第一篇：中西方語言研究語文學時期之對比++語義學期末論文+20140601012+...

中西方語言研究語文學時期之對比

摘要：中國、印度、希臘是語言學的三大發源地。在語言學研究的歷史分期中，傳統語言學時期指的是整個18世紀以前的語言研究，又稱為語文學時期。古希臘哲學家蘇格拉底、柏拉圖、亞里士多德，以及我國春秋戰國（公元前770-前221）時期的一些哲學家和訓詁學家，在他們的著作中都涉及詞義、語義問題。本文將就中西方語言研究中的語文學時期進行對比和研究。

關鍵詞：傳統語言學；語文學時期；理性主義；經驗主義；實用主義；對比

一：引言

語言學的歷史非常古老，它源遠流長，內容豐富多彩。人類最早的語言研究是從解釋古代文獻開始的，是為了研究哲學、歷史和文學而研究語言的。從語言學研究的歷史分期看，我們可將語言學研究分為三個階段：語文學時期、傳統語義學時期和現代語義學時期。語文學時期，也就是傳統語言學時期是的是整個18世紀以前的語言研究。在最早的語文學時期，語義研究主要局限于解釋古字詞、詮注古書籍。

二：西方語言研究中的語文學時期

（一）西方語文學時期中的經驗主義哲學觀

任何語言觀都是建立在一定的哲學理論基礎上。語言學是研究語言及其發展規律的科學，哲學是系統化的世界觀和方法論。在18世紀以前，哲學界的特征是經驗主義和理性主義的論爭，兩者之間的爭論與分歧影響著人類知識領域的各個方面。其中，由于語言學與認識論有著天然的密切關系，因此受到了經驗主義和理性主義論爭的深刻影響。

經驗主義認為經驗來自感官對外間事物的感覺，帶有唯物主義傾向。堅持經驗主義的認識論的亞里士多德（Aristotle)認為感覺經驗雖然不能告訴人們事物的原因，但是能提供關于個別事物最權威的知識。他認為感覺是知識的來源。在古代語言學的第一個論爭，即“自然派”和“慣例派”之爭中，亞里士多德持“慣例派”的觀點，認為語言是“心得經驗”的符號，其意義來自約定。總的來說，亞里士多德經驗主義的語言研究涉及到邏輯和語法的相互關系，詞類劃分、句子成分的識別標準、詞項和命題的語義解釋問題。并且一直反對亞里士多德語言理論的斯多葛學派也遵循這經驗主義的認識論。

可以看到，面對語言的多樣性和復雜性，經驗主義學派強調各種語言的特殊變化，并且這些語言學家們會根據日益豐富的資料修改自己的語法范疇和語法描寫。經驗主義的真正發展，得益于文藝復興后期采用實驗和分析法進行研究的歐洲自然科學的發展。在這一時期，唯物主義經驗論的代表人物是培根，他認為知識論是哲學的中心問題，認為建立在物質本質之上的感覺經驗是一切知識的源泉，是預言師進行交際和表達思想的工具，應該對語言進行經驗性的研究，其語言學觀點在其著作《新工具論》和《論科學的優勢和完善》中得到論述。

（二）西方語文學時期中的理性主義哲學觀

理性主義是建立在承認人的推理可以作為知識來源的理論基礎之上的一種哲學方法。古希臘的語言研究在兩個方面進行，即哲學方面和語法學方面。而這兩個方面都與認識學說的研究密不可分，都存在著經驗主義和理性主義的爭論。受認識論的影響，柏拉圖在語言研究方面表現出明顯的理性主義傾向。他認為，真是存在的是事物的本質，即他所謂的理念，理念世界只能由思維來認識。而知識也就是對理念的命名，意義在于語言和事物間的自然關系。

在中世紀的歐洲，基督神學思想滲透和影響著社會思想和文化的各個方面，這就必然導致理性主義在這一時期語言學研究中占了很重要的比例。在這一時期的語言學研究中，主要成就是摩迪斯學派的學者們建立起的思辨語法，這也代表了中世紀語言學研究的最高成就。思辨語法遵循理性主義傳統，認為自然界和語言結構都有自己的規律和系統，并且十分強調理解方式在本質上的統一性。三：中國語言研究中的語文學時期(一）中國傳統語文學的發展與特點

中國語言學是一門古老學科，自先秦時期就有了中國傳統語文學。最早的語言研究是為了解釋古代文獻，用來幫助學習哲學、歷史和文學。我國先秦時期就有了大量的文化典籍，這些書籍做使用的書面語就是我們現在所學的文言文，以文言文作為正式的書面語一直延續到20世紀初才結束。中國傳統語文研究主要是圍繞著解讀文言文進行的，由于書面語漢字獨有的特點，所做的研究僅僅只是抓住了漢字本身，分析他的形體，探索讀音和意義，我們稱這種研究為“小學”，而語言學家們對語文不同的側重研究就形成了文字學、音韻學和訓詁學，這就是我們所說的傳統語文學。但是，由于我國語文學時期的研究主要是為了解讀古代文獻，而并沒有去探索語言自身的規律，因此沒有引起語言學家們的重視，也就沒有把它稱作一門學科。

中國傳統語文學歷經兩千年的發展，到清代，尤其到了乾嘉時代，研究達到了其高峰期，清儒在文字學、音韻學、訓詁學等傳統語文學的各個領域都取得了輝煌的成就。中國傳統的語言文字學本來就蘊含著語言學的因素，如古代韻圖中已開始從文字轉向了聲音，注重行義并重，有了構擬音值的嘗試。虛詞的研究也取得了極大的成就，并且具備語法學的一些觀念。這一時期，方言研究也有了一些發展，重視對實際方言詞匯的考證，記錄了一些話的方言口語。

（二）中國傳統語文學的實用主義哲學觀

中國語言史上兩種重要思想分別是實用主義和科學主義。實用主義是中國傳統語文學的基本指導思想。就中國語言學而言，實用主義和科學主義的主要差異在于價值觀和方法論。就價值觀而言，實用主義把語言工具化，注重語言的社會功能。在這方面，我國古人為后人留有諸多關于實用主義與語文學之間關系的經典名句。

孔子提出“正名”之說，以及認為“一言可以興邦，一言也可以喪邦”，就是在定國安邦的高度上強調語言的政治功用。古人“觀乎天文，以察時變；觀乎人文，以化成天下”，把語言文字作為宣教明化之本。墨子提出取名予實，立言重視實據和實效。公孫龍認為相互制約中的名和實是一個統一體，名和實具有本質的聯系。荀子在提出社會約定論的同時又把“ 正名”和“法后王”聯系在一起，指出“若有王者起，必將有循于舊名，有作于新名”，表明了語言與實踐的密切關系。

