摘要
基于接受美学理论思想,借助《舌尖上的中国》纪录片中英文字幕自建中国特色小吃平行语料库,选取8个典型小吃译名案例,通过问卷调查和访谈的方法对传统特色小吃译名的海外接受度进行调查。结果表明尽管《舌尖上的中国》海外传播状况乐观,其英译的接受度仍需提升,具体策略包括运用图片、文字等多模态译文增强受众理解,采用直译为主意译为辅的小吃英译实践方式,选用"烹饪方法 +食材+调料(口味)+术语注释"的美食英译模式,以便切实提升中国特色小吃英译的海外接受度,促进"中国文化走出去"战略的稳步推进。
Translations of one and the same Chinese food vary from place to place, hence, we established a Chinese Delicacies Parallel Corpus （CDPC） based on the documentary A Bite of China , which includes translations of most of the Chinese delicacies; among them, we chose the “eight traditional cuisines”, serving as a good reference for the English translation of Chinese delicacies. Besides, we used questionnaires and interview as supplementary research methods to experiment the acceptance of Chinese translated delicacies. In the light of Reception Aesthetics, we gave a detailed analysis of the translations of the names and description of Chinese food. We suggest that delicacy translation should be readers-oriented and the second is that translators can adopt literal translation with the pattern of “Cooking method＋ main ingredients＋ with （in）＋ other ingredients or sauce” or the combination of literal translation with free translation for self-descriptive dish names. Besides, sometimes we also need additional notes to deliver comprehensive food information to English readers.
作者
甘桥
GAN Qiao(School of Foreign Studies,Xi＇an Jiaotong University,Xi＇an 710049,China)
出处
《东莞理工学院学报》
2018年第4期97-101,共5页
Journal of Dongguan University of Technology
关键词
语料库
接受美学
小吃英译
接受度
corpus
reception aesthetics
Chinese translated delicacies
acceptance
作者简介
甘桥（1994-），男，重庆人，硕士生，主要从事语料库语言学研究。
