【作者】 张宇；

【导师】 卢长怀；

【作者基本信息】 东北财经大学 ， 外国语言学及应用语言学， 2016， 硕士

【摘要】 随着国际交流日益频繁,越来越多的外国人希望能深入地了解博大精深的中国文化,特别是中国灿烂的饮食文化。饮食文化在中国文化体系中占据重要的地位并享誉全球。《舌尖上的中国》是中央电视台推出的一部优秀饮食文化纪录片。它向世人很好地展示了中国博大精深的饮食文化,不仅介绍了各式菜肴的烹饪过程,而且向世人讲述了其中蕴含的中国文化和中国故事。该纪录片播出两季,共十五集,其中囊括三百多个的人物故事以及一千多个菜名。这些短小精悍的中式菜名不仅体现了菜肴中多种多样的食材、烹饪方法、色香味形,还包含了诸如菜品发明者、原产地、蕴含的文学形象、表达的吉祥祝愿等文化元素。对于这些中式菜名恰当准确的英译在促进中国文化传播和中外文化交流方面起到至关重要的作用。迄今为止,很多学者已经从文化、功能等多种角度对中式菜名的英译进行了探讨和研究。本论文试图以《舌尖上的中国》所囊括的中式菜名翻译为例从图式理论的角度分析中式菜名的翻译过程,探索如何通过源语言的解码和目的语言的再编码来再现中式菜名所蕴含的美感。图式是人类头脑中已有的知识结构,来自先前的知识和经验。这种结构包括语言图式、形式图式和内容图式。图式既有个体的独特性,又有文化的特有性,既有稳定性又具灵活性,可激活,可调整,可重建。共有图式是交流的基础,而不同的图式则可能阻碍理解；图式会影响文本的理解,反过来文本也会重塑图式。图式理论对翻译有重要启示作用。人类共有的图式使翻译成为可能,而语言、形式、内容图式上的差异又给翻译带来难题。在图式理论的指导下,本文作者对中西方菜名从语言图式,形式图式和内容图式三方面进行了对比分析,指出要想使英译菜名达到和原中式菜名相似的效果,译者在翻译过程中不但要充分激活自身的相关图式,同时不断获得不同文化的背景知识,掌握不同文化中的图式差异,而且要采用有效的策略激活译文读者的相关图式。对于不同的图式差异,译者要采取各自相应的翻译策略。对于语言图式上的差异,译者应主要采取使译文遵从目的语语言规约的策略；对于形式图式上的差异,译者应主要采取直译或意译加注的策略以保留原菜名形象；而对于内容图式上的差异,译者应主要采取图式激活、调整和重建等相应策略。更多还原

【Abstract】 With the more and more frequent communication and exchange between countries, an increasing number of foreigners hope to get a deeper understanding of Chinese broad and profound culture, especially the splendid Chinese cuisine culture. It occupies a crucial position in the Chinese cultural system and enjoys a high reputation all around the globe.A Bite of China is an excellent documentary of Chinese cuisine culture broadcasted by CCTV. It serves as a good media to introduce the brilliant Chinese food culture to foreigners who are interested in it. It not only shows the process of cooking a dish, but also introduces the Chinese culture and stories embedded in the dish. Two seasons of A Bite of China have been broadcasted on CCTV, which include 15 episodes covering the stories of over 300 people and more than 1000 dish names. The Chinese dish names not only reflect various ingredients, cooking methods, colors, aromas, tastes, forms of the dishes, but also contain many cultural elements such as dish inventors, original places, literary images and auspicious wishes. The appropriate English translation of these Chinese dish names plays a very significant role in promoting the transmission of Chinese culture and accelerating communication between China and other countries.Many studies have been made on the translation of Chinese dish names from different perspectives such as cultural perspective, functional perspective, etc. This thesis tries to take the Chinese dish names in A Bite of China as examples to analyze the process of the translation of Chinese dish names from the perspective of Schema Theory, and explores how to reproduce the beauty of Chinese dish names through source language decoding and target language re-encoding.Schemata are knowledge structures pre-existing in memory. They are derived from previous knowledge and experience, including linguistic schemata, formal schemata and content schemata. Schemata are individually idiosyncratic and culturally specific, fixed but flexible with activation, modification or creation. Shared schemata are the basis of communication, while sometimes schemata may also become obstacles to understanding. Schemata play key roles in text processing while in turn texts may bring about the restructuring of new schemata. Schema Theory has significant implications on translation. The common schemata among human beings make translation possible while the discrepancy in linguistic, formal and content schemata brings difficulties to translation.Under the guidance of Schema Theory, the author makes a contrastive study between Chinese and English dish names in three aspects:linguistic schemata, formal schemata and content schemata. In order that the translated version of dish names could have similar effect as the original ones do, the author also puts forward some effective measures to activate the relevant schemata in the translator and the target reader. As to the differences in schemata, the author proposes that different strategies should be exploited to deal with these differences:for the differences in linguistic schemata, translators should make the translated versions accommodate to target language conventions; for the differences in formal schemata, translators should take the strategies of literal translation or free translation plus explanation so as to retain the image of original dish names; and for the differences in content schemata, translators should adopt strategies like schemata activation, modification and creation.更多还原