从功能翻译理论角度看北京2008奥运菜单的英译
|
摘要
旨在服务北京2008年奥运会的《中文菜单英文译法》在奥运召开前五十天正式出台。随后开始在国内外受到了广泛的关注。要给中国菜名一个相对权威统一的英文译名和制定统一的翻译原则是一件非常不容易,但却是非常有意义的事情。《中文菜单英文译法》不仅提高了北京奥运会期间餐饮行业的服务水平,满足了外国客人及运动员用餐的便利,而且改善了目前我国菜单的翻译现状,促进了旅游业的发展,进一步发扬和传播了中国博大精深的饮食文化.
功能翻译理论认为翻译是一项实现特定目的的复杂行为活动。在翻译时译者要对原语文本加以细致的分析和考虑,在与译文功能不相悖的情况下,尽可能地保持译文与原文在语言特色上的一致性,在必要时还需要保持原文特有的东西。同时功能翻译理论代表人物诺德主张,翻译工作者可以根据需要,依照译语文化的准则来调整或者改写原文。即便译文和原文有一定的偏离,只要能够在整体上忠实地传达原作意图和功能,就不失为成功的翻译。本研究以功能翻译理论为指导,分析了《中文菜单英文译法》这一原语文本的预期目的,翻译原则,其菜肴独特的命名方法,并通过该《中文菜单英文译法》中的译例分析,归纳了四种有效的常见的翻译方法和技巧,如直译,意译,音译,借译。最后归纳得出《中文菜单英文译法》是以还原原语文本内容为基本原则,以传播中国饮食文化和中国文化为主要目标,采取了“异化”与“归化”相结合的翻译策略的价值取向。“异化”这一翻译策略致使不少中国菜名的汉语拼音渐渐融入了英语,被外国客人接受并熟悉。“归化”这一翻译价值取向致使大多数菜肴被翻译成英文后都注重原料和制作方法。这样翻译后的英文菜名虽然让外国食客一看就知道吃的是什么,符合外国客人追求简洁的语言表达习惯,但是却导致了许多传统的中国菜肴的文化韵味消失殆尽。本研究试图将直译,意译,音译和借译的翻译方法运用到中国菜单的翻译,以避免单一的翻译策略的价值取向在处理中国菜单翻译时所导致的菜名文化韵味的丢失,从而有效地解决由于中西方语言和文化差异而导致的翻译问题,从而达到有效地进行文化交流的目的。
Designed to serve Beijing 2008 Olympic Games, the manual book entitled English Versions of Chinese Menu was officially published, which resulted in the unified and standard translation for Chinese menu. After its publication, it has attracted extensive attention at home and abroad. It is very difficult but greatly significant to give a relatively authoritative version for Chinese menu and lay down some unified translation principles. The publication of the manual book entitled English Versions of Chinese Menu will not only improve the qualities of service industries in Beijing and make foreign customers or sportsmen feel convenient to have dinner in restaurants,but also in the long run will enhance the development of tourism industry and promote Chinese cuisine culture which has a long history with deep cultural connotations.
According to the functionalism theory, translation is a type of complicated human action with specific purposes. During the process of translation, translators should carefully analyze and consider source text. To some degree, translators should try every possible means to keep the compatibility with language characteristics between target text and source text on the condition that his or her translation will not go against the functions of target text. Sometimes it is quite essential to keep the unique language characteristics of source text. So the functionalism theory is an effective guiding theory for this study. Meanwhile, Nord, as the representative of functionalism theory, advocated that translators should have the right to adjust and rewrite the source text in accordance with the criteria of target-language culture. Even if the translation has some slight deviation from the source text, it will still be regarded as a successful one so long as it can faithfully convey or realize the intentions and functions of source text.
