摘要
首先介绍了语用等值翻译的基本概念,并对粤菜菜名的特点进行归纳分类,然后以语用等值为视角,针对不同粤菜菜名的类别提出了直译法、意译法、直译加意译法、加注法等英译方法,并对一些代表性的菜名给出了参考译文。
This paper supplies the suggested category of the Cantonese cuisines names based on the analysis of their characteristics, and then adopts the perspective of pragmatic equivalence to provide some methods for the cuisine names. These methods include literal translation, free translation, literal plus free translation and annotation.
出处
《唐山学院学报》
2013年第4期84-86,共3页
Journal of Tangshan University
关键词
粤菜菜名
语用等值
翻译
Cantonese cuisine names
pragmatic equivalence
translation
