样板：03级商贸英语专业毕业论文(张基佩).docVIP

食文化英译之困惑 Puzzlements in C-E Translation of Food Culture （03级英语翻译专业） 学生：张基珮 指导教师：赵敏 摘要：中国饮食博大精深，承载厚重的历史文化。如何诠释，如何移译，常困扰哪怕是最有经验的业内译者。本文从跨文化交际和接受美学的角度，以菜名、菜料、烹调术、饮食方式入手，勾勒食文化走向世界的艰辛。同时指出，任何一国之食文化乃根治于其深厚民族土壤，其翻译的困惑并不亚于“文学翻译”，没有高低、难易之分，需要译者投身致力。 Abstract: As the Chinese food culture bears great cultural and historical profundity, its interpretation and translation often puzzle even the most experienced hand of translating expertise. Taking a perspective of both cross-cultural communication and receptor’s theory, this paper elucidates four areas concerned: menu, raw materials, cookery, and way of dining, so as to give full awareness of the difficulties in promoting the Chinese food culture onto the global platform. The paper also points out that the food culture of a country is deeply rooted in its centuries-old national culture, the translation of which is by no means inferior to, or less difficult than, that of “literary translation” as claimed by the majority of domestic and overseas translation theorists. It demands the full devotion of professional translators. 关键词：烹调；食文化；川菜；译者的困惑 Key words: cookery; food culture; Sichuan Cuisine; translator’s puzzlement Now that it is translated and finished, everybody can read and criticize it. One now runs his eyes over three or four pages and does not stumble once – without realizing what boulders and clods had once lain there where he now goes along as over a smoothly-planed board. We had to sweat and toil there before we got those boulders so easily. The plowing goes well when the field is cleared. – Martin Luther (1963) (转引自Katharina Reiss 2004:1) 所谓“烹”，就是把东西煮熟，毕竟还是一种低阶段的文化；所谓“调”，就是在烹的同时或烹的基础上调剂它的味道。所以说，“调”使饮食符合人的理想追求和艺术享受，更具文化色彩。经过千年的演变与发展，按各地饮食习惯和食物条件，形成各地不同的风味，即不同的菜系。通常说“八大菜系”：川、鲁、粤、闽、苏、浙、皖、湘；也可分为“四大菜系”：川、鲁、淮、粤。川菜比较接近大众，家常气息较浓，调味多种多样。它刀工精细，色泽鲜丽，其高档菜肴，多能雅俗共赏，如麻婆豆腐也可入席，尤以“色香味俱全”著称于世。古人说：“闻香下马，知味停车”。是谓川菜也。“川菜”译为Sichuan Flavor或Sichuan Dish均不妥，它作为一烹调流派（culinary school），译作Sichuan Cuisine怕应是正选了。 如此深刻的食文化，如何诠释，如何移译，常困扰哪怕是最有经验的业