Luận Văn A study on translation of expression used in some vietnamese dishes into english

Khóa luận tốt nghiệp
Đề tài: A STUDY ON TRANSLATION OF EXPRESSION USED IN SOME VIETNAMESE DISHES INTO ENGLISH


TABLE OF CONTENTS.
PART I: INTRODUCTION
1. Rationale.
2. Scope of the study.
3. Aims of the study.
4. Research methods applied in the study.
5. Design of the study.
PART II: DEVELOPMENT
Chapter one: Theoretical background of translation.
1. Concepts of translation
2. Types of translation
2.1. Literal translation
2.2. Word-for-word translation
2.3. Literal translation
2.4. Faithful translation
2.5. Semantic translation
2.6. Adaptation translation
2.7. Idiomatic translation
2.8. Communicative translation
2.9. Other translations
3. Equivalence in translation
3.1. Definition of equivalence
3.2. Types of equivalence
3.2.1. According to Koller (1979).
Denotative equivalence
Connotative equivalence
Pragmatic equivalence
Formal equivalence
3.2.2. According to Baker.
Equivalence
Equivalence
Grammatical equivalence
Textual equivalence
Pragmatic equivalence
4. ESP in translation
4.1. Concepts of ESP
4.2. Types of ESP
English for Science and Technology (EST)
English for Business and Economics (EBE)
English for Social Studies (ESS)
5. Procedure of translation
5.1. Borrowing
5.2. Calque
5.3. Literal translation
5.4. Transposition
5.5. Modulation
5.6. Total syntagmatic changeAdaptation
Chapter two: Translation of some popular Vietnamese dishes into
English
1. General introduction of popular Vietnamese dishes
2. How to translate them into English.
2.1. Bánh bèo
2.2. Bánh chay
2.3. Bánh chưng
2.4. Bánh cốm
2.5. Bánh cuốn
2.6. Bánh đa
2.7. Bánh đúc
2.8. Bánh giầy
2.9. Bánh giò
2.10. Bánh khoái
2.11. Bánh rán
2.12. Bánh phu thê
2.13. Bánh trôi
2.14. Bì cuốn
2.15. Bún bò
2.16. Bún chả
2.17. Cà pháo muối
2.18. Cá kho
2.19. Canh cua
2.20. Chả cá
2.21. Chả giò
2.22. Cháo lòng
2.23. Chạo tôm
2.24. Gỏi
2.25. Giả cầy
2.26. Muối vừng
2.27. Nem chua
2.28. Nước mắm
2.29. Phở
2.30. Thịt chó
2.31. Thịt đông
2.32. Tiết canh
2.33. Tương
2.34. Ruốc bông
2.35. Xôi
Chapter three: Implication
1. Implications
2. Suggestions for the further study.
PART THREE: CONCLUSION
REFERRENCE
APPENDIX: SOME KINDS OF HERB USED TO FLAVOR
THE DISHES.


