从文化翻译观视角论中国传统菜名英译的文化功能等值  

Culture Functional Equivalent in English Translation of Traditional Chinese Dishes from Cultural Translation Perspective

作　　者：楼捷[1] 吴荣兰[1] 

机构地区：[1]浙江树人大学外国语学院,浙江杭州310015

出　　处：《浙江树人大学学报》2014年第3期66-71,共6页Journal of Zhejiang Shuren University

基　　金：2013年杭州市哲学社会科学规划课题(D13YY05)

摘　　要：传统中菜文化是菜名的重要组成部分。传统中菜翻译的目的除了让目的语读者或听者了解"吃什么"外,也要让他们了解菜名蕴含的文化信息,以促进饮食文化的传播和交流。以巴斯奈特的文化翻译理论重新审视现有的传统中菜英译,可以发现主要存在两大突出问题,即菜名的文化信息曲解和文化信息流失。该文以文化翻译观为指导,提出实现菜名文化功能等值应遵循的翻译原则,即保留中菜文化信息、优先异化翻译和提高译文可接受性。在此基础上,提出相关的翻译方法及适用条件。Culture is a key element in the names of Chinese traditional dishes .The purpose of the translation of traditional Chi-nese dishes is for readers （listeners） to understand not only “what they eat” but also the connotation of related culture to promote the spread and exchange of Chinese food culture .Rethinking the current C-E translation of Chinese traditional dishes in the light of Bassnett＇s cultural translation theories , two main problems of distortion and loss of culture information were discovered .To tackle the problems , three translation principles are proposed from the perspective of cultural translation , i.e., maintaining the culture information of Chinese dishes , giving priority to foreign strategy to enhance culture communication , and improving the ac-ceptability of the translated language .Based on the principles , related translation methods and their applicable conditions are an-alyzed.

关 键 词：文化翻译观 中国传统菜名 文化功能等值 

分 类 号：H315.9[语言文字—英语]