本文選題：中國菜名 + 目的論�。� 參考：《北京外國語大學》2017年碩士論文

【摘要】：中國自古以來便有"民以食為天"的傳統(tǒng),而中國飲食文化經(jīng)過歷史的沉淀,可謂之博大精深。近年來,餐飲業(yè)作為我國的朝陽產(chǎn)業(yè),在為我國的經(jīng)濟增長做出卓越的貢獻的同時,也積極響應我國"產(chǎn)業(yè)走出去"的戰(zhàn)略號召,走出國門,尋求海外傳播與發(fā)展�！度蛑胁桶l(fā)展形勢報告2016》指出,"目前海外中餐館已超過40萬家,相對集中于歐美及東南亞國家,并呈現(xiàn)網(wǎng)絡(luò)化、多樣化、正宗化、跨界發(fā)展等新態(tài)勢。"1這充分體現(xiàn)了中國餐飲在在海外正以蓬勃之勢發(fā)展。在中國餐飲業(yè)走向世界,并在全球范圍內(nèi)發(fā)展壯大的過程中,語言差異依然是我國餐飲業(yè)在海外發(fā)展過程中絕對無法忽視的強大阻礙——它一方面阻礙著中國餐飲美食在海外的推廣進程,限制了其經(jīng)濟效益的發(fā)揮,另一方面也嚴重影響了中國文化在世界范圍內(nèi)發(fā)揮出極致的作用。歸根結(jié)底,語言差異問題也可以簡化為中國菜名在海外推廣的過程中,譯者缺乏對該翻譯行為目的和受眾的準確認識,同時對海外文化了解并不深入,甚至對中華文化也缺乏系統(tǒng)全面的認識,再加上譯者本身在翻譯過程中對語言習慣上的差異顧及不夠,這就導致中國菜名在其翻譯的處理上,存在著諸多問題,要么用詞晦澀難懂,要么信息在翻譯過程中有所遺損,要么譯語平白無趣,既沒有傳遞出菜名背后所蘊含的文化信息,同時也未能達到受眾的期待與審美,更有甚者,還會觸及到受眾國禁忌的文化硬傷。在這些錯誤包裹中的西譯菜名,最終大大限制了中國餐飲業(yè)在海外傳播的效率。本文將功能主義翻譯理論和跨文化翻譯理論相結(jié)合,同時以傳播效果和傳播目的作為最終的目標,探討菜名西譯中的處理策略,以期提供適切的翻譯思路和譯名的結(jié)構(gòu)模式。第一章為中西飲食文化差異之原因及表現(xiàn)。本章將中西的"西"界定為西班牙語世界,探討中西飲食文化差異產(chǎn)生的原因及背景,指出二者差異的具體表現(xiàn)(如飲食觀念、社會文化價值、原料構(gòu)成、烹飪手法、刀工、菜肴命名模式等等),為全文的分析提供背景支撐。第二章的理論框架主要源自于功能主義翻譯理論和跨文化翻譯理論,本章對這兩大理論的起源、發(fā)展及主要觀點進行闡述,著重將功能主義目的論的原理同跨文化翻譯的最高目標相結(jié)合,提出中國菜肴翻譯處理的過程中所應當遵循的原則。第三章的內(nèi)容,首先是闡述菜名西譯的現(xiàn)狀及問題,提出譯名規(guī)范的重要性及必要性;之后將菜肴命名分為純寫實型、純寫意型和寫實寫意混合型三大類,探討處理的主要翻譯策略,針對純寫實型菜名,針對不同的組合方式提出對應的直譯策略;討論純寫意菜名的翻譯中,提出釋譯和音譯加注的方法,并對其優(yōu)劣進行分析說明;而對于寫實寫意混合型菜名,本文同樣也作相應的分類處理,分別提出意譯和音譯加注的手段,指出在菜名西譯的處理中,不應當拘泥于某一種固定策略,適切的做法應是將翻譯策略的歸化與異化兩大類相結(jié)合,以期達到菜肴西語譯名的信度和效度。本文試圖在功能主義和跨文化翻譯理論的指導下,對菜肴名稱西譯的處理方式進行研究,以期凸顯"用標準且地道的目標語來傳遞出菜肴中所包含的基本信息和文化內(nèi)涵"在翻譯中的重要性。
[Abstract]:In recent years, the catering industry, as a sunrise industry in China, has made outstanding contributions to the economic growth of our country, and also actively responds to the strategic call of "going out of the industry" in China in recent years. The global Chinese food development situation report 2016> pointed out that "there are more than 40 thousands of Chinese restaurants overseas, relatively concentrated in Europe and the United States and Southeast Asia, and present a new trend of networking, diversification, Orthodox, and cross-border development." 1 this fully embodies the development of Chinese catering in the flourishing trend of overseas food and beverage industry in China. In the process of the world, and in the process of global development, the difference of language is still a strong obstacle that China's food and beverage industry can not ignore in the process of overseas development. On the one hand, it hinders the promotion process of Chinese food and beverage abroad, restricts its economic benefit, and on the other hand it seriously affects Chinese culture in the world. In the final analysis, in the final analysis, the problem of language differences can be simplified as the Chinese name of the Chinese cuisine in the process of overseas promotion, the translator is lack of accurate understanding of the purpose and audience of the translation behavior, at the same time, the understanding of the overseas culture is not deep, and even the Chinese language is lack of a systematic and comprehensive understanding, and the translator's book is added. In the process of translation, the differences in language habits are not enough, which leads to the existence of many problems in the process of translation of Chinese dishes, either obscure or