A Report On The E-C Translation Of Chocolate:A Global History(Chapters 1-3)

This is an English-Chinese translation practice report.The materials selected for this report are Chapters 1 to 3 of the book Chocolate:A Global History.The three chapters selected are the main content of the book,in which the invention of chocolate,chocolate house and chocolate factory are introduced to the readers in turnThis report consists of four parts,namely,translation task description,translation process description,translation case analysis and translation practice summary.The source requirement and significance of the translation practice are introduced in Chapter One.The translation process is highlighted in Chapter Two,which mainly includes pre-translation material collection,auxiliary tools preparation,text type analysis of the source text,an introduction to theoretical basis and an overview of the key points and difficulties encountered in the translation process as well as the modifications after translation.The third chapter focuses on the translation case analysis and introduces the translator’s treatment of the key and difficult points in translation based on the reception aesthetics theory.This chapter deals with the translation of titles,words and poetry.The fourth chapter is a summary of the translation practice.In this chapter,the translator briefly evaluates and summarizes this translation practice,and puts forward the translator’s expectations on herself.This translation practice aims to evaluate the professional competence of the translator and to improve both her translation and academic ability.This report,based on this translation practice,mainly studies the application of reception aesthetics theory in popular science translation in the hope of providing some references for the study on English-Chinese diet translation.