A Report On The E-C Translation Of Cheese And Culture(Excerpts)Under The Guidance Of Newmark’s Semantic And Communicative Translation Theory

The source text of this translation is excerpted from the popular science text Cheese and Culture: A History of Cheese and Its Place in Western Civilization.This text focuses on the origins of cheese making,the development of the making process,the culture of cheese and other aspects.Although semantic translation and communicative translation can be applied in different situations under the Newmark’s text typology,they had better not be used in isolation in the translation of this informative text concerning popular science.So semantic and communicative translation theory is applied jointly to guide the translation practice.Difficulties in the translation and their solutions are analyzed at lexical,syntactic and textual levels in the case analysis.Semantic translation is primarily adopted for the transliteration of some terms,including cheese names,to retain their original forms in the target text as much as possible,and communicative translation is assisted in adding annotations to improve accuracy and professionalism in the translated text.Moreover,a variety of skills such as reversing,splitting,combination,amplification,restructuring and others,mainly based on communicative translation,are used to deal with long complex sentences and sentence groups,for better readability of the translated text.This translation and the report are also expected to provide Chinese readers with richer knowledge of cheese and culture,and to stimulate readers’ interest in popular science texts related to cheese.