| 中国菜名的特点与文化可译性实践 |
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| 引用本文： | 朱莉.中国菜名的特点与文化可译性实践[J].宁波大学学报(人文科学版),2011,24(4):64-67. |
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| 作者姓名： | 朱莉 |
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| 作者单位： | 宁波大学国际交流学院,浙江宁波,315211 |
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| 基金项目： | 2010年浙江省社科联社科普及课题 |
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| 摘 要： | 中国菜名的翻译研究,具有较高的理论研究意义和实践操作价值。文章从菜名的文本结构和设计特点出发,考察中国菜名所蕴涵的特征。从而,通过汉英民族之间的文化关系,即文化共通、文化错位和文化空缺三个表征,探讨中国菜名的可译性与翻译方法的选择。
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| 关 键 词： | 中国菜 文化 翻译 可译性 |
The Characteristics of Chinese Dish Names and their Translatability |
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| ZHU Li.The Characteristics of Chinese Dish Names and their Translatability[J].Journal of Ningbo University(Liberal Arts Edition),2011,24(4):64-67. |
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| Authors: | ZHU Li |
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| Institution: | ZHU Li(International College,Ningbo University,Ningbo315211,China) |
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| Abstract: | The research on Chinese dish name translation is of great value in theory and practice.This article studies the characteristics of Chinese dish names in the perspective of their text and structure.With an analysis of the three aspects of the source and the target cultures,namely,cultural similarity,cultural disposition and cultural vacancy,this article further discusses the question of cultural translatability as well as the methodology in Chinese dish name translation. |
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| Keywords: | Chinese dish culture translation translatability |
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