三维转换视阈下试议区域文化外译与传播——以皖南地区饮食文化为个案  

The Translation and Dissemination of Regional Culture Under the Perspective of Three-dimensional Transformation: A Case Study of Southern Anhui Food Culture

作　　者：谢媛媛[1] 王丹 冯晓英[1] Xie Yuanyuan;Wang Dan;Feng Xiaoying(School of Foreign Languages,Anhui Agricultural University,Hefei 230006,China)

机构地区：[1]安徽农业大学外国语学院

出　　处：《湘南学院学报》2019年第4期85-87,共3页Journal of Xiangnan University

基　　金：安徽省教育厅2016质量工程教研项目(2016jyxm0324);2017年安徽农业大学省级大学生创新创业训练计划项目(201710364112);国家留学基金委青年骨干教师出国研修项目[2018(3103)]

摘　　要：随着安徽旅游经济的发展,隶属于徽文化的皖南饮食文化也备受国际关注。根据生态翻译学理论,以“译者适应性”为原则,多维阐释皖南美食译介如何突破纯文本翻译局限,适应翻译生态环境,以期构建规范的安徽地区美食译名,推动徽文化在海外的影响力。with the development of Anhui tourism economy,the food culture of Southern Anhui which belongs to Hui culture,has attracted much international attention.The theory of ecological translation theory and the principle of"translator's adaptability"elaborates on how to break through the limitations of translation in plain text and adapt to the ecological environment of translation,in order to construct a standard translation name of food in Anhui,to promote the influence of emblem culture overseas.

关 键 词：生态翻译学 皖南美食英译 三维转换 译者适应 

分 类 号：H315.9[语言文字—英语]