摘要
川菜是中国八大菜系之一,博采众家之长,形成了"一菜一格,百菜百味"的特点,享誉中外。川菜文化博大精深,在当今"一带一路"建设和中国文化"走出去"战略的背景下,为了使川菜菜名的翻译更为贴切忠实,更能体现中国特色,了解并译出其文化内涵就显得尤为重要。川菜菜名及其背后隐含的历史文化故事,不仅反映了当时的社会现实,而且体现了巴蜀人的性格特征。基于川菜菜名的文化内涵,探讨其行之有效的翻译策略,有利于助推中国饮食文化在世界范围内的广泛传播与顺利接受。
As one of the eight major cuisines in China, Sichuan Cuisine extracted piths from others and has formed a great variety of flavors and distinctive features so far. The culture of Sichuan Cuisine is profound and extensive. Under the background of ＂the Belt and Road＂ and the Going out Strategy of Chinese Culture, in order to make the rendering of the names of Siehuan Cuisine more accurate and more representative of Chinese characteristics, it is particularly important to understand and properly translate the cultural connotations of Siehuan Cuisine. The names of Siehuan Cuisine and the historical and cultural stories behind them have reflected either the social realities of the time or the characters of local people. Based on the cultural connotations of Siehuan Cuisine, exploring effective translation strategies will help to promote the spread and acceptance of Chinese cuisine and its culture worldwide.
作者
梁书琪
刘敏
LIANG Shu-qi;LIU Min(College of Foreign Studies,College of Arts ＆ Science,Hubei Normal University,Huangshi 435002,China)
出处
《湖北师范大学学报（哲学社会科学版）》
2018年第5期99-103,共5页
Journal of Hubei Normal University（Philosophy and Social Science）
基金
2017年湖北省教育厅大学生创新创业训练计划项目“中国菜名的文化内涵及其翻译策略”(项目编号201713256018)
湖北师范大学大学生科研项目“川菜菜名的文化内涵及其翻译策略探究”(项目编号2017032)
2016年湖北省教育厅人文社科重点项目“教师资格新政背景下师范院校实践创新型卓越中学英语教师培养模式研究”(项目编号16D068)的阶段性成果
关键词
川菜菜名
文化内涵
翻译策略
Sichuan Cuisine
cultural connotations
translation strategies
