中西方语言研究语文学时期之对比++语义学期末论文+20140601012+...（优秀范文五篇）

第一篇：中西方语言研究语文学时期之对比++语义学期末论文+20140601012+...

中西方语言研究语文学时期之对比

摘要：中国、印度、希腊是语言学的三大发源地。在语言学研究的历史分期中，传统语言学时期指的是整个18世纪以前的语言研究，又称为语文学时期。古希腊哲学家苏格拉底、柏拉图、亚里士多德，以及我国春秋战国（公元前770-前221）时期的一些哲学家和训诂学家，在他们的著作中都涉及词义、语义问题。本文将就中西方语言研究中的语文学时期进行对比和研究。

关键词：传统语言学；语文学时期；理性主义；经验主义；实用主义；对比

一：引言

语言学的历史非常古老，它源远流长，内容丰富多彩。人类最早的语言研究是从解释古代文献开始的，是为了研究哲学、历史和文学而研究语言的。从语言学研究的历史分期看，我们可将语言学研究分为三个阶段：语文学时期、传统语义学时期和现代语义学时期。语文学时期，也就是传统语言学时期是的是整个18世纪以前的语言研究。在最早的语文学时期，语义研究主要局限于解释古字词、诠注古书籍。

二：西方语言研究中的语文学时期

（一）西方语文学时期中的经验主义哲学观

任何语言观都是建立在一定的哲学理论基础上。语言学是研究语言及其发展规律的科学，哲学是系统化的世界观和方法论。在18世纪以前，哲学界的特征是经验主义和理性主义的论争，两者之间的争论与分歧影响着人类知识领域的各个方面。其中，由于语言学与认识论有着天然的密切关系，因此受到了经验主义和理性主义论争的深刻影响。

经验主义认为经验来自感官对外间事物的感觉，带有唯物主义倾向。坚持经验主义的认识论的亚里士多德（Aristotle)认为感觉经验虽然不能告诉人们事物的原因，但是能提供关于个别事物最权威的知识。他认为感觉是知识的来源。在古代语言学的第一个论争，即“自然派”和“惯例派”之争中，亚里士多德持“惯例派”的观点，认为语言是“心得经验”的符号，其意义来自约定。总的来说，亚里士多德经验主义的语言研究涉及到逻辑和语法的相互关系，词类划分、句子成分的识别标准、词项和命题的语义解释问题。并且一直反对亚里士多德语言理论的斯多葛学派也遵循这经验主义的认识论。

可以看到，面对语言的多样性和复杂性，经验主义学派强调各种语言的特殊变化，并且这些语言学家们会根据日益丰富的资料修改自己的语法范畴和语法描写。经验主义的真正发展，得益于文艺复兴后期采用实验和分析法进行研究的欧洲自然科学的发展。在这一时期，唯物主义经验论的代表人物是培根，他认为知识论是哲学的中心问题，认为建立在物质本质之上的感觉经验是一切知识的源泉，是预言师进行交际和表达思想的工具，应该对语言进行经验性的研究，其语言学观点在其著作《新工具论》和《论科学的优势和完善》中得到论述。

（二）西方语文学时期中的理性主义哲学观

理性主义是建立在承认人的推理可以作为知识来源的理论基础之上的一种哲学方法。古希腊的语言研究在两个方面进行，即哲学方面和语法学方面。而这两个方面都与认识学说的研究密不可分，都存在着经验主义和理性主义的争论。受认识论的影响，柏拉图在语言研究方面表现出明显的理性主义倾向。他认为，真是存在的是事物的本质，即他所谓的理念，理念世界只能由思维来认识。而知识也就是对理念的命名，意义在于语言和事物间的自然关系。

在中世纪的欧洲，基督神学思想渗透和影响着社会思想和文化的各个方面，这就必然导致理性主义在这一时期语言学研究中占了很重要的比例。在这一时期的语言学研究中，主要成就是摩迪斯学派的学者们建立起的思辨语法，这也代表了中世纪语言学研究的最高成就。思辨语法遵循理性主义传统，认为自然界和语言结构都有自己的规律和系统，并且十分强调理解方式在本质上的统一性。三：中国语言研究中的语文学时期(一）中国传统语文学的发展与特点

中国语言学是一门古老学科，自先秦时期就有了中国传统语文学。最早的语言研究是为了解释古代文献，用来帮助学习哲学、历史和文学。我国先秦时期就有了大量的文化典籍，这些书籍做使用的书面语就是我们现在所学的文言文，以文言文作为正式的书面语一直延续到20世纪初才结束。中国传统语文研究主要是围绕着解读文言文进行的，由于书面语汉字独有的特点，所做的研究仅仅只是抓住了汉字本身，分析他的形体，探索读音和意义，我们称这种研究为“小学”，而语言学家们对语文不同的侧重研究就形成了文字学、音韵学和训诂学，这就是我们所说的传统语文学。但是，由于我国语文学时期的研究主要是为了解读古代文献，而并没有去探索语言自身的规律，因此没有引起语言学家们的重视，也就没有把它称作一门学科。

中国传统语文学历经两千年的发展，到清代，尤其到了乾嘉时代，研究达到了其高峰期，清儒在文字学、音韵学、训诂学等传统语文学的各个领域都取得了辉煌的成就。中国传统的语言文字学本来就蕴含着语言学的因素，如古代韵图中已开始从文字转向了声音，注重行义并重，有了构拟音值的尝试。虚词的研究也取得了极大的成就，并且具备语法学的一些观念。这一时期，方言研究也有了一些发展，重视对实际方言词汇的考证，记录了一些话的方言口语。

（二）中国传统语文学的实用主义哲学观

中国语言史上两种重要思想分别是实用主义和科学主义。实用主义是中国传统语文学的基本指导思想。就中国语言学而言，实用主义和科学主义的主要差异在于价值观和方法论。就价值观而言，实用主义把语言工具化，注重语言的社会功能。在这方面，我国古人为后人留有诸多关于实用主义与语文学之间关系的经典名句。

孔子提出“正名”之说，以及认为“一言可以兴邦，一言也可以丧邦”，就是在定国安邦的高度上强调语言的政治功用。古人“观乎天文，以察时变；观乎人文，以化成天下”，把语言文字作为宣教明化之本。墨子提出取名予实，立言重视实据和实效。公孙龙认为相互制约中的名和实是一个统一体，名和实具有本质的联系。荀子在提出社会约定论的同时又把“ 正名”和“法后王”联系在一起，指出“若有王者起，必将有循于旧名，有作于新名”，表明了语言与实践的密切关系。

中国传统语文学始终是以“意义”为中心的，而语言的意义又正是人们实践中所关注的焦点。文字训诂直接解释意义，语法也以虚词的意义和用法为主，修辞强调语言为表达服务，音韵学的缘起也是由意义延伸而来的，并一直为训诂和写作服务，一直以训释意义为中心的语言研究，所有这些研究明显是实用主义的。其次，中国传统语文学观点大多散落在政治辩论和文论诗话之中，体现出浓厚的“附庸”性、“服务”性；再次，中国在语文学研究没有采取现代科学意义上的对象化认知方法，而是采用了经验科学分析方法，而经验性研究又是建立在实践基础上，以实用为目的，就事论事。

纵观中国语文学的发展，实用主义贯穿其中，但恰好也证明了中国传统语文学重使用，轻文本的特征。中国传统语文学中的实用主义思想，除了“实用”本身的合理性外，也是中国传统文化的必然结果。四：中西方语文学时期语言研究的相同点(一）中西方语言研究相同的实用性思想

首先，中国传统语文学的首要工作就是经典作品的诠释与翻译，其次是古文字学、修辞学和诗学。由于中国传统语文学圈定语文学研究的对象是书面语言，《中国与文学家辞典》的编者就沿袭了传统语文学的观点，认为“语文学是我国传统的以书面语言为研究对象，而侧重在文献资料考证和故训的寻求这样一门总的学科，包括文字学、音韵学、训诂学、校勘学等。”

在西方，语言学开始于印度、古希腊和罗马的语言研究，围绕经典注释和哲学问题的辩论而展开，这时期的语言研究主要是解释性的。在中古时期，由于传播基督教教义的需要，语言学家们把《圣经》翻译成多种语言，这对语言研究产生了很大影响。

由此可见，中西方语文学时期的语言研究都以“实用”为目的，在哲学、逻辑学、文学的研究背景下展开的。

（二）中西方相同的开阔视域

在我国，善于吸收外来文化是中国传统语文学的显著特点，但这并不意味着语言学家们直接把外国的东西原封不动的搬到中国来，而是经过消化吸收，并结合自己的创造来研究语文学的。其中最显著的例子就是音韵学的产生与发展，音韵学的产生与发展都是由于受到了西方外来文化的影响，具体来说，是由于佛教经典传入了我国。

在西方，语言学家们一直对域外语言的研究保持着浓厚的兴趣。早在古希腊罗马时期，翻译作品就大量的出现，公元前3世纪语言学家们就开始把希腊的文字作品译成拉丁语。中古时期，由于基督教的影响，语言学家们为把《圣经》翻译成多种语言，他们收集和研究了世界多种语言资料。

总的说来，中西方语言学者们在语言研究上开阔的视域推动和促进了语言学的发展，更也他们自身提供了多方面的研究视角。五：中西方语文学时期语言研究的不同点

（一）研究对象不同

在我国，传统语文学主要是针对文献语言做出解释，它的研究核心是词的意义。而西方早期学者特别看重语言研究的三个方面：词源学、语音学和语法学。其中词源研究贯穿了整个古代和中世纪，在这一时期词源研究主要是解释性的。上古时期，古印度的语言研究主要是探索梵语词源、语义、语法，涉及词汇、语音、语音理论、语义研究等多个方面。显然西方在这一时期对语言学的研究范畴比中国宽泛很多。

（二）研究方法不同

中西方传统语文学时期研究对象的不同导致了其研究方法也不同。中国古代的语言研究特别重视对于文献语言的研究，也就是对所谓死语言的研究。研究工作主要是对大量的语言材料进行整理，翻译，总结，所以其研究方法一般都是归纳法。而西方语言学家们往往是对获得语言、已知的语言或事实进行演绎，希望能够推导出新的观点，新的思路，从而进行更深入的研究，因此他们常常用的研究方法是演绎法。六：总结

语言研究的语文学时期是语言学发展的最初阶段，它的发展与繁荣影响着后来语言学的兴衰。本文旨在分析中西方语言研究的语文学时期各自的哲学思想对其本身发展的影响以及中西方语文学时期之间的异同点。首先，语言学与哲学的关系从古至今历来都十分密切，语言都是包含在哲学里面的，它是作为哲学的一个分支内容来研究的。比如，在西方的“自然论”和“约定论”之争，虽然争论的是语言的形式和意义的关系，但是在当时却是把它当作一个哲学问题来思考的。与此同时，在中国也出现了名实之争，这也是哲学范畴的研究问题。总的说来，西方语言学的发展伴随着经验主义与理性主义的争论，而中国语言学的发展却与实用主义紧紧相连。可以说哲学影响和贯穿着中西方语言学的发展。第二，中西方语文学时期的语言研究又存在相同点和不同点，这不仅仅是由于哲学思想的影响，也有由于中西方文化差异导致出现的。