中國傳統語文學始終是以“意義”為中心的，而語言的意義又正是人們實踐中所關注的焦點。文字訓詁直接解釋意義，語法也以虛詞的意義和用法為主，修辭強調語言為表達服務，音韻學的緣起也是由意義延伸而來的，并一直為訓詁和寫作服務，一直以訓釋意義為中心的語言研究，所有這些研究明顯是實用主義的。其次，中國傳統語文學觀點大多散落在政治辯論和文論詩話之中，體現出濃厚的“附庸”性、“服務”性；再次，中國在語文學研究沒有采取現代科學意義上的對象化認知方法，而是采用了經驗科學分析方法，而經驗性研究又是建立在實踐基礎上，以實用為目的，就事論事。

縱觀中國語文學的發展，實用主義貫穿其中，但恰好也證明了中國傳統語文學重使用，輕文本的特征。中國傳統語文學中的實用主義思想，除了“實用”本身的合理性外，也是中國傳統文化的必然結果。四：中西方語文學時期語言研究的相同點(一）中西方語言研究相同的實用性思想

首先，中國傳統語文學的首要工作就是經典作品的詮釋與翻譯，其次是古文字學、修辭學和詩學。由于中國傳統語文學圈定語文學研究的對象是書面語言，《中國與文學家辭典》的編者就沿襲了傳統語文學的觀點，認為“語文學是我國傳統的以書面語言為研究對象，而側重在文獻資料考證和故訓的尋求這樣一門總的學科，包括文字學、音韻學、訓詁學、校勘學等。”

在西方，語言學開始于印度、古希臘和羅馬的語言研究，圍繞經典注釋和哲學問題的辯論而展開，這時期的語言研究主要是解釋性的。在中古時期，由于傳播基督教教義的需要，語言學家們把《圣經》翻譯成多種語言，這對語言研究產生了很大影響。

由此可見，中西方語文學時期的語言研究都以“實用”為目的，在哲學、邏輯學、文學的研究背景下展開的。

（二）中西方相同的開闊視域

在我國，善于吸收外來文化是中國傳統語文學的顯著特點，但這并不意味著語言學家們直接把外國的東西原封不動的搬到中國來，而是經過消化吸收，并結合自己的創造來研究語文學的。其中最顯著的例子就是音韻學的產生與發展，音韻學的產生與發展都是由于受到了西方外來文化的影響，具體來說，是由于佛教經典傳入了我國。

在西方，語言學家們一直對域外語言的研究保持著濃厚的興趣。早在古希臘羅馬時期，翻譯作品就大量的出現，公元前3世紀語言學家們就開始把希臘的文字作品譯成拉丁語。中古時期，由于基督教的影響，語言學家們為把《圣經》翻譯成多種語言，他們收集和研究了世界多種語言資料。

總的說來，中西方語言學者們在語言研究上開闊的視域推動和促進了語言學的發展，更也他們自身提供了多方面的研究視角。五：中西方語文學時期語言研究的不同點

（一）研究對象不同

在我國，傳統語文學主要是針對文獻語言做出解釋，它的研究核心是詞的意義。而西方早期學者特別看重語言研究的三個方面：詞源學、語音學和語法學。其中詞源研究貫穿了整個古代和中世紀，在這一時期詞源研究主要是解釋性的。上古時期，古印度的語言研究主要是探索梵語詞源、語義、語法，涉及詞匯、語音、語音理論、語義研究等多個方面。顯然西方在這一時期對語言學的研究范疇比中國寬泛很多。

（二）研究方法不同

中西方傳統語文學時期研究對象的不同導致了其研究方法也不同。中國古代的語言研究特別重視對于文獻語言的研究，也就是對所謂死語言的研究。研究工作主要是對大量的語言材料進行整理，翻譯，總結，所以其研究方法一般都是歸納法。而西方語言學家們往往是對獲得語言、已知的語言或事實進行演繹，希望能夠推導出新的觀點，新的思路，從而進行更深入的研究，因此他們常常用的研究方法是演繹法。六：總結

語言研究的語文學時期是語言學發展的最初階段，它的發展與繁榮影響著后來語言學的興衰。本文旨在分析中西方語言研究的語文學時期各自的哲學思想對其本身發展的影響以及中西方語文學時期之間的異同點。首先，語言學與哲學的關系從古至今歷來都十分密切，語言都是包含在哲學里面的，它是作為哲學的一個分支內容來研究的。比如，在西方的“自然論”和“約定論”之爭，雖然爭論的是語言的形式和意義的關系，但是在當時卻是把它當作一個哲學問題來思考的。與此同時，在中國也出現了名實之爭，這也是哲學范疇的研究問題。總的說來，西方語言學的發展伴隨著經驗主義與理性主義的爭論，而中國語言學的發展卻與實用主義緊緊相連。可以說哲學影響和貫穿著中西方語言學的發展。第二，中西方語文學時期的語言研究又存在相同點和不同點，這不僅僅是由于哲學思想的影響，也有由于中西方文化差異導致出現的。

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第二篇：英漢語言對比研究論文

摘要

隨著科學技術的迅猛發展和經濟全球化，各國人們之間的交流已是一個必然趨勢，我們對外交往中，跨文化的言語交際也顯得愈發重要。

語言是文化的載體，文化差異反映到語言層面上則表現為語言差異，不同的國家和民族的語言表現出的文化背景和思維模式都有所不同，因此我們有必要把英語與母語進行對比分析，進一步認識英語和母語的特性與差異，從而促進文化交際。

本文將從語言與文化、綜合語與分析語、剛性與柔性、形合與意合，四個角度對英漢兩種語言進行對比與分析，從細節之處去感受兩種語言的微妙差別，從而對英語的學習有更深刻的認識。

關鍵詞： 語言與文化 綜合語與分析語 剛性與柔性

形合與意合 英漢兩種語言

內容

一、引言

二、教材篇

1.語言與文化

2.綜合語與分析語

3.剛性與柔性

4.形合與意合

三、課堂篇

四、疑惑篇

五、結語

英漢對比研究

語言是一面鏡子，它反映著一個民族的文化，揭示該民族文化的內容；語言既是社會的產物，又是人類歷史和文化的結晶。同時語言與文化互相影響，互相作用;理解語言必須了解文化，理解文化必須了解語言。

漢語和英語則是在不同的歷史背景和社會形態中形成的兩種截然不同的語種，本質上都浸透著各自民族文化的特征，但是由于東西方不同的歷史文化背景又使得漢英兩種語言在交流中產生了碰撞。

本文將從語言與文化、綜合語與分析語、剛性與柔性、形合與意合，四個角度對英漢兩種語言進行對比與分析，進一步認識英語和母語的特性與差異從而對英語的學習有更深刻的認識，進而促進文化交際。

一、教材篇

1.語言與文化

語言和文化之間有著必不可分的內在聯系：一方面，語言是文化的一個重要的因素，另一方面，文化的許多要素需要借助語言來表達，即：語言是文化的重要載體，文化是語言的管軌。語言是文化的基石——沒有語言，就沒有文化；語言又受文化的影響，反映文化。可以說，語言反映一個民族的特征，它不僅包含著該民族的歷史和文化背景，而且蘊藏著該民族對人生的看法、生活方式和思維方式。

