功能主义理论和跨文化翻译视角下的中国菜名西译研究

发布时间：2018-06-04 09:01

本文选题：中国菜名 + 目的论　；参考：《北京外国语大学》2017年硕士论文

【摘要】：中国自古以来便有"民以食为天"的传统,而中国饮食文化经过历史的沉淀,可谓之博大精深。近年来,餐饮业作为我国的朝阳产业,在为我国的经济增长做出卓越的贡献的同时,也积极响应我国"产业走出去"的战略号召,走出国门,寻求海外传播与发展。《全球中餐发展形势报告2016》指出,"目前海外中餐馆已超过40万家,相对集中于欧美及东南亚国家,并呈现网络化、多样化、正宗化、跨界发展等新态势。"1这充分体现了中国餐饮在在海外正以蓬勃之势发展。在中国餐饮业走向世界,并在全球范围内发展壮大的过程中,语言差异依然是我国餐饮业在海外发展过程中绝对无法忽视的强大阻碍——它一方面阻碍着中国餐饮美食在海外的推广进程,限制了其经济效益的发挥,另一方面也严重影响了中国文化在世界范围内发挥出极致的作用。归根结底,语言差异问题也可以简化为中国菜名在海外推广的过程中,译者缺乏对该翻译行为目的和受众的准确认识,同时对海外文化了解并不深入,甚至对中华文化也缺乏系统全面的认识,再加上译者本身在翻译过程中对语言习惯上的差异顾及不够,这就导致中国菜名在其翻译的处理上,存在着诸多问题,要么用词晦涩难懂,要么信息在翻译过程中有所遗损,要么译语平白无趣,既没有传递出菜名背后所蕴含的文化信息,同时也未能达到受众的期待与审美,更有甚者,还会触及到受众国禁忌的文化硬伤。在这些错误包裹中的西译菜名,最终大大限制了中国餐饮业在海外传播的效率。本文将功能主义翻译理论和跨文化翻译理论相结合,同时以传播效果和传播目的作为最终的目标,探讨菜名西译中的处理策略,以期提供适切的翻译思路和译名的结构模式。第一章为中西饮食文化差异之原因及表现。本章将中西的"西"界定为西班牙语世界,探讨中西饮食文化差异产生的原因及背景,指出二者差异的具体表现(如饮食观念、社会文化价值、原料构成、烹饪手法、刀工、菜肴命名模式等等),为全文的分析提供背景支撑。第二章的理论框架主要源自于功能主义翻译理论和跨文化翻译理论,本章对这两大理论的起源、发展及主要观点进行阐述,着重将功能主义目的论的原理同跨文化翻译的最高目标相结合,提出中国菜肴翻译处理的过程中所应当遵循的原则。第三章的内容,首先是阐述菜名西译的现状及问题,提出译名规范的重要性及必要性;之后将菜肴命名分为纯写实型、纯写意型和写实写意混合型三大类,探讨处理的主要翻译策略,针对纯写实型菜名,针对不同的组合方式提出对应的直译策略;讨论纯写意菜名的翻译中,提出释译和音译加注的方法,并对其优劣进行分析说明;而对于写实写意混合型菜名,本文同样也作相应的分类处理,分别提出意译和音译加注的手段,指出在菜名西译的处理中,不应当拘泥于某一种固定策略,适切的做法应是将翻译策略的归化与异化两大类相结合,以期达到菜肴西语译名的信度和效度。本文试图在功能主义和跨文化翻译理论的指导下,对菜肴名称西译的处理方式进行研究,以期凸显"用标准且地道的目标语来传递出菜肴中所包含的基本信息和文化内涵"在翻译中的重要性。
[Abstract]:In recent years, the catering industry, as a sunrise industry in China, has made outstanding contributions to the economic growth of our country, and also actively responds to the strategic call of "going out of the industry" in China in recent years. The global Chinese food development situation report 2016> pointed out that "there are more than 40 thousands of Chinese restaurants overseas, relatively concentrated in Europe and the United States and Southeast Asia, and present a new trend of networking, diversification, Orthodox, and cross-border development." 1 this fully embodies the development of Chinese catering in the flourishing trend of overseas food and beverage industry in China. In the process of the world, and in the process of global development, the difference of language is still a strong obstacle that China's food and beverage industry can not ignore in the process of overseas development. On the one hand, it hinders the promotion process of Chinese food and beverage abroad, restricts its economic benefit, and on the other hand it seriously affects Chinese culture in the world. In the final analysis, in the final analysis, the problem of language differences can be simplified as the Chinese name of the Chinese cuisine in the process of overseas promotion, the translator is lack of accurate understanding of the purpose and audience of the translation behavior, at the same time, the understanding of the overseas culture is not deep, and even the Chinese language is lack of a systematic and comprehensive understanding, and the translator's book is added. In the process of translation, the differences in language habits are not enough, which leads to the existence of many problems in the process of translation of Chinese dishes, either obscure or obscure in words, or in the process of translation, or in the translation of the language, not to convey the cultural information behind the name of the vegetable, but at the same time fail to reach the same time. To the audience's expectation and aesthetics, more and more, it will also touch the cultural hard injury of the taboo of the audience country. In these wrong parcels, the name of the western translation dish, which finally greatly limits the efficiency of the Chinese catering industry in the overseas, combines the functionalist translation theory with the cross-cultural translation theory, and at the same time uses the communication effect and the purpose of communication as the purpose. The final goal is to discuss the processing strategies in the translation of vegetable names in order to provide appropriate translation ideas and structural patterns of translation. The first chapter is the reason and performance of the differences between Chinese and Western diet culture. This chapter defines western and Western "West" as a Spanish language world, explores the causes and background of the difference between Chinese and Western food culture, and points out the specific differences between the two. The theoretical framework of the second chapters is mainly derived from the functionalist and cross cultural translation theories. This chapter expounds the origin, development and main viewpoints of the two theories. The principle of functional skopos theory is combined with the highest goal of cross-cultural translation, and the principles that should be followed in the process of Chinese cuisine translation are put forward. The contents of the third chapter, first of all, are to elaborate the status and problems of the western translation of the dishes, and to put forward the importance and necessity of the standard of the translation of the names of the dishes, and then divide the dishes into pure realistic, pure and pure. The main translation strategies of freehand style and freehand freehand style are discussed in three major categories, the main translation strategies are dealt with, the corresponding translation strategies are put forward according to the different combination modes, and the methods of interpretation and transliteration are put forward in the translation of pure freehand style dishes, and their advantages and disadvantages are analyzed and analyzed. This article also makes the corresponding classification treatment, puts forward the means of free translation and transliteration, and points out that in the process of translating vegetable names, it is not necessary to adhere to a certain fixed strategy. The appropriate practice should be to combine the two categories of translation strategy and Foreignization in order to achieve the reliability and validity of the translation of dishes in the western language. Under the guidance of the theory of energetic and intercultural translation, the treatment of western translation of dishes is studied in order to highlight the importance of "using standard and authentic target language to convey the basic information and cultural connotations contained in the dishes" in translation.
【学位授予单位】：北京外国语大学
【学位级别】：硕士
【学位授予年份】：2017
【分类号】：H34

【参考文献】