《舌尖上的中国》汉英翻译报告.docx

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Introduction
《舌尖上的中国》(A Bite of China) is a Chinese documentary series which explores the history and culture of Chinese cuisine. It was first broadcasted in 2012 and has since then gained widespread acclaim in China and abroad. The purpose of this report is to examine the translation of《舌尖上的中国》into English. In particular, the report will examine the translation of the series’ title, the translation of the culinary terminology, and the localization of cultural references.
Translation of the Series’ Title
The title of the series presents an interesting translation challenge. 《舌尖上的中国》literally means “China on the Tip of the Tongue”. The use of metaphor in the title emphasizes the sensory pleasure of eating and reflects the cultural importance of food in China.
The English translation of the title, “A Bite of China,” captures some of the sensory aspects of the original title. However, it lacks the metaphorical richness of the original Chinese. The title “A Bite of China” does not necessarily convey the depth of cultural significance that “China on the Tip of the Tongue” does. Additionally, it may not be immediately clear to non-Chinese audiences what the phrase “A Bite of China” means.
Translation of Culinary Terminology
A large part of 《舌尖上的中国》involves detailed explanations of Chinese culinary traditions and techniques. The translation of these culinary terms is crucial in order to convey the rich cultural significance of Chinese food.
The subtitles of the documentary series provide translations of the culinary terms heard in the original Chinese. The translations in general seem to be accurate and effective. For example, when explaining the making of fermented tofu, the Chinese term 腐乳 is translated as “fermented tofu”. The translation is accurate and conveys the meaning of the original term.
Localization of Cultural References
Localization involves the adaptation of a text to a specific cultural context. When translating cultural references, translators must be aware of the differences between the cultural backgrounds of the audience and the source text.
In 《舌尖上的中国》，many cultural references are made which may not be immediately recognizable to non-Chinese audiences. For example, in the episode about Sichuan cuisine, the use of 麻 is explained as referring to the spicy and numbing sensation of Sichuan peppercorns. While this explanation is helpful, it would be even more effective if an equivalent comparison in English cuisine was given, so as to enable English-speaking audiences to better understand the unique culinary characteristics of Sichuan cuisine.
Conclusion
The translation of 《舌尖上的中国》 presents many challenges, particularly in terms of capturing the cultural significance of Chinese cuisine. The English title, “A Bite of China,” while effective in conveying some of the sensory aspects of the original title, lacks the metaphorical richness of the Chinese. The translation of culinary terminology is generally effective. However, when translating cultural references, there is room for improvement in terms of providing equivalence comparisons for non-Chinese audiences. Overall, effective translation is crucial for presenting the rich cultural heritage of Chinese cuisine to a wider audience.