| 论“韵味”作为文学翻译标准 |
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| 引用本文： | 刘金丽,李岚.论“韵味”作为文学翻译标准[J].东北师大学报(哲学社会科学版),2009(4). |
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| 作者姓名： | 刘金丽 李岚 |
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| 作者单位： | 1. 东北师范大学,外国语学院,吉林,长春,130024
2. 吉林大学,公共外语教育学院,吉林,长春,130012 |
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| 摘 要： | "韵味"说融会"神似"、"化境"二说,符合中国美学以"味"为"美"的特征,集中体现了华夏民族的审美理想,也是对译文读者的关注,同时又将作者、译者和读者统一到翻译活动中来,以利于整体考察文学翻译活动的全过程.因此,"韵味"说作为翻译美学的标准,具有理论和实践意义,也为翻译实践指出了努力方向.
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| 关 键 词： | 文学翻译 标准 韵味 |
On Literary Translation Criterion from a New Prospective |
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| LIU Jin-li,LI Lan.On Literary Translation Criterion from a New Prospective[J].Journal of Northeast Normal University(Social Science),2009(4). |
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| Authors: | LIU Jin-li LI Lan |
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| Institution: | LIU Jin-li1,LI Lan2(1.School of Foreign Languages,Northeast Normal University,Changchun 130024,China,2.School of Foreign Language Teaching,Jilin University,Changchun 130012,China) |
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| Abstract: | This thesis,on aesthetic flavor as a criterion of literary translation,holds that the theory,in line with the Chinese aesthetics which takes flavor as the classical feature of literary beauty,accommodates closeness in spirit as well as sublimation.Therefore,aesthetic flavor as a criterion from the viewpoint of translation aesthetics has significance in theory and directive value in practice. |
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| Keywords: | literary translation criterion aesthetic flavor |
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