A Report On C-E Translation Of Walnut Oil Processing Technology (Chapter 8)

There is an urgent need to cultivate translators with professional food translation capability to make China’s food science and technology “go global”against the background of the “the Belt and Road Initiative”.Thus,this report selects Chapter 8 of Walnut Oil Processing Technology as the translation practice material to explore the difficulties and problems in food translation and summarize its translation rules and methods.This chapter,as a typical text of food science and technology,uses precise words and professional expressions,and systematically introduces various indicators and specific operation details of the production technology of walnut milk beverage.Using the functional equivalence theory,this paper attempts to explain the technology and culture of walnut milk beverage production through translation and advances the development of food science,technology,and culture.Then the author of this report,through the analysis and completion,can test her translation ability and improve her ability to operate CAT software.Besides,by applying this theory to guide practice and combining quantitative and qualitative analysis of specific cases,the practicability and applicability of this theory in the translation of food texts are verified at the micro level,and the translation methods of scientific and technological texts are explored at the macro level.There are numerous difficulties during translation.Firstly,the source text(hereinafter referred to as ST)has many professional words,polysemous words,and multi-translated words.Secondly,the ST contains many long sentences and run-on sentences.Finally,Chapter 8 is lengthy and illogical.Thus,guided by the functional equivalence theory,the following methods were adopted: Lexically,the corresponding expressions of professional words were searched first through Baidu,Termonline,English-Chinese Dictionary of Grain Oil Food,etc.,then CAT software(such as Yicat,Tmxmall)were used to create a glossary to form a small corpus,and Search and Replace and CUC＿Paraconc were applied to count word frequency and search elements,so as to unify the translation.Besides,some professional words were translated by using relevant data and graphic method.And Conversion and Omission were used to express these words that couldn’t convey the original meaning in literal translation to achieve equivalence in combination with the actual situation.Syntactically,the original sentences were divided or combined in accordance with sense-groups to make them brief and native.Textually,logical words or conjunctions were added or the structure in the ST was reorganized to improve the logic of the target text(hereinafter referred to as TT),conform to the English writing habits,and achieve the textual equivalence.By solving the above difficulties,the report,selected typical examples at the lexical,syntactic and textual level for analysis and summary,so as to conclude food translation skills or strategies,which can be used in the translation practice and research of subsequent food texts and even scientific and technological texts.