On Translation of Chinese and English Recipes Under Manipulation Theory

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  • Published : April 16, 2013
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On Translation of Chinese and English Recipes Under Manipulation Theory abstract:
With the rising status of China in the world, more and more countries and people are starting to observe China, and have a wide interest in our country's institutions and the social culture. Among them, food culture is especially noticeable in recent years. As is often said," Chinese culture has a long history, enjoys a high reputation in overseas.” At the same time, along with the increasingly deep reform and opening-up policy and the improvement of people's living standard, western food is no longer alien to the Chinese people. In this case, recipe of Chinese and English translation will no doubt play a unique and important role in the communication. But in fact, translation isn’t doing very comprehensive in this respect, many of today's Chinese and foreign dishes translation don't have a regular uniform standard of reference, so this is not well to meet the requirements of Chinese and foreign food culture communication and bring much inconvenience to each other both in communication and comprehension. The purpose of this paper is to, in the actual translation operations, use the Manipulation Theory in English-Chinese recipe translation, so as to get a relatively appropriate translation name, so this research has a certain practical value. Key words: English-Chinese recipe, Manipulation Theory

In 1990s,there was a wave breakthrough in translation theory made by Andre Lefevere and Susan Bassnett. They went beyond the word-to-word or text level in translation studies and developed it to culture studies, later termed by Mary Snell-Hornby as ‘cultural turn’. This article mainly deals with one kind of culture turn put forward by Andre Lefevere, that is, translation as rewriting. 

1. Introduction 
   
  In the year 1990,after the publishing of the book named Translation, History and Culture co-authored by Susan Bassnett and Andre Lefevere, the concept of “cultural turn ”has been firstly raised. Thus, a lot of translators were deeply enlightened and encouraged, and they made some breakthroughs in the field of translation studies. Another school of western translation theory is formed, that is, cultural school.     

  2. Foundation and Development 
   
  In1970s,the Israeli scholar Itamar Even-Zohar developed polysystem theory from the ideas of Russian Formalist School. Afterwards, Shuttleworth and Cowie defined it as: The polysystem is conceived as a heterogeneous, hierarchized conglomerate (or system)of system which interact to bring about an ongoing, dynamic process of evolution within the polysystem as a whole.    Polysystem theory has broken through the traditional descriptive mode and see literary translation as a part of the social, cultural, literary and historical framework. It makes translation studies develop from a static in linguistic analysis of shifts and one-to-one equivalence into an investigation of the position of translated literature as a whole in the historical and literary system of the target culture, that is, it makes translation studies develop from static to dynamic. 

一、牛肉和西兰花瞧我和拉面
这个配方是成比例的,只是一份,这样你可以调整成分容易根据客人提供的数量。 成份:
3/4磅无骨牛排(牛里脊肉或其他投标削减)
2茶匙酱油
2茶匙干雪利酒
1茶匙玉米淀粉
2包方便面(鸡肉风味)
4杯开水
3杯椰菜flowerets
1 1/2汤匙油炒花生
3大汤匙蚝油
2茶匙玉米淀粉溶解在2茶匙、水
准备:
牛肉切成薄片,大约2英寸长。的地方在一个碗里,倒入酱油,雪莉,和玉米淀粉。打破拉面的街区变成6块每个。发生在一个碗里,洒上调味包的内容和封面有4杯开水。搅拌,让浸泡。蒸汽西兰花在微波直到几乎不温柔,约2分钟。 在一个大煎锅热油或锅。当非常热,炒牛肉,直到不再粉红色。扔在西兰花和搅拌。 倒2/3杯的肉汤泡面成的量杯。添加蚝油的测量杯,搅拌。排水面条,丢弃剩余的肉汤。 加入肉汤和蚝油倒入煎锅,使小火炖。

加入玉米淀粉混合,煮至浓稠。添加排干面条和搅拌煮至均匀地涂和热透。 Beef and Broccoli Lo Mein With Ramen Noodles
Ingredients:
3/4 pound boneless beef steak (sirloin or other tender cut)
2 teaspoons soy sauce
2 teaspoons dry sherry
1 teaspoon cornstarch
2 packages Ramen noodles (chicken flavor)
4 cups boiling water
3 cups broccoli flowerets
1 1/2 tablespoons peanut oil for stir-frying
3 tablespoons oyster sauce
2 teaspoons cornstarch dissolved in 2 tsp water...
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