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第二篇：英汉语言对比研究论文

摘要

随着科学技术的迅猛发展和经济全球化，各国人们之间的交流已是一个必然趋势，我们对外交往中，跨文化的言语交际也显得愈发重要。

语言是文化的载体，文化差异反映到语言层面上则表现为语言差异，不同的国家和民族的语言表现出的文化背景和思维模式都有所不同，因此我们有必要把英语与母语进行对比分析，进一步认识英语和母语的特性与差异，从而促进文化交际。

本文将从语言与文化、综合语与分析语、刚性与柔性、形合与意合，四个角度对英汉两种语言进行对比与分析，从细节之处去感受两种语言的微妙差别，从而对英语的学习有更深刻的认识。

关键词： 语言与文化 综合语与分析语 刚性与柔性

形合与意合 英汉两种语言

内容

一、引言

二、教材篇

1.语言与文化

2.综合语与分析语

3.刚性与柔性

4.形合与意合

三、课堂篇

四、疑惑篇

五、结语

英汉对比研究

语言是一面镜子，它反映着一个民族的文化，揭示该民族文化的内容；语言既是社会的产物，又是人类历史和文化的结晶。同时语言与文化互相影响，互相作用;理解语言必须了解文化，理解文化必须了解语言。

汉语和英语则是在不同的历史背景和社会形态中形成的两种截然不同的语种，本质上都浸透着各自民族文化的特征，但是由于东西方不同的历史文化背景又使得汉英两种语言在交流中产生了碰撞。

本文将从语言与文化、综合语与分析语、刚性与柔性、形合与意合，四个角度对英汉两种语言进行对比与分析，进一步认识英语和母语的特性与差异从而对英语的学习有更深刻的认识，进而促进文化交际。

一、教材篇

1.语言与文化

语言和文化之间有着必不可分的内在联系：一方面，语言是文化的一个重要的因素，另一方面，文化的许多要素需要借助语言来表达，即：语言是文化的重要载体，文化是语言的管轨。语言是文化的基石——没有语言，就没有文化；语言又受文化的影响，反映文化。可以说，语言反映一个民族的特征，它不仅包含着该民族的历史和文化背景，而且蕴藏着该民族对人生的看法、生活方式和思维方式。

随着科学技术的迅猛发展和经济全球化，各国人们之间的交流已是一个趋势和必然。由于英语国家与中国有不同的风俗，信仰，道德价值观，历史，等文化上的差异，这些差异又通过语言表现出来。新的历史条件对英语教师和英语教学都提出了新的要求。在文化交流全球化的背景下，新的教学方法和手段不断涌现。英语教师面临更多的挑战和机遇。

因此，对于英语专业的我来说，要学好英语，就要用对比分析的手段来找出中西语言以及中西文化的差异，从而摆脱母语的思维方式和使用习惯来理解英语。同时了解英美国家的文化传统、风俗习惯、文学历史等方面的知识，将语言与文化结合，才能更好的去学习这门语言，减少交流的障碍。

2．综合语与分析语

综合语的特征是运用形态变化来表达语法关系，分析语的特征是不用形态变化而用词序及虚词来表达语法关系。其中形态变化，词序和虚词是表达语法关系的三大手段。汉语为典型的分析语，英语为综合-分析语。

首先，英语有形态变化，而汉语则没有严格意义的形态变化。形态变化主要体现在构词形态和构形形态上。在构词方面，英语的词缀灵活多变，有大量的前缀、后缀，而汉语则不多见。在构形方面，英语常常是将动词、助动词和情态动词结合起来表示时态、语态和语气的变化，而汉语同一个词就可以表示主格、宾格，单数、复数，或者现在、过去等行为。其次，英语词序较灵活，汉语则较固定。英语词序倒置的现象比较多，汉语 主要表现为功能性倒装。汉语的定语一般在名词前，英语定语位置较灵活。再次，虚词方面，英语经常使用定冠词、不定冠词、介词和连接词，汉语则没有冠词，表并列和从属关系的连接词的使用率也较低，较常使用的是丰富多彩的助词，如动态助词、语气助词等。最后，英语是语调语言，汉语是声调语言。语调和重音的变化是英语语音的主要表意手段，两者的密切配合可以表达意义的差别，而汉语的语音手段主要是声调。汉语语音音节匀称，具有均衡美和节奏美。

3.刚性与柔性

1)英语的刚性

英语句子有严谨的主谓结构，句子主次分明，层次清楚，多层递进，前呼后拥，严密规范，句型重形合，句式为“聚集型”。英语的主谓结构有五种基本句型，即 SV, SVP，SVO，SVoO，SVOC，而上述句型和变式可以通过增加修饰语，扩展基本句型的成分，基本句型的组合、省略、倒装等方式来扩展。英语注重句子结构完整，通过形态标志、连接词和填补词的使用来保持其完整性。此外，句子成分、词语之间必须在人称、数、性和意义等方面保持协调一致的关系，即：语法一致、意义一致、就近原则等，其也是英语句子呈“聚集型”的重要因素。英语受形态变化约束，有词性标记和关系词及连接词，语句关系结构比较清楚，因此语法歧义较少。

2)汉语的柔性

汉语不受形态的约束，没有主谓协调一致的关系，其主谓结构具有多样性、复杂性和灵活性，句型重意合，句式呈“流散型”。汉语的主谓结构要比英语复杂的多。汉语的主语形式多样，可有可无，即：它可以表示施事、受事，也可以表示时间地点，可用名词、动词，也可用形容词、数量词，句子可以没有主语，也可以省略主语，还可以变换主语予以隐含；谓语也复杂的多，即：它可以是动词，名词和形容词，可以是一个动词，也可以是多个动词，可以是一个单词，也可以是多个词组，可以是连动式、兼语式、把字式、紧缩式和主谓式。按表意功能和表达形式，汉语句型可以分为话题句、施事句、关系句、祈使句、描写句、说明句等。此外，汉语句式有完全句也有大量的不完全句两者混合交错，组成流水句。汉语缺乏形态变化和词性标记，较少使用连接词，重意会，因此语法歧义较多。

总之，英语重形合，词有形态变化，造句注重形式接应，要求结构完整，句子以形寓意，以法摄神，语法呈现显性，刚性，因而严密规范，采用的是焦点句法，具有严谨的客体意识：汉语重意合，字词缺乏形态变化，造句注重意念连贯，不求结构齐整，句子以意役形，以神统法，语法呈现隐性、柔性，因而流泻铺排，采用的是散点句法，具有灵活的主体意识。

4.形合与意合

形合指的是词语或分句之间用语言形式手段连接起来，表达语法意义和逻辑关系，意合指的是词语或分句之间不用语言形式手段连接，其中的语法意义和逻辑关系通过词语或分句的含义表达。英语造句主要采用形，汉语造句主要采用意合法。

1）英语的形合法

英语造句常用各种形式手段连接词、语、分句或从句，注重显性接应、句子形式、结构完整，比较严谨；英语通常综合运用关系词、连接词、介词和其他连接手段、形式，把各种成分连接起来，构成长短句子来表达一定的语法关系和逻辑联系。意合法在英语里属于“变态”，主要是一些简练谚语、表达复合句内容的简单句，以及表达状语从句意义的定语从句。

2）汉语的意合法

汉语造句少用甚至不用形式连接手段，注重隐性连贯、逻辑事理顺序，比较简洁。汉语的意合法的手段有语序、反复、排比、对偶、四字格等。汉语的许多主从复合句，虽然不用关联词，形式类似并列复句，但分句含义却有主次之分。紧缩句句式简明紧凑，分句之间的语法关系和逻辑关系往往是隐含的，四字格是汉语运用最广的语言形式。

二、课堂篇

1.对比

对比是比较的基础，其目的是求同与求异，寻找共性与个性。2．智慧

理想是书籍，是智慧的钥匙，书是传播智慧的工具，因此要学会欣赏智慧。3.思维方式

我们要形成“归纳，分析”的思维方式，归纳出属性的共性，分析属性的异性 4.言语和语言

语言是社会生活的客观现象，对于使用某个语种的人来说是统一的，每种语言都是有发言、语法、句法方面的一整套确定的规则，这些 规则一经产生，就有着较大的稳定性。而言语则是一种心理现象，它表明的是一种心理交流的过程，它就具有个体性和多变性。言语是语言现象，是预料和语言事实，语言是从言语中概括和抽象出来的。

语言是交流思想的工具，是表达观念的符号系统，是由关系联系起来的共存要素构成的系统是由形式极和意义极两极构成的象征系统。（此处的系统是指把不同要素统一起来形成一个整体，并且整体具有它的功能）我们要用继承、批判和创新的眼光来看待语言。语言反映的是以人的方式所认识的东西，而语言的结构反映的是人以人的方式所认识的世界。世界是不可知的，但我们可以用我们的方式认识世界，这就是所谓的可知论。语言促进了科学和哲学的萌芽，它反映了物质所具有的属性。理解语言，理解句子，唯一可靠的是逻辑，语言的同一性是主谓一致。语言学的特征是设计特征。

5.语言的要素

语言的要素是词，任何语言，事物意义都是相对于其他事物来确定。陈述肯定事实是从已知信息到未知信息。例如：There is a school by the lake.其中there是已知信息，a school 是未知信息。There is a school 是新信息，by the lake 是旧信息。此外，否定词提前，构成已知信息。例如：I don’t like math, nor does he.前一部分是已知信息，后一部分是未知信息。关于状语，汉语中疑问助词放在句尾，而英语疑问词放在句头。6.英汉语的复杂句子结构特点

英语是复杂句，以两个中心聚集，是树型结构，汉语以散句居多，是竹节型结构。

1）英语句子是聚集型，因为有很多关系词，如连词、介词等，靠“关系词”来排列语序，聚集在中心树型词两边。英语注重主语的客观化，为避免头重脚轻，主语用形式主语代替，按“先果后因”的顺序来排列语序。英语的定语可放在被修饰词的左右两边，是左右分支。2）汉语句子靠语序来表达句子成分关系，按自然顺序来排列语序。汉语的定语只能放在被休是词的左边，是左分支。汉语句子具有口语的特点。7.翻译的步骤

1）关系分析 2）寻找基本句型 3）其他成分的扩展

8.如何研究句子？

词是句子的单位，句子则是语篇的单位。句子是由概念和关系组合的结构，也是形义两极的象征结构。所谓句法，从传统上讲，它是由词构成；从语义上讲，它是概念或理念的组合；从语义功能上讲，它是“述谓结构”，表达完整的关系；此处的“述谓”就是对对象进行阐述或描述。“述谓结构”分两种情况，因为语义是逻辑问题，全世界的语义逻辑是一样的，所以从逻辑学上讲是变元+谓词，所谓的变元是不定的变化的词，是描述的对象；二就是论元。从句法功能上讲，它是主谓结构或NP+VP结构，此处的VP可以是形容词性词语也可以是动词性词语;从传达的信息上讲，它的基本格式是“话题+说明”。9．分类层次原则：