隨著科學技術的迅猛發展和經濟全球化，各國人們之間的交流已是一個趨勢和必然。由于英語國家與中國有不同的風俗，信仰，道德價值觀，歷史，等文化上的差異，這些差異又通過語言表現出來。新的歷史條件對英語教師和英語教學都提出了新的要求。在文化交流全球化的背景下，新的教學方法和手段不斷涌現。英語教師面臨更多的挑戰和機遇。

因此，對于英語專業的我來說，要學好英語，就要用對比分析的手段來找出中西語言以及中西文化的差異，從而擺脫母語的思維方式和使用習慣來理解英語。同時了解英美國家的文化傳統、風俗習慣、文學歷史等方面的知識，將語言與文化結合，才能更好的去學習這門語言，減少交流的障礙。

2．綜合語與分析語

綜合語的特征是運用形態變化來表達語法關系，分析語的特征是不用形態變化而用詞序及虛詞來表達語法關系。其中形態變化，詞序和虛詞是表達語法關系的三大手段。漢語為典型的分析語，英語為綜合-分析語。

首先，英語有形態變化，而漢語則沒有嚴格意義的形態變化。形態變化主要體現在構詞形態和構形形態上。在構詞方面，英語的詞綴靈活多變，有大量的前綴、后綴，而漢語則不多見。在構形方面，英語常常是將動詞、助動詞和情態動詞結合起來表示時態、語態和語氣的變化，而漢語同一個詞就可以表示主格、賓格，單數、復數，或者現在、過去等行為。其次，英語詞序較靈活，漢語則較固定。英語詞序倒置的現象比較多，漢語 主要表現為功能性倒裝。漢語的定語一般在名詞前，英語定語位置較靈活。再次，虛詞方面，英語經常使用定冠詞、不定冠詞、介詞和連接詞，漢語則沒有冠詞，表并列和從屬關系的連接詞的使用率也較低，較常使用的是豐富多彩的助詞，如動態助詞、語氣助詞等。最后，英語是語調語言，漢語是聲調語言。語調和重音的變化是英語語音的主要表意手段，兩者的密切配合可以表達意義的差別，而漢語的語音手段主要是聲調。漢語語音音節勻稱，具有均衡美和節奏美。

3.剛性與柔性

1)英語的剛性

英語句子有嚴謹的主謂結構，句子主次分明，層次清楚，多層遞進，前呼后擁，嚴密規范，句型重形合，句式為“聚集型”。英語的主謂結構有五種基本句型，即 SV, SVP，SVO，SVoO，SVOC，而上述句型和變式可以通過增加修飾語，擴展基本句型的成分，基本句型的組合、省略、倒裝等方式來擴展。英語注重句子結構完整，通過形態標志、連接詞和填補詞的使用來保持其完整性。此外，句子成分、詞語之間必須在人稱、數、性和意義等方面保持協調一致的關系，即：語法一致、意義一致、就近原則等，其也是英語句子呈“聚集型”的重要因素。英語受形態變化約束，有詞性標記和關系詞及連接詞，語句關系結構比較清楚，因此語法歧義較少。

2)漢語的柔性

漢語不受形態的約束，沒有主謂協調一致的關系，其主謂結構具有多樣性、復雜性和靈活性，句型重意合，句式呈“流散型”。漢語的主謂結構要比英語復雜的多。漢語的主語形式多樣，可有可無，即：它可以表示施事、受事，也可以表示時間地點，可用名詞、動詞，也可用形容詞、數量詞，句子可以沒有主語，也可以省略主語，還可以變換主語予以隱含；謂語也復雜的多，即：它可以是動詞，名詞和形容詞，可以是一個動詞，也可以是多個動詞，可以是一個單詞，也可以是多個詞組，可以是連動式、兼語式、把字式、緊縮式和主謂式。按表意功能和表達形式，漢語句型可以分為話題句、施事句、關系句、祈使句、描寫句、說明句等。此外，漢語句式有完全句也有大量的不完全句兩者混合交錯，組成流水句。漢語缺乏形態變化和詞性標記，較少使用連接詞，重意會，因此語法歧義較多。

總之，英語重形合，詞有形態變化，造句注重形式接應，要求結構完整，句子以形寓意，以法攝神，語法呈現顯性，剛性，因而嚴密規范，采用的是焦點句法，具有嚴謹的客體意識：漢語重意合，字詞缺乏形態變化，造句注重意念連貫，不求結構齊整，句子以意役形，以神統法，語法呈現隱性、柔性，因而流瀉鋪排，采用的是散點句法，具有靈活的主體意識。

4.形合與意合

形合指的是詞語或分句之間用語言形式手段連接起來，表達語法意義和邏輯關系，意合指的是詞語或分句之間不用語言形式手段連接，其中的語法意義和邏輯關系通過詞語或分句的含義表達。英語造句主要采用形，漢語造句主要采用意合法。

1）英語的形合法

英語造句常用各種形式手段連接詞、語、分句或從句，注重顯性接應、句子形式、結構完整，比較嚴謹；英語通常綜合運用關系詞、連接詞、介詞和其他連接手段、形式，把各種成分連接起來，構成長短句子來表達一定的語法關系和邏輯聯系。意合法在英語里屬于“變態”，主要是一些簡練諺語、表達復合句內容的簡單句，以及表達狀語從句意義的定語從句。

2）漢語的意合法

漢語造句少用甚至不用形式連接手段，注重隱性連貫、邏輯事理順序，比較簡潔。漢語的意合法的手段有語序、反復、排比、對偶、四字格等。漢語的許多主從復合句，雖然不用關聯詞，形式類似并列復句，但分句含義卻有主次之分。緊縮句句式簡明緊湊，分句之間的語法關系和邏輯關系往往是隱含的，四字格是漢語運用最廣的語言形式。

二、課堂篇

1.對比

對比是比較的基礎，其目的是求同與求異，尋找共性與個性。2．智慧

理想是書籍，是智慧的鑰匙，書是傳播智慧的工具，因此要學會欣賞智慧。3.思維方式

我們要形成“歸納，分析”的思維方式，歸納出屬性的共性，分析屬性的異性 4.言語和語言

語言是社會生活的客觀現象，對于使用某個語種的人來說是統一的，每種語言都是有發言、語法、句法方面的一整套確定的規則，這些 規則一經產生，就有著較大的穩定性。而言語則是一種心理現象，它表明的是一種心理交流的過程，它就具有個體性和多變性。言語是語言現象，是預料和語言事實，語言是從言語中概括和抽象出來的。

語言是交流思想的工具，是表達觀念的符號系統，是由關系聯系起來的共存要素構成的系統是由形式極和意義極兩極構成的象征系統。（此處的系統是指把不同要素統一起來形成一個整體，并且整體具有它的功能）我們要用繼承、批判和創新的眼光來看待語言。語言反映的是以人的方式所認識的東西，而語言的結構反映的是人以人的方式所認識的世界。世界是不可知的，但我們可以用我們的方式認識世界，這就是所謂的可知論。語言促進了科學和哲學的萌芽，它反映了物質所具有的屬性。理解語言，理解句子，唯一可靠的是邏輯，語言的同一性是主謂一致。語言學的特征是設計特征。

