Analysis of Chinese Cuisine Names Translation From the Perspective of Nida's Functional Equival

• 作 者: 陈鹏
• 机 构: 西南科技大学,
• 出 处: 校园英语
• 发表日期: 2016年05期
• 关键词: Equivalence necessity Names translated names equivalence aiming 红烧狮子头 linguist t

This paper is based on famous American translation theorist Eugene Nida’s Functional Equivalence Theory,aiming to analyze the necessity of Functional Equivalence Theory in the Chinese cuisine names translation and propose some translation methods.

This paper is based on famous American translation theorist Eugene Nida’s Functional Equivalence Theory, aiming to analyze the necessity of Functional Equivalence Theory in the Chinese cuisine names translation and propose some translation methods.