| 从后殖民视角论中国菜名的翻译 |
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| 引用本文： | 谢柯.从后殖民视角论中国菜名的翻译[J].重庆师专学报,2009(5):129-133. |
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| 作者姓名： | 谢柯 |
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| 作者单位： | 重庆文理学院外国语学院,重庆永川402160 |
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| 摘 要： | 中华饮食文化是中华文化的重要组成部分，不少的中国菜名蕴含了丰富的历史文化信息，将这些信息传递到目的语文化中去是翻译的重要使命。文章着重论述了中国菜名的文化性及将其传译到西方文化的后殖民意义，提出异化翻译是翻译中国菜名的最重要原则，此翻译策略能有效传播中华饮食文化，对发展中华饮食文化和促进世界文化多样性具有重要意义。
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| 关 键 词： | 中国菜名 中华饮食文化 后殖民 异化翻译 |
On the Translation of the Names of Chinese Dishes from the Angle of Post-colonialism |
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| XIE Ke.On the Translation of the Names of Chinese Dishes from the Angle of Post-colonialism[J].Journal of Chongqing Teachers College,2009(5):129-133. |
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| Authors: | XIE Ke |
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| Institution: | XIE Ke (Foreign Language College, Chongqing University of Arts and Sciences, Yongchuan, Chongqing, 402160 China) |
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| Abstract: | Chinese food culture is important part of Chinese culture, and quite a few names of Chinese dishes include abundant Chinese historical and cultural information; the mission of translators is to make this information enter the culture of target language through translation. The paper focuses on the cultural sense of names of Chinese dishes and the postcolonial significance of the translation, at the same time, the author put forward the principle of translating names of Chinese dishes into western languages-foreignization. The essay points out that this translation strategy can effectively spread Chinese food culture and it will also be very significant to develop Chinese food culture and promote world cultural diversity. |
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| Keywords: | names of Chinese dishes Chinese food culture post-colonial foreignization translation |
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