功能对等理论视域下广西米粉文化外宣翻译探索

Research on Translation of Guangxi Rice Noodle Culturefrom the Perspective of Functional Equivalence Theory

以功能对等理论为指导,文章对广西米粉文化之粉类的翻译展开深入的分析和研究,探讨以地方命名的粉类、以材料命名的粉类、以烹饪方式命名的粉类、以形状命名的粉类的英译处理,并总结中英翻译中功能对等的相关翻译策略,旨在为广西粉类产品的翻译提供一个翻译文本,为广西文化外宣翻译提供一个研究新维度。

Under the guidance of Functional Equivalence Theory,this paper conducts an in-depth analysis and research on the translation of Guangxi rice noodle culture,discussing the translations of five types of rice noodles named after the place of origin,the materials,the cooking ways,the shape,and the raw material,and summarizing the implementation of Functional Equivalence in the translation strategies,with an aim to provide a translated text and a new dimension for the study of the Guangxi cultural translation to the outside world.