外語系本科畢業(yè)論文模板

1、嚴(yán)格按照模版上的回車空格。LULIANG UNIVERSITY分類號： 密 級： 三號黑體，下劃線中的內(nèi)容居中對齊，字?jǐn)?shù)超過下劃線的，可根據(jù)內(nèi)容換行，下劃線中的內(nèi)容居中對齊。標(biāo)題一般不超過20字。畢業(yè)論文以下所填內(nèi)容：四號宋體，下劃線中的內(nèi)容居中對齊題 目: 從目的論視角看 中式菜名的英譯 專升本同學(xué)用（）標(biāo)注，11級本科班無需標(biāo)注系 別: 外語系 專業(yè)年級: 英語2011級（專升本） 姓名為兩字的中間空一個漢字位置 姓 名: 王某某/王 某 學(xué) 號: 20091603133 指導(dǎo)教師: x x x 副教授 學(xué)號填寫以完整學(xué)號為準(zhǔn)。職稱與姓名之間空一格日期填寫論文上繳時間，月日，以兩位數(shù)為準(zhǔn)，

2、如05，10；04，092015年05月20日Times New Roman 三號，加粗，居中   An Analysis of English Translation of Chinese Dish Names From the Perspective of Skopos Theory  Times New Roman 小三號，加粗，姓與名之間空一格。    A Graduation Thesis Submitted byZhang YuanqiIn Partial Fulfillment of the Requireme

3、ntsForThe Degree of Bachelor of ArtsIn the Subject of English LinguisticsTimes New Roman 小三號，加粗，姓與名之間空一格。ToDepartment of Foreign LanguagesOfLuliang UniversitySupervisor: Yan XiaofangMay, 20, 2015日期填寫論文上繳時間，以上面格式為準(zhǔn)。 原 創(chuàng) 性 聲 明本人鄭重聲明：本人所呈交的畢業(yè)論文，是在指導(dǎo)老師的指導(dǎo)下獨立進行研究所取得的成果。畢業(yè)論文中凡引用他人已經(jīng)發(fā)表或未發(fā)表的成果、數(shù)據(jù)、觀點等，均已明確注明

4、出處。除文中已經(jīng)注明引用的內(nèi)容外，不包含任何其他個人或集體已經(jīng)發(fā)表或撰寫過的科研成果。對本文的研究成果做出重要貢獻的個人和集體，均已在文中以明確方式標(biāo)明。本聲明的法律責(zé)任由本人承擔(dān)。論文作者簽名： 日 期： 關(guān)于畢業(yè)論文使用授權(quán)的聲明本人在指導(dǎo)老師指導(dǎo)下所完成的論文及相關(guān)的資料（包括圖紙、試驗記錄、原始數(shù)據(jù)、實物照片、圖片、錄音帶、設(shè)計手稿等），知識產(chǎn)權(quán)歸屬呂梁學(xué)院。本人完全了解呂梁學(xué)院有關(guān)保存、使用畢業(yè)論文的規(guī)定，同意學(xué)校保存或向國家有關(guān)部門或機構(gòu)送交論文的紙質(zhì)版和電子版，允許論文被查閱和借閱；本人授權(quán)呂梁學(xué)院可以將本畢業(yè)論文的全部或部分內(nèi)容編入有關(guān)數(shù)據(jù)庫進行檢索，可以采用任何復(fù)制手段保存和

5、匯編本畢業(yè)論文。如果發(fā)表相關(guān)成果，一定征得指導(dǎo)教師同意，且第一署名單位為呂梁學(xué)院。本人離校后使用畢業(yè)論文或與該論文直接相關(guān)的學(xué)術(shù)論文或成果時，第一署名單位仍然為呂梁學(xué)院。論文作者簽名： 日 期： 指導(dǎo)老師簽名： 日 期： 呂梁學(xué)院本科畢業(yè)論文三號，宋休，加粗，居中摘 要要實現(xiàn)中華民族的偉大復(fù)興，就要提高綜合國力，而文化軟實力是至關(guān)重要的一點。中國的飲食文化是中國優(yōu)秀文化的不可或缺的一部分，并且扮演著向全世界傳播中國文化的使者的重要角色。中式菜名是外國人了解中國飲食文化的第一個窗口。恰當(dāng)?shù)皿w的翻譯中式菜名有利于傳播中國獨具魅力的文化，不斷擴大中國文化在世界上的影響力。此外，對中式菜名英譯的研究還

