A Report On C-E Translation Of Cuisine Culture Of Guilin

Guilin is one of the key tourist resorts and a famous historic and cultural city in China.Apart from its profound historical details and beautiful scenery,the cuisine culture of Guilin is so distinctive that it is well worth inheriting and developing the culture.Cuisine culture is an important part of Chinese culture so it benefits the international communication of Chinese culture to translate and study the cuisine culture.The source text of this translation report comes from a book Cuisine Culture of Guilin written by Zhu Fanggang.The book is very representative in revealing the distinctive cuisine culture of Guilin.Chapter three "Aspects of the Cuisine Culture "and Chapter four "Guilin Dishes " are the selected source text for they are highlight parts in the book.From the perspective of cross-cultural communication,the translation report summarizes three types of translation difficulties through the translation and study of the source text,i.e.,the translation of culture-bound words or cultural atmosphere in Guilin dish names,the translation of cooking terms and names of ingredients and seasoning in Guilin culinary arts,the translation of proper nouns in Guilin eating customs.The report involves the two translation strategies in the cultural translation,i.e.,domestication and foreignization.The first two translation difficulties are solved with the methods of concretization and extension respectively guided by the strategy of domestication while the third translation difficulty is dealt with the method of equivalence from the perspective of foreignization.Meanwhile,some instructive materials and parallel texts about the translation of cuisine culture help a lot.The typical translation cases are presented in the report in the hope of providing an effective reference for the translation of cuisine culture and accelerating the publicity and promotion of Guilin cuisine culture.