Guided by the theory of functionalism, this thesis has made an attempt to analyze translation purposes, translation principles and the characteristics of naming Chinese dishes in the manual book entitled English Versions of Chinese Menu. By analyzing many examples, the present author has summed up four common and effective translation methods, such as literal translation, free translation, transliteration, and loan translation. In the light of the basic translation principle restoring the content of source text and the chief translation purpose exhibiting the uniqueness and characteristics of Chinese cuisine culture so as to promote Chinese cuisine culture and finally carry forward Chinese culture, the author of this thesis has also elaborated the inclinations of two translation value strategies: the naturalization translation strategy and the dissimilation translation strategy. The naturalization translation strategy results in the fact that the Chinese phonetic alphabets for some Chinese-featured dishes will be gradually integrated into English, and then accepted and become popular in English-speaking countries. Under the guidance of the dissimilation translation strategy, the majority of Chinese dishes are translated focusing on raw materials and cooking methods, which helps foreign customers easily understand what they are to eat and what is consistent with their language-usage habit with the pursuit of conciseness. However, the cultural connotations of some Chinese traditional dishes have evaporated or been lost. Literal translation, free translation, transliteration, and loan translation can be adopted to solve the problems caused by the differences in language and culture between China and the West and meanwhile to guarantee successful cross-cultural communication. By using these translation methods, we can avoid to a certain extent the loss of cultural connotations of Chinese traditional dishes when they are rendered into English by one translation strategy.
功能翻译理论认为翻译是一项实现特定目的的复杂行为活动。在翻译时译者要对原语文本加以细致的分析和考虑,在与译文功能不相悖的情况下,尽可能地保持译文与原文在语言特色上的一致性,在必要时还需要保持原文特有的东西。同时功能翻译理论代表人物诺德主张,翻译工作者可以根据需要,依照译语文化的准则来调整或者改写原文。即便译文和原文有一定的偏离,只要能够在整体上忠实地传达原作意图和功能,就不失为成功的翻译。本研究以功能翻译理论为指导,分析了《中文菜单英文译法》这一原语文本的预期目的,翻译原则,其菜肴独特的命名方法,并通过该《中文菜单英文译法》中的译例分析,归纳了四种有效的常见的翻译方法和技巧,如直译,意译,音译,借译。最后归纳得出《中文菜单英文译法》是以还原原语文本内容为基本原则,以传播中国饮食文化和中国文化为主要目标,采取了“异化”与“归化”相结合的翻译策略的价值取向。“异化”这一翻译策略致使不少中国菜名的汉语拼音渐渐融入了英语,被外国客人接受并熟悉。“归化”这一翻译价值取向致使大多数菜肴被翻译成英文后都注重原料和制作方法。这样翻译后的英文菜名虽然让外国食客一看就知道吃的是什么,符合外国客人追求简洁的语言表达习惯,但是却导致了许多传统的中国菜肴的文化韵味消失殆尽。本研究试图将直译,意译,音译和借译的翻译方法运用到中国菜单的翻译,以避免单一的翻译策略的价值取向在处理中国菜单翻译时所导致的菜名文化韵味的丢失,从而有效地解决由于中西方语言和文化差异而导致的翻译问题,从而达到有效地进行文化交流的目的。
Designed to serve Beijing 2008 Olympic Games, the manual book entitled English Versions of Chinese Menu was officially published, which resulted in the unified and standard translation for Chinese menu. After its publication, it has attracted extensive attention at home and abroad. It is very difficult but greatly significant to give a relatively authoritative version for Chinese menu and lay down some unified translation principles. The publication of the manual book entitled English Versions of Chinese Menu will not only improve the qualities of service industries in Beijing and make foreign customers or sportsmen feel convenient to have dinner in restaurants,but also in the long run will enhance the development of tourism industry and promote Chinese cuisine culture which has a long history with deep cultural connotations.
According to the functionalism theory, translation is a type of complicated human action with specific purposes. During the process of translation, translators should carefully analyze and consider source text. To some degree, translators should try every possible means to keep the compatibility with language characteristics between target text and source text on the condition that his or her translation will not go against the functions of target text. Sometimes it is quite essential to keep the unique language characteristics of source text. So the functionalism theory is an effective guiding theory for this study. Meanwhile, Nord, as the representative of functionalism theory, advocated that translators should have the right to adjust and rewrite the source text in accordance with the criteria of target-language culture. Even if the translation has some slight deviation from the source text, it will still be regarded as a successful one so long as it can faithfully convey or realize the intentions and functions of source text.
