论中餐菜单英译中的归化思想  

ON C-E Menu Translation in the Perspective of Foreignization

作　　者：赵淑娟[1] 

机构地区：[1]中国海洋大学外国语学院,山东青岛266100

出　　处：《洛阳理工学院学报（社会科学版）》2013年第5期17-20,39,共5页Journal of Luoyang Institute of Science and Technology：Social Science Edition

摘　　要：异化思想指导下的中文菜谱英译主张以传播中华民族的饮食文化、吸引游客为目的,即将中文菜谱原汁原味地呈现给外国顾客。然而,片面强调中国文化的传播,忽视目标读者的可接受性,不但达不到预期目的,还可能造成一些误解。在归化思想的指导下,站在目标读者的角度,分析了西方菜谱及饮食文化的特点,分析他们对菜谱的翻译期待,进而提出了一些符合目标读者期待的菜谱翻译原则及策略,以便更好地弘扬中华饮食文化。The C-E translation of Chinese menus guided by Foreignization holds that the dissemination of Chinese cuisine culture and attraction of customers should be their main priority, that is, to present them as what they are. However, too much emphasis on the propaganda of culture while neglecting their acceptability for the target readers may fail to achieve the goal and even cause misunderstanding. Therefore, this study, based on the needs of the tar- get readers and guided by foreignization, makes an analysis on Western menu and cuisine culture and the expecta- tion of the target readers on the translation and then puts forward several principles and strategies for better transla- tion so that Chinese cuisine culture can be better spread.

关 键 词：中文菜单 英译 归化思想 原则 策略 

分 类 号：H159[语言文字—汉语]