A Study On English Translation Of The Miao People's Dietary Culture In Guizhou From The Perspective Of Cultural Translation

The dietary culture of Miao People in Guizhou Province of China shows some characteristics,mainly in the two flavor preferences hot and sour,the choice of daily ingredients,the processing methods of food,the cooking methods of dishes,and the production and use of food appliances.Good English translation may contribute to stimulating the development of the local economy,promoting the diversification of Chinese culture abroad,strengthening the food and cultural exchanges among all countries,and providing opportunities for diet innovation.It is an important part of cultural translation.Cultural translation is a combination of the perspective of translation studies and the processing of cultural information.In actual translation,the theory of cultural translation involves both language and culture of the source language and the target language.The main focus of the language level are word,meaning,grammar,pragmatic senses.The main contents of culture are ideology,national history,traditions,values,customs.In the process of translation,what are mainly discussed are translator's roles,translation strategies,translatability,acceptability and communication channels.In general,in cultural translation,language is the foundation,while culture is the main content.Cultural transmission is the original purpose,whereas the promotion of cultural integration is the ultimate goal.This dissertation aims to explore the scope and extent of cultural translation.From the perspective of cultural translation,it shall summarize the principles of translation,translation strategies and translation methods,combine the characteristics of Miao dietary culture in Guizhou,and try to epitomize the general translation mode of ethnic minorities' s food culture.The principles of translation mainly include: 1.The source language and target language information should be objective,accurate and complete;2.The language of English translation should be economic and concise;3.The characteristics of Miaofood culture in English translation should be highlighted;4.The translatability and acceptability should be increased and the period of acceptability should be shortened.Translation strategies mainly include:(1)Combination of domestication and foreignization;(2)Drawing on theories and translation methods related to linguistics;(3)Adopting appropriate compensation mechanisms to ensure the accuracy and completeness of information.Translation methods include: literal translation,literal translation + annotation,paraphrase,semantic translation,transliteration(Pinyin),addition,omission,division,and combination.The following points should be paid attention to in the English translation of food culture of ethnic minorities: 1.The distribution characteristics of various ethnicities in China are mainly characterized by mixed living,small settlement and inter-ethnic living.When information is collected and sorted out before translation,the general characteristics of ethnic minority food culture ought to combined with the individual characteristics so as to ensure the accuracy and completeness of information.2.For the ethnic minority dietetic culture,we should pay attention to grasping the historical reasons in both synchronic and diachronic ways,and have a deeper understanding of their eating habits and customs.Meanwhile,we should pay attention to explaining reasons,so that the target readers can have a clarified understanding of the dietary culture.3.Food culture is changing,contents of source text ought to keep pace with times so that target readers can understand the Chinese food culture better.