6、可以提高中國城市的國際化服務(wù)水平，推動餐飲業(yè)的發(fā)展，帶動經(jīng)濟的發(fā)展。盡管北京市政府在奧運會后編撰了美食藝苑中文菜單英文譯法，統(tǒng)一了一部分中式菜的英譯名，但是中國菜菜系眾多，各種小吃繁多，地方菜數(shù)不勝數(shù)，翻譯的任務(wù)還是很重。本文以功能主義翻譯目的論為依據(jù)，采用文獻研究法、比較分析法、調(diào)查研究法、經(jīng)驗判定法等研究方法，分析了中式菜肴的命名特點，總結(jié)出中式菜名的多種功能，結(jié)合菜名分類歸納了菜名命名的基本原則。作者列舉并分析了不恰當(dāng)?shù)牟嗣g。最后，作者在目的論的指導(dǎo)下分析官方菜名的合理性，并提出一些翻譯策略與方法。關(guān)鍵詞： 翻譯目的論；中式菜名；翻譯策略；翻譯方法頂格、小四號、宋體、加粗。至少三個以

7、上關(guān)鍵詞，關(guān)鍵詞之間用分號隔開。摘要內(nèi)容一般400字以內(nèi)，小四號、宋體，行距1.5倍Time New Roman、 三號、加粗、居中Abstract摘要內(nèi)容Time New Roman、 小四、行距1.5倍。首行縮進2字符 In order to realize the great rejuvenation of the Chinese nation, the comprehensive national strength must be improved and the soft power of culture is a crucial element. Chinese catering

8、culture is undoubtedly a vital part of Chinas brilliant culture and is an ambassador for the spread of Chinese culture throughout the world. Chinese dish names is the first window for foreigners to understand Chinese catering culture. Appropriate translation of Chinese dish names can contribute to t

9、he spread of the unique striking Chinese culture and the increasing world-wide influence of Chinese culture. Moreover, such study can help improve the international service level of Chinese cities, boost the development of food industry and the whole economy. Beijing government organized the publica

10、tion of the book Enjoy Culinary Delights: A Chinese Menu in English after the Olympic Games and standardized a part of English translation of Chinese menu. However, there is no one “Chinese food” but rather numerous regional cuisines. There are countless snacks. A heavy workload of English translati

11、on of Chinese menu is still waiting for all the translators.The paper tries to employ functionalism skopos theory in this research. Many research methods are conducted, such as research methods of literature survey, comparative analysis, investigation and experience judges. The author analyzes the c

12、haracteristics and various functions of Chinese dish names and summarizes the basic principles of English translation of Chinese dish names. The author also analyzes some translation errors. Lastly, on the basis of skopos theory, the author analyzes the appropriateness of the standardized English tr

13、anslation of Chinese dish names and raises some practical translation strategies and skills. Key Words: skopos theory; Chinese dish names; translation strategies; translation skills頂格、Time New Roman 小四號、加粗、行距1.5倍，關(guān)鍵詞之間用分號隔開。章、節(jié)、條三級標(biāo)題：小四號、Time New Roman，行距1.5倍。一級標(biāo)題“1”；二級標(biāo)題“1.1”；三級標(biāo)題“1.1.1”。四級標(biāo)題分別為“1.

14、1.1.1”原則上不允許出現(xiàn)五級標(biāo)題。Time New Roman、 三號、加粗、居中Contents1 Introduction12 Theoretical Framework of This Study 3 2.1 Introduction of Skopos Theory3 2.2 Rules of Skopos Theory3 2.2.1 Skopos Rule3 2.2.2 Coherence Rule4 2.2.3 Fidelity Rule43 Classifications and Features of Chinese Food Names6 3.1 Features of

15、Chinese Food Names6 3.2 Features of Chinese Food Names6 3.1.1 Linguistic Features6 3.2.2 Cultural Features64 Problems Existing in Chinese Menu Translation7 4.1 Multiple Translations for the Same Dish6 4.2 Linguistic Errors6 4.3 Improper Choices of Translation Methods6 4.4 Cultural Errors65 Suggested

16、 Strategies for Chinese Dish Name Translation7 5.1 Literal Translation6 5.1.1 Names with Major Ingredients6 5.1.2 Names Including Cookware6 5.2 Free Translation6 5.2.1 Names Containing Numbers6 5.2.2 Names Related to Legend or Allusion6 5.2.3 Auspicious Names6 5.3 Cultural Errors66 Conclusion7Append

17、ix 1 Teachers Interview7Appendix 2 Teachers Interview7Bibliography7Acknowledgements7呂梁學(xué)院本科畢業(yè)論文（設(shè)計）一級標(biāo)題：Time New Roman起首空2格、三號、加粗、段前段后各空1行、行距1.5倍紙張為A4紙，頁邊距上2.5cm，下2.5cm，左3.0cm，右2.5cm;裝訂線0.5cm1 IntroductionChinese cookery with a long history is world-famous, and is one significant component of the Chi

18、nese cultural treasures. Chinese cuisine has both excellent taste and artistic appearance. Chinese dish names serve as the door of Chinas catering culture. They can help foreigners know better about Chinas special cultural environment. Hence, successful translation of Chinese food names is of great

19、significance in building the bridge between China and other nations.正文Time New Roman、小四號、行距：固定值20磅，首行縮進2字符There is no doubt that studies of Chinese menu translation can contribute to the development of translation, particularly the study of translation of dish names. Whether a dining person decides

