A Practice Report On The English To Chinese Translation Of Simple French Food(An Excerpt)from The Perspective Of Three-Dimensional Transformation

This report is based on the translation of the book Simple French Food(an Excerpt)written by Richard Olney,an American writer and cook.The book not only introduces the ingredients and methods,especially the improvised method,of French food,but also expresses the author’s thoughts and understanding of culinary culture.The author used vivid and lively language to give the book a literary feature.Through translation practice,this report studies the translation of Western culinary culture,and explores the strategies and principles of translating texts of this type,offering guidance to the practices and studies of the translation in similar fieldsIn order to analyze the translation of the excerpt of Simple French Food,this report chooses the three-dimensional transformation in eco-translatology as the guidance.Raised in early 21st century by professor Hu Gengshen,this theory indicates that there should be adaptive transformations between the source language and target language from the linguistic dimension,cultural dimension,and communicative dimension.It emphasizes that the translator must overcome the barriers posed by language and culture differences,and try to protect the balance and harmony of the different environment of the two languages.Under the guidance of three-dimensional transformation,this report discusses and summarizes the skills of translating such materials.In the linguistic,cultural and communicative dimensions,the translator can use skills of adjusting word sequence,changing the word’s part of speech,and addition and deletion to achieve the adaptive transformation.Moreover,in real translation practice,all these dimensions must be taken into consideration together,and the translator must think comprehensively and make the translation better blend in the target language’s environmentThis report adds new contents to the studies of three-dimensional transformation and translation of culinary text.Due to the limitation of time and the present report space,it still has many shortcomings that could be improved through other studies.