浅议中餐菜单的英译原则和方法  

On the Principles and Techniques of English Translation of Chinese Menu

作　　者：丁莉[1] 

机构地区：[1]中州大学外国语学院,河南郑州450044

出　　处：《海外英语》2010年第10X期171-172,共2页Overseas English

摘　　要：当前,中国的餐饮行业正日益趋于国际化,中餐菜单的准确英译在传播中华饮食文化过程中发挥着重要作用,但现实中中餐菜单的英译在很大程度上呈现出不尽规范的现状。该文在分析中西饮食文化差异的基础上,确定了以实代虚、化繁为简、适当注解的英译基本原则,并针对中餐菜名的具体命名方式提出相应的翻译方法,旨在对中餐菜单英译的规范化能有所帮助。Accurate English translation of Chinese menu would play a key role in promoting the transmission of Chinese cuisine culture as well as the globalization of Chinese catering industry.But many current English translations of Chinese menu need to be standardized.Based on the analysis of the differences between Chinese and Western cuisine culture,the paper proposes three principles of translation,which are stressing ingredients rather images,simplification and proper illustration.After that,ways of naming Chinese cuisine is classified into four groups and each corresponding translation technique is discussed.

关 键 词：中餐菜单英译 文化差异 翻译原则 翻译方法 

分 类 号：H315.9[语言文字—英语]