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摘要] 由于自然环境和物产不同,形成了东西方不同的文化,中西饮食便沿着各自的道路发展起来.传统的西方文化是一种畜牧文化和海洋文化,中国文化则是一种农耕文化和陆地文化,两种不同的文化反映出人们生产生活空间和方式的差异,其中饮食是具有代表性的一个方面,从菜单命名使用的词汇即可略见一斑.一、由于自然环境和物产不同,形成了东西方不同的文化,中西饮食便沿着各自的道路发展起来.传统的西方文化是一种畜牧文化和海洋文化,中国文化则是一种农耕文化和陆地文化,两种不同的文化反映出人们生产生活空间和方式的差异,其中饮食是具有代表性的一个方面,从文化命名使用的词汇即可略见一斑.两种饮食文化的差别主要表现在原料种类、烹饪方法、进餐方式、菜式命名等四个方面.(一)原料种类.西餐原料主要是动物类和海洋鱼类,辅以植物类,中餐原料主要是植物类和淡水鱼类,辅以动物类.随着社会发展和中西方交流的增加,两种饮食体系所使用的原料有趋同的趋势,但差别仍然比较明显.中国人视为珍馐美味的猫、狗、鸽子西方人是不会尝试的,而西方人习以为常的海洋鱼类、贝壳类可能为多数内地中国人见所未见,中国人的"食谱"范围比西方人的丰富得多.(二)烹饪方式.这是中西餐饮的一大差别,也是饮食文化差异的隐性因素.烹饪方法的差异又表现在三个方面:首先是原料的粗加工,所谓"食不厌精、脍不厌细",基础就是原料的粗加工,中餐对此十分讲究,加工后的原料形状多种多样,有整体(Whole)、块(Cubes)、片(Slices)、卷(Rolls)、条(Strips)、段(Segments)、丝(Shreds)、丁(Dice)、粒(Grains)、末(Mince)、蓉(泥)(Mash)、浆(Thickliq 2uid)、汁(Juice)等,西餐原料的处理则较为简单,一般有整体、块、片、丁、泥等几种形状;其次是火候,中式烹调讲究用火,三十多种加工方法许多是西餐中没有的,西餐烹调加工时间较短、火温适中;三是调味,中餐的复合味型多,要求原料入味,西餐则强调原料本味及调料的独立使用.(三)进餐方式.这是中西饮食文化差异的显性因素,也是中西方文化中的社会心理、价值观、民族习俗方面的差异在饮食上的表现.刀叉与筷子、圆桌与条桌等各不相同,在菜式和道数上双方虽然都有程式,但一分一合,互相对立,由此产生的宴请礼仪、饮酒方式、席间气氛也大不相同.(四)菜式命名.中餐讲究"作",西餐注重"吃",中菜命名讲究文雅、含蓄和吉利,注重表情、联想功能,寓情、寓意,便使用了多种修辞手法,除少量大众化菜肴以原料直接命名外,相当一部分菜是以创始人、景物、典故和传闻来命名的,这种命名方法的缺点是菜名与原料无明显关联,往往不知所云,如"八仙过海""、佛跳墙"等.西菜命名则直截了当,突出原料,极少使用类似中菜命名的修辞手段,虽少了艺术性,但多了实用性.当然,西菜命名也讲究高雅,但表现方法则是以法文命名."WhenwetalkofmeatonourtableweuseFrenchwords,whenwespeakoftheanimalsfromwhichthemeatcomesweuseAnglo-Saxonwords.Itisapiginitssty,itispork(porc)onthetable.Therearecattleinthefields,butwesitdowntobeef(boeuf).Chickensbecomepoultry(poulet),andacalfbecomesveal(veau).EvenifourmenuswerenotwritteninFrenchoutofsnobbery,theEnglishweusedinthemwouldstillbeNormanEnglish."《(高级英语》P28)这是由于罗曼人曾经征服英国,英国农民在牧养牲畜时,讲的是盎格鲁-撒克逊英语,而这些牲畜被端到餐桌上给法国统治者享用时,就有了法语名称,相沿成习,它变成了一种高雅.另外,由于菜单源于法国以及法国饮食文化对西方饮食文化的深远影响,许多西餐菜肴自然用了法语名称,如:胡萝卜蓉汤(Pureealacrecy)、罗宋汤(Bor2schalaRusse)、芝士左口鱼(Fletanalamornay)等.二、中餐菜单英译的基本原则中餐曾有"食单"而无菜单,它和"番茄"、"洋芋"一样来自于西方,并很快融入中国饮食文化,形成了自己的特色,成为餐饮业不可或缺的一项"硬件".随着东西方文化交流的更加深入和广泛,来到中国的外宾越来越多,一张好的菜单就是一份高明的宣传单,一份本土化的菜单将使他们的中国之行更加完满.菜单最初只是厨师备忘的单子,但今非昔比,当今菜单有了更多功能:11向客人说明食品饮料的种类和价格,便于顾客挑选;21反映餐厅的经营方针,标志着餐厅商品的特色和标准;31是客人和接待者之间的沟通渠道;41是菜品研究的资料;51加强宣传,促进销售.小小菜单,作用多多.由于东西方文化和食物原料、制作方法存在诸多差异,菜单的翻译远不象想象的那么简单.影响菜单翻译的最重要因素是烹饪方法和菜式命名,翻译时应把握好二者的特点,既要符合西餐菜肴命名习惯,又要体现中餐特色,切忌望文生义或按字面含义直译.翻译过程中必须把握以下六个原则:第一,注重菜单的信息功能,保证菜名提供准确、足够的信息,而不能简单地按照中菜名称的修饰词而直译,以便外宾选择.如"麻婆豆腐"译成"Pockmarkedwoman'sbeancurd"、"八仙过海"译为"EightImmortalscrossingthesea"",鱼香肉丝"译为"Fish-flavorshreddedpork"就会使外宾茫然或误解.第二,要发挥菜单的促销作用.应借鉴中菜命名的艺术手法,尽量反映中餐烹饪特色,尤其对一些历史悠久、流传广泛的菜肴在翻译后还可以附加说明.这样既保留菜名信息,又引人兴趣,以达到吸引食客的目的.第三,把握中餐烹调方法的类别.为反映中餐对火候的讲究和其艺术性,可进行适当修饰.中餐烹调方法分类如下:烧、烧、烩、 、焖Braise炖、煨Stew煎、炸、酥Deep-fry爆、炒、熘、滑Stir-fry、Quick-fry干炒、干煸、焙Sauté煮、汆、涮、白灼Boil烧、烤、烘、 Roast、Barbecue、Broil、Bake蒸、腌、卤、酱、熏、酿、扒、烫、糟等有对等词,可一对一翻译,较特殊的做法如"油淋"可归入"煎炸"类,西餐没有拔丝方法,类似方法有Candy、Toffee.第四,尽量译出原料加工后的形状.原料形状在西餐中并不重要,但在中餐中却能反映出烹调的技艺水平,译文应予保留,确实累赘的,则可省略.第五,把握原料这一核心,无论中菜如何命名,均须翻译出原料,再加上烹调方法和味型等辅助因素.第六,避免文化冲突.中菜命名为了吉祥,借用了一些不能食用的物品或西方人忌讳食用的动物名,翻译时应按原料名直译,如果原料本身是西方人忌食的,这道菜可省略不译.如"翡翠鱼翅"、"红烧狮子头",真正的翡翠当然不能食用的,其实它就是蔬菜,而狮子西方人更不会食用,我们也是以其威武来形容"肉圆"罢了,直译会引起"血腥"的感觉.又如"脆皮乳鸽",将象征着和平的鸽子烹而食之,也是西方人不能接受的,所以最好把它略过.三、中餐菜名英译的具体探讨上面提出了中餐菜单英译的六原则,下面就一些中餐菜名英译进行具体探讨.11以原料命名的菜不加修辞,直译最为简便,烹饪方法不必译出.中菜汤类命名一般按此方法,翻译的处理就是"原料加汤".如:双冬牛肉-Beefwithmushroomandbambooshouts口蘑菜心-Mushroomswithcabbageheart青椒肉丝-Shreddedporkandgreenchili豆腐汤-Beancurdwithmushroomsoup21以烹调方法加原料命名.因为烹调方法是饮食文化的核心组成部分,翻译时必须译出烹调方法.中菜的一些烹调方法是西餐所没有的,有些则相近,翻译时用近义词亦可.如"干煸"在西餐中没有,其操作过程是:先用油炸原料,然后以少许油翻炒,迅速将油炒干后起锅,并不是加油直接炒.英语中有两个字与之意义相近,一是sauté--friedquicklyinapanwithalittlehotbutterorotherfat.意识是"快炸、煎";一是torrefy--todryuporparchwithheat(esp.drugsandores,sothattheymaybepowered.)意识是"烘干、烤干、焙干",从制作过程看,sauté更合适些.