2015—2018年成都地区川菜馆菜单翻译现状分析及改良对策  

Analysis on the Existing Problems of Menu Translation of Sichuan Cuisine Restaurants in Chengdu Area from 2015 to 2018 and Strategies for Improvement

作　　者：蒲芸 张媛[1] PU Yun;ZHANG Yuan(Sichuan Tourism University, Chengdu 610100, Sichuan, China)

机构地区：[1]四川旅游学院,四川成都610100

出　　处：《四川旅游学院学报》2019年第1期38-40,共3页Journal of Sichuan Tourism University

基　　金：四川省哲学社会科学重点研究基地--川菜发展研究中心项目"目的论视角下的川菜英译对比研究";项目编号:CC15W07;四川省哲学社会科学重点研究基地--川菜发展研究中心项目"四川饮食文化国际推广策略研究--基于法国饮食文化推广的5W分析";项目编号:CC16W06

摘　　要：针对2015—2018年成都地区部分川菜馆中现用菜单的英文翻译,分析了川菜翻译中存在的主要问题,如选词不准确、沿用过时翻译、错译乱译、同菜不同名等,对造成此现状的主要原因进行了总结和分析,包括译法标准不统一、已有译法标准未被严格执行、译者素质参差不齐等,通过以上分析提出一些可行性建议,如由政府牵头出台更统一的译法规范、培养真正懂川菜的翻译人员、打造高水平的川菜翻译团队等。This paper analyzes the main existing problems of Sichuan cuisine translation based on the menus of Sichuan cuisine restaurants from 2015 to 2018, and sums up such problems as inaccurate words selection, outdated translation, bad translation, and one dish with two English names. It sums up and analyzes the causes, including different versions of translation standards, failed execution of the standards, and uneven quality of translators, trying to come up with some feasible strategies, such as introducing more unified translation standards led by government, training professional translators who thoroughly understand Sichuan cuisine, and building high level translation team for Sichuan cuisine, etc.

关 键 词：川菜 翻译 现状 原因 对策 

分 类 号：F719.3[经济管理—产业经济]