obscure in words, or in the process of translation, or in the translation of the language, not to convey the cultural information behind the name of the vegetable, but at the same time fail to reach the same time. To the audience's expectation and aesthetics, more and more, it will also touch the cultural hard injury of the taboo of the audience country. In these wrong parcels, the name of the western translation dish, which finally greatly limits the efficiency of the Chinese catering industry in the overseas, combines the functionalist translation theory with the cross-cultural translation theory, and at the same time uses the communication effect and the purpose of communication as the purpose. The final goal is to discuss the processing strategies in the translation of vegetable names in order to provide appropriate translation ideas and structural patterns of translation. The first chapter is the reason and performance of the differences between Chinese and Western diet culture. This chapter defines western and Western "West" as a Spanish language world, explores the causes and background of the difference between Chinese and Western food culture, and points out the specific differences between the two. The theoretical framework of the second chapters is mainly derived from the functionalist and cross cultural translation theories. This chapter expounds the origin, development and main viewpoints of the two theories. The principle of functional skopos theory is combined with the highest goal of cross-cultural translation, and the principles that should be followed in the process of Chinese cuisine translation are put forward. The contents of the third chapter, first of all, are to elaborate the status and problems of the western translation of the dishes, and to put forward the importance and necessity of the standard of the translation of the names of the dishes, and then divide the dishes into pure realistic, pure and pure. The main translation strategies of freehand style and freehand freehand style are discussed in three major categories, the main translation strategies are dealt with, the corresponding translation strategies are put forward according to the different combination modes, and the methods of interpretation and transliteration are put forward in the translation of pure freehand style dishes, and their advantages and disadvantages are analyzed and analyzed. This article also makes the corresponding classification treatment, puts forward the means of free translation and transliteration, and points out that in the process of translating vegetable names, it is not necessary to adhere to a certain fixed strategy. The appropriate practice should be to combine the two categories of translation strategy and Foreignization in order to achieve the reliability and validity of the translation of dishes in the western language. Under the guidance of the theory of energetic and intercultural translation, the treatment of western translation of dishes is studied in order to highlight the importance of "using standard and authentic target language to convey the basic information and cultural connotations contained in the dishes" in translation.
【學位授予單位】：北京外國語大學
【學位級別】：碩士
【學位授予年份】：2017
【分類號】：H34

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