中式菜谱艺术菜名分类及其英译策略  

On the English Translation of Artistic Chinese Dish Names

作　　者：翁小云[1] 

机构地区：[1]黎明职业大学外语系,福建泉州362000

出　　处：《沈阳农业大学学报（社会科学版）》2012年第2期245-247,共3页Journal of Shenyang Agricultural University(Social Sciences Edition)

基　　金：福建省教育厅B类社会科学项目(JB11412S);福建泉州黎明职业大学校级课题社会科学项目(LW2011201)

摘　　要：中式艺术菜名在中式菜谱汉译英翻译中最难处理,最具争议。针对中式艺术菜名的翻译,依据运用修辞手法的不同把中式艺术菜名分为比喻型、吉祥语型、典故型、诗句型和夸张型等五大类型,并参照海外著名中餐厅与西餐厅菜谱,为不同类型艺术菜名探讨恰当有效的翻译策略与方法,旨在弘扬中国饮食文化。Abstract： The focus is on the translation of the artistic Chinese dish names, which is considered to be the most difficult part of Chinese menu translation. The artistic Chinese dishes are usually named with the five methods of metaphor, exaggeration, auspicious expression quotation, allusion citation and poem citation. Also, many English menus from oversea Chinese restaurants and Western restaurants are collected for reference. The chief purpose of this paper is find adequate translation strategies and methods for different types of artistic Chinese dish names.

关 键 词：中式艺术菜名 命名方法 修辞格 汉译英 翻译策略 

分 类 号：H159[语言文字—汉语] H030