岳好平,宗丹.多维转换论视域下茶加工工艺英译探究[J].,2022,(1):109-114
多维转换论视域下茶加工工艺英译探究
On English Translation of Tea Processing Based on Adaptive Transformation
投稿时间:2021-12-09  
DOI:
中文关键词:  多维转换论  语言维  文化维  交际维  茶加工工艺英译
English Keywords:adaptive transformation from different dimensions  linguistic dimension  cultural dimension  communicative dimension  tea processing translation
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作者单位
岳好平 湖南农业大学 人文与外语学院,湖南 长沙 410128 
宗丹 湖南农业大学 人文与外语学院,湖南 长沙 410128 
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中文摘要:
      “多维转换论”是生态翻译学中一个重要的翻译理论,强调译文、译者和生态环境的整体性,译者从语言、文化和交际“三维”出发,在译文生态环境中进行多维度的适应与选择。茶加工工艺文本语言结构复杂、文化内涵丰富,英译难度较大。文章从多维转换论视角出发对茶加工工艺英译进行分析,结合三个维度探讨茶加工工艺英译的难点,从而进一步探究语言维、文化维和交际维角度的适应性选择转换,更好地完成茶加工工艺英译。
English Summary:
      Adaptive transformation from different dimensions” is an important aspect in Eco-translatology.It emphasizes the integrity among translation,translator and translation ecological environment.From linguistic dimension,cultural dimension and communicative dimension,the translator makes adaptation and selection in the ecological translation environment.And the tea processing texts are characterized by complicated language structure and rich cultural connotation,resulting in great difficulty in translation.Therefore,this article aims at using adaptive transformation from the three main dimensions,namely linguistic dimension,cultural dimension and communicative dimension,to analyze the difficulties in tea processing translation and further explore the adaptive transformation in these texts,so as to better complete the English translation of tea processing texts.
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