如:炸蛋卷-Deep-friedeggrolls回锅肉-Slicedporkdoublysautéedinsoysauce干煸牛肉丝-Sautéedbeefshreds31烹调方式加原料和作料命名.作料是决定味型的最重要因素,翻译时也不能省略.如豉汁蒸带子,省略作料就成了清蒸,味道完全不同.酱爆肉去掉"soypaste",成了无任何特点的"煎肉",二者有天渊之别.其它如:豉汁蒸带子-Steamedscallopswithcuredsoybean酱爆肉-Quick-friedporkwithsoypaste茄汁石斑鱼-Deepfriedgaroupawithtomatosauce41风味菜肴.风味菜主要因其味型特点而得以广泛流传,所以除原料外,应译出风味,一些有确切起源地的菜,还应该加上地名.鱼香肉丝的确切译名应为"Stir-friedporkshredsSichuanstyle"或"Stir-friedporkshredsingarlicsauce",不能译为"Fish-flavorshreddedpork",是因为"鱼香"作为川菜的一种风味,使用了固定搭配的作料,与真正的鱼没有任何关系,译为"Fish-flavor",菜中并无"Fish",给人以误导之嫌.其他风味菜还有:湘味牛肉丝-SlicedbeefHunanstyle糖醋排骨-Friedporkchopinsweet-soursauce荷叶粉蒸肉-Steamedporkcoatedgroundriceonlotusleaf51以人名、地名命名的菜肴,一般全部译出,人名前最好加上头衔或职业,对那些知之甚少或译出后外宾不能理解的,则去人名加味型.东坡肉-PoetDongpo'sbraisedpork毛氏红烧肉-ChairmanMao'sstewedporkwithsoysauce北京烤鸭-Beijingroastedduck东江酿豆腐-BeancurdstuffedwithporkminceDongjiangstyle61用象形手法或借用典故、传说命名.这是中菜命名的一个特点,它集中反映了中国饮食文化的特色,具有很深的社会内涵,也是翻译的难点,处理方法是还其本原,译出主料、作料或做法,能兼顾修辞含义时则兼顾,切不可拘泥于原名而直译.翡翠鱼翅-Double-boiledshark'sfinwithve 2getable翡翠不能食用,仅是一个代称,指绿色的蔬菜,翻译时不能按字面译为"Jadeshark'sfin",否则外宾会莫名其妙.蚂蚁上树-Sautéedbeanvermicelliwithspicymeatsauce蚂蚁在中餐中虽可以入菜,但此蚂蚁非彼蚂蚁,而是用酱油和淀粉和过的肉末.直译可能引起外宾的惊诧.桔瓣鱼汆-Quick-boiledfishballsorangepet 2alshaped这道菜是指鱼汆外形似桔瓣,其实菜中无桔瓣,也无桔味,翻译时不可将之作为原料,译名中加"orangepetalshaped",是为了增加美感,增强促销功能.叫化鸡-Bakedchickenvagabondstyle或Bakedchickenwrappedwithmud此菜相传为乞丐创制,取名时以"叫化"代"乞丐",是一种美化,翻译时,以"vagabond"代"beg2gar",也是一种美化.后一译名比较实在,但少了前者的浪漫味道.麻婆豆腐-Beancurdwithmincedporkinhotsauce这道菜在我国广为流传",麻婆"成了一个特殊的称谓,外宾没有它的文化背景,翻译时只能取味型.如将之译为"Pockmarkswoman'sbeancurd",即使外宾理解,也失去了美感.霸王别姬-Steamedturtleandchickeninwhitesauce寿比南山-Steamedchickeninpumpkin连生贵子-Lotusnutsinsyrup这些纯为吉利的象征名称,不仅不能直译,也无法直译,所以只能还原处理.如为了促销,可对这些菜附加说明.71菜名含器具的可译出器具,也可直译原料,作为一种特殊的做法,以译出器具为佳.有加工作用的器具在西餐中是不会搬上桌子的,这也是中餐的一个特点,它表现了中餐的艺术性.器具一般有火锅、锅仔、铁板、沙锅、煲等.八珍火锅-Eightdelicacieshotpot锅仔甲鱼-Braisedturtleinminipot铁板牛柳-Vealslicesfriedonironplate汆圆粉丝煲-Stewedmeatballsandbeanver 2micelliincasserole以上探讨了中菜英译的一些基本方法.由于中国菜种系繁多,原料区别大,烹饪方法各具特色,菜名千差万别,翻译时还需具体研究,否则不能把握其特点,准确翻译也就无从谈起.四、菜单的编排除命名方面的差异外,在菜的分类和编排方式上二者也不相同,这是由于用餐方式和上菜顺序不同所引起的.中餐菜单按原料分类,呈纵向序列,西餐菜单按一次食用菜的道数编排,呈平行并列.中餐菜单菜肴的排列一般是按冷菜凉碟类、肉类、鱼类、海鲜类、禽类、蔬菜类、汤类、点心水果类、主食类的顺序进行,饮料酒类单列.西餐菜单菜肴的排列则按进食顺序安排,分为开胃菜类(APPETIZERS)、汤类(SOUPS)、色拉类(SAL2ADS)、主菜类(ENTREES)(包括肉类、鱼类、海鲜
今年毕业，求国外的，谢谢各位前辈
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你都那么苗条了，不需要注意了，嘎嘎！！！
英语论文参考文献标准格式
在各领域中，说到论文，大家肯定都不陌生吧，通过论文写作可以培养我们独立思考和创新的能力。那么一般论文是怎么写的呢？以下是我帮大家整理的英语论文参考文献标准格式，仅供参考，大家一起来看看吧。
用Times New Roman.每一条目顶格，如某一条目超过一行，从第二行起“悬挂缩进”2字符。参考文献中所有标点与符号均在英文状态下输入，标点符号后空一格。
参考文献条目排列顺序：英文文献、中文文献、网络文献。分别按作者姓氏字母顺序排列。文献前不用序号。
1）英文参考文献：
（1）专著与编著
排列顺序为：作者姓、名、专著名、出版地、出版社、出版年。
例如：
Brinkleyork: Knopf, 1993.
专著名中如果还包含其他著作或作品名，后者用斜体。
例如：
Dunn, Richard J ed. Charlotte Bront: Jane EyreNew York: Norton, 1971.
A、两个至三个作者
第一作者的姓在前，名在后，中间用逗号隔开；其余作者名在前，姓在后，中间无逗号；每个作者之间用逗号隔开，最后一个作者的姓名前用“and”，后用句号。
例如：
B、三个以上作者
第一作者姓名（姓在前，名在后，中间加逗号）后接“et al.”，其他作者姓名省略。
例如：
University of Hawaii Press, 1997.
C、同一作者同一年出版的不同文献，参照下例：
Widdowson, Henry G1998a.
Widdowson, Henry G. Cambridge:
Cambridge University Press, 1998b.
（2）论文集
参照下例：
Thompson, Pett. “Modal Verbs in Academic Writing”. In Ben Kettlemann & York: Rodopi, 2002: 305-323.
（3）百科全书等参考文献
参照下例：
Fagan, Jeffrey. “Gangs and Drugs”. ork: Macmillan, 2001.
（4）学术期刊论文
参照下例：
Murphy, Karen. “Meaningful Connections: Using Technology in Primary Classrooms”.
（5）网络文献
参照下例：
“Everything You Ever Wanted to Know About URL”.
（6）专著：
参照下例：
皮亚杰.结构主义[M] .北京:商务印书馆,1984.
（7）期刊文章：
参照下例：
杨忠,张韶杰.认知语音学中的类典型论[J].外语教学与研究,1999,(2):1-3.
（8）学位论文
参照下例：
梁佳.大学英语四、六级测试试题现状的理论分析与问题研究[D].湖南大学,2002.
（9）论文集
参照下例：
许小纯.含义和话语结构[A].李红儒.外国语言与文学研究[C].哈尔滨:黑龙江人民出版社,1999:5-7.
