A Report On The Translation Of The Craft And Science Of Coffee

The Craft and Science of Coffee is a text of popular science.The purpose of translation is to provide some useful knowledge to those who are interested in coffee.The strategy adopted in translation is translator?s adaptive selection based on the Eco-translatology which is put forward by Professor Hu Gengshen.One of the important concepts of the Eco-translatology is the “three-dimension transformation”.As the main part in translation,the translator is required to make adaptive selections in linguistic dimension,cultural dimension and communicative dimension,so as to make the translation conform to the eco-environment of translation.In linguistic dimension,clauses are frequently used in the source text to indicate logical relations and complete linguistic forms.Hence,adaptive selection on language forms was made.In cultural dimension,free translation or literal translation with annotation are used to make the translation fully convey cultural connotations of the source text.In communicative dimension,amplification was adopted in pronouns? translation to clarify logical relations.And for translation of jargon,both the context of the source text and parallel texts in the target language are taken into consideration.In this report,the Eco-translatology is combined with the translation of the popular science text,which may provide experiences to studies of similar translation practices.