A Report On C-E Translation Of Guangxi Food ＆ Culture（Excerpt） Under The Guidance Of Susan Bassnett’s Cultural Translation Theory

Guangxi Zhuang Autonomous Region is gathered by different minority ethnic groups,enabling Guangxi cuisine to various styles and diversity,with profound cultural connotations.The translated material of this report is the ten articles（about 16,112 words in total）from the book Guangxi Food ＆ Culture by Wu Weifeng :Guangxi : Land of Rice Noodles in China,Wuzhou Morning Tea: Cantonese Cuisine in Guangxi,Guangxi Hakka Stuffed Vegetables,Guangxi Chicken Dishes,Guangxi Bamboo Shoots,Guangxi Tong Sui（Sweet Soup）,Sticky Rice Snacks: Must-Have Spring Festival Special Purchases,Green Vegetable Dishes,Guangxi Hot-Pot,Guangxi Lemon Duck.The ten articles detail Guangxi cuisine culture’s extensive history,quality ingredients,and unique ethnic customs,which are suitable texts for conveying Guangxi culinary culture.Susan Bassnett’s cultural translation theory believes that translation should take culture as a basic unit.Translation is not a purely linguistic communication but an act of cultural exchange,so translation should be focused on the equivalent effect at the cultural level and not only the consistency at the linguistic level.The theory is appropriate for guiding this translation project.The report reflects and summarizes the practice with the analysis of 38 selected cases from three aspects: lexical level,syntactic level and textual level.From lexical level,the translators chose foreignization-oriented methods to translate culture-loaded words,such as transliteration with annotation,transliteration with liberal translation,trying to accurately convey the information while preserving the source language’s ethnic culture to the greatest extent;from syntactic level,the translator used domestication-oriented strategies by transforming hypotactic to paratactic expressions to make the translated text conform to the language habits of the target language and increase the readability of the translation;from textual level,the translator tried to achieve cohesion by adding conjunctions and direct repetitions,and obtain coherence by amplification and adaptation to strengthen the relationship between food objects and their cultural connotation in the target language.This report reflects on and summarizes this dietary culture translation practice,with the goal of providing assistance and reference materials for relevant researchers in Guangxi culinary culture translation.