5.語言的要素

語言的要素是詞，任何語言，事物意義都是相對于其他事物來確定。陳述肯定事實是從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 是舊信息。此外，否定詞提前，構成已知信息。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。關于狀語，漢語中疑問助詞放在句尾，而英語疑問詞放在句頭。6.英漢語的復雜句子結構特點

英語是復雜句，以兩個中心聚集，是樹型結構，漢語以散句居多，是竹節型結構。

1）英語句子是聚集型，因為有很多關系詞，如連詞、介詞等，靠“關系詞”來排列語序，聚集在中心樹型詞兩邊。英語注重主語的客觀化，為避免頭重腳輕，主語用形式主語代替，按“先果后因”的順序來排列語序。英語的定語可放在被修飾詞的左右兩邊，是左右分支。2）漢語句子靠語序來表達句子成分關系，按自然順序來排列語序。漢語的定語只能放在被休是詞的左邊，是左分支。漢語句子具有口語的特點。7.翻譯的步驟

1）關系分析 2）尋找基本句型 3）其他成分的擴展

8.如何研究句子？

詞是句子的單位，句子則是語篇的單位。句子是由概念和關系組合的結構，也是形義兩極的象征結構。所謂句法，從傳統上講，它是由詞構成；從語義上講，它是概念或理念的組合；從語義功能上講，它是“述謂結構”，表達完整的關系；此處的“述謂”就是對對象進行闡述或描述。“述謂結構”分兩種情況，因為語義是邏輯問題，全世界的語義邏輯是一樣的，所以從邏輯學上講是變元+謂詞，所謂的變元是不定的變化的詞，是描述的對象；二就是論元。從句法功能上講，它是主謂結構或NP+VP結構，此處的VP可以是形容詞性詞語也可以是動詞性詞語;從傳達的信息上講，它的基本格式是“話題+說明”。9．分類層次原則：

1）標準的同一性 2）對象的窮盡性 3）歸屬的唯一性

根據這種分類層次原則，我們把英語主謂結構歸為五種基本句型，即：

1）主語+動詞 2）主語+動詞+表語 3）主語+動詞+賓語

4）主語+動詞+間接賓語+直接賓語 5）主語+動詞+賓語+賓語補足語。

把漢語按照表意功能及表達形式分為七大類，即：

1）話題句，其格式是“話題+說明”；

2）主謂句，包括“施事句”、“有無句”、“描寫句”、“說明句”；

3）關系句，既表達各種關系的復句；

4）緊縮句，由復句緊縮而成，表達復句的并列、轉折、假設、條件、因果、讓步等關系；

5）存現句，即表示人或事物存在或消失的句子； 6）呼嘆句，即交談中互相呼喚、應對或感嘆的句子； 7）祈使句，即表達要求、命令或請求的句子。10．認知方式 任何一個結果必然隱含著一個認知過程或一個認知方式。蘇軾有詩云：“橫看成嶺側成峰遠近高低各不同，不識廬山真面目，只緣身在此山中”。從而可以看出認知過程的不同，即：認知事物的遠近高低的不同、相對認知標準的不同、局內局外認知的結果不同、參照物的不同，其得到的結果也就不同。例如：介詞over原意是通過；關于；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 翻閱，throw over推翻。不同領域之間有共性，跨域共性，但認知方式不同，得到的結果也就不同，而以上over介詞的意思就是來自于認知方式。11.總結英語的剛性：

1）英語表達的語法關系和語法概念你的曲折變化是剛性的。

2)英語的句法結構有剛性，表現在一下四個方面： ?

英語的語法結構必須是嚴格的主謂結構，主謂不能少,省略例外。

? 英語的省略是剛性的及英語的省略條件也是剛性的。并列句中的省略，回答問題時的省略，祈使句中的省略，感嘆句中的省略。

? 英語的主謂之間通常有邏輯關系

? 英語的主謂結構嚴格的分為5種基本句型，且所有的 句子必須是這五種句型的變化和擴展 3)英語的基本句型嚴格規定了它的基本要素。4)英語重形合，漢語重意合

5)英語形合意也合，漢語形散意也散。12．語言的歧義

每一種語言都有歧義，而漢語的歧義要比英語多。其原因是英語有形態變化，遵循主謂一致和邏輯對應，因此歧義較少，然而漢語缺乏形態變化和詞性標記以及連接詞，且重意會，略語形式，嚴重依賴語境，一次歧義較多。13.英語的最大特點是模具制造，嚴格按句型和邏輯來。14．詞有活用，沒有固定類別，詞性的確定取決于它的位置和功能，即詞無定類，詞無定義。

三、疑惑篇

學完這本教材前三章以后我也有一些困惑，例如為什么語言學家把漢語歸類為分析語，把英語歸類為綜合分析語？我在網上百度了一下，說漢語是一種邏輯性很強的語言，邏輯自然表示在語言形式之中。而英文的邏輯性十分混亂，所以，才產生了一種超越語法的邏輯學。漢語歸類于《分析語》，英語歸類于《綜合——分析語》，含義就在于此。看了這個答案還是感覺模棱兩可，抽象難懂。還有翻譯課堂上老師講過，英譯漢要拆，漢譯英要合，這也體現了英漢兩種語言的差別，但是我在漢譯英時總是會遇到一些困難，我不知道通過這本書的學習，能不能幫我解決這些困難，提高我的翻譯技能。此外，本書第二章說英語句式呈剛性，嚴格按句型和邏輯來，這應該是書面語的要求吧，日常生活中的口頭語就沒那么嚴格了，例如：遇到一些特殊場景時，句型、語法什么的都拋之腦后了。而漢語句式呈柔性，句子靈活多變，但是在書面語中，也是要求很嚴格的，否則句子就讀不通，表意模糊。那么這種分類是不是也是相對而說的呢？

四、結語

中國文化博大精深，源遠流長，作為文化的載體——漢字，更是貫穿古今風雨中的一件中國獨有的國寶。漢語雖是我們的母語，但我們還得花更長的時間去學習，去鉆研。帶著根深蒂固的中式思維去學習英語是很不容易的事，不僅要學習他的文化傳統、風俗習慣、文學歷史，還要培養西方思維去學習去體會他的魅力。雖然我還有很多疑惑的地方，但是，學會用“歸納，分析”的思維方式去探索語言，深入去鉆研，從英漢兩種語言的細微差別中去領略中西思維的奧妙，我相信會有豁然開朗的一天。找到正確的方法，從而更好的去學習英語，學習西方的文化，提高自己的機能，更好的去交流，適應當今社會的發展。

第三篇：中西方飲食文化對比研究(英語專業畢業論文)

