A Report On The Translation Of Wine: The Essential Guide To Tasting, History, Culture And More (Introduction, Chapter 1-2)

This paper is an English to Chinese translation report on food science,containing a selection of Introduction,Chapter One The History of Wine and Chapter Two Wine Tasting of the book Wine: The Essential Guide to Tasting,History,Culture and More.In the source text,the author gives an overview of the history of wine,advice on how to taste wine,details on wine regions,how wine is grown,terroir,a useful table of French wine terms and their English meanings and more.Data retrieval reveals that there has been no Chinese version of the source text so far,so the translator intends to translate it into Chinese under the guideline of Communication Translation strategy,and through which the report puts forward different translation methods and skills to solve the difficulties in translating the source text.This report mainly consists of five chapters: Chapter one presents the background,significance of the project and objectives and structure of the report;Chapter two introduces the source text,including its author and content,and in addition,analyzes the linguistic features;Chapter 3 gives a detailed description of guiding theory and its application to this translation project;In Chapter 4,the author lays out the problems encountered in translating process and their corresponding solutions.Considering that the source text belongs to informative texts,the translator adopts Peter Newmark's “Communicative Translation” strategy as guidance and gives some translation examples;Chapter 5 concludes with the lessons and enlightenment from the translating process as well as the problems to be resolved.