摘要
目前关于川菜菜名研究的文献已经很多,这对四川文化的传播起到了极大的促进作用,但还需进一步深化研究。依据川菜的特点,川菜菜名可分为三类,分别采用不同的翻译策略:非文化菜名,由于其直截了当地传递菜肴本身的信息,因此适用语义翻译;容易引发误解的菜名,由于菜名中含有很多西方人的禁忌,因此可运用交际翻译法,适当地选词和意译,使西方人能够最大程度地理解;有文化内涵的菜名,这一类菜名,因本身表达较为含蓄,故适宜先用交际翻译将菜肴本身的特色翻译出,后用语义翻译,解释名称中所包含的文化内涵。
Nowadays there is much literature on study of Sichuan cuisine names. It greatly promotes the transmission of Sichuan culture, but further study is still needed. According to the characteristics of Sicbuan cuisine, its name call be classified in three categories： Name without Cultural Contents. Such name directly offers information of the dish itself, so Semantic Translation is suitable： Name will Cause Misunderstandings. Such name contains taboos of westerners, so Communicative Translation should be chose. Suitable words and liberal translation can make westerners understand the most of the dish; Name with Cultural Content. Such name express information indirectly, so Communicative Translation should be used firstly for expressing the characteristics of the dish itself, and then Semantic Translation should be used to explain its cultural contents.
出处
《成都理工大学学报（社会科学版）》
2012年第6期81-85,共5页
Journal of Chengdu University of Technology:Social Sciences
关键词
川莱莱名
语义翻译
交际翻译
Sichuan cuisine names
semantic Translation, communicative Translation
