摘要
川菜历史悠久,享有盛誉。因其取材广泛、调味多变、技法多样、品种繁多、命名方式多样、文化底蕴深厚等原因,川菜菜名中很多地域文化在英语中没有对应表达,增加了其英译难度,影响其发展及对外传播。本文从跨文化交际翻译角度出发,以语义切近原则、文化传播原则、简洁原则、美学原则及创新原则为指导,对比现今仅有两权威译著《美食译苑》和《中国川菜》中同一菜名英译,分析菜名中诸如食材、烹饪技法、口味、文化典故等地域文化英译适切情况,以期对菜名英译有所启发。
With a long history,Sichuan cuisine has had great fame and enjoyed good reputation both at home and abroad.However,due to various reasons such as a wide range of ingredients,varied seasonings,diverse cooking techniques,great varieties,different naming methods and profound cultural background,many regional cultures in names of Sichuan dishes are without equivalent English expressions,which brings great difficulties to the English translations and affects its development and dissemination abroad.In this paper,C-E names of the same Sichuan dishes are chosen for analysis to study whether Sichuan regional culture concerning such aspects as regional ingredients,regional cooking techniques,regional tastes,regional cultural allusions and so on is translated properly or not between the present only two authoritative works:Enjoy Culinary Delights and Sichuan Cuisine from the translation principles of semanteme maximum approximation,cultural transmission,briefness,aesthetic effect and creation,under the background of cross-cultural communication,in order to shed some light on C-E translation of Chinese dishes.
作者
曹盼盼
CAO Pan-pan(Foreign Language School,Sichuan Minzu College,Kangding 626001,China)
出处
《南阳理工学院学报》
2020年第1期66-70,86,共6页
Journal of Nanyang Institute of Technology
基金
四川省教育厅基地项目(SCWY17-21)
国家民委项目(17111)阶段性成果。
关键词
川菜菜名
地域文化
英译原则
英译对比
names of sichuan dishes
regional culture
C-E translation principles
comparative analysis
