| 杨琼,贾德江.从功能派翻译理论角度看《中文菜名英文译法》的归化[J].,2010,11(2):107-109 |
| 从功能派翻译理论角度看《中文菜名英文译法》的归化 |
| On the Dissimilation Translation Strategy in the Manual Book Entitled English Versions of Chinese Menu from the Perspective of Functionalism Theory |
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| DOI： |
| 中文关键词: 功能翻译理论 《中文菜名英文译法》 归化与异化 |
| English Keywords:functionalism theory the manual book entitled English Versions of Chinese Menu the dissimilation translation strategy and the naturalization translation strategy |
| Fund Project: |
| YANG Qiong/a> JIA De-jiang /a> |
| University of South China/a>;Hengyang 421001/a>;China |
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| 中文摘要: |
| 旨在服务北京2008年奥运会的《中文菜名英文译法》的正式出台,让许多流行在民间的良莠不齐的英译中式菜单有了统一、规范的英文名称。文章以功能翻译理论为指导,通过解读《中文菜名英文译法》的翻译原则：在英译中国菜名时,强调体现菜肴的原料和制做方法;解读翻译工作者在《中文菜名英文译法》翻译过程中主要采用的直译和意译翻译方法,从而探讨得出在翻译《中文菜名英文译法》过程中,翻译工作者主要采取了归化的翻译策略价值取向。 |
| English Summary: |
| Designed to serve Beijing 2008 Olympic Games,the manual book entitled English Versions of Chinese Menu has been officially published in 2008,which resulted in the unified and standard translation for Chinese menu.Based on the manual book and guided by functionalism theory,the author of this thesis has elaborated the value inclination of the dissimilation translation strategy by analyzing the basic translation principle which emphasizes the English version of Chinese menu should demonstrate Chinese dishes' r... |
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