（10）附录
2）中文参考文献
一、参考文献的类型
参考文献(即引文出处)的类型以单字母方式标识，具体如下：
[M]--专着，着作
[C]--论文集(一般指会议发表的论文续集，及一些专题论文集，如《***大学研究生学术论文集》
[N]-- 报纸文章
[J]--期刊文章：发表在期刊上的论文，尽管有时我们看到的是从网上下载的(如知网)，但它也是发表在期刊上的，你看到的电子期刊仅是其电子版
[D]--学位论文 :不区分硕士还是博士论文
[R]--报告：一般在标题中会有“关于****的.报告”字样
[S]-- 标准
[P]--专利
[A]--文章：很少用，主要是不属于以上类型的文章
[Z]--对于不属于上述的文献类型，可用字母“Z”标识，但这种情况非常少见
常用的电子文献及载体类型标识：
[DB/OL] --联机网上数据(database online)
[DB/MT] --磁带数据库(database on magnetic tape)
[M/CD] --光盘图书(monograph on CDROM)
[CP/DK] --磁盘软件(computer program on disk)
[J/OL] --网上期刊(serial online)
[EB/OL] --网上电子公告(electronic bulletin board online)
很显然，标识的就是该资源的英文缩写，/前面表示类型，/后面表示资源的载体，如OL表示在线资源。
二、参考文献的格式及举例
1.期刊类
【格式】[序号]作者。篇名[J].刊名，出版年份，卷号(期号)起止页码。
【举例】
[1] 周融，任志国，杨尚雷，厉星星。对新形势下毕业设计管理工作的思考与实践[J].电气电子教学学报，2003(6)：107-109.
[2] 夏鲁惠。高等学校毕业设计(论文)教学情况调研报告[J].高等理科教育，2004(1)：46-52.
[3] Heider, E.R.& D.C.Oliver. The structure of color space in naming and memory of two languages [J]. Foreign Language Teaching and Research, 1999, (3)： 62 67.
2.专着类
【格式】[序号]作者。书名[M].出版地：出版社，出版年份：起止页码。
【举例】
[4] 刘国钧，王连成。图书馆史研究[M].北京：高等教育出版社，1979:15-18,31.
[5] Gill, R. Mastering English Literature [M]. London: Macmillan, 1985: 42-45.
3.报纸类
【格式】[序号]作者。篇名[N].报纸名，出版日期(版次)。
【举例】
[6] 李大伦。经济全球化的重要性[N]. 光明日报，1998-12-27(3)。
[7] French, W. Between Silences: A Voice from China[N]. Atlantic Weekly, 1987-8-15(33)。
4.论文集
【格式】[序号]作者。篇名 [C].出版地：出版者，出版年份：起始页码。
【举例】
[8] 伍蠡甫。西方文论选[C]. 上海：上海译文出版社，1979:12-17.
[9] Spivak,G. “Can the Subaltern Speak?”[A]. In C.Nelson & L. Grossberg(eds.)。 Victory in Limbo: Imigism [C]. Urbana: University of Illinois Press, 1988, pp.271-313.
[10] Almarza, G.G. Student foreign language teacher's knowledge growth [A]. In D.Freeman and J.C.Richards (eds.)。 Teacher Learning in Language Teaching [C]. New York: Cambridge University Press. 1996. pp.50-78.
5.学位论文
【格式】[序号]作者。篇名[D].出版地：保存者，出版年份：起始页码。
【举例】
[11] 张筑生。微分半动力系统的不变集[D].北京：北京大学数学系数学研究所， 1983:1-7.
6.研究报告
【格式】[序号]作者。名[R].出版地：出版者，出版年份：起始页码。
【举例】
[12] 冯西桥。核反应堆压力管道与压力容器的LBB分析[R].北京：清华大学核能技术设计研究院， 1997:9-10.
7.专利
【格式】[序号]专利所有者。题名[P].国别：专利号，发布日期。
8.标准
【格式】[序号]标准编号，标准名称[S].
【举例】
[14] GB/T 16159-1996, 汉语拼音正词法基本规则 [S].
9.条例
【格式】[序号]颁布单位。条例名称。发布日期
【举例】
[15] 中华人民共和国科学技术委员会。科学技术期刊管理办法[Z].1991-06-05
10.电子文献
【格式】[序号]主要责任者。电子文献题名。电子文献出处[电子文献及载体类型标识].或可获得地址，发表或更新日期/引用日期。
【举例】
[16] 王明亮。关于中国学术期刊标准化数据库系统工程的进展[EB/OL].
[17] 万锦。中国大学学报论文文摘(1983 1993)。英文版 [DB/CD]. 北京： 中国大百科全书出版社， 1996.
11.各种未定义类型的文献
【格式】[序号] 主要责任者。文献题名[Z].出版地：出版者， 出版年。
特别说明：凡出现在“参考文献”项中的标点符号都失去了其原有意义，且其中所有标点必须是半角，如果你的输入法中有半角/全解转换，则换到半角状态就可以了，如果你的输入法中没有这一转换功能，直接关闭中文输入法，在英文输入状态下输入即可。
其实，很多输入法(如目前比较流行的搜狐输入法)都提供了四种组合：
(1)中文标点+ 全角：这时输入的标点是这样的，：【1】-(而这时，我没有找到哪个键可以输入 / 符号)也就是说，这些符号是一定不能出现在“参考文献”中的;
(2)中文标点+半角：这时输入的标点是这样的，：【1】-(这时，我还是没有找到哪个键可以输入 / 符号)也就是说，这些符号也不能出现在“参考文献”中的;
上面列出的符号，中间没有任何的空格，你能看出它们有什么区别吗?我看只是-的宽度有一点点不同，其它都一样
(3)英文标点+全角：这时输入的标点是这样的，.:[1]-/
(4)英文标点+半角：这时输入的标点是这样的，.:[1]-/
从这两项可以明显的看出，半角和全角其实最大的差别是所占的宽度不一样，这一点对于数字来说最为明显，而英文标点明显要比中文标点细小很多(也许因为英文中，标点的功能没有中文那么复杂，就是说英文中标点符号的能力没有中文那么强大)
所以，很多人在写“参考文献” 时，总是觉得用英文标点+半角很不清楚，间距也太小，其实这点完全不用担心如果你觉得真的太小不好看，就用英文标点+全角吧而在[1] 之后，一般也都有一个空格。
对于英文参考文献，还应注意以下两点：
①作者姓名采用“姓在前名在后”原则，具体格式是：姓，名字的首字母。 如： Malcolm Richard Cowley 应为：Cowley, M.R.,如果有两位作者，第一位作者方式不变，&之后第二位作者名字的首字母放在前面，姓放在后面，如：Frank Norris 与Irving Gordon应为：Norris, F. & I.Gordon.
②书名、报刊名使用斜体字，如：Mastering English Literature,English Weekly.
