中西饮食文化比较与中餐菜名翻译标准  

Comparison of Chinese and Western Food Cultures and Translation Criteria of Chinese Dish Name Translation

作　　者：谭华[1] 

机构地区：[1]华中师范大学外国语学院,武汉430079

出　　处：《黑龙江教育学院学报》2018年第2期120-123,共4页Journal of Heilongjiang College of Education

基　　金：全国高校外语教学科研项目上海外语教育出版社中国外语教材与教法研究中心立项项目"和而不同:翻译标准之多维度研究"(2015HB0051A);华中师范大学中央高校基本科研业务费专项项目"社科著作重译复译及传播研究:以严复<天演论>与后续汉译本比较为例"(CCNU17A06003);国家留学基金资助2017年度项目(201706775069);华中师范大学2017年度研究生教育创新资助(2017CXZZ079)

摘　　要：博大精深的中华饮食赋予了中餐菜名丰富的中华饮食文化和其他传统文化元素。在比较中西菜名中各自独特文化元素的基础上,探讨中餐菜名的翻译,提出翻译过程中需考虑翻译目的,遵循"目的原则"。在翻译过程中,依据预定翻译目的,菜单翻译需遵循交际标准与文化标准两大翻译标准,以成功实现翻译的预期目的。The profound and unique Chinese food cultures instill the Chinese food or dish names with profuse Chinese food cultures and other Chinese traditional cultural elements. Based on the comparison of the unique cultural elements in the Chinese and western food names,the study tries to make a further discussion on the translation of Chinese food names into English. It puts forward that in translation the"goal"needs to be taken into consideration,observing the"goal-principle". In accordance with the goal principle,the article points out that during the process of translation of dish names,it is required to follow two general criteria: communicative criterion and cultural criterion,so as to achieve the intended purpose successfully.

关 键 词：中西菜名 中西饮食文化比较 中餐菜名翻译 交际标准 文化标准 

分 类 号：H059[语言文字—语言学]