从文化差异角度论中式菜谱英译

论文摘要

中国饮食文化博大精深,源远流长,在世界上久享盛誉。菜谱中林林总总的中式菜名,作为贯穿中国饮食文化历史的主线索,不仅反映了菜品的制作原料,烹制方法,创始人及发源地,而且还传递了菜肴的色,香,味,形。然而,纵观目前的中式菜谱翻译,不难发现菜谱翻译中最严重的错误,往往不是由于词语选择的缺陷,而是归结于错误的文化背景的假设。因此,本文将重点放在从文化差异角度对中式菜谱的英译做系统的研究。基于文化及翻译的相关理论,本文较为全面的总结了文化障碍对中式菜谱翻译的影响,并在此基础之上提出了中式菜谱英译需遵循的翻译方法:直译与意译。翻译者应根据菜式名称的文化内涵灵活的选择最佳翻译方法。总而言之,从文化差异角度对中式菜谱进行翻译研究将起到促进各民族文化,特别是饮食文化之间的交流。

论文目录

• Acknowledgements
• 摘要
• Abstract
• Chapter 1 Introduction
• Chapter 2 Culture,Translation and Menu Translation
• 2.1 On Culture and Translation
• 2.1.1 Definitions and Features of Culture
• 2.1.2 Relationship between Culture and Translation
• 2.2 Cuisine Culture and Menu Translation
• 2.2.1 Cuisine Culture
• 2.2.2 Differences in Cuisine Culture
• 2.2.3 Menu Translation
• Chapter 3 Cultural Differences and Their Impacts on Chinese Menu Translation
• 3.1 Differences from Lexical Perspective
• 3.1.1 Cultural Zero of Equivalent Word
• 3.1.2 Cultural Conflict in Semantic Association
• 3.2 Differences in Cultural Background
• 3.2.1 Region
• 3.2.2 Religious Belief and National Psychology
• 3.2.3 Custom
• Chapter 4 Chinese Menu Translation and Its Strategies
• 4.1 The Choice of Translation Strategies
• 4.2 Literal Translation
• 4.2.1 Dish Names without Cookeries
• 4.2.2 Dish Names Concerning Cookeries
• 4.2.3 Dish Names Concerning Cultural Background
• 4.3 Free Translation
• 4.3.1 Dish Names Concerning Chinese Local Jargon
• 4.3.2 Dish Names Concerning Chinese Medicinal Foods
• 4.3.3 Dish Names Concerning Chinese Legends or Poems
• 4.4 Literal Translation plus Free Translation
• Chapter 5 Conclusion
• Works Cited
• 攻读硕士学位期间发表的论文和取得的科研成果