A Study On Xinjiang Dish Name Translation From The Perspective Of Functional Equivalence Theory

According to the “the Silk Road Economic Belt and the 21st-Century Maritime Silk Road” Initiative proposed in 2013,Xinjiang has been set as “the core zone of the Silk Road Economic Belt”.Under this time-marked background,Xinjiang cuisine culture definitely plays a vital role in the transmission of Xinjang culture and in the development of this region.Therefore,an appropriate translation of a dish name should not only show the basic information of the dish,such as its cooking method,main ingredients,shape and texture,etc.,but also present the culture behind the dish.The necessity of the study on Xinjiang dish name translation emerges as time goes by.The study on dish name translation demands the need for the guidance of a scientific theory.In view of this,the thesis attempts to adopt Nida's Functional Equivalence Theory as theoretical basis,in accordance with the principles of functional equivalence,and discusses the feasibility of the translation strategies applied in the translation of Xinjiang dish names.The thesis elaborates the instructional role in Xinjiang dish name translation according to the features of dish names,and,by listing many examples of Xinjiang dish name translations,discusses the main five translation approaches and how to make good use of these strategies in order to achieve equivalent translation under the guidance of Functional Equivalence Theory.Finally,the classifications of Xinjiang dish name translation and respondent strategies are proposed by the author in the final part of the thesis.The study of the thesis shows that Xinjiang dish name translation have reached functional equivalence,though some cultural information may get lost during the process of translation.Xinjiang dish name translations have applied different translation strategies flexibly,and there are problems and mistakes in the translations at the same time.The author puts forward some suggestions for the translation of Xinjiang dish names and hopes to provide a reference for the study of dish name translation and cuisine culture transmission in Xinjiang.