芜湖美食编译实践报告

发布时间：2018-07-10 04:20

本文选题：芜湖美食 + 编译　；参考：《安徽师范大学》2017年硕士论文

【摘要】：本文是笔者对芜湖美食进行编译的实践报告。为实现翻译实践更有效的跨文化交际和服务功能,笔者尝试将翻译任务从语言服务的末端移置前端:从原文本的选择和编辑开始。笔者从芜湖旅游资讯网摘录当地美食内容,经过信息审校、删选、补充和重新编排,对初选文本二次编辑,确立了原文本。随后,结合美食外宣文本的交际性和自身特色,以彼得·纽马克的交际翻译理论为指导进行了该实践的翻译,针对问题提出对策,并进行总结。本论文共分为五章,并附录翻译实践的术语表总结。第一章为翻译实践概述,主要介绍翻译实践背景、实践内容、实践目标以及实践意义。第二章介绍笔者对原文本的重新编辑以及采取的具体编辑手段。第三章介绍了本次翻译的四大重难点:诸如菜名、餐馆名等中国特色的专有名词的翻译,美食类配料、调味品、炊具等专业名词的翻译,美食做法和口感描述的翻译以及文化差异的处理。并根据本次翻译的目的及纽马克交际性翻译理论的原则,给予相应的翻译策略:拼音加注解译法、使用相似文本、建立专业术语库、收集平行文本和文化过滤。第四章介绍了笔者在译文初稿确定以后,在译文质检环节中,列举自己所采用的校对手段以及校对辅助工具的应用。第五章总结了笔者对于地方美食编译的翻译经验和建议,希望对相关翻译实践有一定启示作用。附录的术语表总结,其中包括本次翻译实践收录的配料名称中英文对照表、烹饪做法中英文对照表、火候大小表达的中英文对照表、炊具中英文对照表、口感形容中英文对照表以及营养价值中英文对照表。以期供后续美食英译作参考。
[Abstract]:This paper is a practical report on the compilation of Wuhu cuisine. In order to achieve a more effective cross-cultural communication and service function in translation practice, the author attempts to shift the translation task from the end of the language service to the front end, starting with the selection and editing of the original text. The author extracts the local food content from Wuhu Tourism Information Network, after the information revises, deletes, supplements and rearranges the primary text, and establishes the original text. Then, based on Peter Newmark's communicative translation theory, the author combines the communicative nature and characteristics of the texts of the foreign propaganda of gourmet food, and puts forward some countermeasures to solve the problems and sums up the translation practice in the light of Peter Newmark's communicative translation theory. This thesis is divided into five chapters and the glossary of translation practice is appended. Chapter one is an overview of translation practice, which mainly introduces the background, content, goal and significance of translation practice. The second chapter introduces the author's reediting of the original text and the specific editing methods. The third chapter introduces the four major difficulties in this translation: translation of proper nouns with Chinese characteristics, such as dish name, restaurant name, food ingredients, seasoning, cooking utensils, etc. Translation of food practices and mouthfeel descriptions and handling of cultural differences. According to the purpose of this translation and the principles of Newmark's communicative translation theory, the corresponding translation strategies are given: Pinyin annotation interpretation, the use of similar texts, the establishment of a database of technical terms, the collection of parallel texts and cultural filtering. Chapter four introduces the author's application of proofreading tools and proofreading aids in the process of translation quality inspection after the first draft of translation is confirmed. Chapter five summarizes the author's experience and suggestions on the translation of local gourmet food, hoping to provide some enlightenment to the translation practice. A summary of the glossary in the appendix, including the Chinese and English comparison tables of the names of ingredients collected in this translation practice, the Chinese and English comparison tables of cooking practices, the Chinese and English comparison tables of heat and heat expression, the Chinese and English comparison tables of cooking utensils, Mouthfeel describes the Chinese and English comparison table and nutritional value in Chinese and English comparison table. In order to provide a reference for the follow-up English translation of gourmet food.
【学位授予单位】：安徽师范大学
【学位级别】：硕士
【学位授予年份】：2017
【分类号】：H315.9

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