语料库辅助的河南名菜英译术语化研究

Corpus-assisted Translation of Menu in Henan and the Standardization of Key Concepts

本文基于中国饮食文化外宣的实际需求,顺应近年来公示语各专题专类细化研究趋势——自建菜名公示语语料库,结合河南饮食文化特色,分条列举河南十大名菜的笔译和口译译法,最大程度体现理论和实际案例结合。本文着重完成以下两项工作:(1)菜名公示语术语化的理论探索;(2)构建库助菜名翻译的实操模式。研究数据显示,英译菜名应确保以受众为中心,提供给海外人士精准的信息,即,主料和辅料。因此,面对众多写意化的中文菜名应该按照受众习惯,结合术语规范,以写实的方式译出,恳切希望相关研究对中国饮食文化外宣和中国菜成功申遗有所裨益。

As the Chinese dietectic culture goes global and the translation of public sign becomes more systematic,this paper explores approaches to the rendering of 10 famous local dishes in Henan based on the self- constructed Menu Corpus and the characteristics of Henan culinary school,which features a combination of theory and application. This paper focuses on the theoretical exploration of the standardization of key concepts in menus and the operational mode of corpus- assisted translation model. In conclusion,menu is principally characterized by the main ingredients and susidiary ingredients,which delivers the key message to the target audience. Therefore,Chinese menus should be translated according to the expectation of the target-text reader on the basis of the standardization of the key concepts.