1）标准的同一性 2）对象的穷尽性 3）归属的唯一性

根据这种分类层次原则，我们把英语主谓结构归为五种基本句型，即：

1）主语+动词 2）主语+动词+表语 3）主语+动词+宾语

4）主语+动词+间接宾语+直接宾语 5）主语+动词+宾语+宾语补足语。

把汉语按照表意功能及表达形式分为七大类，即：

1）话题句，其格式是“话题+说明”；

2）主谓句，包括“施事句”、“有无句”、“描写句”、“说明句”；

3）关系句，既表达各种关系的复句；

4）紧缩句，由复句紧缩而成，表达复句的并列、转折、假设、条件、因果、让步等关系；

5）存现句，即表示人或事物存在或消失的句子； 6）呼叹句，即交谈中互相呼唤、应对或感叹的句子； 7）祈使句，即表达要求、命令或请求的句子。10．认知方式 任何一个结果必然隐含着一个认知过程或一个认知方式。苏轼有诗云：“横看成岭侧成峰远近高低各不同，不识庐山真面目，只缘身在此山中”。从而可以看出认知过程的不同，即：认知事物的远近高低的不同、相对认知标准的不同、局内局外认知的结果不同、参照物的不同，其得到的结果也就不同。例如：介词over原意是通过；关于；遍及；翻越。但搭配不同，意思也就不同，如look over 眺望，fall over 跌倒，turn over 翻阅，throw over推翻。不同领域之间有共性，跨域共性，但认知方式不同，得到的结果也就不同，而以上over介词的意思就是来自于认知方式。11.总结英语的刚性：

1）英语表达的语法关系和语法概念你的曲折变化是刚性的。

2)英语的句法结构有刚性，表现在一下四个方面： 

英语的语法结构必须是严格的主谓结构，主谓不能少,省略例外。

 英语的省略是刚性的及英语的省略条件也是刚性的。并列句中的省略，回答问题时的省略，祈使句中的省略，感叹句中的省略。

 英语的主谓之间通常有逻辑关系

 英语的主谓结构严格的分为5种基本句型，且所有的 句子必须是这五种句型的变化和扩展 3)英语的基本句型严格规定了它的基本要素。4)英语重形合，汉语重意合

5)英语形合意也合，汉语形散意也散。12．语言的歧义

每一种语言都有歧义，而汉语的歧义要比英语多。其原因是英语有形态变化，遵循主谓一致和逻辑对应，因此歧义较少，然而汉语缺乏形态变化和词性标记以及连接词，且重意会，略语形式，严重依赖语境，一次歧义较多。13.英语的最大特点是模具制造，严格按句型和逻辑来。14．词有活用，没有固定类别，词性的确定取决于它的位置和功能，即词无定类，词无定义。

三、疑惑篇

学完这本教材前三章以后我也有一些困惑，例如为什么语言学家把汉语归类为分析语，把英语归类为综合分析语？我在网上百度了一下，说汉语是一种逻辑性很强的语言，逻辑自然表示在语言形式之中。而英文的逻辑性十分混乱，所以，才产生了一种超越语法的逻辑学。汉语归类于《分析语》，英语归类于《综合——分析语》，含义就在于此。看了这个答案还是感觉模棱两可，抽象难懂。还有翻译课堂上老师讲过，英译汉要拆，汉译英要合，这也体现了英汉两种语言的差别，但是我在汉译英时总是会遇到一些困难，我不知道通过这本书的学习，能不能帮我解决这些困难，提高我的翻译技能。此外，本书第二章说英语句式呈刚性，严格按句型和逻辑来，这应该是书面语的要求吧，日常生活中的口头语就没那么严格了，例如：遇到一些特殊场景时，句型、语法什么的都抛之脑后了。而汉语句式呈柔性，句子灵活多变，但是在书面语中，也是要求很严格的，否则句子就读不通，表意模糊。那么这种分类是不是也是相对而说的呢？

四、结语

中国文化博大精深，源远流长，作为文化的载体——汉字，更是贯穿古今风雨中的一件中国独有的国宝。汉语虽是我们的母语，但我们还得花更长的时间去学习，去钻研。带着根深蒂固的中式思维去学习英语是很不容易的事，不仅要学习他的文化传统、风俗习惯、文学历史，还要培养西方思维去学习去体会他的魅力。虽然我还有很多疑惑的地方，但是，学会用“归纳，分析”的思维方式去探索语言，深入去钻研，从英汉两种语言的细微差别中去领略中西思维的奥妙，我相信会有豁然开朗的一天。找到正确的方法，从而更好的去学习英语，学习西方的文化，提高自己的机能，更好的去交流，适应当今社会的发展。

第三篇：中西方饮食文化对比研究(英语专业毕业论文)

湖北省高等教育自学考试英语专业

毕业论文

研究中西方饮食文化的差异

准考证号：0*** 考生姓名：刘羽笛 指导老师：刘世平

2013年3月 武汉大学外语学院制

A Study of Differences between Chinese and Western Food

Liu Yudi

Supervisor：Liu Shiping

March 2013

论文摘要

本文主要探讨了中西方饮食文化的差异。在这个复杂的世界文化，饮食文化在世界文化中起着十分重要的作用。中西方文化的差异带来了中西饮食文化的差异，不同的国家有自己不同的饮食文化特点。中国是一种农耕文化的陆地文化，而传统的西方文化是一种畜牧文化的海洋文化，两种不同的文化反映出人们生活方式的差异，其中饮食文化更是具有代表性的一个方面。在不同的文化背景下，无论是在饮食观念、饮食对象、厨具、餐具还是餐桌礼仪等各个方面这些饮食文化的差异都是显而易见的。但是，随着国际之间的交流与融合，中西饮食文化业将会在交流中共同发展，这对全世界范围内的文化交流将起到促进的作用。

关键词: 差异；文化；饮食文化

Abstract This thesis explores the differences between Chinese and Western dietary culture.In the complex world culture, the dietary culture plays an extremely important role in the world culture.The differences between Chinese and Western culture created the differences between Chinese and Western dietary culture.Different countries have their own dietary cultural.Traditional Chinese culture is agricultural culture and land culture, while traditional western culture is animal husbandry culture and ocean culture.These two kinds of cultures reflect diverse life styles in which food is the most representative aspect.In variously cultural contexts, whether it is in concept, objects, kitchen ware, table ware, or table manners these differences are obvious.But as development of the communication and integration of the international, Chinese and western dietary culture will be developed in common communication.This will play a significant role to promote the communication of culture in the world

Key words: differences;culture;food dietetic culture

Contents Introduction………………………………………………………………………….1 Chapter One Dietary Concept……………………………………………………...2 1.1 Chinese dietary concept……………………………………………………....2 1.2 Western dietary concept….………………………………………..…….……3 Chapter Two Food and Drink………………………………………………………4 2.1 The main of materials…………………………………………………………4 2.2 Condiment…………………………………………………………………….6 2.3 Side dish………………………………………………………………………7 2.4 Wine ………………………………………………………………………….8 Chapter Three Table Manners……………………………………………………...9 3.1 The Differences between Chinese and Western Table Manners……………...9 3.2 The characteristic of Table Manners…………………………………………10 3.2.1 The characteristic of Table Manners in China ………………………...10 3.2.2 The characteristic of Table Manners in the West………………………11 Chapter Four Kitchen ware and table ware………………………………………12 4.1 Kitchen ware………………………………………………………………....12 4.1.1 Chinese kitchen ware…………………………………………………..12 4.1.2 Western kitchen ware…………………………………………………..14 4.2 Tableware…………………………………………………………………….15 4.2.1 Chinese Table ware…………………………………………………….16 4.2.2 Western Table ware…………………………………………………….17 Conclusion…………………………………………………………………………..19 Works cited………………………………………………………………………….21

A Study of Differences between Chinese and Western Food

Introduction Diet is not only the premise of social development, but also the paramount material base for human to survive with good health condition.In the early stage of barbarism, like other animals, looking for food to survive is just the instinct for human beings.But when man began to use fire to cook food and they entered the age of civilization, especially the time of cooking with the pottery, the food became the creation made by the human own wisdom and their technology.Then there is the essential difference in diet between human beings and animals that the diet has its cultural nature.Thus the history of human diet is to be this kind of history that human adapt to nature, conquer and reform nature to survive and develop in the nature, and the human dietary culture gradually comes into being in the course of this progress.As an important part of human culture, the dietary culture has a generalized meaning and a narrowed meaning.This thesis discuss the dietary culture in this narrow sense which is the total of material wealth and spirit wealth created and accumulated in the long-term progress of food consumption, and it is the knowledge about what to eat, how to eat and why to eat, including dietary object, dietary tableware and so on.China has profound cultural heritage of dietary culture and diet play a foremost role in people’s daily life so that dietary culture take a huge proportion in Chinese culture.Facing the dietary culture from other countries, we should accept or reject them based on ourselves condition.We can’t only chase for enjoyment in taste, because it is harmful to our physical health if we eat too much foreign food which is belong to the high calories food.However, it is obvious that we shouldn’t aimlessly reject all the new objects.Under the influence of entering the WTO and globalization, the international connection has become closer and closer so that the collision and fusion in the dietary culture always happen between Chinese and westerners.Granted, it takes a long time for two different cultures to merge and coexist and there must be an aspect that both sides can’t adapt to each other.If this phenomenon occurs, we

should try our best to understand, respect and tolerate another culture in right manner.The difference of dietary culture between Chinese and westerners will arouse culture misunderstanding in certain extent.For example, many Chinese think that Hamburger, KFC and McDonald’s are the typical food in American.But it is not the fact.The fact is American food is very complex.Therefore, in this thesis, we discuss the difference of dietary culture between Chinese and westerners from dietary concept, dietary object, cooking utensil, dietary tableware and table manners.Through the study, it is beneficial for both sides to strengthen the communication in culture, and more able to eliminate the obstacles and misunderstanding when two nations are communicating, so that people can have in-depth understanding about the dietary culture from China and western countries.To study both parties’ dietary culture difference from various aspects, it can not only help us to strengthen the awareness and adaption in the culture communication, but also can enhance our understanding, tolerate and accept the foreign culture.Then this makes Chinese and western dietary culture can mutually develop and fuse in communication, which it plays a remarkable role in boosting the development of culture in the whole world(赵, 2006:1).Chapter One Dietary Concept 1.1 Chinese dietary concept In Chinese dietary culture, people play more attention to pursuing the taste than to emphasizing the nutrition.They consider that the nutrition is less important if the food is delicious and good-looking enough.The reason why there is a unique dietary culture that eating is on top of the list in Chinese nation is that productivity has been always under the average level for thousands of years and people have not enough food to eat.People often say the taste is the most important in the whole of color, aroma and taste.In addition, the key of special charm in Chinese diet is nothing but its taste.Chinese think a lot of art and sensibility, so the pursuit of delicious taste is always the highest meaning in dietary.However, a part of the nutrition may lack in

