维汉基本味觉词对比与翻译研究

发布时间：2018-01-20 22:53

本文关键词： 维吾尔语汉语味觉词维汉翻译研究　出处：《喀什大学》2017年硕士论文　论文类型：学位论文

【摘要】：味觉词在我们日常生活交流中的使用频率比较高,起初它是专门用来表示味觉词汇的同人们的生理反应密切相关。伴随着味觉词语义的不断发展和丰富,它与人们的心理感受、情感精神等诸多方面也逐步建立起了一定的联系。不得不说它是词汇系统中的重要组成部分之一,尽管数量有限,但可以广泛运用到各种体裁的著作之中,另外除了我们所熟知的味觉词的基本意义以外,还包含着各种引申义和隐喻义。本文笔者在结合各类词汇学家的研究理论基础之上,尝试对照运用丰富的维汉语著作为语料,归纳出两种语言中出现的味觉词的构词方式和语义方面的区别,并对其进行深层次的对比剖析。本文主要着眼点为“酸、甜、苦、辣、咸”五种基本味觉词的翻译研究状况、方法以及其本身的词汇意义、构词法、语义比较、文化等等角度来探究维汉味觉词的基本情况。本文共由四个部分组成,第一部分主要概述了本文的选题意义、研究思路和方法以及维汉语味觉词的研究现状。第二部分主要通过味觉这类词对其进行了界定和分类,对维语及汉语中的基本味觉词“酸(???????)、甜(??????)、苦(??????)、辣(??????)、咸(??????)”在字典和各种语言环境中的不同意义进行对比分析并详细地罗列了维、汉语五个基本味觉词的构词法方式;本文最核心的部分就是第三、第四部分,此部分是从文化层面和语义对维汉语中味觉词的翻译方法、技巧进行分析和比较,在对比中找出两种语言中基本味觉词所隐藏的文化义、引申义,归纳出两个民族在历史文化形成过程中特殊的思维方式和语言习惯,尝试从较为细微的视角对“酸、甜、苦、辣、咸”这几种维汉味觉词有一个全新的认知,在此过程中归纳出它们在构词法、语义、文化及隐喻认知等方面的差异性,希望能以此启发相关的维汉词汇教学、翻译的研究。本文以维汉两种语言中的味觉词作为研究对象,探讨和分析两种语言中味觉词的差异,进而挖掘与味觉词相关联的文化义及思维认知,探究隐藏在背后的词汇差异、语义差异、饮食文化差异和民族心理差异等来源。进而深入探讨维汉两种语言里的基本味觉词汇,从而达到“精而准”的翻译目的,使译文读者更深刻的领会关于味觉词的语义,做到关于维汉味觉词的翻译能够一一对应。并对维汉味觉词翻译过程中所出现的文化义、引申义、深层意义运用翻译理论进行合理的分析,从而达到双语共赢。
[Abstract]:The use of taste words in our daily life communication is relatively high. At first, it is used to express taste words is closely related to people's physiological reactions, with the development and enrichment of the meaning of taste words. It is one of the most important parts of the lexical system, even though it is limited in number, and it has gradually established a certain connection with people's psychological feelings, emotional spirit, and many other aspects, and it must be said that it is one of the most important parts of the lexical system. But it can be widely used in various genres, in addition to the basic meaning of taste words that we know well. It also contains various semantic and metaphorical meanings. On the basis of the theories of lexicologists, the author tries to use the abundant Uygur Chinese as the corpus. This paper sums up the differences of word formation and semantics of taste words in the two languages, and makes a deep comparative analysis of them. The main focus of this paper is "sour, sweet, bitter and spicy." The present situation, methods and lexical meaning, word-formation, semantic comparison and culture of the five basic taste words are discussed in this paper, which is composed of four parts. The first part summarizes the significance of the topic, research ideas and methods, as well as the current situation of Uygur Chinese taste words. The second part defines and classifies taste words. In Uygur and Chinese, the basic taste word "sour?" ? ? ? ? ? ? Sweet? ? ? ? ? ? Bitter, bitter? ? ? ? ? ? Hot, hot? ? ? ? ? ? Pao, salted? ? ? ? ? ? The different meanings in dictionaries and various language environments are compared and analyzed in detail, and the ways of word-formation of the five basic taste words in Chinese are listed in detail. The core part of this paper is the third part, part 4th, this part is to analyze and compare the translation methods and skills of taste words in Uygur Chinese from the cultural level and semantic level. In contrast, we find out the cultural meaning hidden by the basic taste words in the two languages, quote the meaning, and sum up the special way of thinking and language habits of the two nationalities in the process of historical and cultural formation. This paper tries to have a new cognition of "sour, sweet, bitter, spicy, salty" from a more subtle angle of view. In the process, we conclude that they are word-formation and semantics. The differences in cultural and metaphorical cognition are expected to enlighten the study of Uighur vocabulary teaching and translation. This paper probes into and analyzes the differences of taste words in the two languages, and then excavates the cultural meaning and thinking cognition associated with taste words, and probes into the lexical differences and semantic differences hidden behind them. In order to achieve the goal of "fine and accurate" translation, the basic taste vocabulary in Uygur and Chinese languages is discussed from the sources of dietetic cultural differences and national psychological differences. So that the target readers can understand the meaning of taste words more deeply, so that the translation of Uighur and Chinese taste words can correspond one by one, and the cultural meaning of Uighur and Chinese taste words in the process of translation can be explained. Translation theory is used to analyze the deep meaning in order to achieve a win-win situation in both languages.
【学位授予单位】：喀什大学
【学位级别】：硕士
【学位授予年份】：2017
【分类号】：H215

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