第五单元 饮食文化翻译 Unit 5 Translation of Catering Culture
第五单元 饮食文化翻译 Unit 5 Translation of Catering Culture
5.1语篇类型、功能与翻译目的Text Type, Funtion and Skopos “信息+鼓动类”informative plus vocative 普通组合型ordinary type(names given according to specific ingredients and ways of preparation 文化型cultural type(fancy names culturally associated 功能：增进食欲，吃出雅趣add to the fun of eating
5.1 语篇类型、功能与翻译目的Text Type, Funtion and Skopos “信息＋鼓动类” informative plus vocative 普通组合型 ordinary type (names given according to specific ingredients and ways of preparation ) 文化型 cultural type (fancy names culturally associated ) 功能: 增进食欲，吃出雅趣 add to the fun of eating
翻译目的：帮助外国友人了解中国的饮食 文化，按照其接受习惯，让译名起到令 其开胃爱吃、同时对中国饮食文化产生 兴趣的目的Spread and promote Chinese catering culture and Chinese dishes
翻译目的：帮助外国友人了解中国的饮食 文化，按照其接受习惯，让译名起到令 其开胃爱吃、同时对中国饮食文化产生 兴趣的目的 Spread and promote Chinese catering culture and Chinese dishes
5.2汉英饮食文化的差异及翻译原则 味精 gourmet powder m.s.g(monosodium glutamate谷氨酸一纳) gourmet美食家；gourmand贪嘴的人 A gourmand is a person who enjoys eating and drinking in large amounts;a formal word,used showing disapproval
5.2 汉英饮食文化的差异及翻译原则 味精 gourmet powder m.s.g (monosodium glutamate谷氨酸一纳) gourmet 美食家；gourmand 贪嘴的人 A gourmand is a person who enjoys eating and drinking in large amounts; a formal word, used showing disapproval
"But there are many kinds of exotic ingredients in Chinese cooking,including bears'paws,the tongues of small birds,and various parts of entrails which,in the West,would be thrown away.It is said that the reason for this is the persistent shortage of meat in China since very early times:this has made the Chinese cooks more inventive in using the most unlikely materials. “中国烹调中使用许多奇特的原料，诸如熊掌 禽舌、以及种种西方人根本弃之不食的动物内 脏。这二现象的存在据说是因为中国自古以来 肉食匮乏，从而使中国厨师善宇变废为宝，创 造性地使用原本绝不可能去吃的东西作为食物 原料
“But there are many kinds of exotic ingredients in Chinese cooking, including bears’ paws, the tongues of small birds, and various parts of entrails which, in the West, would be thrown away. It is said that the reason for this is the persistent shortage of meat in China since very early times: this has made the Chinese cooks more inventive in using the most unlikely materials. ” “中国烹调中使用许多奇特的原料，诸如熊掌、 禽舌、以及种种西方人根本弃之不食的动物内 脏。这一现象的存在据说是因为中国自古以来 肉食匮乏，从而使中国厨师善于变废为宝，创 造性地使用原本绝不可能去吃的东西作为食物 原料。
菜名翻译的首要原则：“达意” principle: intelligibility and comprehensibility; retain cultural features when it is possible
菜名翻译的首要原则: “达意” principle: intelligibility and comprehensibility; retain cultural features when it is possible
5.3翻译要点Key points 5.3.1直译literal rendering 主要烹调方法：major ways of cooking 水煮的poached;boiled 涮的instant boiled 白灼的scalded 煎、炸的deep fried 炒、爆的sauteed(quick fried,stir fried): wok cooked 烧的braised 煲、焖、炖的stewed
5.3 翻译要点Key points 5.3.1 直译literal rendering 主要烹调方法：major ways of cooking 水煮的 poached; boiled 涮的 instant boiled 白灼的 scalded 煎、炸的 deep fried 炒、爆的 sautéed (quick fried, stir fried)； wok cooked 烧的 braised 煲、焖、炖的 stewed
炖、煨的simmered 卤、酱的spiced 蒸的steamed 烤的roast 烧烤的barbecued 铁板烧grilled 主要刀法：major ways of slicing 切片sliced t切丝shredded 切丁diced 切碎minced 切柳filleted
炖、煨的simmered 卤、酱的 spiced 蒸的 steamed 烤的 roast 烧烤的 barbecued 铁板烧 grilled 主要刀法：major ways of slicing 切片 sliced 切丝 shredded 切丁 diced 切碎 minced 切柳 filleted
主要调料、口味major flavors 香酥crisp 麻辣spicy;peppery;chili;hot 红烧in brown sauce
主要调料、口味major flavors 香酥 crisp 麻辣 spicy; peppery; chili; hot 红烧 in brown sauce
鱼香flavored with fish sauce;with spicy and sour sauce 糖醋 sweet and sour 备料手段major ways of preparation 去骨boned 腌制pickled 剥皮skinned 包馅stuffed with;with.stuffing
鱼香 flavored with fish sauce; with spicy and sour sauce 糖醋 sweet and sour 备料手段major ways of preparation 去骨 boned 腌制 pickled 剥皮 skinned 包馅 stuffed with; with.stuffing