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Application of Vague Language in English Translation of Chinese Cuisine Names

ACKNOWLEDGEMENTS第7-8页
ABSTRACT第8页
摘要第9-12页
CHAPTER I INTRODUCTION第12-15页
    1.1 Research Background第12-13页
    1.2 Research Questions and Objectives第13页
    1.3 Significance of the Study第13页
    1.4 Organization of the Paper第13-15页
CHAPTER II LITERATURE REVIEW第15-20页
    2.1 Brief Introduction to Vagueness and Vague Language第15-17页
    2.2 Previous Researches on English Translation of Chinese Cuisine Names第17-20页
CHAPTER III COMPARISON OF CHINESE AND ENGLISH CUISINE NAMES AND THEIRVAGUENESS第20-28页
    3.1 Characteristics of Chinese Cuisine Names第20-21页
    3.2 Classification of Chinese Cuisine Names第21-23页
        3.2.1 Fact-telling Dish Names第21-22页
        3.2.2 Image-telling Dish Names第22-23页
    3.3 Characcteristics of English Cuisine Names第23-24页
    3.4 Classification of English Cuisine Names第24-25页
        3.4.1 Fact-telling Dish Names第24-25页
        3.4.2 Fancy Dish Names第25页
    3.5 Vague Language Applied in Chinese and English Cuisine Names第25-28页
CHAPTER IV STRATEGIES AND VAGUE PRINCIPLES FOR TRANSLATING CHINESEDISH NAMES第28-42页
    4.1 Strategies for Translating Chinese Dish Names第28-32页
        4.1.1 The Strategies of Domestication and Foreignization第28-31页
            4.1.1.1 Foreignization第28-30页
            4.1.1.2 Domestication第30-31页
        4.1.2 Vague Language Represented Under the Strategy of Domestication in TranslatingChinese Cuisine Names第31-32页
    4.2 Vague principles for Translating Chinese Cuisine Names第32-37页
        4.2.1 Translating Vagueness into Vagueness第33-37页
        4.2.2 Translating Exactness into Vagueness第37页
    4.3 Techniques for Translating Chinese Cuisine Names第37-42页
        4.3.1 Technique of Amplification第38-39页
        4.3.2 Technique of Omission第39-42页
CHAPTER V CONCLUSION第42-44页
    5.1 Findings of the Study第42页
    5.2 Limitations and Suggestions for Further Study第42-44页
BIBLIOGRAPHY第44-45页

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