摘要
华氏的《水仙》两种译文在形式、音韵、内容与风格诸层面保留了原作的韵味。诗歌翻译既要译意,也要译味。"味"对诗歌"忠实"的翻译至关重要,至于为"内容"服务的"形式",则只可顺其自然,切莫因"形"伤"味"。
The two Chinese versions of Daffodils the original beauty of sense, sound and form in poetry translation. The translator should place emphasis on the original ＂flavor＂ and its meaning in poetry translation. The form should be reproduced as naturally as possible so as to be in agreement with its content.
出处
《四川外语学院学报》
北大核心
2007年第4期95-99,共5页
Journal of Sichuan International Studies University
关键词
形式
音韵
内容
风格
诗味
审美
form
rhyme and rhythm
content poetic
style flavor
aesthetics
