Report On Translating Texts Of Baking Industry

With the development of economic globalization and China’s opening up to the outside world, western style desserts have come into our life and the baking industry has developed rapidly. Chinese and Western baking industry exchanges become more frequent, and translation, as the interlingual communication link, plays a more important role in the course of development of the industry.In this paper, the author takes the selective translation of the color library book of baking for a case study. The author is trying to explore the problems in translating texts of baking on the basis of cultural comparison and language comparison between Chinese and English and explain the solutions to these problems. It aims to provide some reference for other potential translators dealing with baking texts.This thesis consists of five parts, which employs the knowledge of contrastive linguistics on culture and language between Chinese and English as the guidance of translation practice. The problems encountered in the translation process and their corresponding solving methods will be discussed in great details.The first part is task description which mainly introduces the background, content and significance of the research. The second part is concerned with the analysis of task process, including preparation before translation, difficulties analysis, translating process, proof-reading and so on. This part mainly reveals the common difficulties faced during the translation practice, such as problems caused by different aesthetic judgments of culture between Chinese and English, ways to deal with information hidden in the original text and the translation of proper nouns in baking industry. The third part serves as the theoretical framework of this thesis. This part starts with the comparison of cultural features between English and Chinese, and textual feature of baking industry, then from the perspective of English-Chinese cultural difference it tries to find the different mental orientation of cultural aesthetics, reasonable transforming methods of dealing with English-Chinese physical cultural differences, and translation principles which could properly handle the English-Chinese geographical cultural differences. On the basis of this, the detailed case study and corresponding translation solutions are conducted in the fourth part. The final part is the conclusion part which summarizes the achievements and experience in the process of translation practice.Texts of baking industry are imprinted by their cultural traits in different countries. Therefore when dealing with translation of the texts in baking area, our attention should be given more to the cultural difference. A qualified translator should bear in mind all these differences and try to find the best ways to fill the gap to fulfill the purpose of the translation task. The translation of text in baking industry actually demands much on the translator’s relevant professional experience in the area. If a translator is inadequate in such practice, the paper suggests he have a systemic study of baking knowledge and proof reading be required by professionals. Otherwise it may be hardly to achieve the purpose of the translation task.