Whisky Menu Translation From The Perspective Of Skopostheorie

In recent years, with products imports maintaining substantial growth in China, the demand for translation of product introduction texts is increasing in translation market and whisky menu translation is one of them. However, the translation studies of product introduction texts in China are far from satisfactory. Some achievements have been made. However, such studies mainly focus on C-E translation of product instruction texts, few do researches on E-C translation of the texts and even no one has ever studied whisky menu translation yet. Besides, at present, translated names of every whisky product are not consistent in the market, causing inconveniences and failing to meet the demand of market and consumers. Based on the author’s translation practice, the paper probes into translation principles and methods for whisky menus enlightened by theThree Rules of Skopostheorie. Text analysis and other research methods are employed to explore language features and functions of whisky menu. Good feedbacks from the client show that the translated whisky menu under the guidance of Skopostheorie can meet expectations of users, achieve the skopos of the source text. What’s more, it is proved that Skopostheorie can offer theoretical support for researches on E-C translation of product introduction texts.