pursuing the deliciousness in Chinese diet.The shape of the food is the external thing while the taste is the internal thing.Emphasizing the inner and not decorating painstakingly the external, or emphasizing the taste rather than showing off the form of the dishes, is the paramount expression in Chinese dietary concept.But it does not take any count of the collocation of nutrition.The medicated food appeared in the Tang dynasty and now there is a formulation that “diet therapy is better than medical treatments”, which all reflect that Chinese pay attention to the collocation in dietary nutrition since ancient times.However, the traditional nutrition theory only has a vague concept without specific data analysis as westerners to figure out what kind of food is good for health with nutrition.Chinese people are thinking highly of eat.Bread is the staff of life, this old adage explained that we see eating as important as days.Because our national for thousands of years are in the low level of productivity, people always do not have enough to eat, so they would have a unique food culture that eating is very important.I think this is probably from a survival to needs.Li Xiaohong pointed out: If a culture put ate as primary, so it will appear two phenomena: on one hand will put the food function to acme, not only survive, but also use it to maintain healthy, this is also the culture basis that ―diet cures more than the doctors.On the other hand, the excessive attention to eat, it can make the person praise highly of delicious pursuit(李, 2010: 33).1.2 Western dietary concept In western dietary culture, eating like a biological machine add fuel, especially about the food's nutrition composition, protein, fat, carbohydrates, vitamins and all kinds of inorganic element content(党, 2010:10), people play more attention to pursuing the nutrition than to emphasizing the color, aroma and taste.The western diet is a kind of rational diet so that they devote particular care to the nutrition and collocation.They treat dietary as a science with a realistic attitude to lay stress on dietary nutrition and as a result, the pursuit of nutrition becomes the highest meaning in diet.The core standard in evaluating food in westerners is whether it is reasonable in dietary nutrition and whether it accord with the scientific demand.Westerners often think that food is just a means of survival so that they pay more attention to dietary

nutrition and supply condition of energy and they seldom connect dietary with spiritual enjoyment, which reflects a strong practicability and utilitarian.For westerners, the only thing they care is not what the food color, aroma, taste and shape is, is the nutrition must be guaranteed.Then they spend time on paying attention to how many calorie, vitamin, protein, etc.should be absorbed a day with neglect of color, aroma and taste.Even if the taste may be the same, even compared with Chinese food, or as dull as cardboard, but the sense push them to eat because it is nutritive.For another word, it just like refuels the machine.As to westerners, the taste is the secondary.If heating up the food will cause the loss of nutrition, they prefer to eat the half-baked, even raw food.Therefore, the western dietary can be summarized with convenience and practicability.There is a case in point that a nutritive breakfast can be simply made of a combination of some bread, jam, cheese, butter and fresh vegetables.Chapter Two Food and Drink 2.1 The main of materials The Chinese dietary culture mainly originates from farming culture, which decides the Chinese dietary structure that takes crops as the principal thing and meat as the auxiliary thing.What’s more, there is a plenty of production and a lot of species in grain crop because of the vast fields, fertile soil and superior technology in planting.On the contrary, animal breeding is rare in China so much so that it is very common for people to eat the grain.Chinese dietary structure is based on vegetable food, including grain, bean, greens, fruit as well as cereal.In fact, in the Chinese dishes, vegetarian dishes are the most common food;only in holidays or at the higher living standards do they have the meat.It is a very distinct line between main food and subsidiary food.The main food is the five cereal and the subsidiary food is vegetable with a little meat.Therefore, when Chinese prepare the diet, you can see most dishes are vegetables and a few are meat.What’s more, rice and noodles are the principle food;tea and wine are the main drinking in their life.China is known for vast fields and various geographical environments with a long history and an abundant production as well as species of plants and animals, which offer the sufficient resources of products to the formation of Chinese dietary culture.Chinese staple food is based on rice and wheat.On the side, millet, corn, buckwheat, potato and sweet potato are also the main food people usual eat so they take a tiny place in the dietary culture.Except for the rice noodles, there are still kinds of food can be supplied for people to make their life more colorful, including the other kinds of pasta, steamed bun, deep-fired dough sticks, various porridge, cookie and ever-changing snacks.In the Chinese long history, the distribution of “south rice and north wheat” has formed this situation that the main raw materials are rice and wheat in Chinese staple food.Most Chinese people prefer to take vegetarian diet as the principle thing.According to a study of western botanist, there are more than 600 species of vegetables in China.It is six times more than the west.In fact, in the Chinese dishes, vegetarian dishes are considered as the common food, and only in holidays or at the higher living standards, the meat can be a part of the usual diet.The western dietary culture mainly originates from rear livestock culture, which decides the western dietary structure that takes meat and dairy products as the principal things and vegetarian dishes as the auxiliary thing.According to the weather, it is not suitable for western countries to plant the crop so that they give priority to animal husbandry and give second place to agriculture.In addition, another factor to give first place to animal is that the technology is quite high in the animal cultivation.As a result, there are a lot of kinds of animals and a huge production of meat in western countries.The main agriculture products are wheat, corn, and grape and so on.In the western dietary structure, the meat also takes up the excessive place in the dishes.They are mainly beef, chicken, pork, mutton as well as fish.It is obvious that what they usually eat is provided with a “three-high” characteristic that is high protein, high fat and high calorie.Therefore, meat has occupied and will always occupy the remarkable high proportion in western dietary.Although the proportion of planting has increased in recent years, the proportion of meat in dietary structure is always higher in the western than in Chinese.Therefore, when westerners prepare the diet，you can see most dishes are meat and a few are vegetables.What’s more, bread and meat are the principle food;coffee, wine and milk are the main drinking in their life.In the western-style food, there is no doubt that meat is the representative in raw material.Since the ancient age, the westerners have given the first place to meat as the dish.They devote particular care to the taste of different kinds of meat and the characteristic of diverse parts of meat.That is to say, no matter what method can be able to be used to process, they always hope that they can bring the aroma into full play from every kind of meat.Any variety of cheese that is worshiped by westerners is the necessary thing should be appeared on the table.On the contrary, for most customers in China, they do not think that they can take in because the peculiar smell is too strange to get used to.2.2 Condiment The condiment is also different between the Chinese and westerners in cooking dishes.In China, the taste plays a part as the soul in the dish so that there are seven main kinds of taste in the Chinese diet, including sour, sweet, bitter, salt, peppery, fresh and obscure.The purpose of condiment is to exert a positive effect on reaching the excellent fusion from some seasoning, which has the ability to add aroma without weird smell as well as the smell from fresh meat or fish.What’s more, it can ameliorate the color of the dishes which can draw their attention to have a try.They usually choose the ginger, scallion, garlic, soy sauce, vinegar and monosodium glutamate to be their condiments in common use.But sometimes, they will use grain wine to season.The western-style food is almost the meat, which is always processed into a piece of massive one.Thus there is a big problem in the condiment that it is difficult to saturate the massive piece with condiment used in China.In order to solve this problem, they make up with two methods that they adopt to cook sauce without anything and they have the entree with sauce.Since then, they have formed a special way in condiment in western-style dish.Based on the five used foundation of sweet, sour, bitter, salt and peppery in the west, they prefer to such effect that can make them feel a deep delicious with appetite.They usually choose the cream, butter, sauce，lemon, onion, celery and bay leaves to be their condiments in common use.In addition, spice and wine are the two important factors in cooking.Because both vanilla and spice have the special smell, they exert an indispensable effect on the aroma of their dishes.For instance, when they cook the vegetable soup、spaghetti and sauce、stuffed、salad, they always used a kind of mixed spice, which are used to mix together with the marjoram and oregano.In addition, thyme is also the main spice for them to add into the soup, venison and barbecue while sage is mainly used in the dishes made with pork in their daily life(哈里斯, 2001:177).2.3 Side dish The side dish also plays a significant part in the Chinese dietary structure.The side dish indicates that they are the combination for raw material in one dish, including cold dish and hot dish, or the combination for all the dishes showed up on the table.The latter one develops based on the former one and there is no denying that the highest form is belonging to the latter one.Now we take side dish of hot dish as an example to make a compare.The side dish of hot dish is required with the quality of dish in China.It should coordinate appropriately with one or several kinds of raw materials which have been processed to the shape they need.Then a complete dish comes into being.As a chef for side dish, he must not only be proficient in the skill of cutting up, but also be familiar with the shape of the finished product.Besides, it is awfully essential for the chef to be acquainted with the cooking method for the reason that the raw material will have some changes during the cooking.In addition, the fundamental rules of the collocation are very crucial in the dish, such as, the collocation of color, the collocation of shape, the collocation of aroma, the collocation of taste and the collocation of nutrition and so on.And all of these collocations prefer to concentrate on reflecting the collocation of meat and vegetables.In other words, it is the collocation of animal material and vegetarian material.The Chinese make plant as the main dish, and has a lot of contact with the advocacy of Buddhism.Their think the animal is “the life”, but plants the laws of nature “not to work”, therefore, advocates the vegetarianism(杨, 1993:4).For the westerners, the side dish is also the indispensable part in hot dishes.As

usual, after finishing the main food that they have already put on a dish, a small amount of vegetables, rice or noodles processed should be put on the edge of the dish or on another dish by side.Thus a complete piece of dish completes.It is said that the food have a collocation with the main food is called side dish.A case in point is that French fries and vegetarian salad are the side dish of fried chicken or other kinds of hamburger in the KFC or McDonald’s.Thus it can be seen that there is a certain difference between Chinese diet and western diet in the form of side dish.However, the effect they exert is the same.They both own the function to complement the nutrition, to balance the dietary, to enhance the beauty and to give the aroma.In addition, the fundamental rules of the collocation are very crucial in the dish.For example, all kinds of side dish are most made with different color vegetables.What is more, the side dish is asked for being processed to the definite shape under meticulous requirement, such as strip、olive shape、globular、chess shape、waist drum shape and so on.Most of the deep-frying meat and roasting meat are deserved with three side dishes which are potato and two different color vegetables.They are considered to be a set of side dish.There are a lot of cases we can illustrate.For example, it is a set of side dish that French fries is arranged with boiling pea and carrot in olive shape as well as roasting potato arranged with cauliflower with butter and tomato in piece.However, the characteristic dishes usually choose one kind of side dish made with potato to keep the special aroma, such as the fish.On the side, the dishes with much soup are used to provide with the rice or noodles.Whereas it is rare in Italian dish, such as curry chicken with butter rice and Italian beef with macaroni.2.4 Wine In Chinese diet, there are a few kinds of wine used in cooking and they are only used with a little in the diet.The Shaoxing wine is the common people always use in their daily life.When it comes to the topic of wine, the most characteristic and the most distinguished wine is a kind of wine which is used to be named grain wine that takes grain as the material to make Shaoxing wine and white spirit.There is a piece of vast field in China, most of which are endowed with good farmland and fertile soil.It is very suitable for grain to grow up under the temperate weather so that China has

become the leading power in agriculture by and by for his increasingly fast development in agriculture.Furthermore, it not only has a great deal of production, but also cultivates tremendous diversities in the five cereals so that people use a lot of grain to make the Shaoxing wine and white spirit, which are endowed with Chinese characteristic.It is another outstanding characteristic in western dish that they put different wine in diverse dishes.Owing to the characteristic of different kinds of wine they own, such as the mellow, aroma, sweet taste、strong fragrant、cool、refreshing and so on, different wine should be compatible with distinct dishes.After they were put in the dish, the wine will mix with original taste, spice and aroma to make the special characteristic come out from the dish.As to the side dish, there are still some definite rules in cooking with wine.There is a case in point.In the famous French diet, clear soup is with sherry or white wine to bring up the taste;and seafood or aquatic product is with brandy or white wine to season.As is known to all, when it comes to the topic of wine, the most characteristic and the most distinguished wine is a kind of wine which is used to be named grape that takes grape as the material to make wine and brandy.As we know, the western countries mostly give first place to rear livestock or business and give second place to agriculture.It is not suitable for most grain to grow up because of the weather and soil.On the contrary, it is extraordinarily moderate for grape to grow up under that weather.In addition, the quality and production of grape are the first of all in the world.As a result, people can make a considerable quantity of wine with excellent quality(萧, 2007:230).Chapter Three Table Manners 3.1 The Differences between Chinese and Western Table Manners Of course, the main difference on the Chinese dinner table is chopsticks instead of knife and fork, but that's only superficial.Besides, in decent restaurants, you can always ask for a pair of knife and fork, if you find the chopsticks not helpful enough.The real difference is that in the West, you have your own plate of food, while in

