多理论视角下的中国菜名翻译策略及方法研究——以《舌尖上的中国第二季》为例Strategies and Methods for C-E Translation of Chinese Dishes Names from the Perspectives of Multiple Theories——A Case Study of Dishes in A Bite of China Ⅱ开题报告
2020-02-18 18:25:34
1. 研究目的与意义（文献综述）
research purpose：
as chinese people more and more likely to go abroad, chinese cuisine has gained a place all over the world. however, there’s still no official standard for the english translation of chinese dishes though english is the most widely used official language in the world. under the guidance of four, this research does several translation practice of the dishes from a bite of china Ⅱ and establishes a corpus, aiming at obtaining the translation strategies and methods of english translation of chinese dishes based on these four translation theories. and bringing out the linear relationship among translation theories, translation strategies and translation methods.
2. 研究的基本内容与方案
contents:
1.introduction (background, purpose, significance, innovation)
2.research methods
3. 研究计划与安排
march 25th submit the thesis proposal
march 26th -april 7th finish the collecting part and translation theories, strategies methods part
april 8th submit the first periodic report
4. 参考文献（12篇以上）
[1] hatim, b. translation: advanced resource book[m]. shanghai: shanghai foreign language teaching and research press.2001.
[2] jourdan christine. language, culture and society: key topics in linguistic anthropology[m],london: cambridge university press.2006.
[3] nord c. translating as a purposeful activity: fundamental approaches explained [m]. manchester: st jerome. (reprint) shanghai: shanghai foreign language education press, 2001.
