摘要
从中国饮食文化的角度,初步探讨了中国菜名日译时采用直译、音译、注释、意译、借译等五大基本原则和方法,阐述了其文化可译性。事实证明:对菜名这一特殊语言材料进行合理、恰当的翻译研究有利于跨文化交际,传播中国的饮食文化。
From the perspective of Chinese dietetic culture,this paper discusses the five basic principles and methods in translating Chinese dishes into Japanese,including literal translation,transliteration,annotation,liberal translation and borrowing translation,and explains the cultural translatability.Facts prove that the reasonable and appropriate translation of names of Chinese dishes will promote the intercultural communication and spread Chinese dietary culture.
出处
《长春大学学报》
2013年第2期249-252,共4页
Journal of Changchun University
关键词
中国菜名
日译
饮食文化
Chinese dishes’ name
Chinese-Japanese translation
diet culture
