中国菜名语词描写功能与翻译

Lexical Descriptive Functions and English Translation of Chinese Dishes

传统汉语语法对词的分类方法是从印欧语系语法体系直接引进而来,然而汉语自身所具有的音系、语词、句法结构特征都明显地区别于印欧语系,致使汉语语法对词的分类不能"恰当"地切合汉语语料分析,并造成汉语的词性分类与词的句法功能"两张皮"。这也长期困扰着中国菜名的语词研究。从功能对等理论来分析,由于英汉两种语言在语词与句法结构方面存在明显的差异,在中国菜名的翻译中出现了大量的"过译"现象。"过译"并不一定是真正的"过度"翻译,而是因英语与汉语语词与句法结构不同而形成的不同的表达方式,因此要区别对待。

Classes of words of traditional Chinese grammar are directly introduced from India-European languages.However,the features of Chinese such as its sounds,lexicon and syntax are obviously different from India-European languages,so classes of Chinese words can＇t be ＂properly＂ applied to analyze Chinese verbal materials,resulting in classes of words and syntactic functions of Chinese being ＂two pieces of fur＂.It has puzzled the lexical study of Chinese dishes for years.In terms of the theory of functional equivalence,due to the obvious differences of the two languages in lexicon and syntax,there is a lot of ＂excessive translation＂ in translation of Chinese dishes.＂Excessive translation＂ is not really ＂excessive＂ translation,but different expressions of the two languages due to their lexical and syntactical differences.Therefore,they should be treated differently.