目的论视角下中国传统特色菜菜名英译之音译理据探析

Discussion on the Theory Basis of Transliterating Traditional Chinese Dishes in Light of Skopos Theory

中国菜,尤其是中国传统特色菜,不仅爽口,而且韵味。为了让这种美食吸引更多的外国客人,一个响当当的菜名是必要的。是为了方便外国朋友理解而将中国菜名意译还是为保留其文化内涵而将其用汉语拼音音译一直是人们争论的焦点。从目的论的视度看,全球化语境下中国传统特色菜菜名应以音译为主,采用这种方法去翻译不但可行而且必要。

Chinese dishes, especially the traditional ones, are very famous for their taste and charm. The appropriate and beautiful translated names are very necessary for the delicious dishes in order to attract more foreign guests. Whether we should translate the names of the Chinese dishes according to their content for the convenience of the foreign friends or we should transliterate them with Chinese Pinyin for keeping their cultural connotation is a hot topic among people. Based on Skopos theory, the feasibility and necessity for transliterating traditional Chinese dishes in the present globalizing situation are discussed.