A Report On Chinese-English Translation Of The Memorable Taste And People (Excerpts) From The Perspective Of Eco-Translatology

In the era of globalization,cross-cultural translation can promote exchanges and mutual learning while carrying out the strategy of “going out” of Chinese culture.Literary works play an important role in spreading traditional Chinese culture.Traditional Chinese cuisine culture is an important part of traditional Chinese culture.People’s dietary habits can reflect different social background,culture and ideology of Chinese people in different times.Prose in diet culture is relatively less seen compared with the orthodox prose,but it is helpful to understand the way of traditional Chinese culture.The original text in this report is excerpted from the book The Memorable Taste and People written by Chen Xiaoqing.The book is composed of 6 collections of 68 essays,5 of which are selected as practical texts by the translator.They mainly tell the story of Chen and food from different perspectives,and introduce Chen’s understanding of food to readers.In this Chinese-English translation practice report,this paper focuses on the translation problems and difficulties in the translation,selects representative content as a case to discuss,and writes the following content for a summary report.In the report,the author mainly analyzes source text and compares the differences between Chinese and English on the level of language,culture,and communication,based on the theoretical guidance of the “three-dimensional”transformations from the perspective of Eco-Translatology.And it systematically discusses how to apply this theory in translation.The translator classifies and studies the key and difficult points in translation from the three dimensions of language,culture,and communication.Under the guidance of “three-dimensional”transformations,the translator adopts appropriate translation methods and strategies to reproduce the linguistic expression,cultural context,and communicative intention of the original text.The key and difficult problems of this practice are reflected in the following three aspects.At linguistic dimension,they are choices of vocabularies,adjustment of sentence patterns and expressions of semantics;at cultural dimension,they are expressions of words loaded with cultural meaning;at communicative dimension,it is about the reproduction of communicative intention.During the process of translation,translator draw such a conclusion.First,at the linguistic dimension,it is necessary to consider the conversion of part of speech,virtual-real conversion,recombination,and fusion of sentences in lexical and syntactic aspects.Free translation,annotation,addition,part of speech conversion and adjustment in word order are applied to achieve Chinese-English linguistic transformation.Second,at the cultural dimension,language-cultural and socio-cultural loaded words should be considered.The translator applies substitution,imitation,paraphrase,annotation to reproduce the cultural context of the text.Third,at the communicative dimension,it is necessary to consider its informative function and expressive function of the original.Therefore,the translator applies addition and omission,recreation,substitution,and adjustment in word order to reproduce the author’s communicative intention.Under the guidance of “three-dimensional” transformations from the perspective of Eco-Translatology,the author applies the theories in practical translation of The Memorable Taste and People.It aims to promote my ability in translation,and introduce Chen Xiaoqing’s concept of “diet” to the targeted readers,as well as providing translation related prose in diet culture,and making targeted readers have a deep understanding of traditional Chinese cuisine culture and traditional Chinese culture.