中式菜名翻譯論文：中式菜名翻譯 翻譯模式 翻譯貼切度 跨文化交際

1、 中式菜名翻譯論文：中式菜名漢譯英翻譯模式與貼切度的實(shí)證研究【中文摘要】飲食與文化息息相關(guān),密不可分。隨著越來(lái)越多的國(guó)際友人踏上中國(guó)這塊古老的土地,菜單作為不同文化之間的“傳遞帶”,已成為外國(guó)友人能夠品嘗到中國(guó)菜肴,了解中國(guó)文化的敲門磚。所以如何保證菜單翻譯的質(zhì)量已成為跨文化交際和翻譯領(lǐng)域里的一項(xiàng)重要研究課題。英語(yǔ)作為國(guó)際通用語(yǔ)已經(jīng)成為菜單翻譯的首選語(yǔ)言,它能夠有效地幫助大多數(shù)外國(guó)友人點(diǎn)餐和了解中國(guó)文化。然而,國(guó)內(nèi)諸多飯店在面對(duì)外國(guó)游客時(shí),或者拿不出英文菜單,或者是給客人提供了一份翻譯的五花多門的菜單。由于長(zhǎng)期以來(lái)中國(guó)菜肴沒有統(tǒng)一的翻譯標(biāo)準(zhǔn),一菜多譯、錯(cuò)譯、誤譯的菜單比比皆是。如常見的一道中國(guó)

2、名菜“紅燒獅子頭”在有的菜單中被譯成“紅色的燃燒的獅子頭”,或“燃燒的獅子頭”；另一道菜肴“虎皮尖椒”則被翻譯成“披著虎皮的辣椒”；還有國(guó)人熟知的“狗不理包子”卻被翻譯成“狗也不靠近”；更令人好笑的是菜肴“童子雞”被翻譯成了“沒有性生活的雞”。近年來(lái),中國(guó)菜肴漢譯英翻譯中的諸多混亂問題已經(jīng)引起國(guó)內(nèi)相關(guān)行業(yè)的注意,諸多專家學(xué)者的相關(guān)研究發(fā)現(xiàn)中國(guó)菜肴的命名方式總體上可分為八種,分別為以原料、加工形狀和烹調(diào)方法命名；以比喻命名；以菜肴原初揚(yáng)名地域命名；以歷史人物命名；以吉祥話命名；.【英文摘要】chinese cuisine and chinese culture are inseparable.

3、as many foreigners come to visit china each day, the menus with other language than only the chinese has become a necessity for the eaters and suppliers, so the quality of the translation has become an important issue in the practice of the cross-culture communication and the study of translation fi

4、eld. however, as english is an international language used all over the world, menus with english translation is the first choice in helping the majority peopl.【關(guān)鍵詞】中式菜名翻譯 翻譯模式 翻譯貼切度 跨文化交際【英文關(guān)鍵詞】chinese-english menu translation translation models correlative translation intercultural communication e

5、ffectiveness【目錄】中式菜名漢譯英翻譯模式與貼切度的實(shí)證研究abstract4-6摘要7-12chapter one introduction12-181.1 statement of the purpose12-131.2 historical background of the problem13-151.3 significance of the research15-161.4 definition of the terms16-18chapter two literature review18-322.1 differences in chinese and wester

6、n culinary cultures18-222.1.1 cultural differences18-212.1.2 naming differences21-222.2 new marks correlative translation theory22-232.3 chinese-english menu translation models23-312.4 deficiencies in chinese-english menu translation31-32chapter three research design32-413.1 goals and hypothesis32-3

7、33.2 subjects333.3 instruments33-393.4 procedure39-403.5 data collection40-41chapter four results and discussion41-614.1 embarrassment experiences41-424.2 correlative translation effects42-444.3 effectiveness of six translation models44-474.4 correlative translation of the eight naming ways47-614.4.

8、1 ingredient-cooking method-cutting dish name49-504.4.2 metaphor dish name50-524.4.3 place-ingredient dish name52-534.4.4 person-ingredient dish name534.4.5 local-legend dish name53-574.4.6 auspicious words dish name57-584.4.7 number-substitution dish name584.4.8 foreigner-accepted and local-specials dish name58-61chapter five conclusion61-665.1 major findings61-625.2 implications of the study62-63