Exploration Of Methods For Translating Local Food From The Perspective Of Reception Aesthetics

With the increasing intercultural exchange,Chinese cuisine is proliferating across the world.The ancient saying “bread comes first” is evidence of the status of food in China.Nevertheless,the translation of Chinese cooking culture lacks a systematical methods and a unified standard.As a result,the quality of translation is hard to be guaranteed.This thesis aims to explore some strategies and methods for C-E translation of local food in Xinjiang Cuisine from the perspective of reception aesthetics theory.By classification of Xinjiang local food and analysis of target readers,this thesis discusses metaphrase,paraphrase,transliteration plus paraphrase,partial transliteration plus partial paraphrase and transliteration plus paraphrase plus annotation in hope of providing some enlightenment to the translation field of intercultural exchange in cuisine.