飲食文化翻譯(上網(wǎng))課件

第五單元

飲食文化翻譯

Unit5TranslationofCateringCulture

5.1語(yǔ)篇類型、功能與翻譯目的TextType,FuntionandSkopos

“信息＋鼓動(dòng)類”informativeplusvocative

普通組合型ordinarytype(namesgivenaccordingtospecificingredientsandwaysofpreparation)文化型culturaltype(fancynamesculturallyassociated)功能:增進(jìn)食欲，吃出雅趣addtothefunofeating

翻譯目的：幫助外國(guó)友人了解中國(guó)的飲食文化，按照其接受習(xí)慣，讓譯名起到令其開(kāi)胃愛(ài)吃、同時(shí)對(duì)中國(guó)飲食文化產(chǎn)生興趣的目的SpreadandpromoteChinesecateringcultureandChinesedishes

“ButtherearemanykindsofexoticingredientsinChinesecooking,includingbears’paws,thetonguesofsmallbirds,andvariouspartsofentrailswhich,intheWest,wouldbethrownaway.ItissaidthatthereasonforthisisthepersistentshortageofmeatinChinasinceveryearlytimes:thishasmadetheChinesecooksmoreinventiveinusingthemostunlikelymaterials.”菜名翻譯的首要原則:“達(dá)意”principle:intelligibilityandcomprehensibility;retainculturalfeatureswhenitispossible

5.3翻譯要點(diǎn)Keypoints5.3.1直譯literalrendering

主要烹調(diào)方法：majorwaysofcooking

水煮的poached;boiled涮的instantboiled白灼的scalded煎、炸的deepfried炒、爆的sautéed(quickfried,stirfried)；wokcooked燉、煨的simmered鹵、醬的spiced蒸的steamed烤的roast主要刀法：majorwaysofslicing

切片sliced切絲shredded切丁diced魚香flavoredwithfishsauce;withspicyandsoursauce糖醋sweetandsour備料手段majorwaysofpreparation

去骨boned腌制pickled剝皮skinned包餡stuffedwith;with…stuffing

5.3.2釋義paraphrase

百花酥雞Crispchicken翡翠蝦仁Stir-friedshrimpswithgreenpeas青龍過(guò)海Vegetablesoup芙蓉蝦仁Shrimpswitheggwhite步步登高Friedspareribswithbambooshoots5.3.4直譯加背景解釋Literalreanderingwithexplanation

佛跳墻

Buddha-Jumps-Over-the-Wall(ThisisFujian’sNumber1specialdish,carefullypreparedwithshark’sfin,abaloneandmorethan20otheringredients.ThisdeliciousdishissotemptingthatevenaBuddhawillgiveuphissutraandjumpoverthewallforatasteofthisirresistibledish)

5.3.5改寫Adaptation

臭豆腐×stinkytofu或smellybean-curdpleasantlypungentbean-curd/tofu

土筍凍×seawormjelliedTusun,akindofseafood木耳×ediblefungus白木耳silvermushroom黑木耳blackmushroom;Jew’sear5.4譯例分析Casestudies菜譜1.八彩迎嘉賓AssortedColdAppetizers/Dishes2櫻桃雪哈膏SnowWhiteJellywithCherry3三味火焰活蝦PrawnsinFlame

12糖醋荔枝鰻SweetandSourFreshwaterEelintheShapeofLichee13碧綠扒雙冬SauteedMushroomandBambooShootswithGreens14即位福州風(fēng)味LocalDelicaciesofFuzhou(wontonofFuzhoustyleandfishballsoup)15龍須炒韭花SauteedCuttlefishSliceswithChiveSprouts16美點(diǎn)雙輝、時(shí)令生果拼盤

Dessert練習(xí)五1魚香肉絲2黃悶