福建省光泽第一中学高中英语教师论文 从跨文化

福建省光泽第一中学2014高中英语教师论文从跨文化角度谈中餐菜名

英译

Abstract

As a form of material culture, catering culture is an all-embracing field. Chinese catering culture occupies a highly important position in the Chinese culture. As a thread going through the long history of Chinese catering culture, Chinese dish names not only reflect the variety of ingredients, cooking methods, color, aroma, taste, appearance of the dishes, but also contain much cultural elements such as dish inventors, original place, literary images and auspicious words. The English translation of Chinese dish names plays a significant role in promoting the interaction among peoples of different nations.

Many scholars, in dictionaries or articles, have made efforts on dish-name translation. But these studies only list the Chinese-English translations of dish names, or introduce some translation methods without a systematic explanation on the classification, features, functions and translation principles of dish names. This paper is focused on the systematic research of Chinese dish names. After giving the catering culture difference between china and the western countries, the writer makes a compare of the naming principle of Chinese and western countries, then the writer classifies the Chinese dish names into four major groups and puts forwar d specific translation techniques like literal translation, literal translation plus explanation, free translation, free translation plus explanation. The writer points out that the translator should flexibly apply these t echniques according to dish names’ culture.

Key Words: catering culture; dish-name; translation principles

摘要

饮食文化属于物质文化，是最为基础的文化类型，广泛地渗透于人类生活的方方面面。中国的饮食文化在中国文化中的地位尤其重要。作为贯穿悠久饮食文化的一条线索，中式菜名生动反映了林林总总的原料名称、烹制方法、菜肴的色香味形，而且菜肴的创始人或发源地、文学诗词、吉祥语也大量出现在菜名中。在这个文化交流频繁的时代，将中式菜名翻译成准确、优美、同时传递中国文化的译文，对于促进不同国家的人民之间的交流有着十分重要的意义。部分旅游词典、语言工作者已经在中式菜名英译方面做出一些努力，列出了部分菜名的译文，探讨了一些翻译技巧、方法，但.并没有系统地对中式菜名的分类、特点、功能及其英译的指导理论做出归纳。本文主要研究中式菜名的英译。作者在介绍中国饮食文化的相关理论后，分析了中本西饮食文化的差异，并在此基础上对中西菜名的命名原则进行比较并分类，通过对具体译例的分析，作者根据菜名分类提出翻译的主要方法：直译、意译等，并提出根据菜名的文化内涵灵活选择最佳翻译方