三、注释
注释是对论文正文中某一特定内容的进一步解释或补充说明注释应置于本页页脚，前面用圈码①、②、③等标识。
元朝忽思慧的《饮膳正要》《礼记》《本草纲目》
First, the translation method which begins by the host material 1 introduction cooked food main material and supplementarymaterial: Formula: Main material (shape) + (with) supplementary material Example: Almond diced chicken chicken cubes with almond Beef bean curd beef with beancurd The tomato scrambles eggs Scrambled egg with to tomato 2 introductions cooked foods main material delicious juice: Formula: Main material (shape) + (with, in) taste juice Example: Black mustard duck feet duck webs with mustard sauce Onion oil chicken chicken in Scallion oil The rice acanthocepola krusensternii curls fish rolls withrice wine Second, boils the translation method which the system methodbegins 1 introduction cooked food boils the law and the mainmaterial: Formula: Boils the law + host material (shape) Example: 软炸 fillet soft-fried pork fillet Roasts suckling pig roast suckling pig Fries ricefield eel piece Stir-fried eel slices 2 introductions cooked foods boil the law and the hostmaterial, the supplementary material Formula: Boils the law + host material (shape) + (with) thesupplementary material Young Jiang Shaoji strip braised chicken fillet with tenderginger 3 introductions cooked foods boil the law, the host materialdelicious juice: Formula: Boils the law + host material (shape) + (with, in) the tastejuice Example: Red-roast beef braised beef with brown sauce 鱼香肉丝 fried shredded pork with Sweet and sour sauce Clear cooks pig's feet stewed pig hoof in clean soup Third, the translation method which begins by the shape or thefeeling in the mouth 1 introduction cooked food shape (feeling in the mouth) andhost material, supplementary material Formula: Shape (feeling in the mouth) + host material + (with)supplementary material Example: Sesame seed crisp chicken crisp chicken with sesame Dried orange peel rabbit Ding diced rabbit with orange peel When vegetables chicken piece Sliced chicken with seasonalvegetables 2 introductions cooked foods feeling in the mouth, boils thelaw and the main material Formula: The feeling in the mouth + boils the law + mainmaterial Example: Fragrant crisp spareribs crisp fried spareribs Water 煮嫩 fish tender stewed fish The fragrance fries chicken nugget fragrant fried chicken 3 introductions cooked foods shape (feeling in the mouth),host material delicious juice Formula: Shape (feeling in the mouth) + host material + (with)taste juice Example: Tomato sauce fish fillet sliced fish with tomatosauce Pepper hemp chicken nugget cutlets chicken with hot pepper Yellow wine crisp skin shelled fresh shrimp crisp shrimps withrice wine sauce Fourth, the translation method which begins by the personalname or the geographic name 1 introduction cooked food founder (place of origin) and mainmaterial Formula: Personal name (geographic name) + main material Example: Mapo bean curd Ma Po beancurd Sichuan boiled dumplings Sichuan boiled dumpling 2 introductions cooked foods founder (place of origin), boilsthe law and the main material Formula: The personal name (geographic name) + boils the law +main material Example: Dongpo simmers elbow DongPo stewed pork joint Beijing roast duck Roast Beijing Duck Becomes English in Chinese meal vegetable famous translator inthe process, may use many kinds of different method, moreover eachvegetable all may obtain from the different angle carries on thetranslation. For example, in the Sichuan cuisine "the gongbao chicken"this vegetable has following several kinds to translate the law: 1.sauteed chicken cubes with peanuts 2.Gongbao chicken cubes 3.diced chicken with chilli and peanuts
With China's accession to the WTO and foreign relations activities have increased, and the restaurant industry to the world are faced with this problem. Therefore, we, as the restaurant industry practitioners, more or less understand the point of eating English, it is very necessary. Food including professional English language daily conversation, cooking technical terms in English and Chinese food menu, and so on, and this is particularly so with a Chinese food menu in English is most common. Chinese food to the menu translated into English, Chinese food dishes on-come to understand the composition and method of naming. Chinese food dishes are normally the name of raw materials, cooking method, the color flavor-shaped dishes, dishes such as birthplace of the founder or form. This reflects the contents and characteristics of the dishes named method called realism of the nomenclature, in addition to reflecting the Enjoyable dishes profound meaning of nomenclature. Due to the differences in Chinese and English major, we have Chinese food dishes in the Chinese translated into English by the time should be used realism of the nomenclature, as far as possible, dishes of raw materials, cooking, dishes, such as the flavor-translated to allow guests clear. One, dubbed the beginning of the translation method 1 � introduced dishes of raw and auxiliary materials: Formula: Hain (shape) + (with) Excipients Example: Almond Chicken Little chicken cubes with almond Beef tofu beef with beancurd Tomato Spread Scrambled egg with to tomato 2 � introduced the ingredient and flavoring dishes: Formula: Hain (shape) + (with, in) parsley Example: mustard pork duck webs with mustard sauce Frying chicken chicken in Scallion oil Rice wine sauce fish rolls with rice wine Second, to the beginning of the cooking method of translation method 1 � introduced dishes and the cooking method dubbed: Formula: Cook method + ingredient (SHAPE) Examples: soft fried cut soft-fried pork fillet Cooked roast suckling pig Speculation eel - Stir-fried eel slices 2 � Act introduced dishes and the cooking ingredient, supplies Formula: Cook method + ingredient (shape) + (with) Excipients Aberdeen ginger chicken, braised chicken fillet with tender ginger 3 � Cook on the dishes, ingredient and flavor: Formula: Cook method + ingredient (shape) + (with, in) parsley Example: stewed beef braised beef with brown sauce Remove pork fried shredded pork with Sweet and sour sauce Boiled pork stewed pig hoof in clean soup Third, shape or taste to the beginning of the translation method 1 � on the shape of dishes (taste) and the ingredient, supplies Formula: shape (taste) + ingredient + (with) Excipients Example: from a sesame crisp chicken with sesame chicken Chenpi rabbit small diced rabbit with orange peel At the center of chicken-Sliced chicken with seasonal vegetables 2 � introduced dishes taste, cooking method and ingredient Formula: Cook method taste + + ingredient Example: fried ribs crisp fried spareribs Soft-boiled fish tender stewed fish Stuffed chicken fragrant fried chicken 3 � on the shape of dishes (taste), the ingredient and flavoring Formula: shape (taste) + ingredient + (with) parsley Example: Chefs fish sliced fish with tomato sauce Law Ma chicken cutlets chicken with hot pepper Crispy shrimp rice wine crisp shrimps with rice wine sauce Fourth, the names or place names beginning with the translation method 1 � introduced dishes founder (birthplace) and the ingredient Formula: names (names) + ingredient Example: Ma Ma Po beancurd Great tofu Sichuan dumplings Sichuan boiled dumpling 2 � introduced dishes founder (birthplace), Cook law and Hain Formula: names (names) + + ingredient cooking method Example: Dongpo far elbow DongPo stewed pork joint Beijing roast duck Roast Beijing Duck Chinese food dishes in the process of translation into English, we can use a variety of different methods, and each dish can start from different angles translation. For example, Sichuan in the "strange" Several features are the following translation: 1. Sauteed chicken cubes with peanuts 2. Gongbao chicken cubes 3. Diced chicken with chilli and peanuts Clearly, the English translation of Chinese food dishes is flexible. As we used in the translation of the final method which can be used according to his or her specific situation and determined.asfdosfeflhcbn好了上一句不是哦西西
翻译是将一种语言所表达的意思用另一种语言准确而完整地表达出来。下文是我为大家整理的关于的范文，欢迎大家阅读参考! 篇1 漫谈英文定语从句的翻译 摘 要：英文中有大量的定语从句，在翻译时不仅要正确理解定语从句和句子其它成分之间的语法关系和内在逻辑关系，进行必要的句子结构分析和语义分析，还要根据表达的需要对句式做适当变动和调整，使译文顺畅，符合汉语表达习惯。 关键词：定语从句 前置 后置 状语 在英文中，用来修饰、限制、说明句中某一名词、代词、名词或代词短语乃至整个句子的从句叫定语从句。在语序上，定语从句置于先行词之后，是句子中起形容词作用的主谓结构。定语从句是英语语言表达中重要的基本句型之一，在英语中大量出现，它的句子有长有短，结构有繁有简，对先行词的限制作用有强有弱，还有的定语从句在逻辑上具有表示原因、结果、让步、目的、条件、假设等意义。 由于英汉两种语言分属于不同的语系，它们的行文结构存在很大的差异。定语从句虽然在英文中很常见，但却是中文中所没有的结构之一。所以，在将英文中含有定语从句的复合句翻译成汉语时，需要作适当的调整，具有较大的灵活性。在具体翻译时，必须正确体会原文的逻辑概念，合理安排译文的语序，根据其结构和含义采用不同的译法。 一、前置译法 前置译法主要用于限制性定语从句，尤其是一些较短的限制性定语从句。此时，定语从句与它所修饰的先行词关系非常密切，如果分开译会影响主句意思的完整。翻译时可按照汉语定语前置的习惯，将其译成带“的”的定语片语，放在先行词的前面，使译文简洁明了，符合汉语的行文习惯。例如： 1The boy who just went out is my nephew. 刚出去的那个男孩是我的侄儿。 2The old lady died on the day when her son arrived. 那个老太太在她儿子到达的那天去世了。 3Objects that do not transfer light cause shadows. 不透光的物体会造成阴影。 4Shanghai is the place where he was born. 上海是他出生的地方。 5I know the reason why he came late. 我知道他来迟的原因。 6I want to buy a watch which is waterproof. 我想买一块防水的表。 7This is the reservoir that we bulit after the flood last year. 这就是去年洪水过后我们修建的水库。 8Our two countries are neighbors whose friendship is of long standing. 我们两国是有着悠久友好历史的邻邦。 除此之外，一些非限制性定语从句，或因结构短小，或因与先行词关系较密切，或因拆译后会造成译文结构松散，在翻译时也可以译成前置定语结构。例如： 1My brother-in-law’s laugh，which was very infectious，broke the silence. 我姐夫富有感染力的笑声打破了沉默。 2The American busines *** an，who had long been interested in Chinese products，was invited to visit a development zone in East China. 早就对中国产品感兴趣的那个美国商人应邀参观了华东地区的一个开发区。 3He likes his sister，who is warm and pleasant，but he doesn’t like his brother，who is aloof and arrogant. 他喜欢热情愉快的妹妹，而不喜欢冷漠高傲的哥哥。 4Last night I saw a very good film，which was about the French revolution. 昨晚我一部关于法国革命的精彩电影。 5A man，who bites others，gets bitten himself. 害人者， 反害已。 二、后置译法 后置译法在翻译非限制性定语从句时使用比较普遍。英语中的非限制性定语与先行词的关系较为松散，在文字上一般有逗号与先行词隔开。非限制性定语从句对先行词不起限制作用，有些只是用来对其先行词加以描述、解释或补充说明，在语意上与主句接近于并列结构。翻译时可将其与主句分开，译成一个独立的汉语句子，放在先行词的后面。将非限制性定语从句单独译成一句可以使译文层次分明，并符合汉语简洁、明了的表达习惯。例如： 1She has two brothers，who are both doctors. 她有两个兄弟，他们都是医生。 2We will put off the party until next week，when we won’t be so busy. 我们将把聚会推迟到下星期，那时我们不会这样忙。 3They turned a deaf ear to our demands，which enraged all of us. 他们对我们的要求置之不理，这使我们大家都很气愤。 4I told the interesting story to Jessica，who told it to her hu *** and. 我把这个有趣的的故事告诉了杰西嘉，杰西嘉又告诉了她的丈夫。 5Nevertheless the problem was solved successfully，which showed that the putations were accurate. 不过问题还是圆满地解决了，这说明计算很准确。 6Mechanical energy is changed into electric energy，which in turn is changed into mechanical energy. 机械能转变为电能，电能又转变为机械能。 7He had talked to Vice-President Nixon，who assured him that everything that could be done would be done. 他和副总统尼克松谈过话。副总统向他担保，凡是能够做到的都会去做。 另外，有些较长的限制性的定语从句结构相对复杂，若译成前置定语结构往往显得冗长，而且也不符合汉语的表达习惯。在这种情况下，也可译成后置的并列分句。例如： 1A fuel is a material which will burn at a reasonable temperature and produce heat. 燃料是一种物质，在适当温度下能够燃烧并放出热量。 2Statuses are marvelous human inventions that enable us to get along with one another and to determine where we fit in society. 身份是人类的奇妙发明，它可以使人们相互之间相处融洽，并使人们得以确定在社会中所处的恰当地位。 3Philosophy is speculative in that it attempts to construct patterns from life experiences that give meaning to reality in the universe. 哲学的推断性在于试图从生活经历中构筑模式，这些模式给天下存在的万物赋以意义。 4The airline has a booklet that will tell you most of the important things about the trip to Eorope. 这家航空公司备有一本小册子，小册子会告诉你有关欧洲之行的大部分重要事情。 5Late last century all the universities in the United States adopted the credit system which benefited students a great deal. 上世纪末，美国所有大学都实行了学分制。学生们从中受益匪浅。 三、合成译法 英语中有些限制性定语从句与主句关系十分紧密，并且在意义上突出了全句的重点;而主句仅起结构上的作用，其本身的意义并不突出。这时，可将原句中的主句和定语从句融合在―起译成一个独立的汉语句子。英语中带定语从句的There be…结构和它的变体结构或先行词在逻辑上与定语从句中的动词构成主谓或动宾关系时，汉译时常用这种方法来处理。例如： 1There are some metals that are lighter than water. 有些金属比水轻。 2There are many people who want to see the film. 许多人要看这部电影。 3There is a man downstairs who wants to see you. 楼下有人要见你。 4What's the time you usually go to bed? 你通常什么时候睡觉? 5Her hair is the same color as her mother's. 她的头发和她母亲的头发一样颜色。 6ABC is a triangle whose sides are of unequal length. ABC是不等边三角形。 7This is the paper mill that they set up in 1980. 这个造纸厂是他们在1980年建造的。 8I saw a cow that was grazing under a tree. 我看见一头牛在树下吃草。 四、转换译法 英语中有些定语从句，其表层结构虽为定语，实际上却起状语的作用，兼有状语从句的职能，在逻辑上与主句有状语关系，具有说明原因、结果、目的、让步、假设等含义。翻译时不能只注意定语从句及其所修饰的先行词，而应善于从原文的字里行间发现整个从句和主句的内在联络及它们之间逻辑上的关系，增译“由于”， “结果”，“尽管”，“不论”，“当”等词，将其译成相应意义的汉语偏正复句。例如： 1The newswoman wishes to write an article that will attract public attention to that assassination. 这位女记者想写一篇文章，以便能够引起公众对那起暗杀事件的注意。译成目的状语从句 2Electronic puters， which seems to play the role of a human brain， is often called an electronic brain. 