PART I: INTRODUCTION.
1. Rationale of the study.
Vietnamese cuisine is a style of cooking associated with fish sauce,
soy sauce, rice, fresh herbs and vegetables. Traditional recipes of
Vietnamese people use various herbs such as lemongrass, mint, basil,
coriander, and popular meats are pork, chicken, and fish. Thus, food
Vietnam is increasingly preferred by the fresh ingredients and
delicious recipes for health benefits.
A foreign expert on cuisine said Vietnam should become a kitchen of
the world. This shows that Vietnamese food is highly appreciated in
the eyes of international friends. Unlike other Chinese dishes with
recipes with the oil, that of British with butter and sugar, Vietnamese
food is admired by the more frugal, less fat and rich nutrition food,
especially the popular food.
The popular dishes of Vietnamese are formed from very ancient times,
even in their difficult life. Therefore the dishes are made simple, easy
but very delicate and Vietnamese national nature. Vietnam is a tropical
country, year-round hot and humid rainy weather changing over the
four seasons: spring, summer, autumn and winter. So, the dishes are
different along with per season. This difference creates diversity of
Vietnamese cuisine.
Therefore, the translated name of the dishes is very necessary and
important. It not only promotes the brand of Vietnamese dishes but
that also helps friends in the world to understand more about
Vietnamese culture, people and country.
However, the translation of the name of popular Vietnamese dishes
into English is not simple. It requires people to really study hard and
have certain knowledge in this field.
2. Aims of the study.
The study is constructed basing on the following aims:
Collecting, classifying and analyzing the found documents in order to
find out the way in translating name of popular Vietnamese dishes into
English.
Providing knowledge with dear arrangement and attractive illustration.
3. Scope of the study.
The translation of popular Vietnamese dishes into English is an
interesting issue in. Surprisingly, no many documents refer to it, so it
is not easy for the writer to collect relevant materials for the thesis.
Moreover, due to the limitation of time and knowledge, the study
could not cover all the dishes but some most familiar ones in several
textbooks, magazines and on internet.
4. Research methods applied in the study.
Normally, there are many methods used for the thesis studying such as
quantitative, qualitative, data and comparative analysis and interpreter
method. However, the most effective and suitable method for the
thesis is qualitative analysis.
Firstly, data are collected from various sources, such as textbooks,
magazines, internet even from the writer‟s teachers and friends.
Then, from the collected data the writer analyze their features to find
the suitable procedures used to translate them.
The writer also asks the supervisor to collect and supplement the
lacunas in the graduation paper.
5. Design of the study.
The thesis is divided into three parts, in which the second one is the
most important.
Part one is the introduction in which rationale, aims, scope, methods
and design are presented.
Part two is the development that includes three parts:
Chapter one is the theoretical background which focuses on the
definitions, methods, procedures and equivalence of translation in
general and ESP translation.
Chapter two is the presentation of some popular Vietnamese dishes into
English after collecting and analyzing.
Chapter three is the implication that the writer gained through the
process of studying on translation strategies to seek for English
equivalence for the Vietnamese dishes, and some suggestions for the
further study.
Part three is conclusion which includes the summary of the study,
experiences acquired
PART II: DEVELOPMENT
Chapter I: Theoretical background
1. Concepts of translation
There are so many concepts of translation, which are developed by many
famous linguistics of translation.
Firstly, the writer would like to refer to definition of translation in
Advanced Oxford Dictionary which presented that Translation is the
process of changing something that is written or spoken into another
language.
More specifically, Wikipedia defined that translation is the interpreting
of the meaning of a text and the subsequent production of an equivalent
text, likewise called a "translation," that communicates the same
message in another language. The text to be translated is called the
"source text," and the language that it is to be translated into is called
the "target language"; the final product is sometimes called the "target
text."
In a similar but more succinct way, David Frank (Wordpress.com)
showed that translation is a text with qualities of equivalence to a prior
text in another language, such that the new text is taken as a substitute
for the original.
However, according to Catford (1965), translation is the replacement of
textual material in one language (source language) by equivalent textual
material in another language (target language).
Relating to equivalence of translation, Pinhhuck (1977) proved that
translation is the process of finding a target language (TL) equivalent
from a source language (SL) utterance.
Translation is a craft consisting in


REFERENCES
A. English
1. Andrew Chesterman, 1989. Readings in Transaltion Theory. Loimaan
Kirjaino Oy.
2. Christian Nord, 1991. Text analysis in translation. AmsterdamAtlanta.
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Fetter Lane, London EC4P 4 EE.
4. Geoffrey Samuelsson-Brown, 2004. A practical guide for translators
(fourth edition). Multilingual master Ltd.
5. Susan Bassnett, 1980. Translation studies. London and New York.
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Giáo dục.
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Thanh Nga; TS. NGuyễn Thúy Khanh; TS. Phạm Hùng Việt, 2002.
Từ điển tiêng Việt phổ thông. Nhà xuất bản Tp Hồ Chí Minh.
3. Đặng Chấn Liêu; Lê Khả Kế; Phạm Duy Trọng, 2002. Từ điển ViệtAnh. Nhà xuất bản Tp Hồ Chí Minh.
4. Vietnam discovery. Thanh nien publisher.
C. Internet
1. http://en.wikipedia.org
2. http://www.amthuc365.vn
3. http://www.amthucvietnam.com
4. http://asiaobserver.com
5. http://stickyrice.typepad.com