| 中国菜名语词描写功能与翻译 |
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| 引用本文： | 林红. 中国菜名语词描写功能与翻译[J]. 成都理工大学学报(社会科学版), 2011, 0(6): 91-96 |
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| 作者姓名： | 林红 |
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| 作者单位： | 成都理工大学外国语学院; |
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| 基金项目： | 成都理工大学优秀创新团队培育计划资助(HY0084) |
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| 摘 要： | 传统汉语语法对词的分类方法是从印欧语系语法体系直接引进而来,然而汉语自身所具有的音系、语词、句法结构特征都明显地区别于印欧语系,致使汉语语法对词的分类不能"恰当"地切合汉语语料分析,并造成汉语的词性分类与词的句法功能"两张皮"。这也长期困扰着中国菜名的语词研究。从功能对等理论来分析,由于英汉两种语言在语词与句法结构方面存在明显的差异,在中国菜名的翻译中出现了大量的"过译"现象。"过译"并不一定是真正的"过度"翻译,而是因英语与汉语语词与句法结构不同而形成的不同的表达方式,因此要区别对待。
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| 关 键 词： | 菜名 句法功能 语义描写功能 过译 功能对等 |
Lexical Descriptive Functions and English Translation of Chinese Dishes |
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| LIN Hong. Lexical Descriptive Functions and English Translation of Chinese Dishes[J]. Journal of Chengdu University of Technology:Social Sciences, 2011, 0(6): 91-96 |
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| Authors: | LIN Hong |
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| Affiliation: | LIN Hong(College of Foreign Languages and Cultures,Chengdu University of Technology,Chengdu Sichuan 610059,China) |
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| Abstract: | Classes of words of traditional Chinese grammar are directly introduced from India-European languages.However,the features of Chinese such as its sounds,lexicon and syntax are obviously different from India-European languages,so classes of Chinese words can't be properly applied to analyze Chinese verbal materials,resulting in classes of words and syntactic functions of Chinese being two pieces of fur.It has puzzled the lexical study of Chinese dishes for years.In terms of the theory of functional equivalen... |
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