从英文版《舌尖上的中国》探究中国饮食翻译  

On the Chinese Cuisine Translation Through the Analysis ofA Bite of China

作　　者：李翔[1] 刘春亮[1] 

机构地区：[1]攀枝花学院外国语学院,四川攀枝花617000

出　　处：《成都师范学院学报》2014年第6期115-118,共4页Journal of Chengdu Normal University

摘　　要：英文版《舌尖上的中国》用词考究,语言规范,综合运用了直译、音译、意译等翻译手法,合理选取了归化和异化翻译策略,为中国饮食翻译提供了借鉴,展现了中国饮食蕴含的丰富历史文化信息,促进了中国饮食文化和中华民族审美情趣在国外的积极传播。Through the combination of literal translation, transliteration, free translation and other translation tech- niques, the English version of A Bite of China, with appropriate wording and elegant language, integrates the translation strategies of domestication and foreignization, which provides reference to the Chinese cuisine translation, reveals its a- bundam historic and cultural information, and promotes Chinese food culture and the Chinese aesthetic taste abroad.

关 键 词：舌尖上的中国 直译 意译 归化 异化 

分 类 号：H315.9[语言文字—英语]