China the dishes are placed on the table and everyone shares.If you are being treated to a formal dinner and particularly if the host thinks you're in the country for the first time, he will do the best to give you a taste of many different types of dishes.The meal usually begins with a set of at least four cold dishes, to be followed by the main courses of hot meat and vegetable dishes.Soup then will be served(unless in Guangdong style restaurants)to be followed by staple food ranging from rice, noodles to dumplings.If you wish to have your rice to go with other dishes, you should say so in good time, for most of the Chinese choose to have the staple food at last or have none of them at all.Perhaps one of the things that surprise a Western visitor most is that some of the Chinese hosts like to put food into the plates of their guests.In formal dinners, there are always “public” chopsticks and spoons for this purpose, but some hosts may use their own chopsticks.This is a sign of genuine friendship and politeness.It is always polite to eat the food.If you do not eat it, just leave the food in the plate.People in China tend to over-order food, for they will find it embarrassing if all the food is consumed.When you have had enough, just say so.Or you will always overeat!3.2 The characteristic of Table Manners

3.2.1 The characteristic of Table Manners in China Chinese table manners of families have no intrinsic quality even there are different region and position.No matter three meals a day or guest’s arrival, always bowls with chopsticks, food with soup.There is no rule for how to put the tableware.What people care about more is not the gorgeous tableware but the sumptuous food? People’s dining position reflects the most obvious etiquette of Chinese table manners.In ancient society, men are supreme, and women are not allowed to sit with men on the same table.Although this is modern society, this kind of ancient etiquette still remains.Today in China, the phenomenon that men sit on the table before women can be found everywhere.The master of a family usually sits on the first-class seat.The first-class seat is usually near the interior of a room facing to the door.Once there is a

guest, the master will offer the first-class seat to the guest politely.If it is an ordinary meal of family, families should start after the elder.If there is a guest, the master offer the food to the guest is essential from the beginning to the end.And the tradition of urging others to drink is also a special phenomenon.Even there is no official “table manners” in china, while there is “eating behavior”.Once there is “eating behavior”, there must be some eating manners up to standard.Here are some characteristics on Chinese eating: A.Keep your eyes on the meal, especially at the beginning of the meal.B.When eating, keep your bodies forward, and face to your food.C.It is allowed to spit the bone on the tables.D.When chewing, it is allowed to make some rhythmical noisy of chewing.E.Traditional Chinese meal doesn’t need the public chopsticks.F.Traditional Chinese meal doesn’t have the sweet snacks after meal.3.2.2 The characteristic of Table Manners in the West The biggest difference in table manners between Chinese and western is the details of table manners can be as clear as the specifications what can exactly give people correct manners to refer to.Here are several typical manners what can illustrate the rigor of Western-style food：

A.The western-style food official drinks the soup posture request to enter in advanced the soup with the ladle to oneself far that one side, then to leaves the direction which oneself goes far away to delimit lightly abundantly.B.When dines in the process, if you need to put down the knife, the edge faces oneself assumes in the plate as 10 o’clock shape.The tool bit is the hand of a clock, the hilt is the minute hand);the jaw buckles in the edge of a sword, the jaw direction 2 o’clock.The knife and fork assumes but actually V glyph.But V glyph knife and fork places the tray lower part(to depend on your direction).C.The knife with forks parallel places in the plate 5 o'clock positions when dines finished.Approximately the knife or forks the total length 1/3 handle department dew in tray edge exterior.The fork downward buckle on the plate, the knife’s edge faces to you.D.When eats the bread, must tear down the bread may by an entrance scrap.The butter should in before you put in the mouth.Do not wipe beforehand the entire bread the full butter.E.The American tableware arrangement is: Center is big plant for the main meal, knife(Altogether three: the sand broach, the main table knife, the fish knife, all knife edges face to left)and spoon in right side(殷, 2002:52).Chapter Four Kitchen ware and table ware 4.1 Kitchen ware 4.1.1 Chinese kitchen ware In China, there is a great deal of methods in cooking.Nevertheless, it is extremely surprising that kitchen ware have been the same look since one thousand years ago in China.Since our ancestors came into the age of ironware, the kitchen wares have been never changed again in their surfaces.The main kitchen wares we often use are ladle, spatula, cooker, steamer and wok.The tripod which is a pottery in the shape of roundness is one of the most primary kitchen wares in the age of new stone.In order to exert a sufficient effect on the collocation between burdening and different kinds of food to manifest the dainty of Chinese dietary, the design of the kitchen ware plays an indispensable role in this aspect.So they try their best to design the kitchen ware to reach the purpose that it could make any kind of food mix together completely.In people’s daily life, the wok and ladle are the two most representative kitchen wares in China.The reason why the wok can be on behalf to the representative kitchen ware is that the chef can churn all food sufficiently in the wok.However, why the ladle can also stand for the representative kitchen ware is that ladle not only can be used to stir-frying the dish and to ladle out the soup, but also be able to add condiment to dish or soup.In addition to the above, the ladle could adopt to a tremendous number of condiments which are in diverse shapes with distinct sizes.What’s more, there are two types of cooking that the westerners won’t use or use later than us.They are steam and stir-frying.The formation of these two particular

ways cannot separate from the usage and development of Chinese ancient kitchen ware.The cooking way of steam cannot be away from the invention of steamer.The steamer is the most common kitchen ware among the common people in ancient times.Even though in the modern times, the steamer is still a very important kind of indispensable kitchen ware in family.It is the same that the cooking way of stir-frying cannot be away from wok.And the invention of wok cannot separate from the advantageous technology of wrought iron in ancient China.China is the earliest country to invent and make use of pig iron in the world.The wok has been used in folk family since the Western Han Dynasty and it is still used now.As a result, the method of stir-frying becomes the most primary cooking way in dish.Most of them cannot deviate stir-frying or any variant way of stir-frying from the dish whether made by common people in their daily life or made as the famous dish for the aristocracy.Although the westerners are a little familiar with the steamer now, they still do not know how to put to use the skill of steam to cook the food constantly.On the contrary, we can have the delicious food made by the steamer everyday if we want to.Not only the steamed stuffed bun, but also the chicken or fish can we have.What’s more, for western ware, it is not a patch on the wok.As is known to all, we can put anything into the wok to stir-frying, even if it is in a little size with different shape and bone, which is incapable for the westerners to achieve.The reason is that they are not used to have a big piece of meat with bone.Furthermore, they are fond of the vegetables without boiling so that the vegetables are seldom to put into the pan, which has the relationship with their dietary concept and dietary habits.With the increasing fast development of science and technology, to some extent, the countries must promote the communication of culture under mutual efforts.As a result, a great number of convenient and fast household appliances start to enter into the market in China, such as microwave, electric rice cooker and oven which the westerners get used to use in their daily life.However, our main kitchen wares pass current on the ancient so that we do not break away from track in essence even though we will use the induction cooker or something else from the west to cook the food.Some people agree with the opinion that the wok is better than the pan in frying out

the aroma of Chinese dish.They always said that there is something missing in the dish they make out with the usage of frying-pan.In addition, the soup boiled by the tile pot that Chinese used all the time is far more delicious than boiled by the western stew-pan made by stainless steel.Except for electric rice cooker, few Chinese families will make staple food with microwave, or oven, or any other western kitchen ware.The dietary is more perceptual than rational in expression in all times in China so that the Chinese dietary culture is full of imagination and creativity.However, the difference of dietary culture between Chinese and westerners must lead to the various demands of kitchen wares.In the modern city, the Chinese customers don’t reject those household appliances, such as the microwave, with the convenient and fast function.But it does not mean that it can satisfy the dietary requirements from Chinese customers.On the contrary, it can’t because of the dietary structure made from convenience and speed.The recipe based on the rice in Asian is unable to fuse very well with the effect in cooking exerted by the household appliances from westerners.Combined with the realistic situation from the differences between the both sides, we can analyze and study adequately the living style between the two nations which provide a great help to design and ameliorate the kitchen ware.Maybe it is more important for oriental nation who are facing the impact from western culture and living ways to consider comprehensively the guiding principle of the design in cultural diversity.The design of kitchen ware should be compatible with the specific environment in dietary culture.Therefore, under aiming at different environment in dietary culture, it will exert a positive effect on designing or ameliorating the kitchen ware with consciousness.4.1.2 Western kitchen ware In the west, there is a lot of cooking ways, but the way of roasting, pan-frying and deep-frying are the main methods in cooking.As a result, the kitchen wares they often use in their daily life are frying-pan, stew-pan and oven, which have a very close relationship with their dietary object, cooking ways and tableware.A great deal of examples can be given.For instance, most of the westerners prefer to meat rather than vegetarian dish in their daily meal.Besides, they are used to have a meal with

knife and fork so that it is more suitable to process the raw material into a big size and shape.Of course that it is the best choice to process them into a massive and thick piece without too much bones or stabs.It is quite rare for westerners to mix several kinds of food together when they are cooking.They spend most time on considering what the collocation should be made to show the beauty in vision, especially the collocation between shapes and colors.Therefore, all kinds of burdening are always put on the plate after they are cooked respectively.The pure of the taste which is the second important aspect during their cooking is the performance that how much the orient taste can be reflected from the material itself.The above customs decide that the main characteristic in western kitchen ware is the function of boiling.They will not churn the food to mix together as Chinese when they are cooking so that the bottom of frying-pan is almost flat or the pan is in the shape of bucket, which is beneficial to enhance the warming area and to enlarge the capacity of the kitchen ware.What’s more, the west is earlier than China to come into the electric age so that the invention and application of electrical equipment are also earlier than us.With their dietary concept and the increasing development of science and technology, the microwave, oven, electric rice cooker, blender and other ware come into their life step by step.A case in point is that they often use the frying-pan when they want to cook the steak or pancake with some spice or side dish.There is no doubt that the mashed potato is one of the contents in the side dish.And the mashed potato is made out by blender.It is also the fact that they like to roast something to eat, such as the toast and roasting chicken, therefore, oven is one of the necessaries in their kitchen.In addition, the westerners love the sweet food very much so they generally use oven to baking some kind of cakes or desserts which can be served as the afternoon tea with a cup of coffee or black tea.It is obvious that the coffee extractor is also indispensable in western families.The kitchen wares, including oven, microwave and so on, all sufficiently reflect the speediness, ration, accuracy and convenience in western dietary culture.4.2 Table ware

