生态翻译学视角下川菜文化英译研究——以《舌尖上的中国》为例

Research on English Translation of Sichuan Food Culture from the Perspective of Eco-translatology——Taking A Bite of China as an Example

川菜作为我国八大菜系之一,是中华饮食文化的重要构成部分。促进川菜文化译介,对传承川菜技艺、弘扬民族文化和价值具有重要意义。文章以生态学翻译理论为指导,结合《舌尖上的中国》纪录片中的翻译实例,研究川菜如何从语言、文化、交际三个维度实现适应性选择转换,克服东西方饮食理念、结构、文化差异,推动四川饮食在走向国际的进程中实现发展与创新。

Sichuan cuisine,as one of the eight major schools of Chinese cuisines,constitutes an essential part of Chinese food culture.English translation of Sichuan food culture facilitates the promotion of Sichuan culinary art and ethnic cultural values.Under the guidance of Eco-translatology,this essay,with combination of practical examples in A Bite of China,attempts to conduct an in-depth research on adaptive and selective conversion of Sichuan cuisines from linguistic,cultural and communicative dimensions.It's expected to diminish differences in dietary concepts,structures and cultures between China and the West,and achieve development and innovation of Sichuan food in the course of going global.