TT acceptable and comprehensible to target readers. The ST is informative and vocative. It highlights parataxis rather than hypotaxis in syntax with paralleled or symmetric sentence patterns without apparent logical connections and frequency in using four word phrases, idioms, proverbs, ancient style proses, allusions and verses. In addition, rhetorical devices such as parallelism, antithesis, metonymy and metaphor, etc. are also frequently applied in the ST.In dealing with such kind of text type, communicative translation can effectively convey both the information and emotion of the original passage. In the process, we attempt to produce on English readers an effect as close as possible to that obtained on the Chinese readers of the original and to render the exact contextual meaning of the ST in such a way that both content and language are readily acceptable and comprehensible to the readership. This means that the emphasis has been on conveying the message of the ST in a form which conforms to the linguistic, cultural and pragmatic conventions of English. Hence, translation procedures have been used to achieve the readability of the TT, including literal translation, free translation, addition, adaptation, domesticating translation to maximize its communicative purpose. As a result, the TT contributes to the promotion of Xiang cuisine in its overseas market.