摘要
首批出炉的广东顺德代表菜式的英文名翻译是基于目的论视角,运用了写实与写意翻译策略,规范与确立了各菜式的标准译名。值得注意的是,应在梳理原始材料的基础上,挖掘顺德美食文化渊源,给菜名补充文化背景标注语以弥补文化内涵缺失。
Based on the skopos theory, literal and paraphrase translation strategies are applied in the translation of the first 32 dishes representing Shunde Cuisine in Guangdong so as to normalize and authorize the standard translation terms for Shunde Cuisines. it is worth noting, cultural connotation deficiency is made up through providing background cultural information in the translation.
出处
《广东技术师范学院学报》
2013年第4期65-67,共3页
Journal of Guangdong Polytechnic Normal University
关键词
目的论
顺德菜
菜名翻译
文化内涵
skopos theory
Shunde representative cuisine
cuisine translation
cultural connotation