由于电子计算机起著类似人脑的作用，所以常常被称做电脑。译成原因状语从句 3An automatic production line is excellent for the automotive industry where thousands of identical parts are produced. 自动生产线最适合用于汽车工业，因为那里要生产成千上百个同样的零件。译成原因状语从句 4Those who are in favor please hold up their hands. 如果赞成，就请举手。译成条件状语从句 5He insisted on buying another coat，which he had no use for. 他坚持要再买一件上衣，虽然他用不着。译成让步状语从句 6My assistant，who had carefully read through the instructions before doing his experiment，could not obtain satisfactory results. 虽然我的助手在做试验之前已经仔细阅读过说明书，但他还是未能得到满意的结果。译成让步状语从句 7Electronic puters，which have many advantages，cannot carry out creative work and replace man. 虽然电子计算机有很多优点，但它不能进行创造性的工作，也代替不了人。译成让步状语从句 8Friction，which is often considered as a trouble，is sometimes a help in the operation of machines. 摩擦虽然常被看作是一种麻烦，但有些时候却有助于机器的运转。译成让步状语从句 9Rubber is a light，elastic，durable and water-resistant material，which makes rubber industry very important. 橡胶是一种质轻、富有弹性、经久耐用和防水的材料，因此橡胶工业十分重要。译成结果状语从句 10He took Chinese medicine，which relieved her symptoms. 他服了中药，结果缓解了症状。译成结果状语从句 综上所述，中、英文关于定语修饰语的差别使得我们在翻译时必须善于变通，充分考虑汉语的表达习惯。英文中的大多数定语从句在翻译成汉语时并不译成中文中的定语，而是灵活变通，转换成其他型别的从句或译成各种型别的状语， 并体现他们之间因果、让步、并列等的关系，还有的甚至译成汉语的独立句。这就要求我们在实际的翻译中，不仅要正确理解定语从句和句子其它成分之间的语法关系和内在逻辑关系、进行必要的句子结构分析和语义分析，还要根据表达的需要对句式做适当变动和调整，使译文顺畅，符合汉语表达习惯。 参考文献： [1]浩瀚，马光.轻松掌握英语翻译[M]395-398.北京：中国书籍出版社，2001. [2]张先刚.英文被动语态的汉译技巧[J].安阳师范学院学报，2006，3. [3]任爱民.定语从句的状语功能例说[J].青海教育，2005，12. 篇2 浅谈中国菜肴的英文翻译 【摘 要】 饮食文化是中国悠久历史文化的重要组成部分，内涵丰富、博大精深.随着对外贸易的进一步扩大和全球化程度的不断加深，中国与国际交往日益频繁.外国朋友在品尝中国美食的同时，也想了解每道菜名的含义、使用原料、烹饪方法等.因此，中餐菜肴的准确英译在传播中华饮食文化上起着重要的作用.本文以宣传中国饮食文化为出发点，分析了中餐菜名和主食在英译中的基本原则，并结合具体示例提出了六种中餐菜名英译的方法和建议。 【关键词】 中国菜名;翻译原则;方法 俗话说，“民以食为天”，中国的烹饪艺术博大精深、源远流长，享有“烹饪王国”之美誉。近年来，随着全球化程度的不断深入，来华投资经商、旅游观光的外国客人越来越多。他们在工作之余或饱览中国的美丽风光之后也极想品尝一下中国的菜肴。因此，中餐菜名和主食的英译问题就突出地摆在了我们面前。因为这既是增进友谊与了解的需要，也是传播博大精深的中国传统文化的重要工作。 一、中国菜肴英译的基本原则 一求实避虚原则 根据Newmark对实用文字的划分，中餐菜名翻译文字应属资讯型文字，翻译的目的是让外国朋友了解菜肴的内容，以及菜名所包含的文化内涵。因此译者在翻译中餐菜名时所要遵循的首要原则应是求实避虚原则，如实翻译出菜肴的主料、配料、调料、烹调方法等真实内涵，而不是完全按照菜名的字面意思翻译。例如：有一道菜叫“金玉满堂”，其实就是虾仁鸡蛋汤，如果照菜名字面意思翻译成“Hall full of Gold and Jades”，外国客人准得大吃一惊，“How can Chinese people eat gold and jades?”;但如果译成 “shrimp and egg soup”，大家就很容易理解了。又如“百鸟归巢”应根据菜名组合实译为“chicken and pork with egg and bamboo shoots”。由此可见，对于这类改变了以原配料、加工形状和烹饪手段等常规命名方式的雅致菜名，必须化“虚”为“实”，翻译出该菜的原配料成分和烹调方法等辅助因素。 二避免文化冲突原则 在中式菜谱里，以龙、凤、鸳鸯、如意、芙蓉、翡翠、元宝、荷包等中华民族象征吉祥意义的动植物和象征著荣华富贵的物品来命名的菜名比比皆是。有些甚至借用了一些实际无法食用的物品或西方人所忌讳食用的动物名。如“龙凤配”这道名菜有些中餐馆直译成“Dragon & Phoenix”显然不妥。因为在西方文化中Dragon含有邪恶之意，而Phoenix是只在中国神话中才出现的飞禽，西方人对它没有感性认识。因此该菜名的翻译是不合适的。实际上这道菜的主料是Lobster龙虾和Chicken老母鸡，因此，我们可以译成Lobster and Chicken。又如脆皮乳鸽，象征著和平的鸽子烹而食之，西方人是无法接受的，还有诸如动物内脏、青蛙等。因此，又有如鱼香牛肝、火爆腰花、麻辣肥肠等菜名。译者应该具有跨文化意识，特别要注意那些根据联想意义而命名的菜肴，以免引起文化冲突和不必要的麻烦。 三舍繁取简原则 与西餐菜名相比，中国菜名显得过于冗长繁杂，如果将主料、配料、调料、烹调方法、刀工或蕴含的文化等全部逐字翻译，很难被外国人接受，应力求简明扼要。如corned beef罐头碎牛肉，corned的英文释义为pre-served in salt or brine用盐或盐卤腌制的，在这里涵盖了大量的资讯。有的菜名并不强调烹调方式、或者根据主配料的搭配可知其烹制程式，翻译时可将其省去。同样的道理，有些英译菜名可省去调料，甚至可省去配料。如蒜茸猪红拌时蔬，菜名太繁琐，把蒜茸省去，用spiced表示其部分语义，译为spiced pig’s blood with vegetables即可。省略调料或配料。如蜜汁烤叉烧：barbecued pork 略去调料蜜汁凉拌海蜇：special seaweed略去凉拌的调料，而用“special”来表示。 二、中餐菜名英译的方法 上面提到了中餐菜名英译的三个基本原则。下面通过一些范例对中餐菜名的英译进行一些具体探讨。 一直译法烹调法+原料 烹调法是指中国菜的做法，即煎、炸、煸、炒、蒸、煮等等。英译时把对应的制作法译出来，再以该菜的主要砂料为中心词就可以了。例如： 炒肉丝 Sauteed Stir-fried Pork Slices 炖牛肉Stewed Beef 清蒸桂鱼Steamed Mandarin Fish 煎鸡蛋Fried Eggs 红烧鱼 Braised Fish with Brown Sauce 灼海螺片 Scalded Sliced Conch 回锅肉 Twice-cooked Pork/Double Cooked Pork 软炸里脊soft-fried pork fillet 二直译+释意法 该方法就是在英译时直接按中文菜名译出其意，然后再补充说明其内在的含义。示例如下： 全家福Happy Family-A bination of shrimps， pork， beef， chicken， lobster and mixed vegetables with brown sauce 龙凤配Dragon & Phoenix Two separate dishes characterize this distinctive plate. On one side， lobster meat in Sichuan chili sauce， which is and inviting. On the other is house special chicken， which never fails in delighting. 左宗鸡General Tso’s Chicken A mouth watering dish made with large chunks of marinated chicken， sautéed with scorched red chili peppers in special， tangy sauce. 三意译法 1.原料+with+作料 用原料为中心词，有时捎带把烹调法也译出，再加上用介词with或in与作料构成的短词即可。示例如下： 鱼香肉丝 Shredded Pork with Garlic Sauce 豆豉桂鱼 Mandarin Fish in Black Bean Sauce 黄焖大虾 Braised Prawns in Rice Wine 海米白菜Chinese Cabbage with Dried Shrimps 2.作料+原料 此方法是把作料用作修饰语，放在中心词原料的前面，用英文译出。示例如下： 咖哩鸡 Curry Chicken 麻辣豆腐 Spicy Bean Curd 怪味鸡 Multi-flavored Chicken 古老肉 Sweet & Sour Pork 3.以“实”对“虚”法 从严格的意义上说，该法也是意译法的一种。其方法是舍去中餐菜名里的喻义、夸张等说法而采用直接、明白的英语把它翻译出来。示例如下： 白玉虾球 Crystal White Shrimp Balls 红烧狮子头 Braised Meat Balls with Brawn Sauce 发财好市 Black Moss Cooked with Oysters 龙虎凤大烩 Thick Soup of Snake， Cat and Chicken 4.“移花接木”法 这种方法是用西方人熟悉并了解的欧洲菜名或主食名来译部分中国菜名与少数主食，因为它们之间有许多相似之处，故借彼之法为我所用。译文地道、通俗易懂，能收到事半功倍的效果。示例如下： 烤排骨 Barbecued Spare Ribs 盖浇面 Chinese-style Spaghetti 饺子 Chinese-style Ravioli 锅贴Pot Stickers 鸡肉串 Teriyaki Chicken Stick 这里的teriyaki一词是从日语来的借用词即“烤”的意思，该字用于此类英译在美国的中餐馆里十分流行。另外，spaghetti和ravioli两字均源自义大利语，其含义与吃法恰巧分别与我们的“盖浇面”和“饺子”非常相似，外国人都异常熟悉。PotStickers乃是一种通俗、诙谐的译法，较之呆板的译文pan-frieddumplings更显出其幽默而传神。另外，dumpling一字似有滥用之嫌，例如，在译“烧卖”、“馄饨”、“元宵”、“锅贴”、甚至“粽子”时，都用该字，往往容易引起误解。 5.音译+释义法 该方法是指先按中文用汉语拼音译出，然后再加以解释性的英译，使英译文保留点“中国味儿”。示例如下： 包子 Baozi Stuffed Bun 饺子 Jiaozi Chinese-style Ravioli 馒头Mantou Steamed Bread 锅贴 Guotie Pot Stickers 木须肉 Moo Shu Pork A bination of shredded pork and assorted vegetables as fillings rolled in *** all thin pan-cakes 6.“随机应变”法原料+地名+style 应用此方法可以灵活地处理一些难以对付的坟风味特色菜名。英译出原料名后，再稍加“点拨”就可以大功告成。示例如下： 广东龙虾 Lobster Cantonese Style 家常豆腐 Bean Curd Home Style 麻婆豆腐 Bean Curd Sichuan Style 中式泡菜 Chinese-style Pickles 湖南肉 Pork Hunan Style 另外，关于中餐主食的一些英译较之于中餐菜名来说就容易多了，这里简单举几个示例： 汤面 Noodles in Soup 炒面 Stir-fried Noodles 炒饭 Fried Rice 蛋炒饭 Egg Fried Rice 叉烧炒饭 Roast Pork Rice 由此可见，中餐菜名的英译方法是灵活多变的。至于我们在翻译中最终采用哪种方法，则可根据各人的习惯和具体情况确定。同时，有些译法也不是正式或固定译法，因为在口译或笔译时往往因人而异、因语境而异，常常会有不同的英译。 随着全球化程序的加快和我国对外交往活动的日益增多，餐饮业也逐渐走向世界。中国饮食文化历史悠久，博大精深，中国菜系多样，烹饪方法众多，各种菜式均有自己的品评标准和鲜明的民族特色。中餐菜名与主食的英译是中国饮食文化对外宣传工作中的重要一环。上面介绍到的几种翻译方法并非孤立，而是相互联络，可以并用。但不管采用哪种翻译方法，都要求译者首先必须熟悉中西饮食文化的差异，了解中餐菜名的构成及其内涵，这样才能对中餐菜名有更加准确的翻译，才能对中国文化的传播和促进世界烹饪文化的交流做出应有的贡献。 参考文献 [1]钟述孔.实用口译手册[M].北京：中国对外翻译出版公司，1999. [2]何川.英语导游口译手册[M].北京：中国青年出版社，1989. [3]黄海翔.中餐选单英译浅谈[J].中国科技翻译，1999，1. [4]吴冰.汉译英口译教程[M].北京：外语教学与研究出版社，1995. [5]何高大.实用英汉汉英口译技巧[M].长沙：中南工业大学出版社，1997. [6]冯庆华.实用翻译教程[M].上海：上海外语教育出版社，1997. [7]黄承球.中国菜谱英译初探[J].广西师范学报，1997，2. [8]陈洪薇.汉英翻译基础[M].上海：上海外语教育出版社，1998. [9]林克难.新闻宣传英语[M].天津：南开大学出版社，1998. [10]罗赛群.中国饮食文化菜谱的翻译探讨[J].韶关大学学报，1998，5. [11]黄海翔.中餐选单英译浅谈[J].中国科技翻译，1999，1：18-21.
