三美论在陕菜翻译中的应用研究  

Research on the Application of Three Beauty Theory in Shaanxi Cuisine Translation

作　　者：田吉和真 Tian Jihezhen(Xi'an University of Posts&Telecommunications,Xi'an,Shaanxi,710121)

机构地区：[1]西安邮电大学,陕西西安710121

出　　处：《现代英语》2023年第15期95-98,共4页Modern English

基　　金：陕西省哲学社会科学研究专项2022年6月(延安时期翻译能力与对外话语体系建构研究)(项目编号:2022HZ0878)。

摘　　要：饮食文化已经成为跨文化交流的重要内容,陕菜技艺精湛、风味独特、历史悠久,所以探究陕西传统美食的英文翻译不仅能够加快对外交流,也具有传播文化的历史意义。陕西美食取名时集“音美,形美,意美”于一体。文章将在三美论的指导下,从传统美食英译存在的问题出发,探究传统美食的英译公式和翻译策略,以此来传播中国饮食文化,丰富三美论的实践意义,为后人的翻译起到一定借鉴作用。Food culture has become an important part of cross-cultural communication,and Shaanxi cuisine is of exquisite skills,unique flavors and a long history,so exploring the English translation of Shaanxi traditional cuisine can not only accelerate the foreign exchange,but also has the historical significance of spreading culture.Shaanxi cuisine takes its name as"sound beauty,form beauty,meaning beauty"in one.Under the guidance of the Three Beauty Theory,this paper will explore the English translation formula and translation strategy of traditional cuisine from the existing problems of traditional food,so as to spread Chinese food culture,enrich the practical significance of the Three Beauty Theory,and play a certain reference role for future generations to translate.

关 键 词：美食翻译 传统美食 三美论 

分 类 号：H315.9[语言文字—英语] H059