4.2.1 Chinese Table ware As known to all, it takes chopsticks as the principal tableware and it gives second place to spoons, cups, plates, bowls and dishes.Chinese pay attention to the diverse shape, size and color in table ware because different tableware should be used in different occasions.Besides, Chinese think a lot of the coordinating collocation between table ware and dishes in culinary art.In their opinion, exquisite food should be compatible with elegant tableware and the harmonious collocation should be noticed as well.We treat dietary as the art activity so it requires us that we have to make sure the dishes is compatible harmoniously with the tableware in the decorated color, form and space.We try our best to achieve that people can enjoy from the beautiful art when they are eating the delicious food.The chopsticks are the most representative tableware in Chinese meal.Since there was a distinction between man and ape, people has found that the food tasted more delicious after cooking.People had meal without using chopsticks in the beginning of Qin Dynasty.Based on the record from The Book of Rites, it is surmised that people use their hands to have a meal.Later, when people were braising the food, they could not operate with hands directly so they need something like the branch of bamboo to place and turn over the food.In addition, they also use the branch to take the meat and vegetables from the boiling ware.As time passing, the clever ancients gradually learn to take food with the twig made of bamboo which is exactly the earliest rudiment of chopsticks.Hu Wenzhong has made a study of chopsticks, he found that when you eating with chopsticks, it affect the human body of thirty joints and fifty muscles, there by stimulating the activity of brain systems, it brings agility and quick thinking(胡, 1999:8).The main reason for chopsticks to be the indispensable tableware originated from ancient time to today is that the Chinese diet has own deep origin in culture.Because the farming culture has established the vegetarian diet to be the main position in Chinese dietary structure, most Chinese are with the main characteristics, such as connotation and introversion.Chinese are good at thinking and both their language and behavior are in the euphemistic way, what’s more, they attach importance to

helping with each other.The sharing food system brought from the chopsticks highlight the family element that all the old and the young are sitting around a table to have meal, therefore, the Chinese have the strong family concept.Chinese always think “harmony is most precious” since ancient time.They trend to live and work in peace and contentment with peaceful coexistence against aggression, which give expression to the usage of chopsticks that look like elegant and peaceable without harmfulness.A case in point is that when Chinese are using the chopsticks, they are gentle and cultivated and the inelegant behaviors, such as poke and prick, are few to turn up.The attitude they treat to the food is amiable and fond.When it comes to the topic of chopsticks, I want to say the chopsticks won’t cut, poke and prick as knife and fork so that the food turn into such material transmitted harmoniously rather the prey under the violence.For the past few years, with the sustaining improvement of life quality, the dietary tableware turn up with a new face of specialization, diversification and combination.It not only increases the creation and interest when the family are having meal in their daily life, but also can allow more people to have a knowledge on our indigenous culture by introducing the tableware with Chinese characteristic element to all over the world.4.2.2 Western Table ware In the west, there no denying that it takes knife and fork as the principal tableware and it gives second place to various cups, plates, dishes, and soup spoons.There are five categories in their tableware, including chinaware, silver, metal ware, glass and serving plate.Furthermore, depending on the different usages in distinct occasions, there are tremendous kinds of the metal ware, chinaware and glass.For example, the tea cup and coffee cup are always the chinaware while knife and fork are almost the metal ware and that cup and goblet are nearly the glass.A couple of knife and fork is the most representative tableware in western-style food.The appearance of knife and fork is later then chopsticks.The initial origin of knife and fork has a close relationship with the living custom of ancient nomad nation in Europe.They carried knife with one in their daily life to cut the meat to eat after the

meat was fried.Then when they started to settle down, the Europe took livestock husbandry as the principle thing.As a result, the main dishes are beef and mutton which are incised by knife to put into mouth while the subsidiary food is something as bread that people eat with hand directly.They still need carry knife with one until they settled down in the city so that the knife and fork are placed in the kitchen.From the above, it is not difficult to get that knife, as the main tableware, is quite different to chopsticks because it has diverse functions.For example, it not only can be used to kill the animal and to incise the meat, but also can be used as the tableware to have meal.The main reason for knife and fork to be the indispensable tableware originated from ancient time to today be that nomads established the meat to be the main position in the western dietary structure.The ancestors are hunting nation in many western countries.In order to survive under the cruel and wicked environment, they must be adept in using the shape implement to hunt.However, the raw material of meat is always big in their shape so that they are always used to rely on the knife during they are incising and having the meat.This tendency that reflects on the tableware is a couple of knife and fork used to incise and poke which make people become aware of the cruelty and violence against the nature.The nomad culture also models the westerners with characteristic of rudeness and extravert type.In addition, the westerners are strong, frank, courageous and respective.The outstanding characteristic of tableware in western dietary culture is taken shape little by little, owing to the inter-fusion from the main position of meat, the characteristic nature of extravert type and the achievement of technology in manufacture.Owing to the individual dining system brought from the knife and fork, the westerners attach importance to independence so that they will have their thought about creating their world independently when the children grow up.What’s more, it not only gives expression sufficiently to human respect and personal respect from westerners, but also emphasizes the personal independence.Diverse kinds of tableware in the west may have the same function.For instance, the knife is used to incise the meat and the fork is used to fork the food, but both are

used to have meal.There are only 400 or 500 years for using the knife and fork in the west.Compared chopsticks, there are various kinds of knife and fork that are dedicated implement.When the westerners are using the knife and fork to incise, they make people have the feeling of cruelty and violence which ravage the food without concealment.Although Chinese like to have meat as well as westerners, they express implicitly and indirectly without any sense of slaughter and fight.Because they always use the knife and fork, they must get rid of the bone, stab and shell before cooking and having meal.For example, you will gain a whole chicken with its head and bones when you want to eat the chicken in the Chinese restaurant;as a result, there is no use in using the knife and fork.While the chef are cooking the beef or other meat in big size, they always get rid of the bone first and choose the most appropriate or the most delicious part to cook and they will decorate the dish with various condiment, spice and vegetables to make the dish like a work of art.In the meantime, the chopsticks look smaller than knife and fork which show their advantage in specialty.Nowadays, the west becomes paying attention to design the tableware.There are various styles of tableware turning up in the market and the tableware contains the western characteristic culture with different types in the colors and pictures.Furthermore, the tableware with the characteristic of appreciation and interest are sold as the gift.Conclusion There are distinct differences in dietary concept, dietary object, dietary kitchen ware and dietary tableware between Chinese and westerners and they have their own advantage.Of course, the differences between Chinese and westerners have relativity in dietary culture.The study of differences in dietary culture needs the mutual understanding and appreciation between different cultures.When facing two kinds of dietary culture, we should learn from others’ strong point to offset our weakness rather than blind pursue the enjoyment of taste.With the increasing fast globalization，the dietary culture between Chinese and westerners will integrate in the collision and complement in the fusion under the background which is collided and fused by economy, culture and information changes.It can not only enhance the mutual understanding and enjoy the different feeling from different food, but also strengthen the communication, complementation and fusion in culture.As the improvement of the living quality and standard, Chinese begin focusing on the food nutrition, health and science of cooking while westerners start to develop from the artistic realm of color, smell, taste, meaning and shape of Chinese food.Only if the dietary culture communicates in common development can people enjoy the more delicious, convenient, nutritional and healthy food.The communication of dietary culture exists in our daily life as the hinge of diverse cultures in the process of integration in economic and cultural globalization.The dietary culture has become a type of cultural impact which is strengthening step by step.Moreover, it exerts a huger effect than any other power on globalization and changing the world softly.It is possible to anticipate that the dietary culture between Chinese and westerners will become more and more charming under the communication and fusion.Works Cited 党冰花：《中西饮食文化差异刍论》,重庆科技学院学报, 2010。哈里斯，马文(美)：《好吃:食物与文化之谜》,山东画报出版社,2001。胡文仲：《中英文华习俗比较》,北京外语教学与研究出版社,1999。李晓红：《浅谈中西方饮食文化差异》,河北时代文学,2010。萧家成：《升华的魅力——中华民族酒文化》杨乃济：《民以食为天——中西饮食文化漫谈》殷珍泉：《礼仪有学问》赵红群：《世界饮食文化》 ,北京华龄出版社,2007。,中国国情国力期刊,1993。,北京台海出版社,2002。,时事出版社,2006。

第四篇：中西方戏剧观研究论文

西方传统戏剧观念认为戏剧是对生活的摹仿，它必须真实地再现(反映)出生活的本来面貌。因此，对真实与自然的标榜成为西方传统戏剧观念的旗帜。中西方戏剧观念在逻辑起点上的差异基于中西方文化哲学不同的中心命题。西方哲学的中心命题是宇宙论，即本体论；因此，西方文艺思想始终围绕文艺与生活(即审美容体)之间的关系而展开，把文艺视为独立外在于生活的一个实体进行审美观照和哲理阐释，力图弄清文艺这一实体与生活之间的关系以及其自身内在的特性。中国哲学的中心命题则是人生论，即主体论。中国文艺思想则始终围绕文艺与作家、读者(即审美主体)之间的关系而展开，把文艺视为生活的一个组成部分或生成结果。由于客体直接作用于主体方能产生文艺，主体遂或为审美中介而引起了高度的重视，人们力图理清楚主体需要是如何制约着文艺，使之协调与生活的关系，更有效地作用于生活的。

不同戏剧特征论的中西方戏剧观

在戏剧特征论方面，中国传统戏剧观念注重寻求戏剧艺术与其他文学样式的共通特征，探讨戏剧艺术与其他文艺样式的相互联系。而西方传统戏剧观念倾向于发掘戏剧艺术有别于其他文艺样式的个性特征，探求戏剧艺术自身的本质特性。西方戏剧观念认为戏剧是以语言为媒介，利用人物的动作对现实生活的摹仿，以达到净化和陶冶感情的社会效果。它在社会文化中由于摹仿的媒介、对象和方式的不同，与音乐、图画、诗歌区分开来，具有独特的地位。西方传统戏剧特征论认为，戏剧艺术的本质特征在于它与其他文艺样式的差异性。中国传统戏剧特征论却恰恰相反，认为戏剧艺术的本质特征在于它与其他文艺样式的类同性。西方戏剧家认为本质是个性，中国戏剧家则认为本质是共性。