湖北省高等教育自學考試英語專業

畢業論文

研究中西方飲食文化的差異

準考證號：0*** 考生姓名：劉羽笛 指導老師：劉世平

2013年3月 武漢大學外語學院制

A Study of Differences between Chinese and Western Food

Liu Yudi

Supervisor：Liu Shiping

March 2013

論文摘要

本文主要探討了中西方飲食文化的差異。在這個復雜的世界文化，飲食文化在世界文化中起著十分重要的作用。中西方文化的差異帶來了中西飲食文化的差異，不同的國家有自己不同的飲食文化特點。中國是一種農耕文化的陸地文化，而傳統的西方文化是一種畜牧文化的海洋文化，兩種不同的文化反映出人們生活方式的差異，其中飲食文化更是具有代表性的一個方面。在不同的文化背景下，無論是在飲食觀念、飲食對象、廚具、餐具還是餐桌禮儀等各個方面這些飲食文化的差異都是顯而易見的。但是，隨著國際之間的交流與融合，中西飲食文化業將會在交流中共同發展，這對全世界范圍內的文化交流將起到促進的作用。

關鍵詞: 差異；文化；飲食文化

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(趙, 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(黨, 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(楊, 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(蕭, 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 黨冰花：《中西飲食文化差異芻論》,重慶科技學院學報, 2010。哈里斯，馬文(美)：《好吃:食物與文化之謎》,山東畫報出版社,2001。胡文仲：《中英文華習俗比較》,北京外語教學與研究出版社,1999。李曉紅：《淺談中西方飲食文化差異》,河北時代文學,2010。蕭家成：《升華的魅力——中華民族酒文化》楊乃濟：《民以食為天——中西飲食文化漫談》殷珍泉：《禮儀有學問》趙紅群：《世界飲食文化》 ,北京華齡出版社,2007。,中國國情國力期刊,1993。,北京臺海出版社,2002。,時事出版社,2006。

第四篇：中西方戲劇觀研究論文

西方傳統戲劇觀念認為戲劇是對生活的摹仿，它必須真實地再現(反映)出生活的本來面貌。因此，對真實與自然的標榜成為西方傳統戲劇觀念的旗幟。中西方戲劇觀念在邏輯起點上的差異基于中西方文化哲學不同的中心命題。西方哲學的中心命題是宇宙論，即本體論；因此，西方文藝思想始終圍繞文藝與生活(即審美容體)之間的關系而展開，把文藝視為獨立外在于生活的一個實體進行審美觀照和哲理闡釋，力圖弄清文藝這一實體與生活之間的關系以及其自身內在的特性。中國哲學的中心命題則是人生論，即主體論。中國文藝思想則始終圍繞文藝與作家、讀者(即審美主體)之間的關系而展開，把文藝視為生活的一個組成部分或生成結果。由于客體直接作用于主體方能產生文藝，主體遂或為審美中介而引起了高度的重視，人們力圖理清楚主體需要是如何制約著文藝，使之協調與生活的關系，更有效地作用于生活的。

不同戲劇特征論的中西方戲劇觀

在戲劇特征論方面，中國傳統戲劇觀念注重尋求戲劇藝術與其他文學樣式的共通特征，探討戲劇藝術與其他文藝樣式的相互聯系。而西方傳統戲劇觀念傾向于發掘戲劇藝術有別于其他文藝樣式的個性特征，探求戲劇藝術自身的本質特性。西方戲劇觀念認為戲劇是以語言為媒介，利用人物的動作對現實生活的摹仿，以達到凈化和陶冶感情的社會效果。它在社會文化中由于摹仿的媒介、對象和方式的不同，與音樂、圖畫、詩歌區分開來，具有獨特的地位。西方傳統戲劇特征論認為，戲劇藝術的本質特征在于它與其他文藝樣式的差異性。中國傳統戲劇特征論卻恰恰相反，認為戲劇藝術的本質特征在于它與其他文藝樣式的類同性。西方戲劇家認為本質是個性，中國戲劇家則認為本質是共性。

中西戲劇特征論的迥然不同是由中西方不同的思維方式所決定的。西方把宇宙視為外在于人的對象，祟尚“人神對立”的宇宙觀。西方人習慣于同中見異的思維模式。通常以冷靜科學的理性態度，認真地審視外部世界，細致地觀照內心世界，把現象與本體劃為兩端，自然和人世分為二物，強調對立雙方的剝離式的分析與綜合。因而西方戲劇家對戲劇特征的探討，采用的是把戲劇藝術從宇宙萬物中逐層剝離、獨立出來的辦法，戲劇藝術的本質特征在于它與其他文藝樣式的差異性。中國古人把人和宇宙看成互相包容、和諧統一的整體，提倡“天人合一”的宇宙觀。中國傳統的哲學思想認為世界只有一個本源，這一本源在不斷運動變化中產生出各種形態的事物。即一切事物的本質是同一的、不變的，只是本質的外在表現形式發生了變化，產生出萬事萬物。因此，我們古人通常把內心與外物、現象與本體、自然與人世視為互相聯系的整體，強調對立雙方的和諧與統一、滲透與協調。這種異中求同的思維模式使中國戲劇家在探討戲劇特征時，傾向于尋求戲劇藝術與其他文藝樣式的類同性，以此揭示戲劇藝術的本質特征。西方民族的思維方式側重于求異性不同，而中國傳統思維方式偏向于求同性，這決定了中西戲劇家對戲劇特征的探討，分別選擇了差異性與類同性的不同方面。

不同戲劇社會功能的中西方戲劇觀

在論及戲劇藝術的社會功能時，中國和西方的傳統戲劇家同樣都運用了“鏡子”的比喻，但卻各自表達了不同的觀念。西方戲劇家重視的是“鏡子”的形態，強調認識功能，而中國戲劇家則著眼于“鏡子”的情態，傾向于教育功能。西方戲劇觀念認為戲劇應該是時代的一面鏡子，它的目的始終是反映自然，真實地再現社會生活，揭示生活的本質和規律，給時代展示它自己演變發展的模型。

戲劇是人生的鏡子，真理的反映。人們通過戲劇可以深刻地認識歷史和現實。戲劇藝術的認識功能，是通過洞察客體來反省主體，審問內心，從而規范行為和道德品行。中國戲劇功能論可以溯源于儒家政治功利主義的文藝觀。在中國戲劇家看來，戲劇藝術的政治倫理教化即使不是唯一的目的，至少也是主要的目的，戲劇藝術特有的審美娛樂功能反而成為手段。中西方傳統戲劇在理論邏輯起點、戲劇特征論和戲劇的社會功能性三個方面有各自的特點和明顯的差異性。中西方文化哲學傾向和思維方式的差異則是滲透其中的主要因素。在全球經濟一體化、各國文化的交流和碰撞日益頻繁的背景下，研究中西傳統戲劇觀念背后的文化根源，對于繼承中外文化遺產，吸收外來文化，發展民族新文化具有重要的意義。