1.sauteed chicken cubes with peanuts 2.Gongbao chicken cubes 3.diced chicken with chilli and pean鱼香肉丝 fried shredded pork with Sweet and sour sauce uts � on the shape of dishes (taste) and the ingredient, supplies Formula: shape (taste) + ingredient + (with) Excipients Example: from a sesame crisp chicken with sesame chicken Chenpi rabbit small diced rabbit with orange peel At the center of chicken-Sliced chicken with seasonal vegetables Joins WTO along with our country and develops foreign relations theactivity to increase day by day, the dining industry also faces ismoving towards world this question. Therefore, we took the diningindustry jobholders, more or less understands a related dining aspectspecialized English, is extremely essential. Dining specialized English mainly includes daily conversationterminology, cooking technology terminology and Chinese meal Englishmenu and so on, but this especially uses by the Chinese meal Englishmenu universally. Must translate the Chinese meal menu English, first understandingChinese meal vegetable constitution and naming method. Chinese mealvegetable usually by the raw material name, boils the system method,the cooked food, cooked food founder or place of origin constitutionand so on color fragrance shape. This kind of reflection cooked foodcontent and the characteristic naming method is called practicalizing命名法, in addition also has the reflection cooked food profoundmeaning enjoyable 命名法. Because Chinese and English difference very big, we in Chinese mealvegetable translates into by Chinese English time, should usepracticalizing 命名法, the cooked food raw material, boils as faras possible the system method, the cooked food taste and so ontranslates, in order to lets the visitor be clear. First, the translation method which begins by the host material 1 introduction cooked food main material and supplementarymaterial: Formula: Main material (shape) + (with) supplementary material Example: Almond diced chicken chicken cubes with almond Beef bean curd beef with beancurd The tomato scrambles eggs Scrambled egg with to tomato 2 introductions cooked foods main material delicious juice: Formula: Main material (shape) + (with, in) taste juice Example: Black mustard duck feet duck webs with mustard sauce Onion oil chicken chicken in Scallion oil The rice acanthocepola krusensternii curls fish rolls withrice wine Second, boils the translation method which the system methodbegins 1 introduction cooked food boils the law and the mainmaterial: Formula: Boils the law + host material (shape) Example: 软炸 fillet soft-fried pork fillet Roasts suckling pig roast suckling pig Fries ricefield eel piece Stir-fried eel slices 2 introductions cooked foods boil the law and the hostmaterial, the supplementary material Formula: Boils the law + host material (shape) + (with) thesupplementary material Young Jiang Shaoji strip braised chicken fillet with tenderginger 3 introductions cooked foods boil the law, the host materialdelicious juice: Formula: Boils the law + host material (shape) + (with, in) the tastejuice Example: Red-roast beef braised beef with brown sauce 鱼香肉丝 fried shredded pork with Sweet and sour sauce Clear cooks pig's feet stewed pig hoof in clean soup Third, the translation method which begins by the shape or thefeeling in the mouth 1 introduction cooked food shape (feeling in the mouth) andhost material, supplementary material Formula: Shape (feeling in the mouth) + host material + (with)supplementary material Example: Sesame seed crisp chicken crisp chicken with sesame Dried orange peel rabbit Ding diced rabbit with orange peel When vegetables chicken piece Sliced chicken with seasonalvegetables 2 introductions cooked foods feeling in the mouth, boils thelaw and the main material Formula: The feeling in the mouth + boils the law + mainmaterial Example: Fragrant crisp spareribs crisp fried spareribs Water 煮嫩 fish tender stewed fish The fragrance fries chicken nugget fragrant fried chicken 3 introductions cooked foods shape (feeling in the mouth),host material delicious juice Formula: Shape (feeling in the mouth) + host material + (with)taste juice Example: Tomato sauce fish fillet sliced fish with tomatosauce Pepper hemp chicken nugget cutlets chicken with hot pepper Yellow wine crisp skin shelled fresh shrimp crisp shrimps withrice wine sauce Fourth, the translation method which begins by the personalname or the geographic name 1 introduction cooked food founder (place of origin) and mainmaterial Formula: Personal name (geographic name) + main material Example: Mapo bean curd Ma Po beancurd Sichuan boiled dumplings Sichuan boiled dumpling 2 introductions cooked foods founder (place of origin), boilsthe law and the main material Formula: The personal name (geographic name) + boils the law +main material Example: Dongpo simmers elbow DongPo stewed pork joint Beijing roast duck Roast Beijing Duck Becomes English in Chinese meal vegetable famous translator inthe process, may use many kinds of different method, moreover eachvegetable all may obtain from the different angle carries on thetranslation. For example, in the Sichuan cuisine "the gongbao chicken"this vegetable has following several kinds to translate the law: 1.sauteed chicken cubes with peanuts 2.Gongbao chicken cubes 3.diced chicken with chilli and peanuts Thus it can be seen, a Chinese meal vegetable Englandtranslates the method is flexible. Finally uses which method as for usin the translation, then may act according to various people's customand the special details determination.
-1-3客人乘车抵达时，门卫员要及时提供车辆引导、开门等服务。客人乘坐出租车抵达，门卫员要准确记录下车牌号，以备如客人物品遗忘到车上时便于查找。1-1-4遇到雨雪天气，门卫员应在大堂明显位置放置防滑提示牌，并视情况向客人提供打伞服务。如客人自带雨伞，应及时为客人提供伞套，防止雨水滴撒到大厅地面。1-1-5遇到老、弱、病、残、幼客人时，门卫员应视客人
烹饪专业介绍？答：学厨师，高工资，也不需要学历 1.高薪低压收入高 餐饮行业的飞速发展，带动了厨师薪资的整体上升，如今，厨师位居十大高薪蓝领职业，成为人们眼中挣钱多的黄金职业。无论是中餐厨师，还是西餐厨师，其月薪达万元早已不是新闻，而技术精湛、经验...2021-09-03 回答者: 呼市新东方烹饪学校 1个回答中餐烹饪专业学什么？答：每个餐饮培训学校的中餐类专业学习的内容各不相同，但是大体上能分为两部分，有实操技能与基本理论知识的传授，中餐烹饪学习内容如下： 1、中餐烹饪专业学习川菜、粤菜、湘菜等八大菜系的名菜、地方特色菜，都市流行菜、创新菜和中式流行面点、...2021-09-23 回答者: 晨雨梧桐520 4个回答中餐烹饪与营养膳食专业介绍答：专业培养中餐烹饪操作人员、营养配餐人员和餐饮管理人员，具有良好的职业道德和行为规范，掌握中餐烹饪职业岗位群必备的文化基础知识、专业知识和操作技能，具备沟通与表达能力，高度的食品安全意识、生产安全意识和良好的服务意识，养成规范严...2021-03-15 回答者: lkj1234h 2个回答 2烹饪专业主要学什么？问：烹饪专业主要学什么答：烹饪专业主要课程有：饮食文化概论、食品卫生学、营养学基储烹饪化学、餐饮企业管理、中国饮食保健学、实用营养学、管理学、心理学、教育学等。 一、该专业的培养要求： 该专业使学生学习烹饪与营养的基本理论、基本知识和基本技能
可以向学生介绍中餐烹饪专业学习的知识，比如说学习八大菜系的某个菜系，或者是学习小炒菜还是凉菜，一定要介绍清楚，学生才能对烹饪专业有所了解。
餐具上麻烦与简单!
