基于接受美学的中国传统美食英译研究-以《舌尖上的中国》为例_英语论文.doc
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基于接受美学的中国传统美食英译研究——以《舌尖上的中国》为例
On the C-E Translation of Traditional Chinese Cuisine Names from a Reception Aesthetic Perspective -- Based on A Bite of China
摘要
面对当今日益加深的国际文化交流,中国传统美食以其深厚的历史文化底蕴和别具一格的特色美食在世界文化之林占据重要地位,对中华文化的传播起着不可忽视的作用。为了推动中国传统美食在全球的发展,美食名称的英译至关重要。然而在这一领域中,当前仍存在着许多问题。在一些饭店甚至是电视栏目中,中国传统美食的英译的滥用、误用等情况随处可见。回顾关于这一领域的研究,大多数学者都采用传统的翻译方法对这些传统美食的名称进行处理,并且几乎都只关注文本本身和译者的意志。很少有人站在读者(消费者)的视角来进行翻译处理。本文以接受美学理论为基础,以《舌尖上的中国》英译版为案例,通过案例分析法和文献分析法,分析总结接受美学理论对于中国传统美食英译研究的促进作用,并提出译员需重视读者地位的翻译建议。
关键词:中国传统美食;翻译;接受美学;读者视角
Abstract
Faced with more frequent Inter-cultural communication today, traditional Chinese cuisine not only plays an important role in the world culture owing to its profound culture contents and unique specialties, but also is an essential part in spreading Chinese culture. The C-E translation of traditional Chinese cuisine names counts a lot in disseminating the traditional Chinese cuisine. However, currently, there still exits many problems in this field. In some restaurants even some TV programs, the abuse and misuse of the target language are everywhere to be seen. Most scholars choose traditional translation methods to translate these traditional cuisine names, and they almost only focus on the the idea of translator and the text. Few scholars would translate the source language from reader’s (consumer’s) perspective. Therefore, based on the theory of reception aesthetic, this thesis mainly focuses on discussing some translation examples that appeared in the English version of A Bite of China, using the research method of integrating existing literature and case studies. This thesis first analyzes each case then summarizes the positive role that the theory of reception aesthetic has played in the field of traditional Chinese cuisine names’ translation. Finally, the suggestion of valuing the role of reader in cuisine translation will be proposed.  
Key words: traditional Chinese cuisine names; translation; reception aesthetic theory; the perspective of reader
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