20、to order a dish or not largely depends on the first impression of the food name. Thus, it is critical to convey adequate and appropriate information to customers. However, the Chinese menu translation currently makes foreign customers confused at times. Its high time for the Chinese service industry

21、 to resolve such confusion in menu translation. In 2006, the Beijing Speaks Foreign Languages Programme(BSFLP) published a draft of Chinese-English Translation of Menus for Beijing Restaurant Industry. Many peoples interests were aroused and people discussed it hotly.In this thesis, the author makes

22、 efforts to analyze the features, functions, classifications and basic principles of the Chinese food names by evaluating some typical examples, and put forward several practical strategies and skills for the English translation of Chinese dishes.2 Theoretical Framework of This Study二級標(biāo)題：Time New Ro

23、man起首空2格、四號、加粗、段前段后各空0.5行This chapter describes the development of skopos theory by introducing four representative figures of skopos theory. It also explains the three basic rules of skopos theory and the requirements when each rule is applied to guide the translation of menu.2.1 Introduction of Sk

24、opos TheorySkopos theory plays a major role in the German functionalist approaches to translation. Katharina Reiss, Hans J. Vermeer, Justa Holz Manttari and Christiane Nord have been recognized as the four leading figures of Skopos Theory. “Skopos” is a Greek word and means “purpose” or “goal”.2.2 R

25、ules of Skopos TheoryWith the gradual development of skopos theory, some basic rules are formed: the skopos rule, the coherence rule and fidelity rule.三級標(biāo)題：Time New Roman起首空2格、小四號、加粗2.2.1Skopos RuleVermeer describes this rule in his famous book Framework for a General Translation. The Skopos rule ca

26、n be interpreted as follows: translate in such a way which can make your translation function in the circumstance where it is used.It is Vermeer who first proposes the Skopos rule. The entire process of translation is determined by the Skopos rulethe principal rule for any kinds of translation. Skop

27、os rule contributes a lot to practical translation actions for the translators. It deals successfully with such a troublesome dilemma between whether to select a method of free translation or a method of faithful translation. Skopos theory requires that translators must be determined by the expected

28、 purpose of translation or the expected function. The skopos rule can be used to guide the translation of Chinese dish names. With the purpose of the wide spread of Chinese unique culture, the translator can choose literal translation (plus notes) or transliteration (plus notes) so as to retain Chin

29、ese cultural elements to the largest extent. With the sole purpose of telling foreign customers what ingredients the dishes contain, the translator can choose literal translation (for the fact-telling dish names) or free translation (for the auspicious dishes, dish names containing numbers and so on

30、). The detailed description of how to choose translation methods will be presented in Chapter 5.2.2.2 Coherence Rule Coherence rule is the basic requirement of realizing the translation purpose. Coherence requires that the target text must be understood by target receivers. Only in this way can the

31、translator make intratextual coherence. This rule gives a hand to translators to complete the translation task successfully. If the coherence rule is applied to the concrete translation of Chinese dish names, it means that the target text must respect the culture and traditions of the English-speaki

32、ng countries. Translators must make sure that target culture receivers are able to accept and understand such work. The necessary factors that a successful translator must take into consideration also include the target culture readers communication situation.（文中圖、表、公式、算式等，一律用阿拉伯?dāng)?shù)字分別依序連編編排符號。序號分章依序編

33、碼，其標(biāo)注形式應(yīng)便于互相區(qū)分，可分別為：圖1、表1）Table1-1 The Comparison of the Usage of Planning Strategy Between Experimental Class and Controlled class項目名稱團購?fù)緩娇蛻綦y度成功系數(shù)大中型企事業(yè)單位通過朋友進行關(guān)系營銷有團購經(jīng)驗的個人有團購經(jīng)驗的單位組織（表格按阿拉伯?dāng)?shù)字編號,有表名,表名五號Time New Roman、加粗、居中，表格內(nèi)文字：Time New Roman 5號，行距17磅，表頭文字加粗）圖的名稱和編號應(yīng)居中，位于圖的下方，圖序在前，圖名在后，末尾不加標(biāo)點，用阿拉伯

34、數(shù)字編號。編號、圖名字體：Time New Roman五號加粗居中，插圖與圖名為一個整體，不能跨頁。Figure 1 Teaching pattern- 5 -行間距17磅， 注意不要在一篇參考文獻段落的中間換頁, 內(nèi)容使用五號宋體字。注 釋王欣欣.山西書院M.太原:三晉出版社,2009. 清穆彰阿,潘錫恩,等.大清一統(tǒng)志M.上海:上海古籍出版社.清剛毅修,安 頤.晉政輯要M.上海:上海古籍出版社,2003.行間距17磅， 注意不要在一篇參考文獻段落的中間換頁, 內(nèi)容使用五號宋體字，及Times New Roman。轉(zhuǎn)行以后，懸掛式縮進4字符。格式嚴(yán)格按照后邊的參考文獻書寫格式說明書寫參考文獻Reiss, Katharina. Pragmatic Aspects of