Guided by the theory of functionalism, this thesis has made an attempt to analyze translation purposes, translation principles and the characteristics of naming Chinese dishes in the manual book entitled English Versions of Chinese Menu. By analyzing many examples, the present author has summed up four common and effective translation methods, such as literal translation, free translation, transliteration, and loan translation. In the light of the basic translation principle restoring the content of source text and the chief translation purpose exhibiting the uniqueness and characteristics of Chinese cuisine culture so as to promote Chinese cuisine culture and finally carry forward Chinese culture, the author of this thesis has also elaborated the inclinations of two translation value strategies: the naturalization translation strategy and the dissimilation translation strategy. The naturalization translation strategy results in the fact that the Chinese phonetic alphabets for some Chinese-featured dishes will be gradually integrated into English, and then accepted and become popular in English-speaking countries. Under the guidance of the dissimilation translation strategy, the majority of Chinese dishes are translated focusing on raw materials and cooking methods, which helps foreign customers easily understand what they are to eat and what is consistent with their language-usage habit with the pursuit of conciseness. However, the cultural connotations of some Chinese traditional dishes have evaporated or been lost. Literal translation, free translation, transliteration, and loan translation can be adopted to solve the problems caused by the differences in language and culture between China and the West and meanwhile to guarantee successful cross-cultural communication. By using these translation methods, we can avoid to a certain extent the loss of cultural connotations of Chinese traditional dishes when they are rendered into English by one translation strategy.
引文
[1] Susan Bassnett. Translation Studies [M]. Shanghai: Shanghai Foreign Language Education Press, 2004.
[2] Peter Newmark. Approaches to Translation [M]. Shanghai: Shanghai Foreign Language Education Press, 2001.
[3] Peter Newmark. A Textbook of Translation [M]. Shanghai: Shanghai Foreign Language Education Press, 2001.
[4] Christiane Nord. Translating as a Purposeful Activity: Functionalist Approaches Explained [M].Shanghai: Shanghai Foreign Language Education Press, 2001.
[5] Eugene A. Nida. Language and Culture: Contexts in Translating [M]. Shanghai: Shanghai Foreign Language Education Press, 2001.
[6] Katharina Reiss. Translation Criticism: The Potential & Limitation [M]. Shanghai: Shanghai Foreign Language Education Press, 2004.
[7] George Steiner. After Babel: Aspects of Language and Translation [M]. Shanghai: Shanghai Foreign Language Education Press, 2001.
[8] Wolfram Wilss. The Science of Translation: Problems and Methods [M]. Shanghai: Shanghai Foreign Language Education Press, 2001.
[9]陈根培.饭店服务英语[M].北京:高等教育出版社, 1990.
[10]陈亚丽.餐饮英语[M].旅游教育出版社, 1995.
[11]刘苾庆.当代翻译理论[M].北京:中国对外翻译出版公司, 1999.
[12]刘琪.论中式菜名翻译[M].上海:上海外国语大学, 2006.
[13]孙致礼.翻译:理论与实践探索[M].南京:译林出版社, 1999.
[14]张美芳.翻译研究的功能途径[M].上海:上海外语教育出版社, 2005.
[15]张美芳,王克非.译有所为-功能翻译理论阐述[M].上海:外语教学与研究出版社, 2005.
[16]萧帆.中国烹饪辞典[K].北京:中国商业出版社, 1992.
[17] The New Oxford Dictionary of English [K].上海:上海外语教育出版社, 2001.
[18]白薇.中文菜单英译之我见[J].外语研究, 2007, (10): 30-31.
[19]陈家基.中式菜肴英译方法初探[J].中国翻译, 1993,(2): 34-36
[20]海娜,张锦帆.菜单汉英翻译的顺应研究[J].湘南学院学报, 2008,(6): 80-83
[21]黄承球.中国菜谱英译初探[J].广西师院学报, 1997,(2): 90-95
[22]黄芳.中餐菜单译法研究[J].中国科技翻译, 2007,(1).
