飲食文化翻譯(上網(wǎng))

第五單元

飲食文化翻譯

Unit5TranslationofCateringCulture

5.1語篇類型、功能與翻譯目的TextType,FuntionandSkopos

“信息＋鼓動(dòng)類”informativeplusvocative

普通組合型ordinarytype(namesgivenaccordingtospecificingredientsandwaysofpreparation)文化型culturaltype(fancynamesculturallyassociated)功能:增進(jìn)食欲，吃出雅趣addtothefunofeating

翻譯目的：幫助外國友人了解中國的飲食文化，按照其接受習(xí)慣，讓譯名起到令其開胃愛吃、同時(shí)對中國飲食文化產(chǎn)生興趣的目的SpreadandpromoteChinesecateringcultureandChinesedishes5.2漢英飲食文化的差異及翻譯原則味精

gourmetpowderm.s.g(monosodiumglutamate谷氨酸一納)gourmet美食家；gourmand貪嘴的人Agourmandisapersonwhoenjoyseatinganddrinkinginlargeamounts;aformalword,usedshowingdisapproval

“ButtherearemanykindsofexoticingredientsinChinesecooking,includingbears’paws,thetonguesofsmallbirds,andvariouspartsofentrailswhich,intheWest,wouldbethrownaway.ItissaidthatthereasonforthisisthepersistentshortageofmeatinChinasinceveryearlytimes:thishasmadetheChinesecooksmoreinventiveinusingthemostunlikelymaterials.”菜名翻譯的首要原則:“達(dá)意”principle:intelligibilityandcomprehensibility;retainculturalfeatureswhenitispossible

5.3翻譯要點(diǎn)Keypoints5.3.1直譯literalrendering

主要烹調(diào)方法：majorwaysofcooking

水煮的poached;boiled涮的instantboiled白灼的scalded煎、炸的deepfried炒、爆的sautéed(quickfried,stirfried)；wokcooked燉、煨的simmered鹵、醬的spiced蒸的steamed烤的roast主要刀法：majorwaysofslicing

切片sliced切絲shredded切丁diced主要調(diào)料、口味majorflavors

香酥crisp麻辣spicy;peppery;chili;hot紅燒inbrownsauce魚香flavoredwithfishsauce;withspicyandsoursauce糖醋sweetandsour備料手段majorwaysofpreparation

去骨boned腌制pickled剝皮skinned包餡stuffedwith;with…stuffing

寫實(shí)型或普通組合型菜名use“with”or“and”tolinkthemainingredientwithwaysofcooking/flavor

鹵肉飯Braisedporkrice蝦仁海參Shrimpsandseacucumber白灼蝦Scaldedprawns紅悶豆腐BraisedTofu/BeanCurd酸菜扣肉Friedandsteamedporkwithpickles松仁玉米Sweetcornandpinenuts蛋炒飯F(tuán)riedricewitheggs5.3.2釋義paraphrase

百花酥雞Crispchicken翡翠蝦仁Stir-friedshrimpswithgreenpeas青龍過海Vegetablesoup芙蓉蝦仁Shrimpswitheggwhite步步登高Friedspareribswithbambooshoots文字濃縮、帶簡稱的菜名:炒三鮮Friedpork,mushroomandbambooshoots京醬肉絲SautéedshreddedporkwithbeansauceofBeijingstyle5.3.3語用轉(zhuǎn)換Pragmaticconversion

拌黃瓜Cucumbersalad肉松Baconshreds避免文化替代火鍋?Hotpotchafingdish;Chinesehotpot5.3.4直譯加背景解釋Literalreanderingwithexplanation

佛跳墻

Buddha-Jumps-Over-the-Wall(ThisisFujian’sNumber1specialdish,carefullypreparedwithshark’sfin,abaloneandmorethan20otheringredients.ThisdeliciousdishissotemptingthatevenaBuddhawillgiveuphissutraandjumpoverthewallforatasteofthisirresistibledish)

5.3.5改寫Adaptation

臭豆腐×stinkytofu或smellybean-curdpleasantlypungentbean-curd/tofu

土筍凍×seawormjelliedTusun,akindofseafood木耳×ediblefungus白木耳silvermushroom黑木耳blackmushroom;Jew’sear5.4譯例分析Casestudies菜譜

1.八彩迎嘉賓

AssortedColdAppetizers/Dishes2櫻桃雪哈膏

SnowWhiteJellywithCherry3三味火焰活蝦PrawnsinFlame

12糖醋荔枝鰻SweetandSourFreshwaterEelintheShapeofLichee13碧綠扒雙冬SauteedMushroomandBambooShootswithGreens14即位福州風(fēng)味LocalDelicaciesofFuzhou(wontonofFuzhoustyleandfishballsoup)15龍須炒韭花SauteedCuttlefishSliceswithChiveSprouts16美點(diǎn)雙輝、時(shí)