生态翻译学视角下的中式菜肴英译研究  

English Translation of Chinese Dishes in Perspective of Eco-Translatology

作　　者：曹万忠[1] 黄银霞 

机构地区：[1]信阳师范学院,河南信阳464000

出　　处：《龙岩学院学报》2017年第6期38-41,共4页Journal of Longyan University

基　　金：2016国家社科基金项目"语用学视角下外宣翻译的‘中国话语’体系构建研究"(16BYY029)

摘　　要：中式菜肴名称具有浓厚的中华饮食文化特色,其英译也是颇具难度。生态翻译学理论可以很好地帮助我们解决中式菜肴名称的英译这一难题。应用生态翻译学理论从语言维、文化维、交际维三个维度,结合具体的译例,对中式菜肴名称的特点、文化内涵等进行分析研究,在翻译过程中进行适应性选择,采取一定的翻译策略进行传译,以期促进中西方饮食文化更好地交流,同时也为中式菜肴名称的英译提供一个新的分析视角和有益的方法借鉴。The names for Chinese dishes are strongly characterized with profound Chinese food culture,which is quite difficult to translate. Eco-translatology is of great help for us to solve the problem. Based on some specific examples,the author tries to analyze the characteristics and cultural connotations of Chinese dishes and their translation in three dimensions, namely linguistic dimension,cultural dimension,and communicative dimension,and discusses how to use alternately the means of adaptation and selection to translate,aiming at promoting better communication between the Chinese and Western food culture,and providing a new perspective and useful reference for the translation of Chinese dishes.

关 键 词：生态翻译学 中式菜肴 英译 

分 类 号：H315.9[语言文字—英语]