从直译和间接翻译的角度谈中国菜名的翻译_英语论文

On the Translation of Chinese Dish Names from the Perspective of Direct and Indirect Translations

摘要

随着全球化的迅速发展，世界各国之间的文化交流也越来越频繁，不同国家不同的饮食文化成为跨文化交流的重要内容之一。在中国源远流长的历史发展中，中国菜得到不断地改进和创新。因此，合理地运用适当的翻译方法如直译，间接翻译准确地翻译中国菜名对于中国饮食文化的宣传和推广至关重要。

本文将从直译，间接翻译的角度，对中国菜名的翻译现状进行分析，从而解决当前菜名翻译中存在的不足，有助于外来人员对中国菜的理解。

关键词：直译；间接翻译；中国菜名

Abstract

With the rapid development of globalization, cultural exchanges among the countries in the world have become increasingly frequent, different food cultures of different countries have become one of the most important contents of intercultural communications. In long history of China, the Chinese dishes have been constantly improved and innovated. Therefore, using appropriate translation methods like direct translation and indirect translation to translate Chinese dish names accurately has become crucial for the publicity and promotion of Chinese food culture.

This study discussed the modern situation of the translations of the Chinese dish names from the perspective of direct and indirect translations and tried to offer solutions to some of the existing mistakes, which will help foreigners know the Chinese dishes better. 

Key words: Direct translation; Indirect translation; Chinese dish names