中西戏剧特征论的迥然不同是由中西方不同的思维方式所决定的。西方把宇宙视为外在于人的对象，祟尚“人神对立”的宇宙观。西方人习惯于同中见异的思维模式。通常以冷静科学的理性态度，认真地审视外部世界，细致地观照内心世界，把现象与本体划为两端，自然和人世分为二物，强调对立双方的剥离式的分析与综合。因而西方戏剧家对戏剧特征的探讨，采用的是把戏剧艺术从宇宙万物中逐层剥离、独立出来的办法，戏剧艺术的本质特征在于它与其他文艺样式的差异性。中国古人把人和宇宙看成互相包容、和谐统一的整体，提倡“天人合一”的宇宙观。中国传统的哲学思想认为世界只有一个本源，这一本源在不断运动变化中产生出各种形态的事物。即一切事物的本质是同一的、不变的，只是本质的外在表现形式发生了变化，产生出万事万物。因此，我们古人通常把内心与外物、现象与本体、自然与人世视为互相联系的整体，强调对立双方的和谐与统一、渗透与协调。这种异中求同的思维模式使中国戏剧家在探讨戏剧特征时，倾向于寻求戏剧艺术与其他文艺样式的类同性，以此揭示戏剧艺术的本质特征。西方民族的思维方式侧重于求异性不同，而中国传统思维方式偏向于求同性，这决定了中西戏剧家对戏剧特征的探讨，分别选择了差异性与类同性的不同方面。

不同戏剧社会功能的中西方戏剧观

在论及戏剧艺术的社会功能时，中国和西方的传统戏剧家同样都运用了“镜子”的比喻，但却各自表达了不同的观念。西方戏剧家重视的是“镜子”的形态，强调认识功能，而中国戏剧家则着眼于“镜子”的情态，倾向于教育功能。西方戏剧观念认为戏剧应该是时代的一面镜子，它的目的始终是反映自然，真实地再现社会生活，揭示生活的本质和规律，给时代展示它自己演变发展的模型。

戏剧是人生的镜子，真理的反映。人们通过戏剧可以深刻地认识历史和现实。戏剧艺术的认识功能，是通过洞察客体来反省主体，审问内心，从而规范行为和道德品行。中国戏剧功能论可以溯源于儒家政治功利主义的文艺观。在中国戏剧家看来，戏剧艺术的政治伦理教化即使不是唯一的目的，至少也是主要的目的，戏剧艺术特有的审美娱乐功能反而成为手段。中西方传统戏剧在理论逻辑起点、戏剧特征论和戏剧的社会功能性三个方面有各自的特点和明显的差异性。中西方文化哲学倾向和思维方式的差异则是渗透其中的主要因素。在全球经济一体化、各国文化的交流和碰撞日益频繁的背景下，研究中西传统戏剧观念背后的文化根源，对于继承中外文化遗产，吸收外来文化，发展民族新文化具有重要的意义。

第五篇：(全英文论文)跨文化非语言交际的差异对比研究

本科生毕业设计（论文）封面（2015

届）论文（设计）题目 作者

学院、专业 班级

指导教师（职称）论文字数 论文完成时间 大学教务处制 英语原创毕业论文参考选题(200个)

一、论文说明

本写作团队致力于英语毕业论文写作与辅导服务，精通前沿理论研究、仿真编程、数据图表制作，专业本科论文3000起，具体可以联系qq 805990749。下列所写题目均可写作。部分题目已经写好原创。

二、原创论文参考题目

1、(英语毕业论文)Cultural Differences Between English and Chinese by Analyzing Brand Names

2、(英语毕业论文)从归化与异化角度浅析《毛泽东选集》英译本中文化负载词的翻译（开题报告+论文+文献综述）

3、(英语毕业论文)汉英姓氏文化差异（开题报告+论文）

4、(英语毕业论文)语境视角下《边城》中对话翻译研究(开题报告+论文)

5、(英语毕业论文)浅析电影字幕翻译中文化意象的重构——《冰河世纪》两个翻译版本的对比分析（开题报告+论文+文献综述+外文翻译）

6、(英语毕业论文)商务谈判中的模糊语的使用

7、(英语毕业论文)中西方酒店文化比较与探讨（开题报告+论文+文献综述）

8、(英语毕业论文)NICE V.S.P&G from the Perspective of Market Segmentation(开题报告+论文+文献综述)

9、(英语毕业论文)论《教父》主人公迈克尔•考里昂的悲剧性（开题报告+论文+文献综述）

10、(英语毕业论文)词块法在高中英语写作教学中的应用（开题报告+论文+文献综述）

11、(英语毕业论文)《白鲸》主人公亚哈的悲剧性格分析（开题报告+论文+文献综述）

12、(英语毕业论文)卡森•麦卡勒斯《心是孤独的猎手》福柯式解读（开题报告+论文+文献综述）

13、(英语毕业论文)《善良的乡下人》的喜剧性分析

14、(英语毕业论文)探析王尔德童话中的死亡主题（开题报告+论文）

15、(英语毕业论文)An Application of Schema Theory in Interpreting

16、(英语毕业论文)译前准备对交替传译效果的影响（开题报告+论文+文献综述+外文翻译）

17、(英语毕业论文)《名利场》的女性主义解读（开题报告+论文）

18、(英语毕业论文)由个性反映出爱—《傲慢与偏见》中的婚姻观

19、(英语毕业论文)论伊恩•麦克尤恩作品《赎罪》中的道德观 20、(英语毕业论文)从《生活的艺术》看林语堂的人生艺术（开题报告+论文+文献综述）

21、(英语毕业论文)西方吸血鬼与中国鬼的文学形象比较（开题报告+论）

22、(英语毕业论文)浅析《贫民窟的百万富翁》中的宿命论色彩

23、(英语毕业论文)A Study of Neo-Classicism

24、(英语毕业论文)从心理学角度探析爱米莉的爱情悲剧（开题报告+论文+文献综述）

25、(英语毕业论文)《雾都孤儿》中批判现实主义写作手法分析

26、(英语毕业论文)论《推销员之死》主人公威利洛曼的悲剧

27、(英语毕业论文)论社会达尔文主义的“适者生存”在《热爱生命》中的运用

28、(英语毕业论文)An Analysis of Fagin in Oliver Twist

29、(英语毕业论文)李清照词英译研究（开题报告+论文）30、(英语毕业论文)奥斯卡•王尔德《快乐王子及其他》的唯美主义

31、(英语毕业论文)论《追风筝的人》中父子关系的心理剖析（开题报告+论文）

32、(英语毕业论文)从杨必翻译的《名利场》看文学翻译中的归化与异化（开题报告+论文）

33、(英语毕业论文)书面语言输入与输出对英语词汇习得的影响（开题报告+论文）

34、(英语毕业论文)高中英语新课标在xx中实施情况调查与分析（开题报告+论文）

35、(英语毕业论文)英语广告中仿拟的关联分析（开题报告+论文+文献综述+外文翻译）

36、(英语毕业论文)The Translation of Puns

37、(英语毕业论文)A Study of Fu Donghua’s Translation of Gone with the Wind from the Perspective of Rewriting（开题报告+论文+文献综述）

38、(英语毕业论文)NBA和CBA的文化差异分析（开题报告+论文）

39、(英语毕业论文)从跨文化交际看中西方时间观差异（开题报告+论文）40、(英语毕业论文)从海尔的品牌成功探讨中国企业在全球化环境下的品牌战略

41、(英语毕业论文)独立学院英语专业大一学生阅读策略使用情况调查与分析

42、(英语毕业论文)《小妇人》中乔的形象分析

43、(英语毕业论文)论世纪年代以来美国文化冲击对中国青少年的影响及教育策略改革的应对措施（开题报告+论文+文献综述）

44、(英语毕业论文)浅析《格列佛游记》中的乌托邦主题（开题报告+论文）

45、(英语毕业论文)爱与孤独的互生——舍伍德安德森《曾经沧海》与戴维劳伦斯《马贩子的女儿》对比研究

46、(英语毕业论文)从《时时刻刻》看三种不同身份的女性与现实的抗争（开题报告+论文+文献综述）

47、(英语毕业论文)解读托尼•莫瑞森《最蓝的眼睛》中的成长主题（开题报告+论文）

48、(英语毕业论文)现代汉语量词英译研究

49、(英语毕业论文)从三美原则看中国古诗词中酒意象的英译（开题报告+论文+文献综述）50、(英语毕业论文)非英语专业大学生英语学习动机调查（开题报告+论文）

51、(英语毕业论文)《失乐园》中撒旦的艺术形象解读(开题报告+论文)

52、(英语毕业论文)弗吉尼亚•伍尔夫《达洛维夫人》中印象主义创作手法探讨

53、(英语毕业论文)鲁滨逊荒岛生存技能的分析（开题报告+论文+文献综述）

54、(英语毕业论文)《名利场》的女性主义解读（开题报告+论文）

55、(英语毕业论文)从核辐射报道看英国报纸行文的语言特征

56、(英语毕业论文)美国基督新教与中国儒家的伦理道德的比较

57、(英语毕业论文)中外大学校训对比研究（开题报告+论文+文献综述）

58、(英语毕业论文)浅析《两个新嫁娘》中的不同婚姻观

59、(英语毕业论文)灰姑娘文学形象在西方文化中的发展和演变研究 60、(英语毕业论文)Feminine Consciousness in Wives and Daughters and North and South by Elizabeth Gaskell（开题报告+论文+文献综述）61、(英语毕业论文)《蝴蝶君》中两位主角的心理冲突 62、(英语毕业论文)《祝福》两个英译本翻译中文化缺失现象的对比研究（开题报告+论文）

63、(英语毕业论文)Doomed Tragedy out of Desire-Driven Morbid Personalities in Nabokov’s Lolita 64、(英语毕业论文)论中美婚礼习俗的差异与融合(开题报告+论文)65、(英语毕业论文)中西方跨文化交际中非语言行为的文化差异 66、(英语毕业论文)The Translation of English Film Title 67、(英语毕业论文)从功能翻译理论谈美剧字幕翻译（开题报告+论文）68、(英语毕业论文)浅析《愤怒的葡萄》中主要人物的性格特征（开题报告+论文+文献综述）69、(英语毕业论文)分析埃里森《隐形人》中美国的种族歧视 70、(英语毕业论文)试分析《牡丹亭》与《罗密欧与朱丽叶》的爱情模式（开题报告+论文）71、(英语毕业论文)Approaching English Vocabulary Teaching—a Lexicological Perspective 72、(英语毕业论文)主位推进模式在语篇翻译中的应用（开题报告+论文）73、(英语毕业论文)论《杀死一只知更鸟》中的象征 74、(英语毕业论文)从《印度之行》看东西方文化冲突(开题报告+论文)75、(英语毕业论文)《夜访吸血鬼》中的模糊性别观（开题报告+论文）76、(英语毕业论文)A Brief Study of the Causes of Emily’s Tragedy in A Rose for Emily 77、(英语毕业论文)《女勇士》中的文化冲突与文化融合 78、(英语毕业论文)简论爱伦•坡的建筑意象（开题报告+论文）79、(英语毕业论文)浅析《最蓝的眼睛》中的创伤和治愈（开题报告+论文）80、(英语毕业论文)从合作原则违反角度分析《破产姐妹》中的幽默话语（开题报告+论文）81、(英语毕业论文)A Comparative Study of American and Chinese Spatial Language in Business Negotiation 82、(英语毕业论文)英语系动词语义属性及句法行为研究（开题报告+论文+文献综述+外文翻译）83、(英语毕业论文)从生态女性主义角度解读《苔丝》（开题报告+论文）84、(英语毕业论文)论《愤怒的葡萄》中的生态批评思想（开题报告+论文）85、(英语毕业论文)简与林黛玉性格及命运对比 86、(英语毕业论文)影响二语习得的因素－－案例研究 87、(英语毕业论文)电影《功夫熊猫》中美文化融合现象分析(开题报告+论文)88、(英语毕业论文)从文化差异视角论旅游文本翻译中的词汇空缺 89、(英语毕业论文)欧洲余烬里飞起的凤凰－－Geoffrey Hill诗歌主题与艺术风格 90、(英语毕业论文)从唐诗不同译本看数字词汇翻译得与失 91、(英语毕业论文)浅析《汤姆叔叔的小屋》写作技巧（开题报告+论文+文献综述）92、(英语毕业论文)论《简•爱》中伯莎•梅森的疯癫（开题报告+论文）93、(英语毕业论文)关于英语课堂中教师体态语的研究 94、(英语毕业论文)Language Features and Translation Skills of Business English Contract 95、(英语毕业论文)英语国家姓氏文化研究 96、(英语毕业论文)论约翰•多恩诗歌中的张力(开题报告+论文)97、(英语毕业论文)从大学校训看中西方大学文化差异（开题报告+论文+文献综述）98、(英语毕业论文)爱伦坡短片小说“美女之死”主题研究 99、(英语毕业论文)旅游景点名翻译的异化与归化（开题报告+论文）