第五篇：(全英文論文)跨文化非語言交際的差異對比研究

本科生畢業設計（論文）封面（2015

屆）論文（設計）題目 作者

學院、專業 班級

指導教師（職稱）論文字數 論文完成時間 大學教務處制 英語原創畢業論文參考選題(200個)

一、論文說明

本寫作團隊致力于英語畢業論文寫作與輔導服務，精通前沿理論研究、仿真編程、數據圖表制作，專業本科論文3000起，具體可以聯系qq 805990749。下列所寫題目均可寫作。部分題目已經寫好原創。

二、原創論文參考題目

1、(英語畢業論文)Cultural Differences Between English and Chinese by Analyzing Brand Names

2、(英語畢業論文)從歸化與異化角度淺析《毛澤東選集》英譯本中文化負載詞的翻譯（開題報告+論文+文獻綜述）

3、(英語畢業論文)漢英姓氏文化差異（開題報告+論文）

4、(英語畢業論文)語境視角下《邊城》中對話翻譯研究(開題報告+論文)

5、(英語畢業論文)淺析電影字幕翻譯中文化意象的重構——《冰河世紀》兩個翻譯版本的對比分析（開題報告+論文+文獻綜述+外文翻譯）

6、(英語畢業論文)商務談判中的模糊語的使用

7、(英語畢業論文)中西方酒店文化比較與探討（開題報告+論文+文獻綜述）

8、(英語畢業論文)NICE V.S.P&G from the Perspective of Market Segmentation(開題報告+論文+文獻綜述)

9、(英語畢業論文)論《教父》主人公邁克爾?考里昂的悲劇性（開題報告+論文+文獻綜述）

10、(英語畢業論文)詞塊法在高中英語寫作教學中的應用（開題報告+論文+文獻綜述）

11、(英語畢業論文)《白鯨》主人公亞哈的悲劇性格分析（開題報告+論文+文獻綜述）

12、(英語畢業論文)卡森?麥卡勒斯《心是孤獨的獵手》福柯式解讀（開題報告+論文+文獻綜述）

13、(英語畢業論文)《善良的鄉下人》的喜劇性分析

14、(英語畢業論文)探析王爾德童話中的死亡主題（開題報告+論文）

15、(英語畢業論文)An Application of Schema Theory in Interpreting

16、(英語畢業論文)譯前準備對交替傳譯效果的影響（開題報告+論文+文獻綜述+外文翻譯）

17、(英語畢業論文)《名利場》的女性主義解讀（開題報告+論文）

18、(英語畢業論文)由個性反映出愛—《傲慢與偏見》中的婚姻觀

19、(英語畢業論文)論伊恩?麥克尤恩作品《贖罪》中的道德觀 20、(英語畢業論文)從《生活的藝術》看林語堂的人生藝術（開題報告+論文+文獻綜述）

21、(英語畢業論文)西方吸血鬼與中國鬼的文學形象比較（開題報告+論）

22、(英語畢業論文)淺析《貧民窟的百萬富翁》中的宿命論色彩

23、(英語畢業論文)A Study of Neo-Classicism

24、(英語畢業論文)從心理學角度探析愛米莉的愛情悲劇（開題報告+論文+文獻綜述）

25、(英語畢業論文)《霧都孤兒》中批判現實主義寫作手法分析

26、(英語畢業論文)論《推銷員之死》主人公威利洛曼的悲劇

27、(英語畢業論文)論社會達爾文主義的“適者生存”在《熱愛生命》中的運用

28、(英語畢業論文)An Analysis of Fagin in Oliver Twist

29、(英語畢業論文)李清照詞英譯研究（開題報告+論文）30、(英語畢業論文)奧斯卡?王爾德《快樂王子及其他》的唯美主義

31、(英語畢業論文)論《追風箏的人》中父子關系的心理剖析（開題報告+論文）

32、(英語畢業論文)從楊必翻譯的《名利場》看文學翻譯中的歸化與異化（開題報告+論文）

33、(英語畢業論文)書面語言輸入與輸出對英語詞匯習得的影響（開題報告+論文）

34、(英語畢業論文)高中英語新課標在xx中實施情況調查與分析（開題報告+論文）

35、(英語畢業論文)英語廣告中仿擬的關聯分析（開題報告+論文+文獻綜述+外文翻譯）

36、(英語畢業論文)The Translation of Puns

37、(英語畢業論文)A Study of Fu Donghua’s Translation of Gone with the Wind from the Perspective of Rewriting（開題報告+論文+文獻綜述）

38、(英語畢業論文)NBA和CBA的文化差異分析（開題報告+論文）

39、(英語畢業論文)從跨文化交際看中西方時間觀差異（開題報告+論文）40、(英語畢業論文)從海爾的品牌成功探討中國企業在全球化環境下的品牌戰略

41、(英語畢業論文)獨立學院英語專業大一學生閱讀策略使用情況調查與分析

42、(英語畢業論文)《小婦人》中喬的形象分析

43、(英語畢業論文)論世紀年代以來美國文化沖擊對中國青少年的影響及教育策略改革的應對措施（開題報告+論文+文獻綜述）

44、(英語畢業論文)淺析《格列佛游記》中的烏托邦主題（開題報告+論文）

45、(英語畢業論文)愛與孤獨的互生——舍伍德安德森《曾經滄海》與戴維勞倫斯《馬販子的女兒》對比研究

46、(英語畢業論文)從《時時刻刻》看三種不同身份的女性與現實的抗爭（開題報告+論文+文獻綜述）

47、(英語畢業論文)解讀托尼?莫瑞森《最藍的眼睛》中的成長主題（開題報告+論文）

48、(英語畢業論文)現代漢語量詞英譯研究

49、(英語畢業論文)從三美原則看中國古詩詞中酒意象的英譯（開題報告+論文+文獻綜述）50、(英語畢業論文)非英語專業大學生英語學習動機調查（開題報告+論文）

51、(英語畢業論文)《失樂園》中撒旦的藝術形象解讀(開題報告+論文)

52、(英語畢業論文)弗吉尼亞?伍爾夫《達洛維夫人》中印象主義創作手法探討

53、(英語畢業論文)魯濱遜荒島生存技能的分析（開題報告+論文+文獻綜述）

54、(英語畢業論文)《名利場》的女性主義解讀（開題報告+論文）

55、(英語畢業論文)從核輻射報道看英國報紙行文的語言特征

56、(英語畢業論文)美國基督新教與中國儒家的倫理道德的比較

57、(英語畢業論文)中外大學校訓對比研究（開題報告+論文+文獻綜述）

58、(英語畢業論文)淺析《兩個新嫁娘》中的不同婚姻觀

59、(英語畢業論文)灰姑娘文學形象在西方文化中的發展和演變研究 60、(英語畢業論文)Feminine Consciousness in Wives and Daughters and North and South by Elizabeth Gaskell（開題報告+論文+文獻綜述）61、(英語畢業論文)《蝴蝶君》中兩位主角的心理沖突 62、(英語畢業論文)《祝福》兩個英譯本翻譯中文化缺失現象的對比研究（開題報告+論文）

