淮扬菜系的译介与运河文化的传播  

On Translation of Huaiyang Cuisine and the Spreading of Huaiyang Food Culture

作　　者：关向峰[1] 

机构地区：[1]淮阴工学院外国语学院,江苏淮安223003

出　　处：《淮阴工学院学报》2013年第6期6-9,共4页Journal of Huaiyin Institute of Technology

摘　　要：淮扬菜系作为我国八大菜系之首,也是我国饮食文化不可或缺的组成部分,虽然在国内享有盛誉,也是作为国宴招待国际政要的首选菜系,但其知名度在国际上远不如川菜、粤菜、湘菜。究其原因,可能在很大程度上是淮扬菜系宣传力度欠缺,目前连一套完整、精确的英文菜名也没有,所以译介淮扬菜系就成为迫在眉睫的要务。就译介淮扬菜系的翻译策略而言,除借鉴《美食译苑》中所提出的七条翻译原则外,还要采用适合淮、扬两地地方民俗及饮食文化特色的翻译策略,这样既能保留淮扬饮食文化的固有特色,还能让目的语接受者理解其含义,使其喜欢淮扬饮食文化,提高其国际知名度。Huaiyang cuisine , ranked as the first of China＇s eight big cuisines and inseparable part of cuisine of Jinghang Canal , enjoys high reputation in the domestic market , which is also served as a state banquet cuisine of the first choice for international dignitaries , but its popularity is much less than the Sichuan cuisine , Canton-ese cuisine , Hunan cuisine in the world .The reason might be , to a large extent , the lack of publicizing .So far, we have been able to find a set of complete and accurate English versions of Huaiyang cuisine .Therefore , to put Huaiyang cuisine into English should become a first priority .In terms of translation strategies , in addition to the seven translating principles put forward in “Enjoy Culinary Delights”, we can adopt the methods which suit the characteristics of our local culture of customs and cuisine so that the inherent Huaiyang diet culture can be kept and well understood by the target language receivers who will be made to enjoy our Huaiyang cuisine culture and its international reputation will be improved .

关 键 词：淮扬饮食文化 淮扬菜系 菜单翻译原则 

分 类 号：G112[文化科学]