100、(英语毕业论文)论《黑夜中的旅人》中主人公的信仰冲突与融合（开题报告+论文）101、(英语毕业论文)英汉色彩词的语用对比研究（开题报告+论文）

102、(英语毕业论文)从目的论角度研究法国香水网络广告语的汉译本的语言特征 103、(英语毕业论文)从萨丕尔-沃尔夫假说看中英谚语的文化意象

104、(英语毕业论文)从文化差异角度研究英文新闻标题翻译的策略（开题报告+论文+文献综述）

105、(英语毕业论文)卡森•麦卡勒斯《心是孤独的猎手》福柯式解读（开题报告+论文）106、(英语毕业论文)高中生英语学习成败归因现状调查及对策（开题报告+论文）107、(英语毕业论文)小说《鲁滨逊漂流记》中的精神力量分析

108、(英语毕业论文)《喜福会》中的中美文化冲突（开题报告+论文）

109、(英语毕业论文)对抗还是和谐——论《白鲸》人与自然的关系（开题报告+论文）

110、(英语毕业论文)《紫色》中“家”的解读（开题报告+论文+文献综述）111、(英语毕业论文)英文电影字幕翻译的原则和技巧（开题报告+论文）112、(英语毕业论文)从弗洛伊德精神分析视角解读爱伦•坡的《黑猫》（开题报告+论文+文献综述）

113、(英语毕业论文)从寂寞到超然—索尔•贝娄的《赫索格》中书信体的内心独白（开题报告+论文+文献综述）

114、(英语毕业论文)从《推手》看中美文化差异对家庭关系的影响（开题报告+论文+文献综述）

115、(英语毕业论文)应对写作逻辑乱象的对策

116、(英语毕业论文)性格、学习策略和英语学习成绩的关系研究 117、(英语系经贸英语)电子商务bc运营模式——以亚马逊为例

118、(英语毕业论文)《紫色》中的女性主义解读（开题报告+论文+文献综述）119、(英语毕业论文)The Study of Chinese Body Language 120、(英语毕业论文)中西跨文化交际中的礼貌问题之比较分析（开题报告+论文）

121、(英语毕业论文)An Analysis of Survival of Orphans in Oliver Twist(开题报告+论文+文献综述)122、(英语毕业论文)Colonialist Ideology in The Last of the Mohicans（开题报告+论文+文献综述）

123、(英语毕业论文)中西方文化面子观差异分析

124、(英语毕业论文)浅析简•爱的反抗性格及其形成过程

125、(英语毕业论文)方位词“上”和“Up”语义对比研究（开题报告+论文+文献综述+外文翻译）

126、(英语毕业论文)影响英语专业学生阅读理解因素的分析及对策探讨（开题报告+论文+文献综述）

127、(英语毕业论文)对比研究中西家庭观

128、(英语毕业论文)英语词汇教学中联想记忆法之研究

129、(英语毕业论文)On Michael Moore's Fahrenheit / From the Rhetoric Perspective 130、(英语毕业论文)论《海的女儿》的女性自我价值主题

131、(英语毕业论文)奉献与救赎：浅谈欧•亨利小说的宗教精神

132、(英语毕业论文)初中英语教学中的角色扮演（开题报告+论文+文献综述）

133、(英语毕业论文)《非洲的青山》与《乞力马扎罗山的雪》中描写非洲形象的改变 134、(英语毕业论文)爱默生超验主义对世纪美国人生观的影响——以《论自助》为例 135、(英语毕业论文)An Analysis of Gilmore’s American Existentialism in The Executioner’s Song 136、(英语毕业论文)从《绝望主妇》看美国人的婚姻观（开题报告+论文+文献综述）137、(英语毕业论文)英式英语与美式英语的词汇差异 138、(英语毕业论文)《坎特伯雷故事集》的现实主义特征 139、(英语毕业论文)从苔丝的悲剧到托马斯•哈代的宿命论

140、(英语毕业论文)A Chinese-English Translation of Public Signs Based on Nida's Fuctional Equivalence Theory 141、(英语毕业论文)浅析《飘》中女主人公的性格特征 142、(英语毕业论文)从成长小说角度解读《马丁•伊登》

143、(英语毕业论文)《二十二条军规》中关于军规的控制及反控制

144、(英语毕业论文)浅析托尼.莫瑞森《最蓝的眼睛》中皮克拉悲剧命运的根源(开题报告+论文)145、(英语毕业论文)大学英语电影教学现状及对策分析（开题报告+论文+文献综述）146、(英语毕业论文)《哈姆雷特》与《夜宴》中人物塑造的比较研究（开题报告+论文）147、(英语毕业论文)英语演讲语篇中的parallelism及其汉译策略—以奥巴马就职演说稿为例（开题报告+论文+文献综述+外文翻译）

148、(英语毕业论文)论《西游记》中文化因素的翻译策略——以詹纳尔和余国藩的英译本为例

149、(英语毕业论文)浅谈汉语成语的英译

150、(英语毕业论文)从商业广告看文化因素对广告翻译的影响(开题报告+论文)151、(英语毕业论文)从文化角度看英语习语的翻译（开题报告+论文+文献综述）152、(英语毕业论文)从《喜福会》母女冲突看中美家庭教育差异（开题报告+论文）153、(英语毕业论文)用陌生化理论阐述《红色手推车》的悲剧色彩（开题报告+论文+文献综述+外文翻译）

154、(英语毕业论文)英汉恭维语的对比研究（开题报告+论文+文献综述）155、(英语毕业论文)General Principles and Features of Legal English Translation 156、(英语毕业论文)对《老人与海》中圣地亚哥的性格分析

157、(英语毕业论文)An Analysis of F.Scott Fitzgerald’s “Babylon Revisited” from the Perspective of Interpersonal Function（开题报告+论文+文献综述）158、(英语毕业论文)论《亚瑟王之死》中的骑士精神

159、(英语毕业论文)从电影《姐姐的守护者》分析人的自私性（开题报告+论文）160、(英语毕业论文)Risk Comparing of Documentary Collection and Letters of Credit 161、(英语毕业论文)女孩与玫瑰—《秘密花园》中生态女性主义解读

162、(英语毕业论文)通过对比研究看电影《小红帽》对经典童话小红帽的颠覆（开题报告+论文+文献综述）

163、(英语毕业论文)英语中介语无标志被动语态的错误分析

164、(英语毕业论文)英语阅读有效教学活动设计研究（开题报告+论文+文献综述）165、(英语毕业论文)侦探小说的发展

166、(英语毕业论文)从生态女性主义视角解读《野草在歌唱》中的女性角色（开题报告+论文）

167、(英语毕业论文)影响英语专业学生理解英语习语的因素调查（开题报告+论文）168、(英语毕业论文)论《百舌鸟之死》中的百舌鸟象征（开题报告+论文）169、(英语毕业论文)目的论视角下公益广告的翻译（开题报告+论文）170、(英语毕业论文)An Analysis of Female Images in The Thorn Birds 171、(英语毕业论文)弥尔顿《失乐园》中撒旦的悲剧英雄形象

172、(英语毕业论文)从归化和异化的角度对《小妇人》的两个中文译本的比较研究（开题报告+论文+文献综述）

173、(英语毕业论文)从电视相亲节目看当代中美女性婚恋观差异(开题报告+论文+文献综述)174、(英语毕业论文)运用弗洛伊德人格理论解读《吸血鬼日记》中的吸血鬼形象(开题报告+论文)175、(英语毕业论文)An Analysis of Feminism in Little Women（开题报告+论文+文献综述）176、(英语毕业论文)“自我”的迷失与重构：论卡勒德•胡塞尼《追风筝的人》(开题报告+论文)177、(英语毕业论文)对罗伯特•弗罗斯特自然诗的尝试性研究（开题报告+论文）178、(英语毕业论文)非英语专业大学生英语学习动机调查（开题报告+论文）179、(英语毕业论文)浅析虚词在英语写作中的重要性

180、(英语毕业论文)分析托马斯•哈代对西奥多•德莱塞的文学影响

181、(英语毕业论文)场独立和场依存对不同主题阅读材料的影响研究（开题报告+论文）182、(英语毕业论文)显现的被动•隐现的自我——《看不见的人》中被动语态的身份建构功能研究

183、(英语毕业论文)Elements of Chinese Culture in Wallace Stevens’ Poems 184、(英语毕业论文)意译在广告英语翻译中的重要性探析（开题报告+论文）185、(英语毕业论文)The Growth Topic in The Catcher in the Rye（开题报告+论文+文献综述）186、(英语毕业论文)The Interpretation to Captain Ahab in Moby Dick through Abnormal Psychology 187、(英语毕业论文)《哈克贝里·费恩历险记》中哈克和吉姆的人物形象分析（开题报告+论文）

188、(英语毕业论文)从功能翻译理论看科技英语与科普英语的汉译（开题报告+论文+文献综述）

189、(英语毕业论文)Culture Teaching in College English Listening Classrooms 190、(英语毕业论文)电影字幕汉译的归化与异化

191、(英语毕业论文)分析《雾都孤儿》中的讽刺手法（开题报告+论文+文献综述）192、(英语毕业论文)浅析英语新闻标题特点及其翻译技巧

193、(英语毕业论文)浅议英语情态动词“can”和汉语能愿动词“能”—以类型学为视角 194、(英语毕业论文)英汉关于“愤怒”隐喻的分析（开题报告+论文）195、(英语毕业论文)中西方礼貌用语的差异

196、(英语毕业论文)The Translation of Advertisements 197、(英语毕业论文)从功能翻译理论谈美剧字幕翻译（开题报告+论文）

198、(英语毕业论文)Approaching English Vocabulary Teaching—a Lexicological Perspective 199、(英语毕业论文)浅析《傲慢与偏见》中女性人物的认知局限（开题报告+论文）