《扶桑》的“小说味”英译研究

发布时间：2018-03-07 10:03

本文选题：严歌苓　切入点：扶桑　出处：《华东师范大学》2017年硕士论文　论文类型：学位论文

【摘要】："诗味"是中国古典诗论中的重要概念,受此启发,本文提出了"小说味"这一概念。在这一全新研究视角下对《扶桑》及其英译本展开具体研究,通过三个层面探讨原作中独特的"小说味",考察译者对"小说味"的关注及其在译文中的传递效果。第一章着重关注扶桑的笑,该意象贯穿小说始终,具有丰富的内涵与韵味。译者在译文中多采取归化的翻译策略减少阅读障碍,但原文中某些意象在译文中未能得到保留,损害了原作小说味的传递。第二章着重关注作品中的色彩,探讨红、白、黑这三种色彩的深刻隐喻内涵。译者采取了不同的翻译策略,对于较为抽象的表达,多通过增加意象使之具体化,利于译文读者理解与品味原文的小说味;但对于具有隐喻意义的表达,未能予以充分关注并准确揭示其隐喻意义。第三章着重关注作品的语言艺术,从人物语言与叙述语言两方面分析作品的独特语言魅力。译者对原文中小人物带有土气的语言进行了筛选与过滤,对叙述语言中富有诗味的比喻也存在漏译省译,有损于原文丰富的小说味的传递。本文认为,译者在翻译小说作品的过程中,只有更充分地关注并仔细体会"小说味",尽可能做到译味,才能将原作的风貌更完满地呈现给译文读者,才能创造出真正成功的译作。
[Abstract]:"poetic taste" is an important concept in Chinese classical poetry theory. Inspired by this, this paper puts forward the concept of "novel taste". From this new perspective, the author makes a concrete study of Fusang and its English translation. This paper probes into the unique "novel flavor" in the original novel from three aspects, and examines the translator's concern for "novel taste" and its transmission effect in the translation. Chapter one focuses on the laughter of Fusang, which runs through the novel. The translator adopts the domestication strategy to reduce the reading barrier in the target text, but some images in the original text can not be preserved in the target text. The second chapter focuses on the color in the novel, and probes into the profound metaphorical connotations of the three colors: red, white and black. The translator adopts different translation strategies for the more abstract expression. It is helpful for the readers to understand and savor the novel flavor of the original text, but for the metaphorical expression, it is helpful for the readers to understand and savor the novel flavor of the original text. The third chapter focuses on the linguistic art of the works. This paper analyzes the unique linguistic charm of the works from the aspects of character language and narrative language. The translator screens and filters the vernacular language of the minor in the original text, and also omits the translation of poetic metaphors in the narrative language. This paper argues that in the process of translating novel works, translators should pay more attention to and understand the "novel taste" more fully, and try to translate the novel flavor as much as possible. Only by presenting the original style to the target readers more perfectly can we create a truly successful translation.
【学位授予单位】：华东师范大学
【学位级别】：硕士
【学位授予年份】：2017
【分类号】：I046;H315.9

【参考文献】