功能对等理论下广西地方菜名英译的研究  

On Chinese-English Translation of Local Dish Names in Guangxi from the Perspective of Functional Equivalence Theory

作　　者：蒋招凤[1] 朱鲜琦 

机构地区：[1]广西师范学院外国语学院,广西南宁530001

出　　处：《广西师范学院学报（哲学社会科学版）》2015年第4期128-132,共5页Journal of Guangxi Teachers Education University：Philosophy and Social Sciences Edition

摘　　要：功能对等理论是由美国翻译理论家尤金·奈达提出的,其追求译作和原文要在内容上实现最大程度的对等,从而使目标语读者和原语读者能有相同的感受。本文在这一理论的指导下,英译了一些具有代表性的广西地方菜菜名,并根据菜名的类型,提出了五种具体的翻译方法:直译法、地名+直译、巧用介词法、去虚显实法以及拼音+释义法。研究广西特色菜菜名的英译不但可以为中餐菜名英译领域尽一份绵薄之力,而且还传播了广西的饮食文化。Functional Equivalence,provided by American translator Eugene Nida,intends to reach a maximized equivalence between original work and its translation.Such equivalence enables the readers from both original and target language to have the same feeling during their reading.Under the instruction of Functional Equivalence Theory,the authors of this paper have translated some dish names in Guangxi.Moreover,they have concluded five ways of dealing this kind of translation,which are literal translation,place + literal translation,proper use of prepositions,explanation of the main ideas by neglecting its redundant words,use of pinyin + note.The study not only improves the Eng-lish version of particular dishes’names,but also spread the food culture of Guangxi province.

关 键 词：功能对等理论 广西地方菜菜名 翻译 

分 类 号：H159[语言文字—汉语]