【作者】 张娟；

【导师】 张广林；

【作者基本信息】 吉林大学 ， 外国语言学及应用语言学， 2013， 硕士

【摘要】 中国的饮食文化源远流长，是五千年炎黄子孙智慧的结晶。随着全球化进程的日益发展，各国文化交流日益增多，中国菜肴作为中国传统文化的象征，也越来越多地受到外国友人的关注。中式菜名的翻译早已不再是两种语言之间的简单转换，更是一种国际间的文化交流。然而，面对外国游客，很多饭店或提供不出英文菜单，或菜单译名五花八门，错误百出。例如，北京国际新闻中心网站发布：“红烧狮子头”,饱含着中国传统文化底蕴及寄望，有的菜单中却被译成了“红色的燃烧着的狮子头”，“蚂蚁上树”则被译为“蚂蚁在爬树”，这样的英文菜单让外国友人不知所云，困惑不已。因此，如何让中式菜名的英译为外国人接受已成为翻译界学者们关注的问题。对于中式菜名的英译研究，大多数学者都是基于语言学理论或者传统的翻译学理论，并且关注的对象大都是文本本身和译者，很少有人站在消费者的角度来进行系统的研究。本文拟从姚斯和尹瑟尔为代表的接受美学的视角出发，通过大量的举例论证，归纳总结接受美学对中式菜名翻译的指导作用，并在此基础上提出了两种翻译策略，即：注重读者的中心地位及其期待视野的转变。前人的研究重点集中于文本的可译性和可读性，本文则从读者的审美经验进行分析，在尊重原文的基础上，更加关注读者的反应及接受程度，为中式菜名翻译提供可行性的建议。同时也对后人的研究提供参考及借鉴。但由于时间有限，收集的资料难免不够充分，举例分析可能并不全面，并只从接受美学的视角进行分析，并未借鉴其他领域的理论。作者希望在翻译中式菜名时，能够更多地关注到读者的审美经验及接受程度。未来的中式菜名翻译研究也可从接受美学及实际应用方面着手，以弘扬中华美食文化。更多还原

【Abstract】 Chinese cuisine has a long history and is highly acclaimed as a crystal ofwisdom of our Chinese descendents of Yandi and Huangdi over the past5000years.With the accelerating pace of globalization, there has been a gradual increase ofcultural exchanges among all nations. Chinese cuisines, as one of the symbols of theChinese traditional culture, have received attention from more and more of ourforeign friends. Translation of Chinese cuisine names is no longer just a process ofputting one language into another, but rather a process of cultural exchange among theforeign friends. Therefore, it is not just an exchange of two languages, but alsointercultural communication. However, some domestic restaurants can either providemenu in Chinese version, or menu with problems in English translation. BIMC hasreported that“红烧狮子头(Braised pork ball in brown sauce)”, a traditional Chinesecuisine, is translated into “red firing lion head”, and “蚂蚁上树(vermicelli withspicy minced pork)”is translated into “ant climbing”. Such mechanical translationsconfuse foreigners and cause many misunderstandings.As for the study of the Chinese-English translation of Chinese cuisine names,most of scholars are based on the theories of linguistics or traditional translationtheory, and their objects are the texts themselves or the translators, while seldomconducts a systematical study from the perspective of the costumers. Based on a hugenumber of examples and the theory of Reception Aesthetics, which represented byHans Robert Jauss and Wolfgang Iser, The thesis will summarize the availableaesthetic standards of the translation of Chinese cuisine name and put forward twostrategies---reader’s central status and the shift of readers’ horizon of expectations.Unlike the previous studies which focused on the translatability and readability ofthe text, this thesis carries out an analysis from the perspective of readers’ aestheticexperience. Based on respecting the original text, the author pays more attention tothe readers’ responses and receptivity then proposes two feasible suggestions to thetranslation of Chinese cuisine names. Meanwhile, the thesis provides a reference to the future studies.However, since the limitations of time and collected data, it is unavoidable thatdata collected is not sufficient, the example analysis may be not rounded and theoriesin other academic fields are not used. It is the author’s hope that readers’ experienceand receptivity gains more attention when translating Chinese cuisine names. And thefuture study on the translation of Chinese cuisine names can embark on ReceptionAesthetics and its practical application to advance and enrich Chinese cuisine culture.更多还原