目的论视角下川菜菜名英译研究

Research on English Translation of Sichuan Cuisine Names from the Perspective of Skopos Theory

中国有八大菜系,川菜作为其中之一,在国内外声名远扬。外国友人了解中国饮食文化最直接的方式就是通过中国菜名英译。作为享誉国内外的川菜,其菜名英译在英美国家被广泛传播。本文旨在将目的论作为指导原则,通过对川菜菜名特点的分析,得出了川菜菜名英译的策略及方法。通过本次研究,可知川菜在其做法和烹饪上与中国传统饮食文化有紧密联系。以目的论为指导原则,译者可通过直译、意译、音译的策略来对川菜菜名进行英译。笔者期望通过本次研究可以为川菜菜名的英译提供参考以及对川菜的广泛对外传播做出贡献。

There are eight major cuisines in China. As one of them, Sichuan cuisine is well known at home and abroad. The most direct way for foreign friends to understand Chinese food culture is to translate Chinese food names into English. As a famous Sichuan cuisine at home and abroad, the English translation of its dishes is widely spread in Britain and America. This paper aims to take Skopos theory as the guiding principle, and through the analysis of the characteristics of Sichuan cuisine names, get the strategy and method of translating Sichuan cuisine names into English. Through this study, we can see that Sichuan cuisine is closely related to traditional Chinese food culture in its practice and cooking. With Skopos theory as the guiding principle, translators can translate Sichuan cuisine names into English through literal translation, free translation and transliteration strategies. The author hopes that this study can provide references for the English translation of Sichuan cuisine names and make contributions to the extensive external dissemination of Sichuan cuisine.