从英文版《舌尖上的中国》探究中国饮食翻译 |
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引用本文: | 李翔,刘春亮.从英文版《舌尖上的中国》探究中国饮食翻译[J].四川教育学院学报,2014(6):115-118. |
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作者姓名: | 李翔 刘春亮 |
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作者单位: | 攀枝花学院外国语学院,四川攀枝花617000 |
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摘 要: | 英文版《舌尖上的中国》用词考究,语言规范,综合运用了直译、音译、意译等翻译手法,合理选取了归化和异化翻译策略,为中国饮食翻译提供了借鉴,展现了中国饮食蕴含的丰富历史文化信息,促进了中国饮食文化和中华民族审美情趣在国外的积极传播。
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关 键 词: | 舌尖上的中国 直译 意译 归化 异化 |
On the Chinese Cuisine Translation Through the Analysis of A Bite of China |
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Institution: | LI Xiang, LIU Chun - liang (School of Foreign Languages, Panzhihua University, Panzhihua Sichuan 617000,China) |
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Abstract: | Through the combination of literal translation, transliteration, free translation and other translation tech- niques, the English version of A Bite of China, with appropriate wording and elegant language, integrates the translation strategies of domestication and foreignization, which provides reference to the Chinese cuisine translation, reveals its a- bundam historic and cultural information, and promotes Chinese food culture and the Chinese aesthetic taste abroad. |
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Keywords: | Key words :A Bite of China literal translation free translation domestication foreignization |
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