功能目的理论视角下饮食文化中实指和虚指数字的英译研究——以中华美食“八大菜系”为例  

The English Translation of Real and Imaginary Numbers in Chinese Dietary Culture from the Perspective of Skopos Theory-Taking Eight Major Cuisines as Examples

作　　者：张子顺[1] ZHANG Zishun(Hanshan Normal University,Chaozhou Guangdong,521041,China)

机构地区：[1]韩山师范学院,广东潮州521041

出　　处：《文化创新比较研究》2024年第27期36-39,共4页Comparative Study of Cultural Innovation

摘　　要：中国饮食文化极为繁荣,饮食在人们日常生活中占有重要的地位。该文在目的论视角下,以中华美食“八大菜系”为例,对饮食文化中实指和虚指数字的英译进行分析,探究“八大菜系”中数字翻译的准确性和可读性,避免实指和虚指数字英译的乱译现象。研究内容分为4部分:首先,对目的论和饮食文化中虚实数字英译的介绍;其次,把目的论三原则运用到饮食文化虚实数字的英译中;再次,尝试以“八大菜系”为例提出中文菜名数字英译的建议和方法;最后,总结翻译方法和技巧,即弄清楚这些数字背后的真正含义,以及区别菜名中的实指和虚指数字,以达地道翻译的目的。Chinese cuisine plays an important role in everyday life due to extremely prosperous cuisine culture.This paper is based on the English translation of real and imaginary numbers in Chinese dietary culture from the perspective of Skopos theory,taking eight major cuisines as examples in order to translate them in idiomatic English.The research content is divided into four parts.Firstly,a brief introduction to the Skopos theory as well as the English translation of real and imaginary numbers in Chinese dietary culture.Secondly,the application of three principles of Skopos theory to the English translation of real and imaginary numbers in Chinese dietary culture.Again,the author tries to make suggestions for translating these dish names into English taking eight major cuisines as examples.Finally,it summarizes the translation methods and techniques,that is,to clarify the true meanings behind these numbers and distinguish between real and imaginary numbers in dish names,in order to achieve authentic translation.

关 键 词：目的论 饮食文化 实指和虚指数字 三原则 八大菜系 英译 

分 类 号：H315.9[语言文字—英语]