中国菜肴名称中的文化要素分析及翻译

China boasts her long culinary culture around the world. The marvelous Chinese cuisine has been attracting more and more foreigners, and the names of dishes reflects Chinese cuisine culture. The dish name cannot only convey accurate information, but also the Chinese cuisine culture to the customers. Only by understanding the cultural connotation, can we grasp the method of translation from Chinese to English, and achieve the purpose of dissemination of culture. However, academic studies on translation of dish names are not given sufficient attention, especially the studies from the Cultural perspective at present. Most of the mistakes made in the translation of Chinese dish names are the result of verbal inadequacy, not of inappropriate cultural assumptions. Translation is not only the transfer between two languages, but also between two cultures. The cultural translation theory is, therefore, proposed dealing with this cross-cultural transmission. And this thesis paper will discuss the English translation of Chinese dish names from the cultural perspective, taking the cultural translation theory, dissimilation and naturalization strategies as the theoretical foundations. There are two main focuses of this thesis. One is to give an exploration of the cultural connotations of Chinese dish names in these dish names. The other is to provide strategies for their translation so as to maintain the original cultural flavor. Through a sequence of analysis, the author suggests that the translators should enhance their cultural awareness so as to better convert Chinese culture to the outside world.

Key words:naming of dishes; culture connotation; translation

摘要

中国是一个饮食文化非常发达的国家。博大精深的中国饮食文化吸引了无数外国人的目光，菜肴的命名则是对中国饮食文化的一种直接体现。中国菜名不仅能体现出每道菜的成本，工艺，色香味，还包含许多文化因素，只有准确地把握中国饮食文化，了解每一道菜肴所蕴藏的文化内涵才能有效地译成英文，实现文化传播的目的。虽然一些语言工作者在这方面做出了一定的研究，但是还远远不够，特别是从中西方饮食文化差异的角度对菜名翻译的研究更不多见。中式菜名的翻译现状并不令人满意，在菜名翻译中出现的最严重的错误并不是用词不当，而是由对文化错误的理解造成的。翻译不仅是两种语言之间的转换，也是两种文化之间的转换，这种跨文化翻译就是文化翻译理论的基本观点。因此，本文试图从文化角度出发,探讨中国菜名的英译，以文化翻译理论，异化和归化策略作为理论基础。其中包括对菜名中隐涵的文化因素的深入研究以及提出保持其文化特色的翻译方案两个重要论点。通过对中式菜名的整理及分类，根据不同类型的中式菜名的特点及其所传达的文化信息，结合翻译的主要方法，作者列举出了一些具有代表性的菜名并总结了相应的翻译方案。经过深入地综合分析，作者认为对于中式菜名的英译研究应予以足够的重视，并且在翻译过程中译者要提高文化意识，从而更好地传播中国文化。

关键词：菜肴名称；文化；翻译

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