Chinese people have always been "take the food as the day", whether it is basic survival needs: clothing, food, housing, or further needs: dining, we can not do without "food" and "eat." Chinese food culture goes back to ancient times, profound, cross-cultural communication is an important element. Thus, in cross-cultural translation, the food culture of translation is the translation of an important part, it has cross-cultural nature of the historical significance of the dissemination of culture. In this paper, food culture is based on the nature of translation, summed up in the food culture of translation in the frequently asked questions to explore the optimal strategy of translation, and finally summed up in this area for an effective way.In this paper, the authors analyzed the characteristics of English cooking and Chinese food culture. In cross-language and cultural exchange process, the concept of different cultures inevitably occur partial cross the collision and conflict, so as to bring all sorts of language barriers and difficulties. Translator only aware of these differences can be translated into good works, so that the nation's best spread of culture. The author then made a successful translation of the Chinese food culture of effective strategies: literal translation, free translation, combining sound and meaning. That is, sentence by sentence-by-word literal translation, the Chinese food culture in the English translation of the most commonly used. Translation that translated the original meaning of the phrase.Sometimes, in order to highlight the cuisine of local characteristics and their relationship with a character, can be taken with the method of combining sound and meaning. Increase in order to enhance the acceptability of translations in the translation to interpret the law or add information. In short, the translation, the translator must be an accurate assessment of the target language readers look forward vision, so that more easily asked readers to accept the target, so that China's food culture has been more widely disseminated.
你好这是我学校图书馆网站黄忠廉. 变译理论[M] . 中国对外翻译出版公司,2002任津升. 进一步谈谈中国菜的英译[J]，中国翻译. 2001 年第6期第56页陈宏微 . 汉英翻译基础[M]：上海外语教育出版社1998年朱虹. 文学翻译：中译英琐谈[J]. 读书,1997年第4期张林 . 旅游资料翻译反映出的文化因素[J],中国翻译. 2000 年第5期饮食文化的翻译我国由于历史和地域的不同，形成众多菜系及佳,代写医学论文在翻译时充分考虑它的中、西文化差异、其原料成份及烹调方法等[7]。（1）、直译：烹饪方法+原料名如：清真桂鱼Steamed Mandarin Fish 、回锅肉Twice-cooked Pork、炖牛肉Stewed Beef 。（2）、音译+释义如：饺子Jiaozi (Chinese-style Ravioli) 、包子Baozi (Stuffed Bun) 、锅贴Guotie (Pot Stickers)。（3）、意译+释义：全家福 Happy Family---A combination of shrimps, pork beef, chicken, lobster and mixed vegetables with brown sauce 、左宗鸡General Tso' Chicken---A mouth watering dish made with large chunks of marinated chicken, sauted with scorched red chili peppers in special, tangy sauce。（4）、音译+意译：稳得福酒楼 Wonderful Restaurant、麻婆豆腐 Bean Curd Sichuan Style、西菀饭店 Xiyuan Hotel。（5）、意译：红烧狮子头Braised Met Ballswith Brawn Sauce、龙虎凤大烩Thick Soup of Snake, Cat and Chicken、红茶Black Tea、棕子Pyramid -shaped Dumpling 、冰糖燕窝 A bird Nest Soup with Rock Sugar。希望对你有帮助 华夏文化与汉英翻译 武汉大学出版社 卢红梅编著2006年5月第一版第六章饮食文化与汉英翻译119页-132页陈小慰.新编实用翻译教程[M] 北京：经济科学出版社2006212页-227页中国烹调方法 刘子孝编著黑龙江科学技术出版社
To the people foodstuff is all-important for the Chinese Both basic survival needs： 衣食住行 :《 the basic necessities of life; the four essential requirements of the people: food, clothing, housing and transportation,》Still further lifestyle needs ：吃喝玩乐《Eat, drink, and be merry》Is inseparable from the "food" and "eat".！The Chinese diet culture has a long history, and profound in cross-cultural communication, is an important content. Therefore, in the intercultural translation, the diet culture is an important part of translation, it has the nature of cross-cultural communication culture and the historical significance. Based on the essence of diet culture translation based on diet culture, summarizes the common problems in translation, discusses the translation strategies, finally concludes optimized for the effective methods. In the article the author analyzed the features of English and Chinese cooking food culture. In the language and culture of communication process and different cultural concept will inevitably occur and local ！ 或Abstract: The Chinese always “take the food as the day”, regardless of is the basic survival need: Basic necessities of life, further life demand: Makes merry, cannot leave “the food” and “eats”.China's diet culture is well-established, broad and profound, is a Trans-Culture human relations important content.Therefore, in the Trans-Culture translation, the diet culture translation is in a translation important part, it has the Trans-Culture nature as well as the dissemination culture historical significance.This article take the diet culture translation essence as a foundation, summarizes in the diet culture translation the common question, the discussion translation optimized strategy, finally induces removes the acupuncture needle to this aspect effective method.The author has analyzed the cooking English characteristic and the Chinese diet culture characteristic in the article.In the cross language and in the cultural exchange process, the different cultural idea can have partial overlapping, the collision and the conflict inevitably, thus brings all sorts of barriers and the difficulty for the language translation.The translator only then realizes these differences to be able soberly to translate the work, enable this national the outstanding culture to obtain the dissemination.But after the author proposed the success translates the Chinese diet culture the effective strategy: Literal translation, transliteration, pronunciation and meaning union.The literal translation namely by the word by the sentence translation, translates in Chinese diet culture England is most commonly used.The transliteration namely translates the primitive meaning.Sometimes for the prominent cooked food place characteristic and its and somebody thing relations, may adopt the pronunciation and meaning union the method.The increase is in order to enhance the translation the acceptability, adopts the interpretive method or the increase information in the translation. In brief, when translation the translator must the correct appraisal goal language reader's anticipation field of vision, make the translation to be easier by the goal language reader to accept, thus enable China's diet culture to obtain a more widespread dissemination.Key word: Diet culture menu translation culture Trans-Culture diet culture 或Chinese people have always been "take the food as the day", whether it is basic survival needs: clothing, food, housing, or further needs: dining, we can not do without "food" and "eat." Chinese food culture goes back to ancient times, profound, cross-cultural communication is an important element. Thus, in cross-cultural translation, the food culture of translation is the translation of an important part, it has cross-cultural nature of the historical significance of the dissemination of culture. In this paper, food culture is based on the nature of translation, summed up in the food culture of translation in the frequently asked questions to explore the optimal strategy of translation, and finally summed up in this area for an effective way.In this paper, the authors analyzed the characteristics of English cooking and Chinese food culture. In cross-language and cultural exchange process, the concept of different cultures inevitably occur partial cross the collision and conflict, so as to bring all sorts of language barriers and difficulties. Translator only aware of these differences can be translated into good works, so that the nation's best spread of culture. The author then made a successful translation of the Chinese food culture of effective strategies: literal translation, free translation, combining sound and meaning. That is, sentence by sentence-by-word literal translation, the Chinese food culture in the English translation of the most commonly used. Translation that translated the original meaning of the phrase.Sometimes, in order to highlight the cuisine of local characteristics and their relationship with a character, can be taken with the method of combining sound and meaning. Increase in order to enhance the acceptability of translations in the translation to interpret the law or add information. In short, the translation, the translator must be an accurate assessment of the target language readers look forward vision, so that more easily asked readers to accept the target, so that China's food culture has been more widely disseminated.
Abstract: The Chinese always “take the food as the day”, regardless of is the basic survival need: Basic necessities of life, further life demand: Makes merry, cannot leave “the food” and “eats”.China's diet culture is well-established, broad and profound, is a Trans-Culture human relations important content.Therefore, in the Trans-Culture translation, the diet culture translation is in a translation important part, it has the Trans-Culture nature as well as the dissemination culture historical significance.This article take the diet culture translation essence as a foundation, summarizes in the diet culture translation the common question, the discussion translation optimized strategy, finally induces removes the acupuncture needle to this aspect effective method.The author has analyzed the cooking English characteristic and the Chinese diet culture characteristic in the article.In the cross language and in the cultural exchange process, the different cultural idea can have partial overlapping, the collision and the conflict inevitably, thus brings all sorts of barriers and the difficulty for the language translation.The translator only then realizes these differences to be able soberly to translate the work, enable this national the outstanding culture to obtain the dissemination.But after the author proposed the success translates the Chinese diet culture the effective strategy: Literal translation, transliteration, pronunciation and meaning union.The literal translation namely by the word by the sentence translation, translates in Chinese diet culture England is most commonly used.The transliteration namely translates the primitive meaning.Sometimes for the prominent cooked food place characteristic and its and somebody thing relations, may adopt the pronunciation and meaning union the method.The increase is in order to enhance the translation the acceptability, adopts the interpretive method or the increase information in the translation. In brief, when translation the translator must the correct appraisal goal language reader's anticipation field of vision, make the translation to be easier by the goal language reader to accept, thus enable China's diet culture to obtain a more widespread dissemination.Key word: Diet culture menu translation culture Trans-Culture diet culture