[23]黄海翔.中餐菜单英译浅谈[J].中国科技翻译, 1999,(1): 18-20
[24]李飞,刘洪泉.小议中餐菜名的英译方法[J].双语学习, 2007,(12).
[25]李坤.中国菜名英译谈[J].文教资料, 2006,(10): 183-184
[26]李郁青.中国菜式命名的文化内涵与翻译[J].江汉大学学报(人文社会科学版), 2002,(1):102-104
[27]罗赛群.中国饮食文化菜谱的翻译探讨[J].韶关大学学报, 1998,(5): 100-105
[28]刘瑄传.菜肴英译与中国饮食文化[J].三峡大学学报, 2004,(4): 75-78
[29]刘增羽.中式菜肴英译名亟须审定[J].中国翻译, 1990,(5).
[30]马淑霞.解读跨文化交际视角下《中文菜单英文译法》的翻译价值取向[J].文化科研, 2008,(4): 67-68.
[31]马萧.文学翻译的接受美学观[J].中国翻译, 2000,(2).
[32]潘莺,彭桃英.中国菜谱英译浅探[J].文教资料, 2006,(27): 168
[33]乔平.中餐菜名分类及其英译方法[J].扬州大学烹饪学报, 2004,(2): 46-49
[34]任静生.也谈中菜与主食的英译问题[J].中国翻译, 2001,(6): 56-57
[35]王斌传.浅谈中餐菜单英译[J].井冈山师范学院学报, 2005 ,(1): 46-48
[36]夏雨.关于中菜名修辞色彩的翻译[J].山西师大学报(社会科学版), 2006,(1).
[37]杨群艳.交际翻译理论与中国菜名翻译[J].武汉船舶职业技术学院学报, 2008,(1):66-70
[38]于科先.浅析北京市餐饮业菜单英文译法(讨论稿)中的翻译失真现象[J].中国青年科技, 2008,(8): 32-35
[39]张健.英语对外报道并非逐字英译[J].上海科技翻译, 2001,(4).
[40]张婷.从关联理论探讨中餐菜名的英译[J].科技信息(科学教研), 2008,(20).
[41]张锐.从功能翻译理论谈中餐菜单的英译[J].现代商贸工业, 2008,(7): 275-276
[42]张伟平,刘祥清.文化视角下的中菜英译[J].湖北经济学院学报(人文社会科学版), 2008, (12): 130-131
[43]周桂英.中国菜的命名理据及翻译策略[J].郑州航空工业管理学院学报(社会科学版), 2008,(1): 112-113
[44]周湘萍.中西饮食文化差异与中餐菜单的英译[J].北方论丛, 2003,(2): 107-110.
[45]朱晓琴.中式菜名及其英译的认知语言学研究[J].四川理工学院学报(社会科学报), 2008,(4): 65-68.
[46]中国日报网站: www.chinadaily.com.cn
[47]北京市旅游局官方网站: www.visitbeijing.com.cn
[2] Peter Newmark. Approaches to Translation [M]. Shanghai: Shanghai Foreign Language Education Press, 2001.
[3] Peter Newmark. A Textbook of Translation [M]. Shanghai: Shanghai Foreign Language Education Press, 2001.
[4] Christiane Nord. Translating as a Purposeful Activity: Functionalist Approaches Explained [M].Shanghai: Shanghai Foreign Language Education Press, 2001.
[5] Eugene A. Nida. Language and Culture: Contexts in Translating [M]. Shanghai: Shanghai Foreign Language Education Press, 2001.
[6] Katharina Reiss. Translation Criticism: The Potential & Limitation [M]. Shanghai: Shanghai Foreign Language Education Press, 2004.
[7] George Steiner. After Babel: Aspects of Language and Translation [M]. Shanghai: Shanghai Foreign Language Education Press, 2001.
[8] Wolfram Wilss. The Science of Translation: Problems and Methods [M]. Shanghai: Shanghai Foreign Language Education Press, 2001.
[9]陈根培.饭店服务英语[M].北京:高等教育出版社, 1990.
[10]陈亚丽.餐饮英语[M].旅游教育出版社, 1995.
