摘要
以"味"论翻译,可以说是中国传统译论的一大特色,但"译味"说中的"味"究竟何指,至今仍是一个有争议的问题。本文在整合"译味"说理论来源的基础上,运用功能描述的方法重新阐释了"味"的审美内涵,为翻译批评提供理论基础。
Translating the flavor of the original text is a distinctive feature of the traditional Chinese translation theory,but what the term flavor actually refers to is still a controversial issue.This paper reinterprets the aesthetic meaning of flavor by optimizing the previous achieve-ments of literary and aesthetic circles and translation scholars in an attempt to lay a solid foundation for translation criticism.
出处
《北京第二外国语学院学报》
2011年第2期1-6,共6页
Journal of Beijing International Studies University
基金
天津市教委基金项目(编号20072208)的研究成果
关键词
译味
审美内涵
功能描述
translating the flavor
aesthetic meaning
functional description
