从功能翻译理论角度看中式菜肴简介英译

论文摘要

随着中国经济的发展和在世界影响力的增强,中国的文化正越来越受外国朋友的关注。中国饮食文化作为中华传统文化的重要组成部分,也吸引了很多国际美食家,食客和文化研究者的目光。为了方便推广和传播中国饮食文化,扩大其世界影响,亟待提高中式菜肴介绍文本的英文翻译水平。目前中式菜肴的翻译研究主要集中于菜肴名称的翻译。本文旨在研究中式菜肴简介,即,菜肴的做法,食材,起源,文化历史故事等介绍文字的翻译,以期弥补以往中式菜肴翻译研究的不足。本文采用功能翻译理论和诺德提出的文本分析模式,从文外因素和文内因素两方面,分别对中文菜肴简介和英文菜肴简介进行对比研究,发现它们各自的特点,比较其异同。根据功能翻译理论提出的译入语文化和译文交际目的决定翻译策略的理论,分析英文菜肴简介特点和目的,并以其作参照,对中文菜肴简介的英译范例进行翻译评价和修改,提出中式菜肴简介英译的翻译策略。研究结果表明,中式菜肴简介语言颇具汉语华丽工整,文化内涵深刻等典型特征,内容上侧重描述典故历史,结构上松散随意。而英文菜肴简介相对来说语言简洁平实,内容上侧重介绍菜肴本身特点,结构紧凑有序。从功能翻译理论角度看,中式菜肴简介英译不能简单地将原文语言,内容和结构上的特征一成不变地转换成英文的对等物,而是要根据其传播中华饮食文化的翻译目的和译文读者的英语思维方式和英文菜肴简介的文本特点,将原文所提供的大量信息进行选择性翻译:省译烘托气氛、过度修饰或重复的虚词,以及无关紧要的人名地名,增译知名历史人物和称谓的解释性文字,简译菜肴典故历史,调整文本结构等,使其在译文中发挥其相应的功能,实现预定的翻译目的。

论文目录

• 中文摘要
• Abstract
• Chapter 1 Introduction
• 1.1 Research Background
• 1.2 Rationale and Significance of the Present Study
• 1.3 Research Questions
• 1.4 Research Methodologies and Data Collection
• 1.5 Organization of the Thesis
• Chapter 2 Literature Review
• 2.1 Overview
• 2.2 Previous Studies on the English Translation of the Chinese Food Recipe
• 2.3 Summary
• Chapter 3 Theoretical Framework: a Functionalist Approach to Translation
• 3.1 Basic Concepts of the Functionalist Translation Approach
• 3.1.1 Skopos, Intention, and Function
• 3.1.2 Translation Brief
• 3.2 The Role of Source-text Analysis
• 3.2.1 The Factors of Source-text Analysis
• 3.3 A Top-down Functionalist Translation Procedure
• Chapter 4 Extratextual Factors of the Chinese and English Cuisine Introduction
• 4.1 Extratextual Factors of the Chinese Cuisine Introduction
• 4.2 Extratextual Factors of the English Cuisine Introduction
• 4.3 Comparison and Contrast of the Extratextual Factors of the Chinese and English Cuisine Introduction
• Chapter 5 Intratextual Factors of the Chinese and English Cuisine Introduction
• 5.1 Intratextual Factors of the Chinese Cuisine Introduction
• 5.2 The Intratextual Factors of the English Cuisine Introduction
• 5.3 Comparison and Contrast of the Intratextual Factors of the Chinese and English Cuisine Introduction
• Chapter 6 Translation Evaluation and Problems Exploring
• 6.1. Evaluation Standard of English Translation of Chinese Cuisine Introduction
• 6.2 Sample Evaluation
• 6.3 Problems of English Translation of Chinese Cuisine Introduction and Their Solutions
• Chapter 7 Conclusion
• 7.1 Summary
• 7.2 Limitations of the Present Study
• 7.3 Suggestions for Further Research
• Bibliography
• Acknowledgements
• Appendix: Sources of the English Data Collected
• Publication