|本期目录/Table of Contents|

[1]耿良凤,王绍祥.《红楼梦》中药膳名称的文化信息英译[J].集美大学学报(哲社版),2019,22(01):130-136.
 GENG Liang-feng,WANG Shao-xiang.Translation and Cultural Elements: the Names of the Herbal Dishes in Hong Lou Meng[J].philosophy&social sciences,2019,22(01):130-136.
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《红楼梦》中药膳名称的文化信息英译(PDF)
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《集美大学学报》(哲社版)[ISSN:1006-6977/CN:61-1281/TN]

卷:
22
期数:
2019年01期
页码:
130-136
栏目:
出版日期:
2019-01-28

文章信息/Info

Title:
Translation and Cultural Elements: the Names of the Herbal Dishes in Hong Lou Meng
作者:
耿良凤王绍祥
(福建师范大学 外国语学院,福建 福州 350007)
Author(s):
GENG Liang-feng WANG Shao-xiang
(Foreign Languages College, Fujian Normal University, Fuzhou 350007, China)
关键词:
《红楼梦》药膳名称文化信息翻译
Keywords:
Hong Lou Meng herbal dishes cultural elements semantic translation
分类号:
-
DOI:
-
文献标志码:
A
摘要:
《红楼梦》中别具一格的药膳是中国饮食文化的一个重要组成部分。在中医药文化日益为世界所认可的社会背景下,以《红楼梦》两个全译本中药膳名称的英译为对象,通过语义分析法和文本分析法,从药膳文化角度对其中典型药膳的英译进行深度挖掘,提出译者应具有文化意识,注意考察和对比中英文语义和中西方饮食文化,了解其中药物的药用价值、名称由来、别名、形状产地等相关信息,并在译文中体现其独到之处,以保留中国药膳文化,传递中华药膳的巨大功效,并对中国饮食文化的海外传播和未来《红楼梦》的复译有所启示。
Abstract:
The unique herbal dishes in Hong Lou Meng are an important part of China’s diet culture. Against the backdrop of the rise of traditional Chinese medicine culture in the world, this paper focuses on the translation of the names of herbal dishes in the two translational versions of Hong Lou Meng. From the cultural and semantic translation perspective, a contrasting study is made. It is suggested that translators should have cultural awareness, paying attention to the comparison of Chinese and Western food cultures and their semantic meanings. Besides, the translators should possess the knowledge about the medicinal value of the herbs in Chinese herbal food, their origin, other names, shapes and birthplace, so that they could keep the special elements of these herbal dishes, retain the traditional Chinese culture and spread the influence of the herbal dishes. The purpose of this paper is to promote the dissemination of Chinese food culture and to enlighten the retranslation of Hong Lou Meng in the future.

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更新日期/Last Update: 2019-03-10