汉族菜肴和小吃名称的汉维翻译研究

发布时间：2018-05-20 11:58

本文选题：汉族 + 菜肴　；参考：《新疆师范大学》2013年硕士论文

【摘要】：随着社会的进步、经济的发展，在新疆以维吾尔族为代表的少数民族和汉族之间的经济和文化生活交流越来越紧密，饮食文化的交流就是其中之一。维吾尔族除了自己的传统饮食之外，还汲取了汉族饮食文化的精华，利用各种汉族烹调方法和原料创造出具有民族特色的菜肴，丰富了本民族的饮食文化生活。但是在将汉族菜肴和小吃名称翻译成维吾尔语的过程中存在很多问题，采用的翻译方法也各有利弊。本文正是通过对大量的实例进行研究，发现了所采用的翻译方法的利弊所在，指出了翻译中存在的问题，并且提出了提高汉族菜肴和小吃名称汉译维翻译质量的有效策略，以此引起人们的关注和思考，从而进一步完善汉族菜肴名称的维吾尔语翻译，促进民汉之间的饮食文化交流。
[Abstract]:With the progress of society and the development of economy, the economic and cultural exchanges between the ethnic minorities and the Han nationality in Xinjiang, represented by Uygur nationality, are getting closer and closer, and the exchange of food and culture is one of them. In addition to their own traditional diet, Uygur also draw on the essence of the Han diet culture, using various Han cooking methods and raw materials to create dishes with national characteristics, enriched the national diet culture life. However, there are many problems in translating the names of Chinese dishes and snacks into Uygur, and the translation methods have their own advantages and disadvantages. Through the study of a large number of examples, this paper finds out the advantages and disadvantages of the translation methods used, points out the problems in translation, and puts forward effective strategies to improve the translation quality of Chinese cuisine and snack names. In order to arouse people's attention and thinking, and further improve the Uygur translation of the names of Han dishes, promote the cultural exchange between the people and the Han.
【学位授予单位】：新疆师范大学
【学位级别】：硕士
【学位授予年份】：2013
【分类号】：H215

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