63、(英語畢業論文)Doomed Tragedy out of Desire-Driven Morbid Personalities in Nabokov’s Lolita 64、(英語畢業論文)論中美婚禮習俗的差異與融合(開題報告+論文)65、(英語畢業論文)中西方跨文化交際中非語言行為的文化差異 66、(英語畢業論文)The Translation of English Film Title 67、(英語畢業論文)從功能翻譯理論談美劇字幕翻譯（開題報告+論文）68、(英語畢業論文)淺析《憤怒的葡萄》中主要人物的性格特征（開題報告+論文+文獻綜述）69、(英語畢業論文)分析埃里森《隱形人》中美國的種族歧視 70、(英語畢業論文)試分析《牡丹亭》與《羅密歐與朱麗葉》的愛情模式（開題報告+論文）71、(英語畢業論文)Approaching English Vocabulary Teaching—a Lexicological Perspective 72、(英語畢業論文)主位推進模式在語篇翻譯中的應用（開題報告+論文）73、(英語畢業論文)論《殺死一只知更鳥》中的象征 74、(英語畢業論文)從《印度之行》看東西方文化沖突(開題報告+論文)75、(英語畢業論文)《夜訪吸血鬼》中的模糊性別觀（開題報告+論文）76、(英語畢業論文)A Brief Study of the Causes of Emily’s Tragedy in A Rose for Emily 77、(英語畢業論文)《女勇士》中的文化沖突與文化融合 78、(英語畢業論文)簡論愛倫?坡的建筑意象（開題報告+論文）79、(英語畢業論文)淺析《最藍的眼睛》中的創傷和治愈（開題報告+論文）80、(英語畢業論文)從合作原則違反角度分析《破產姐妹》中的幽默話語（開題報告+論文）81、(英語畢業論文)A Comparative Study of American and Chinese Spatial Language in Business Negotiation 82、(英語畢業論文)英語系動詞語義屬性及句法行為研究（開題報告+論文+文獻綜述+外文翻譯）83、(英語畢業論文)從生態女性主義角度解讀《苔絲》（開題報告+論文）84、(英語畢業論文)論《憤怒的葡萄》中的生態批評思想（開題報告+論文）85、(英語畢業論文)簡與林黛玉性格及命運對比 86、(英語畢業論文)影響二語習得的因素－－案例研究 87、(英語畢業論文)電影《功夫熊貓》中美文化融合現象分析(開題報告+論文)88、(英語畢業論文)從文化差異視角論旅游文本翻譯中的詞匯空缺 89、(英語畢業論文)歐洲余燼里飛起的鳳凰－－Geoffrey Hill詩歌主題與藝術風格 90、(英語畢業論文)從唐詩不同譯本看數字詞匯翻譯得與失 91、(英語畢業論文)淺析《湯姆叔叔的小屋》寫作技巧（開題報告+論文+文獻綜述）92、(英語畢業論文)論《簡?愛》中伯莎?梅森的瘋癲（開題報告+論文）93、(英語畢業論文)關于英語課堂中教師體態語的研究 94、(英語畢業論文)Language Features and Translation Skills of Business English Contract 95、(英語畢業論文)英語國家姓氏文化研究 96、(英語畢業論文)論約翰?多恩詩歌中的張力(開題報告+論文)97、(英語畢業論文)從大學校訓看中西方大學文化差異（開題報告+論文+文獻綜述）98、(英語畢業論文)愛倫坡短片小說“美女之死”主題研究 99、(英語畢業論文)旅游景點名翻譯的異化與歸化（開題報告+論文）

100、(英語畢業論文)論《黑夜中的旅人》中主人公的信仰沖突與融合（開題報告+論文）101、(英語畢業論文)英漢色彩詞的語用對比研究（開題報告+論文）

102、(英語畢業論文)從目的論角度研究法國香水網絡廣告語的漢譯本的語言特征 103、(英語畢業論文)從薩丕爾-沃爾夫假說看中英諺語的文化意象

104、(英語畢業論文)從文化差異角度研究英文新聞標題翻譯的策略（開題報告+論文+文獻綜述）

105、(英語畢業論文)卡森?麥卡勒斯《心是孤獨的獵手》福柯式解讀（開題報告+論文）106、(英語畢業論文)高中生英語學習成敗歸因現狀調查及對策（開題報告+論文）107、(英語畢業論文)小說《魯濱遜漂流記》中的精神力量分析

108、(英語畢業論文)《喜福會》中的中美文化沖突（開題報告+論文）

109、(英語畢業論文)對抗還是和諧——論《白鯨》人與自然的關系（開題報告+論文）

110、(英語畢業論文)《紫色》中“家”的解讀（開題報告+論文+文獻綜述）111、(英語畢業論文)英文電影字幕翻譯的原則和技巧（開題報告+論文）112、(英語畢業論文)從弗洛伊德精神分析視角解讀愛倫?坡的《黑貓》（開題報告+論文+文獻綜述）

113、(英語畢業論文)從寂寞到超然—索爾?貝婁的《赫索格》中書信體的內心獨白（開題報告+論文+文獻綜述）

114、(英語畢業論文)從《推手》看中美文化差異對家庭關系的影響（開題報告+論文+文獻綜述）

115、(英語畢業論文)應對寫作邏輯亂象的對策

116、(英語畢業論文)性格、學習策略和英語學習成績的關系研究 117、(英語系經貿英語)電子商務bc運營模式——以亞馬遜為例

118、(英語畢業論文)《紫色》中的女性主義解讀（開題報告+論文+文獻綜述）119、(英語畢業論文)The Study of Chinese Body Language 120、(英語畢業論文)中西跨文化交際中的禮貌問題之比較分析（開題報告+論文）

121、(英語畢業論文)An Analysis of Survival of Orphans in Oliver Twist(開題報告+論文+文獻綜述)122、(英語畢業論文)Colonialist Ideology in The Last of the Mohicans（開題報告+論文+文獻綜述）

123、(英語畢業論文)中西方文化面子觀差異分析

124、(英語畢業論文)淺析簡?愛的反抗性格及其形成過程

125、(英語畢業論文)方位詞“上”和“Up”語義對比研究（開題報告+論文+文獻綜述+外文翻譯）

126、(英語畢業論文)影響英語專業學生閱讀理解因素的分析及對策探討（開題報告+論文+文獻綜述）

127、(英語畢業論文)對比研究中西家庭觀

128、(英語畢業論文)英語詞匯教學中聯想記憶法之研究

129、(英語畢業論文)On Michael Moore's Fahrenheit / From the Rhetoric Perspective 130、(英語畢業論文)論《海的女兒》的女性自我價值主題

