A Study of Skills for English-to-Chinese Translation of Essentials of Baking

• Main Authors: Lin Chiu-Yen, 林秋燕
• Other Authors: 李恭蔚
• Format: Others
• Language: en_US
• Published: 2014
• Online Access: http://ndltd.ncl.edu.tw/handle/32630643971993383997

碩士 === 長榮大學 === 翻譯學系碩士班 === 102 === English-to-Chinese translation has been a majority of all translations in Taiwan’s book market. It requires not only good English ability, but also professional knowledge and translation skills for a translator to complete his or her good work. This study discusses the difference between the first and the second versions of the author’s translations by analyzing her translation from foreignizing and domesticating theories of Lawrence Venuti as well as from the view points of fluency and appropriation in presenting good translation. As the author of this thesis, I hope my suggestions will be helpful to all translators. This thesis covers 6 chapters. Chapter 1 states the motivation, purpose and method of this thesis. Chapter 2 introduces the author of Essentials of Baking, its main texts, and Chinese translations of other cooking books, and analysis of Chinese structure. Chapter 3 applies Venuti’s translation theory of foreignization and domestication to evaluating my translations. Chapter 4 emphasizes the importance of translating words, adjustment of word order and complement of words. Chapter 5 explains such skills as amplification, materialization of pronouns and corrections of translation. Chapter 6 sums up the findings and suggestions from the translating process. My research finds that good translators must take care of translations’ cultural factors, fluency, loyalty as well as skills of punctuation, paragraph development and other grammatical rhetoric factors and in particular the cultural differences between the two languages in question. Hopefully the thesis can provide useful suggestions to those who are interested in English-to- Chinese translation.