中式特色糕点名称英译探究  

probe into the English translation of Chinese specialty pastry brands

作　　者：师新民[1] 刘洋洋 SHI Xinmin;LIU Yangyang(School of humanities and foreign languages,Xi'an university of science and technology,Shaanxi Xi'an 710054,China)

机构地区：[1]西安科技大学人文与外国语学院,陕西西安710054

出　　处：《食品工程》2021年第3期7-10,共4页Food Engineering

基　　金：教育部第一批产学合作协同育人——“新工科背景下的安全能源及地矿类语料库建设与应用”(2019001209002)。

摘　　要：随着中国在国际上的影响力日渐俱升,有关中国特色小吃的翻译研究也越来越多,但系统归纳中式特色糕点名称英译的方式相对较少。通过介绍中式糕点发展的文化历程,归纳中式糕点的类别,从翻译原则入手,探讨中式糕点名称翻译策略和方法,并以部分特色糕点名称英译为例展开论述,目的在于进一步规范中式特色糕点名称翻译,从而推进中华饮食文化的对外传播。With the increasing influence of China on the international stage,there are many studies on the translation of Chinese characteristic snacks,while there are relatively few systematic translations of Chinese pastry brands.This article first introduces the development of Chinese cultural history,and then to the category of Chinese style cakes are summarized,from the principles of translation,discusses the English translation of Chinese brand strategies and methods,and in some special pastry brand translation as an example,aims to further standardize the characteristic of Chinese style pastry translation,so as to promote the Chinese diet culture spread abroad.

关 键 词：中式糕点 翻译原则 翻译方法和策略 

分 类 号：TS213.23[轻工技术与工程—粮食、油脂及植物蛋白工程]