目的论视角下中式菜肴简介英译的翻译报告
发布时间：2018-07-18 17:03
【摘要】：随着中国对外开放的深入,越来越多的外籍游客到中国来旅游、经商、学习、生活,切身感受中国的文化和习俗。饮食文化是中国传统文化的重要组成部分,吸引着无数外国游客来到中国。目前,我国有关中式菜肴的翻译主要集中在菜肴名称上。为了更好地推广和传播中国饮食文化,做好中式菜肴简介文本的英文翻译刻不容缓。本项目选取北京市政府信息办外宣杂志《Beijing》中“饕餮北京”专栏的文章,旨在研究中式菜肴简介文本的英文翻译,即食材、菜肴的做法、菜名的来源、背后的历史故事等介绍性文字的翻译,帮助外文读者深入直观地了解中国饮食文化。本文以汉斯·弗米尔的目的论作为理论指导,对中式菜肴简介文本进行研究,发现其特点;并根据翻译是在“目的语情境中为某种目的及目的受众而产生的语篇”的翻译理论,提出中式菜肴简介英译的翻译策略,如删译、增译、改译等,使其在译入语中发挥其相应的功能,实现其预定的翻译目的。本翻译报告一共五个部分:第一部分为任务描述,主要阐述了本次翻译项目的背景和意义,同时对所选翻译文本的语言特点进行了分析。第二部分是任务过程,描述了翻译项目的译前准备和翻译过程。第三部分是理论基础,介绍了目的论的研究背景及其指导意义。第四部分是文本分析与案例研究,通过实例说明如何运用目的论来指导中式菜肴简介的翻译,并提出相应的翻译策略。第五部分是实践总结,对本次翻译项目进行了一次总结,同时也陈述了翻译以及报告撰写过程中遇到的困难和挑战、不足之处和仍待解决的问题。
[Abstract]:With the deepening of China's opening to the outside world, more and more foreign tourists come to China to visit, do business, study, live, and experience Chinese culture and customs. Food culture is an important part of Chinese traditional culture, attracting countless foreign tourists to China. At present, the translation of Chinese dishes in China mainly focuses on dish names. In order to popularize and spread the Chinese food culture, it is urgent to translate the Chinese cuisine in English. This project selects the article of "gluttonous Beijing" column in Beijing, the Beijing government information office foreign propaganda magazine, aims to study the English translation of the brief text of Chinese cuisine, that is, the ingredients, the practice of dishes, and the origin of dish names. The translation of historical stories and other introductory words helps foreign readers to understand Chinese food culture intuitively. Under the guidance of Hans Vermeer's Skopos Theory, this paper makes a study of the Chinese cuisine text and finds its characteristics, and according to the translation theory, which is produced in the context of the target language for a certain purpose and the target audience. This paper puts forward some translation strategies, such as deleting, adding and modifying Chinese dishes, so that they can play their corresponding functions in the target language and achieve their intended translation purpose. This translation report consists of five parts: the first part is the task description, which mainly explains the background and significance of the translation project, and analyzes the linguistic characteristics of the selected translated text. The second part is the task process, which describes the pre-translation preparation and translation process. The third part is the theoretical basis, introducing the research background of teleology and its guiding significance. The fourth part is text analysis and case study. It illustrates how to use Skopos Theory to guide the translation of Chinese cuisine and puts forward corresponding translation strategies. The fifth part is a summary of the translation project. At the same time, it states the difficulties and challenges encountered in translation and the writing of the report, the shortcomings and the problems that remain to be solved.
【学位授予单位】：宁波大学
【学位级别】：硕士
【学位授予年份】：2017
【分类号】：H315.9
本文编号：2132567
[Abstract]:With the deepening of China's opening to the outside world, more and more foreign tourists come to China to visit, do business, study, live, and experience Chinese culture and customs. Food culture is an important part of Chinese traditional culture, attracting countless foreign tourists to China. At present, the translation of Chinese dishes in China mainly focuses on dish names. In order to popularize and spread the Chinese food culture, it is urgent to translate the Chinese cuisine in English. This project selects the article of "gluttonous Beijing" column in Beijing, the Beijing government information office foreign propaganda magazine, aims to study the English translation of the brief text of Chinese cuisine, that is, the ingredients, the practice of dishes, and the origin of dish names. The translation of historical stories and other introductory words helps foreign readers to understand Chinese food culture intuitively. Under the guidance of Hans Vermeer's Skopos Theory, this paper makes a study of the Chinese cuisine text and finds its characteristics, and according to the translation theory, which is produced in the context of the target language for a certain purpose and the target audience. This paper puts forward some translation strategies, such as deleting, adding and modifying Chinese dishes, so that they can play their corresponding functions in the target language and achieve their intended translation purpose. This translation report consists of five parts: the first part is the task description, which mainly explains the background and significance of the translation project, and analyzes the linguistic characteristics of the selected translated text. The second part is the task process, which describes the pre-translation preparation and translation process. The third part is the theoretical basis, introducing the research background of teleology and its guiding significance. The fourth part is text analysis and case study. It illustrates how to use Skopos Theory to guide the translation of Chinese cuisine and puts forward corresponding translation strategies. The fifth part is a summary of the translation project. At the same time, it states the difficulties and challenges encountered in translation and the writing of the report, the shortcomings and the problems that remain to be solved.
【学位授予单位】：宁波大学
【学位级别】：硕士
【学位授予年份】：2017
【分类号】：H315.9
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