交际翻译理论与中国菜名翻译

The Theory of "Communicative Translation" and The Translation of Chinese Dishes

本文以纽马克的文本类型和交际翻译理论为基础,探讨中国菜名的翻译策略。笔者认为,菜名翻译具有信息传递,文化交流和审美价值三大功能,交际翻译理论对中国菜名的翻译具有很强的适用性和指导意义。

This paper aims to explore the translation strategies of the names of Chinese dishes based on the theory of ＂communicative translation＂ and ＂text categorization＂ proposed by Perter Newmark. The author holds the view that the translation of the names of Chinese dishes should fulfill the three functions of information transmission, cultural exchange and aesthetic value. The Communicative Translation is applicative and valuable in guiding the translation of the menus of Chinese dishes.