The Translation and Review of The Curious Barista’s Guide to Coffee.

• Main Author: 林孟蓁
• Other Authors: 李憲榮
• Format: Others
• Language: zh-TW
• Published: 2019
• Online Access: http://ndltd.ncl.edu.tw/handle/4d53rf

碩士 === 長榮大學 === 翻譯學系碩士班 === 107 === The purpose of this thesis was to discuss how to use different translation strategies and skills between different languages. In addition, the thesis discuss the process of what the author has learned from translating “The Curious Barista’s Guide to Coffee” by applying two translation theories to a book dealing with different coffee bean processing. By writing this thesis, the author learns how to use translation theories and strategies to translate a language into another language. This thesis translates a book about the process of producing coffee. The thesis is divided into six chapters. Chapter 1 states the purpose and the motivation of this thesis. Chapter 2 presents the author’s and translator’s background. Chapter 3 describes coffee beans breeds and classifies each species character. Chapter 4 introduces translation theories and translation strategies. Chapter 5 analyses the strengths and weakness of the two versions of translation by comparison and contrast with the original one. Chapter 6 concludes with a summary of the author’s experience and suggestions.