摘要
近十年来,国内译界学者越来越意识到中国菜名翻译的重要性,对其进行了多方面的探讨和研究。综合梳理和分析后发现,其研究集中表现在菜名的语言特征分析与翻译技巧探讨、翻译理论或者原则探索两大类。而在文化与翻译、多元翻译及地域性特色菜名翻译等方面还显得很薄弱,今后仍需加大重视和加强这些方面的翻译研究。
Over the past decade, China's scholars in translation field have been increasingly aware of the importance of translating Chinese cuisine, and have carried out extensive exploration and researches on it. After comprehensive analysis, it turned out that their researches mainly focused on two broad aspects, one is analysis of the linguistic characteristics of Chinese dish names and exploration on translation skills; the other is searching for practical translation theories or principles. However, researches in culture and dish translation, multi-theory and translation, regional dish names appeared to be very weak, these aspects of translation studies of Chinese cuisine should be paid more at tention to in the future.
出处
《海外英语》
2012年第3X期135-136,162,共3页
Overseas English
关键词
中式菜名
翻译研究
回顾
展望
names of Chinese cuisine
translation studies
review
prospect
