Chinese and Western Food Culture and the Translation under the Perspective of Aesthetics_英语论文

摘要

扬名中外的中国饮食文化，享有“烹饪王国”之美誉。中国烹饪集技术、艺术、文化于一身，妙不可言，堪称一绝。各地名肴皆有其独特的地方风味，形成其独一无二的地方特色;其不但味绝，名更富文化内涵,广受中外吃客赞赏。“中国八大菜系”，鲁、川、粤、闽、苏、浙、湘、徽，中华美食的傲骨。其川菜最受人所爱，以辣为鲜，食之让人心情愉悦，具解烦闷之心的功效。随频繁的国际间文化交流，翻译中式菜名成为重中之中。翻译学不只是两种语言之间的简单转换，更是一种文化交流。本文通过分析中西方饮食文化差异归纳总结接受美学对中式菜名翻译的指导作用。翻译时着重以读者为中心，关注读者的审美经验及接受程度。为中式菜名翻译提供可行性的建议。

关键词: 中式菜名；美学；翻译；文化差异；读者角度

Contents

摘  要 I

Abstract II

1 Introduction 1

1.1 Background of the Study 1

1.2 Significance of the Study 2

1.3 Relevant Studies on Translation of Chinese Cuisine Names from the Perspective of Cultural Differences and Aesthetics 3

1.4 Main Content of the Study 5

2 Features of Chinese Cuisine Names 6

2.1 Application of Metaphor 6

2.2 Application of Abbreviation 6

3 Functions of Aesthetics in Translation of Chinese Cuisine Names 7

3.1 Historical Background and Development of Reception Aesthetics 7

3.2 Answer to Translate Chinese Cuisine Names From the Perspectives of Aesthetics 7

3.2.1 Reader’s Role in the Theory of Aesthetics 7

3.2.2 The Idea of Aesthetic Translation 8

3.2.3 Translation of Chinese Cuisine Names From the Perspective of Aesthetics 8

3.2.4 Suggestive Strategies to the Translation of Chinese Cuisine Names 8

4 Main Culture factors in the Translation of Chinese Cuisine Names 9

4.1 Pay Attention to the Cultural Differences 9

4.2 Two Methods to Cultural Differences in the Chinese Cuisine Names Translation 9

4.2.1 The Literal Translation of Chinese Cuisine Names 9

4.2.2 The Transliteration Translation plus Annotation of Chinese Cuisine Names 10

5 Conclusion 10

References 12