基于语料库的中西菜名语言特征比较研究  

Corpus-Based Research on Chinese and English Menus

作　　者：翁小云[1] 

机构地区：[1]黎明职业大学,福建泉州362000

出　　处：《龙岩学院学报》2012年第4期36-38,49,共4页Journal of Longyan University

基　　金：2011年福建省教育厅社科基金项目"经典闽菜菜肴翻译总汇"(编号:JB11412S)

摘　　要：用语料库语言学的研究方法探讨中西菜名的差异,分析中式菜名与西式菜名各自语言特征:中式菜名偏爱四字结构、喜用浮华词藻修饰,以及常用比喻、夸张、引用等修辞格;而西式菜名则主要为写实型,追求简约易懂、重在表现菜肴用料、做法与风格。了解中西菜名各自的语言特征对菜谱翻译具有重要启示。Based on corpus linguistics, a comparative study on Chinese and English dish names is conducted in this paper. Through a comparison of linguistic differences between Chinese and English dish names as well as their respective naming principles, it is found that Chinese dishes tends to use names of four characters, which contain pompous dictions and other rhetorical devices, while the naming of English dishes is comparatively simple and realistic in order to show their ingredients, cooking methods and distinctive flavors.

关 键 词：语料库 中西菜谱 比较研究 

分 类 号：H059[语言文字—语言学]