A Report On C-E Trans-editing Practice Of Wuhu Cuisine

This thesis is a report on C-E trans-editing practice of Wuhu cuisine.In order to achieve better communicative and service functions of translation,the author had a bold try by starting the practice from the very beginning of language services: the selection and editing of source materials.The author excerpted local food information from Wuhu tourist information websites and then checked and edited the original texts through information revision,selection,deletion,addition to information rearrangement.Given the communicative purpose of the translation practice and the specific features of cuisine translation,the author employs Peter Newmark's communicative translation theory for guidance to handle the problems encountered in the translation process and proposed corresponding strategies.This thesis mainly consists of five chapters plus attachment glossaries summarized in the practice.Chapter One is the introduction to the practice,including reasons for the practice,description of the practice,aims of the practice as well as significance of the practice.Chapter Two focuses on the editing of the excerpted source materials and editing methods in detail.Chapter Three deals with four types of difficulties in the translation: proper names like dish names;cuisine terminologies;cuisine directions and taste description as well as cultural differences.The author then puts forward corresponding strategies,including such translating methods as pinyin plus annotation and using the similar texts,building glossaries,using parallel texts and cultural filter under guidance of Newmark's Communicative Translation Theory.Chapter Four discusses the proofreading of the translated version.All proofreading methods and applications used in the translation quality control are listed.Chapter Five concludes experience and insights gained from the translation practice and fellow suggestions for related translations.This thesis attaches six glossaries,including ingredients,heat control,cooking ways,cooking utensils,taste and nutrition,which can be references for other related C-E cuisine translation.