[11]刘苾庆.当代翻译理论[M].北京:中国对外翻译出版公司, 1999.
[12]刘琪.论中式菜名翻译[M].上海:上海外国语大学, 2006.
[13]孙致礼.翻译:理论与实践探索[M].南京:译林出版社, 1999.
[14]张美芳.翻译研究的功能途径[M].上海:上海外语教育出版社, 2005.
[15]张美芳,王克非.译有所为-功能翻译理论阐述[M].上海:外语教学与研究出版社, 2005.
[16]萧帆.中国烹饪辞典[K].北京:中国商业出版社, 1992.
[17] The New Oxford Dictionary of English [K].上海:上海外语教育出版社, 2001.
[18]白薇.中文菜单英译之我见[J].外语研究, 2007, (10): 30-31.
[19]陈家基.中式菜肴英译方法初探[J].中国翻译, 1993,(2): 34-36
[20]海娜,张锦帆.菜单汉英翻译的顺应研究[J].湘南学院学报, 2008,(6): 80-83
[21]黄承球.中国菜谱英译初探[J].广西师院学报, 1997,(2): 90-95
[22]黄芳.中餐菜单译法研究[J].中国科技翻译, 2007,(1).
[23]黄海翔.中餐菜单英译浅谈[J].中国科技翻译, 1999,(1): 18-20
[24]李飞,刘洪泉.小议中餐菜名的英译方法[J].双语学习, 2007,(12).
[25]李坤.中国菜名英译谈[J].文教资料, 2006,(10): 183-184
[26]李郁青.中国菜式命名的文化内涵与翻译[J].江汉大学学报(人文社会科学版), 2002,(1):102-104
[27]罗赛群.中国饮食文化菜谱的翻译探讨[J].韶关大学学报, 1998,(5): 100-105
[28]刘瑄传.菜肴英译与中国饮食文化[J].三峡大学学报, 2004,(4): 75-78
[29]刘增羽.中式菜肴英译名亟须审定[J].中国翻译, 1990,(5).
[30]马淑霞.解读跨文化交际视角下《中文菜单英文译法》的翻译价值取向[J].文化科研, 2008,(4): 67-68.
[31]马萧.文学翻译的接受美学观[J].中国翻译, 2000,(2).
[32]潘莺,彭桃英.中国菜谱英译浅探[J].文教资料, 2006,(27): 168
[33]乔平.中餐菜名分类及其英译方法[J].扬州大学烹饪学报, 2004,(2): 46-49
[34]任静生.也谈中菜与主食的英译问题[J].中国翻译, 2001,(6): 56-57
[35]王斌传.浅谈中餐菜单英译[J].井冈山师范学院学报, 2005 ,(1): 46-48
[36]夏雨.关于中菜名修辞色彩的翻译[J].山西师大学报(社会科学版), 2006,(1).
[37]杨群艳.交际翻译理论与中国菜名翻译[J].武汉船舶职业技术学院学报, 2008,(1):66-70
[38]于科先.浅析北京市餐饮业菜单英文译法(讨论稿)中的翻译失真现象[J].中国青年科技, 2008,(8): 32-35
[39]张健.英语对外报道并非逐字英译[J].上海科技翻译, 2001,(4).
[40]张婷.从关联理论探讨中餐菜名的英译[J].科技信息(科学教研), 2008,(20).
[41]张锐.从功能翻译理论谈中餐菜单的英译[J].现代商贸工业, 2008,(7): 275-276
[42]张伟平,刘祥清.文化视角下的中菜英译[J].湖北经济学院学报(人文社会科学版), 2008, (12): 130-131
[43]周桂英.中国菜的命名理据及翻译策略[J].郑州航空工业管理学院学报(社会科学版), 2008,(1): 112-113
[44]周湘萍.中西饮食文化差异与中餐菜单的英译[J].北方论丛, 2003,(2): 107-110.
[45]朱晓琴.中式菜名及其英译的认知语言学研究[J].四川理工学院学报(社会科学报), 2008,(4): 65-68.
[46]中国日报网站: www.chinadaily.com.cn
[47]北京市旅游局官方网站: www.visitbeijing.com.cn