纽马克文本类型翻译理论视角下的中式菜单英译策略

On the Translation Techniques of Chinese Menu from Chinese to English from the Perspective of Vocative Texts

英国翻译家纽马克在吸收其他翻译理论家研究成果的基础上提出文本类型理论,提倡翻译应根据不同的文本类型采用不同的翻译策略。根据这一理论,菜单翻译应归为信息型文本和呼唤型文本,一方面要如实反映菜谱的烹饪方法、原材料等,另一面又要具有一定的审美特点,引起点单者的食欲。同时,基于其命名多样化的特点,中式菜单应采用直译、意译和音译为主,注释为辅的方式,对其进行翻译。

Text Type Theory,put forward by Peter Newmark——the famous English translator,based on the study results of other translation theorists,aims at choosing translation Techniques according to their types of texts.According to it,the translations of menus fall into vocative texts and/or informative texts.On the one hand,menus should show materials and ways of the recipes;on the other hand,it is also a matter of aesthetics,arousing a good appetite of guests.Different translating techniques,such as literal translation,free translation,transliteration,and annotation sometimes,should be employed in accordance with the different ways the dishes are named.