131、(英語畢業論文)奉獻與救贖：淺談歐?亨利小說的宗教精神

132、(英語畢業論文)初中英語教學中的角色扮演（開題報告+論文+文獻綜述）

133、(英語畢業論文)《非洲的青山》與《乞力馬扎羅山的雪》中描寫非洲形象的改變 134、(英語畢業論文)愛默生超驗主義對世紀美國人生觀的影響——以《論自助》為例 135、(英語畢業論文)An Analysis of Gilmore’s American Existentialism in The Executioner’s Song 136、(英語畢業論文)從《絕望主婦》看美國人的婚姻觀（開題報告+論文+文獻綜述）137、(英語畢業論文)英式英語與美式英語的詞匯差異 138、(英語畢業論文)《坎特伯雷故事集》的現實主義特征 139、(英語畢業論文)從苔絲的悲劇到托馬斯?哈代的宿命論

140、(英語畢業論文)A Chinese-English Translation of Public Signs Based on Nida's Fuctional Equivalence Theory 141、(英語畢業論文)淺析《飄》中女主人公的性格特征 142、(英語畢業論文)從成長小說角度解讀《馬丁?伊登》

143、(英語畢業論文)《二十二條軍規》中關于軍規的控制及反控制

144、(英語畢業論文)淺析托尼.莫瑞森《最藍的眼睛》中皮克拉悲劇命運的根源(開題報告+論文)145、(英語畢業論文)大學英語電影教學現狀及對策分析（開題報告+論文+文獻綜述）146、(英語畢業論文)《哈姆雷特》與《夜宴》中人物塑造的比較研究（開題報告+論文）147、(英語畢業論文)英語演講語篇中的parallelism及其漢譯策略—以奧巴馬就職演說稿為例（開題報告+論文+文獻綜述+外文翻譯）

148、(英語畢業論文)論《西游記》中文化因素的翻譯策略——以詹納爾和余國藩的英譯本為例

149、(英語畢業論文)淺談漢語成語的英譯

150、(英語畢業論文)從商業廣告看文化因素對廣告翻譯的影響(開題報告+論文)151、(英語畢業論文)從文化角度看英語習語的翻譯（開題報告+論文+文獻綜述）152、(英語畢業論文)從《喜福會》母女沖突看中美家庭教育差異（開題報告+論文）153、(英語畢業論文)用陌生化理論闡述《紅色手推車》的悲劇色彩（開題報告+論文+文獻綜述+外文翻譯）

154、(英語畢業論文)英漢恭維語的對比研究（開題報告+論文+文獻綜述）155、(英語畢業論文)General Principles and Features of Legal English Translation 156、(英語畢業論文)對《老人與海》中圣地亞哥的性格分析

157、(英語畢業論文)An Analysis of F.Scott Fitzgerald’s “Babylon Revisited” from the Perspective of Interpersonal Function（開題報告+論文+文獻綜述）158、(英語畢業論文)論《亞瑟王之死》中的騎士精神

159、(英語畢業論文)從電影《姐姐的守護者》分析人的自私性（開題報告+論文）160、(英語畢業論文)Risk Comparing of Documentary Collection and Letters of Credit 161、(英語畢業論文)女孩與玫瑰—《秘密花園》中生態女性主義解讀

162、(英語畢業論文)通過對比研究看電影《小紅帽》對經典童話小紅帽的顛覆（開題報告+論文+文獻綜述）

163、(英語畢業論文)英語中介語無標志被動語態的錯誤分析

164、(英語畢業論文)英語閱讀有效教學活動設計研究（開題報告+論文+文獻綜述）165、(英語畢業論文)偵探小說的發展

166、(英語畢業論文)從生態女性主義視角解讀《野草在歌唱》中的女性角色（開題報告+論文）

167、(英語畢業論文)影響英語專業學生理解英語習語的因素調查（開題報告+論文）168、(英語畢業論文)論《百舌鳥之死》中的百舌鳥象征（開題報告+論文）169、(英語畢業論文)目的論視角下公益廣告的翻譯（開題報告+論文）170、(英語畢業論文)An Analysis of Female Images in The Thorn Birds 171、(英語畢業論文)彌爾頓《失樂園》中撒旦的悲劇英雄形象

172、(英語畢業論文)從歸化和異化的角度對《小婦人》的兩個中文譯本的比較研究（開題報告+論文+文獻綜述）

173、(英語畢業論文)從電視相親節目看當代中美女性婚戀觀差異(開題報告+論文+文獻綜述)174、(英語畢業論文)運用弗洛伊德人格理論解讀《吸血鬼日記》中的吸血鬼形象(開題報告+論文)175、(英語畢業論文)An Analysis of Feminism in Little Women（開題報告+論文+文獻綜述）176、(英語畢業論文)“自我”的迷失與重構：論卡勒德?胡塞尼《追風箏的人》(開題報告+論文)177、(英語畢業論文)對羅伯特?弗羅斯特自然詩的嘗試性研究（開題報告+論文）178、(英語畢業論文)非英語專業大學生英語學習動機調查（開題報告+論文）179、(英語畢業論文)淺析虛詞在英語寫作中的重要性

180、(英語畢業論文)分析托馬斯?哈代對西奧多?德萊塞的文學影響

181、(英語畢業論文)場獨立和場依存對不同主題閱讀材料的影響研究（開題報告+論文）182、(英語畢業論文)顯現的被動?隱現的自我——《看不見的人》中被動語態的身份建構功能研究

183、(英語畢業論文)Elements of Chinese Culture in Wallace Stevens’ Poems 184、(英語畢業論文)意譯在廣告英語翻譯中的重要性探析（開題報告+論文）185、(英語畢業論文)The Growth Topic in The Catcher in the Rye（開題報告+論文+文獻綜述）186、(英語畢業論文)The Interpretation to Captain Ahab in Moby Dick through Abnormal Psychology 187、(英語畢業論文)《哈克貝里·費恩歷險記》中哈克和吉姆的人物形象分析（開題報告+論文）

188、(英語畢業論文)從功能翻譯理論看科技英語與科普英語的漢譯（開題報告+論文+文獻綜述）

189、(英語畢業論文)Culture Teaching in College English Listening Classrooms 190、(英語畢業論文)電影字幕漢譯的歸化與異化

191、(英語畢業論文)分析《霧都孤兒》中的諷刺手法（開題報告+論文+文獻綜述）192、(英語畢業論文)淺析英語新聞標題特點及其翻譯技巧

193、(英語畢業論文)淺議英語情態動詞“can”和漢語能愿動詞“能”—以類型學為視角 194、(英語畢業論文)英漢關于“憤怒”隱喻的分析（開題報告+論文）195、(英語畢業論文)中西方禮貌用語的差異

196、(英語畢業論文)The Translation of Advertisements 197、(英語畢業論文)從功能翻譯理論談美劇字幕翻譯（開題報告+論文）

198、(英語畢業論文)Approaching English Vocabulary Teaching—a Lexicological Perspective 199、(英語畢業論文)淺析《傲慢與偏見》中女性人物的認知局限（開題報告+論文）