从认知语言学视角看《红楼梦》中菜肴英译的识解运作

On Construal Operations of English Translation of Dishes in A Dream of Red Mansions from the Perspective of Cognitive Linguistics

文章简单介绍了《红楼梦》中的主要菜肴及其特点,运用认知语言学的识解理论对比分析《红楼梦》两个英译本中的一些典型菜肴的翻译,解释了杨宪益和霍克斯在翻译过程中内在的认知活动,探讨了造成两个英译本中菜肴译文差异的认知成因,希望有助于展示清朝时期我国的饮食文化风貌,同时也为弘扬和开发中国传统饮食文化提供参考。

The paper gave a brief introduction to the main dishes and their characteristics in A Dream of Red Mansions. A comparative analysis is made of English translation of some typical dishes in two English versions of A Dream of Red Mansions by applying the eonstrual theory of cognitive linguistics, which explains the internal cognitive activities of Yang Xianyi and Hawkes in the translation process, and explores the cognitive cause resulting to the different translation of dishes in two Eng- lish versions. It is hoped that it will be helpful to show Chinese cuisine culture in Qing Dynasty, at the same time, to offer ref- erence to promote and develop traditional Chinese cuisine culture.