中华菜名功能与翻译处理

The Function and Translation of Chinese Cuisine Names

菜名就其功能而言,主要表现为信息功能、美学功能、社会文化功能等。翻译的目的是忠实传递原文信息,实现从形式到内容的基本对等。中华饮食文化的独特性决定了菜名的翻译不可局限于某一种翻译方法,而应该是多种方法的综合体现。同时中西饮食文化背景的不同,导致了菜名翻译中的"不可译"现象,这是译者应关注的问题。

In the Chinese cuisine names are involved the informative, aesthetic, social and cultural functions. Translation means expressing the information in the SL, to get the basic equivalence between form and contents. The unique characteristics of Chinese culinary culture determine the variety of translating approaches. Meanwhile, the 'untranslatbility' from the different culture background is also what the translator should pay attention to.