| 中餐菜谱的翻译原则 |
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| 引用本文： | 吴洁.中餐菜谱的翻译原则[J].白城师范学院学报,2009(2). |
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| 作者姓名： | 吴洁 |
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| 作者单位： | 广西财经学院外语系; |
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| 摘 要： | 在中外交流中,中华饮食文化扮演着越来越重要的角色。但由于各国餐饮和文化的巨大差异,翻译中文菜名并不是件容易的事情。笔者从中餐菜名入手,结合翻译目的论,提出了中餐菜谱英语翻译中的一些问题和应遵循的求实、简洁、音译和增补等基本原则。
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| 关 键 词： | 中国菜肴 翻译目的 英译原则 |
The Translation Principles in Chinese Cuisine |
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| WU Jie.The Translation Principles in Chinese Cuisine[J].Journal of Baicheng Normal College,2009(2). |
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| Authors: | WU Jie |
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| Institution: | Foreign Language Department;Guangxi Financial and Economic University;Guangxi;Nangning 530003;China |
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| Abstract: | In the communication between China and other countries,China food culture is playing a significant role.But because of different cultures in the world translation of Chinese cuisine courses is not easy.Based on the purpose translation theory,this paper mainly discusses the basic principles such as faithfulness,concision,transliteration and supplement in translating Chinese cuisine courses into English. |
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| Keywords: | Chinese cuisine purpose theory translation principle |
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