目的论视角下中文菜单翻译现状及策略  

On the Current Situation and Strategies of Chinese Menu Translation from the Perspective of Skopos Theory

作　　者：段兆会 张允[1] DUAN Zhao-hui;ZHANG Yun(Foreign Languages College,Tianjin University of Commerce,Tianjin 300134,China)

机构地区：[1]天津商业大学外国语学院

出　　处：《黑龙江教育学院学报》2019年第7期130-132,共3页Journal of Heilongjiang College of Education

摘　　要：基于目的论,并依据2017年正式实施的《公共服务领域英文译写规范》,对天津市一些饭店的中文菜单翻译进行分析,研究中文菜名的构成特点,从而提出中餐英译的原则,并探讨英文译本的错误类型及错误的原因,根据这些不同的错误类型提出中餐英译的翻译策略。Based on Skopos theory,combining Guidelines for the Use of English in Public Service Areas issued and implemented in 2017,it aims to make an analysis towards Chinese menu translation in some restaurants of Tianjin and features of Chinese dish names,pointing out principles in translating Chinese menu,trying to find errors in the English versions and explore the causes of these errors,and strategies for the translation of Chinese menus.

关 键 词：目的论 《公共服务领域英文译写规范》 中餐英译错误类型 翻译策略 

分 类 号：H059[语言文字—语言学]