“生态翻译学”视阈下《儒林外史》饮食文化英译探赜

Study on the Translation regarding Cuisine Culture in The Scholars:Based on Eco-Translatology Theory

以"生态翻译学"为理论基础,通过相关语料的例证分析,从语言维、文化维和交际维的适应性选择转换的视角,就杨译版《儒林外史》英译本中有关饮食文化描写的翻译策略展开了较为细致地探究与分析。《儒林外史》对饮食活动的描写着墨甚多,涵盖了深厚的中华文化意蕴。杨氏夫妇在翻译过程中,着力保留了作品里中国传统文化相对于西方文化的他者因素。在特定的文化生态环境中,凸显了译文的"多维度适应与适应性选择",从而保证了原语和译语的生态平衡与和谐。

In the light of Eco-Translatology theory,this paper presents a relatively comprehensive analysis of the cuisine culture in the English version of The Scholars translated by Yang Hsien-yi and Gladys Yang on the basis of the view on"Adaptation and Selection of Three Dimensional Transplantations ".The Scholars highlights its description of the cuisine activities,which implies the deep-lying Chinese cultures in this novel.Yang's version facilitates the target-language readers' understanding and appreciation of the unique cuisine culture,so as to realize the source-target texts'"multi-dimensional adaption and selection",together with the coordination and balance of ecosystems from different dimensions.