【作者】 马莉；

【导师】 刘燕；

【作者基本信息】 宁夏大学 ， 翻译硕士（MTI）（专业学位）， 2023， 硕士

【摘要】 本文是在语义翻译和交际翻译理论指导下,基于对《中国饮食文化史》中所选章节的汉译英实践完成的翻译报告。源文本为信息类文本,记录了从古至今中国农作物的种类、农牧业生产、地方特色美食、传统节日、生活习俗等历史文化内容。文本包含了大量的文化负载词、习语、长句、平行结构、修辞手法等。为了重现源文本的文化内容和语言特色,尽可能实现与源文本相同的交际效果,译者在语义翻译和交际翻译理论的指导下,结合不同的译例,灵活地运用了音译、直译、加注、意译、省译、拆译、增译等翻译技巧以应对翻译难点。不同翻译技巧的使用有效确保了目标读者在获取译文信息的同时,感受到中国丰富的饮食文化。译者通过案例分析进一步呈现了翻译理论与技巧运用于翻译实践的可行性。本报告对运用语义和交际翻译理论作指导的信息类文本的翻译有一定的帮助。更多还原

【Abstract】 This translation report is based on the Chinese-English translation practice of excerpts from The History of Chinese Food Culture under the guidance of semantic and communicative translation.The selected source text is an informative text,recording such historical and cultural information as crop types,agricultural and animal husbandry production,local specialties,traditional festivals,living customs in China from antiquity to the present.The text embraces plenty of culture-loaded words,idioms,long sentences,parallel structures and various rhetoric devices.Under the guidance of semantic and communicative translation,the translator flexibly adopted such translation techniques as transliteration,literal translation,annotation,free translation,omission,division and addition to cope with the difficulties in translating according to different translated examples,aiming to reproduce cultural information and language characteristics of the source text and reach the same communicative effect as the original text.In addition,the application of varied translation techniques can effectively ensure that target readers can acquire the information the translation conveys and are impressed by rich food culture in China.Furthermore,the translator further presents the adaptability of the theories and techniques into the translation practice by means of case analysis.The report will be some help to other translators who utilize semantic and communicative translation as a guide to translate informative texts.更多还原