文化语言学视野下的川菜菜名翻译——汉外对比的思考  

Sichuan Dishes Translation from the Perspective of Cultural Linguistics——A Comparative Thought between Chinese and Foreign Languages

作　　者：王俊棋[1] 张粲[1] 王婷婷[1] 

机构地区：[1]西南交通大学外国语学院,四川成都610031

出　　处：《四川烹饪高等专科学校学报》2013年第4期13-16,共4页

基　　金：四川省教育厅社会科学科研项目"川菜法语译名的翻译质量研究"的阶段性成果;项目编号CC12S34

摘　　要：川菜本身富有文化蕴涵,其中的菜名包含着丰富的文化意味或历史典故,在翻译这些菜名的时候,译者在理解环节要考证清楚菜名源流、文化蕴涵,明确菜名中的名物训诂,才不至于陷入误解。表达环节要力争传递丰富的文化信息,才能准确地把川菜的饮食文化表现出来,实现真正信达雅的翻译。Sichuan dishes are very rich in cultural implication,in which the names of the dishes contain a wealth of cultural meanings and historical allusions. When translating the name of the dishes,translators should research clearly the origins of the dish names,their cultural implications and their exegesis so as to avoid misunderstandings and mistranslations. In the process of translating,translators should strive to deliver rich cultural information in order to manifest Sichuan food culture,which is also what the widely-accepted translation criteria require： faithfulness,expressiveness and elegance.

关 键 词：川菜 菜名翻译 文化蕴涵 英译 法译 

分 类 号：TS971[轻工技术与工程]