“找译法”与“创译法”在食品安全专业术语翻译中的应用探究  

Application of“Equivalent-seeking Translation”and“Initiative Translation”in the Translation of Food Safety Terminology

作　　者：刘雪莹 陈娜 唐静 LIU Xue-ying;CHEN Na;TANG Jing(School of General Education and Foreign Languages,Anhui Institute of Information Technology,Wuhu,241100,Anhui)

机构地区：[1]安徽信息工程学院通识教育与外国语学院,安徽芜湖241100

出　　处：《蚌埠学院学报》2024年第6期77-81,共5页Journal of Bengbu University

基　　金：安徽省高校人文社科重点项目(SK2021A0827);2024年校级教学改革课程:英语教学实训。

摘　　要：将“找译法”和“创译法”应用于食品安全领域专业术语翻译,有助于解决该领域术语翻译中概念不准确、译名不统一等问题。分析了“找译法”和“创译法”的主要内涵及研究现状,并结合食品安全领域科技文献与译文及翻译实践,总结食品安全领域文献翻译中食品专业术语的特点,探究“找译法”和“创译法”在专业术语翻译中的具体应用,并针对其中的问题进行分析,以期为相关翻译研究提供一定借鉴。Applying the“equivalent-seeking translation”and“initiative translation”to the translation of food safety terminology can help solvimg problems such as inaccurate concepts and inconsistent translations in this field.It first analyzed the main connotations and research status of the two translation methods in this paper,and combined the scientific and technical literature and translations in the field of food safety and the translation practice to summarize the characteristics of food terminology in this field,explored the specific application and analyzed the problems of the two translation methods in terminology translation to provide some reference for relevant translation research.

关 键 词：专业术语翻译 找译法 创译法 食品安全 

分 类 号：H315[语言文字—英语]